Mensho Tokyo Ramen

Proper Reheating Procedures for Hot Holding

PRIORITY VIOLATION-3-403.11 - Priority: Reheating for Hot Holding. 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/4618/AMC-Toolbox---Reheating. Addl Notes: Observed container of chicken fat in a hot holding well with temperatures of 84 to 86*F at time of inspection. Per cook, chicken fat was put in the hot holding well less than an hour prior to inspection. Observed two pans of vegetable broth on the stove with temperatures between 109 to 126*F at time of inspection. Per cook, vegetable broth was put on the stove a little more than an hour prior to inspection. TCS food items prepared onsite and reheated for hot holding must be rapidly reheated to 165°F within 2 hours prior to hot holding. Per PIC, establishment puts all intended hot held items into hot holding unit to reheat. Reviewed with cook and manager that the hot holding well is not designed to reheat food products and the operator reheated the product on the stove to 165 Deg. F. at the time of inspection. Corrective Action: Corrected at time of inspection.

Priority

Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observed butane bottles stored over food and single use items though out the establishment at time of inspection. Observed multiple first aid kits stored on shelves above dry storage items at time of inspection. Chemicals and first aid supplies 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. Corrective Action: Corrected at time of inspection.

Priority

Adequate Handwashing Sinks, Properly Supplied and Accessible

5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed handwashing sink in the noodle making room with a wet rag, measuring cup, and a whisk stored inside of the basin 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. Person in charge (PIC) will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Observed no soap at the handwashing sink in the noodle making room 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. Person in charge (PIC) provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed cooked eggs soaking in soy sauce with temperatures between 60 to 62*F sitting out at ambient temperature in the back of house at time of inspection. Per cook, eggs were made less than 3 hours prior to inspection and were moved to the walk-in cooler to rapid cool at time of inspection. Observed several deep containers of chicken broth with temperatures between 104 to 134*F sitting out at ambient temperature in the back of house at time of inspection. Per cook, broth was made more than an hour prior to inspection. Cook moved chicken broth to walk-in to rapid cool at time of inspection. Reviewed with PIC about proper cooling procedures and methods at time of inspection. 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. Provided PIC with cooling guidance documents via email at time of inspection. Corrective Action: Corrected at time of inspection.

Physical Facilities Installed, Maintained, and Clean

Repeat Violation 6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Observed buildup of dust and food debris under the shelves in the dry storage areas and in the front of house where the wheat is stored at time of inspection. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.