Paik's Noodle

Inspector notes: Observed water bottles with screw top lids and employees unscrewing the lids with their gloved hands to take a drink and going back to food handling. Discussed using a cup with a lid and straw to reduce risk of contamination from hand to mouth

Inspector notes: Observed an employee don gloves without washing hands first. Also observed an employee drink from their screw-top water bottle with gloved hands before going back to food handling. Also observed an employee use the register and then their phone, before getting customer order ready without washing hands. Discussed with person in charge (PIC) that hand washing needs to happen when switching tasks and when a contamination may happen. Employees washed their hands properly at time of inspection. PDF guidance documents were emailed with report. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: The hand sink near the cook station was blocked at time of inspection. There was an employee's lunch box in the basin, and an upright fan in front of it. Person in charge (PIC) moved the items at time of inspection. The hot water knob was frozen at the other hand sink. An employee was able to get it to turn at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed 3 knives being stored in the clean knife holder with food debris on the blades. Discussed with person in charge (PIC) that all food contact surfaces need to be properly cleaned and sanitized before storing. PIC moved the knives to the 3-compartment sink and cleaned and sanitized the knife holder at time of inspection. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: A mixture of cooked foods (meat, cabbage, carrots) was sitting in a container with an internal temperature of 103*F. Person in charge (PIC) pointed out the time stamp but was not able to show the policy for time as a control for safety. PDF guidance was sent with email to help create a policy by re-inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Must provide written time as a control procedures prior to re-inspection

Inspector notes: Observed boxes of vegetables that were sitting on the ground near the food prep table. Discussed with person in charge (PIC) that all food needs to be 6-inches off the ground to reduce risk of contamination.PIC moved them to another table at time of inspection. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: There were no chlorine test strips at the ware wash machine at time of inspection. Person in charge (PIC) called the servicer to bring some. Please have test strips by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection