OMAI INTERNATIONAL SNACKS

Numerous cans of insecticide spray observed stored in the facility next to food items. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used. Store chemicals separate and away from the storage and preparation of food or food contact surfaces and linens.

Observed chest freezer with approximately 20+ individually bags of Vietnamese yogurt and banana ice cream. Observed prepackaged snacks offered for sale: - 14 boxes of Vietnamese sponge cake (banh bong lan). - 21 boxes of crispy rice with dried shredded pork floss and various types of seasoning. - 8 boxes of Vietnamese sugar cookies - 4 boxes of crispy waffer cookies (banh kep). Employee was unusure where products are from and stated that the manager brings them in. Invoices were unavailable for review. [CA] Food must be from an approved source or properly documented. [COS] Items were removed from sales floor and impounded.

Rodent droppings observed on floor by the personal refrigerator behind the cash register. No signs of contaminated food or gnawed through food items. [CA] Clean and sanitize area of old droppings.

Observed approximately 50+ rolls of sticky rice with mung bean, banana, or pork, and approximately 10 cone shaped sticky rice with vegetables maintained out in ambient temperature. Cone shaped sticky rice did not have any labels. Rolls were labeled with facility name, address, and ingredients. Facility lacks any type of cooking equipment. PIC was unable to provide any invoices nor state where items were made. [CA] Food must be from an approved source or properly documented. [COS] All items were removed from sales floor.

Cockroach droppings observed on wall in-between the wall mounted shelves and storage racks in the back of the facility. No live activity was observed. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Numerous prepackaged snacks lack labels or contained complete labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.