Senzu Noodle Bar

Basic – Bowl or other container with no handle used to dispense food

Using bowl no handle in sugar Corrected On-Site Repeat Violation

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

In back of kitchen vents accumulated dust

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Boba scooper in standing water temped at 74F Corrected On-Site

Basic – No handwashing sign provided at a hand sink used by food employees

At men's restroom Corrected On-Site

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters Repeat Violation

Basic – Reuse of single-service or single-use articles

Using siracha bottle for soy sauce Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Unlabeled white substance at front counter Corrected On-Site Repeat Violation

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

nRaw chicken over cooked shrimp in reach in freezer nnRaw shelled eggs over produce in walk in cooler Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nchicken (117F – Hot Holding), suggested rapid reheat on item, retemped at chicken 171F Corrected On-Site

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime

White cutting board stained in back of kitchen

Intermediate – Handwash sink used for purposes other than handwashing

Strainer in hand sink at front area Corrected On-Site

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle Corrected On-Site Repeat Violation