RAMEN CHAMP

Observed potentially hazardous food on a food prep surface that did not meet the cooling parameters (sushi rice made at 11:30am measured at 94F at 1:45pm). [CA] Ensure PHFs are properly cooled from 135F to 70F within 2 hours and from 70F to 41F within 4 hours. [COS] PIC voluntarily discarded the sushi rice.

Observed soiled wiping rags on food prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observe potentially hazardous foods that measured in the temperature danger zone located at the front grab n go area (spam masubi 78). THe PHFs were subject to TPHC but not time marked. [CA] Ensure PHFs that are subject to TPHC (Time Control) are time marked and discarded within 4 hours. [COS] PIC voluntarily discarded the PHFs.

Observed some fruit flies in facility. [CA] Eliminate fruit flies from facility; work with professional pest control.

Observed frozen pork thawing in a bussing bin directly on the ground. [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.

MAJOR: Observed potentially hazardous food that measured in the temperature danger zone located on a food prep surface (bean sprouts 71F). Per PIC, the bean sprouts were put out about 10:45F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may also consider using TPHC (Time as a Public Health control) for monitoring bean sprouts. [COS] PIC voluntarily discarded the bean sprouts. MINOR:

Observed staff to reheat last night's rice in bags on top of rice cooked this morning. Rice measured at 98F. [CA] Any PHF that has been cooked, cooled, and reheated for hot holding shall be reheated to a minimum internal temperature of 165°F for 15 seconds. [COS] PIC reheated rice in microwave.

Chlorine concentration in mechanical warewash machine measured at 0ppm. [CA] Ensure chlorine measures at 50ppm. [COS] PIC replaced empty chlorine container during time of inspection.

Observed potentially hazardous foods that measured in the temperature danger zone located on food prep surface (bean sprouts 49F). [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Facility may consider using time control (TPHC) which would involve filling out the Department's TPHC form, time marking the food for 4 hours and discarding the food at the end of the 4 hour mark. [COS] PIC put bean sprouts in an ice bath and will discard at then end of the 4 hour lunch service.

Observed rice scoop to be stored in standing water. [CA] Time mark the rice scoop.

Observed potentially hazardous food on a food prep surface (chicken 144F). [CA] ENsure chicken is cooked to 165F. If facility would like to partial cook the chicken, they must use TPHC (Time as a Public Health Control) which involves filling out the Department's TPHC form, time marking the food for 4 hours, and discarding the food at the end of the 4 hour mark. [SA] PIC time-marked the chicken and will discard at the end of the 4 hour lunch service.

Floors appeared heavily soiled with grease and food debris (particularly concentrated around grease trap). Observed missing panels and gaps in ceiling. [CA] Thoroughly clean and sanitize floors on a regular basis. Minimize gaps and replace any ceiling panels that need repair.

Lack of 6" hood overhang. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Lack of self-closing device on customer restroom door. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Paper towels next to handwash station were not in a dispenser. Paper towel dispenser installed too far away from handwash station. [CA] Install paper towel dispenser closer to handwash station and stock with paper towels at all times.

Hot water at handwash station measured at 90F. [CA] Provide hot water at a minimum of 100F at handwash station. Adjust water heater if needed.