Elena's Noodle Bar

Observed handle of the ice scoop touching ice inside of the ice bin in front food service area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. COS: PIC placed the ice scoop inside of a clean container.

Observed no Certified Food Safety Manager at the facility. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. Take a Food Safety Manager Certification course within 60 days.

Observed containers of Kimchi being stored in prep top cooler in the front food service and main kitchen areas with an expiration date: 10/8/25. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. COS: Person in charge discarded food items.

Observed noodles tightly covered during the cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be either loosely covered or uncovered, protected from overhead contamination during the cooling period to facilitate heat transfer from the food's surface. Corrected on Site (COS): The employee air-vented the food.

Observed several flies inside of the establishment today. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; using methods, if pests are found, such as trapping devices or other means of pest control as specified in the rule; and eliminating harborage conditions. Contact a reputable pest control company to have a representative to provide service at the establishment.

Observed cooked rice tightly covered while cooling with heavy condensation on the lid and recently prepped cut cabbage tightly covererd during it cooling process. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the foods.

Observed raw chicken and bone used for broth stored in meat sink thawing not under water. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F or less or completely submerged under running water. Employee relocated meats to reach in cooler.

Observed handle of the ice scoop touching ice inside both of the ice bins. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in the food with their handles above the top of the food and the container. Place ice scoop handle upright.

Observed time/temperature control for safety foods (rice, cooked noodles, and cut cabbage) above 41F in the reach-in cooler. The ambient temperature of the unit was 49F despite the read-out showing 40F. Cooked items were discarded. A repair company must be called immediately. If the unit cannot be repaired, it must be replaced.

Observed bean sprouts and lettuce on an ice bath above 41F. There is not enough ice in the unit to hold the temperature below. More ice and water will likely be needed to keep the temperature below 41F. Discard the lettuce.