Noodlebox

1. The concentration of the quats sanitizer in the spray bottle located at the front food preparation area was measured to be 0 ppm., , - Operator emptied and replaced the sanitizing solution, the concentration tested to be 200 ppm., , - Ensure to always have the concentration of the sanitizing solution measured at 200 ppm and verify with test strips, as low concentrations of sanitizers are ineffective in killing microorganisms., , 2. Cleaning cloths were observed on food prep surfaces with no sanitizer residue detected in them/in sanitizing solution. , , - Operator was instructed to replace cleaning cloths and use along with sanitizing solution., , Ensure all cleaning cloths used on food contact surfaces are placed in sanitizing solution in between use or have adequate sanitizing solution residue in them.

1. Meat was observed thawing at room temperature on a food preparation table beside the handwashing sink at the back area., , - Operator was instructed to thaw meat in the cooler., , Do not thaw at room temperature, ensure to use one of the following approved methods to thaw foods:, - In the cooler ahead of time, - Under running cold water, - During cooking , - In the microwave, if being cooked or consumed immediately, , 2. Tapioca pearls were observed to be sitting at room temperature for longer than 4 hours. Temperature was measured at 19 degrees Celsius., , - Operator discarded food item., , Ensure to store at 4 degrees Celsius or less or 60 degrees Celsius or greater. Alternatively, provide a time tracking method to ensure that pearls do not sit at room temperature for more than 2-4 hours to prevent bacteria growth., , 3. Vegetables such as cut spring onions and cilantro were observed above inserts in the prep cooler opposite the cook line. Temperatures measured between 11.3 and 17.5 degrees Celsius., , - Operator placed items in the cooler., , Ensure that all perishable foods under refrigeration are stored at 4 degrees Celsius or less.

Access to the handwashing sink at the front area was obstructed by a garbage bin. The handwashing sink at the back area was also obstructed by the cook and hold oven at the time of inspection., , - The operator removed the garbage bin from the front of the handwashing sink., , Ensure that all handwashing sinks are accessible and clear at all times during operation to facilitate hand hygiene.

The chlorine and quats test strips onsite were expired and no replacement available at the time of inspection. , , - Discard the expired test strip and get unexpired replacement., , Ensure unexpired test strips are available onsite to regularly verify the concentration of sanitizing solutions.

Accumulation of food debris noted significantly on equipment at the cook line., , - Clean the equipment and surrounding areas., , Ensure to maintain in sanitary conditions at all times.

1. Utensils including a ladle observed in room temperature water in front of the prep cooler and a tong observed inside a heavily soiled sanitizer solution at the cook line., , - Operator placed utensils in ice bath and sanitizing solution respectively., , Ensure serving utensils are stored between uses in hot (60°C or greater)/ice water (4°C or less) or in sanitizing solution at the required concentration. Replace the water when the ice has melted or when the water is visibly soiled with food debris., , 2. Utensils observed to be sitting directly inside containers of noodles, chili and chicken in the prep cooler at the front preparation area., , - Operator instructed to remove the utensils and place uprightly., , Ensure that utensils are stored in a manner that the handles do not come in contact with the food.