Ramen Time

Inspector's notes

Observed no written procedures for clean-up of bodily fluids, vomiting, and diarrheal events on site or spill biohazard kit. Written procedure for clean-up of vomiting and diarrheal events is required onsite at all times. Helped the manager to purchase spill biohazard kit at time of inspection and educated manager with procedures and documentation for bodily fluid clean-up procedures. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a fan was put inside the handwash sink in the kitchen and two buckets were placed in front of the sink. The handwash sink was not accessible at time of inspection. All handwash sink must be accessible at all times. Manager removed the fan and the buckets at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in fridge by the 3-compartment sink have raw eggs stored above RTE cheese and chashu. 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. Manager moved the raw eggs to the bottom shelf at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed chlorine concentration at 3-compartment sink at bar area measured less than 10 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Manager re-prepared the chlorine sanitizer to 50-100 ppm at time of inspection. Corrective Action: Corrected at time of inspection. 4-601.11(A) - Priority Foundation: 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. Addl Notes: Observed meat slicer stored as clean with food debris heavily accumulated. Discussed utensil and equipment cleaning frequency with manager. Manager dissembled the meat slicer and put it at ware washing station for cleaning and sanitizing at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed tofu, cooked eggs, cooked pork, cooked chicken in the coolers and fridges without datemarks at time of inspection. Manager stated the above food items were prepared 48 hours prior to inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Manager put proper datemarks on above food at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed dead cockroaches under ware wash machine and wok station. Manager stated they get monthly pest control services. Advised manager to remove and discard of dead pests frequently when found. 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. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed heavy buildup of fats, oils, and grease on the walls behind and on the floors under the cooking line and deep fryer. Observed food debris and black organic under ware wash station. Conduct a deep clean of the walls and floors throughout the kitchen. Corrective Action: Correct prior to next routine inspection. This is repeat violation.

Inspector's notes

Observed ventilation hood systems with accumulation of grease. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Advised manager to frequently clean ventilation hood systems and filters to ensure safety and prevention of grease fires. Corrective Action: Correct prior to next routine inspection. This is repeat violation.

Inspector's notes

Second consecutive repeat violation: Observed water lines in the bar close to the floor. Lift all water lines at the bar to provide a 6" minimum clearance from the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dead cockroaches under the fixtures in the bar area. PIC stated they get monthly pest control services and the next service was already scheduled for 08/22/2025. Advised PIC to remove and discard of dead pests frequently when found. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 4 buckets of commercial soy sauce on the floor by the prep sink. PIC stated the buckets contain sauce for their menu items. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Educated PIC the importance of keeping food and food storing containers off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the certified food manager on site to not demonstrate sufficient knowledge regarding food safety practices at the facility as expressed by the Priority and Priority foundations and Core violations listed on the report and incorrect answers during the inspection. Items listed include: Improper holding temperatures, date marking on RTE food items, lack of employee illness policy/knowledge regarding illnesses, food protection from contamination, lack of ware washing knowledge, lack of test strips to verify proper cleaning procedure, plumbing issues unaddressed, cleaning frequencies and facility maintenance at the time of inspection. Provide proper food safety knowledge and practices at the facility by the next routine inspection. Corrective Action: Provide proper food safety knowledge prior to next inspection.

