Daruma Ramen

Inspector's notes

Observed two spray bottles of cleaner that did not have a label the person in charge (PIC) wrote a label using a marker at time of inspection. All cleaners and chemicals need a label to reduce risk of contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee drink without a cover at the ware wash station. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed all the knives in the clean knife holder with food debris (fresh and dried) on them. Person in charge (PIC) moved the knives to the ware wash station and coached employees that only clean knives can be stored in the holder. Holder was washed/sanitized at time of inspection. All food-contact surfaces must be cleaned to sight and touch. All food-contact surfaces that contact TCS foods must be cleaned every 4 hours by washing, rinsing, and sanitizing. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no time stamp on the sushi rice at time of inspection. Person in charge (PIC) time stamped the rice at time of inspection. Rice was made an hour prior to inspection. All TCS foods being held under time as a control were properly time stamped 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen salmon thawing on a rack near the cook station. Person in charge (PIC) they were going to be moved to refrigeration. PIC moved the salmon to finish thawing in the walk-in and coach employees. 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 bucket of cooked mushrooms cooling on the floor. Person in charge (PIC) moved the bucket to a prep table. Also, observed a bag of carrots, sauces, and boxes of pork on the floor in the walk-in cooler. PIC had employee move the foods to the racks. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee preparing yellowfin tuna for sushi without gloves. Discussed wearing gloves for ready-to-eat (RTE) foods and contamination risk from hands with person in charge (PIC). PIC voluntarily discarded the tuna at time of inspection. See embargo form. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a box of jalapenos with organic matter. Some of the produce was adulterated and some was not. Person in charge (PIC) discarded the entire box voluntarily at time of inspection. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed individually wrapped raw salmon being stored in the same cold-holding drawer and container as individually wrapped raw chicken. Discussed cooking temperature requirements and contamination risk with person in charge (PIC). PIC voluntarily discarded the salmon at time of inspection and coached employees. See embargo form. 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 can of pest control spray in the office. Discussed with person in charge (PIC) that all pest control must be applied by a certified pest control specialist and must not be stored on the premises of a food establishment. PIC removed the pest control spray from the establishment 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

There was no Certified Food Protection Manager (CFPM) on duty at 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 chicken thighs stored in a bowl above RTE krab mix and spicy krab mix. In the sushi cooler, observed raw mixed tuna stored above RTE cream cheese. Observed raw tuna stuffed jalapenos stored behind RTE jalapeno poppers. 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 raw ROP packaged tuna stored under refrigeration fully thawed. 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

There was no Certified Food Protection Manager (CFPM) on duty at 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

There were no paper towels or approved hand drying provision at the hand sink near the three-compartment sink at time of inspection. Person in charge (PIC) brought napkins to the hand sink at time of inspection. Discussed with PIC that this is the 4th time this violation is observed for not having an approved hand drying provision. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels observed at and hand wash sink near the dishwasher. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed ROP packages of RTE pork for ramen thawing at room temperature. Per PIC, the middle was still frozen and was rapidly thawing to slice for ramen. 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. PIC moved the pork to the refrigerator at the time of inspection. Also observed raw tuna and tuna mix stored in ROP bags under refrigeration at 39*F. 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 an employee wash their hands in the wash compartment of the 3 comp sink after sweeping the floors. 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. Discussed the 3 comp sink can only be used as part of the hand washing process if the employee washes, rinses and sanitizes a dish. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels observed at and hand wash sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection

Inspector's notes

No time stamp observed on shrimp tempura and an incorrect timestamp observed on sushi rice. All TCS foods being held under time as a control were properly time stamped 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ROP sealed shrimp stored thawed under refrigeration. 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 employee drinks, foods, and personal items stored above various prep surfaces, cooler and food storage areas. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

No paper towels at the hand sink by the 3 comp sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken hanging in a plastic bag off the side of the wire rack in the walk in cooler suspended above RTE sauces, whole vegetables and cooked pork. In the drawer cooler, observed raw chicken stored above RTE pork and raw beef stored behind RTE pork. 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 chicken karaage at 86*F and sushi rice at 88*F the PIC stated were on time as a control but no timestamp was present. All TCS foods being held under time as a control were properly time stamped 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. The PIC stated the foods were placed on time control at 12pm and had both foods labeled with a timestamp at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed burn gels and headache medicines stored above prep surfaces and food storage areas. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw ROP sealed shrimp stored thawed under refrigeration. 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.

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 raw chicken stored over boiled eggs and rehydrated mushrooms in the walk in cooler. Also observed raw eggs and salmon stored above bean sprouts, raw eggs over cooked pork loin, and raw diced beef over salmon which was stored above RTE miso dressing. Had manager move raw items to the bottom shelves. When storing raw food items, please ensure that they are stored according to their cooking temperature, with raw products always stored below ready-to-eat foods. Proper food storage of raw products prevents cross contamination that can lead to foodborne illness. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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. ------ Observed sushi utensils and a sani bucket stored in hand sink basins. Discussed that all hand sinks must always be available and used for no other purpose than handwashing. The manager removed the obstructing items at the time of inspection. Priority Foundation-6-301.12, Pf: Hand Drying Provision. 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.-----Observed no paper towels at hand wash sink near the 3 comp sink. PIC provided paper towels at the time of inspection. A hand drying provision must always be available at all hand wash sinks to allow for proper hand washing. 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. ------ In the 3-compartment sink, observed dishes being washed, rinsed and sanitized in a solution containing 100 ppm quat sanitizer when measured with a chemical test strip. Discussed that quat sanitizer concentration should be maintained between 200-400 ppm (per manufacturer’s instructions) and verified with a chemical test strip. Reviewed three compartment setup and sanitizer testing with PIC. The PIC emptied the solution and refilled the compartment with a solution measuring 200 ppm. Advised PIC to measure with test strips each time rather than reply on a recipe. Correct By: Corrected At Time Of Inspection