| 3-304.12 / IN-USE UTENSILS, BETWEEN USE STORAGE Core Item Corrected During Inspection In-use utensils improperly stored between use; utensil for rice scoop observed in water.. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F. Action Taken: Scoop washed, rinsed and sanitized.  |
| 3-305.11 / FOOD STORAGE Core Item Corrected During Inspection Two bowls of brown rice observed nesting on top of each other without barrier in between. Store all food items in areas which are clean and dry and not subject to contamination. Action Taken: Rice was discarded. |
| 4-501.11 / GOOD REPAIR, PROPER ADJUSTMENT, AND OPERATION Core Item Glass two door reachin cooler at 50 degrees. Food placed in cooler approximately 1 hour before inspection. Not yet in the danger zone for more than 30 minutes; (ranging from 43 - 48 degrees). Relocate food to walkin cooler maintaining 41 degrees and lower. Maintain equipment in good repair.Do not use reachin cooler until repaired and maintaining 41 degrees or lower. Correct By: 08-Aug-2018 |
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| Proper hair restraints observed. |