Inspector's notes

Observed no written procedures for clean-up of bodily fluids, vomiting, and diarrheal events on site or spill biohazard kit. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was educated with procedures and documentation for bodily fluid clean-up procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in fridge by the 3 compartment sink have eggs and raw pork above RTE chashu. 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 one of the rice cookers by the cold top cooler holding cooked rice 80°F-110°F at 2:15 PM. PIC stated the rice was being used for just fried rice and that it was prepared at 11:00 AM that morning. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second consecutive repeat violation: Observed hot water knob at the handwashing sink and bar three sink faucet not having adequate pressure. Repair the hot water knob at the bar three sink faucet to ensure adequate pressure is provided. Second consecutive repeat violation: Observed floor sink flood rim without a 1" minimum air gap. Provide a 1" minimum air gap above the floor sink flood rim for the bar three sink drain line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second consecutive repeat violation: Observed heavy buildup of fats, oils, and grease on the walls behind and on the floors under the cooking line and deep fryer. Observed food debris and black organic matter in the bar area. Conduct a deep clean of the walls and floors throughout the kitchen and bar areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ventilation hood systems with accumulation of grease. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Advised PIC to frequently clean ventilation hood systems and filters to ensure safety and prevention of grease fires. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second consecutive repeat violation: Observed water lines in the bar close to the floor. Lift all water lines at the bar to provide a 6" minimum clearance from the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the certified food manager on site to not demonstrate sufficient knowledge regarding food safety practices at the facility as expressed by the Priority and Priority foundations and Core violations listed on the report and incorrect answers during the inspection. Items listed include: Improper holding temperatures, date marking on RTE food items, lack of employee illness policy/knowledge regarding illnesses, food protection from contamination, lack of ware washing knowledge, lack of test strips to verify proper cleaning procedure, plumbing issues unaddressed, cleaning frequencies and facility maintenance at the time of inspection. Provide proper food safety knowledge and practices at the facility by the next routine inspection. Corrective Action: Provide proper food safety knowledge prior to next inspection.

Inspector's notes

Observed no written procedures for clean-up of bodily fluids, vomiting, and diarrheal events on site or spill biohazard kit. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. PIC was educated with procedures and documentation for bodily fluid clean-up procedures. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed reach-in fridge by the 3 compartment sink have eggs and raw pork above RTE chashu. 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 one of the rice cookers by the cold top cooler holding cooked rice 80°F-110°F at 2:15 PM. PIC stated the rice was being used for just fried rice and that it was prepared at 11:00 AM that morning. 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 discarded by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed RTE/TCS (kikurage/wood ear mushroom, narutomaki/kamaboko, bamboo shoots, tofu, chicken, pork) items in the coolers and fridges without datemarks. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC stated the RTE/TCS items in question were made 2 days prior on Sunday. PIC datemarked any and all RTE/TCS items without datemark at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dead cockroaches under the fixtures in the bar area. PIC stated they get monthly pest control services and the next service was already scheduled for 08/22/2025. Advised PIC to remove and discard of dead pests frequently when found. 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. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 4 buckets of commercial soy sauce on the floor by the prep sink. PIC stated the buckets contain sauce for their menu items. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Educated PIC the importance of keeping food and food storing containers off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed dishwasher being with chlorine for sanitization treatment but no testing strips onsite at time of inspection. PIC stated they have test strips usually onsite but were not able to locate them. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection by 08/29/2025.

Inspector's notes

Observed bar three sink and bar handwashing sink unable to properly drain water after filling each basin with water. Floor sink flood rim was examined and was dripping slowly during testing. All plumbing must be maintained in good repair at all times. Corrective Action: Correct prior to re-inspection by 08/22/2025. 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: Second consecutive repeat violation: Observed hot water knob at the handwashing sink and bar three sink faucet not having adequate pressure. Repair the hot water knob at the bar three sink faucet to ensure adequate pressure is provided. Second consecutive repeat violation: Observed floor sink flood rim without a 1" minimum air gap. Provide a 1" minimum air gap above the floor sink flood rim for the bar three sink drain line. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second consecutive repeat violation: Observed heavy buildup of fats, oils, and grease on the walls behind and on the floors under the cooking line and deep fryer. Observed food debris and black organic matter in the bar area. Conduct a deep clean of the walls and floors throughout the kitchen and bar areas. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ventilation hood systems with accumulation of grease. Filters or other grease extracting equipment shall be designed to be readily removable for cleaning and replacement if not designed to be cleaned in place. Advised PIC to frequently clean ventilation hood systems and filters to ensure safety and prevention of grease fires. Corrective Action: Correct prior to next routine inspection.