PINK BUDDHA RESTAURANT

High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed carrots in standing located next to back door Observed raw pork with bottled sodas in walk in cooler. Observed raw shrimp stored with cooked noodles in walk in cooler. Observed raw chicken stored over cooked duck in standing refrigerator located in kitchen area in front of microwave. Observed raw shell eggs stored over vegetables in reach in soda cooler at server aisle

High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. Observed sliced pork being reheated in microwave at cooks line not covered, stirred or rotated.

High Priority - Toxic substance/chemical improperly stored. Observed bleach stored on shelf with plates in server area. Operator removed and stored correctly.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth chlorine sanitizing solution over 400ppm. Operator changed to 50ppm.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed half and half in walk in cooler not labeled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with build up food residue.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink at server aisle inaccessible with silverware and other utensils blocking hand washing sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sliced pork in walk in cooler not labeled.

Basic - Bowl or other container with no handle used to dispense food. Observed no handle scoop used to dispense flour from flour bag on shelf located next to dish ware area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee items on top of shelf with single service items on cook line. Operator removed stored correctly. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 79°F on counter used to dispense white rice from rice cooker.

Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean sanitized containers in dish area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizing solution throughout the kitchen area.

Basic - Wiping cloth sanitizing solution stored on the floor. Observed wet wiping cloth stored on floor in server aisle. Operator removed and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed cooked pork hot held at 125 degrees Fahrenheit in kitchen. Advice operator to reheat item to 165 degrees Fahrenheit.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwash sink in wait station used as dump sink, evidence by waste ice found inside.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on cooked rice stored in walk-in cooler. Per operator, rice was cooked on 11/7/2021.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed a unlabeled spray bottle with cleaning chemical in wait station. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on storage shelf next to clean utensils. Operator removed Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed Corrected On-Site

Basic - Stored food not covered. -Observed cooked rice stored in walk-in cooler not covered. -Observed containers with sauce and cooking oil stored on kitchen floor.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site