[?] A summary of the violations found during the inspection are listed below.

3717-1-03.4(I)(1) / Time as a public health control - written procedures
No written procedures for time as a public health control for the brown rice. PIC stated they are doing the acidifying rice process for brown rice. Brown rice is not able to be acidified and shall be on a 4 hour time hold or held cold below 41 degrees F or hot above 135 degrees F.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed 6-door cold holding equipment in disrepair. TCS foods shall not be stored in the units until they are repaired and holding below 41 degrees F.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed ice build-up in the freezer. Discontinue storing product under leaking condensation lines until repaired.

3717-1-04.4(A)(2) / Equipment components kept intact, tight, and adjusted
Observed walk-in refrigeration unit holding product above 41 degrees F. PIC stated the door does not always shut and the mechanism above the door is not functioning properly. PIC ensured door was completely shit and will monitor the tcs products (just prepped and thawing food) and will move products to a different cold holding unit if needed.

3717-1-06.4(B) / Cleaning - frequency and restrictions.
Floors under and behind the cook line and along the perimeter of the kitchen not maintained clean. Observed blue liquid\stain under the steamer equipment.

Inspection Information

Facility Type: Commercial FSO < 25000 sq. ft.

[?] Inspection Type: Standard/Critical Control Point

Inspection Date: 04-May-2022

Comments
Equipment and utensils that are no longer used in the facility shall be removed or discarded. The violations documented shall be corrected and will be checked during next standard inspection.
Comments related to the Critical Control Point Inspection (Item 35) are listed below. Note: Positive observations are indicated by the element number and the letter P. I - P - Employee Health: The operation had an employee health policy on file. IV - P - Demonstration of Knowledge: The person in charge is Certified in Food Protection. III - P - Preventing Contamination by Hands: Observed food employee washing hands when required. VI - P - TCS Food: Observed hot foods being held at 135°F or above; cold foods being held at 41°F or below. III - P - Preventing Contamination by Hands: Food employees were not contacting exposed ready-to-eat foods with bare hands.