Bamboo Express

Observed wired shelving with caked on grease. Owner was informed last follow-up to replace shelving. Old shelving is still too dirty even after cleaned because grease is stuck onto it. Multiple ready to eat storage containers are in contact with the dirty shelving. Bottom shelving was replaced. Top shelving also needs to be replaced with a new shelving unit.

Observed non-restaurant use pesticide at facility. Pesticide states for licensed use only. Owner states that he uses that pesticide on roaches. Informed owner to discontinue use of pesticide.

Observed walk-in cooler fan leaking condensation. Owner was told four times to repair. Fix fan from leaking condensation in walk-in cooler, Do not use containers to catch condensation. Repair fan.

Observed 2 live roaches in main kitchen. Facility will now have to get fumigation company to come out and fumigate facility once a month for maintenance. Owner was informed to keep receipts of fumigation so I can confirm fumigation was conducted.

Observed wrong inspection report posted. On 4/13/26 I personally printed off and dropped of the most recent inspection report to the owner and informed him to always display the most recent repot. Inspection report of 3/9/26 score of 70 posted instead of most recent report of 4/10/26 score of 52. Ensure most recent inspection report is posted at all times.

Observed single-service cups stored upright. Put a lid on the top cup. Ensure the inside of the cup is protected from dust falling into cup/ potential contamination falling onto food contact surface. Store all single service articles upside down to prevent contamination or put lid on top cup to protect the rest of the cups.

Observed multiple ceiling tiles and walls in main kitchen that are not smooth, easily cleanable, and non-absorbent. Ensure there are no holes in walls. Fill with caulking or repair wall. Change ceiling tiles to smooth, non-absorbent and easily cleanable ceiling tiles.

Ceiling light in disrepair in main kitchen. Light is falling from ceiling. Ensure to fix ceiling light so it does not fall onto someone.

Cardboard and raw wood used as lining for shelving units. Ensure to use smooth, non-absorbent, and easily cleanable materials to line shelving units.

Observed food handlers performing multiple tasks and neither washed hands at any point. Ensure to wash hands in between tasks. Hands must be washed before handling food. Informed person in charge when to wash and frequency. Both food handlers washed hands afterwards.

Observed two containers of fried chicken at room temperature and two containers of raw chicken at room temperature both with no lids. Chicken temperature at 82F and at 76F. Ensure cold holding items are stored at 41F or below when not in use/ in process to cook. DO not leave Time/Temperature control foods out at room temperature. Person-in charge informed once again. Items covered and moved to walk-in cooler.

Observed paper towel dispenser again in disrepair. Ensure paper towel dispenser is working at all times to dry hands after handwashing. Person-in charge fixed dispenser.

Observed hand sink blocked by trash can. Ensure trash can is not blocking hand sink so it is easily accessible for hand washing. Person-in charge moved trash can.

Observed two containers of raw chicken under dusty wired shelving with no lids. Multiple containers out at room temperature with no lids. Items include: diced carrots, steamed rice, garlic, noodles, and multiple items in walk-in cooler. Ensure food is properly covered in order to protect the food items from flies and other potential contaminants. Person-in charge put plastic wrap on raw chicken containers and lids on all the other food items.

Observed 3-compartment sink sanitizer concentration at 50ppmCL. Ensure sanitizer concentration is at least 100ppmCL to effectively sanitize food contact surfaces. 3-compartment sink corrected to 100ppmCL

Observed no items have been date marked including RTE items out of original packaging. All RTE items in WIC must be datemarked. Items have a 7 day discard date. Day 1 is the date the food is prepared. Items out of original packaging must be date marked and have the 7-day rule unless expiration date comes before the 7 days. Informed person-in charge again over proper date marking.

Observed raw chicken thawing at room temperature. Use running water or thaw in walk-in cooler. Ensure to use proper thawing methods do not thaw raw chicken at room temperature. Person-in charge moved raw chicken to walk-in cooler.

Observed brown sugar, chips, and starch in back storage room stored on floor. Other boxes of food items stored on floor in main kitchen. Ensure all food items are store at least 6 inches off of the ground. Informed person-in charge again over storing food 6 inches off of the ground to properly clean and sanitize under items.

Observed light in walk-in cooler not working. Fan in walk-in cooler in disrepair and leaking condensation. Fix as soon as possible. Ensure walk-in cooler fan is repaired and not leaking and light is working.

