INAY'S KITCHEN

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Employee removed trash can blocking hand sink in kitchen. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee replaced towels at hand sink in kitchen. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. Employee removed sheet pans and clean pots off of garbage can in kitchen. Rewashed,rinse and sanitize dishes. Corrected On-Site

Basic - Food stored on floor. Employee removed box of oil from floor in hallway. Repeat Violation

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken over pork and fish. Raw beef over raw fish and pork in reach in cooler. Operator Corrected On-Site Warning - From follow-up inspection 2025-11-12: Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 129F hot holding. Less than 4hrs per operator. Operator turned on rice cooker to reheat to 165F. Corrective Action Taken Warning - From follow-up inspection 2025-11-12: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in kitchen blocked by trash can. Operator immediately removed Corrected On-Site Warning - From follow-up inspection 2025-11-12: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In rice. Immediately removed Corrected On-Site Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. -Clean plastic container on floor in kitchen Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Dead roaches on premises. 1 dead roach in water heater closet. Operator immediately discarded Corrected On-Site Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Bucket of rice and soy sauce on floor Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In sugar. Operator immediately removed Corrected On-Site Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior rim of door to white microwave Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. White microwave Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar Warning - From follow-up inspection 2025-11-12: Time Extended

Basic - Open dumpster lid. Operator closed lid. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. By entrance to bathroom. Operator hung mop to dry. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked kale (70F - Cold Holding). Held on counter less than 4 hours. Advised to add to time control. Placed back 8n the cooler to cool. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken and vegetables (95F - Hot Holding); chicken and noodles (95F - Hot Holding); foods held on steam table that was off for less than 4 hours. Advised to use time control if this is how they normally operate. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork bowl and vegetables bowls Repeat Violation

Basic - Floor soiled/has accumulation of debris. Behind and under equipment on cook line.

Basic - Food stored on floor. Rice behind the front counter

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler

Basic - Time/temperature control for safety food thawed in an improper manner. Meats in reach in freezer. Partially frozen. Freezer completely defrosted. Manager states they were waiting for freezer to thaw to remove meats.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. In reach in cooler shrimp and vegetables. Staff dated. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Corrected On-Site - From follow-up inspection 2023-10-13: Time Extended

Intermediate - - From initial inspection : 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. Provided forms and employees signed Corrected On-Site - From follow-up inspection 2023-10-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Oxtails - From follow-up inspection 2023-10-13: Time Extended

Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. verified ownership with operator. Repeat Violation - From follow-up inspection 2023-10-13: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 119F less than 2 hours. Operator turn up rice holder for rapid temperature recovery. Corrective Action Taken

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. Provided operator with form.

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.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Duct tape used to repair nonfood-contact surface. Chest freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut cabbage. Corrected On-Site Repeat Violation

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Sink in kitchen area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Gasket torn on chest freezer.

Basic - Stored food not covered. Pork in freezer.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -two fruit flies in dry storage area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked beans in grey cooler - employee removed chicken Corrected On-Site

Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored over steam table - employee removed drink Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items - cellphone over steam table - employee removed cellphone Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. - employee put on hair net Corrected On-Site