Mensho Ramen

Inspector's notes

Observed utensils by the ramen bar and blender being stored in standing water. Informed person in charge (PIC) that in-use utensils must be stored either in: (1) a clean, dry location, (2) in running water, (3) in hot water above 135°F, OR (4) in food (the handles must be stored above the surface of the food). All in-use utensils were properly stored at time of inspection by PIC. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chlorine sanitizer in wiping cloth bucket over 100ppm. At time of inspection solution was diluted to bring to 50-100ppm. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease buildup and spill around fryer location. Discussed with person in charge about cleaning more frequently. 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

Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days. Corrective Action: Correct prior to re-inspection. Second consecutive violation.

Inspector's notes

Mechanical warewashing machine measured 0 ppm available chlorine while in use during inspection. It was determined that the sanitizer bottle was empty. Bottle was replaced and lines were primed. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Boiled eggs, cooked pork, mushrooms, and corn in steam table measured 114 degrees F during inspection. Items had been stocked about an hours prior and were reheated and returned to steam table after it was turned up. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection. Second consecutive violation.

Inspector's notes

Observed bottle of liquid cold medicine being stored on shelf above prep table during inspection, bottle was moved to a safe location at time. Please ensure all medicines are stored safely and in a way that cannot contaminate food or food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days. Corrective Action: Correct prior to re-inspection. Second consecutive violation.

Inspector's notes

Establishment uses chlorine sanitizer in warewashing machine but does not have any chlorine test strips. Please ensure the appropriate sanitizer testing strips are available at all times. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment was using a large stone grain grinder, which is not NSF approved, to make flour for noodles during inspection. Owner had stated that this equipment was for aesthetics only but it was being used to grind flour during inspection. Person in charge agreed to discontinue using this equipment and will switch to an approved unit as soon as possible. Please ensure all food contact equipment is made with smooth, cleanable materials and is NSF approved for food establishments. Corrective Action: Corrected at time of inspection.

Inspector's notes

No food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Establishment serves salmon raw as ready to eat but does not have any parasite destruction documentation available. Distributor was contacted at time and document was received. Please ensure parasite destruction documentation is available for review for fish products that are served raw as ready to eat (excluding tuna). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed numerous cases of raw eggs being stored on shelf above butter and cheese in walk-in cooler. Ready to eat items were moved to safe location at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Deli slicers had heavy buildup of food debris under blade guards during inspection. Debris was caked and dry, person in charge was not sure when these areas had been cleaned last and cleaned them at time. Please ensure food contact surfaces are cleaned and sanitized at least every 4 hours while in use and are maintained clean to sight and touch when not in use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Chicken broth in walk-in cooler measured 51-52 degrees F, items had been prepared the day before and were stored in walk-in since then. Cooler was not functioning properly and broth measured higher than other food items so it was determined to be an issue with improper cooling. Broth was discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are cooled from 135 to 70 degrees F in no more than 2 hours, and down to 41 degrees F in no more than 6 hours total. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked mushrooms, cooked beef, and cooked corn in steam table measured 71 degrees F, it was determined that the steam table was not working. Items had been stocked 3 hours prior and were discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked and raw pork, cooked and raw eggs, butter, and chicken fat in walk-in cooler measured 46-48 degrees F internally. Person in charge said that they noticed the temp rising less than 2 hours earlier and placed service call then. All TCS food items were moved to working coolers at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Sushi rice is maintained using time as a control, but did not have any time stamp documenting when it was set out. Rice was made over and hour prior and was time stamped at time. Please ensure all food items maintained using time as a control have make time documented to ensure it is discarded after 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Walk-in cooler was holding an ambient temperature of 48(min/max thermometer) - 56(internal thermometer) degrees F during inspection. Service call had already been placed and all TCS food items were moved to working coolers at time. Please ensure cooling equipment is capable of maintaining at least 41 degrees F for safe storage of food. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Establishment was using a large stone grain grinder, which is not NSF approved, to make flour for noodles during inspection. Owner had stated that this equipment was for aesthetics only but it was being used to grind flour during inspection. Person in charge agreed to discontinue using this equipment and will switch to an approved unit as soon as possible. Please ensure all food contact equipment is made with smooth, cleanable materials and is NSF approved for food establishments. Corrective Action: Corrected at time of inspection.