Dagu Rice Noodles

Year by year

Inspections

1. Jun 23, 2025 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER - Not Corrected

     Multiple containers of spice mixes and sauces are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

2. May 20, 2025 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Slicer has accumulated debris and was last used yesterday.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods. Multiple items produced the day before did not have a label.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     MegaChef Pressure Cooker does not meet ANSI standards for food service equipment, or has not received prior approval from the Department.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Not serious Good Retail Practice Corrected on site

     FOOD - THAWING

     Chicken improperly thawed on a prep table. Chicken had been pulled out around 1hr ago and was at 48F.

     Correction: Adjust procedures or methods to properly thaw foods under refrigeration, submerged in running water, or in a microwave as part of a continuous cooking process.

     Code WFC 3-501.13

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Multiple containers of spice mixes and sauces are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: A) employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding through daily oversight of the employees’ routine monitoring for food temperatures and B) employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing.

     Correction: The person in charge shall ensure or provide training so that employees are [activity].

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Kitchen shelves have considerable debris and buildup.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for chlorine in the low-temp dishmachine is at 0ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for chlorine is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - HOT HOLDING

     A) Hard boiled eggs in hot wells being hot held at 129F for less than 1 hour. B) Beef in broth in pressure cooker being hot held at 95F for less than 1 hour. C) Beef with bone in hot wells being hot held at 129F for less than 1 1/2 hours.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

3. May 8, 2024 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES - Not Corrected

     Trash bin exteriors are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING - Not Corrected

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: training staff on safe food temperatures and how to perform temperature monitoring of hot and cold foods, proper food storage to prevent cross contamination, employee illness reporting policy, and date marking.

     Correction: The person in charge shall ensure or provide training so that employees are knowledgeable and performing the required monitoring to ensure safe foods.

     Code WFC 2-103.11

4. May 7, 2024 Routine Inspection · Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The food prep sink does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Sides and interior of prep coolers are soiled. Trash bin exteriors are soiled. Shelving units are soiled. Floors close to wall juncture are soiled.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Plastic wrap, tinfoil, and cardboard on shelving units, plastic bins and piping are not easily cleanable. Wooden sticks used for cooking large batches of broth are absorbent and not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove all tinfoil, plastic wrap and cardboard from surfaces. Discard wooden sticks and purchase a stirring stick that is smooth, nonabsorbent and easily cleanable.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw chicken and raw beef stored above cooked noodles in 2 door upright cooler. Raw chicken stored above lettuce bowls in single glass door cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor)

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice Corrected on site

     FOOD PREP SINK

     Food prep sink is used for warewashing and staff observed using 3 compartment warewashing sinks for food preparation (washing off/draining raw meat)

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands after handling raw beef before touching other clean surfaces like cooler doors.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code WFC 2-101.11

   • Serious Priority (CDC risk factor)

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: training staff on safe food temperatures and how to perform temperature monitoring of hot and cold foods, proper food storage to prevent cross contamination, employee illness reporting policy, and date marking.

     Correction: The person in charge shall ensure or provide training so that employees are knowledgeable and performing the required monitoring to ensure safe foods.

     Code WFC 2-103.11

   • Not serious Good Retail Practice

     PEST - CONTROL DEVICES

     Fly tape attached to ceiling above main kitchen prep cooler.

     Correction: Remove or relocate this device so that it is not over any food prep area.

     Code WFC 6-202.13

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - FOOD SURFACES

     Deli slicer and large pots are not being properly sanitized. Operator washes pots in food prep sink, and is using a detergent and bleach water mixture as a single step for cleaning and sanitizing.

     Correction: After cleaning, rinse and sanitize equipment and utensils.

     Code WFC 4-702.11

   • Serious Priority (CDC risk factor)

     TEMPERATURE - HOT HOLDING

     Duck eggs are 115-117F in noodle water bath unit. On stovetop range, beef is 83F. On range by stove, noodle soup is 110F. Gas flame has been turned off underneath noodle soup and beef.

     Correction: Maintain hot TCS foods at or above 135 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Kitchen prep cooler top has tofu at 55F, cut tomatoes at 55F, tripe at 52F, and beef at 48F; bottom has tofu at 56F and orange sauce at 55F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - INACCURATE STEM

     Thermometer kept in small prep cooler used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Thermometer reading 70F in cooler, which is 41F.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

5. Jan 19, 2022 Pre-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     MOP SINK

     There is no mop sink provided in food establishment.

     Correction: Provide at least 1 mop sink or 1 curbed cleaning facility.

     Code WFC 5-203.13