NOODLE STREET RESTAURANT

Separation Segregation Cross Contamination

At the time of the inspection the raw eggs chicken stored on top of salad unit with food items that are either cooked to a lower temperate or not heat treated. RAW vegetables in contact with Raw chicken.

Adequate Handwashing/Where/When/How

Observed no hand washing during inspection (Manager took corrective action and will continue to train and monitor employee hand washing - gloves being worn continuously - • Gloves are task specific and should NEVER be worn continuously. They get contaminated just as bare hands do so change them out frequently. • Wash your hands properly in between these changes i.e. (a 20 second scrub with soap warm water and don’t forget to dry off with a clean paper towel). • Gloves are not a stand-alone protective barrier. As mentioned above they are not 100% effective but when combined with proper hand washing they significantly reduce the possibility of contaminating your customer’s food. • Gloves can still cross-contaminate. Don’t touch the ready-to-eat food if you have just handled a raw piece of meat or eggs. Throw away the gloves wash your hands and put on a new pair. • If you touch a dirty surface with your glove (hair nose clothing floor equipment or utensils) the glove is dirty and you need to change them after washing your hands. • Bacteria from your skin continue to grow while underneath the gloves and that is why it is important to wash between handling the new gloves. Don’t pre-contaminate your gloves. • Non-latex gloves are recommended in Massachusetts. Keep a box of gloves in a readily accessible area. Perhaps by the hand wash sink. Being careful not to contaminate them here either. • Gloves used for food contact should not be used for money trash cleaning of soiled surfaces

Separation/Sanitizer Criteria

Sanitizing solution 200+ PPM (chlorine) (Manager took corrective action)

Separation/Sanitizer Criteria

Storing food in Containers used for chemicals Chemicals stored in food prep sink with food being prepped in basin

PIC Knowledge

Certified food protection manager's allergen certification expired (the operator shall submit to the health department within 24 hours that a full time on site certified food protection manager has been recertified)

PIC Performing Duties

Duties 2-103.11 Person in Charge. The person in charge shall ensure that: Employees are effectively cleaning their hands by routinely monitoring the employees' handwashing; Employees are preventing cross-contamination of ready-to-eat food with bare hands by properly using suitable utensils such as deli tissue spatulas tongs single-use gloves or dispensing equipment; and Employees are properly trained in food safety as it relates to their assigned duties by the certified food protection manager Allergen poster not posted in employee work area

PIC Performing Duties

The CFPM and PIC must provide proper training of staff and verification that the staff are following regulatory procedure. PIC must over see day to day operations and make corrective action when necessary. Review proper sanitizer set up cloth storage walk-in food storage and hand sink restrictions.

Non-Compliance w/Employee Health Policy

No employee/manager could explain the employee illness policy

Food Container Labels

Food containers not labeled

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.

Food Contact Surfaces Design

Reusing containers that are not NSF approved for reuse for food storage.

Non-Food Contact Surfaces

Mop sink not enclosed Rust on grease trap

Non-Food Contact Surfaces

Rust on bottom shelves of prep tables

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.

Improper Cleaning of Receptacles

The exterior of the trash receptacle stored within the food preparation area was soiled. Clean and maintain clean.

Adequate Number Frequency Vermin Proof

Discontinue using chemical containers for trash receptacles - Discontinue Provide proper trash receptacles with covers