NOODLE WORLD

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked chicken (75F- cooling at 1:50 since 11:00) per operator, items cooked at 11:00 this morning and placed in reach in cooler, at current rate of cooling, items did not reach 70F within 2 hours of cooling. Operator placed in back of reach in cooler to quick chill. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over lemons, packaged cream cheese at stainless reach in cooler at cook line. Operator removed

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hydrated noodles in container inside prep sink at 75F-cold holding, per operator, items placed at 11am and left out of temperature for approximately 2.75 hours. Operator placed on ice bath to quick chill (Observed bean spouts sitting on prep counter at 57F- cold holding). Per operator, items not prepared or portioned today, items taken out of reach in cooler and placed on counter since 11 for approximately 3 hours. Operator placed inside reach in cooler on ice to quick chill. 39F at 2:30 Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed metal pan and spatula stored inside hand wash sink.

Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard board used to line dry storage shelves at back kitchen .

Basic - Employee beverage container in ice machine/ice bin.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use food prep utensils at cook line in standing water at 89F. Operator discarded Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef left on prep counter to thaw not under refrigeration under 41F or in running water 70F or under.

Basic - Uncovered food stored near sink exposed to splash. Observed und covered of sugar located directly next to hand wash sink on prep cart exposed to splash.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed broccoli in stainless reach in cooler on cook line. Operator stored properly. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Noodles hydrating in water on counter at 55F for approximately 2 hours. Per operator, food out of temperature for 2 hours. Operator put on ice to quick chill. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can and prep cart blocking hand wash sink at frontline. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written procedures for sushi rice on time as a public health control. Document sent to operator. Repeat Violation

Basic - In-use utensil stored in standing water degrees Fahrenheit. Observed in use utensils in standing water at 85F. Operator discarded. Corrected On-Site

Basic - Wall soiled with accumulated grease in main kitchen area.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Squid stored in thank you to go bags chest freezer by restrooms. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef over cooked noodles chest freezer by back door. Both products not in commercial packaging. Raw beef over ready to eat broccoli and bok choy stainless reach in cooler. Operator stored all products properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed Sushi rice no time mark. Per operator, out of temperature for approximately 30 minutes. Operator placed time mark for remaining 3.5 hours.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Health reporting form sent to operator.

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food splatter on wall by back door, cook line area. Repeat Violation

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On sushi prep table - From follow-up inspection 2023-11-09: Same. Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. On oven door - From follow-up inspection 2023-11-09: Same. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Sides of fryers - From follow-up inspection 2023-11-09: Same. Time Extended

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Raw eggs, sushi rice/cookline

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation

Basic - Food stored in a location that is exposed to splash/dust. Noodles, oil/shortening container/under dishmachine. Corrective action taken/operator stored foods properly. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw beef same container with unwashed celery /corrective action taken/operator separated both food products/reach in cooler#1. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken/beef reach in freezer/by 3 compartment sink.

Intermediate - No soap provided at handwash sink. Cookline/corrective action taken/operator stored soap dispenser Corrected On-Site

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives/frontline

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops/cookline/corrective action taken/operator stored utensils properly. Corrected On-Site

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken strips double door reach in - partially cooked chicken (79 - Cooling) held under 2 hours - operator moved back to wok station to finish cooking. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Partial cooked chicken over bean sprouts - operator removed chicken to wok station. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine >200ppm); operator corrected Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hot line hand sink blocked by food cart - operator moved cart. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Stored food not covered. Soups not covered - operator covered. Corrected On-Site