ANGRY NOODLE

Handwash sink in the main kitchen area has had the hot/cold knobs and spigot removed, and the plumbing has been disconnected from the bottom of the wash basin. Per the PIC, the new parts for the sink are on the way and should arrive tonight. Handwash sink next to the three compartment sink lacked a functional paper towel dispenser. [CA] Handwash stations shall be available for use and paper towels shall be provided in functional dispensers at all times that the facility is in operation. [SA] PIC replaced batteries for the inoperable paper towel dispenser at the handwash sink next to the three compartment sink. Paper towel dispenser observed to be capable of dispensing paper towels. Prior to the installation of new parts for the handwash sink in the main kitchen area, facility shall utilize the handwash sink next to the three compartment sink. Send proof of correction after handwash sink plumbing re-installation to maverick.chin@deh.sccgov.org

Noodles measured 61F while maintained out of temperature control in a container on top of a prep cooler. Bean sprouts measured 54F while maintained out of temperature control in a container on top of a counter across from the cook-line. [CA] Potentially hazardous foods shall be held at 41F or below or at 135F or above to prevent the growth of bacteria, or else subjected to time as a public health control (4-hour rule). [COS] Noodles and bean sprouts relocated to the walk-in cooler.

A large stock pot of chicken broth kept tightly covered with plastic wrap measured 57F while maintained inside the walk-in cooler. Per staff, it had been cooling since yesterday. Three deep, lid-covered containers of cooked pork measured 49F-55F while maintained inside the walk-in cooler. Per staff, they had been cooked yesterday, then maintained inside the unit overnight. [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] Chicken broth and pork VC&D into the trash. See VC&D report.

Large gap observed in the ventilation hood filters above the main cook-line. Accumulation of grease observed on ventilation hood filters at the side cook-line. [CA] Close gap and maintain ventilation in good repair to allow for adequate ventilation of heat/grease.

Handwash sink in the main kitchen area lacked paper towels. Paper towel dispenser is inoperable. Handwash sink next to the three compartment sink lacked paper towels and was observed to be obstructed with a tray placed directly on top of the basin. Handwash sink in the left-side restroom lacked paper towels. *Note: Handwash sink in the main kitchen lacked hot water. See K21m [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Paper towels restocked. Obstruction removed.

Employee handled dirty dishes, then attempted to handle clean dishes before being stopped. [CA] Employees shall change gloves (if applicable) and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands.

Hot water knob at the hand sink in the main kitchen area is inoperable. Per the PIC, it has been broken. Water measured 67F from the faucet. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Employee observed drinking from open cup directly at the cook-line. Open employee bag of peanuts and bowl of rice observed. [CA] No employee shall eat in the food prep, food contact storage, or food storage areas, use designated area. Employees shall drink from containers with tight fitting lids and small openings (or straws) to prevent contamination.

Raw shell eggs stored directly over spinach in the walk-in cooler. Uncovered container of raw beef stored directly next to spinach. Raw meat observed dripping onto other packaged meats in the three-door upright freezer. No direct contamination observed. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Chlorine sanitizer measured 0 ppm in the upright mechanical dishwasher while actively in-use to wash various dishes. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. [SA] Discontinue the use of mechanical dishwasher to wash dishes until it can be repaired to output chlorine at 50 ppm. In the meantime, facility shall wash, rinse, and sanitize in the three compartment warewashing sink. 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. Bleach was available.

Measured chlorine at 0 ppm in dishwashing machine. No active dishwashing at time of inspection. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.

Several dead cockroaches found: 1) one on floor next to three door cooler, 2) two on floor underneath handwash sink, 3) one on floor to left of warewash machine, 4) two on floor underneath prep sink. [CA] Clean and sanitize area of dead cockroaches.

Holes present on wall above three compartment sink. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

Scoops in bulk containers lack handles. [CA] Use scoops with handles and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Cutting boards heavily scored and appears unclean.[CA] Surfaces of equipment such as cutting blocks and boards that are scratched and scored so that they can no longer be effectively be cleaned and sanitized shall be resurfaced or replaced. Cardboard used to line shelves in ktichen.[CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Employee cleans hands in food preparation sink without soap/paper towels. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required.

Various PHF held at preparation table at cook line measured >41F,<135F [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Employees skips sanitization as the final step in wawrewashing. .[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).

FSC is not available for review at time of inspection. 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. Food handler cards are not available for review at time of inspection. [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.

Grime buildup on equipment, and storage containers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Rear door propped open at time of inspection.[CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Frozen noodles found thawing in a bucket of water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Several wet/used wiping cloths found stored on preparation tables.

Water at 3 compartment sink measured a maximum of 111F. [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.

Single use paper towels are not installed in the approved dispenser (kitchen) [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.