Rice Bowl Express

*10 Chlorine exposure time table

CHLORINE SANITIZER BUCKETS OBSERVED AT 10 PPM MAINTAIN B/W 50-100 PPM

*19 Water & Plumbing in good repair- per code

REPAIR LEAK AT 3 COMP SINK

*22 Handlers-Certificate Not On Site

RENEW EXPIRED FOOD HANDLER CERTIFICATES

*34 Outer door: solid,selfclosing,tightfitting

SEAL BACK DOOR PROPERLY TO PREVENT ENTRANCE OF INSECTS AND RODENTS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OBSERVED EMPLOYEE BEVERAGE ON FOOD PREP TABLE OBSERVED BLANKET STORED ON DRY STORAGE SHELF

*39 Keep utensils handles upright or protected

ICE SCOOP OBSERVED STORED LAYING ON TOP OF ICE INSIDE ICE MACHINE. STORE IN SCOOP HOLDER PROVIDED

*41 Food storage containers, identified with common name of food.

SQUIRT BOTTLES AND SEASONING SHAKERS

*45 Premises shall be maintained in good repair

PATCH HOLES IN WALL WHERE NEEDED THROUGHOUT

*47 Other Violations

HANG MOP OR STORE INVERTED WHEN NOT IN USE. OBSERVED STORED IN MOP BUCKET

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

raw yolks stored above vegetables

*47 Conditions of Permit-in use of food equipment

post latest inspection report where customers can see

*28 Date marking commercially prepared RTE/ TCS food exceed a manufacturer's use-by date

date mark meats cut pre portioned ahead of time

*40 Handle & dispense of cleaned utensils, single-use

keep a tray or liner underneath to protect the surfaces of to go styrofoam

*42 Dirty nonfood contact surfaces

change foil of prep table in back area

*47 Conditions of Permit-in use of food equipment

Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request

*12 A food employee or conditional employee shall report to PIC the information as specified under (

establishment needs to have written procedures for employees to report foodborne symptoms or ask for dr note when returning to work

*18 Toxic items labeling for original container

label spray bottles

*10 Other sanitizer use - manufacturer label direction

no sanitizer bucket set up

*02 Cold Hold (41øF/45øF or below)

brocoli 63'f, carrot 75'f,

*03 Food products not maintained at 135øF or above

chicken 108'f

*07 Food safe, good condition, unadulterated, and honestly presented

observed no cover/lid for chicken containers, carrot, meat

*10 Chlorine sanitizer concentration, minimum temp.

200 ppm chlorine

*28 Date marking > 24 hrs,on site,temp 41F

for all food in wic

*31 No soap at handsink

*39 Utensils, single serve items 6 inches off - floor

*45 Cleaning floors, dustless methods