BBQ RICE scored 73; newer inspection records 85

1. 01

   Handwashing

   Item 2-1B ↗

   Observed employee crack egg with bare hands and then proceeded to handle a single use container and place rice in it without washing hands. 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…

   Inspector’s full note +

   Code .03(5)(c)

   Observed employee crack egg with bare hands and then proceeded to handle a single use container and place rice in it without washing hands. 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: PIC (person in charge) washed hands and discarded container and rice.

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

   Employee health reporting

   Item 2-2A ↗

   There were two employees working that did not have a verifiable way to demonstrate that they are aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct by 7/24/2026.

   Inspector’s full note +

   Code .03(2)(o)

   There were two employees working that did not have a verifiable way to demonstrate that they are aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Could not correct on-site. Please correct by 7/24/2026.

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

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &2Observed an open can of soda on prep surface and two opened plastic water bottles on another prep surface. 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: PIC discarded employee drinks and cleaned prep surface.

   Inspector’s full note +

   Code .03(5)(k)1

   &2Observed an open can of soda on prep surface and two opened plastic water bottles on another prep surface. 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: PIC discarded employee drinks and cleaned prep surface.

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

   Handwashing

   Item 2-2D ↗

   Observed PIC attempt to wash hands at three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC was directed to hand sink to wash hands and hands were washed there.

   Inspector’s full note +

   Code .03(5)(d)

   Observed PIC attempt to wash hands at three compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: PIC was directed to hand sink to wash hands and hands were washed there.

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

   Cold holding

   Item 6-1A ↗

   Observed five TCS (time/temperature control for safety) sauces that were being held above 41F. According to package, sauces must be held under refrigeration. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Sauces were discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Observed five TCS (time/temperature control for safety) sauces that were being held above 41F. According to package, sauces must be held under refrigeration. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Sauces were discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
6. 06

   Date marking and disposition

   Item 6-2 ↗

   Observed ten containers of kimchi that were opened from container on 7/9/2026 and were not marked with the date. 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: PIC labeled items with date opened.

   Inspector’s full note +

   Code .04(6)(g)

   Observed ten containers of kimchi that were opened from container on 7/9/2026 and were not marked with the date. 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: PIC labeled items with date opened.

   Official report · Item 6-2 ↗
   No correction or repeat marker recorded.
7. 07

   Utensil storage

   Item 14A ↗

   Observed two separate containers of utensils holding below 135F. See temp log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food 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 at a frequency; 4. in running water of sufficient velocity to…

   Inspector’s full note +

   Code .04(4)(k)

   Observed two separate containers of utensils holding below 135F. See temp log. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food 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 at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: PIC had utensils and containers cleaned.

   Official report · Item 14A ↗
   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.