REAL SARAP INC

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for quaternary sanitizer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwashing sink in pizza oven area.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand washing sink in pizza oven area.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl being used to scoop rice.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile in disrepair, front line area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles stained with grease and or leaking water throughout establishment.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean pots, pans, and utensils stored on shelving soiled with food debris.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food no hair restraint.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezers.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tong handle touching chicken, cooks line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil used for rice in standing water 84°F.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed stove, fryers, pizza ovens soiled with grease, food debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood vents soiled with grease. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food and food splatter throughout kitchen area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed sugar no label in reach in cooler.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed flan 53F in expo cooler, per owner placed to cool more than 24 hours.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed flan 53F in expo cooler.

Intermediate - Lack of toilet tissue at each toilet. Observed no toilet paper in women's restroom.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near pizza oven. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork prepared more than 24 hours no date marking in reach in cooler in storage area.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed door handles on stoves, reach in coolers, refrigerators, microwave, flattop soiled with food debris.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed hood vents soiled with grease as well as ceiling tile and AC vents with dust accumulation.

Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding broken and or missing near reach in freezers, hand wash sink and expo, front of kitchen.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting boards throughout kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Observed owner no hair restraint preparing food.

Basic - Floor soiled/has accumulation of debris. Observed floors soiled with food/grease/ mold like substance near pizza ovens, fryers, hand wash sink, stove and reach in coolers.

Basic - Hole in or other damage to wall. Observed hole in wall near hand wash sink pizza oven area.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in both reach in freezers in front of kitchen.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on oven door near pizza ovens. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers, stoves, wok, flat top grill soiled with food and grease. Repeat Violation

Basic - Light not functioning. Observed light burned out near fryers.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in reach in cooler located in storage area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed outside of reach in coolers, refrigerators, and shelving where pans are stored soiled with food and or dirt. Also observed shelves and bottom drawers inside of refrigerator in storage area with old liquid and food debris.

Basic - Stored food not covered. Observed pork belly stored in reach in freezer , front of kitchen not covered, spring rolls as well. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled with food and grease near fryers, stove, pizza ovens, flat top grill, hand washing sinks. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves, no hand wash.

High Priority - Nonfood-grade bags used in direct contact with food. Observed raw chicken stored in non food grade bag in front deep freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan 57F and pickled cabbage at 47F in expo cooler 3 compartment sink area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed flan 57F and pickled cabbage at 47F in expo cooler 3 compartment sink area, per manger stored 48hours ago.

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. Emailed operator flyer. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed mop bucket blocking hand washing sink near pizza ovens.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near pizza ovens.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile with water damage, hood vents soiled with food and grease, AC vents with dust accumulation.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pans stored on dirty rack in kitchen area.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed expo cooler across from 3 compartment sink not keeping food cold.

Basic - Floor soiled/has accumulation of debris. Observed floor soiled fryer area.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryer, ovens, flat top soiled with grease and food.

Basic - Light not functioning. Observed light burned out 3 compartment sink area. Repeat Violation

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door open in kitchen area.

Basic - Stored food not covered. Observed pork belly in front stand up freezer not covered and chicken in back stand up freezer not covered.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed walls soiled throughout kitchen area.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket in front of hand washing sink.

Basic - Working containers of food removed from original container not identified by common name. Observed sugar not labeled in container.

High Priority - Shell eggs in use or stored with cracks or broken shells. Manager removed broken egg shell. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed manager washing his hands in the three compartment sink.

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 - Ceiling/ceiling tile shows water damage or is in disrepair, in kitchens and dining room area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Food stored on floor. Cooking oil on the kitchen floor in front of the fryer.

Basic - In-use tongs stored on equipment oven door handle between uses.

Basic - Light shield damaged/in disrepair. Observed light not working over the three compartment sink.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Back storage area.

Basic - Stored food not covered. Observed food not covered in the stand up reach in freezer.

Basic - soiled floors in back kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened can of cream corn sitting a melted ice bath since 11am cold held at 47F.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed dumplings on top of stove in the middle kitchen since 11am hot held at 93F at 1pm.

Intermediate - Handwash sink in middle kitchen next to oven not accessible for employee use at all times due to being turned off. Observed manager turn on hand wash sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bathrooms. Observed manager place paper towels at sinks. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep station behind three compartment sink

Basic - Floor soiled/has accumulation of debris. Observed accumulation of grease underneath cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of stove next to fryers soiled with grease

Basic - Stored food not covered. Pork in walk in cooler stored uncovered

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

High Priority - Observed 20 dead flies in ice cooler in kitchen. Observed manager place cooler outside for cleaning. Corrected On-Site

Intermediate - Handwash sink by smoker not accessible for employee use at all times due to pot being stored in handwash sink. Observed manager remove pot. Corrected On-Site

Basic - No waste receptacle installed at handwash sink by smoker provided with disposable towels.