YU NOODLE

In the back prep/storage area, observed two boxes of duck blood stored. Per operator, duck blood is currently used for service. [CA] Ensure all food is obtained from an approved source. All imported prepackaged food items shall bear proper labeling in English with nutrition information, ingredient information, and source. Discontinue receipt and use of any food items from unapproved sources. [SA] Two boxes of duck blood impounded under ID# FL012826-1 and FL012826-2 and stored on top of a freezer chest in the back prep/storage area. Discussed with operator to leave boxes in place until source may be verified or removed/released by the proper authorities.

Measured pork at 80-110F cooling in two different covered metal containers. Per PIC, it was cooked less than 3 hrs ago. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Observed cooking equipment and fryer outside the ventilation hood. [CA] There shall be a minimum of 6 inches overhang of ventilation hood over cooking equipment. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Accumulation of grease on ventilation hood filters. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Lack of chlorine and quaternary ammonium test strips. [CA] Provide test strips.

Observed soiled card board used as shelf liner near counter top fryer. [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.

Chlorine measured at 0 ppm in sanitizer bucket at front prep area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

*Repeat violation Lack of food handler cards and food manager certificate in the facility. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire. Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed a gap in exit door at the back of the kitchen. [CA] Eliminate gap greater than 1/4" to prevent the entrance and harborage of vermin.