Oodle Noodle

No sanitizer was available., , Ensure sanitizer is always available and cloths are stored inside the sanitizer bucket when not using the cloths.

Prep cooler was 10-12C. Owner decided to discard all high risk food items (ie. broccoli florets, cooked tofu, cut green onions, match stick carrots, wontons, and bean sprouts) during the inspection and it was unknown for how long the prep cooler was at this temperature., , Ensure coolers are maintaining 4C or less.

Bowls (no handles) were stored directly inside the bins of dry food (ie.flour)., , Ensure scoops with handles are available and stored in such a way as to prevent the handle from potentially contamination food (ie. store in a clean container outside the dry food bin).

The owner attempted to use pH test strips to test his bleach sanitizer. , , Ensure you know which test strips to use for your sanitizer. Chlorine test strips should be used when using bleach as a sanitizer. Chlorine test strips were also available onsite.

Ice/ frost buildup observed in the small under counter freezer at the front and the chest freezers at the back., , Please clean and remove the ice/ frost so the surfaces can be cleaned easily.

Prep cooler is not maintaining temperature. Owner said he would not store food until it is fixed. A technician was called to fix the cooler., , Repair the cooler and ensure it is at 4C or less.