Cooked chicken was cooling on a pan in the back kitchen door area below and touching the door screen. An employee was observed washing their hands in the three-compartment sink. A bucket was stored in the bar handsink. Chopped lettuce (75°F) and bean sprouts (70°F) were 70-75°F along the cook line. Cooked noodles, raw pork, raw chicken, raw shrimp, chicken eggroll mix, cream cheese, tofu, and bean sprouts were 44°F in the walk-in cooler. Paper towels were not accessible at the handsink near the waitstation.
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