Raw meat was stored over ready to eat cut cucumbers in the standing refrigerator. Raw beef was stored in contact with cooked chicken in the standing refrigerator. A consumer advisory was not provided for undercooked eggs served at the facility. An employee was observed changing gloves without washing their hands. Noodles were stored inside the microwave at 106°F. Onion, garlic, chili paste and oil were found at 68°F. Cut lettuce on top of the chest freezer was found at 58°. Tapioca balls were found at 74°F. No hand soap was provided at the kitchen hand sink. Two chemical spray bottles stored to the left of the 3 compartment sink were not labeled. Raw chicken was stored uncovered and on the floor of the walk-in refrigerator. Cups containing ice and lemon were stored uncovered next to the microwave behind the cold top refrigerator. Cut jalapenos, bean sprouts, and basil were stored uncovered on top of the chest freezer. The cutting boards on the preparation table and on the bubble tea station were deeply grooved. A residential crock-pot was being used to hot hold peanut sauce. The lid gaskets on the chest freezer were torn. The gaskets of the reach-in refrigerator on the cook line were torn. The three compartment sink was not sealed to the wall. The following equipment were soiled with food debris: the shelves of the reach in refrigerators on the cook line, the shelves of the standing freezers in the back room, the inside surfaces of the chest freezer, and the shelves of the standing refrigerator in the back room, and the shelves and walls of the walk-in refrigerator. The inside surface of the microwave was soiled with food debris. The fans in the walk-in refrigerator were soiled with dust. The drying rack above the three compartment sink was soiled with food debris. The ventilation hoods over the fryer were soiled with grease. Clean dishes on the drying rack were stacked while still wet. The clean silverware was stored handle-down at the wait station. The ceiling vents in the kitchen were soiled with dirt and dust.
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