Onion Korean Noodle & Kitchen

1) Cleaning cloths were observed sitting on counter outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria., 2) No sanitizer bucket at each food prep station, , Operator set up sanitizer buckets with chlorine sanitizer solution measured at 100 ppm and submerged the cleaning cloths in the solution.

Sanitizer spray bottle located at the front used for sanitizing table surfaces was unlabeled., Operator labelled the sanitizer spray bottle during the time of the inspection., , Ensure chemical spray bottles are adequately labelled to identify their contents.

Battered egg was observed sitting at room temperature on the sandwich table located in the kitchen. Temperature of the battered egg was measured at 25.6C. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment., , The battered egg was discarded.

1) Rice paddle was observed to be stored on top of the rice cooker., The operator made an ice bath to store the rice paddle when it is not in use, , 2) A single use container with no handle was observed to be used as a scoop in a bulk container. Scoops with handles prevent cross-contamination between the operator's hands and the food product., Please remove the single use container and replace it with a handled scoop. , , Operator replaced the single use scoop with a handled food grade scoop.

1) Food was observed on the floor of the walk-in cooler. Food stored on the floor is at risk of contamination from debris tracked in by shoe soles and give easy access to pests., , Please elevate the food off the floor by 6 inches or more., , 2) Eggs were stored in the walk-in cooler above ready-to eat foods. Eggs could potentially break and contaminate food stored below with harmful pathogens., , Please relocate the tray of eggs to a bottom shelf below ready-to-eat food.