The following potentially hazardous foods in the steam table were less than 135°F: stomach was 109°, chicken feet were 90°F and intestine was 87°F. Chicken in the front display was held using time as a public health control and was not thrown out after 4 hours as marked by sticker. Duck was 70°F hanging on wire rack in the preparation area. Cut bok choy was 71°F on preparation table. Mouse droppings were observed in the hot water heater room. Duck thawing in the 3 compartment sink in temperature but without running cold water or unwrapped. The caulking between the preparation sink and the hand sink was moldy. A bowl without a handle was used as a scoop in the rice pudding in the 4-door fridge outside of the kitchen. The faucet on the preparation sink was leaking while turned off.
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