KAHOO RAMEN

Designated handwash sink located by the prep area was partially obstructed with food stored over the basin of the sink. [CA] All handwash sinks shall be kept unobstructed and easily accessible to allow employees to easily wash their hands when required. [COS] Employee relocated the food to the prep table.

Sliced pork hold on top of the food prep unit insert was measured at 56F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the pork into the reach-in of the prep unit.

Improper manual warewashing procedures observed. Employee was observed washing utensils and immediately dip and rinse in sanitizer- skipping the rinse step.[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried.

1) Chlorine sanitizer in the prepared three compartment sink was measured at 0 ppm. 2) After concentration of chlorine sanitizer was corrected, observed employee sanitizing utensils for less than 3 seconds. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer concentration was corrected at adding more bleach and measured at 100 ppm. Employee resanitized utensils for 30 seconds.

Wiping towels observed used, reused , and stored on the prep surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hot water at the three compartment sink is measured at a maximum of 115F. [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.

Employee observed handling raw shrimp, then rinsed off their gloves at the prep sink and attempted to return to the cook line to handle food. [CA] Employees shall properly wash hands with warm water, soap, and single-use paper towels as required and prior to putting on gloves. Disposable gloves shall also be removed prior to washing hands. [COS] Employee was stopped and asked to remove gloves and properly wash hands.

Potentially hazardous foods measured at improper holding temperatures. Raw shell eggs that are overstacked in the prep unit is measured at 50F. Bean sprouts in food prep sink is measured at 60F. Cooked pork and boiled eggs by the prep line is measured at 48-52F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The overstacked eggs were relocated into the upright reach-in cooler. Ice and water is added into the container of bean sprouts. Majority of cook pork is relocated into the reach-in cooler with the remaining pork and boiled eggs being subject to time as a public health control where it would be discarded after the lunch service if not used.

Employee observed washing food contact equipment at the three compartment sink where he washed, rinsed, and dried with a towel. The equipment was not sanitized. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Employee sanitized the equipment at the three compartment sink.

1) Inside the upright reach-in cooler, pack of raw shrimp is stored above ready-to-eat foods. [CA] Store raw food items separate or below ready-to-eat foods. 2) Open container of bean sprouts is stored in the prep sink located across from the cook line - employees observed washing hands, and rinsing equipment using the prep sink. [CA] Food shall be stored in a location and manner where it is protected from contamination.