RAMEN 101

Chlorine sanitizer in the warewash machine measured 0ppm during active warewashing. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Operator provided chlorine sanitizer at the 3 composition sink (100ppm). Employees were instructed to manually sanitize utensils for 30 seconds until warewash machine is repaired. Work order was placed during inspection.

Observed bowls being used as scoops in multiple bulk food containers. [CA] Provide scoops with handles. Store scoop handles in such a way that the handle does not come in direct contact with food to prevent contamination.

Leak observed on drain pipe of back room hand wash sink. [CA] Repair plumbing fixture and maintain in clean and good repair.

In the prep cooler insert, spam measured 40-47F. Container was overfilled and double stacked in the unit. Per operator, spam was placed in prep cooler less than 2 hours prior. [CA] Potentially hazardous foods shall be held cold at 41°F or below. Prep cooler inserts shall not be filled past the load line. Discontinue double stacking containers to maintain proper air flow in unit. [SA] Spam container was relocated to bottom portion of 2 door prep cooler.

Dust build up noted within the fan guards of the walk in. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Chicken on top of the flat grill was measured at 128*F at the time of inspection. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Per PIC, they would like to use TPHC for the chicken on the flat grill. TPHC forms were provided and must be approved by this department.

Sanitizer (chlorine) within the dish washer was measured at 0PPM at the time of inspection. No active ware-washing. [CA] Maintain chlorine in mechanical ware-wash machine at 50 PPM. [SA] Facility has a 3-Compartment sink that could be used in the mean time to (wash, rinse, sanitize).