New Red Bowl Asian Bistro

Open bag of soup stock mix stored without protection on kitchen shelf. CA: Protect open bag of food by storing in container with tight fitting lid. COS- Manager transferred mix to container with lid.

Observed cooked shrimp and chicken in WI cooler without date mark. CA: Indicate 7 day discard date on RTE food held for 24h or longer. COS- Manager date marked cooked items.

Observed thawing frozen meat in still water on counter top rather than in sink under flowing cool water. COS- Employee corrected thawing method.

Employee wearing wrist watch during food preparation. Repeat.

Damaged spatula stored at clean utensil rack. COS- Employee discarded spatula.

Observed employee handling cooked noodles using bare hands. CA: Do not have bare hand contact with ready to eat food. COS-Employee reheated noodles to minimum of 145F.

Hand towels not available for use in employee rest room. CA: Keep hand towels available at all times in rest room. COS-Employee replaced hand towels in employee rest room.

Employee not wearing effective hair restraint during food preparation at grill. Repeat.

Employees wearing wrist watches during food handling. COS- Employees removed watches and washed hands before continuing food preparation.

Observed wet wipe cloths stored between uses on kitchen work surface. Repeat.

Observed water condensate in keg cooler of front bar.

Single bucket method employed to sanitize dining tables. CA: Sanitize dining tables using spray bottle of sanitizer solution and single use paper towels at each table. Repeat.

Cooked chicken stored in WI cooler and squid stored in sushi bar not labeled with 7 day discard date. CA: Ready to Eat TCS foods held for 24h or more must be labeled with 7 day discard date. COS- PIC verified cook date and labeled containers with 7 day discard date. Repeat.

Chemical spray bottles stored in kitchen without label designating identity of contents. CA: Label each spray bottle with common name of contents.

Medicine bottles stored on shelf above kitchen work surface near fry station. CA: Store medicine below and separate from kitchen work surfaces

Bag of onions stored on floor in kitchen.

Employees not wearing effective hair restraint during food preparation. COS- Employees donned ball caps and washed hands prior to resuming food preparation.

Wet wipe cloths stored on kitchen tables rather than in bucket of sanitizer solution.

Soap not available for use at kitchen hand sink. Corrective action (CA): Maintain supply of soap at each hand wash sink. Person in charge (PIC) resupplied soap to hand sink.

Sanitizer concentration in wipe cloth bucket less than 50 ppm chlorine. CA: Maintain sanitizer concentration in wipe cloth bucket at 50-100 ppm chlorine. PIC adjusted sanitizer solution to 50-100 ppm chlorine.

Employee using single-bucket method to sanitize dining tables. CA: Sanitize towels using spray bottle of sanitizer solution and single-use paper towels for each dining table.

Cooked chicken in walk-in (WI) cooler not labeled with 7-day discard date. CA: Ready-to-eat (RTE) time/temperature control for safety (TCS) foods held for 24 hours or more must be labeled with 7-day discard date. PIC verified cook date and labeled chicken with 7-day discard date.

Employee First Aid medication stored on kitchen shelf above food preparation surface. CA: Store medication below and separate from kitchen food, utensils, equipment, linens, single-use/single-service (FUELS) items. PIC to move medication to office.

Utensils stored between uses in room temperature water at rice station.

Employee backpack stored on dry goods shelf with food.

Wet wipe cloths stored between uses on kitchen work countertop rather than in bucket of sanitizer solution.

Cup without handle used to dispense bulk rice in dry goods storage room.

Metal food pans stacked wet at dishwash area rather than positioning to air-dry after washing.

Single-service items stored on floor in dining area across from sushi bar.

Mops not hung to dry after use.

Employee cell phone and jacket stored at sushi bar.

Cooked chicken exceeding cooling stage 2. CA: Time/temperature control for safety (TCS) foods to be cooled from 135F to 70F within 2 hours, and from 70F to 41F within and additional 4 hours for a total elapsed time of 6 hours. Person in charge (PIC) discarded chicken.

Food dishware stored in kitchen hand wash sink and in hand sink located at dish wash station. Corrective action (CA): Keep hand sink accessible at all times and used for no purpose other than washing hands.

Hand towels not available for use in employee restroom. CA: Maintain availability of hand towels at each hand sink.

Kitchen can opener not clean to sight and touch. CA: Clean can opener frequently enough to be clean to sight and touch.

Employee medication stored on sushi bar work surface. CA: Medication to be stored below and separate from food, equipment, utensils, linens, single-use/single-service (FUELS) items in establishment. PIC removed medication and stored in office.

Concentration of sanitizer solution exceeding 200 ppm chlorine in spray bottles used to sanitize dining tables. CA: Maintain sanitizer concentration at 50-100 ppm chlorine in working spray bottles. PIC remade solution and verified concentration.

Wall paint peeling and damaged at rear door of establishment.

Employee cell phone stored on kitchen work surface.

Open bag of soup base stored on kitchen shelf and open bag of potato starch stored in dry goods room without protection. Corrective action (CA): Store open bags of food in container with tight fitting lid to protect from contamination.

Wet wipe cloths stored on countertops in kitchen rather than in bucket of sanitizer solution.

Can openers stored in contact with kitchen wall. Cup without handle used to dispense grain from bulk storage container in dry goods room.

Microwave oven at front bar not NSF approved for use in food service establishment.

Unshielded light bulbs located above salad make table in kitchen.

Employee Bare Hand Contacted (BHC) ready-to-eat (RTE) egg rolls during preparation for service. Corrective action (CA): RTE foods to be handled using tongs, utensils, or deli paper to avoid BHC. Person in charge (PIC) discarded egg rolls after BHC.

Time/temperature control for safety (TCS) foods at top and bottom reach-in (RI) located at sushi bar at temperature greater than 41F. CA: TCS foods to be cold held at 41F or below. PIC discarded TCS foods at sushi bar.

Employee dumped beverage ice into handsink at beverage station. CA: Handsink to be kept accessible at all times and used for no other purpose than washing hands.

Observed utensil storage between uses in container of room temperature water next to rice warmer.

Glassware and metal food pans stacked wet after washing.

Top and bottom sections of RI located at sushi bar not able to maintain food temperature at 41F or below.