Rice Bowl

• official resultPass
• resultPass
• inspection typeEating & Drinking
• failed findings0
• critical findings0

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Checks marked passed

• ✓Hot Holdingcritical
  Inspector note: Spring rolls prepared less than 1 hour prior on counter 91F. Ensure products are hot held at 140F or above. Discarded by PIC
  code 03-3-501.16*** · critical food-safety factorstatus: Pass
• ✓Cold Holdingcritical
  Inspector note: Multiple products in refrigerator at 56F at temperatures above 41F. Cooked chicken 50F Cooked beef 50F. All foods in unit for less than 2 hours. All foods removed and placed in refrigeration in back prep area.
  code 03-3-501.16(A)*** · critical food-safety factorstatus: Pass
• ✓Separation Segregation Cross Contaminationcritical
  Inspector note: Raw egg mixture stored behind noodles and vegetables in lift top unit. Store raw products in front of and separated from RTE products
  code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Pass
• ✓Adequate Handwashing/Where/When/Howcritical
  Inspector note: Employees unable to properly wash hands- Soap not available at handsink at time of inspection. Corrected by PIC
  code 12-2-301.12-.15*** · critical food-safety factorstatus: Pass
• ✓PIC Performing Dutiescritical
  Inspector note: PIC must properly monitor establishment. Multiple products stored in refrigeration at 56. PIC states products being used for busy lunch period. Products must be maintained in refrigeration at 41F or below. PIC stated poduct in refrigeration for less than 2 hours.
  code M-2-103.11*** · critical food-safety factorstatus: Pass
• ✓Food Contact Surfaces Clean
  Inspector note: Slicer in back prep area with heavy dried on soils. Clean with proper frequency
  code 22-4-601/602.11** · serious findingstatus: Pass
• ✓Food Protection
  Inspector note: Breading used for cooking stored in open container on top of refrigerator in back prep area. Store protected
  code 08-3-305-307.11* · lower-severity findingstatus: Pass
• ✓Food Utensil Storage
  Inspector note: Utensils at front service area stored in stagnant water. Discontinue and store clean and dry in product
  code 10-3-304.12* · lower-severity findingstatus: Pass
• ✓Non-Food Contact Surfaces
  Inspector note: Lift top refrigerator in front service area not properly working and unit is 56F. Make proper repairs to maintain temperature at 41F or below. Do not use until proper repairs are made.Repair service en route at time of inspection Shelving below all prep tables worn and rusted- Repair
  code 15-4-202.16* · lower-severity findingstatus: Pass
• ✓Hand Cleaner Drying Tissue Signage
  Inspector note: No handsoap available at handsink at time of inspection in front service area. Corrected at time of inspection
  code 32-6-301.11-02.11* · lower-severity findingstatus: Pass

What changed since the previous inspection?

Compared with Fail on November 16, 2015: 10 previous findings did not recur.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.