I NOODLE

High Priority - Container of medicine improperly stored. Bottle of employee medicine steroid with single use lids at front counter by service window, medication moved. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scratched head with bare hand then handle clean bowl and scooped soup on cook line without washing hands between tasks.

High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in torn grocery bag in reach in freezer chest in back of kitchen, bag replaced with thicker food grade bag. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bag of raw chicken, removed from original packaging, over bags of French fries in reach in freezer chest in back of kitchen, chicken moved. Also raw chicken stored over raw shell eggs in walk in cooler, chicken moved. Also dumplings with raw pork stored over uncooked noodles in bottom of reach in cooler on cook line, dumplings moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (44F - Cold Holding) in reach in cooler at front counter, per operator milk was taken in and out of cooler for less then 30 minutes while making drinks and states milk is usually used up within 2 hours, milk placed on time control. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at front counter reading 200ppm, manager began to remake during inspection. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to cool down cooked boy choy and rinse out pans. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tapioca pearls on written procedures, operator corrected during inspection. Operator tracking time on alarm on personnel phone, but written procedure states time is marked on board, operator update procedures. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station on cook line, operator corrected during inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxes of unwashed avocados stored over buckets of sauce in walk in cooler.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 1 sanitation bucket at front counter reading 200ppm, operator dumped out bucket. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on cook line used to wash broccoli, broccoli removed, Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over clean pots on rack in back of kitchen, drink moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on rack over prep table on cook line, phones removed Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 1 sanitation bucket at front counter reading 0ppm, manager dumped out Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Large pan in frontline Hand Wash Sink. Moved by manager. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, all menus marked except 2 marked by manager during inspection. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time Temperature Controlled for Safety for boba teas. No written procedures available. Emailed copy. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over wrapped foods in rear kitchen. Moved by manager. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.

Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 70° .kitchen Moved by manager. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.

High Priority - Employee washed hands with no soap. Employee in prep area handled bleach bottle then rinsed hands off in prep sink and put on gloves then continued to prepare food without washing hands.

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. Raw chicken stored over raw beef in reach in freezer in prep area, all items removed from original packaging, chicken moved. Also raw chicken dumplings stored over dried noodles in bottom of reach in cooler on cook line, noodles moved. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in middle of floor on cook line in kitchen, operator cleaned up and killed during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. brown rice (50F - Cold Holding) in small container stacked over fill line in reach in cooler on make line, per operator lid has been open consistently today rice moved to bottom of cooler. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 2 sanitation buckets reading over 200ppm, both remade to 100ppm and 50ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut romaine (50F - Cooling, after 30 minutes 50F) sitting on top of other container over fill line in top section of reach in cooler in kitchen, romaine moved to bottom of cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in prep area blocked by rack and large plastic bucket, items moved. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and salmon for Poke bowls are not identified as always served raw, operator marked all menus during inspection. 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. Establishment holding tapioca pearls in time control, but does not have any written procedures.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed romaine over drinks in bottom of reach in cooler on make line. Unwashed celery, lemons, and limes stored over soup in walk in cooler.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer, raw pork dumplings on a sheet tray over ready to eat frozen bag of krab rangoons. Operator relocated the pork dumplings. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store soap and water bucket at bar counter. Operator relocated the soapy water container from the hand wash sink. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler soup/cooked mushrooms and cooked meats with no product date marking. Operator placed date marking on containers of soup and mushrooms. Corrective Action Taken

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in walk in cooler over containers of soup to be served to customers. Operator relocated the employee personal food. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line closest to the prep area has mold like substance spots on the door gasket. Walk in cooler door gasket has mold like substance build up. Repeat Violation

Basic - Raw fruits/vegetables not washed prior to preparation. Avocados in the flip top reach in cooler closest to the bar counter not washed prior to use as evident by stickers still attached. Operator removed the avocados. Corrective Action Taken Repeat Violation

Basic - Reuse of single-service or single-use articles. Establishment reusing the boba containers for food storage of pulled pork. Operator removed the pulled pork from the container. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover. Ripped tin foil used to line shelf over stove top. Operator had employee replace the tin foil. Corrected On-Site

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Sanitizer solution is mixed soap and bleach water at 0ppm. Operator replaced with bleach water at 200ppm. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. In the standup reach in freezer, plastic grocery bags used in direct contact to store raw pork. Operator removed the pork from the grocery bags. 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. In the standup reach in freezer raw pork in a plastic bag over packaged raw squid and raw chicken in a plastic bag over raw pork in a plastic bag. Operator rearranged the storage levels one the reach in freezer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the prep line used to store white bucket. Operator relocated the bucket. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Only a quaternary test kit available to test the chlorine three compartment sink and sanitizer solution.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the bottom shelf of the prep table next to the fryers. Operator discarded the cardboard. Corrected On-Site

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. In the walk in cooler, fully thawed packages of raw tuna an a sealed reduced oxygen packaging.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in flip top reach in cooler on shelf over food to be served to customers.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf over flip top reach in cooler. Employee relocated the phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler at entrance to the cook line and walk in cooler door gaskets have mold like substance spots.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage stored in flip top reach in cooler on the main cook line.

