18: Observed cooked chicken at 45°f and cooked noodles at 43°f in the reach in cooler. Pic stated it was made before close, cooled in an ice bath for 30-60min and then placed in the ric over night. Pic stated that it had not been taken out since, other items observed at 41°f or below. COS embargoed 6lbs of chicken, discussed proper cooling procedures
19: Observed egg rolls sitting out on the counter below 135°f and not under any time of temperature control. Pic stated they made a large batch for the lunch rush 20minutes prior COS egg roll reheated in fryer above 165°f , and Discussed proper hot holding with pic.
20: Observed raw marinated chicken in the prep cooler, above 41°f, pic stated it was made several days 2days prior and has been in the cooler since. Also observed garlic in water by the grills station above 41°f , pic stated it is from gfs, observed on the container “keep refrigerated” COS by embargoing approximately 2 lbs of raw chicken, and embargo garlic in water. Discussed proper cold holding temperatures. Will send fact sheets. This item has been noted on 3 consecutive routine inspections, and revocation letter will be requested.
31: Shrimp spring rolls made, according to pic, 10 minutes prior and left out under counter to cool
33: Imitation crab meat left out on counter thawing
37: Water bottles stored throughout kitchen among food intended for customers, rice left for personal use left on counter next to rice pot intended for customers.
50: Mop water being disposed at the hand sink
53: Main reach in cooler has inconsistent temperatures and dirty air vents, white standing freezer out of temp and food starting to thaw.
Additional Comments
Will return sometime within 10 days to ensure the correction of the observed priority item violations
Email: crnoodlehouse615@gmail.com
Will email fact sheets in english and attempted thai translations.
Revocation request will be submitted due to #20 being noted on 3 consecutive routine inspections.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
IN
6 Hands clean and properly washed
Compliant
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
IN
13 Food separated and protected
Compliant
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
OUT
18 Proper cooling time and temperature
COS
Observations
OUT
19 Proper hot holding temperatures
COS
Observations
OUT
20 Proper cold holding temperatures
COSRepeat
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
31 Proper cooling methods used; adequate equipment for temperature control
Observations
OUT
33 Approved thawing methods used
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
50 Sewage and waste water properly disposed
Observations
OUT
53 Physical facilities installed, maintained, and clean
