Chef Chang Express Health Inspection Grade

Critical

• Hot TCS food item not held at or above 140 °F.
• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.