Silverlake Ramen

Inspector notes: Observed employee handle raw chicken and then wash hands for approximately 5 seconds at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed employee rinse soiled dishes and put away sanitized dishes without washing hands in between. Also observed an employee leave the kitchen, return to kitchen and don gloves by touching the outside of the glove with hands, and begin food preparation without washing hands prior. 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 and food-contact surface was re-sanitized at time of inspection

Inspector notes: Observed cooked bamboo, partially boiled eggs, and cooked mushrooms in metal pan with water over small stovetop on cook line at 96*F-133*F. Per PIC, food items were placed in unit at approximately 11:30AM. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. When reheating TCS foods from refrigeration to be hot held, other TCS foods (not from a commercially packaged source) must be reheated to at least 165*F, while cooked plant foods shall be reheated to at least 135*F. Discussed adding more water to steam tray to ensure water level reaches level of food in containers with PIC. All TCS foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Observed pre-cooked sliced pork portioned in multiple containers in walk-in refrigerator at 47*F-53*F. Containers of pork were observed to be tightly covered with plastic wrap and stacked on top of each other. Per person-in-charge (PIC), pork is received pre-cooked, kept in walk-in refrigerator, sliced and portioned, and placed back in walk-in refrigerator to cool to 41*F. Per PIC, pork was sliced and portioned 3.5 hours prior. 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. PIC single-stacked and uncovered containers and added ice bags around containers at time of inspection. Pork was observed to be at 43*F within 30 minutes

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed employee place cooked tempura on sushi roll with bare hands. RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Discussed use of gloves/utensils for handling RTE food with PIC

Inspector notes: Observed employee rinse soiled dishes and put away sanitized dishes without washing hands in between. 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

Inspector notes: Observed cooked chicken broth with internal temperatures between 44*F-51*F; they were stored in five 18-quart plastic containers with the lids still on. Person-in-charge (PIC) indicated they were cooked and transferred into containers yesterday. PIC stated ice wands and ice baths are utilized to cool cooked broth down to temperature. Cooked time/temperature controlled for safety foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed acceptable methods for properly cooling TCS foods, which include: placing food in shallow pans no more than 4 inches, separating the food into smaller or thinner portions, using rapid cooling equipment (i.e. a blast chiller), stirring the food in a container placed in an ice water bath, using containers that facilitate heat transfer (such as metal), and adding ice as an ingredient. Discussed utilizing smaller containers during cooling and transferring to larger containers once TCS food is properly cooled

Inspector notes: Observed cooked bamboo, partially boiled eggs, and cooked mushrooms in food warmer on cook line at 99*F-120*F. Per PIC, food items were placed in unit approximately 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. When reheating TCS foods from refrigeration to be hot held, other TCS foods must be reheated to at least 165*F, while cooked plant foods shall be reheated to at least 135*F. Discussed adding more water to steam tray to ensure water level reaches level of food in containers with PIC. All TCS foods improperly hot held were discarded by PIC at time of inspection

Inspector notes: Observed no hand soap at handsink next to dish machine. 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. Provide hand soap at handsink prior to re-inspection

Inspector notes: Observed cooked vegetable broth made with fresh vegetables with internal temperatures between 75*F - 88*F; they were stored in 5-gallon plastic containers with the lids still on. Person in charge indicated they started cooling around 10:30 am (~2.5 hours before inspection). Cooked time/temperature controlled for safety foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. The cooling methods and cooling guidelines guidance documents were emailed. Discussed in addition to placing ice wands in these foods when cooling to also refrigerate them or place them in ice to ensure they are cooling from the inside out and the outside in

Inspector notes: Observed the following ready to eat (RTE), time/temperature controlled for safety (TCS) foods labelled with the following preparation dates: cooked spinach (11/08) and ghost pepper kimchi with cabbage (11/08). Person in charge was informed that kimchi is not exempt from date marking; the lists of exemptions were emailed to the person in charge. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed a spray bottle with blue liquid and a spray bottle with brown liquid with no label indicating what was in the containers. Person in charge indicated they ran out of the labels for these containers; person in charge was informed that in lieu of labels they can write the working names of these chemicals on tape and affix to the container or write it directly on the container. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. The containers were labelled with their contents at time of inspection

Inspector notes: Observed 2 wiping buckets with 0 ppm measured quaternary ammonia. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection