DOODLE NOODLE BAR

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee quickly washed hands. Manager discussed with employee

High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bag non food grade directly touching limes. Walk in cooler upon arrival

Intermediate - Handwash sink used for purposes other than handwashing. Stored drink inside bar hand washing sink employee removed. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink kitchen entrance manager restocked. Corrected On-Site

Basic - Food stored on floor. Oil case on floor by dry storage.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: rice noodles in water 65 F, Per employee rice noodles have been out for 20 mins. Employee put ice on noodles to bring back down to temperature. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.

Basic - Drain cover(s) missing. Mop sink. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee opened water bottle on prep table in kitchen. Employee removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee opened boxes of cookies over sauces for establishment in walk in cooler.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cooks line.

Basic - Ice scoop handle in contact with ice at bar. Employee removed. Repeat Violation

Basic - Old labels stuck to food containers after cleaning on clear and metal containers on dish drying rack.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored behind bean sprouts in reachin cooler on cook line. Employee placed bean raw shelled eggs in front of bean sprouts in reachin cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket stored in hand sink in dish area. Employee removed. Corrected On-Site

Basic - Drain cover(s) missing. At mop sink.

Basic - Floor area(s) covered with standing water. Standing water on floor adjacent to mop sink.

Basic - Hole in or other damage to wall. Hole in wall above 3-compartment sink.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along floor in walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in water temped at 79F on cook line. Employee discarded. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Facet at 3-compartment sink leaking.

Basic - Working containers of food removed from original container not identified by common name. Bulk flour no label. Employee labeled. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up a case of raw chicken from floor, then getting ice from ice machine and placed on raw beef without washing hands first. Discussed proper handwashing techniques with operator.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. A container of raw beef 60 F stored in reach-in cooler on cook line. Operator placed ice bag on raw beef. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. 2 large soup pots stored in front of the hand wash sink next to dish machine. Operator relocated pots. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Food stored on floor. A case of raw chicken stored on floor in walk-in cooler. Operator removed from floor. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water temped 80 F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 large containers of hydrated rice noodle (45F-47F - Cold Holding)stored in ice water on prep table at cook line. Employee put more ice in water. Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Employee print and post at time of inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. A box of gloves and container stored in handwash sink at front service counter. Employee removed items from handwash sink. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line by walk-in cooler. Employee provided. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Commercially ROP tuna thawing without removed from package in reach-in cooler on cook line. Thawing starts around 30 minutes, tuna still frozen. Employee cut packages at time of inspection. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. 1 employee with no hair restraint while working on cook line.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in salt, sugar and various seasoning bins.