Boru Noodle Bar

Inspector notes: Roasted pork belly, which was prepared in advance, was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Food items were observed at temperatures ranging from 48-53 degrees Fahrenheit and were voluntarily disposed of during time of inspection.

Inspector notes: The presence of rodents is not controlled as evidenced by droppings in back storage area. The presence of insects, rodents, and other pests must be controlled by routinely inspecting the premises for evidence of pests, using acceptable methods to control pests, eliminating harborage conditions, and routinely inspecting incoming shipments of food and supplies. Establishment is to work with pest control to obtain control of pest activity.

Inspector notes: Bowls are being used as scoops in containers of dry ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container. Bowls were removed from containers during time of inspection.

Inspector notes: The cutting boards in the kitchen and prep line are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.

Inspector notes: The condensate from the walk-in cooler refrigeration unit is draining into a container. Condensate drainage and other nonsewage liquids must drain into a drain.