LANZHOU HAND-PULLED NOODLES

In the back prep area, on the counter-top, measured raw shelled eggs at 75F. Per operator, raw shelled eggs stored on the counter for 1.5 hours. In the kitchen area, on the counter-top, measured sliced beef at 52F. Per operator, sliced beef stored on the counter-top for 1.5 hours. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above. [SA] Operator moved raw shelled eggs to cookline for immediate preparation and moved sliced beef to 3 door prep unit to facilitate proper holding temperatures.

Observed employee improperly washing hands using spray cleaner/sanitizer on gloved hands. Employee was instructed to wash hands at the handwash station and proceeded to soap hands at the handwash station and attempt to move to the 3 compartment sink to wash hands. Employee was instructed to move back to the handwash station to wash hands. Employee did not use paper towels after washing hands and was instructed to use paper towels after washing hands. [CA] Ensure employees are adequately trained and have understanding of proper handwash procedure. Employees shall wash hands when moving between tasks that may have contaminated hands. Gloved contaminated hands shall be de-gloved and hands properly washed using warm water, hand soap and paper towels at the handwash station. [SA] Operator instructed on proper handwash procedures. Discussed proper handwash procedures and employee training with management.

Measured ambient air temperature of 2 door prep unit at 50F. [CA] Ensure 2 door prep unit is properly repaired prior to use for storage of potentially hazardous foods. When equipment has been repaired, contact district inspector to provide evidence of repairs and proper function.

In the kitchen area, in the 2 door prep unit, measured sliced beef at 48F. Per operator, sliced beef stored for about 2 hours. Measured ambient air temperature of 2 door prep unit at 46F. In the back prep area, stored below a prep table, measured raw shelled eggs at 75F. Per operator, raw shelled eggs stored for 2 hours and 45 minutes. In the same area, in a large pot on the floor, measured raw beef at 65F. Per operator, raw beef stored in pot to thaw for 2 hours and 45 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. [SA] Operator moved sliced beef to nearby refrigeration to facilitate proper holding temperatures. Raw shelled eggs and raw beef were moved to the cookline for immediate prep. In the back prep area, in the walk-in refrigerator, measured potentially hazardous foods including cooked ground beef, cooked ground pork, cooked beef, cooked pork, cooked pork intestine, cooked chicken, raw shelled eggs, bean sprouts, and bean noodles between 48F and 65F. Measured ambient air temperature of walk-in refrigerator between 49F and 52F. Per operator, potentially hazardous foods stored from the previous day. [CA] Ensure potentially hazardous foods are maintained cold at 41F or below to prevent bacterial growth. [SA] Cooked ground beef, cooked ground pork, cooked beef, cooked pork, cooked pork intestine, cooked chicken, raw shelled eggs, bean sprouts, and bean noodles were VC&D due to time and temperature abuse.

At the ice machine, observed debris and mold-like growth on the side panels. [CA] Ensure interior panels of ice machine are frequently cleaned and sanitized to prevent possible contamination of food (ice).

In the kitchen area, on the counter-top, measured cooked pork at 98F and cooked beef at 90F. Per operator, cooked pork and cooked beef were prepared about 2 hours prior. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: in an ice bath; in shallow containers; by adding ice; separating food into smaller portions; using ice paddles; and/or using rapid cooling technology. [SA] Operator reheated cooked pork on the stove-top and placed in a container at the steam table. Operator placed container of cooked beef on ice to facilitate cooling.

In the back prep area, observed paper towels stored on the counter-top. [CA] Ensure paper towels at handwash stations are provided from a dispenser.

Observed raw pork above and next to cooked beef. [CA] Ensure raw meats are stored below cooked food. Raw meats shall be stored in the following order from the bottom: raw chicken; raw shelled eggs; raw beef; raw pork; raw seafood.

Observed refrigeration door handles accumulated with grease. [CA] Ensure refrigeration door handles are frequently cleaned and sanitized to prevent possible cross contamination.

In the kitchen area, observed standing water. In the back prep area, observed gaps around shelving on walls. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin.

In the back prep area, on a pot on the floor, observed raw beef thawing in 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 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F 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.

In the back prep area, at the walk-in refrigerator, measured ambient air temperature between 49F and 52F. In the kitchen area, at the prep unit, measured ambient air temperature at 46F. [CA] Ensure refrigeration is fully functioning and able to maintain potentially hazardous foods at 41F and below. Provide repairs to walk-in refrigerator and prep unit and receive approval from district inspector prior to use.

In the back prep area, at the back storage racks, observed bottled chemicals stored amongst food preparation equipment and utensils. [CA] Ensure chemicals are stored separately from utensils, equipment, and food. Chemicals shall be stored in a manner that prevents possible contamination.