20: Observed cut cabbage sitting out near the grill above 41°f (see temps) pic stated it was left out during the luch rush and used as a garnish. COS by discarding and discussing proper holding temperature.
26: Observed an unlabeled spray bottle of orange liquid in the dish area. COS pic dumped out liquid since they were unsure what it contained. Discussed proper labeling and storage.
31: Cooked noodles and shrimp rolls left unattended while cooling.
37: Employees caped water bottles on make line, employee food stored with food for customers.
55: Permit expired 6/30/2023
Additional Comments
A warning letter will requested due to violation #20 being noted on two consecutive routine inspections. Provided applicable fact sheets to operator regarding Priority Item Violations via email. Discussed implementing a Food Safety Plan (FSP) in order to obtain active managerial control over repeated priority violations. Advised operator I was available to assist with developing a FSP.
Observed soaked rice noodles sitting in counter and in ric around 60°f - pic stated that they soak the noodles at room temp, drain, and leave aside to flash boil per order - will see if tcs and follow up with pic.
Pic showed a new wic that was just purchased. No hooked up yet. It is sitting right outside the bck door - pic stated it will be the new cooler for produce, no meats, and they are waiting on a part and in the meantime making sure its fully sealed. Pic stated foods will be stored in crates/boxes and carried in.
Discussed that pic is to send specs on the new walkin cooler, and to contact us to look at it prior to using for food storage.
Crnoodlehouse615@gmail.com
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
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
IN
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
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
OUT
26 Toxic substances properly identified, stored, used
COS
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
37 Contamination prevented during food preparation, storage and display