Rice Stix

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

*39 Keep utensils handles upright or protected

*45 Lockers to be used to store personal items

STORE PERSONAL DRINKS AT BOTTOM OF COOLER.

*30 Food Establishment Permit

Apply for new Health permit, due to change of ownership, from 320 E. Jefferson Blvd, Room 118 within 24 hours. Please bring sales tax permit, articles of INC., certificate of occupancy and applicati

*02 Cold Hold (41øF/45øF or below)

BEEF 58'F, 46'F

*06 Time as PHC: 4 hours provide written procedures methods of compliance

*36 Cloths in-use for wiping between uses stored

*25 Have HACCP plan: reduced oxygen packaging

*03 Food products not maintained at 135øF or above

Orange chicken was below 135f

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored above vegetables in WIC

*10 Clean Sight and Touch

Ice machine needs to be clean

*18 Toxic items storage adjacent to food/utensils

Toxic chemicals and meds stored next to to-go boxes and soy sauce buckets

*19 Water & Plumbing in good repair- per code

No air gap between the 3 sink and floor drain. and hand washing sinks being used improperly

*32 Approved Food Contact Equip.

Dinner cloths being used to cover food in RIC

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Raw mest not covered in WIC,

*43 Clean vent syst:Intake/exhaust air ducts

Clean air vents

*45Physical Facilities Floors,Walls,Ceilings

Walls and vent hood need to be cleaned

*47 Other Violations

Business needs to contact building department for change of new owners application/permit

*27 Cooling method, criteria - rapid cooling equipment

DO NOT STORE PRODUCTS IN 6 INCHES CONTAINER FOR COOLING.

*18 Use toxics according to additional condition

MAINTAIN CHLORINE SANITIZER AT 50 PPM, TESTED AT 200 PPM

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

DO NOT KEEP ANY PERSONAL DRINKS ON TOP OF ICE MACHIEN.

*06 Time as PHC: maximum of 4 hours limit food in unmarked containers or packages

PROVIDE TIME LABEL AND PROCEDURE TO FOOD USE TIME AS PUBLIC HEALTH CONTROL .

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

REMOVE ALL NEWSPAPER LINER.

*47 Handler-Certificate Not on site

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

raw meat cannot be above ready to eat food

*22 Accredited food handler certificate - 60 days

employee needs food handlers certificate

*32 Approved Food Contact Equip.

cannot use cardboard box as food container

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

kimchi and jalopenos need a cover or shield

*42 Dirty nonfood contact surfaces

rusty shelves in WIC

*42 Floors/walls/ceiling/nonfood dirty

CLEAN DOORS AND HANDLES OF COOLERS.

*37 Storing the food at least 15 cm (6 inches) above the floor

NOODLES

*10 Clean Sight and Touch

ICE MACHINE INTERIOR,

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*47 Handler-Certificate Not on site

*06 Time as PHC: 4 hours provide written procedures methods of compliance

PROVIDE TIME LABELS AND PROCEDURES TO ALL YOUR FOOD USE TIME AS PUBLIC HEALTH CONTROL.

*22 Accredited food handler certificate - 60 days

*37 Storing the food at least 15 cm (6 inches) above the floor

KEEP FOOD OFF THE FLOOR OF DRY STORAGE AREA.

*45 Lockers to be used to store personal items

STORE ALL KEYS AND PHONES AWAY FROM FOOD PREP. AREA.

*45 Unnecessary articles prohibited

REMOVE ALL NEWSPAPERS.

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

STORE FOOD PRODUCTS IN COOLER OR FREEZER FROM TOP TO BOTTOM ACCORDING TO THE FOLLOWING ORDER: 1)READY TO EAT PRODUCTS, 2)RAW SEAFOOD, 3)RAW MEAT, 4)RAW POULTRY

*22 Accredited food handler certificate - 60 days

*36 Cloths in-use for wiping between uses stored

*06 Time as PHC: within 4 hours provide written procedures methods of compliance public health contr

PROVIDE TIME LABEL AND PROCEDURE .

*36 Cloths in-use for wiping between uses stored

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

OBSERVED DEINK ON FOOD PREP. TABLE

*10 Clean Sight and Touch

ICE MACHINE

*47 Other Violations

EVERYONE MUST WEARING MASK AT ALL TIMES.

*29 Cold/hot hold unit thermometer easily viewable

*42 Floors/walls/ceiling/nonfood dirty

*32 Approved Food Contact Equip.

NO HOME USE REFRIGERATOR ALLOWED FOR TCS FOOD.

