FIRST WOK

5.1(O)(2) - III. Preventing Contamination by Hands - Using a handwashing sink - Operation and Maintenance

Code 5.1(O)(2)

3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding

Code 3.4(F)(1)(b)

3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation

Code 3.2(C)(1)(H)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)