HAO'S NOODLE ASIAN CUISINE
2677 FOREST HILL BLVD, PALM SPRINGS 33406
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 4/18/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/18/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/16/2024
High Priority
9
Intermediate
1
Basic
2
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen ice machine; accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line flip top cooler; employee beverage container on cutting board. Operator removed. Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. At dry storage area; 1 #5 size can Hoisin sauce. See stop sale. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At glass door reach in cooler; bleached non-food grade paper towels used to line container of washed cut scallions and cilantro. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell eggs stored in same container as washed/cut broccoli. See Stop Sale. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; plastic wrapped portioned raw chicken over cooked duck. Operator moved raw chicken below duck. Corrected On-Site Warning
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw animal food stored in same container as ready-to-eat food. At cook line; raw shell eggs stored in same container as washed/cut broccoli. See Stop Sale. Warning
- 01B-02-5: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 degrees Fahrenheit. At walk-in cooler; cooked rice (49F - Cold Holding); rice noodles rehydrated in water (47F - Cold Holding); bean sprouts (50F - Cold Holding); tofu (48F - Cold Holding) . Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At walk-in cooler; raw shell eggs (50F - Ambient Air Temperature Cold Holding). Operator stated not prepared or portioned today, being held in cooler overnight. See Stop Sale. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-in cooler; cooked rice (49F - Cold Holding); rice noodles rehydrated in water (47F - Cold Holding); bean sprouts (50F - Cold Holding); tofu (48F - Cold Holding) . Operator stated items not prepared or portioned today, held in cooler overnight. See Stop Sale. At cook line prep table next to cook top; cooked rice (65F - Cold Holding); bean sprouts (58F - Cold Holding); rice noodles rehydrated in water (56F - Cold Holding). Operator stated items not prepared or portioned today, being held on time less than 1 hour, no time mark applied, no written procedures available for use of time as a public health control, applied appropriate time mark. **Corrective Action Taken** Repeat Violation Admin Complaint
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. At sushi bar; Sanitizer Bucket (Chlorine - 200+ppm). Operator diluted to chlorine 100ppm. Corrected On-Site Warning
- 03F-10-5: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; Sushi rice (TPHC), time mark applied. At cook line prep table next to cook top; cooked rice (65F - Cold Holding); bean sprouts (58F - Cold Holding); rice noodles rehydrated in water (56F - Cold Holding). Operator stated items not prepared or portioned today, being held on time less than 1 hour, no time mark applied, no written procedures available for use of time as a public health control. Provided form to Operator, advised to fill out completely. Warning
Food safety inspection conducted on 4/16/2024 revealed 12 total violations (9 high priority, 1 intermediate, 2 basic).
Inspection on 12/19/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/19/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/18/2023
High Priority
7
Intermediate
1
Basic
0
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-86-1:High Priority - Observed: Non-food grade paper/paper towel used as liner for food container. At cook line; non food grade paper used to line bottom of container of shrimp. Operator removed paper towels. Corrected On-Site Warning Priority: High Priority
- 14-31-5:High Priority - Observed: Nonfood-grade bags used in direct contact with food. At walk in cooler; Non food grade “Thank You” bag used to store salad greens. Operator removed from bag. Corrected On-Site Warning Priority: High Priority
- 50-17-3:High Priority - Observed: Operating with an expired Division of Hotels and Restaurants license. Expired 12/01/2023 Warning Priority: High Priority
- 05-03-4:Intermediate - Observed: Probe thermometer not within the intended measuring range of use. Probe thermometer does not register below 70F. Warning Priority: Intermediate
- 08A-05-6:High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler; Raw chicken stored over coconut. Operator moved raw chicken. Corrected On-Site Warning Priority: High Priority
- 08A-17-6:High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer; bowl of raw chicken stored over portioned bags of raw pork. Operator moved chicken below pork. Corrected On-Site Warning Priority: High Priority
- 01B-02-5:High Priority - Observed: 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 degrees Fahrenheit. At low boy at sushi station; spicy tuna (57F - Cold Holding). Operator stated not prepared or portioned today. Stored in cooler overnight. See Stop Sale. Warning Priority: High Priority
- 03A-02-5:High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At low boy at sushi station; spicy tuna (57F - Cold Holding). Operator stated not prepared or portioned today. Stored in cooler overnight. See Stop Sale. At prep table next to cook line; bean sprouts (55F - Cold Holding); cooked rice (52F - Cold Holding; Operator stated not prepared or portioned today, being held at room temperature for 2 hours. Advised operator to use Time as a Public Health Control. Operator placed time mark. **Corrective Action Taken** Warning Priority: High Priority
Food safety inspection conducted on 12/18/2023 revealed 8 total violations (7 high priority, 1 intermediate, 0 basic).