RICE HOUSE

High Priority - Dented/rusted cans present. See stop sale. Observed a dented #10 can of baby corn. The operator removed the can for return. Corrected On-Site

High Priority - Employee switched from working with raw food to clean equipment without washing hands. Observed an employee handle a bag of raw chicken then handle a clean knife handle without washing hands Educated the employee on proper handwashing procedures. Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food. Observed a non-food grade to go bag used to store egg rolls and dumplings in the upright stainless steel reach in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked noodle in the reach in cooler on the cook line. The operator properly stored the raw chicken. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed an employee wash hands in the three compartment sink. Educated the employee on proper hand washing procedures. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed an employee refill a water pitcher using the handwashing sink at the server station.

Basic - Bowl or other container with no handle used to dispense food. Observed a metal bowl with no handle used as a scoop for uncooked rice in a back storage area. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed the upright stainless steel reach in freezer door handles soiled with a green mold-like substance. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage on a food preparation table. The employee properly stored the beverage. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a food preparation table in the kitchen. The employee properly stored the phone. Corrected On-Site

Basic - Food stored on floor. Observed boxes of chicken on the floor of the kitchen. The operator stated the chicken had been delivered within the hour. Repeat Violation

Basic - No waste receptacle installed at handwash sinks provided with disposable towels.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler shelves soiled with an accumulation of food debris.

Basic - Outer openings not protected with self-closing doors. Observed the rear exit screen door does not close.

Basic - Single-service articles improperly stored. Observed multiple single-service to go items stored on the floor in the storage room at the entrance to the kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in cold standing water in the three compartment sink. Observed raw chicken thawing at room temperature on a speed rack in the kitchen.

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gaskets in reach in cooler and reach in freezer. Repeat Violation Warning - From follow-up inspection 2025-08-20: Observed torn gaskets on reach in cooler and freezer. ** Time Extended**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on make line soiled with food stains and Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken wings in walk in cooler without date marked on it. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin a pot without handle on it, being used as a scoop. Observed operator voluntarily remove pot. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen in all reach in coolers and freezers, food debris build up on back sides of handles. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed at make table, grooved cutting boards. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at back door.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed throughout kitchen in all reach in coolers and freezers, soiled gaskets. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed on line, Togo containers not inverted properly. Observed operator inverting. Repeat Violation

Basic - Stored food not covered. Observed in reach in stand up freezer, 2 egg rolls sitting on shelf not protected. Observed operator voluntarily dis guard egg rolls. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Observed in reach in freezers, non food grade bags being use to store food. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout kitchen soiled with black like mold substance on them. Repeat Violation

Intermediate - No soap provided at handwash sink. Observed no hand soap at back hand washing sink by back door. Repeat Violation

Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Observed a young girl walking freely through out kitchen during inspection.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic Togo container in bin next to front hand sink in kitchen inside a tub being used as a scoop. Observed cook removing container. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout kitchen on reach in coolers, door handles soiled with food debris build up. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cooks cigarettes on shelf next to food containers and above food prep/ cook line in kitchen. Repeat Violation

Basic - Equipment in poor repair. Observed food debris and mold like substance on reach in cooler gaskets throughout kitchen. Repeat Violation

Basic - Equipment or utensils not designed or constructed in a durable manner. Observed torn gaskets throughout kitchen on reach in cooler doors. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler to the immediate right when walking into kitchen with food debris splashed all over inside of door on left.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on line in kitchen stored with open end up. Observed cook inverting. Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed handles on reach in coolers with debris on inside of handles.

Basic - Equipment in poor repair. Observed gaskets in all reach in coolers with food debris on the gaskets.

