RICO CHINO ASIAN CUISINE 2 Inspection – September 6, 2024

High Priority 1

#9High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in walk-in cooler

Intermediate 1

#10Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time plan for fried chicken and rice. Emailed operator time plan **Corrective Action Taken**

Corrective Action Taken

Basic 8

#1Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen

#2Basic12B-02-4

Basic – Employee eating in a food preparation or other restricted area. Observed employee drinking at cooks line Observed employee eating at prep area where he had stopped prepping to eat

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee shoes and bag stored on bottom shelf of prep table in kitchen area

#4Basic08B-25-4

Basic – Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce.

#5Basic33-23-4

Basic – Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle to the right of exit door

#6Basic10-20-4

Basic – In-use tongs stored on equipment door handle between uses. In use tong stored on cart by wok station **Corrected On-Site**

Corrected On-Site

#7Basic08B-12-5

Basic – Stored food not covered. Plantains in bucket on bottom shelf of prep table at cooks line has no lid

#8Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Flour in white container not labeled by prep area

Florida Food Watch