I Noodle Ramen & Hibachi

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. In use dish machine reading 10ppm after running multiple times. **Warning**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Several food handlers touching face with gloved hands then continued to handle containers of food and clean equipment without washing hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over various sauces and other ready to eat items in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (66F - Cold Holding);curry sauce (78F - Cold Holding); fried chicken (69F - Cold Holding); cut cabbage mix (74F - Cold Holding) per employees all items taken in and out of reach in coolers and walk in cooler for less then a few hours, all items moved into coolers. **Corrective Action Taken** **Warning**

High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles of degreaser and all purpose cleaners stored over dish machine where clean dishes come out.

Intermediate - Employee dumping mop water in the three-compartment sink / food preparation sink. Employee states mop water is discarded in triple sink next to dish machine after inspector asked what do they do with the mop water since the mop sink basin is filled with containers and bag of onions.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. mashed potatoes (46F - Cooling, after 25 minutes 46F) in covered container more then a few inches deep in walk in cooler, per employee potatoes where cooked about 4 hours ago, cover removed. mango chutney (64F - Cooling, after 40 minutes 64F) in cart in middle of kitchen, per employee chutney was made several hours ago and they keep taking it in and out of cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash station in middle of kitchen blocked with black hand cart.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ The only certified food manager for the establishment is not on site with 5 food handlers working at time of inspection.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in ware washing area.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per employees on site 4 food handlers on site have been working for over 3 months and do not have any food handler training.

Intermediate - Spray bottle containing toxic substance not labeled. Various spray bottles with yellow and purple liquid in dish washing area and server area.