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10: 3045 Observed lack of hand washing sign in restrooms.
Corrective Actions: Provide a sign or poster at all handwashing sinks used by food employees that reminds food employees to wash their hands.
13: 380 Observed numerous dented cans of pineapple, hoisin sauce, and bamboo.
Corrective Actions: Employee set aside for return.
15: 0470 (A 3-8) Observed raw shell eggs over cabbage in walk in cooler. Observed containers of white powder substances to be uncovered.
Corrective Actions: Store so that raw items cannot contaminate ready to eat foods. Employee moved eggs so they are not over cabbage. Cover containers to prevent contamination.
16: 1790 Observed food debris and build up inside of microwave.
Corrective Actions: Clean cooking/baking equipment at least every 24 hours.
23: 830 Observed no dates on any items throughout establishment. No set date marking system.
Corrective Actions: Ensure that all commercially processed RTE time/temperature control for safety (TCS) foods are date marked once opened. The food must be served, sold or discarded within 7 calendar days. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
35: 790 Observed raw shrimp and chicken thawing in standing water.
Corrective Actions: During inspection, employees began thawing items under running water. Continue this practice during all hours of operation when thawing items.
38: 2910 Observed hanging fly strips over food prep table.
Corrective Actions: Remove hanging fly strips from food prep areas. Discussed keeping back door shut completely to help prevent entry of pests.
45: 2000 (A) (C) Observed boxes of singler service items in front lobby and back storage room stored directly on the ground.
Corrective Actions: Single-service items shall be stored in a clean, dry location that is not exposed to splash, dust, or other contamination and at least 6 inches off the floor on approved shelving units or dunnage racks. In addition, the single-service items shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
45: 1750 Observed facility re-using cardboard box lids that were for raw chicken.
Corrective Actions: Discussed possible contamination with manager. She discarded.
47: 1570 Observed gasket hanging off of walk in cooler door.
Corrective Actions: Repair or replace so that door closes properly.
49: 1800 Observed rust build up on racks in walk in cooler.
Corrective Actions: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
56: 3140 Observed employee jacket stored on dry storage shelf.
Corrective Actions: Provide lockers and personal storage facilities or designated area for employee items to prevent the potential contamination of food, food equipment and utensils, linens, or single-service items.
Discussed increasing lighting throughout kitchen. Possibly changing type of bulb to allow for better lighting. Store sprayer on hook when not in use.
| Description | Temperature | State of Food |
| chicken (Pepsi reach in) | 40 °F | Cold Holding |
| soup | 163 °F | Hot Holding |
| noodles | 154 °F | Cooking |
| chicken | 91 °F | Cooling |
| fried rice | 154 °F | Hot Holding |
| pork (WI) | 41 °F | Cold Holding |
| chicken (prep) | 40 °F | Cold Holding |
| shrimp (WI) | 41 °F | Cold Holding |
| white rice | 158 °F | Hot Holding |
| corn (prep) | 37 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Dish machine | Chemical | 50 | chlorine |
| Description | Temperature |
| Pepsi cooler | 22 °F |
| walk in freezer | 10 °F |