Facility:
STIR FRY EXPRESS
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Violations for last two inspections (if any), click on each violation for a
description on how that violation impacts public health:
Inspection Date: 1/30/2025
Total Score:95
Critical Violations
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| The hand washing sink in the front service area noted with a clogged drain and with paper in the bottom so employees do not use it. This hand sink must be repaired and be usable within 10 days to correct the critical violation. |
| 3 points: HANDWASHING LAVATORIES AND SUPPLIES |
| Soap was noted not provided at the hand washing lavatory in the back kitchen. Soap must be placed at this hand sink within 10 days to correct the violation. |
Non-Critical Violations
Inspection Date: 10/17/2024
Total Score:86
Critical Violations
| 5 points: FOOD DISPLAY SERVICE AND TRANSPORT TEMP |
| Pans of grilled chicken noted not being held at 140 degrees fahrenheit or above. Too many pans prepared and they could not all fit in the steamer. Pans of chicken were recently prepared and were allowed to be moved to the reach-in cooler to properly cool and will be re-heated to 165?F to serve to correct the critical violation. Tub of fried rice also noted sitting at room temperature on the counter. Rice was still over 140?F and was allowed to be moved to warmer to correct the violation. |
| 4 points: SANITIZATION OF EQUIP. AND UTENSILS |
| Inadequate sanitizing was noted in the three compartment sink. The automatic sanitizer dispenser is not being used because it's malfunctioning and bleach is being hand measured and added to sink basin. Upon inspection the sink did not have the correct concentration of chlorine sanitizer. This critical violation was corrected by adding more bleach. |
| 4 points: PERSON IN CHARGE |
| The Manager during the course of the inspection did not possess a Certified Manager's Certificate and no certificate was available on-site. Proof of certification must be given within 10 days to correct the violation. |
Non-Critical Violations
| 1 points: IN-USE UTENSILS |
| A bowl/container was noted being used a scoop for the dry rice. A scoop with a handle must be used and if stored in the rice must be stored with the handle not contacting the food product. |