OBON Sushi Bar Ramen

Inspector's notes

Observed cup used as utensil in bulk flour with handle down in contact with food. 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 handwash sink next to 3 compartment sink without hand drying provision. PIC provided hand drying provision for handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ramen bases stored at room temperature on prep table on kitchen line. PIC reported this is the typical storage method for the ramen base. PIC reported taking items out of cooler only a few minutes prior to inspection. After further investigation the products used in the ramen bases are TCS. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spicy chicken, pork belly and pork shoulder in hot holding unit across from cook line at a temperature of 110 F. Per PIC, items were placed 30 minutes prior to inspection. PIC was informed to reheat items to 165 F, but chose to voluntarily discard items. 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 golden curry(w/ cooked vegetables), cooked rice and cooked pork belly stored in the walk-in and bottom half of prep cooler without a date mark at the time of inspection. Per PIC, cooked rice was prepped two days prior to inspection and labeled with the pertinent date marks. Golden curry and cooked pork belly prep dates were undetermined and discarded by the PIC. 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). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a heavy accumulation of dust and grease on the vent covers on the ceiling above the main kitchen and food prep area. Discussed cleaning frequency with PIC. Establishment should be cleaned frequently enough to prevent the accumulation of organic matter, dust, and food debris. Corrective Action: Correct prior to next routine inspection.