Nishikawa Ramen

Inspector's notes

Observed handwash sink by 3-compartment sink to have no paper towels. Observed handwash sink by cash register to have dishes in the sink basin. 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 and will use handwash sinks only for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep sink faucet to leak water and spray with high pressure. All plumbing must be maintained in good repair at all times. 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 grease and food accumulation on floor behind gas stoves and frier. Observed food accumulation under refrigeration units and inside prep units. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. **Second Consecutive Violation**

Inspector's notes

Upon re-inspection on 3/9/26 observed 3 live cockroaches and many dead throughout kitchen and back area. Received pest control receipt of service on 3/5/26. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. 10-Day re-inspection required.

Inspector's notes

Observed 2 live cockroaches and many smaller ones dead throughout kitchen and back area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. 10-Day re-inspection required.

Inspector's notes

Observed improper cold holding of TCS food items in left 2-door stand up fridge in back. TCS food items include bean sprouts (47-49*F), cooked mushrooms (46*F), cut raw cabbage (51*F), and packaged precooked noodles in boxes labeled perishable, keep refrigerated/frozen (49*F). Person in charge (PIC) stated all items had been in refrigerator for 1day or longer and unsure how long items had been out of temp. 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. All TCS foods improperly cold held were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed left 2-door refrigerator in back to have an ambient temperature of 45-50*F measured with min/max thermometer, with unit digital thermometer reading 36*F. Person in charge was unsure how long the unit had been out of temp. Observed ice accumulation inside unit near fan melting causing water to pool. Establishment relies on this unit to operate. 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. 3 Day re-inspection required.

Inspector's notes

Observed 2 live cockroaches and many smaller ones dead throughout kitchen and back area. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. 10-Day re-inspection required.

Inspector's notes

Observed grease and food accumulation on floor behind gas stoves and frier. Observed food accumulation under refrigeration units. Observed dust on wall above prep fridge on south wall and on ceiling in back area surrounding air vent. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment to use quaternary ammonia as sanitizer, no test strips available at time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Person in charge ordered test strips at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple TCS items in prep fridge have temps above 41*F. Cabbage 59*F, cooked beef 51*F, raw chicken 47*F, potstickers 52*F. PIC stated all items were put in the unit at 11am. All TCS foods improperly cold held 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. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed prep table along wall to have an ambient temperature range from 45*F-54*F. Digital thermometer on unit read 52*F. PIC stated condenser was replaced 2 weeks ago. Please actively monitor unit throughout service and repair as needed. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dust accumulation on multiple air vents and surrounding ceiling tiles in kitchen and back of house. Grease and food accumulation on floor by deep frier. Food accumulation inside prep fridges in bottom compartment in both units in kitchen. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked egg and pork held under time as a control with no time marked. Discussed with PIC about recording time either on log or someplace easily visible to track time for TCS foods. All TCS foods being held under time as a control were voluntarily discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No certified food protection manager present at establishment 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 3 whole cooked chicken in bag located in fridge temp at 51*F-63*F. Kitchen staff stated that the chicken had been cooked the day prior and placed in fridge. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed whole cooked chicken stored in 2 plastic bags inside uncovered metal dish. Observed 3 separate containers with chicken improperly cooled. 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. 2nd Repeat Violation

Inspector's notes

Observed sanitizer buckets to measure 0ppm concentration. Quat concentration shall measure 150-400ppm. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Be sure to test concentration with test strips and prepare concentration manually until dispenser is fixed. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork inside plastic container with top part of pork measuring at an internal temperature of 70*F to 80*F and bottom part at 39*F to 41*F. Person in charge (PIC) stated that too much pork was heated (less than 30 min prior) and put in container of already existing cold-holding pork to cool down, and then covered with plastic wrap. PIC moved pork to separate container to cool down. Discussed with person in charge that cooling the new batch of pork should occur in a separate container, and be uncovered to facilitate heat transfer for faster and more efficient cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed knob for cold water on water faucet in front of house not working. Person in charge (PIC) stated that knob does not work and will have replaced. Quat sanitizer dispenser is dispensing sanitizer below 150ppm. Quat sanitizer must be between 150ppm and 400ppm. PIC will mix sanitizer solution manually until repaired.

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 employee handling dirty dishes with gloves on, then moving clean dishes. There was no hand washing between dirty and clean dishes. Observed another employee reaching for gloves without washing hands first. Educated employees on proper hand washing. Employees washed their hands correctly. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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 employee touch cooked pork, chicken, and shrimp in cold holding unit after internal temperatures were checked. These foods were not within temperature and embargoed due to temperature. Educated employee that they cannot touch ready to eat foods with bare hands. Correct By: Corrected At 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 towel at handwashing sink across from fridge and freezer units in the back. An employee brought some paper towels and refilled it at time of inspection. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot 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/4614/AMC-Toolbox---Hot-Holding. Observed chicken in slow cooker with internal temperature of 119* F and employee was not sure how long it had been there. Also observed pork with internal temperature of 42* F and eggs with internal temperature of 52* F on the hot holding unit, under heat lamp. Employee stated that they do not reheat the pork and eggs after removing from the fridge and before placing in hot holding. Employee stated that the heat lamp is what is used to reheat the food. Educated employee that foods need to have an internal temperature of 135* F while hot holding. Food was embargoed at time of inspection. Corrected at time of inspection. 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 two cold holding units that were not at proper cold holding temperatures using min/max thermometers. The unit near the broth cookers had a temperature of 45* F. The unit near the rice cooker had a temperature of 43* F. The person in charge, PIC stated that the ventilation system above noodle/broth cookers was not working to pull heat out of the kitchen. This is causing the cold holding units to be warmer than they should. Observed pork with internal temperature of 52* F, chicken with internal temperature of 45* F, and shredded lettuce with internal temperature of 49* F. Employee did not know when these foods were placed in unit or if they were from previous day. PIC stated that food was on time as a control, but policy is not in place for these foods, and no time was written/recorded for when they were placed in unit. Food was embargoed at time of inspection. Corrected at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-4-601.11(A), Pf: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. 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 cooking utensils on a storage cart stored as clean per person in charge (PIC) near the mop sink soiled with organic matter. PIC discarded cooking utensils as they are no longer in use. Equipment food contact surfaces and utensils shall be clean to sight and touch. Correct By: Corrected At Time Of Inspection