HIT THE SPOT ASIAN STREET FOOD
5960 RICHARD ST
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 2/3/2025
Inspection #: Visit ID: 8865977
- N/A:No Violations Were Observed
Inspection Date: 8/20/2024
Inspection #: Visit ID: 8712180
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. White rice (50-52F - Cooling), stored in plastic container covered with lid and condensation under lid, inside upright single door reach in cooler from overnight with no additional preparation today as per employee. Stop sale issued employee discarded
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. White rice (50-52F - Cooling), stored in plastic container covered with lid and condensation under lid, inside upright single door reach in cooler from overnight with no additional preparation today as per employee. Stop sale issued employee discarded
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. White rice (50-52F - Cooling), stored in plastic container covered with lid and condensation under lid, inside upright single door reach in cooler from overnight with no additional preparation today as per employee. Stop sale issued employee discarded
Inspection Date: 2/29/2024
Inspection #: Visit ID: 8450103
- N/A:No Violations Were Observed
Inspection Date: 7/20/2023
Inspection #: Visit ID: 8334131
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cutting board, mgr moved it Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking
- 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter by hand sink
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator came from outside and then grabbed a bag of chicken and scooped rice, explained to him and he washed hands Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked potatoes, mgr rearranged them Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 50f noodles, employee on counter, employee write time on, explained time as public health control **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 105f cooked cabbage on grill off, mgr reheated it to 165f Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ quat in bucket, very dark green, employee diluted it to 300 ppm Corrected On-Site
- 11-27-4: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. Emailed one Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. With buckets and boxes, mgr moved them Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat