ROMAN RAMEN

Observed noodles that must be kept refrigerated set on counter less than 4 hours at 68 degrees F. CA: Discussed with pic, TCS foods must be maintained at minimum 41 degrees F. COS: pic placed noodles into freezer for rapid cooling (46 degrees F) at end of inspection and will continue to cool to 41 degrees F.

Observed chlorine sanitizing dish machine not testing at the minimum ppm for chlorine as stated on dish machine CA: Discussed with pic, chlorine must be minimum 50 ppm for proper sanitizing. COS: pic tried to repair sanitizer and called to have serviced. PIC set up 3 compartments sink with quat sanitizer. Health Dept. will re-check dish machine

Observed potentially hazardous TCS food previously prepared on-site, frozen and pulled to thaw in reach-in cooler without any date marking (shredded pork.)

Corrective Action: Discussed proper date marking with PIC. Because it was unclear when the food was prepared, frozen and pulled to thaw, the pork was discarded. PIC was educated on proper date marking for items prepared on-site, frozen and pulled to thaw. These items should have the date they were prepared, frozen and pulled to thaw. PIC will train food service employees.

Observed processed ready-to-eat potentially hazardous TCS food (shredded cheese) held more than 24 hours not properly date marked.

Corrective Action: Discussed date marking requirements with PIC. Because the food item was open more than 24 hours, PIC discarded. PIC will train all food service employees on date marking TCS foods, including dairy items such as milk and cheese.

Observed dashi base cooling in reach-in cooler by nonapproved method. The food item was stored in the reach-in in a plastic container with a tight lid. Per PIC, the dashi base is prepared using warm water, TCS ingredients, and ambient ingredients.

Corrective Action: Discussed approved cooling methods and time limits for cooling items prepared from ambient ingredients with PIC. The item was found to be 2.5 hours old; therefore, the lid was removed and allowed to properly cool. PIC will recheck to ensure the base reaches 41 F by 4 PM.

Cooked Time/Temperature Control for Safety Food (list food item here) not cooled from 135F to 41F within 6 hours. CA: discussed cooling methods and the 2-step cooling process with pic-pic discarded chicken and broth from reach in cooler (47 degrees f)