Kungfu Noodles

Inspector's notes

No certified food manager present.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/16/26. Front hand washing sink is broken and has been taken out of service. Please repair and put back into service prior to reinspection 4/16/26.

Inspector's notes

Corrective Action: Corrected at time of inspection. Knife moved to dishwashing after being stored improperly rinsed and returned to prep table without wash-rinse-sanitize steps. Reviewed proper warewashing procedure with PIC.

Inspector's notes

Corrective Action: Corrected at time of inspection. Wide-mouth jars of chili oil left on tables between customers for self-service throughout the day. Employee removed jars, will provide single-service containers for chili oil.

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked beef pans of cooked chicken, pan of pooled raw egg, bean sprouts and fresh garlic in oil held on counter without time control for more than 3 hours at 68*F to 89*F internally. Embargoed, PIC discarded.

Inspector's notes

Corrective Action: Correct by re-inspection 4/16/26. Cooked boba in pan on counter, at 83*F internally, under time control with no written procedure or discard time. Employee provided discard time.

Inspector's notes

Corrective Action: Correct prior to re-inspection 4/16/26. No sanitizer test strips available at time of inspection. Please provide prior to reinspection

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

There were no date markings on cooked foods and RTE/TCS foods (cooked tempura chicken, cooked shrimp, cooked broccoli, etc.) in the walk-in and the cold holding unit across from the three-compartment sink. Person in charge (PIC) put dates on food items at time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods were properly date marked at the time of inspection. Corrective Action: Corrected at time of inspection. **A pattern of non-compliance is observed, 1st consecutive.

Inspector's notes

Observed the in-use knives being stored between the cold holding unit and the counter. There was food debris buildup in this area. Discussed with person in charge (PIC) that they need to be stored in a clean area to reduce risk of contamination. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hand sink in the kitchen was blocked by a large trash can. Discussed with person in charge (PIC) that all hand sinks need to be easily accessible to ensure frequent hand washing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed that the walk-in cooler was not working at time of inspection. Walk-in dial thermometer read 65*F and inspector's min/max recorded 65.4*F. Person in charge (PIC) stated it was not working when they got into work and opened for business. PIC did not know how long the walk-in cooler and food was out of temperature. Internal food temperatures were gathered using inspector's probe thermometer and ranged from 49*F-62*F. All cooked foods were prepared and cooled the previous day according to PIC. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Please see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed there were no dates on the foods in the walk-in cooler. The person in charge (PIC) stated the foods were prepped, cooked, and cooled the previous day. Discussed with PIC that foods need a date to reduce the risk of serving expired foods. The walk-in cooler was not working, and these foods were embargoed for temperature. PIC shall use date marking going forward to reduce risk to consumers. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a spray bottle/container of degreaser in the kitchen near the hand wash sink that did not have a label. Discussed with person in charge (PIC) that all cleaners and chemicals need a label to reduce risk of chemical contamination. PIC made a label for the container at time of inspection. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: There was a can of Raid pest control behind the front counter. Discussed with person in charge (PIC) that all pest control shall only be applied by a certified pest control specialist and that pest control spray cannot be stored onsite at a food establishment to reduce risk of contamination. PIC threw the can of Raid away in the outside dumpster at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There were no chlorine test strips onsite at time of inspection. Discussed with person in charge (PIC) that test strips are the only way to know if the sanitizer is the right concentration and shall be ready to use at all times. PIC shall order test strips by re-inspection. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 07/23/2025.

Inspector's notes

The hand washing sink in the kitchen near the three-compartment sink had large, empty food cans in it. Hand washing sinks need to be clear and ready to use for only hand washing. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken and beef cooling in deep containers with plastic wrap covering the containers. The employees stated the food was made within the last 30-mintues. Discussed with employees that the food needed to be transferred to a shallow container and needs to be uncovered to promote faster cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cilantro soaking in the three-compartment sink instead of the food prep sink. Discussed with employes that the three-compartment sink is only used for washing dishes and the food prep sink is used to prep food to reduce risk of contamination. Employee cleaned out the food prep sink and moved the cilantro at time of inspection. Corrective Action: Corrected at time of inspection.