RICE BOX EXPRESS

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut zucchini in the walk in cooler. Owner removed the shrimp. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 4 ceiling tiles and 2 ceiling vents in the cook line area soiled.

Basic - Equipment in poor repair. Can opener holder rusted.

Basic - Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled.

High Priority - Raw animal food stored over or with unwashed produce. Raw shrimp stored over unwashed cucumbers in the walk-in cooler. Owner removed the cucumbers. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauces in the reach in cooler on the cook line. Employee placed the beef below the sauces. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a three compartment sink. The employee properly washed their hands Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water. Owner removed the scoop to be sanitized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all the preparation tables in the kitchen soiled.

Basic - Uncovered food stored near sink exposed to splash. Uncovered rice noodles stored next to the hand washing sink on the cook line. Employee removed the noodles. Corrected On-Site

Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then handled clean utensils without washing their hands. Employee removed the utensils to be sanitized and washed their hands. Corrective Action Taken

High Priority - Employee dried hands on their apron after washing. Employee rewashed their hands. 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 stored over raw shell eggs in the walk-in cooler. Manager removed the chicken. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink right of the cook line. Manager placed paper towels at the hand washing sink. Corrected On-Site

Basic - Food stored on floor. Cases of broccoli and bags of rice stored on the floor in the kitchen. Manager placed the items on a shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all food containers in the the kitchen soiled.

Basic - Unclean building components, attachments or fixtures. Interior of the exhaust hood on the cook line soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs stored at room temperature on the cook line. Employee stated the eggs had been at room temperature for 30 minutes. Employee placed the eggs in the reach in cooler. 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked on 5/30 stored in the walk-in cooler with no date mark. Owner placed a date mark on the pork. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Corrected On-Site Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on a preparation table on the cook line. Employee removed the phone. Corrected On-Site

Basic - Equipment in poor repair. Can opener and holder rusted.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave on the cook line soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All dry storage shelves in the kitchen soiled. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean utensils without washing hands. Instructed employee and manager on proper hand washing protocol.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked on 9/12 with no date mark. Owner placed a date mark on the pork. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. All ceiling vents in the kitchen soiled.

Basic - Floor soiled/has accumulation of debris. Under all equipment on the cook line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in the rice container setting in the rice. Owner removed the scoop. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the smoker oven soiled.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all preparation tables soiled and rusted. All dry storage shelves in the kitchen soiled. Exterior of all food containers in the kitchen soiled.

Basic - Walk-in cooler with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above raw pork in the stand up reach in freezer next to the cook line. Manager placed the chicken below the pork. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit of the kitchen.

Basic - Floor soiled/has accumulation of debris. Floors under all equipment on the cook line soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all preparation tables in the kitchen soiled. All dry storage shelves in the kitchen soiled.

Basic - Stored food not covered. Several containers of food stored in the walk-in cooler uncovered. Manager covered all the food. Corrected On-Site

Basic - Unclean building components, attachments or fixtures. Exhaust hood on the cook line soiled. Fan covers in the walk-in cooler soiled. Repeat Violation

Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind the dry storage rack in the back of the kitchen soiled with a black mold like substance.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in the stand up reach in cooler next to the cook line. Owner placed the raw chicken below the beef. Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelves in the kitchen. Owner removed the cardboard. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents solid in several places in the kitchen. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee.

Basic - Food stored on floor. Containers of soy sauce stored on the floor in the kitchen. Owner removed the containers. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Owner removed the utensils. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves under all preparation tables in the kitchen soiled.

Basic - Outer openings not protected with self-closing doors. Back exit of the kitchen.

Basic - Unclean building components, attachments or fixtures. Hoods on the cook line soiled.

Basic - Walk-in cooler shelves with rust that has pitted the surface. As a repeat violation the importance of following proper protocol with this violation was reinforced with the employee. Repeat Violation