Eastern Noodle, The

Observed during the course of this inspection that the facility dishwashing machine was not dispensing sanitizer. COS: A new container of sanitizer was supplied and chemical flow was restored. CA: Glynn EH instructs management to ensure that the dishwasher is appropriately supplying sanitizer at a concentration of 50-100ppm for chlorine sanitizer.

Observed during the course of this inspection that the facility walk in cooler was holding tcs food items at temps above 41 deg f. COS: All out of temp TCS foods were discarded. CA: Glynn EH instructs management to ensure that TCS foods are cold held in equipment that is capable of keeping internal temps at 41 deg f or below.

If equipment is found to be broken do not store tcs items inside of it until it is repaired. Management must ensure that all TCS foods are cold held at temps of 41 deg f or below.

Observed during the course of this inspection that the facility had 2 bottles of bleach and one bottle of grill cleaner without the common name of the chemical stored inside displayed on the bottle. COS: Labels with the name were applied to the bottles. CA: Glynn EH instructs management to ensure that the working/common name of all chemicals is displayed on all bottles when using ones that were not for that chemical originally.

Observed during the course of this inspection that staff was using a handwashing sink to fill containers of water for use at the wok area. CA: Glynn EH instructs staff to only use handwashing sinks for washing hands and no other task.

Observed during the course of this inspection that staff was only washing and rinsing dishes at the 3 compartment sink. COS: Glynn EH instructed staff to send all dishes through the dishwashing machine that was supplied with the proper sanitizer. CA: Glynn EH instructed staff that dishes/equipment that is used with TCS foods must be washed rinsed and the soaked in sanitizer for the appropriate amount if time for the sanitizer in use at least every 4 hrs or after any contamination at the 3 comp sink or run through the dishwasher as long as it is using a proper concentration of sanitizer chemicals.

Observed during the course of this inspection that the facility had multiple food storage containers that displayed significant old grease/dirt buildup on the outside of the equipment. CA: Glynn Eh instructed management that all non food contact surfaces must be cleaned frequently enough to ensure that grease/dust/dirt don't build up on them.

Observed during the course of this inspection that the handwashing sinks in the facility displayed significant old debris/residue buildup on them. CA: Glynn EH instructs staff to ensure that all plumbing fixtures such as handwashing sinks and the surrounding equipment are cleaned often enough to prevent the buildup of residues.

Observed during the course of this inspection that the facility dish machine was supplying enough chlorine bleach sanitizer to reach 50ppm. (approx. 25-30ppm) COS: Ownership discontinued use and switched to 3 comp sink setup for dishes. CA: Glynn Eh instructed ownership to continue to not use the unit until serviced/repaired and to wash/rinse/sanitize all items in the 3 comp sink with a chlorine bleach sanitizer concentration of 50-100ppm.

Observed during the course of this inspection that multiple containers of non tcs food items were not being stored inside of their original container without the common name of the food item on them. CA: Glynn Eh instructs ownership to ensure that all non tcs food items have the common name displayed on their containers once they have been removed from the original packaging.

Observed during the course of this inspection that the facility had multiple containers of unlabeled chemical bottles throughout the facility. CA: Management stated that they will begin labeling all chemical bottles using a permanent marker and the common name of the chemical.

Observed during the course of this inspection that the facility did not have the most recent inspection report displayed. CA: Management stated that they will display the latest inspection report as well as the food service permit at all times for public display.

Observed during the course of this inspection that the facility had a rice spoon stored inside of 87 deg f water beside the hot hold rice croc pot. COS: Water was discarded and spoon was cleaned and sanitized. CA: Management stated that spoon would be stored dry and clean and sanitized in 1 hour intervals instead of being stored in water.

Observed during the course of this inspection that the front food service reach in cooler was holding tcs food products above 41 deg f. COS: Management discarded all tcs food products located in this unit and restricted its use with such foods. CA: Management stated that they will not use this cooler to store tcs foods until repairs are made. Glynn Eh will follow up

Observed during the course of this inspection that the facility dated all food items prepared on saturday 06/24/2023 dated to go out of service on 07/05/2023 giving a 12 day self life. COS: Management properly dated all food items. CA: Management stated that they will re train staff to properly use a 7 day window from date of preparation or package opening to discard date.