Bucio Chinese

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic – Accumulation of debris on exterior of warewashing machine.

Basic – Buildup of food debris/soil residue on equipment door handles through out kitchen.

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance over cook line reach in cooler. Repeat Violation

Basic – Current Hotel and Restaurant license not displayed.

Basic – Floor soiled/has accumulation of debris throughout kitchen. Repeat Violation

Basic – Food stored on floor. Rice cooker with rice on floor next to reach in cooler. Operator stored correctly. Corrected On-Site

Basic – Hole in or other damage to wall at a ice dispenser.

Basic – Ice scoop handle in contact with ice at soda dispenser. Operator removed. Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees at dishwasher area. Operator obtained sign and posted. Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust, shelves in hallway soiled, fan on line soiled.

Basic – Reach-in cooler shelves with rust that has pitted the surface n storage area.

Basic – Stored food not covered. Lobster in walk in freezer not covered.

Basic – Wall soiled with accumulated grease, food debris, and/or dust at soup area. Repeat Violation

High Priority – Tracking powder pesticide used inside establishment n dishwasher area. Operator will change company. Corrective Action Taken

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. Provided operator with the Vomiting and Diarrhea clean up form. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime: rice containers soiled. Repeat Violation

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. One employee did not sign, operator had employee sign form. Corrected On-Site

Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Beef cut and frozen in containers no date mark.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice ,and tempura chicken no date mark, in walk in cooler.

Portable fire extinguisher gauge in red zone. For reporting purposes only at restrooms.