Bakudan

Basic – – From initial inspection : Basic – Bowl or other container with no handle used to dispense food

Using bowls no handle to scoop flour and rice Corrected On-Site – From follow-up inspection 2023-07-18: Time Extended

Basic – – From initial inspection : Basic – Equipment and utensils not properly air-dried – wet nesting. – From follow-up inspection 2023-07-18: Time Extended

Basic – – From initial inspection : Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Utensils in water temped at 71F by noodle machinennUtensils in standing water at 78F by rice hot holding Corrected On-Site – From follow-up inspection 2023-07-18: Time Extended

Basic – – From initial inspection : Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters accumulated grease and dust – From follow-up inspection 2023-07-18: Time Extended

High Priority – – From initial inspection : High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

Raw shrimp over noodles and cooked pork – From follow-up inspection 2023-07-18: Time Extended

Intermediate – – From initial inspection : Intermediate – No soap provided at handwash sink

At hand sink by dish machine – From follow-up inspection 2023-07-18: Time Extended

Intermediate – – From initial inspection : Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked

No dates on items in cookline unit reach in ex: cooked chicken, cooked pork nnNo dates on cooked items in walk in cooler – From follow-up inspection 2023-07-18: Time Extended

Intermediate – – From initial inspection : Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink

Front counter hand sink temping at 82-83F – From follow-up inspection 2023-07-18: Time Extended