Ramen Kagawa

Inspector's notes

Observed excessive organic matter build up on the upper inner portion of the ice machine. Discussed with the person in charge that the cleaning frequency should be increased to preclude the accumulation of soil and mold. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cake with cream cheese icing, cream cheese and cream stored in walk in cooler measured at 55-59F at time of inspection. PIC reported cream cheese and cream placed in walk in cooler 2 hours prior to inspection. PIC reported cake with cream cheese icing stored in walk in cooler for 2 days. Cake with cream cheese icing was discarded by PIC at time of inspection. Cream cheese and cream were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed walk in cooler measured at 52F minimum ambient temperature with min/max thermometer. 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.

Inspector's notes

No Certified Food Protection Manager (CFPM) observed 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 multiple containers and steel wool in hand sink next to rice cookers. PIC relocated all items blocking handwash sink at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. 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

Observed staff placing cooked pork into hot hold water bath measured 41F. PIC reported process for reheating involves using hot hold water bath to reheat and hot hold. PIC rapidly reheated cooked pork to at least 165F before replacing in hot hold water bath. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork in hot-holding well measured 68-79'F. PIC stated food item is being hot-held. Warmer observed set to low settings. PIC stated food was prepped less than 2 hours prior. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Additionally, observed another container of cooked pork stored at ambient room temperature on food prep table. PIC stated item is taken from hot-holding well and seared prior to service. Discussed active prep with PIC. Informed PIC to only sear meat from hot-well when ready to be served. Searing in advance and storing at ambient room temperature would be considered improper hot-holding. Suggested PIC time as a control as it would benefit establishment's operations. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above.

Inspector's notes

Observed chashu pork and chicken karaage stored at ambient air temperature on food prep table located opposite of cookline. PIC stated food items are on time as control and were brought out at 11am. Food items observed missing time stamps. PIC could not provide time as control policy at time of inspection. Food items were time stamped at time of inspection. Provide time as control written procedure prior to re-inspection scheduled on 01/21/25. 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: Correct prior to re-inspection.

Inspector's notes

Observed frozen RTE sushi fish items thawing at ambient room temperature on food prep table located on cookline. 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 fish to be thawed under refrigeration at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed single-use utensils and food containers stored on ground flooring in dry storage. Storing clean equipment, utensils, linens, and single-service and single-use articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 15 cm (6 inches) above the floor. Suggested PIC get a riser for storage. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment did not have a Certified Food Protection Manager (CFPM) present 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 Karrage chicken (fried chicken) being held at room temperature and having an internal temperature of 110*F. Person in charge states the chicken was cooked around 1.5 hours prior to inspection and is usually left out during the lunch hours. Person in charge was instructed to reheat the chicken to 165 and dispose of them when the establishment closes in the next 2 hours (using time as a public health control). Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Provided establishment with the guidance document for Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Core-6-501.12, C: Cleaning, Frequency and Restrictions---Observed a build up of grease on the walls near the dish washing area. Discussed the importance of cleaning all parts of the establishment frequently to prevent any accumulation of dust/food debris which could attract pest. Correct By: Correct Prior To Next Routine 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.---Observed an employee grab raw breaded pork to cook, took their gloves off but proceeded to put new gloves on before washing their hands. Employee then started touching ready to eat foods such as cooked chicken. Employee was asked to wash their hands before touching any other ready to eat foods. Discussed the importance of washing hands after handling any raw animal products and before touching any ready to eat foods to prevent cross contamination. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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 cooked ramen cooling in the walk in cooler but being pre portioned in to go containers with the lid closed tightly. Ramen had an internal temperature of 51*F but had only been cooling for less than 2 hours. Employee removed the lids at the time of inspection. Discussed the importance of using appropriate cooling methods such as using ice wands for big batches of food, cooling in shallow pans no more than 4 inches deep, and left uncovered so that hot air is not trapped to prevent the growth of bacteria. Correct By: Corrected At Time Of Inspection

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage---Observed rice scoops being stored in water having an internal temperature of 76*F. Employee replaced the scoops at the time of inspection. Discussed how in use utensils that come in contact with time/temperature control for safety (TCS) foods must be kept in water of at least 135*F, in a dipper well, or kept dry and washed at least every 4 hours to prevent microbial growth. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.---Observed in house habanero paste (cooked habanero peppers) being stored at room temperature and having an internal temperature of 67*F. Employee states it was brought out of cooler 2 hours prior to inspection but placed back in the cooler to cool down at the time of inspection. Discussed how all time/temperature control for safety (TCS) foods that are cold held must keep an internal temperature of 41*F or below to prevent bacterial growth. Correct By: Corrected At Time Of Inspection

Core-6-202.13, C: Insect Control Devices, Design and Installation---Observed an electrical insect control device being placed on top of the establishments prep sink. Employee states they will relocate the device as soon as possible. Discussed how electrocution devices must retain insect and cannot be over food prep areas to prevent any contamination. Correct By: Correct Prior To Next Routine Inspection