III - P / Preventing Contamination by Hand
Hand washing facilities are adequate, conveniently located and accessible for employees. Hand washing facilities are properly supplied.

XI / Conformance with Approved Procedures
Observed rice being improperly acidified to render it non-time/temperature controlled for safety food, or without a HACCP plan.
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. >>Update HACCP and follow white rice acidifying procedures.