Red Bowl

Basic – Buildup of food debris/soil residue on equipment door handles

Soiled exterior of equipment including handles to coolers.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Cooler opposite grill not holding foods to 41° or below. Per Person In Charge , service technician already called.

Basic – Condensation or other drainage not disposed of according to law

Condensation drip in walk in cooler . Per Person In Charge service technician already called.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee bag over food prep. Kitchen. Moved by manager. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Spatulas , utensils in standing water 78°. Moved by manager. Corrective Action Taken

Basic – Stored food not covered

Uncovered wantons in reach in freezer. Repeat Violation

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

Establishment license expired 06/01/2023

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

Cooler opposite grill. 48° cooked shrimp. 50° tofu. Imitation crab 49° per Person In Charge items placed about 1 pm. Items moved to walk in cooler. Corrective Action Taken

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 and the time removed from temperature control cannot be determined. nNo time mark on sushi rice made at 1 pm per Person In Charge. Marked by manager.

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. Repeat Violation

Intermediate – No probe thermometer provided to measure temperature of food products

Establishment digital probe thermometer not working.

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. Repeat Violation

Intermediate – Nonfood-grade basting brush used in food

Metal banded paint brush used for basting. Discarded by manager. Corrective Action Taken