| I Person in charge did not ensure that employees are informed of their responsibility to report information about their health. The person in charge shall ensure that food and conditional employees are informed of their responsibility to report information about their health as it relates to diseases that are transmissible through food.  |
| II - P Food employee working with exposed foods, clean equipment, utensils, linens or unwrapped single-service or single use articles was not experiencing discharge from eyes, nose, or mouth. |
| III Corrected During Inspection Observed no supply of hand cleaning liquid, powder or bar soap at the handwashing sink(s). Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. |
| III Corrected During Inspection Observed no towels or hand drying device at the handwashing sink(s). Each handwashing sink or group of adjacent handwashing sinks shall provide hand drying device. |
| VI Ready-to-eat raw, marinated or partially cooked fish was not properly frozen for parasite destruction. No letter of guarentee present Ready to eat, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be frozen as required to destroy pathogens to prevent foodborne illness. |
| VI Refrigerated, ready-to-eat, time/temperature controlled for safety foods held refrigerated for more than 24 hours were not properly date marked. Refrigerated, ready-to-eat, time/temperature controlled for safety food held refrigerated for more than 24 hours shall be clearly marked at the time of preparation or the time the original container is opened to indicate the date or day to be consumed, sold, or discarded as required. |
| VI - P Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. |
| VII Equipment food-contact surfaces or utensils are dirty. Equipment food-contact surfaces and utensils shall be clean to sight and touch to prevent contamination. |
| VII Equipment food-contact surfaces and utensils were not being sanitized. Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness. |
| VIII The consumer is not properly advised of the risk of consuming raw or undercooked animal foods. Menu items are not asterisked to identify which foods apply Except for whole-muscle intact beef steaks, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form, or as a raw ingredient in another ready-to-eat food, the license holder shall inform consumers of the significantly increased risk of consuming such food by way of a disclosure and reminder. |
| X Corrected During Inspection Observed toxic materials improperly identified, stored and used. Toxic substances shall be properly identified, stored, and used. |
| XI Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan. PIC was unable to provide HAACP plan at the time of inspection An operation that acidifies white rice for the purpose of rendering it a non-time/temperature controlled for safety food shall have a HACCP plan that is properly followed. |