Basic - Unpackaged food not protected from environmental sources of contamination during preparation. Observed wontons set up to be made on table in dining room not protected from customers or environmental contamination. Operator just set up to prep. Educated operator on why this process can not be done in diningroom. Operator removed set up of prep items and put in kitchen for prepping. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed the following items on shelf next to hand sink in kitchen. All dented and blown. Observed Operator removing all cans and placing in locked room for return to vendor. Bamboo Shoot Slices #10-8, Tomato Ketchup #10-4, Bamboo Shoots #10-6, AppleSauce #10-5, Baby Corn Cut #10-1, Oyster Sauce #5-6, Hoisin Sauce #5-5, Gold Label Soy Sauce #5-5, Ground Bean Sauce #5-2, Double Black Soy Sauce #5-6.

High Priority - Nonfood-grade bags used in direct contact with food. Observed non food grade bags with food stored in them in stand up reach in freezer across from mop sink. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw Shell on Eggs stored above peeled and cut onions. Observed operator removing said eggs to bottom shelf of walk in cooler Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with black mold like substance through out kitchen. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on premise.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic quart container inside a bag of rice used for scooping in Server Area. Observed operator remove and throw away container into trash can. Corrected On-Site Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed in server station and throughout kitchen, to go containers not stored inverted. Observed operator turning to go containers over to the correct way of storing product. 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. Observed employee removing fly strip then engaging in food cooking with out washing hands.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line worn and soiled with black like substance in grooves. Told operator to replace boards. Repeat Violation

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed fly strip tape hanging over prep table right next to dry storage can good rack. Observed employee removing and discarding it into the trash.

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used to scoop sugar container. Observed operator removing during inspection. 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. Observed employee cell phone, plugged in and active on dry storage shelf next to prep table and to the left of cook line.

Basic - Water draining onto floor surface. Observed leaking pipe at three compartment sink by back door. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed: Working containers of food removed from original container not identified by common name. Observed no labels on MSG and salt at cook line. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee portioning noodles without gloves or hand washing. Told employee to wash his hands and put on gloves. Observed employee doing this at time of inspection. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed dumplings at chest reach in freezer. Operator placed food item in food grade bag. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken not separated from raw pork at chest reach in freezer. Operator segregated the food items. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed brown fried rice (78F - Hot Holding) at 12:45pm in rice pot. Asked when it was put in for holding. Was told 11:00 am. Had Chef put in wok and heat to minimal 165F. Brown fried rice (167F - Hot Holding) at 12:58pm

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. Spoke with operator and emailed information Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on cook line worn and soiled with black like substance in grooves. Told operator to replace boards.

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. Spoke with operator and emailed information Corrective Action Taken

Intermediate - No soap provided at handwash sink. Observed no hand soap at back hand washing sink by back door

Basic - Bowl or other container with no handle used to dispense food. Observed a bowl being used to scoop sugar container. Observed operator removing during inspection. Corrected On-Site

Basic - Faucet/handle missing at plumbing fixture. Observed hand sink handles and faucet pipes in disrepair and broken.

Basic - Water draining onto floor surface. Observed leaking pipe at three compartment sink by back door.

Basic - Working containers of food removed from original container not identified by common name. Observed no labels on MSG, sugar, salt at cook line

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk-in cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed cracked eggs in egg rack. The manager discarded cracked eggs.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sprouts 72F and Cut Leaf Greens 71F on top of reach-in cooler. The operator placed sprouts and cut leafy greens into reach-in cooler. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Email owner Time Public Public Health Control and Assisted owner in filling out paperwork. 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. Observed chicken and pork not date marked.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Screen in door torn/in poor repair - vermin present.

Basic - Single-service articles not stored inverted or protected from contamination in way station.

High Priority - Nonfood-grade bags used in direct contact with food.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fries in reachin freezer. Shrimp not in original sealed commercial packaging

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over pop in reachin cooler, storage corrected Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice reheating 3 hour still 67°F See stop sale. Operator voluntarily discarded product Corrective Action Taken

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone over food in dry storage area Corrected On-Site

Basic - Food storage container/container lid cracked or broken.

Basic - Food stored on floor in walkin cooler

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Single-service articles improperly stored on floor in dining area

Basic - Soiled dry wiping cloth in use.