FUDTRIP THE FILIPINO KITCHEN

Intermediate - Handwash sink used for purposes other than handwashing. Lid container stored in hand wash sink. Moved by manager. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at grill station with food debris build up

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Manager put on gloves after charging money/cash and scooped rice, explained to him and he washed hands Corrected On-Site

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. 110f veggies, chicken, on steamer, employee turned it up, got to 165f Corrected On-Site

High Priority - Live, small flying insects found. One by triple sink

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 Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Container in it, employee removed it Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Not turning on

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cashier, explained to him Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Preparing food

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On veggies, employee moved tongs up Corrected On-Site

Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Door and window open, no screens

Basic - No copy of latest inspection report available. Couldn't find it

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep cooler, explained to operator

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, explained to him

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.

Intermediate - Handwash sink not accessible for employee use at all times. Tray on it, employee moved it Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cashier

Intermediate - Spray bottle containing toxic substance not labeled. Chlorine water per employee

Basic - Food stored on floor. Oil jug

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On cooked cabbage, employee moved it up Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Placed one Corrected On-Site

Basic - Single-service articles improperly stored. Paper towels in bag on floor, employee placed them on shelf Corrected On-Site