CRAZY NOODLES

Operator wrapping cooked whole chicken in plastic film and stacking them in a way that is not allowing proper air flow. [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.

Food Safety Certificate not available. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have at least one valid Food Safety Certificate available for review at all times.

Test strips not available [CA] - provide test strips to check sanitizer

Found food container without labels [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.

Sanitizer is not available [CA] - Facility shall maintain a supply of sanitizer for disinfection [COS] - Operator borrowed sanitizer from neighboring facility.

debris/food accumulation observed on floors [CA]- Clean floors regularly

Found food debris and accumulation (sticky surfaces) on shelves, tables and exterior of equipment [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Food safety manager certificate not available [CA] - At least one person shall maintain a valid food safety manager certificate. Keep certificate at facility available for review at all times