Basic - Raw fruits/vegetables not washed prior to preparation. Avocado stored in the flip top reach in cooler not washed prior to use based off sticker still attached. Operator removed the sticker from the avocado and the avocado from the reach in cooler. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution bucket stored in the floor by the three compartment sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw salmon stored over container of cucumbers. In the standup reach in freezer raw pork dumplings on sheet tray and bags stored over commercially packaged noodles. In the walk in cooler raw tuna stored over containers of kimchi. In the standup reach in freezer in the prep area, raw chicken of raw fish. Operator relocated all raw items to the correct storage location. Corrected On-Site

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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler door gasket has mold like substance staining. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard lining the bar reach in cooler under the boba containers. Operator removed the cardboard. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On top of the standup reach in freezer on the main cook line, large metal bowl not inverted or covered for protection.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf over flip top reach in cooler. Operator relocated the cell phone. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the standup reach in freezer closest to the three compartment sink, raw frozen salmon wrapped in plastic wrap stored over commercially packaged frozen bow. Operator relocated the salmon to the shelf under the bow. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in chest freezer door gaskets have build up of mold like substance spots.

Basic - Bowl or other container with no handle used to dispense food. In bulk container of soy sauce stored on the bottom shelf of the prep table closest to the rear exterior door has plastic portion cup used as a scoop. Operator removed the plastic portion cup. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage stored on shelf over first flip top reach in cooler at the entrance to the main cook line from the bar area. Operator relocated the employee water. Corrected On-Site Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, bag of employee personal food stored over box of unwashed avocados. Operator relocated the employee personal food. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the speed rack at the end of the main cook line, employee personal phone stored over bag of onions. Operator relocated the employee phone. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. At time of inspection, in use tongs stored on the oven door handles, operator removed the tongs to the proper storage location. Corrected On-Site Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection raw frozen pork thawing in the three compartment sink in container of water, operator turned on faucet to run pork under cold water. Corrected On-Site Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep station area hot water faucet leaks when water is turned on.

Basic - Wet mop not stored in a manner to allow the mop to dry. At the mop sink area, wet mop stored with the mop head in the mop bucket. Operator hung the mop to dry. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At the end of the main cook line, sanitizer solution bucket stored on the floor, operator relocated the sanitizer solution to the proper storage levels. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. In walk in cooler Raw chicken over pork Raw shell eggs over pork skin Raw chicken over cooked pork.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer frozen raw chicken over pork

Intermediate - Handwash sink not accessible for employee use at all times. Container of carrots stored at hand sink in rear, moved Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in rear of kitchen provided Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand sink on back near line wok table, provided Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In soy sauce and in rice, removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler fan covers

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal employee water over prep cooler, moved Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven doors

Basic - No handwashing sign provided at a hand sink used by food employees. Emailed over a copy

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken Stored in water at room temperature, moved to under running water Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw chicken stored over package of edamame. Operator relocated the edamame to proper shelf. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in freezer shelled eggs stored over cooked noodles. Operator relocated the eggs to proper shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chest freezer door/gasket has build up of mold like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen by triple sink had tray of food being prepped stored on top of the sink. Operator relocated the tray. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In bucket of soy sauce, plastic container without handle used as scoop, operator removed scoop. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Behind bar area, cardboard used to line shelves in reach in cooler. Operator removed the cardboard from shelves. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage over reach in cooler by server pass through window. Operator relocated the beverage. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Over triple sink clean containers stacked while wet.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door from kitchen has gap at bottom as evident by the light shining through under the door. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On main kitchen line tongs stored on oven door handles. Operator relocated the tongs. Corrected On-Site

Basic - Light shield damaged/in disrepair. Light shield over reach in cooler opposite of fryer, broken hanging off hinges.

Basic - Reuse of single-service or single-use articles. Using old containers of boba bubbles to store prepared kimchi in. Operator switched the kimchi to a proper container. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler closest to server pass through window. Operator relocated the wiping cloth. Corrected On-Site Repeat Violation