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1: 0060 (1) (2) (3a, d-p) 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.
3: 0080 (A) (C)
Kitchen manager could not locate proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food. Manager must document staff training.
Corrective Actions:
Kitchen manager could not locate proper documentation of an employee health policy showing kitchen staff are properly trained to report symptoms of illnesses transmittable through food. Manager must document staff training.
- Management must be aware and inform all employees of their responsibility in reporting symptoms or diagnosis of diseases transmissible through food. Manager was provided a copy of employee health reporting agreement to discuss with staff, sign document and maintain this record of training. Correct by providing proof of employee health policy signed by employees.
8: 160 There is no handwash lavatory in the KITCHEN, preventing routine handwashing by food workers.
Corrective Actions: There must be a working handwash station in the kitchen.
10: 3020 There is no soap at the hand sink to wash hands. There must be soap available at hand sink for proper hand washing at all times.
Corrective Actions: Employee placed soap at hand sink to allow for proper hand washing.
10: 3030 There are no paper towels at the hand sink to dry hands. There must be paper towels available at hand sink for proper hand drying at all times.
Corrective Actions: Employee placed paper towels at hand sink to dry hands.
10: 2310 The handsink for washing hands is blocked by items preventing it’s use to wash hands.
Corrective Actions: Employee moved items blocking handsink as well as relocate items in handsink preventing use.
15: 0470 (A 3-8)
Observed raw chicken stored over ready to eat food in cooler. Prevent potential cross contamination by not storing raw animal foods over ready to eat foods.
Corrective Actions: Store raw animal foods in a manner that prevents cross contamination. Employee relocated food to protect from cross contamination.
22: 0820 (A2) Observed bean sprouts, cooked noodle and tofu cold holding at improper temperature (F). Time/temperature control for safety (TCS) foods must be held at 41F or below to prevent growth of harmful bacteria.
Corrective Actions: - Time/temperature control for safety (TCS) foods must be held at 41F or below. Employee placed food in cooler holding below 41F to maintain proper temperatures to inhibit growth of harmful bacteria.
38: 3270 (3) Facility does not have pest control to control pests in harborage conditions.
Corrective Actions: Provide documentation of pest control.
51: 2350 (ii) The handsink is not working.
Corrective Actions: Repair handsink.
Follow-up required.
Post QR code for inspection in public view.
| Description | Temperature | State of Food |
| chicken | 39 °F | Cold Holding |
| shrimp | 39 °F | Cold Holding |
| noodles | 46 °F | Cold Holding |
| rice | 139 °F | Hot Holding |
| bean sprouts | 48 °F | Cold Holding |
| eggs | 68 °F | Cold Holding |