Red Bowl

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

Around soda nozzles of soda machine at front counter. Repeat Violation

Basic – Single-service articles improperly stored

To go boxes on floor under front counter.

Basic – Single-service items for customer self-service not properly protected to prevent contamination

Cups on dispenser rack stored next to soda machine at front counter with interior of cups facing customers, employee moved rack. Corrected On-Site

High Priority – Chlorine sanitizer in sanitation bucket not at proper minimum strength

Sanitation bucket under front counter reading 0ppm, operator remade to 100ppm. Corrected On-Site

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands

Employee dropped spatula on ground then picked up spatula with gloved hands and placed spatula in dish area then went back to flat top grill and continued to handle clean utensils without changing gloves or washing hands in between tasks.

High Priority – Operating with an expired Division of Hotels and Restaurants license

Expired 6/1/2023, operator renewed during inspection. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw shrimp and raw pork stored over bags of edamame in bottom section of reach in cooler make table

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

pork dumplings (58F – Cold Holding) in bag sitting on top of containers in top section of reach in cooler on cook line, per operator bag has been there no more then 1 hour, bag placed in bottom on cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking

No markings for sushi rolls and krab ragoons on cook line, manager corrected during inspection. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

hibachi rice (98F – Hot Holding) in small rice cooker in prep area near cook line, per manager cooker was not turned on when rice was placed in cooker less then 1 hour prior, cooker turned on

tapioca pearls (98F – Hot Holding) in small Crock Pot warmer at end of front counter, per operator they are keeping pearls on temperature control and pearls where placed in warmer approximately 1 hour prior, temperature of warmer turned up. Corrective Action Taken

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

Soda nozzles of soda machine at front counter.

Intermediate – Handwash sink not accessible for employee use at all times

Hand wash station by flat top grill on cook line blocked by prep table

Hand wash station near sushi area on cook line blocked by large bowl in sink and small table next to sink. Repeat Violation