Ramen Dozo

Inspector's notes

Observed cooked rice dated from the 24th, 25th, and 27th at 49*F - 51*F in walk in unit. Ambient temperature of walk in cooler was at 48 *F, per inspectors min/max. Rice was discarded by PIC at time of inspection. Observed boiled eggs in soy sauce at 50*F in walk in unit, and raw shelled eggs with an internal temperature of 51*F. Per PIC, boiled eggs had been placed in walk in 1 hour prior to inspection. Boiled eggs and raw shelled eggs were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that 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 sushi rice next to sushi prep table with discard time of 2 pm. Per PIC, rice had been made 1.5 hours prior. Informed PIC that time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Emailed written procedures to PIC at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Observed cooked rice dated from the 24th, 25th, and 27th at 49*F - 51*F in walk in unit. Ambient temperature of walk in cooler was at 48 *F, per inspectors min/max. Rice was discarded by PIC at time of inspection. Observed boiled eggs in soy sauce at 50*F in walk in unit, and raw shelled eggs with an internal temperature of 51*F. Per PIC, boiled eggs had been placed in walk in 1 hour prior to inspection. Boiled eggs and raw shelled eggs were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Informed PIC that 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 sushi rice next to sushi prep table with discard time of 2 pm. Per PIC, rice had been made 1.5 hours prior. Informed PIC that time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Emailed written procedures to PIC at time of inspection. Corrective Action: Corrected at time of inspection. *** 2nd Consecutive Violation ***

Inspector's notes

Ambient temperature of walk in unit containing cooked rice/cooked eggs was observed at 48*F per inspectors min/max. PIC submitted work order at time of inspection. Advised PIC to not use walk in cooler for TCS food items until it can hold an ambient temperature of 41F or below. Please repair walk in prior to re inspection within 24 hours. Corrective Action: Correct prior to 24 hours re-inspection.

Inspector's notes

Observed the manager's phone sitting on the prep table. PIC relocated the phone on an empty rack away from the food prep area. Advised PIC that employees must have a designated area for their personal belongings away from any food areas. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed black organic matter inside ice machine in the main kitchen. PIC stated he cleans the ice machine every 4 months. Advised PIC to burn the ice and properly wash, rinse, and sanitize ice machine and frequently clean it to prevent build-up. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed Time as a Public Health Control being used for the rice in a rice cooker located in the main kitchen; however, there were no time stamps nor proper documentation. PIC stated they use Time as a Public Health Control for the rice during lunch time, and that the rice was put out at 12:30pm. PIC created proper time stamps and written documentation for using Time as Public Health Control on rice. Advised PIC Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large leak from the faucet at the three-compartment sink. Informed PIC that the leak needs to be repaired. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed a large leak from the faucet at the three-compartment sink. Informed PIC that the faucet needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a flat of raw shell eggs stored in the top of a prep unit directly over sliced cabbage. Informed PIC that raw animal proteins cannot be stored above ready-to-eat (RTE) foods. PIC properly stored all raw animal proteins and RTE foods at time of inspection. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice, pork, chicken, marinated eggs, tofu, mayonnaise, and pork-based soup with internal temperatures ranging 48*F-52*F in the walk-in. The ambient air temperature of the unit is 43.7*F, measured using min/max thermometer. PIC informed that these foods had been in the unit since at least the day prior. Informed PIC that due to the items being above 41*F and in the unit for longer than 4 hours, these products need to be discarded. PIC discarded all improperly cold held TCS foods at time of inspection. These items were embargoed. Informed PIC that the unit may not be used for the storage of TCS foods until it is capable of holding these foods at 41*F or below. PIC agreed to not use the unit for the storage of TCS foods. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed marinated cooked eggs, cooked bamboo shoots, cooked chicken, and cooked pork all missing date marks. Informed PIC that these foods need to be date marked within 24 hours of preparation. PIC stated that these foods had been prepared 4-5 days ago. Instructed PIC to label each of the food items with the day that they were prepared. PIC properly date marked all TCS foods 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.

Inspector's notes

Observed the walk-in unit holding TCS foods at 48*F-52*F. The ambient temperature of the unit is 43.7*F, measured using min/max thermometer. Informed PIC that the walk-in needs to be running at 41*F or below prior to reinspection. 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. Corrective Action: Correct prior to re-inspection on 8/18/2025.

Inspector's notes

Observed raw shrimp thawing in a container with stagnant cold water. Informed PIC that food being thawed need to be thawed under cool running water, under refrigeration, or as part of the cooking process. PIC placed the shrimp under cool running water at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a large leak from the faucet at the three-compartment sink. Informed PIC that the faucet needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed sushi rice at the front of the kitchen being kept on time as a control missing the time stamp. Informed PIC that any foods being held on time as a control need to be time stamped to ensure it is properly discarded. PIC time stamped the rice at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two plates of cooked rice past the 7-day date mark (11/16 and 11/23) in the walk-in refrigerator. PIC stated that the dates written are the dates they were cooked. Informed PIC that the rice needs to be discarded because it is past the seven day date marking window. PIC discarded the rice at time of inspection. Rice was embargoed. Discussed the importance of discarding food that is past seven days of preparation. Discussed with PIC that freezing the product puts the seven days on hold - for example, if product is frozen the day it was prepped/made it remains on day one and the day it is pulled out to thaw is now day two. 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 past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a package of thawed ROP raw tuna in the bottom of the rightmost cold holding unit. Informed PIC that fish cannot be thawed in ROP under refrigerator, they must first be removed from the ROP. Instructed PIC to remove the tuna from ROP. PIC removed the tuna from ROP and placed it into a metal container at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the women's restroom missing a trash receptacle with a lid. Informed PIC that there needs to be a covered trash receptacle in the women's rest room. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a can of pest and insect spray on the top shelf by the mop sink. Informed PIC that pest control chemicals are not allowed on to be stored onsite and a certified pest control applicator needs to apply the service if needed. PIC removed the spray from the premises 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

Observed an accumulation of food and other debris underneath the equipment in the kitchen. Observed a heavy dark yellow buildup of grease and other debris underneath the fryers and on the wheels themselves. Informed PIC that these areas need to be cleaned and continue to be cleaned at a rate which precludes the accumulation of dirt, debris, and organic matter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine 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 label indicating when they were prepared/opened/opened and thawed: tofu, seaweed salad, cooked beef/onion, and cooked chicken. Person in charge indicated they were all made Monday (12/11/23) except for the chicken which was made Sunday (12/10/23). Person in charge labelled all of these foods. Person in charge was informed that ready to eat time/temperature controlled for safety foods that are stored in the establishment for more than 24 hours must be labelled with their opened, prepared, or opened and thawed date to ensure they are discarded/sold within 7 days (day 1 being the day they were opened, prepared, or opened and thawed). Correct By: Corrected At Time Of Inspection

Repeat Violation Core-5-501.17, C: Toilet Room Receptacle, Covered>>>Observed no covered toilet room receptacle in the women's restroom. Establishment must acquire a covered toile room receptacle for the women's restroom by the next routine inspection. Correct By: Correct Prior To Next Routine Inspection,Repeat Violations: 2nd