MARUFUKU RAMEN

Inside the upright reach-in cooler, observed raw eggs stored above cooked foods. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination.

Per employee, the egg noodles are subject to time as a public health control using the facility's operating hours. Written procedures for use of time are not available. [CA] When potentially hazardous foods are subject to time rather than temperature, written procedures shall be available to outline how the food is time-marked or tracked to be discarded if not used within a 4 hour period. TPHC handout and procedures provided and discussed wtih manager

Potentially hazardous foods measured at improper holding temperatures. Eggs in hot holding unit measured at 127F; karaage in warmer measured at 128F; bean sprouts on prep table measured at 55F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F; when hot holding shall be held at or above 135F. [COS] The egg was reheated prior to putting back on hot holding; ice and water was added to the container of bean sprouts; karaage was prepared within the hour and was used up.

Bowls are used as scoops and stored inside bulk food containers. [CA] Use approved utensils with a handle for use with bulk foods to prevent cross-contamination

Lacking thermal test strips or thermometer to measure sanitizing rinse for the high temperature dishwasher. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

Employees observed putting on single-use gloves to handle food but did not properly wash hands prior wearing the gloves. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.

Spray bottles in the kitchen by the prep tables and cook line are not labeled. [CA] Spray bottles used in a food facility shall be labeled to identify it's contents.

Potentially hazardous foods measured at improper cold holding temperatures. Container of kikurage mushrooms and container of bean sprouts by the cook line were measured at 50 - 54F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee added water and ice into the containers to properly cold hold the food.