DUAN CHUN ZHEN NOODLE HOUSE

Lack of thermometers in the refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Observed knife store in crevice between two refrigerators. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

Lack of valid food manager certificate and missing food handler cards for some employees. [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. [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.

Observed accumulation of brown mold like substance on one corner of inside white panel of ice machine. It is not coming in contact with ice at this time. [CA] Clean and sanitize the ice machine.

Observed soup base measuring at 140F in small container with closed lid cooling in middle under counter refrigerator at cookline area. Observed boiled eggs cooling in same refrigerator in closed lid small container measured at 70F. Per PIC, both items were prepared in less than two hours 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. [COS] PHFs were removed from the refrigerator to properly cool with loose lids and then move to walk in cooler.

Observed cooked food ready to go to a customer stored next to hand wash sink at front service area. No contamination observed at this time. [CA] All food shall be separated and protected from possible contamination. Observed boxes of food stored on floor throughout the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Hand wash sink at front service area with under counter two door refrigerator was obstructed with water bottles inside the sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] PIC removed the water bottles to make hand wash sink clear.

Measured raw beef at 55F in middle under counter refrigerator. Ambient temperature of the refrigerator is 60F. Per PIC, the meat was taken out of walk in cooler 1 hour ago. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] PIC moved beef to walk in cooler for cooling. Discontinue storing PHFs in the middle under counter refrigerator until it is able to maintain PHFs at 41F or below.

Observed broken coving tiles and opening under the dish machine area. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Observed accumulation of black grime on tiles under dish machine and three compartment sink. [CA] Walls and/or floors in food preparation area shall be kept clean.

Ambient temperature for middle under counter refrigerator in front of the cookline measured at 60F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.