Ramen Hood

Inspector's notes

Observed an ambient air temperature of 48*F in the walk-in cooler utilizing a min/max thermometer. Due to the insufficient capacity to maintain TCS foods at proper temperatures, the establishment has been suspended at this time. See INSP-016112-2026. A reinspection has been scheduled for tomorrow, Friday, July 3rd. A permit holder shall immediately discontinue operations and notify the regulatory authority if an imminent health hazard may exist because of an emergency such as a fire, flood, extended interruption of electrical or water service, sewage backup, misuse of poisonous or toxic materials, onset of an apparent foodborne illness outbreak, gross insanitary occurrence or condition, or other circumstance that may endanger public health. Corrective Action: Correct at once.

Inspector's notes

Observed no food manager onsite at time of inspection. 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. 2nd consecutive repeat.

Inspector's notes

Observed in the walk-in cooler shredded cabbage, bean sprouts, corn, crab meat, marinated boiled eggs, egg noodles, tofu, raw eggs, broth, and raw pork with temperatures of 46-48*F, prepared on 6/30. The raw chicken was still frozen and placed into the walk-in freezer. Ambient air temperature taken with a min/max thermometer is 48*F. Observed prepackaged bags of vegan spicy miso and garlic oil being stored at room temperature in the dry storage area with 'keep refrigerated' written on the packaging. The PIC was unaware these items needed to be refrigerated and had been delivered two days ago. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection. 4th consecutive repeat.

Inspector's notes

Observed an ambient air temperature of 48*F with a min/max thermometer of the walk-in cooler. Ice build-up was also observed behind the compressor fans. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below and must be maintained in good repair. Due to insufficient cold holding capacity, the establishment has been suspended at this time. Reinspection has been scheduled for tomorrow, Friday, July 3rd. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed spring rolls in the freezer being stored in grocery bags, which has been brought from another location. 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. The PIC removed the egg rolls from the grocery bags and placed into containers. Corrective Action: Corrected at time of inspection. 2nd consecutive repeat.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Employee returned from restroom then donned gloves to work with cooking equipment without a handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. 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.

Inspector's notes

***Third Consecutive Violation*** At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of 0ppm. Manager changed sanitizer solution to the proper concentration of 150-400ppm and re-soaked dishware for minimum 60 seconds. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or heavy warewashing. Also discussed using the dispenser only and not using additional water when filling sanitizer solution. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Third Consecutive Violation*** On front cook line, sitting on counter, noodles with an internal temperature of 55*F-65*F. Per packaging, noodles are to remain under 41*F. Per manager, noodles were removed from cold holding within normal time parameters. Manager moved noodles to reach in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

***Second Consecutive Violation*** In walk in cooler, boxes of packaged meats stored directly on ground. Instructed employee to move all food boxes off of ground to prevent future contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in freezer, several bags of raw pork stored in to-go bags. 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. Instructed employee to remove all raw pork from bags and store in food grade containers. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment unable to locate quat test strips for monitoring of sanitizer solution. Inspector provided quat test strips at time of inspection. Recommended maintaining additional quat strips. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Prep sink faucet leaking. Repair faucet. 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

***Second Consecutive Violation*** At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of 0ppm. Manager changed sanitizer solution to the proper concentration of 150-400ppm and re-soaked dishware for minimum 60 seconds. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or heavy warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment conducts partial cooking of raw chicken. At initial preparation, chicken is not fully cooked to 165*F, cooled in cooler for use throughout the day and next day, then completed the cooking process at customer order. Establishment does not currently have a non-continuous cooking policy. Non-continuous cooking of raw animal proteins requires prior approval of written procedures by department. Provide written non-continuous cooking procedures before re-inspection. Via email, provided instructions on writing a procedure. Corrective Action: Correct prior to re-inspection.

Inspector's notes

***Second Consecutive Violation*** On front cook line, sitting on counter, noodles with an internal temperature of 55*F-60*F. Per packaging, noodles are to remain under 41*F. Per manager, noodles were removed from cold holding within normal time parameters. Manager moved noodles to reach in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In walk in cooler, boxes of packaged meats and metal pans of food stored directly on ground. Employee moved all food boxes and pans off of ground to prevent future contamination. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. At back handwashing sink, cold water faucet not working. Repair within 10 days before re-inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At back handwashing sink, cold water faucet not working. Repair within 10 days before re-inspection. (A) A HANDWASHING SINK shall be equipped to provide water at a temperature of at least 38*C (100*F) through a mixing valve or combination faucet. Corrective Action: Correct prior to re-inspection.

Inspector's notes

At in use 3-compartment sink, dishware soaking in quat sanitizer solution with a concentration of 0ppm. Manager changed sanitizer solution to the proper concentration of 150-400ppm and re-soaked dishware for minimum 60 seconds. Discussed more frequent monitoring of sanitizer solution, especially at start of day, after periods of inactivity, or heavy warewashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On front cook line, noodles with an internal temperature of 71*F-80*F. Per packaging, noodles are to remain under 41*F. Per manager, noodles were removed from cold holding within normal time parameters. Manager moved noodles to reach in cooler to rapidly cool back down to the proper cold holding temperature. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On front cook line, in bottom portion of prep table cooler, cooked chicken/100*F prepared and cooling in shallow covered containers. Manager moved cooked chicken to walk in cooler, and uncovered chicken to continue the cooling process. 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. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-2-301.14, P: 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. ............In prep area, employee touched clothing then donned gloves to work with vegetables, without a proper handwash. Instructed employee to remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper handwashing after contamination. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands. Correct By: Corrected At Time Of Inspection