DH NOODLES AND GRILL

At the 2 door insert prep unit, measured sliced beef, woodear mushrooms, and cooked potato cold dish between 52F and 65F. Per operator, potentially hazardous foods stored for about 2.5 hours. Measured ambient air temperature of 2 door insert prep unit at 56F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator moved potentially hazardous foods to nearby refrigeration to facilitate proper holding temperatures.

In the kitchen area, observed cockroach droppings on the upper edge of FRP panels along the warewash area and the water heater storage. At the right side of the cookline, below the prep sink, observed two dead cockroaches on the floor and a single dead cockroach on the edge between the wall and the installed metal cover. In the back storage area, observed old cockroach droppings and old dead cockroaches on the wall. No live activity was observed. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent possible harborage. Contact pest control to provide service for facility. Place monitoring traps in the noted areas to evaluate for activity and provide pest control service in specified areas. Follow-up inspection to occur to verify for corrective action.

Observed cracks and crevices around FRP panels and around installed shelving. [CA] Ensure all cracks, crevices, gaps, and holes are sealed to prevent possible harborage of vermin.

Observed the use of cardboard to line shelving, and plastic wrapping from equipment manufacturing left on refrigeration and cooking equipment. [CA] Ensure all unapproved materials and equipment are removed from the facility. Use only approved, smooth, durable, and easily cleanable materials and equipment.

Observed cutting boards stored on a dirty shelf below a prep table. Observed a large mixing paddle stored next to the water heater and in contact with the water heater shelf. [CA] Ensure equipment is stored in a manner that prevents contamination. Store equipment on clean shelving to prevent possible contamination of food and food contact surfaces. [SA] Operator moved cutting boards and large mixing paddle to the warewash area for warewashing. Discontinued unapproved storage methods.

In the kitchen area, observed a lack of paper towels at one of the handwash stations, and a non-functioning paper towel dispenser at the other handwash station. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispensers with paper towels.

In the kitchen area, observed a large soup mixing paddle, and a strainer stored hanging around the water heater. On the prep tables, and prep units, observed knives stored between tables. [CA] Ensure utensils and equipment are stored in a location that prevents possible contamination.

In the men's and women's restrooms, observed toilet tissue stored outside of the dispenser. [CA] Ensure toilet tissue is only provided inside of a dispenser to prevent contamination.

In the kitchen area, measured a container of lamb skewers stored on shelving at 62F, a container of sliced beef stored at 49F, and a container of raw shelled eggs stored at 75F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth.

In the walk-in refrigerator, measured a large container of pork soup at 60F. Per operator, pork soup was prepared 3 hours prior and placed into the walk-in refrigerator to cool. [CA] Potentially hazardous foods shall be RAPIDLY cooled from 135F to 70F within 2 hours, and then from 70F to 41F within 4 hours. Cooling shall be facilitated by one or more of the following methods: using ice paddles; by adding ice; using an ice bath; separating food into smaller containers; using shallow containers; and/or using rapid cooling technology. [SA] Operator transferred pork soup into smaller containers and placed in the 2 door reach in freezer to cool.

In the kitchen area, at the area directly outside of the hood, observed an unapproved gas grill for skewers installed. [CA] Ensure only approved equipment is used within the facility. Remove the unapproved gas grill.

Employee food handler cards are unavailable for review. [CA] Ensure all employees that handle food obtain valid food handler cards.

By the water heater, on a monitoring trap, observed two live cockroaches . In the same area, observed multiple dead cockroaches. [CA] Ensure facility is kept free of cockroach activity. Clean and sanitize all areas with activity. Seal all cracks and crevices to prevent further harborage. Contact pest control to provide service for facility.

In the kitchen area, observed gaps, cracks, and crevices around the brackets used to mount the water heater. In the back storage room for dry food items, past the walk-in refrigerator, observed sauce splatter on the walls. At the wall directly next to the mop sink, observed missing cove base tiles and water receding into the gaps. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal all cracks and crevices to prevent harborage of vermin. Install cove base floor tiles where required to prevent water and food debris from accumulating.