Tampopo Ramen

Inspector's notes

Observed PIC wash hands for 7 seconds before terminating hand wash procedure. Worker was stopped before leaving sink, asked to lather hands for 15 seconds, and was observed completing the handwashing process properly upon request. Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several employees wash their hands for less than 20 seconds or without using soap before returning to food preparation. Employees were observed to have contaminated hands by touching hair and by leaving then returning to cookline. Discussed with person in charge proper hand washing procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge states they will discuss with staff proper hand washing. Employees properly washed hands at a handsink at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (3RD CONSECUTIVE).

Inspector's notes

Observed employee apply burn lotion to forearm and rinse fingertips at prep sink without soap at time of inspection. Also observed employee wash hands for less than 20 seconds before putting on gloves to prep food. Employees properly washed hands at handwash sink at time of inspection. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee rinse soiled dishes then reach to put away sanitized dishes without washing hands in between. Instructed employee to properly wash hands at a handwash sink at time of inspection. Observed employee apply burn lotion on forearm and rinse fingers at prep sink before scooping out boiled eggs from ice bath. Instructed employee to properly wash hands at handwash sink at time of inspection. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 2ND CONSECUTIVE VIOLATION.

Inspector's notes

Observed gobo/burdock roots stored directly in printed grocery bag in standing reach-in. Discussed use of non-food grade bags (including to-go bags and trash bags) is not approved for storage of open food items to prevent migration of deleterious substances. PIC moved gobo to an food-safe bag at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed several employees wash their hands for less than 20 seconds or without using soap. Discussed with person in charge proper hand washing procedures. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Person in charge discussed with staff proper hand washing. Corrective Action: Corrected at time of inspection. PRIORITY VIOLATION-2-301.14 - Priority: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed employee handle dirty dishes and then immediately, without washing their hands, start to scoop ice for a drink. Employee was informed that handling dirty dishes may have contaminated their hands and anytime your hands may become contaminated you must wash your hands prior to engaging in your next task. Employee washed their hands. Guidance document was given at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pitcher in hand sink in noodle room. Person in charge was informed that hand sinks must be maintained so accessible at all times and not used for other purposes than handwashing. The pitcher was removed from the hand sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sanitizer stored directly above spices in noodle preparation room. Also observed butane, isopropyl alcohol, and Lysol disinfectant stored directly above to go containers in the drink area.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed employee removing shells from hard boiled eggs. Person in charge indicated these hard-boiled eggs would not be cooked again and they would be served with soups. Person in charge was informed that the hard-boiled eggs would be considered ready to eat (RTE) and employees must handle RTE foods with gloves or utensils. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Person in charge elected to boil these eggs again in lieu of discarding them; eggs were reboiled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked gyoza and cooked takoyaki with internal temperatures between 47*F - 60*F in a refrigerated prep table; employee indicated they had these foods out of refrigeration for a little less than an hour prior to putting them back in refrigeration. Discussed leaving these foods in the refrigerator to ensure they return to 41*F and below within 4 hours. Observed pork broth with an internal temperature of 71*F; the person in charge indicated they removed it from refrigeration at 7 am and didn't move it back to refrigeration until 11 am. Discussed with the person in charge ensuring that all time/temperature controlled for safety (TCS) foods not actively being prepared, cooked, cooled, or on time as a public health control are held at 41*F and below. Person in charge willingly discarded of the pork broth. Also observed probiotic dairy drink with an internal temperature of 45*F; the measured ambient temperature of the unit was 45.5*F using a min/max thermometer and the person in charge indicated they had been in the unit since Saturday. Person in charge willingly discarded the probiotic dairy drink. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed gobo and pork broth with no label indicating when they were prepared. Person in charge indicated that the gobo was prepared 2 days before inspection and the pork broth was prepared Sunday. 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. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Observed probiotic dairy drink with an internal temperature of 45*F; the measured ambient temperature of the unit was 45.5*F using a min/max thermometer and the person in charge indicated they had been in the unit since Saturday (the unit is the sliding glass door refrigeration unit in the dining room). Person in charge willingly discarded the probiotic dairy drink. Person in charge indicated they would no longer stored time/temperature controlled for safety foods in this unit except for raw whole shelled eggs. Person in charge was informed cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below if they want to store non-raw whole shelled eggs time/temperature controlled for safety foods. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-302.11 (A1-2), P: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection From Cross Contamination. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4621/AMC-Toolbox---Cross-Contamination.>>>Observed a case of raw chicken stored directly above a case of raw pork in the a reach in refrigerator in the kitchen. Also observed a container of raw squid stored directly on top of a container of pickled ginger. Discussed with person in charge the importance of separating foods in a ready-to-eat form from raw animal foods during storage, preparation, holding and display to prevent them from becoming contaminated by pathogens that may be present in or on the raw animal foods. It is also important to separate different raw animal foods from each other during storage, preparation, holding and display due to the different cooking temperatures necessary to kill potential pathogens specific to those raw animal foods. Always store ready to eat food next to or above raw animal foods and stored raw animal foods next to or vertically based off of their final cooking temperature (i.e. if the final cooking temperature is higher store them on the lowest shelfs). Person in charge moved raw chicken to bottom shelf and raw squid to bottom shelf. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources.>>>Observed the following ready to eat time/temperature controlled for safety foods with no date indicating when they were prepared, opened, or opened and thawed: cooked chicken, cooked curry, crab salad, and seaweed salad. Person in charge indicated all of these foods were prepared, opened, or opened and thawed on 02/24. Person in charge labelled all of these foods. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Correct By: Corrected At Time Of Inspection

