CAFE RUYI

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed food Cooke line employee began to prepare food without hand washing. Advised employee, she washed hands put new gloves and began working. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired since 10/1/2023

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed frozen food items not separated from one another according to minimum cooking temperature inside reach in freezer. Repeat Violation

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. Poster was provided to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form was provided to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls held for more than 24/hrs without date marked inside reach in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted and soiled

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken over raw pork

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. Poster was provided to operator Corrective Action Taken

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to repair the interior of the reach in freezer lid

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On top of the preparation table

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over crabmeat. Advised manager he corrected it 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 chicken, cooked shrimps, and cooked rice held for more than 24/hrs without date marked inside walk in cooler. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside microwave

Basic - Working containers of food removed from original container not identified by common name. Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed cooked pork inside thank you bag inside reach in freezer, operator removed it. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef on top of fried potatoes inside reach in freezer, operator properly stored it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fried rice (57°F - Cold Holding)at the cook line, for less than 4 hours as per operator, operator placed inside reach in cooler. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed fried chicken inside walk in cooler without date marked, was cooked 2 days ago as per operator, operator properly date marked. Corrected On-Site

Basic - Bathroom facility not clean.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Observed Smg, sugar, salt container, without label.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked: egg rolls, pork, chicken inside walk in cooler from day before without date marked.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big six poster was provided to operator Corrected On-Site

Basic - Bathroom facility not clean.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor not cleaned when the least amount of food is exposed. Observed grease on floor under fryer.

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

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside reach in cooler Repeat Violation