Kapow! Noodle Bar

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food out of temperature
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. Operator currently has tile repairmen on site doing repairs

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41°F. In flip top cooler at end of cook line overstocked salted butter (51°F - Cold Holding)per operator product left in cooler for over 6 hours see stop sale.
  • High priority: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment sells himachi served raw with no parasite destruction letter, Fish must be fully cooked or discarded until parasite destruction letter provided.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. In flip top cooler at end of cook line overstocked salted butter (51°F - Cold Holding)per operator product left in cooler for over 6 hours see stop sale. At cook line on table fried rice (50°F - Cold Holding); cooked rice noodle (53°F - Cold Holding); fresh garlic in oil sauce (51°F - Cold Holding) per operator products not portioned or prepared today and held at room temperature for approximately 2 hours, discussed with operator who time marked products for time as a public health control. In reach in cooler at sushi bar raw wagyu beef (61°F - Cold Holding) per chef product not portioned or prepared today and held in unit for approximately 2 hours, discussed with operator to move to another cooler to chill. In reach in cooler across from fryers bean sprouts (47°F - Cold Holding) cooked chicken (47°F - Cold Holding) per operator products not portioned or prepared today and held unit for approximately 2 hours, discussed with chef who placed bag of ice on product.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler large tub of cooked cauliflower (51°F - Cooling) at 1:00 since 12:45 to 54°F at 1:45, at this current rate of cooling product will not reach 41°F within 6 hours, discussed with operator to move products to shallow pans to allow adequate air flow cooling.
  • Intermediate: No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At sushi bar time as a public health control used for sushi rice time marked 12-4pm with no written procedures. Discussed with operator and emailed form to be completed.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer non commercially packaged raw fish eggs stored directly above bamboo leaves used for plating customer food, discussed with chef who corrected storage of products.
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. At sushi bar reach in cooler raw fish eggs stored directly above pickled radish, discussed with chef who corrected storage of products.
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed produce stored above cooked cauliflower, discussed with operator who corrected storage.
• Handwashing and hygienic practices
  • 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. Chef wiped mouth with hand and after handled trays of cooked dumplings without washing hands, discussed with chef who washed hands.
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish washing station employee beverages storage on rack with clean and sanitized dishes, discussed with operator to remove drinks.
• Food-contact surfaces designed and maintained
  • Basic: Reach-in cooler shelves with rust that has pitted the surface. Multiple reach in cooler shelves rusted and pitted, discussed with operator to repair or replace.
• Food-contact surfaces clean and sanitized
  • 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. Dishwasher (Chlorine 0ppm) discussed with operator to correct to 50-100ppm chlorine.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Operator used hand washing sink to fill ice cup with water, discussed with operator.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. Approximately 3 dead roaches under soda rack in kitchen. Approximately 32 dead roaches under dish washing machine. Approximately 3 dead roaches under ice machine. Discussed with operator clean and sanitize areas.
  • High priority: Roach activity present as evidenced by live roaches found. Approximately 1 live roach on floor at cook line under wire metal shelf used for storing vegetables and fried rice for service. Approximately 2 live roaches on floor at cook line running. Approximately 1 live roach under 2 compartment sink on floor at food preparation area. Discussed with operator who began to eliminate roaches and clean and sanitize areas.
• Floors, walls, ceilings and ventilation
  • Basic: Floor tiles missing and/or in disrepair. At cook line multiple missing floor tiles with standing water, discussed with operator to repair.