Yatai Ramen

Inspector's notes

Observed the certified food protection manager certificate to be expired at the time of inspection. Maintain a valid certificate on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed the certified food protection manager certificate to be expired at the time of inspection. Maintain a valid certificate on site. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed brown, black and orange organic matter on the ceiling of the ice machine. Discussed with PIC all food-contact surfaces must be cleaned frequently enough to be clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cooked rice with an internal temperature of 111F in the rice warmer located next to the dry food storage rack. The person in charge (PIC) indicated that the rice was holding in the unit since 10:30am this morning. The rice was discarded at the time of inspection. Observed cooked vegetable curry measured at 113F in the hot holding warmer station on the prep table. The PIC indicated the curry was holding for 1 hour. The vegetable curry was reheated to 165F at the time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed garlic and oil mixture stored in a container in the cold top unit measured at 45F. The PIC indicated that the garlic and oil had been in the unit for over 4 hours. The garlic and oil mixture were discarded at the 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. 2nd Repeat

Inspector's notes

Observed cooked rice measured at 52F and hard-boiled eggs measured at 55F covered in plastic wrap inside the reach in cooler. The PIC indicated that the foods were cooling for no more than 2 hours. All TCS foods cooling were uncovered to allow for rapid cooling. 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.

Inspector's notes

Observed the only probe thermometer on site not working at the time of inspections. Provide and maintain a functional probe thermometer on site at all times. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection scheduled on 6/26/26

Inspector's notes

Observed brown, black and orange organic matter on the cealing and the shoot in the ice machine. Discussed with PIC all food-contact surfaces must be cleaned frequently enough to be clean to sight and touch. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed in the prep table items raw pork at 50*F in a bowl awithin a hotel pan. Also observed the chopped cabbage in a bowl on small sheet pan that was sitting above and blocking the refrigeration. Top prep table was at 44*F while the bottom part of the prep table was 41*F. Discussed with person in charge all items shall be cooled to 41*F before placing directly in the hotel pan below the fill line. Per PIC the items were placed there 30 minutes prior to inspection and relocated to adequate refrigeration to rapidly cool. Discussed to pull prep table away from wall to allow airflow through the back intake and ensure the unit is fixed if a repair is required to maintain foods at 41*F or less. Also observed sprouts, cooked pork, reydrated woodear mushrooms and hard boil eggs sitting out on the counter at 68*F to 75*F. Per PIC the items are placed out for lunch and then placed back into refrigeration afterwards. Discussed using Time as Public Health Control (TPHC) and a time stamp was placed on the items with a 4 hour window. Assisted PIC with a TPHC Policy. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed full butane canisters stored on the cutting board level of the prep table. Also observed roach "Raid"spray by the back door. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a rice paddle stored in water at 75*F by the hot holding rice maker. Also observed several containers of dry seasoning with bowls used as scoops and the handled scoops with the handle below the surface. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the facility cooking breaded pork in a small fryer without a hood. This is not approved. Please cook all items under the self-contained vent hood system. The facility can continue to fry the crispy toppings without a hood. Corrective Action: Correct prior to next routine inspection. 2nc Consecutive Violation