RICE BISTRO LLC

High Priority - Container used under drain line near 3 compartment sink eliminating required air gap. -employee removed container /dumped and cleaned blockage preventing drainage Corrected On-Site

High Priority - Nonfood-grade surface used for food - direct contact with food. -paper bag used for contact with cooked food, provided information to operator about food grade materials available from suppliers -plastic shopping bag used for direct contact with cut leafy greens -employee removed and placed into containers/food grade packaging Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pork 45F inside plastic container stacked up well above recommended fill level inside pan contained reach in cooler, manager discarded -bean sprouts 47F inside top section of reach in cooler on cool line, product overloaded above fill line.

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. -cream cheese, stored in back cooler. Advised to date mark from when cream cheese was originally opened and product used and removed within 7 days of opening/preparation

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. -manager stated was bleach for floors

Basic - Duct tape used to repair nonfood-contact surface. -surface of plastic wrap container

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Equipment in poor repair. -some chipped/rusted/worm wire racks in storage areas -wood serving tray in disrepair

Basic - Outer openings not protected with self-closing doors. -back fire door self closer is broken

Basic - Single-service articles not stored inverted or protected from contamination. -some plastic containers across from woks are not inverted, top of pass through

Basic - Working containers of food removed from original container not identified by common name. -white seasonings at cook line

High Priority - Toxic substance/chemical improperly stored. -tube of silicone stored on top of rice container. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -employee filling pots with water.

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave door handle has accumulation of food debris.

Basic - Equipment in poor repair. -interior of microwave heavily rusted/corroded.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -wire cart at cookline soiled with grease and food debris.

Basic - Outer openings not protected with self-closing doors. -self closer disconnected on back exterior door.

Basic - Stored food not covered. -open bags of rice in dry storage area.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -bowl/strainer collecting wastewater from drain pipe next to 3 compartment sink not allowing for 1 inch air gap.

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 wiped down countertop prior to moving sheet pan of cooked chicken.

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. -employee adjusted fully cooked chicken on sheet pan with bare hands

High Priority - Non-food grade paper/paper towel used as liner for food container. -paper towels used touching shallots

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 63F, sitting out at station across from woo at room temperature exposure without time marking. Manager moved to walk in cooler, stated out for 2 hours 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 broth 92F, sitting out next to woks exposed to room temperature for 1 hour per employee, advised to use time as public health control if temperatures are not maintained. Reheated to 165F Corrected On-Site

Intermediate - Employee washed hands in 3 compartment sink/a sink other than an approved handwash sink. Employee washed hands with no soap. Employee rubbed hands together for less than 10-15 seconds while washing hands.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shrimp inside back area inside of refrigerator

Basic - Bowl or other container with no handle used to dispense food. -soup bowls used to dispense corn starch

Basic - Clean plates not separated from soiled plates and utensils at station above rice warmers.

Basic - Clean plates not stored inverted or in a protected manner.

Basic - Equipment in poor repair. -interior surface of microwave next to dish machine -aluminum can warped/bent for opened hoisin sauce. Manager placed into lexan

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -grease dripping from ansul lines above cooking equiment

Portable fire extinguisher gauge in red zone. For reporting purposes only. -type K extinguisher on wall inside kitchen across from ice machine

High Priority - Raw beef stored over bottles/jugs inside cooler Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -obstructed by stand holding tray Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -soup container without handle resting inside corn starch

Basic - Cloth used as a food-contact surface. -paper towel touching sprouts Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on shelf above chest freezer,

Basic - Equipment in poor repair. -interior surface of microwave next to dish machine

Basic - Garbage on the ground and/or pad around dumpster.

Basic - Wet mop not stored in a manner to allow the mop to dry. -mop left outside hanging on pipe Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -stainless steel double door reach-in cooler next to triple sink: raw shell eggs stored above cooked chicken, operator reorganized Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in front counter area used to rinse server tray -handwash sink at entrance to cookline being used to store pots, employee removed Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. -handwash sink in front counter area, operator installed soap Corrected On-Site - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -stainless steel double door reach-in cooler next to triple sink, operator relocated thermometer closer to door Corrected On-Site - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout the kitchen have an accumulation of dust - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Food storage container cracked or broken. -raw shell eggs container in stainless steel double door reach-in cooler next to triple sink - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off oven door handle, employee removed Corrected On-Site Repeat Violation - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of grease and food debris on sides and between cooking equipment - From follow-up inspection 2024-04-29: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -door closer on marked exit door in hallway is disconnected Repeat Violation - From follow-up inspection 2024-04-29: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above TCS soup in 2 door stand up reach-in cooler, operator reorganized reach-in cooler 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. -raw chicken over raw pork in white stand up reach-in freezer, operator reorganized reach-in freezer Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at end of dishline blocked by plastic, operator removed plastic Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to fryers used to store pot, operator removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pan on shelf above triple sink, operator inverted Corrected On-Site

