YUM NOODLES

Potentially hazardous foods measured at improper holding temperatures. Cooked pork on cook top is measured at 108F. Egg noodles on prep table is measured at 63F. Rice noodles on prep table is measured at 58F. Per employee, items were taken out when facility opened at 11AM. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding held at or above 135F. [COS] Items will be discarded if not served by the end of operating hours at 2 PM.

Container of cooked pork observed cooling in the upright reach-in cooler while fully wrapped in plastic. [CA] Potentially hazardous foods that are cooling shall be kept uncovered or loosely covered to allow for rapid cooling.

Gaskets on upright reach-in cooler are in disrepair. [CA] Replace gaskets on refrigeration unit and maintain in good repair.

Multiple spray bottles in the kitchen are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Wiping towels at the prep line is observed used, reused, and stored on prep surface. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee observed washing their hands at the three compartment sink without using soap. [CA] Employees shall properly wash their hands at the designated handwash sink using warm water, soap, and single-use paper towels.

Potentially hazardous foods measured at improper cold holding temperatures. - Pickled pork in improperly prepared ice bath is measured at 41F - 71F. The ice was only in contact with the bottom of the food containers. - Fried egg on food prep unit insert is measured at 70F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added more ice and water to increase it's contact area with food containers. The fried egg was prepared an hour ago and will be discarded if not used by the end of the meal service.

Inside reach-in cooler located behind the front counter, raw shell eggs are stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods.

Raw beef observed thawing in room temperature on the shelf located in the back of the kitchen. [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.

The three compartment sink for manual warewashing was observed improperly prepared and used to rinse, wash, then sanitize. [CA] Manual warewashing shall be properly completed following the steps to first wash, rinse, sanitize, and air dry.

Beef that is hot holding on the cook top is measured at 125F. [CA] Potentially hazardous foods when hot holding shall be held at or above 135F. [COS] Employee reheated the beef until it measured 165F.