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6: 220 Water bottle containers stored in a manner that may contaminate food, food contact surfaces or utensils.
Corrective Actions: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands, (2) The container, and (3) Exposed food, clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
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.
15: 470 Observed raw shrimp and 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 a bucket of celery and multiple noodle bowls cold holding at improper temperature (61F). 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: 2930 There is a gap between the bottom of the door and the floor.
Corrective Actions: Provide a mesh to cover the gap to prevent insects from coming in.
39: 610 Bag of carrots observed being stored in the walk-in cooler floor.
Corrective Actions: Food shall be protected from contamination by storing the food at least 6 inches off the floor on approved shelving units or dunnage racks. Milk crates, soda crates, or bread racks are not suitable for food storage.
43: 550 Small plastic bowl without a handle used in the rice warmer.
Corrective Actions: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container; 2) In food that is not time/temperature control for safety (TCS) food with their handles above the top of the food within containers or equipment that can be closed; 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours; 4) In running water of sufficient velocity to flush particulates to the drain; 5) In a clean, protected location if the utensils are used only with a food that is not TCS food; or 6) In a container of water if the water is maintained at a temperature of at least 135°F.
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| Description | Temperature | State of Food |
| Walk in cooler: noodles 41, raw shrimp 34, raw pork 41 | Cold Holding | |
| Hot unit: egg drop soup 165, miso soup 140 | Hot Holding | |
| Prep unit: cut celery 42, peas and carrots 42, chicken wings 36, raw pork 43 | Cold Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| 3 compartment sink | Chemical | 199 | Chlorine |