IPPUDO #32006

Pork broth observed cooling in prep sink with room temperature water. Broth was measured at 110F and per employee, the broth was cooked an hour 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] Ice was added to the water to help with rapid cooling.

Potentially hazardous foods measured at improper holding temperatures. Boiled eggs and bean sprouts on the counter by the cook line is measured at 74F to 80F. Raw chicken in upright reach-in cooler is measured at 51F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] The boiled eggs were discarded by employee. Per employee, the bean sprouts were prepared within 2 hours and ice was added to the containers to bring the temperature down. Per employee, chicken was recently relocated into the cooler.

Sanitizing rinse for the high temperature dishwasher is measured at 150F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction).

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

Quaternary ammonium measured at 100ppm in sanitizer buckets and at 3 -comp sink.[CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium. Note: No active warewashing during time of inspection.

Four CO2 canisters not fastened by chain to a rigid surface. [CA] All pressurized cylinders shall be securely fastened to a rigid structure.

Handwash sink at front noodle cook-line had no soap in dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Operator refilled dispenser with hand soap.

Measured boiled eggs at 72F on counter at noodle cook-line. [CA] PHFs shall be held at 41°F. [COS] Placed boiled eggs back into drawer cooler.

Cardboard is reused to line dry storage shelves located by the back door. [CA] Discontinue the reuse of card to line shelves and instead use material that is smooth, durable, nonabsorbent, and easily cleanable.

One adult cockroach is observed caught glue trap located by the back door of the facility. [CA] Food facility shall be kept free of vermin and vermin debris. [COS] Employee discarded the glue trap. Did not observe any other evidence of cockroach infestation.

Quat sanitizer in sanitizer buckets were measured at 0 ppm. Sanitizer buckets were refilled at the three compartment sink where the dispenser was not pulling any sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Potentially hazardous foods sitting on the food prep table was measured at improper cold holding temperatures. Boiled egg and fish cake measured at 65F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. [COS] Employee relocated the items into the reach-in cooler. Minor violation: Potentially hazardous food measured at improper cold holding temperatures. In the reach-in cooler by where noodles are cooked - pork and tofu is measured at 45F. In the upright reach-in cooler - raw chicken measured at 44F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F.