Fried Rice King

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

Basic – Employee personal food not properly identified and segregated from food to be served to the public. Cooked rice in glass reach-in-cooler not identified as employee food.

Basic – Employee with no hair restraint while engaging in food preparation.

Basic – Floor soiled/has accumulation of debris. Underneath cooking equipment Repeat Violation

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 78 F

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with dust and grease Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut leafy greens (broccoli) in tall reach-in-cooler on cooksline Corrected On-Site

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.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Repeat Violation

Intermediate – Handwash sink not accessible for employee use at all times. Large pot inside hand sink faucets. Corrected On-Site

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. 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 rice in glass reach-in-cooler not identified as employee food.