Lee & Ann Restaurant - Inspection Report

Inspection Information:

This facility was given a moderate hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
105	Critical Repeat Inadequate Cooling & Refrigerated Storage of Potentially Hazardous Food(s) Observation: 1. One pot of rice noodles was discarded due to time/temperature abuse (was kept at room temperature more than two hours). 2. One bucket of margarine labelled "keep refrigerated" was found at room temperature and subject to temperature (more than two hours) and subsequently discarded. Corrective Action: * Ensure rice noodles are not kept at room temperature more than two hours. * Ensure all foods labelled "keep refrigerated" are stored in refrigerator at 4 C or lower at all times.
108	Critical Improper Cleaning, Sanitizing of Equipment and Utensils Observation: Newspaper was used to absorb grease over the stove. Corrective Action: * Ensure all papers are removed and clean grease and filters as often as necessary to remove grease buildup.
110	Food Not Protected - General Observation: Chicken stored in freezers in shopping plastic bags. Corrective Action: Must ensure only food-grade containers and plastic bags are used to store foods in.