Rice Bowl Asia House

Basic – Drain cover missing under 3 compartment sink in back kitchen area

As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Employee with no hair restraint while engaging in food preparation in main kitchen area

Employee put on hat and washed hands. Corrected On-Site

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

Observed over grill and wok in kitchen area hood filters soiled with grease. nAs a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic – Open dumpster lid on west end of parking area

Person in charge closed dumpster lid. Corrected On-Site

Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength

Observed in back kitchen area by 3 compartment sink chlorine Sanitizer container over 200ppm

Person in charge diluted and retested at 100ppm Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce

Observed in Walk in cooler raw Salmon over unwashed produce

Educated Person in charge on safe refrigerator storage and emailed Person in charge a copy of handout

Person in charge removed raw Salmon Corrected On-Site

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

Observed in Reach in cooler across from wok station in main kitchen area raw shrimp over cut onions

Observed in Walk in cooler in back kitchen area raw Shrimp over cooked noodles

Observed raw shrimp over cooked chicken in Walk in cooler

Educated Person in charge on cold refrigerator storage and emailed Person in charge a copy of the handout

Person in charge removed the raw shrimp from all areas. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed in main kitchen area ,employee changed trash bags with gloves on, proceeded to entree make station and grabbed with glove hand some tofu out of Reach in cooler and failed to change gloves or wash hands

Stop employees and educated on glove use and Handwashing

Person in charge voluntarily discarded tofu

Employee removed soiled gloves, washed hands and put on clean gloves. Corrective Action Taken

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

nObserved in main kitchen area ,employee changed trash bags with gloves on, proceeded to entree make station and grabbed with glove hand some tofu out of Reach in cooler and failed to change gloves or wash hands

Stop employees and educated on glove use and Handwashing

Person in charge voluntarily discarded tofu

Employee removed soiled gloves, washed hands and put on clean gloves.

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

Observed on line by wok station Raw Garlic in oil (79F – Cold Holding)nPerson in charge stated it was out at room temperature for approximately 30 minutes and place it back in Reach in cooler. Corrective Action Taken

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

Observed Reach in cooler and Reach in freezer door handles soiled with dried food and mold like substance

Person in charge cleaned and sanitized door handles. Corrected On-Site