QQ NOODLE

Bag of frozen meat observed thawing in room temperature inside the three compartment sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

1) Knife observed stored with it's blade in crevice located between equipment. [CA] Food contact utensils shall be stored in a location that is clean and would not contaminate equipment. 2) Cardboard is reused to line shelves in storage and at prep tables. The cardboard has visible debris and stains. [CA] Discontinue the reuse of cardboard and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

Potentially hazardous foods measured at improper holding temperatures. - Fried fish stored on top of steam table is measured at 103F. Per employee the fish was prepared within the hour. - Rice noodles stored on top of food prep unit is measured at 53F. Per employee, the noodles were taken out an hour ago. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; if hot holding held at or above 135F. [COS] The rice noodles were relocated into the food prep unit; the fish will be subject to time and discarded if not used by end of lunch service at 2 PM.

Ambient temperature of the food prep unit located across from the cook line is measured at 55F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Pork is observed thawing in standing water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Potentially hazardous foods held in the food prep unit located across from the cook line is measured at improper cold holding temperatures. Raw fish, liquid egg, and milk were measured at 52-54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the food items into the walk-in cooler.

Cardboard is reused to line shelves in the dry storage room and above prep table and sink. [CA] Discontinue the reuse of cardboard and instead of material that is smooth, durable, and nonabsorbent.