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1: 0070 (1-14) & (16)) The person in charge failed to describe the relationship between the prevention of foodborne disease and employees personal hygiene.
Corrective Actions: Ensure that the person in charge correctly demonstrates knowledge of the food operation as it relates to the EHS's questions.
5: 255 This food establishment has not established procedures for cleaning up vomiting or diarrheal events that happen in the facility.
Corrective Actions: Provide a written plan for employees to follow when responding to a vomiting or diarrhea events with discharge of vomitus or fecal matter onto food surfaces that includes the procedures for cleaning and sanitizing affected areas, disposing of the discharge and contaminated food items, and protecting employees while they respond to a vomiting or diarrheal event.
8: 160 Employees observed not washing their hands after eating and getting back to handling the food.
Corrective Actions: Food employees voluntarily cleaned their hands in the handwashing sink in the kitchen.
13: 260 Open container of cut vegetable on food prep table observed with fruitfly on it.
Corrective Actions: PIC voluntarily discarded said food. Ensure food is safe and unadulterated.
15: 0470 (A 3-8) Food not protected in that glue tape with dead flies observed hung over the open container of cut vegetables on food prep table in kitchen.
Corrective Actions: PIC voluntarily removed said glue tape with dead flies and covered the containers of cut vegetables.
22: 0820 (B) Raw shell eggs registered at 68°F on the food prep table in kitchen. Eggs that have not been treated to destroy Salmonella shall be stored in refrigerated equipment that maintains an ambient temperature of 45°F or less.
Corrective Actions: PIC relocated said eggs to the walk in refrigerator in the kitchen.
28: 3350 One can of pesticide for killing ants and roaches that is labelled for residential use only observed under handwashing facility in the kitchen,
Corrective Actions: PIC voluntarily removed said can of pesticide from the facility. Pest control treatment can be provided by a licensed pest control company.
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| Description | Temperature | State of Food |
| egg drop soup | 151 °F | Hot Holding |
| cut tomatoes, cut leafy greens | 41 °F | Cold Holding |
| white rice | 156 °F | Hot Holding |
| raw shell eggs | 68 °F | Cold Holding |
| cooked chicken | 54 °F | Cold Holding |
| chicken wings | 101 °F | Cooling |
| hot and sour soup | 150 °F | Hot Holding |
| raw chicken, raw beef, raw pork, raw shrimp | 41 °F | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| three compartment sink | 50 | chlorine |
| Description | Temperature |
| low | 41 °F |
| low boy refrigerator | 41 °F |
| walk in refrigerator | 41 °F |
| walk in freezer | 10 °F |