T K NOODLE #11

Water from the hand sink in the men's restroom measured 76F. [corrective action] Provide warm water, minimum 100F.

Ambient temperature of the walk-in cooler measured ~ 53F. [corrective action] Adjust/repair the walk-in cooler so that it is able to hold food at 41F or below. Note: - Per manager, technician already called and will arrive later today. Follow-up inspection will take place on Monday, 08/03 - PHF items moved to undercounter cooler. Meat that was thawing moved back to walk-in freezer.

Eggs, milk, and flour cake in the walk-in cooler measured 51F to 52F. [corrective action] Ensure potentially hazardous foods are held at 41F or below. [suitable alternative] Food was moved to the undercounter cooler near the cook line.

Observed several whole chickens thawing in standing water at the 3-compartment sink. [corrective action] Chicken must be thawed in the refrigerator, under cold running water, in the microwave, or as part of the cooking process. [correction] Chicken was placed in a tub and placed under cold running water. Note: 3-compartment sink has indirect connection to floor sink.

Observed whole raw chicken stored directly on top of case inside the walk-in refrigerator. [CA] All food shall be separated and protected from possible contamination. Store food in food grade containers and/or bags. Cases of meat balls and shrimp stored directly on the floor inside the walk-in freezer. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Observed employee using bare hands to handle ready-to-eat food items. [CA] Gloves shall be worn to minimize bare hand and arm contact with nonprepackaged food that is in a ready-to-eat form. Observed kitchen employee swinging hands to air dry hands after washing hands. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Employee's personal belongings observed stored above ares of food preparation. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed numerous large pots of soup; beef stew, pork stock, cooling is large pots. Pot of cooked ground pork observed cooling inside the walk-in refrigerator kept covered. [CA] Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F and below within 2 hours and from 70°F to 41°F and below within an additional 4 hours. Separating the food into thinner or smaller portions. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling.

Observed accumulation of grime on refrigerator door handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Five-year Food Safety Certified (FSC) manager certificate is expired. [CA] 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. Numerous employees' three-year food handler cards were expired. [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.