III - P / Preventing Contamination by Hand
Observed food employee washing hands prior to donning single use gloves.

IV - P / Demonstration of Knowledge
The person in charge is Certified in Food Protection

VI / Time/Temperature Controlled Safety Food
Time as a public health control was being used without the proper written procedures.OBSERVED NO WRITTEN PROCEDURE FOR TIME AS A PUBLIC CONTROL
Written procedures shall be maintained in the operation and made available to the licensor if time as a public health control is used before cooking, display, sale or service of time/temperature controlled for safety food to limit the growth of pathogens to prevent foodborne illness.DOCUMENTATION OF TIME AS A PUBLIC CONTROL PROCEDURE IS NEED TO ASSURE THAT THE GROWTH OF PATHOGEN IS LIMITED WITH FOOD PRODUCT
VII / Protection from Contamination
Equipment food-contact surfaces and utensils were not being sanitized.OBSERVED RINSE WATER AT DISHMACHINE TO BE TOO HIGH
Equipment food-contact surfaces and utensils shall be sanitized to limit the growth of pathogens that may cause a foodborne illness.TOPROVIDE PORPER SANITIZATION OF DISHWARE IN DISHMACHINE LOWER THE TEMPERTURE SO THAT WATER IS NOT VAPORIZING BEFORE MAKNIG CONTACT WITH DISHES
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.OBSERVED RICE PH TO 6.0
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.TO RENDER RICE NON-TCS FOLLOW HACCP PLAN RECIPE TO PREVENT PATHOGENIC GROWTH IN RICE