NEUTRAL ASIAN VEGAN KITCHEN / QUICKLY CAFE
821 S SR 434 1040
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/16/2024
High Priority
3
Intermediate
4
Basic
11
Total
19
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled. Interior of oven heavy build up.
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Reach in cooler. Corrected On-Site
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar water.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease. Hood filters.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Tuna and salmon thawing at room temperature.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused equipment by back door
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba made on site 78 ,Rice 96, and sprouts 82 all less than 2/Recommended using Time control plan. Gave operator copy of plan.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. On shelf in kitchen.
- 02C-03-5: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. Milk
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need quaternary ammonia type.
- 11-26-1: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. Sent operator form. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Front line Corrected On-Site
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Back door inaccessible.
Food safety inspection conducted on 4/16/2024 revealed 19 total violations (3 high priority, 4 intermediate, 11 basic).
Inspection on 12/22/2023
High Priority
5
Intermediate
3
Basic
8
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris.Debris and grease build up on floor behind equipment.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Soy sauce stored by dry rack on kitchen. Soy sauce stored on floor by dry rack on kitchen. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in coolers in kitchen have debris.
- 25-05-4:Basic - Single-service articles improperly stored.To go containers stored on floor across from ice machine, Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.Debris on walls inside kitchen area. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over bamboo shoots on reach in cooler located by kitchen entrance. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw beef stored over raw shrimp in reach in freezer.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cream cheese kept on reach in cooler overnight with temperature of 50F
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese kept on reach in cooler on front counter with temperature of 50F Repeat Violation
- 03F-02-5: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. Boba kept on front counter per operator for less than 4 hrs.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Dirty cutting boards on make tables.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Small cutting board inside hand sink. Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Food safety inspection conducted on 12/22/2023 revealed 16 total violations (5 high priority, 3 intermediate, 8 basic).