Ramen Dozo

Inspector notes: Observed a large leak from the faucet at the three-compartment sink. Informed PIC that the leak needs to be repaired. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a large leak from the faucet at the three-compartment sink. Informed PIC that the faucet needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed a flat of raw shell eggs stored in the top of a prep unit directly over sliced cabbage. Informed PIC that raw animal proteins cannot be stored above ready-to-eat (RTE) foods. PIC properly stored all raw animal proteins and RTE foods at time of inspection. 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

Inspector notes: Observed marinated cooked eggs, cooked bamboo shoots, cooked chicken, and cooked pork all missing date marks. Informed PIC that these foods need to be date marked within 24 hours of preparation. PIC stated that these foods had been prepared 4-5 days ago. Instructed PIC to label each of the food items with the day that they were prepared. PIC properly date marked all TCS foods at time of 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). All RTE/TCS foods were properly date marked at the time of inspection

Inspector notes: Observed the walk-in unit holding TCS foods at 48*F-52*F. The ambient temperature of the unit is 43.7*F, measured using min/max thermometer. Informed PIC that the walk-in needs to be running at 41*F or below prior to reinspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below

Inspector notes: Observed a large leak from the faucet at the three-compartment sink. Informed PIC that the faucet needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed raw shrimp thawing in a container with stagnant cold water. Informed PIC that food being thawed need to be thawed under cool running water, under refrigeration, or as part of the cooking process. PIC placed the shrimp under cool running water at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: Observed sushi rice at the front of the kitchen being kept on time as a control missing the time stamp. Informed PIC that any foods being held on time as a control need to be time stamped to ensure it is properly discarded. PIC time stamped the rice at time of inspection. 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

Inspector notes: Observed two plates of cooked rice past the 7-day date mark (11/16 and 11/23) in the walk-in refrigerator. PIC stated that the dates written are the dates they were cooked. Informed PIC that the rice needs to be discarded because it is past the seven day date marking window. PIC discarded the rice at time of inspection. Rice was embargoed. Discussed the importance of discarding food that is past seven days of preparation. Discussed with PIC that freezing the product puts the seven days on hold - for example, if product is frozen the day it was prepped/made it remains on day one and the day it is pulled out to thaw is now day two. 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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Observed a package of thawed ROP raw tuna in the bottom of the rightmost cold holding unit. Informed PIC that fish cannot be thawed in ROP under refrigerator, they must first be removed from the ROP. Instructed PIC to remove the tuna from ROP. PIC removed the tuna from ROP and placed it into a metal container at time of inspection. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed the women's restroom missing a trash receptacle with a lid. Informed PIC that there needs to be a covered trash receptacle in the women's rest room. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection