Red Rice Kitchen

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.n Observed: the back door has an accumulation of grease/dirt on both sides.

Basic – Plumbing system in disrepair.n Observed: the hand wash sink in the kitchen, the left hot water handle spins and no hot water is available.

Basic – Wet wiping cloth not stored in sanitizing solution between uses.n Observed: 2 wet cloths not stored in sanitizer solution. These were placed in the sanitizer bucket. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.n Observed: egg rolls in the back wall reach-in cooler 85F. These were cooked earlier, and had just been put in the reach-in cooler. These were placed in the reach-in freezer and dropped 8F in 12 minutes.n ALSO, tofu in the front line reach-in cooler, 60F. This had been out in and out of the reach-in cooler during lunch. Ice was added and dropped 10F in 9 minutes. Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.n Observed half n half in the reach-in cooler at the front, no date. Yesterdays date was added. Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime.n Observed: the food contact surface of a colander in the back wall reach-in cooler is soiled.n ALSO, the cutting boards are stained on the cook line.

Intermediate – Handwash sink not accessible for employee use at all times.n Observed: the kitchen hand wash sink with a boiling 35 gallon pot tight on one side and 3 5 gallon buckets on the other side. The buckets were moved. Corrective Action Taken

Intermediate – Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.n Observed the only hand wash sink in the kitchen, no hot water available.