DL Eats - Events

Containers of cut veggies and cooked noodles (liangpi) were stored in cooler without ice. They were placed into refrigerator during inspection. This is considered high risk food and must be stored under temperature control at all times.

Propane burner not designed for indoor use was being used to hot hold pork. This is a fire hazard and can produce carbon monoxide. Staff stopped using propane burner and moved pork to stove in kitchen.

A bag of buns was stored directly on the ground. This was corrected during the inspection and placed on to table. Ensure food is stored off of ground.