Rice Garden

Inspector notes: Observed the shelving units in the walk-in cooler that have exposed rust on the units. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and debris. Recommended replacing rusted out shelving. Observed excessive organic matter build up on the fan guards in the walk-in cooler. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold

Inspector notes: Observed employee place raw chicken from the prep counter into a container. Employee placed the container in the walk in cooler, changed their gloves, and then proceeded to go handle ready to eat rice without washing their hands. A full 20 second hand wash is required between raw and ready to eat foods. Employee was instructed to wash their hands and dawn new gloved before handling the rice

Inspector notes: On the steam table in the front service counter, observed chow mein at 130*F, fried rice at 125*F, cooked veggies with chicken at 118*F, cooked rice noodles at 123*F, cooked lemon chicken at 125*F, cooked orange chicken at 108*F, cooked broccoli beef at 110*F, cooked mushroom chicken at 115*F, pepper beef at 109*F, BBQ chicken at 115*F, kung pao chicken at 110*F, BBQ pork between 104*F and 125*F, spring rolls at 107*F. Steam table was turned up. All foods were placed in the unit approximately an hour prior. All foods were reheated and verified with inspector's probe thermometer to 165*F or higher

Inspector notes: Observed a bottle of supplements and a bottle of prescription medication stored on the shelf directly above a prep table in use for raw chicken

Inspector notes: This is the 2nd consecutive violation. At time of inspection, no certified food protection manager (CFPM) was present on the premises. A CFPM must be present at all times of operation. Please have a CFPM present for the next inspection

Inspector notes: Observed food debris accumulating on the floors and wall around the cooking equipment. Observed food debris and residues accumulating on the floors and shelving of the walk in cooler. Observed dust accumulating on the ceiling around the air conditioning vents. Please have facility cleaned more frequently. Facility should be cleaned as frequently as necessary to prevent soils, debris, and residues