Flying Monk Noodle Bar

Observed an employee brushing their hair while wearing gloves in the food preparation area. The employee was then observed touching a spatula after contacting their hair. The employee was immediately instructed to remove their gloves and wash their hands. The employee proceeded to wash their hands in the prep sink without using soap. The employee was then directed to properly wash their hands with soap and water at the designated handwashing sink.

RCA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation, including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles; and after touching bare human body parts other than clean hands and clean, exposed arms.

Observed raw beef stored in a bucket directly on the floor in the basement area in front of the walk-in cooler.

Observed buckets of flour and soy sauce stored directly on the floor in the downstairs prep area.

CA: The Person in Charge (PIC) immediately relocated the bucket of raw beef into the walk-in cooler to maintain proper cold holding temperatures and protect the food from contamination.

RCA: Except as specified in paragraphs (2) and (3) of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

(2) Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

Observed bowls without handles being stored inside buckets of flour and soy sauce in the downstairs preparation area. The bowls were in direct contact with the food products, creating a potential source of contamination.

RCA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

Except as specified under paragraph (2) of this subsection, in the food with their handles above the top of the food and the container.

Observed handle of scoop laying in bin full of dry goods. COS: PIC ensured handle of scoop was taken out of goods and educated employee.

Observed stacked containers west-nesting in clean dish area. RCA: Shall be air-dried or used after adequate draining before contact with food

Observed no chlorine test strips available for low-temp ware wash machine. RCA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

Observed raw beef stored next to lettuce in bottom of prep-top cooler and raw beef stored next to raw shrimp in bottom of reach-in cooler. COS: PIC re-arranged items to properly order raw beef and shrimp and separate raw from ready-to-eat foods.