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28: 3340 Observed dish soap, and disinfecting spray stored on the ground near single service articles. Items were relocated.
Corrective Actions: Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. The chemical spray bottle was relocated under the three compartment sink to prevent contaminatio.
35: 790 Observed a large container of chicken (32-38'F) thawing in standing water in the 3 compartment sink. EHS explained proper thawing methods. Chicken was placed in the walk-in cooler to properly thaw.
Corrective Actions: Thaw time/temperature control for safety foods by one of the following methods: 1. Under refrigeration that maintains food temperature at 41 F or less, 2. Completely submerged under running water that is a) at a temperature of 70 F or below; b) with sufficient water velocity to agitate and float off loose particles in an overflow; c) for a period of time that does not allow thawed portions of ready-to-eat to exceed 41 F; d) for a period of time that does not allow portions of raw animal foods requiring cooking to exceed 41 F for more than four hours, or 3. As part of the cooking process.
40: 240 Observed three food employees in the kitchen, two of the employees were preparing food without proper hair restraints. Employees wore hats during the inspection.
Corrective Actions: Food employees shall wear hair restraints such as hats, visors, hair nets or beard nets to effectively keep their hair from contacting exposed food, clean equipment, utensils, linens, and unwrapped single-service items. This section does not apply to food employees such as counter staff who ONLY serve beverages and wrapped or packaged foods, hostesses, and wait staff.
47: 0960 (1) Observed fried wontons stored directly in a non-food grade cardboard box. The person in charge discarded the wontons.
Corrective Actions: Food must be stored in a container that is constructed of food-grade materials to prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
49: 1800 The nonfood contact surfaces of the interior of the cooling units and fryers were noted with an accumulation of grime and debris.
Corrective Actions: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
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| Description | Temperature | State of Food |
| Raw Chicken- WIC | 40 °F | Cold Holding |
| Cooked noodles- WIC | 41 °F | Cold Holding |
| White rice | 158 °F | Hot Holding |
| Brown rice | 154 °F | Hot Holding |
| Cooked shrimp | 159 °F | Cooking |
| Raw shrimp- prep unit | 40 °F | Cold Holding |
| Egg soup | 168 °F | Hot Holding |
| Machine Name | Sanitization Method | Thermo Label | PPM | Sanitizer Name | Sanitizer Type | Temperature |
| Sanitizer Bucket (EHS) | Chemical | 50 | Bleach | 73 °F |