SPRING ASIAN CUISINE

Item 1H- Critical Violation [RED] Food from unapproved source, spoiled, adulterated on premises.; Item 4A- Critical Violation [RED] Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.; Item 6A- Critical Violation [RED] Potentially hazardous foods are not kept at or above 140°F during hot holding.; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions;