NOODLE STREET RESTAURANT
FAILTuesday, March 4, 2014 at 6:04 PM
Violations Cited
08-3-302.11/3-304.11
Separation Segregation Cross Contamination
At the time of the inspection the sanitizer bucket beneath the cooking station was calibrated to a chlorine concentration in excess of 200 ppm. The excessive chlorine concentration represents a potential cross contamination hazard to the foods coming into direct contact with the sanitizer. The sanitizer was diluted to 50 to 75 ppm. Review proper calibration with the staff.
Why This Matters
Cross-contamination can spread dangerous pathogens throughout the facility
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
31-5-204/05.11
Location Accessible
Two covered containers of condiments were observed on the edge of the hand sink. No food storage containers or any other equipment should ever be stored on or within the hand sink basin.
Why This Matters
FORCED NON-COMPLIANCE: Blocked sinks force employees to skip handwashing. Studies show 89% compliance when sinks accessible vs 35% when blocked. Each skipped handwash potentially contaminates multiple food items. Inaccessible sinks contributed to Hepatitis A outbreak affecting 660 people.
Code Requirements
Handwashing sinks must be: Accessible at ALL times; Used ONLY for handwashing; Located within 25 feet of food prep; Clear of all equipment and supplies; Never used for food prep, dishwashing, or chemical disposal; Minimum one sink per 5 workers during peak times.
Corrective Actions
Clear ALL handwashing sinks immediately; Post 'Handwashing Only' signs; Relocate any blocking equipment; Provide alternative sinks for other uses; Train staff on sink designation; Monitor hourly for compliance
M-2-103.11
PIC Performing Duties
The CFPM and PIC must provide proper training of staff and verification that the staff are following regulatory procedure. Review proper sanitizer set up cloth storage walk-in food storage and hand sink restrictions.
Why This Matters
EXTREME RISK: Without active management, ALL five CDC risk factors go unchecked. Studies show restaurants without certified managers have 2.5 times more critical violations. Lack of supervision leads to: temperature abuse (bacteria double every 20 minutes), cross-contamination spreading pathogens, sick employees working with food, improper cooking allowing pathogen survival. This single violation enables conditions for major outbreaks.
Code Requirements
PIC MUST: Be present during ALL operating hours; Hold valid food safety certification; Actively monitor employee health and hygiene; Ensure proper cooking, cooling, and holding temperatures; Verify foods from approved sources; Monitor handwashing compliance; Ensure equipment properly sanitized; Take immediate corrective actions for violations; Demonstrate knowledge to health inspector; Train and supervise all food employees.
Corrective Actions
IMMEDIATE: Designate qualified PIC immediately; If no certified manager available, cease operations; Implement active managerial control system; Create monitoring logs for all CDC risk factors; Retrain management on responsibilities; Post PIC duties checklist
08-3-305-307.11
Food Protection
Bags and packages of raw meat were observed stored above noodles and beside containers of vegetables. The raw meat must be maintained separate from ready to eat foods and foods of a lower final cooking temperature. Raw meats and eggs could be stored on the shelving on the immediate right / front of the door. Vegetables and prepared foods could be stored on the shelving to the left and rear. An alternative could be to store all meats and eggs on the lower shelving with ready to eat foods and prepared foods on the upper shelving. No food product or packaging storage is permitted on the floor. Correct both.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.
21-3-304.14
Wiping Cloths Clean Sanitize
Wiping cloths were observed on several food preparation and non-food preparation surfaces. Wiping cloths must be stored in sanitizer when not in use. Correct.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
33-5-501.116
Improper Cleaning of Receptacles
The exterior of the trash receptacle stored within the food preparation area was soiled. Clean and maintain clean.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.