HANDSOME RICE

Violations (8)

• Critical After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• Not Critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Not Critical Current letter grade or Grade Pending card not posted
• Critical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Not Critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Not Critical Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
• Not Critical Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
• Critical Evidence of mice or live mice in establishment's food or non-food areas.