*06 Time as PHC: 4 hours provide written procedures methods of compliance

CHICKEN BREAST

*34 Outer door: solid,selfclosing,tightfitting

FRONT DOOR

*45 First Aid

*35 Hair Restraints effective

*47 Conditions of Permit-in use of food equipment

POST SIGN " A copy of the most recent establishment inspection report is available upon request "

*22 Handlers-Certificate Not On Site

ICE MACHINE

*32 Approved Food Contact Equip.

NO HOME USE REFRIGERATOR ALLOWED

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

Raw foods cannot be stored above RTE foods(Raw Chicken over Cooked Chicken).

*10 Clean Sight and Touch

Need to clean soda machine ice dispenser(mold).

*19 One Inch Air Gap

Need a 1" air gap at drains.

*22 Handlers-Certificate Not On Site

All food handling employees need food handler certificates.

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

All food held for longer than 24 hrs. needs to be date marked for no more than 7 days(Chicken, Garlic).

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer solution.

*42 Dirty nonfood contact surfaces

Clean the WIC fan.

*43 Light - 10 foot : Walk-in, Dry storage

Fix the light(Dry Storage).

*47 Health permit posted

Health permit must be displayed.

*31 No soap at handsink

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over soy sauce Raw chicken stored over cooked meats

*43 Light - 50 foot : Food and utensils area

*18 Toxic items labeling for original container

Spray bottle without a label

*02 Cold Hold (41øF/45øF or below)

Raw cracked shell eggs helda t 88.6degrees

*42 Nonfood-contact surfaces material

Contact paper surfaces

*40 Reuse of single service articles

*34 Outer door: solid,selfclosing,tightfitting

Back door

*15 Bare hands contact with ready-to-eat foods

*10 Clean Sight and Touch

Label left on clean containers

*01 Cooling -- total 6 hours, 135-41øF

Cooked chicken cooling on the coun ter at 67.9 degrees

*02 Cold Hold (41øF/45øF or below)

Cracked raw shell eggs held on the counter at 57.9 dgerees

*09 Food on display shall be protected from contamination

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over soy sauce

*32 Approved Food Contact Equip.

Card board boxes for cut and washed vegetables

*42 Nonfood-contact surfaces material

Contact paper and tape used as shelf linerers

*01 Cooling -- within 2 hours, 135-70øF

Temerature controlled for safety sauces cooled out side of refrigeration Cooked meat went from the wok to the upper section of the point of usage refrigerator Cooked rice cooling on the counter at 1

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Missing sneeze guard over kim chee and soy sauce with jalepeno's

*02 Cold Hold (41øF/45øF or below)

Cooked meat in the top of the point of usage refrigerator without being at 41 degrees Once cooked egg rolls held in the point of usage refrigerator at 53.4 degrees Kim Chee displayed without a refri

*22 Handlers-Certificate Not On Site

*32 Approved Food Contact Equip.

Cardboard used for fresh cut vegetables

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raq shell eggs stored over sauces

*40 Reuse of single service articles

*35 Hair Restraints effective

*38 Thawing. under running water criteria -thawed RTE <41F

*01 Cooling -- within 2 hours, 135-70øF

Cooked rice cooling on the counter at 89.6 degrees

*32 Equipment and Utensils Multiuse Materials durable

Home style refrigerator Cloth towel used as a cover for cut begetables

*09 Consumer self-service ready-to-eat food provided with suitable utensils that protect food from c

Jalapeno in soy sauce without a sneeze gaurd

*02 Cold Hold (41øF/45øF or below)

Once fried chicken at 51.6 derees Cracked raw shell egg held at 51.5 degrees

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw shell eggs stored over sauce

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

onions stored adjacent to the sanitizer solution

*10 Equipment and Utensils Cleaning-contamination

clean the ice machine

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw pork stored adjacent to raw chicken in the reach in cooler

*37 Storing the food at least 15 cm (6 inches) above the floor

food items stored on the floor

*36 Cloths in-use for wiping between uses stored

store cloth in sanitizing bucket when not in use

*39 Non food contact linen shall be laundered.......

clean dust inside the refrigerator fan covers

*28 Date marking commercially prepared RTE/ TCS food

date mark all phf

*45Physical Facilities Floors,Walls,Ceilings

clean the floors; underneath the fryer machine especially

*22 Handlers-Certificate Not On Site

every employee that prepares food must have a valid food handler card on site.

*19 One Inch Air Gap

*31 Handwashing lavatory - used for other purpose

dishes washed in the handwashing sink

*14 When to wash hands before donning new gloves

observed employee not wash hands before donning a new pair of gloves

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw beef stored on the top shelf above ready to eat noodles.