Hachi Ramen

Inspector's notes

Observed a water leak from faucet on cooks line. PIC stated work is to be completed in the next week. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

At time of inspection, observed 3 compartment sink with the sanitizer concentration measured at 10ppm concentration of chlorine. Person in charge (PIC) added additional chlorine at time of inspection. Concentration still measured at 10ppm chlorine. PIC added additional sanitizer and concentration measured at 50 ppm chlorine. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a can of oyster sauce in the walk-in cooler that was previously opened. Discussed with person in charge (PIC) that left over sauce needs to be stored in a re-usable food-storage container. Single-use food containers are intended for single-use and may not be re-used for storage of food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection. Employee food and beverage stored above clean equipment and food available for service. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use.

Inspector's notes

Corrective Action: Correct prior to re-inspection 8/21/25. Cooked garlic mixture under time control, at 62*F internally, not marked with discard time and no written time control procedure available. Must provide written time as a control procedures prior to re-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.

Inspector's notes

Corrective Action: Corrected at time of inspection. No discard time for cooked garlic mixture held at wok, at 73*F internally. 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.

Inspector's notes

Corrective Action: Corrected at time of inspection. Pork broth cooling in deep covered containers in the walk-in. PIC had broth moved to the freezer and transferred to shallow containers to rapidly cool. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means.

Inspector's notes

Observed employee with gloves cracking raw shelled eggs and using the same gloves to touch a customers to go container and served to a customer. Talked to manager about handwashing and options at the cookline. Employee washed their hands and changed out gloves. Ensure that employees wash hands going from raw animal products to working with ready to eat foods and plates for customers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hot water present at womens restroom hand sink. Talked to manager about requirements. Ensure that each place that hands are washed are capable of 100F at all times. Send picture of obtained hot water within 10 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed raw shelled eggs on a shelf in the walkin stored directly above broths and other ready to eat foods for customers. Manager relocated the items to a lower shelf, talked to manager about food storage options. Ensure that raw animal products are below ready to eat foods in the facility. Corrective Action: Corrected at time of inspection.

Inspector's notes

contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Unwrapped forks remain stored on customer tables. Corrective Action: Corrected at time of inspection. 4-901.11 - Core: Equipment and Utensils, Air-Drying Required Addl Notes: Dishware and equipment towel-dried after washing. PIC had equipment re-washed and allowed to air dry. Corrective Action: Corrected at time of inspection. All equipment and food contact surfaces must be air-dried after properly cleaning and sanitizing.

Inspector's notes

Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. .......Employee handled dirty dishes then put on glove to handle ready to eat food without washing hands. Had employee wash hands. 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. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness.........Chlorine sanitizer in use in 3 comp sink at less than 25 ppm. Employee re-made the sanitizer to the proper 50-100 ppm concentration and returned all recently washed equipment to dishwashing to be sanitized.. 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/4574/AMC-Toolbox---Food-Contact-Surfaces. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling. >>> Observed 2 deep pots of pork broth being stored on the floor in the walk-in with an ambient internal temperature of 47-51'F. Per PIC, the pork broth was cooked 1 day prior to inspection and the pots were placed in the walk-in during the evening after being cooled in the freezer. Pork broth was embargoed at time of inspection. Discussed the importance of proper cooling methods to allow for proper cooling with the PIC. All items should be cooled in uncovered, shallow pans in the walk-in, by using an ice bath, or another effective means. Foods must be cooled from 135'F-70'F in the first 2 hours and from 70'F-41'F in the next 4 hours for a total of 6 hours. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises >>> Observed the following food items, Pork broth in deep pot and unboxed jumbo chicken paws, being stored on the floor of the freezer. All food must be stored at least 6 inches off the ground at all times. PIC moved pork broth and chicken paws to freezer shelving at the time of inspection. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation >>> Observed wiping towel stored in the sanitizer bucket in the drink prep area, containing less than 10 ppm chlorine sanitizer when measured with a chemical test strip. Discussed that unless dry, sani towels should be kept in an approved sanitizer at the appropriate concentration (50-100ppm for chlorine). The manager removed the wet towels to be cleaned and placed new towels on the counter stored in a chlorine solution measuring 50ppm. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained >>> Observed leak at the faucet of the 3-comp sink. All plumbing systems must be maintained in good repair. Repair/replace prior to next routine inspection. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-2-301.14, P: When to Wash.....Employee wearing gloves touched their clothing and continued handling food. Had employee wash hands and put on clean gloves. 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. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking....Two pots of chicken broth in the walk-in, made previous day per PIC, not marked with the discard date. PIC marked the items for discard. 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. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises........Box of seafood stored directly on the floor of the walk-in freezer. PIC moved box to proper storage, at least 6" above the floor. Pan of pork roll and tray of pot stickers stored uncovered in the freezer. PIC had pans covered to protect the food from possible contamination. Correct By: Corrected At Time Of Inspection

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils.....Heavy accumulation of grease on the vent hood, on the wall behind the wok and on the shelves of adjacent prep tables. Please maintain clean. Correct By: Correct Prior To Next Routine Inspection