Observed wrong inspection report posted. Inspection report of 10/7/24 score of 82 posted instead of most recent report of 3/9/26 score of 70. Ensure most recent inspection report is posted at all times.

Observed multiple ceiling tiles missing in main kitchen. Ensure to replace missing ceiling tiles.

Observed multiple walls in disrepair. Fix so walls are smooth, easily cleanable, and non-absorbent.

Observed two containers of raw chicken at room temp with no lids. Chicken temperature at 46F. Rice container out at room temperature with no lid temping at 65F. Ensure cold holding items are stored at 41F or below. Do not leave TCS foods at room temperature. Informed PIC to move items in Walk-in cooler. cos

Observed multiple items in Walk-in cooler not in temperature. Noodles: 47F, Fried chicken 45, Ambient: 44. All TCS foods must be cold holding at 41F or below. Items were moved to WIF.

Observed mixture of steamed vegetables temping at max temperature of 122F. Chicken at 122F corrected to 136F. Ensure all hot holding items are hot holding at 135F or above.

Observed multiple container lids stored inside of hand sink. Ensure hand sink is used only for handwashing. Person-in charge removed lids to 3-compartment sink.

Observed paper towel dispenser in disrepair to dispense paper towels. Ensure paper towel dispenser is working at all times for effective handwashing. Person-in charge fixed dispenser.

Observed several items in Walk-in cooler not properly covered. Wired shelving in need of cleaning. Ensure all items in Walk-in cooler have lids and ensure to frequently clean wired shelving in WIC.

Observed can opener and ice machine with visible accumulation. Ensure to clean equipment and food contact surfaces more frequently to avoid accumulation. Observed 3-compartment sink sanitizer concentration at 10ppmCL. Ensure sanitizer concentration is at least 100ppmCL to effectively sanitize food contact surfaces.

Observed no items have been date marked including RTE items out of original packaging. All RTE items in WIC must be datemarked. Items have a 7 day discard date. Day 1 is the date the food is prepared. Items out of original packaging must be date marked and have the 7-day rule unless expiration date comes before the 7 days.

Observed brown sugar, chips, and starch in back storage room stored on floor. Observed box of frozen peas and carrots stored on floor of walk-in freezer. Ensure all food items are store at least 6 inches off of the ground.

Observed Walk-in freezer door in disrepair. Fix gaskets and door. Door is in bad condition with exposed wood and metal. Clean ice build up in WIF. Ice is making its way to the bottom of the door and food handlers can potentially slip on ice/ condensation.

Observed multiple ceiling tiles missing in main kitchen. Ensure to replace missing ceiling tiles.

Observed multiple walls in disrepair. Fix so walls are smooth, easily cleanable, and non-absorbent.

Fried chicken, veggies, and rice not in temperature. All items must be 135F or above. Discarded

Observed several items in WIC not covered.

Can opener not clean and visible accumulation. Clean can opener after each use.

Observed piece of thin plywood lining shelf. Do not line shelf with wood or cardboard. Discarded.

Several items in steam table not in temperature. All items must be 135F or above. Toss anything not worth within temperature.

Observed spices in kitchen not covered. Cover items.

Sanitizer sink 0 ppm Cl. Corrected to 50 ppm Cl.

All items in WIC must be datemarked. 7 day discard, day 1 is date food was prepped.

All cold held food out of temperature. All food must be kept 41F or below. WIC temperature was lowered.

TCS foods must be held at 135F or more. Chicken in steam table at 99F and 130F. One side of steam table in disrepair.

Hand sink in kitchen blocked by trashcan. Make sure hand sink is accessible at all items.

Chicken, noodles, spices, and sauces all uncovered throughout kitchen. Keep foods covered or protected.

Did not observe any datemarking. Must datemark all foods that will last more than 24hrs- 7-day max.

No thermometer. Must have thermometer to check hot hold foot temperature and just cooked food temperature.

Observed chips stored in cardboard box. Only use containers approved for use with food. Chicken stored on floor. All food must be stored at least 6 inch above floor.

Make sure all employees handling food are wearing hair restraints.

Observed hole in ceiling tile in kitchen area. Repair ceiling tile in kitchen. area

Single-service articles stored upright. Store all single service articles upside down to prevent contamination. To go plates, cups, sauce containers...

Observed ice build-up in freezer. Make sure to clean.