CLASSIC GUILIN RICE NOODLES

Cooked pork measured 49F while in maintained in a bag on top of the prep inserts in the prep cooler across from the cook-line. Per staff, it had been taken out of the walk-in cooler approximately 1.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Ensure that potentially hazardous foods are not held above the load limit. [COS] Pork relocated to the lower portion of the prep cooler.

Case of raw shell eggs and case of lettuce stored directly on the floor in the walk-in cooler. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Sink with sprayer nozzle attachment is capable of outputting water at a maximum of 101F. *Note: Three compartment sink and prep sink are capable of outputting hot water at greater than 120F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Accumulation of old food and debris on the floor in the back, dry storage area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of vermin.

Back door maintained open. [CA] Keep door closed where possible to prevent the entrance of vermin.

1. Accumulation of food on the bottom and sides of various prep tables and equipment at the cook-line. 2. Grime and debris buildup on various refrigerator door handles throughout the facility. [CA] Maintain clean to prevent the attraction of vermin.

Facility could not provide chlorine test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. Several heavily rusted knives observed maintained on a knife rack. [CA] Equipment shall be maintained in good, sanitary condition. 2. Cardboard used to line various shelving units throughout the kitchen. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Accumulation of grease on the ventilation hood filters above the cook-line. [CA] Clean regularly to allow for adequate ventilation of heat/grease, and to prevent the attraction of vermin.

Employee observed eating lunch in the kitchen area. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees may drink from containers with tight fitting lids, and straws or small openings.

Heavy accumulation of food and debris on the floor of the dry storage area. [CA] Walls, floors, and ceilings shall be maintained clean to prevent the attraction of vermin.

1. Raw pork knuckle stored above tomatoes and sprouts 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. 2. Various containers of food stored directly on the floor in the walk-in cooler and walk-in freezer. Opened half-case of tomatoes stored on the floor in the back, dry storage area. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

A container of cooked beef, a container of cooked pork, a container of cooked mushrooms, a container of cooked bamboo shoots, and bowls of noodles all maintained out in ambient temperature are on time as a public health control, per the owner and staff. Sticker on the side of a prep table states "discard foods after 4 hours". However, facility is open from 11AM-8PM (greater than a 4 hour period). Facility could not provide written procedures for time as a public health control. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. Ensure that all potentially hazardous foods maintained out in ambient temperature including animal products, cooked vegetables, bean sprouts, sliced tomatoes, and cut melon are subject to time as a public health control. Provide time labeling for animal or vegetable products subject to time as a public health control with start and end times. Noodles may be logged in batches in written logs. [SA] Containers of animal products and cooked vegetables on time as a public health control properly time marked. Noodles logged by batch. TPHC form to be filled out with the owner via email.

Various PHF held in preparation refrigerator and preparation table measured >41F,<135F>4hrs. [CA] PHFs shall be held at 41°F or below or at 135°F or above.[SA] PHF measuring >41F,135<135,<2hrs was voluntarily condemned and destroyed.

Cardboard used to line shelves in facility.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Plastic "to-go" bags are used in direct contact with food to store meats and vegetables. [CA] Equipment and utensils shall be designed and constructed to be durable and retain characteristic qualities under normal use conditions.

Grime and buildup found on walk-in doors and on equipment throughout the facility. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Bits of old meat found on meat slicer.[CA] Meat slicer shall be washed, rinsed and sanitized every 4 hours or less after initial use.

Wet/soiled wiping towels held on food preparation tables. [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 touching mouth with gloved hands and continuing to prepare food. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Clean equipment stored in vicinity of hand wash sink. [CA] All cleaned utensils shall be stored in a clean, dry location where they are not exposed to splash, dust, or other contamination, and at least six inches above the floor.

Rear door propped open at time of inspection. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Opening in kitchen ceiling larger than 1/4'. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.

Bagged food found stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.