MIDTOWN NOODLES BAR

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced pork 44F, raw pork 47F, shrimp rolls 51F, raw chicken wings, veggie pork dumplings 50F, eel 45F in standing cooler at cook line at 3:45. Digital ambient temperature displays 58F. Per manager all items held since yesterday. See stop sale. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of debris along ice chute wall in ice machine at front line area. Employee cleaned and sanitized site during inspection. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed standing cooler at cook line digital ambient temperature: 58F at 4:45 and food items held above 41F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage and belongings next to clean equipment at dish area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine 0ppm. Employee primed machine with no result and set up the three compartment sink. Per employee maintenance was called to repair dish machine. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored above pork broth and shelled eggs stored above bamboo shoots. Employee properly stored chicken and eggs during inspection. Provided operator with Safe Refrigerator Storage Poster. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed marinated eggs 48F at 2:00, ambient cooling since 12:00, down to 45F at 3:30 improper cooling. Employee moved marinated eggs to walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed two bins filled with water in two hand-wash sinks in kitchen area. Employee removed bins from sink during inspection. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed tapioca boba 70F at 2:30 held on table with no written time control plan. Per employee boba was made at 1:00 and will be discarded within four hours. Provided employee with Time as a Public Health Control Form.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed multiple items prepared/thawing not date marked in reach in cooler under make table at cook line. Per manager all items were prepared within the past 48 hours.

Basic - Current Hotel and Restaurant license not displayed. Provided employee with self print license instructions via email.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink in kitchen preparation area. Provided employee with printed hand-wash sign. Employee hung sign above hand-wash sink during inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored rice pasta in walk in cooler. Observed place shell eggs under rice pasta.

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 4 rodent droppings in establishment. 2 on floor in dry storage area under shelf and 2 on floor floor under shelf in front counter. Observed manager remove droppings and clean and sanitize contaminated surfaces. Corrected On-Site Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed steamed dumplings in steamer since 12pm hot held at 118F at 3pm.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils for scooping rice and tongs for dumplings in standing water at 81F.