Rangoon Ruby Burmese Cuisine

Official wording

No rodents, insects, birds, or animals

Inspector’s notes

Observed 1-2 flies in kitchen. [CA] Eliminate flies.

In plain English

The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.

Official wording

Wiping cloths: properly used, stored

Inspector’s notes

Soiled wiping cloths noted on tables. [CA] Store in sanitizer buckets between uses.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

Observed a box of frozen food product inside the 3 compartment sink. [CA] Thaw food in the walk in over night or under running water at 70F or less for no more than 2 hours at the food prep sink.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Warewash facilities: installed/maintained; test strips

Inspector’s notes

Lack of chlorine test strips available to test chemical dishwashers. [CA] Provide test strips and test units daily at 50 ppm chlorine.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Equipment, utensils: Approved, in good repair, adequate capacity

Inspector’s notes

Single door prep unit and under counter single door prep refrigerator are measuring at an ambient temperature of over 50F. [CA] Repair/replace the unit to ensure food is held 41F and below. Maintain ideal range between 35-38F.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

Observed mold like build up inside interior panel of ice machine. [CA] Clean/sanitize the the panel weekly.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Thermometers provided, accurate

Inspector’s notes

Lack of thermometers for all refrigerators (2 units) by the cook line area. Provide thermometers and locate at warmest part of unit. Recommend to ziptie the thermometer to the front rack. Lack of stem probe thermometer to check internal temperature of food. [CA] Provide at least 2 stem probe thermometers.

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

Measured veggie curry, pork curry, beef curry, lamb curry in single door prep unit between 50-55F. Ambient temperature of unit measured at 53F. Measured boiled rice noodles, flat noodles, boiled eggs between 57-58F in under counter single door unit. Ambient temperature of unit measured at 58F. [CA] Maintain potentially hazardous food 41F and below. [COS] Food was discarded in trash. Measured large containers of veggie curry, chicken curry and lamb curry at 70F delivered this morning from commissary kitchen (Dickey' BBQ Pit) 604 5th ave in Redwood City. Employee stated these items are delivered daily in the morning and typically are frozen when received. Per employee and Redwood city chef, food was done cooking at 1030a this morning. [CA] All food received shall be measured with a stem probe thermometer by employee at Palo Alto location and shall be 41F or below or 135F and above. [COS] Portion of food for lunch service was reheated to 165F and placed in warmer and the remaining food was cooled down in ice baths in the walk in cooler.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

Observed heavy dust and food debris on ceiling and vent unit by the food prep units at the cookine area. [CA] Clean the walls and vents.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

Observed ice scoop in standing water inside the hand sink across from freezer where ice cream is stored. [CA] Keep hand sink unobstructed and do not store ice scoop inside the hand sink. REPEAT VIOLATION

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

Lack of valid food safety managers certificate. [CA] At least one person must be food safety certified. Renew immediately.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food storage: food storage containers identified

Inspector’s notes

Observed plastic single use to go containers used as scoops for bulk dry ingredients. [CA] Replace containers with multi-use scoops with handles. Bag of onions stored on floor in walk in. [CA] Store food 6 inches off of floor.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Hot and cold water available

Inspector’s notes

Hot water at 3 comp sink measured at 110F. Maintain 120F and above.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Adequate ventilation/lighting; designated areas, use

Inspector’s notes

One light bulb is out at the ventilation hood unit. [CA] Install a new light bulb.

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Nonfood contact surfaces clean

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food separated and protected

Inspector’s notes

Raw eggs noted above produce in walk in cooler. [CA] Store raw eggs below ready to eat food.

In plain English

An issue that does not fit the common categories. Check the official wording for details.