Shio Ramen & Crudo

Inspector's notes

Observed marinated eggs in hot holding on the cook line with a temperature of 118*F, per PIC had been placed there an hour prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed corn, bamboo, and bean sprouts at room temperature on the cook line, sitting on top of a cold holding unit, per PIC had been placed out at 4pm. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Discussed utilizing an ice bath. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chicken and pork broth in the walk-in cooler, stored in deep containers at 65-70*F. Per PIC had been made two hours prior. 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. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken stored above cooked chicken broth, observed raw pork stored above cooked pork, both in the walk-in cooler. 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 sushi rice and corn at room temperature on the ramen/sushi line without a time stamp. 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. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection. 2nd repeat.

Inspector's notes

Sushi rice, cooked pork, soft boiled eggs, and corn are all held using time as a control. Items were being stored at ambient temperature but did not have times documented during inspection, times were recorded on containers at time. Please ensure all time/temperature controlled for safety food items being held using time as a control have start time documented to ensure a timely discard (within 4 hours). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed truffle paste being stored sealed in vacuum packages in freezer during inspection, items were removed from packaging at time. Please ensure a variance is obtained for reduced oxygen packaging of food items to be held longer than 48 hours. Corrective Action: Corrected at time of inspection.