Big Rice Kitchen

What the inspector found

• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed cooked chicken, cooked noodles, cooked beef and pooled raw eggs all with internal temperatures as
• Wiping Cloths; Properly Used and Stored: 3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: Observed numerous wiping cloths stored dry on cutting boards throughout the kitchen. Discussed with person in charge to store wiping cloths in sanitizer buckets with approved sanitizer concentrations when not in use. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer c

As listed in the inspection report.