Basic - Covered waste receptacle not provided in right side unisex bathroom.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee coffee cup stored on shelf above prep table, operator relocated Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. -tongs on oven door handle, operator relocated Corrected On-Site Repeat Violation

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink next to fryer, operator installed waste receptacle Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -hood filters above cookline have an accumulation of grease and food debris Repeat Violation

Basic - Outer openings not protected with self-closing doors. -door closer on marked exit door in hallway is disconnected

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. -wet wiping cloth stored in handwash sink at entrance to kitchen, operator relocated to sanitizer bucket Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -multiple foods stored inside lower portions of reach-in coolers and reach-in freezers.

Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by tray stand, operator removed Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. -bowl in salt container, operator removed Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on rice container, operator removed Corrected On-Site

Basic - Equipment in poor repair. -gasket torn on double door stainless steel reach-in cooler next to triple sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with rice, operator removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave lightly soiled -fan cover in double door reach-in cooler in storage area soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of handwash sink at entrance to kitchen, operator removed Corrected On-Site Repeat Violation

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwave soiled -hood filters soiled Repeat Violation Warning - From follow-up inspection 2023-03-31: Time Extended

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -dumplings in plastic bag inside left reach in cooler Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw beef in "Superior" reach in cooler in storage room, operator reorganized reach in cooler Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. -yellow solution spray bottle hanging on handwash sink next in dishwashing area, operator relocated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. -inside of reach in coolers on cookline soiled -inside of microwave oven soiled

Intermediate - Handwash sink used for purposes other than handwashing. -soiled utensil stored in handwash sink next to fryers -soiled mug and utensil stored handwash sink in bar area Corrected On-Site 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 noodles, per operator prepared on 11/13/2022, lacking date marking

Intermediate - Spray bottle containing toxic substance not labeled. -yellow solution spray bottle hanging on handwash sink next in dishwashing area

Basic - Bowl or other container with no handle used to dispense food. -bowl in flour container -bowl in salt container Operator discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee breath mints on shelf above prep table Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. -jugs of sauce on floor throughout Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs on oven door handle Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, or dirt. -reach in cooler gaskets on cookline soiled -outside of microwave oven soiled

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -chlorine 0ppm, sanitizer container empty, operator installed new container of sanitizer, retested 50ppm Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. -cooked noodles in reach in cooler Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink near dishline being used to store rubber gloves and plastic container Corrected On-Site Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation

Basic - Food stored in a prohibited area. - containers of raw chicken and raw vegetables stored on top of trash cans

Basic - Food stored on floor. -jug of sauce by cookline Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -salt container: handle of scoop in contact with salt -handle of tongs in contact with raw chicken inside reach in cooler Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double door reach in cooler next to triple sink

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood vents soiled with grease

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Employee rinsed spoon with water in triple sink then dried it with a wiping cloth then used the spoon to stir rice in rice cooker. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. -Dumplings in reach in cooler in back area

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw scallops stored over cooked meatballs in reach in freezer

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -Employee rinsed hands after prepping raw meat in triple sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink near entrance of kitchen used as dump sink, soup container present. -handwash sink in back of kitchen used to store gloves and spray bottles

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

Intermediate - Spray bottle containing toxic substance not labeled. -multiple spray bottles unmarked hanging on handwash sink

Basic - Bowl or other container with no handle used to dispense food. -salt container Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler gaskets on cookline -prep table shelves

Basic - Dead roaches on premises. -1 on floor under salt container on dry storage rack Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on ice machine

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Speaker, jacket, keys, and office supplies stored with food on dry storage rack -Employee food stored above reach in cooler

Basic - Food stored on floor. -Duck sauce containers on floor in reach in cooler room

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle of scoop in contact with rice

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on handwash sink Corrected On-Site