MEN BEI RAMEN

Observed numerous gnats in the side warewashing and food storage area. [CA] The premises of a food facility shall be free of vermin and non-disease carrying gnats, insects, weevils, ants, and fruit flies.

Measured the ambient temperature of the 2-door upright cooler at 46F. The display thermometer reads the temperature at 37F. [CA] Refrigeration units shall be capable of maintaining foods at 41F or below. Discontinue the storage of Potentially Hazardous Foods until the unit has been repaired.

Observed working utensils are stored in standing water. [CA] Utensils shall only be stored 1) in food with handles above top of the food, 2) in running water, 3) in water measuring 135F or above, or 4) at room temperature if washed within 4 hours of initial use.

Observed accumulation of black mold-like substance on the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine. Food contact surfaces shall be cleaned and sanitized.

In the 2-door upright cooler, measured tofu, pork, and beansprouts from 45-49F. Per employees, all food was cut and prepared 2 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be held at 41F or below or 135F or above. [SA] Food was relocated to under counter refrigeration to facilitate rapid cooling.

In the 2-door upright cooler, measured two large, deep pots of ramen broth at 55-58F. Per employees, broth was cooked and stored in the 2-door upright cooler since last night. Measured large plates of fried rice at 62F. Per employees, fried rice was cooked less than 3 hours prior to temperature measurement. Both foods were fully covered with plastic wrapping. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135F to 70F within two hours, then 70F to 41F within four hours. Approved cooling methods include 1) placing food in shallow, uncovered pans, 2) separating the food into smaller portions, 3) using rapid cooling equipment, 4) using containers that facilitate heat transfer (ex. stainless steel), 5) adding ice as an ingredient, 6) using ice paddles, 7) inserting appropriately designed containers in an ice bath and stirring frequently, or 8) in accordance with a HACCP plan. Cooling foods shall have adequate space for cold air to circulate, be loosely covered or uncovered, and stirred frequently as needed. [COS] Broth was voluntarily condemned and discarded during inspection (see VC&D form). The fried rice was reheated for immediate service.

Observed the only handwash sink in the kitchen area is slow draining. The sink appears to be partially clogged. [CA] Handwash station shall be fully accessible and adequately draining to facilitate proper handwashing practices.

1) Facility lacks metal probe thermometer to measure internal temperature of foods. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods. 2) Observed the 2-door upright cooler lacks an internal thermometer. [CA] A thermometer (accurate to +/- 2°F) shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

A can of Raid pest repellent was stored near mop sink. [CA]: Raid pest control is for household use only. Commercial establishments are not approved to use household pest control methods. Discontinue storage/use of unapproved pest repellents.

MAJOR: Located at 2 door reach in refrigerator, 2 large bowl containers of fried rice completely covered with saran wrap, measured at 44F and 45F. In the same unit, two large stacks of rice in bowl containers completely covered with saran wrap measured at 45F and 46F. Per Owner, all food items were cooked last night. Ambient temperature of unit measured at 40F. MINOR: Located at 2 door reach in refrigerator, large bowl container of fried rice completed covered by saran wrap measured at 136F, cooked approximately 1 hour prior to measurement per Owner. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). Use shallow metal pans (no more than 2 inches for solid foods and no more than 4 inches for liquids), smaller portions, ice paddles and ice baths to assist with rapid cooling. When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Food items that were cooked last night were voluntarily discarded. Fried rice that was in the middle of cooling was uncovered and transferred to two containers.

An employee's food handler training is observed expired. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

REPEAT VIOLATION: Multiple bags of open food observed at the dry storage areas. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

1. Missing thermometer for use in monitoring internal temperature of potentially hazardous food. [CA]: Provide a thermometer that is accurate, easily readable, and suitable for measuring the internal temperature of food at all food preparation areas. 2. Missing temperature measuring device in 2 door reach in refrigeration unit. [CA]: Provide a thermometer that is located to measure air temperature in the warmest part of the refrigeration unit. If permanently affixed temperature reading device is used, ensure it is properly working and easily viewed

Front entry door propped open. [CA]: Facility shall be fully enclosed at all times to prevent vermin entrance and harborage.