RINOO scored 70; newer inspection records 93

1. 01

   Handwashing

   Item 2-1B ↗

   Observed an employee begin to put on new single-use gloves without washing hands after handling soiled equpiment. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination…

   Inspector’s full note +

   Code .03(5)(c)

   Observed an employee begin to put on new single-use gloves without washing hands after handling soiled equpiment. // Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The employee washed hands and discarded the contaminated gloves. //

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed several open employee single-use bottles of water stored throughout the prep area (e.g., on dry storage shelving and in reach-in cooler). // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The bottles of water were discarded. //

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed several open employee single-use bottles of water stored throughout the prep area (e.g., on dry storage shelving and in reach-in cooler). // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The bottles of water were discarded. //

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed clear container and rice paddle stored in front handwashing sink. Observed discarded food in the same sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The items were removed, and the sink was cleaned. //

   Inspector’s full note +

   Code .06(2)(o)

   Observed clear container and rice paddle stored in front handwashing sink. Observed discarded food in the same sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: The items were removed, and the sink was cleaned. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Date marking and disposition

   Item 6-2 ↗

   Observed several refrigerated, ready-to-eat foods that were made on Friday and Saturday without any date marking. // Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The foods were labeled. //

   Inspector’s full note +

   Code .04(6)(g)

   Observed several refrigerated, ready-to-eat foods that were made on Friday and Saturday without any date marking. // Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: The foods were labeled. //

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
5. 05

   Toxic substance storage and use

   Item 8-2B ↗

   Observed bottle of rubbing alcohol stored over bottled drink. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The alcohol was relocated. //

   Inspector’s full note +

   Code .07(6)(c)

   Observed bottle of rubbing alcohol stored over bottled drink. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The alcohol was relocated. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
6. 06

   Toxic substance storage and use

   Item 8-2B ↗

   Observe chlorine sanitizer with too of a concentration (about 100 ppm). // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The sanitizer solution was remade. //

   Inspector’s full note +

   Code .07(6)(g)

   Observe chlorine sanitizer with too of a concentration (about 100 ppm). // Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: The sanitizer solution was remade. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
7. 07

   Food labeling and containers

   Item 10D ↗

   Observed several working containers of food without any common food name labeling (e.g., sesame oil, cornstarch, salt, seasoning, etc.). // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The foods were labeled. //

   Inspector’s full note +

   Code .04(4)(d)

   Observed several working containers of food without any common food name labeling (e.g., sesame oil, cornstarch, salt, seasoning, etc.). // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: The foods were labeled. //

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
8. 08

   Single-use article storage and use

   Item 14C ↗

   Observed sirracha bottle being re-use to sore water. Observed single-use lemon pepper seasoning bottle storing MSG. // Single-service and single-use articles may not be reused. (C) Corrective Actions: Please replace the containers. //

   Inspector’s full note +

   Code .05(6)(r)

   Observed sirracha bottle being re-use to sore water. Observed single-use lemon pepper seasoning bottle storing MSG. // Single-service and single-use articles may not be reused. (C) Corrective Actions: Please replace the containers. //

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
9. 09

   Pest control

   Item 18 ↗

   Observed several live roaches of various life stages throughout the entire facility. Roaches were present on dining tables and seating, behind prep cooler in front cooking area, on old boxed items that were to be discarded in storage area, and on invoices from the office, and on floor in dining area. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf)…

   Inspector’s full note +

   Code .07(5)(k)

   Observed several live roaches of various life stages throughout the entire facility. Roaches were present on dining tables and seating, behind prep cooler in front cooking area, on old boxed items that were to be discarded in storage area, and on invoices from the office, and on floor in dining area. // The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; (C) 2. Routinely inspecting the premises for evidence of pests; (C) 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under Rule .07(6)(e),(m),(n); (Pf) and 4. Eliminating harborage conditions.(C) Corrective Actions: Please have pest control come out to treat for roaches. Clean the facility to remove any debris that will attract pests and any dead pests. //

   Official report · Item 18 ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.