OHHO RAMEN DIM SUM

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense white rice.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed various foods being stored on floor in both walk in cooler and freezer.

Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.

Basic - Single-service articles improperly stored. Observed cases of takeout cups being stored on floor in hallway.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Chef moved to walk in cooler. Corrective Action Taken

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table. Chef moved to cooler. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bags being stored in hand washing sink.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Located on prep table at ambient temperature of 69°F. As per manager egg had only been out for about 1 hour. Manager moved to reach in cooler. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed bucket being stored in hand washing sink. Manager removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being used to dispense flour.

Basic - Food stored on floor. Observed various buckets of food being stored on floor in kitchen area and walk in cooler.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep table and reach in cooler.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door.

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining various pans of foods in reach in cooler.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of rice.

Basic - Clean pots and pans not stored inverted or in a protected manner.

Basic - Food stored on floor. Observed various cases of food being stored on floor in hallway near bathroom and various buckets of food being stored on floor in walk in cooler and throughout kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled and kitchen equipment soiled with accumulated grease buildup.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in thank you bags.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef being stored on top of unwashed vegetables.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Temperature was 68°F and located on prep table. As per manager eggs had only been out for about 30 mins. Manager moved to shelf.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed grease buildup on kitchen equipment.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled with accumulated dust.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone being stored on prep shelf above food in kitchen area and employee bag being stored on container of flour in dry storage area. Manager removed. Corrected On-Site

Basic - Food stored on floor. Observed various cases of food being stored on floor in hallway.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81°F and located next to stove.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked soup thawing at room temperature. Soup was located next to stove. Manager moved to walk in cooler.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw shrimp. Also observed raw beef being stored on top of cooked rotini. All were located in walk in cooler. Manager rearranged. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed cup with no handle being stored in container of ground pepper. Chef removed. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents soiled throughout kitchen.

Basic - Cloth used as a food-contact surface. Observed employee rolling dough and placing them directly on non food grade cloths for storage. Advised manager and she instructed employee to remove and replace cloth with food grade wax paper. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone and keys being stored on prep shelf. Manager removed. Corrected On-Site

Basic - Floor area(s) covered with standing water. Located throughout kitchen area and walk in cooler.

Basic - Food not stored at least 6 inches off of the floor. Observed various foods being stored on floor in hallway and kitchen area.

Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. Also observed grease buildup on kitchen equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Chicken was located on side 3 compartment sink. Manager moved to walk in cooler. Corrective Action Taken