Kobe Ramen

Inspector's notes

Observed no certified food manager on site at the 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.

Inspector's notes

Observed various flavors of frozen ice cream in clear containers in a reach in freezer at the time of inspection. Ice cream was frozen and hard to the touch at the time of inspection however the ice cream had visibly went through a period of thawing and was not maintained as frozen as the ice cream had separated and there was a darker, icy layer on the bottom and a lighter, cream layer at the top. Stored frozen foods shall be maintained frozen unless in the process of slacking or thawing. Discussed with PIC and employee that frozen foods must be maintained as frozen. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed after mop sink water was turned on, water was not draining down the mop sink drain at the time of inspection, and accumulating in the sink. Improper repair or maintenance of any portion of the plumbing system may result in potential health hazards such as cross connections, backflow, or leakage. These conditions may result in the contamination of food, equipment, utensils, linens, or single-service or single-use articles. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions. All plumbing must be maintained in good repair at all times. Per PIC, they were unaware the mop sink was not able to properly drain prior to the time of inspection and after taking corrective action by snaking the drain, the water properly drained at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut bok choy at 47°F, cooked noodles at 52°F, dumplings at 47°F and 45°F at the buffet line. 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. Per PIC, foods had not been out on the line for longer than a couple hours. All TCS foods improperly cold held were covered, temperature lowered, and tested to be 41°F later in the inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed AVB (atmospheric vacuum breaker) system leaking at the mop sink at the rear of the kitchen. 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 raw pork stored above RTE ramen noodles and RTE beef broth in a bucket in the walk in fridge. 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. Consecutive repeat: 2nd. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed handwash sink coming off of the wall and sealing separated from the wall by the dishwasher. Fixed equipment shall be either sealed to the wall or spaced sufficiently away from the wall to clean behind and around the equipment. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed quat test strips expired and discolored from 2021. Test strips are required for any sanitizers used with food contact surfaces. Provide unexpired quat sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/7/25.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at the time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw, unpasteurized, in shell eggs stored above kabocha squash and raw meat stored above a soy sauce bucket. 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 a sprayer nozzle connected to a pressurized hose down stream from the mop sink. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed sprayer nozzle downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tea pots with visible debris in metal mesh when opening container and debris on surface of 2 bowls and 1 plate at servers area. Person in charge informed Equipment food contact surfaces and utensils shall be clean to sight and touch. All food contact surfaces shall be smooth and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager on site 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.

Inspector's notes

Observed raw shell eggs being stored on top shelf of walk in over many ready to eat foods such as vegetables, cooked pastas, soy sauce etc. 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

2nd repeat violation. Observed dishwashing machine with a chlorine sanitizer level of 0ppm. PIC will use three comp sink until repaired. Corrected at time of inspection.

Inspector's notes

Observed butter garlic mixture being stored on table at a temperature of 76 degrees F. Per PIC it was prepared an hour prior to the inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection.

Inspector's notes

Observed raw beef and raw chicken in prep table units being stored on cut Styrofoam inside food grade containers. Use of cut Styrofoam is not approved for storage of open food items to prevent migration of deleterious substances. PIC removed Styrofoam from the beef and chicken. Corrective Action: Corrected at time of inspection.

Core-3-302.11 (A3-8) , C: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; General Food Protection. 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 raw shell eggs in walk in refrigerator being stored over soy sauce containers. PIC moved raw shell eggs to bottom shelf. 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. 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. Observed chlorine dishwasher in kitchen at 0 ppm. Chlorine levels must be at 50-100 ppm to properly sanitize. PIC will use three comp sink until dishwasher gets repaired. Correct By: Corrected At Time Of Inspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises Observed pumpkin and ginger on the ground in the walk in refrigerator. Foods must be protected from contamination in clean, dry location 6 inches above floor. PIC moved items from the floor. Correct By: 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. Raw shell eggs in cardboard flats stored on wire shelf in walk in cooler above open container of ready to eat fried tofu. Owner moved tofu to another shelf. Discussed importance of protecting ready to eat foods from cross contamination. Correct By: Corrected At Time Of Inspection

Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter. Excessive unused items including dozens of empty plastic baby spinach boxes and lids stacked throughout facility, cans of used chop sticks, used sandwich baggies, empty boxes, large empty cans, used commercial buckets and containers, garbage bags full of empty plastic jugs, empty cardboard egg flats, stacked and piled up on and around unused dish wash machine and food prep table, and stacked on and around hot water heater. Owner removed items to dumpster. Discussed importance of maintaining premise free of litter and unused items. Correct By: Corrected At Time Of Inspection