NOODLEPANDA RESTAURANT

Stock pot burners observed not fully under the exhaust hood. [Corrective Action] There shall be at least 6 inches exhaust hood overhang above cooking equipments.

Observed standing water on the floor at the left side of the 3 compartment sink. [Corrective Action] Ensure there are no standing water.

Lack of soap and paper towels at the handwash sink at the cookline. Fully stocked soap and paper towels at nearby handwash station available. [Corrective Action] Ensure handwash soap and paper towels are always available at handwash sinks.

Fruit flies observed throughout service area, kitchen and warewash area. [Corrective Action] Eliminate fruit flies using safe methods.

Fruit flies observed at the service area, cookline, and warewash area. [Corrective Action] Eliminate fruit flies using safe methods.

1. Observed the dual stock pot burner outside of the exhaust hood area. [Corrective Action] All cooking equipments shall be used under the exhaust hood with at least 6 inches overhang. 2. Lack of cover on the lighting in the kitchen. [Corrective Action] Provide a cover for the lighting.

Grease accumulation on the sides of the deep fryers. [Corrective Action] Thoroughly clean and maintain clean.

1. Old food grime on the walls in the kitchen. Heavy grease accumulation on the floors under the cooking equipments. Grime accumulation on the floor in the walk-in freezer. [Corrective Action] Thoroughly clean and maintain clean. 2. Excessive grime accumulation in all the floor sinks. [Corrective Action] Thoroughly clean and maintain clean.

At the time of inspection, observed chemical bottles stored inside the handwash sink nearby the 3-compartment sink and warewashing station. Another nearby handwash sink was fully stocked and accessible. [CA] Handwash sink shall be accessible and unobstructed at all times.

1. Next to the cook line, measured two containers of cooked chicken at 90F. Per PIC, chicken was cooked approximately 3 hours prior to temperature measurement. 2. In the warmer, measured fried rice at 110F. Per PIC, fried rice was cooked approximately 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods (PHFs) shall be kept at 41F or below or 135F or above. [SA] 1. PIC voluntarily discarded the chicken within 4 hours of cooking. Discussed TPHC. 2. PIC reheated the fried rice to 165F for hot holding.

Observed excessive accumulation of grease and food debris on the walls and floors, especially by the cook line and warewashing stations. [CA] Walls and floors in food preparation areas shall be kept clean to prevent pest harborage.

Observed open bulk bags of dried foods and spices (corn starch, cayenne powder, etc.) in the storage area. [CA] After opening, open bulk foods shall be stored in approved containers with tight fitting lids.

Observed multiple soiled wiping cloths stored on food preparation counters. [CA] Wiping cloths shall be stored in an approved sanitizing concentration when not in use.

Observed pot of soup broth stored directly under the handwash sink. [CA] Food shall not be stored nearby the handwash sink. All food shall be separated and protected from possible contamination.

Observed two deep containers of soup actively cooking on stove top that is not sufficiently covered by the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Observed two food warmers and domestic induction cookers in use on the food preparation counters without a ventilation hood. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. The use of new equipment must be pre-approved by this department.