SHABU SHABU WORLD NOODLE & PHO

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken over beef in reach in freezer Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice noodles (60F - Cold Holding); bean sprouts (60F - Cold Holding). On counter top, out less then 3 hours. Operator will place on ice Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (59F - Hot Holding) operator discarded

Basic - Equipment in poor repair.gasket on make table low boy cooler damaged

Basic - In-use tongs stored on equipment door handle between uses. In kitchen Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid Antand Roach spray at three compartment sink

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw squid over fish balls Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over rice noodles in two door lowboy on cookline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bean sprouts (60F - Cold Holding) on counter for less then 2 hours. Operator placed in cooler Corrective Action Taken

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

Basic - Working containers of food removed from original container not identified by common name. Sugar Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (46F - Cold Holding); raw chicken (47F - Cold Holding) items left in cooler overnight, person in charge discarded items.

Intermediate - No soap provided at handwash sink. No soap at Handwash sink end of cookline. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used to scoop sauces and rice Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled Plate left from overnight in microwave Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up

Basic - Working containers of food removed from original container not identified by common name. Sugar on cookline not labeled Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over wonton wrappers in two door freezer Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-16: Time Extended

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bean sprouts in low boy under slicer. Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Deli container in sauce bucket in kitchen Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. Case of beef in walk-in cooler Repeat Violation - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-initial freezer. Two door silver reach in - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. In kitchen Corrected On-Site Repeat Violation - From follow-up inspection 2024-01-16: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 71F Operator removed Corrected On-Site - From follow-up inspection 2024-01-16: Time Extended

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken wrapped in clear wrap over beef in clear wrap. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in prep area blocked by towel basket. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken stored more than 24hrs per operator. Corrected On-Site

Basic - Food stored on floor. Bags of sugar and boxes of oil stored on floor in prep area. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door on cook line. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Reach in cooler on cook line. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in Cooler on cook line next to stove.

Basic - Single-service articles not stored inverted or protected from contamination. On cook line. Corrected On-Site

High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over noodles - From follow-up inspection 2022-09-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Blocked by chair - From follow-up inspection 2022-09-23: Time Extended

Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bucket in soy sauce - From follow-up inspection 2022-09-23: Time Extended

Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - From follow-up inspection 2022-09-23: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper maximum ppm Reading 200 ppm. Solid black on the strip - From follow-up inspection 2022-09-23: Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure./ cook preparation of salads.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ ; beef (55F - Cold Holding). Manager placed in another unit to cool. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Trashcan blocking sink and equipment in sink. Manager moved. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink./ sink in prep and dish room. Manager added soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl for rice.

Basic - Buildup of food debris/soil residue on equipment door handles.throughout kitchen on equipment. Repeat Violation

Basic - Ceiling tile missing./ above dishwasher.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance./ food prep and dish area.

Basic - Current Hotel and Restaurant license not displayed./ operator verified ownership. Manager printed. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./ cell phone on top portion of make table. Back pack on prep table at entrance to kitchen. manager moved to office. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over mushrooms in cook line reach-in cooler. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks. Employee touched dirty walk-in cooler door handles with gloves on and continued to work with food without removing gloves and washing hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken stock at 50°- cold holding less than four hours as per operator. Operator put the chicken stock on ice for cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Vegetable spring rolls at 93°- hot holding less than four hours as per operator. Operator put the vegetable spring rolls in cooler for quick chill. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored in hand wash sink located in dish washing area. Corrected On-Site

Intermediate - No paper towels or soap hand provided at bar handwash sink. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark provided for the cooked pork and the cooked noodles held over 24 hours in walk-in cooler. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table next to food. Observed in kitchen preparation area. Corrected On-Site

Basic - Equipment in poor repair. Broken gasket on kitchen reach-in cooler.

Basic - Floor soiled/has accumulation of debris. Observed under all equipments in dish washing area and under all bar equipment.

Basic - In-use tongs stored on equipment door handle between uses. Observed in cook line preparation area. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen preparation area.

Basic - No suitable facilities provided to store employee clothing and other possessions. Observed a phone stored with food in kitchen preparation area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters are in need of cleaning. 2. Flour storage container is in need of cleaning. 3. Hand washing sink located in dish washing area is in need of cleaning.

Basic - Stored food not covered. Observed uncovered beef stored in reach-in freezer. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. No label on the container of flour stored in kitchen preparation area.

Basic - Yellow cutting board has cut marks and is no longer cleanable. Observed in cook line preparation area.