BOK BOK BABY

Basic - - From initial inspection : Basic - Food stored on floor. Container of fryer oil on floor by ice machine. Warning - From follow-up inspection 2026-05-29: Observed at callback inspection same. Fryer oil containers on floor by ice machine. Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelving units in walk in cooler rusted. Warning - From follow-up inspection 2026-05-29: Observed at callback inspection same. Time Extended

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw eggs on shelf above cases of raw vegetables. Employee rearranged during inspection to properly separate. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to locate chlorine test kit.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in freezer, portioned cooked vegetables not date marked.

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk msg container. Manager removed cup. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw octopus in walk in cooler. Operator reorganized Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed exposed vents in kitchen area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at cook line flip top soiled

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In right Frigidaire upright freezer, partial tube raw ground beef above packs of cooked sausages. Employee rearranged to properly separate. Corrected On-Site

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. Bulletin provided to be posted.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made crab rangoons in chest freezer not marked for date made.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance along baffle inside ice machine. Employee cleaned and sanitized. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in bulk flour. Employee removed. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle and in contact with front of oven.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of standing water on flattop.

Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing at kitchen hand sink.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Per employee, sanitizer bucket contains soap along with bleach. Chlorine reading 10ppm. Employee dumped bucket and made dedicated sanitizer bucket at 100ppm chlorine. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour under prep table by oven not labeled. Employee labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the walk-in cooler, bone broth (51-55F - Cooling). Per the manager the item was placed in the cooler at 10:00pm yesterday. The item never cooled. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed in the walk-in cooler, bone broth (51-55F - Cooling). Per the manager the item was placed in the cooler at 10:00pm yesterday. The item never cooled.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in the walk-in cooler, bone broth (51-55F - Cooling). Observed the item in 22 quart plastic containers with tight fitting lids. The product never cooled. Reviewed proper cooling. See stop sale.

Basic - No handwashing sign provided at a hand sink used by food employees in the kitchen and the front counter. Provided sign and manager posted. Corrected On-Site