RICE AND SPICE

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for sushi rice at sushi station. Sushi Chef added time mark at time of inspection. Corrected On-Site Repeat Violation

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. Half and half not dated inside back kitchen reach in cooler. Manager added a date at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards inside establishment are soiled.

Basic - Cutting board has cut marks and is no longer cleanable. Multiple words inside establishment with cut marks.

Basic - Food stored on floor. Container of soy sauce stored on floor next to walk in cooler. Manager removed the bucket of soy sauce from floor at time of inspection. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of frozen chicken thawing in room temperature next to deep fryers. Employee relocated, frozen chicken into front line reach in cooler. Discuss with employee proper thawing methods. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with liquids and sauces are not labeled inside establishment.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line, operator provided. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Multiple spray bottles with purple and blue substance in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. 2 employees prepping in kitchen. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler door gasket and walk-in cooler door gasket torn.

Basic - Food not stored at least 6 inches off of the floor. Fry oils stored on floor at cook line.

Intermediate - Handwash sink used for purposes other than handwashing. Food debris and sponges stored in handwash sink at cook line.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Test 0ppm. After prime sanitizer and ran dish machine multiple times, test 100ppm. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw beef stored over canned sodas in walk-in cooler. Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk-in cooler. Operator rearranged items to prevent cross contamination. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on prep table at cook line. Removed. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Multiple fry oils stored on floor under oven at cook line. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers stored in handwash sink at dish washing area. Removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Equipment in poor repair. Walk-in cooler door gasket torn.

Basic - Food stored on floor. Fry oil on floor in kitchen. Repeat Violation

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine tested 0ppm. Operator fixed the issue and ran dish machine again, tested 50ppm. Corrected On-Site

High Priority - Raw animal food stored over canned/bottled drinks. Raw shell eggs stored over bottled wines in walk-in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Basic - Food stored on floor. A bucket of rice noodle in water stored on floor at prep area. Operator moved to shelf in walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped 118 F in heated pot with rice scoops. Operator adjust thermostat to higher at time of inspection. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked sausage in reach-in cooler. Raw chicken and raw fish stored over cooked rice in walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. A container of chicken stored on handwash sink at back kitchen. Operator removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at back kitchen. Provided. Corrected On-Site

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

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee. Corrected On-Site

Basic - Equipment in poor repair. Reach-in cooler door gasket torn.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Container of medicine improperly stored. Eye drops on food shelf Corrected On-Site - From follow-up inspection 2022-07-15: Time Extended