Brass Wok

**repeat violation from previous inspection, , 1. In the prep line cooler, containers of food stored ontop of the insert units. Shrimp stored in container ontop of insert was @7 deg C on surface. , , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Do not store insert on top of an insert., , 2. Perishable sauces (5 inserts) were stored at ambient temperature by the kitchen cookline. All of the sauces were discarded, internal temperature measured: 11-16 deg C. , , A timer is required to allow for small quantities of perishable sauces to be held for maximum 2 hrs at room temperature, discard remaining after 2 hrs.

No food permit was displayed., , -Ensure that the food permit is displayed in a conspicuous place visible to the patrons.

Wall separating the mop sink from the food service sink is peeling. , , Replace wall panel or repair to ensure it is smooth, in good condition and washable.