DH NOODLES AND GRILL

Employee handled raw beef and raw lamb, then proceeded to handle vegetables. Dishwashing employee handled dirty dishes, then immediately handled clean dishes that had just been ran through the mechanical dishwasher. [CA] Employees must change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees changed gloves and properly washed hands. Affected vegetables immediately cooked to greater than 145F. Contaminated dishes re-ran through the mechanical dishwasher.

Containers of various foods stored on the floor throughout the entirety of the kitchen and walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Rack of frozen beef, and frozen lamb observed to be thawing in a plastic container maintained on the floor to the left of the kitchen entrance. [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.

*REPEAT VIOLATION* Chlorine sanitizer in the mechanical dishwasher measured in the range of 10 ppm to 25 ppm during the first three cycles, and then measured 50 ppm in subsequent cycles after. Dishwasher observed to be actively in-use prior to initial measurement. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

*REPEAT VIOLATION* Dead German cockroach observed in a sticky trap located adjacent to the electrical wiring outside of the walk-in cooler. Several dead cockroaches observed on the walls and floors around the cook-line. *No other evidence of cockroaches observed* Pest control reports provided for review. Facility is serviced on a weekly basis. [CA] Clean and sanitize area of dead cockroaches or old droppings.

Knives stored in the crack between the counter and the wall. Various clean equipment stored on the floor. [CA] Equipment contacting food shall be stored in a clean and sanitary location.

*REPEAT VIOLATION* Unapproved induction stove for cooking scallion pancakes observed. [CA] Equipment shall be NSF approved. Cooking equipment that generates steam/grease shall be utilized under the ventilation hood. Remove unused equipment from the facility to prevent the harborage of vermin. Accumulation of grease and grime on faucet handles of the only handwash sink in the kitchen. Accumulation of grease and meat residue on refrigerator handles within the kitchen. [CA] Maintain equipment clean to prevent the attraction of vermin.

*REPEAT VIOLATION* Bone-in beef measured 59F-62F while maintained out of temperature control in a plastic tub on a counter across from the cook-line. Per the manager, item had been taken out of the walk-in cooler 5 minutes prior. Manager revised statement and stated that the beef had been taken out of the walk-in cooler 30 minutes prior. Egg in soy sauce, tomato-egg stir fry, and beef measured in the range of 94F-103F while maintained in the steam table directly across from the main entrance of the kitchen. Per the manager, items had been placed into the steam table less than 2 hours prior, and they do not turn the setting of the steam table up until peak lunch hour so that food is kept hot. Steam table setting observed to be set to low. Cooked potatoes measured 55F while maintained in a bowl on top of prep inserts in the right-side prep cooler across from the cook-line. Per the manager, item had been placed there less than 1 hour prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Do not store potentially hazardous foods on top of prep inserts, as refrigeration may be unable to maintain their temperature when far away from the unit's cooling element. [COS] Bone-in beef relocated to the walk-in cooler. Manager turned up setting in the steam table. PHF's in the steam table to be served or discarded by 2:00 PM (4 hours elapsed). Cooked potatoes relocated to the lower portion of the prep cooler.

Front burner of the two-burner stove observed to not be adequately covered by ventilation hood at the cook-line. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment.

Receipt observed to be placed directly on top of and in direct contact with a customer's order of food. Grease stains observed soaked into the receipt. [CA] Receipts shall not be stored in direct contact with food. Food shall be stored in a sanitary location away from potential contaminants. [COS] Receipt removed.

Facility lacks chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Accumulation of food/grease/debris buildup on walls/floors throughout the cook-line. [CA] Maintain clean to prevent the attraction of vermin.

Various raw animal products (raw beef, pork, raw shell eggs) stored above cooked and/or ready-to-eat foods (vegetables, noodles, etc.) in the walk-in cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

To the left of the cookline, on a monitoring trap next to the electrical panel box, observed live cockroach activity. No other live activity noted in the facility. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize any areas with activity. Contact pest control to provide service as necessary. Seal all cracks and crevices to prevent further harborage.

At the warewash machine, measured chloirine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer is maintained at 50 PPM at the warewash machine.

In the kitchen area, observed the use of unapproved induction stoves for cooking scallion pancakes. In the same areas, observed the storage of an unapproved chinese pancake machine, and a large non-functioning mixer. [CA] Ensure equipment used within the facility is approved. Cooking shall only occur underneath the hood. Remove any unused equipment from the facility to prevent possible harborage of vermin.

In the kitchen area, by the cookline, observed cracked/broken electrical plates and accumulation of food on the walls in the area. On wall mounted shelving, observed cracks and crevices between edges of shelving. At the cookline, observed standing water underneath the wok station. [CA] Ensure facility floors are frequently cleaned and maintained to prevent possible harborage of vermin. Seal all cracks and crevices to prevent possible harborage of vermin.

At the front counter and kitchen handwash stations, observed the use of a roll of non-perforated paper towels at the paper towel dispensers. [CA] At all handwash stations, ensure non-perforated paper towels are provided from a dispenser that can tear away the towel without touching the roll.

In the kitchen area, at the counter-top steam table, measured cooked beef at 118F, tomato egg stir-fry at 120F, and soy sauce eggs at 130F. By the frying station, observed cooked eggplant and raw shelled eggs stored at 82F. Per operator, cooked beef, tomato egg stir-fry, and soy sauce eggs was prepared 30 minutes prior, and cooked eggplant and raw shelled eggs stored for 4 hours. [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 reheated cooked beef, tomato egg stir-fry, and soy sauce eggs to 165F and placed in the counter-top steam table with additional boiled water. Operator discarded cooked eggplant and raw shelled eggs.

In the 2 door prep unit, measured container of cooked bean sprouts at 55F. Per operator, cooked bean sprouts prepared about 4 hours prior. [CA] Ensure potentially hazardous foods are RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by adding ice or using an ice bath. [SA] Operator added ice to the container of cooked bean sprouts.

In the dry storage area, observed open bags of Szechauan peppercorn and rice stored. [CA] Ensure any open bags of dry food are placed in a food grade container or transferred to a food grade container and covered with a fitted lid.