THE FLAME BROILER THE RICE BOWL KING

High Priority - Live, small flying insects found. Observed 1 live flying insect in lobby by front door.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, pan of raw beef stored on top of pan of cooked chicken. Manager moved raw beef pan under cooked chicken. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at handwash sink in dish area. Manager refilled paper towels. Corrected On-Site

Basic - Garbage on the ground and/or pad around dumpster. On shared dumpster out back of establishment, garbage on ground around dumpster. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cook line soiled with grease. Also, table under grill soiled with debris and food build up. Also, on soda machine in drive through and lobby around soda nozzles soiled. Also, fan on floor at end of cook line has dust build up. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado on top of reach in cooler on cook line in use with stickers still on them.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. On cook line, interior of reach in cooler not in use soiled with food debris. Also, stand up reach in coolers across from dry storage soiled with food debris at bottom. Repeat Violation

Basic - Unclean building components, attachments or fixtures. In reach in coolers by manager desk and across from dry storage fan covers have build up of dust.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On bottom shelf of table next to soda machine in drive through area, wet wiping cloth not stored in sanitizing solution. Manager discarded wiping cloth. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In stand up reach in cooler near office area, raw beef in pan over top of cooked chicken. Manager switched them around. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu 46F, reach in cooler drawer manager stated he pulling tofu from reach in cooler by office and put on line about 2 hours prior. Drawer opened during lunch. beef 44F on cart on the cook line, manager stated it had been out about 15 mins. He returned to drawer. chicken 64F. Per manager chicken had been out about an hour, he immediately reheated all chicken till it reached 165F. Corrective Action Taken

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In reach in cooler 2 large containers of cut cabbage temping cut cabbage (44F-46F - Cooling). Container lids sealed tightly, prepped 1/31, 2/2. Manager stated no temperatures were taken after prepping.

High Priority - Toxic substance/chemical improperly stored. Chemical sterno stored on shelf next to single use paper towels and over top of bag- in- box sodas.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In reach in cooler 2 large containers of cut cabbage temping cut cabbage (44F-46F - Cooling). Container lids sealed tightly, prepped 1/31, 2/2. Manager stated no temperatures were taken after prepping.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On dry storage shelf, employee phone and thermal drink container sitting next to single service items.

Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple pans on rack by back door stacked before drying causing wet nesting.

Basic - Garbage on the ground and/or pad around dumpster. In shared dumpster space out side trash/ leaf build up on ground.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in kitchen have slightly build up of food debris. On both soda machine in lobby and at drive through, around drink nozzles have build up of mold-like substance. Mold-like substance in drain tray of soda machine in lobby.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Stand up reach in cooler near office area, fans on ac inside have build up of dust on them. Cooler under grill has buildup inside under drawers.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in kitchen.

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Sitting on ground below rice cooker, home defense. Upon asking, employee stated it's sprayed at door line inside establishment.

Intermediate - Handwash sink used for purposes other than handwashing. Upon arrival, observed employee washing dish in hand wash sink. Inspector coached employee on washing dishes in designated triple sink. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Sitting at spray bottle rack by triple sink, unlabeled spray bottle. Employee unsure what was inside spray bottle. Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling above drive through window acoustic tiles. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have dust build up.

Basic - Equipment or utensils not designed or constructed in a durable manner. One container above triple sink is melted on handle.

Basic - Floor, walls and or ceilings soiled/has accumulation of debris. Wall next to mop sink has build up. Ceiling above single service storage rack in kitchen has dust build up. Wall above drive through window soiled. Floor under flat top stove has grease build up. Build up under in box soda dispenser by back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in 82F standing water. Employee discarded water and added new hot water 157F. Corrected On-Site

Basic - Utensils in poor condition. Knife tip broken at knife rack by triple sink.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop sink not in use not stored to dry. Employee lifted mop sink out of soiled water. Corrected On-Site Repeat Violation

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Triple Sink (Quaternary 0ppm, remade 150ppm). Corrected On-Site

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. Container of cut cabbage stored by grill in kitchen. Cabbage removed from temperature control approximately 30 minutes prior. Cabbage marked. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Spray bottle containing purple chemical cleaner stored on shelf below prep table across from grill next to clean pans. Soap stored with salt packets on shelf across from reach in coolers near drive through. Chemicals moved and stored correctly. 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. No written plan available. Inspector emailed Form 5030-104. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink in kitchen blocked by chair. Chair moved. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple chemical cleaner stored on shelf below prep table across from grill next to clean pans. Bottle labeled. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic style tiles in small area by drive through are not sealed/painted. Area has two reach in coolers and dry food items.

