Ramen Hood

Inspector notes: Observed double panned plastic containers of cooling chicken in the prep cooler with internal temperatures ranging from 72-94*F when measured with a probe thermometer. Per PIC, the chicken had been cooling for approximately 1 hour. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Discussed that prep coolers are intended only for holding already cooled TCS foods and are not approved to cool TCS foods

Inspector notes: Observed a large accumulation of dust on the hood vent filters in the back kitchen and an accumulation of dust and grease on the hood vent filters on the service line. PIC stated they are unsure when the hood had been cleaned last. Observed stickers on the hood indicating service was last conducted in 2024. Clean hood filters and/or vent system prior to the next routine inspection to ensure filters are not a source of contamination to food or food contact surfaces

Inspector notes: No CFPM onsite at the time of inspection. PIC stated they will be taking the exam in the coming weeks. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a gap under the back door due to a door sweep in disrepair. Repair/replace door sweep to ensure outer entries are protected against pest entry

Inspector notes: Observed manual ware washing sanitizer in use at the 3-compartment basin at 0ppm. informed PIC. manager drained and refilled sanitizer multi quat at 200 ppm established. corrected

Inspector notes: Observed food employee move trash can at cooks line and don new gloves prior to washing hands. 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. Employee properly washed hands at handwash sink at time of inspection