Priority Foundation-7-102.11, Pf: Common Name-Working Containers>>>Observed 2 clear spray bottles with no label indicating what was in the bottle. Person in charge indicated they had table top cleaner. Working containers used for storing poisonous/toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material to help prevent the dangerous misuse of the contents. Person in charge labelled all of the containers. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-203.11, Pf: Handwashing Sinks-Numbers and Capacities. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. __ Noted there is no hand washing sink visible and easily accessible for the servers' station. Nearest hand sinks are in the ware washing room and cook line. Provide a hand sink with side splashguards in the servers' area. Sink must have hot and cold water. Correct By: Correct Prior To Reinspection

Priority Foundation-3-603.11, Pf: Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. __ Noted soft-boiled eggs on the menu was not provided with the reminder or disclaimer. Provide an asterisk (*) at the menu items that can be served raw/ undercooked and a disclaimer that stated "* Eggs not fully cooked. Consuming raw/undercooked eggs can increase your risk of foodborne illness especially if you have certain medical conditions." Correct By: Correct Prior To Reinspection

Priority Foundation-4-302.12, Pf: Food Temperature Measuring Devices __ Food measuring thermometer is not available. Please provide. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises __ Noted numerous fans with blades are used to add air circulation inside the work areas. Please contact an HVAC company for additional air circulation or use bladeless fans. Correct By: Correct Prior To Next Routine Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained __ Noted faucet is missing at the 3-comp sink, only a sprayer arm is available. A sprayer arm can be in addition to but not to replace the faucet. Repair / replace all leaking faucets. Also, noted a threaded hose is used as a pot filler at the cook line. Remove the hose, relocate/ replace with the existing faucet or another pot filler faucet. PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap __ Noted the glass merchandiser's evaporating pan is not working and previous owner poked a hole in the old evaporator pan and running a hose from the pan to the floor sink under the ice machine. Please replace the evaporator pan or run rigid drainpipe from the machine to the floor sink with minimum 1" air gap from the finished grade. Correct By: Correct Prior To Reinspection

Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability __ Noted paint is peeling on the walls. Repaint with semi-gloss or high-gloss paint. Please use light color. Correct By: Correct Prior To Next Routine Inspection