Basic - Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2022.

Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Wall under triple sink in kitchen.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above grill in kitchen. Area under grill in kitchen. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken sitting in triple sink in kitchen. Manager ran water over chicken. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee dumping pan of liquid in hand wash sink next to rice cookers on cook line.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by triple sink. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in container of water at 86F, water dumped out. Ladle in steam well at 88F, ladle removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside around nozzles of both soda machines and sauce dispensers next to drive through window and dining area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of large cooler under grill.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. non continuously cooked chicken (47F-48F - Cooling over 6 hours) in covered, stacked, metal pans in standing reach in cooler in storage area, per date markings chicken was cooked the day prior, per manager and employees no one has done any additional preparation to chicken.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. non continuously cooked chicken (47F-48F - Cooling over 6 hours) in covered, stacked, metal pans in standing reach in cooler in storage area, per date markings chicken was cooked the day prior, per manager and employees no one has done any additional preparation to chicken. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Cut cabbage on cook line, per manager cut cabbage was taken out of cooler less then 1 hour prior.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Manager does not have any time/temperature logs for their non continuously cooked chicken. Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. non continuously cooked chicken (47F-48F - Cooling over 6 hours) in covered, stacked, metal pans in standing reach in cooler in storage area, per date markings chicken was cooked the day prior, per manager and employees no one has done any additional preparation to chicken.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior nozzle of tea urn at drink station in dining area.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station by triple sink.

Intermediate - Spray bottle containing toxic substance not labeled. One chemical spray bottle under prep tab on cook line. One chemical spray bottle on rack in ware washing area. Employee corrected during inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand wash station by cook line only reaching 93F. Water at hand wash station by triple sink only reaching 81F.

High Priority - In-use utensil used for time/temperature controlled for safety foods not stored properly. Rice scoop with rice on scoop stored in empty container next to rice cookers on cook line, manager placed scoops in 135F water. Corrected On-Site

High Priority - Quaternary ammonium sanitizer in sanitation bucket not at proper minimum strength. Both sanitation bucket in kitchen are reading 0ppm, manager remade to 200ppm. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (47F-52F - Cold Holding) in standing reach in cooler by prep area, per manager they are not able to determine how long cabbage has been out of temperature.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (47F-52F - Cold Holding) in standing reach in cooler by prep area, per manager they are not able to determine how long cabbage has been out of temperature.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment has small book that has initial cooking temperatures and final cold holding temperatures but no cooling temperatures

Intermediate - Records/documents for required employee training do not contain all of the required information. Two certifications missing exam date, manager wrote in dates. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles under front counter, employee corrected during inspection. Corrected On-Site

Basic - Ceiling tile missing. Over reach in coolers near drive through window. Repeat Violation

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Both sanitation buckets in kitchen, manager corrected during inspection. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In both sanitation buckets in kitchen, manager corrected during inspection. Corrected On-Site

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. Establishment holding cut cabbage on the cook line without any time markings, employee corrected during inspection. Corrected On-Site

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Establishment not tracking any temperatures of the chicken that they do non continuous of at any process.

Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off bottle in hand wash station on cook line.

Basic - Ceiling tile missing. Over standing reach in coolers in storage area near drive through window.

Basic - Faucet/handle missing at plumbing fixture. Faucet leaking at hand wash station on cook line.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in 68F standing water next to rice cookers, employee corrected during inspection. Corrected On-Site

Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting broccoli in prep area without washing first.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket Quaternary 100ppm on prep table on cook line manager remade to 200ppm. Corrected On-Site