RICE BOWL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bag of raw chicken stored above bags of raw shrimps in single door reach in freezer. Manager inverted. Corrected On-Site

Basic - Containers of sauces stored on floor in walk in cooler. Manager elevated. Corrected On-Site Repeat Violation

Basic - Hood ventilation system inadequate as evidenced by grease accumulation on ceiling.

Basic - Containers of sauces stored on floor I walk in cooler. Manager elevated during inspection Repeat Violation

Basic - Container of sauce stored on floor in kitchen. Employee elevated. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 120F. Manager removed water and cleaned utensil. Corrected On-Site

Basic - Buckets of sauces stored on floor in walk in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Chef stored in sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Manager labeled flour container and vinegar squeeze bottle. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper hand washing procedures. Employee rewashed hands correctly. Corrected On-Site

Basic - Food stored on floor. Containers of sauces stored on floor in kitchen. Employee elevated. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Clean knife stored in cracks between triple sink and wall. Cook removed. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to steam table in cook line.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Employee personal food not properly identified and segregated from food to be served to the public inside walk in cooler. Operator labelled container with employee foods and stored correctly. Corrected On-Site

Basic - Employee personal keys stored in or above a food preparation area, food, clean equipment and utensils, or single-service items on shelf in prep station. Operator removed Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in cook line. Operator discarded water. Corrected On-Site

Basic - Some ceiling tiles soiled above register by front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance in prep station. Operator moved to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Shelf under prep table with rust that has pitted the surface in prep station.

Basic - Bucket with soy sauce stored at least 6 inches off of the floor in dry storage area. Repeat Violation

Basic - Amana reach in freezer outer door with rust that has pitted the surface in cook line.

Basic - Bowl or other container with no handle used to dispense salt in cook line. Operator removed Corrected On-Site

Basic - Container with soy sauce not stored at least 6 inches off of the floor in cook line. Operator elevated Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Gatorade on prep table, operator removed Corrected On-Site

Basic - Utensils in poor condition. Salt container broken or in disrepair in cook line. Operator discarded broken container Corrected On-Site