SOHUNAN

Violations on last inspection

1. Properly wash, rinse and sanitize all food contact surfaces. Make a 100 ppm bleach sanitizing solution or a 200 ppm quaternary ammonia solution for the third compartment.
2. Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility.
3. Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestation and thoroughly clean and sanitize a

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