Food Inspections

Noodle Bowl

Inpection Notes

4-2A - food stored covered 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed multiple containers of food stored without covers on prep table, reach-in cooler, and walk-in cooler. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Corrective Actions: PIC place covers on all uncovered food items that were not in a cooling state. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(7)(a)1 - equipment, food-contact surfaces,& utensils (pf) Points: 4 Corrected during inspection?: No Repeat: No Inspector Notes: Observed black accumulation on interior of ice machine. Observed old sticker labels on clean equipment. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Corrective Actions: PIC stated ice machine will be cleaned at COB and more frequent cleaning schedule will be implemented. 4-2B - food-contact surfaces: cleaned & sanitized 511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf) Points: 4 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed chlorine sanitizer solution in bucket to have concentration of 0 ppm. Chlorine sanitizer solution shall have minimum concentration 50 ppm. Corrective Actions: PIC made new sanitizer solution at proper concentration. 14A - in-use utensils: properly stored 511-6-1.04(4)(k) - in-use utensils, between-use storage (c) Points: 1 Corrected during inspection?: Yes Repeat: No Inspector Notes: Observed spoons used for steamed rice and soup ladles being held in water with a temperature below 135°F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Corrective Actions: PIC emptied the containers and replaced with water that had a temperature above 135°F.

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