Kajiken Ramen

Inspector's notes

Observed ground cooked chicken and pork hot holding at an internal temperature of 127°F-131°F. Per Person in Charge (PIC), cooked chicken and pork was prepared 2 hours prior. All Time/Temperature Control for Safety (TCS) foods improperly hot held were reheated to 165°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 135°F or above. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw eggs in shell, raw eggs out of shell, boiled eggs, cut cabbage, real butter, yogurt, cooked corn and cooked pork, in prep-cooler on right hand side of serving window being cold held at an internal temperature of 47°F-51°F. 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. Eggs can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Observed metal scoopers hot holding in water at 110°F-125°F in stainless steel metal container in right hand steamer. All in-use utensils were properly cleaned and stored at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed metal scoopers being set on plates in-between uses. 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. PIC stated that they will use a stainless steel square metal container in one of the steamers for storing in use utensils. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.