BAMBOO FIRE CAFE

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

Intermediate - Handwash sink not accessible for employee use at all times...bottles , boxes stored in hand washing at front line . Operator removed all those things . Corrected On-Site

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....Ox tail, beef , chicken in reach in freezer . Employee date marked. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...cabbage cooked yesterday noon time at reach in cooler . Employee date marked . Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust...underneath handwashing sink, shelf underneath steam table .

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2026-04-23: Not provided

Intermediate - Handwash sink not accessible for employee use at all times...stored chair front of the handwashing sink at bar . Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing...stored rice in handwashing sink . Employee removed. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Employee closed

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening...shredded cheese was opened Sunday (5 days ago ) in reach in cooler .

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.....cooked chicken, cooked pork, cooked goat , black beans in reach in freezer.

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.... cooked chicken, cooked pork in reach in cooler .

Basic - Food storage container/container lid cracked or broken...cooked wrapped with torn foil paper .

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....hot holding meatballs 69F in hot holding table being held less than two hours , employee reheated meatballs at 167F Corrected On-Site

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged...raw lamb with cheese stick, raw sea food above cheese stick in reach in freezer. Operator discarded cheese stick . Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature... raw chicken with raw lamb , raw lamb with raw sea food in same container for thawing at triple sink . Operator properly separated. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times....blocked by chair at front line . Operator removed. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance...operator closed. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner....chicken, fish .

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

Basic - Buildup of food debris/soil residue on equipment door handles. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe at wall by hood and hood vents

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef curry prepared on Sunday not date marked. Operator date makred Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at 3 door stainless Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 12-1-21. Operator renewed at time of inspection Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door glass at bar: ; tofu (47°F - Cold Holding). Unit has an ambient temperature of 43°F and unit cools from the top. Operator states tofu has been in unit for 3 days. Out of temperature for an unknown amount of time.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1 door glass at bar: ; tofu (47°F - Cold Holding). Unit has an ambient temperature of 43°F and unit cools from the top. Operator states tofu has been in unit for 3 days. Out of temperature for an unknown amount of time. Operator turned down temperature in unit retook temperature at 39°F. See Stop Sale Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice prepared in a previous day not date marked. Pasteurized egg whites opened on a previous day not date marked Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed at 3 door stainless in kitchen

Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Observed at 1 door white in kitchen

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at all walls in kitchen area