NOODLE TALK RESTAURANT

Cooked beans were cooling while covered with plastic wrap. [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.

Debris and grime buildup on equipment throughout the kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Unapproved material used as a divider for the 3-comp sink, divider observed to be heavily soiled and worn out. [CA] Surfaces of equipment shall be smooth, easily cleanable, nonabsorbent, durable, and maintained in good repair, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

The following PHFs were held at improper holding temperatures : Cooked beef, ground pork held on the stovetop for more than 4 hours below 135F. Cooked bok choy and tofu were held on the prep table for less than 2h, per PIC. [CA] PHFs must be maintained at 41°F or below or 135°F or above. [COS] PIC voluntarily discarded the ground pork and cooked beef, and relocated the bok choy and tofu to the prep refrigerator for rapid cooling.

Wet wiping cloths stored on counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Measured chlorine at the dishwasher at 10ppm. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM. Mold like buildup inside the ice machine. [CA] Clean and sanitize routinely to prevent contamination. Grease and debris buildup on knives holder. [CA] The food-contact surfaces of cooking equipment shall be kept free of encrusted grease deposits and other soil accumulations.

Heavy buildup of grease on wall above the food prep sink. Food debris accumulated on the floor throughout the kitchen. [CA] Walls and floors in food preparation area shall be kept clean.

A couple flies observed in the back dry storage area. [CA] Food facility shall be kept free of flies.

Raw meat, fish, chicken observed being thawed at room temperature. [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.

Employee observed eating in the kitchen. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Raw ground prok stored above ready to eat food items inside the prep refrigerator at the cookline. [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.

Multiple food containers stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employee Food Handler Cards not available. [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.

Found food containers with starch without label [CA] Working containers holding food or food ingredients that are removed from their original packages shall be identified with the common name of the food if not easily recognizable.

Observed stains and accumualtion on surfaces, such as exterior of refrigerator and food containers. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Found a chemical spray bottle without label/name. [CA] Chemicals once removed from original container shall be labeled with common name.

Observed gas rice cooker partially outside of hood [CA]- All cooking equipment shall be under the hood with minimum 4 inch overhang.

Observed food debris and liquid on the floor in the dry storage area. [CA] - Frequently clean all floors in facility.

Found cardboard used to line prep table. Found two wooden blocks at the dishwashing area [CA] - Do not use cardboard or unfinished wood in kitchen. Use approved, easily cleanable, nonabsorbent materials.