KIWAMI RAMEN

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; Person in charge (PIC) could not locate documentation that employees have been trained in on employee illness reporting requirements of the 5 reportable symptoms and 6 illnesses that restrict/exclude a food worker.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

5-205.11 (A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use. sink adjacent to walk in freezer. While handwashing during the inspection, inspector observed handwashing sink leaking water onto the floor due to a clogged floor drain that was not able to drain wastewater, which led to the overflow onto the floor at the back of the facility. PIC stated the facility has been closed for a few days but was made aware of this issue upon re-opening the facility this morning. PIC stated plumbing services has been scheduled for later today. No handwashing violations were observed during the routine inspection.

Preventing Contamination by Hands

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Observed containers of rice placed towards the front of an under counter make unit temping above 41F. Observed other containers of rice placed towards the back of the unit temping under 41F and refrigerating properly. Containers of fried rice have been cooked and prepped for a few days.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. Observed multiple containers of raw diced salmon and tuna temping above 41F. PIC stated these food items were recently prepped and diced then immediately placed in the cold holding unit.

Food Temperature Control

Sewage and waste water properly disposed

5-402.13 SEWAGE shall be conveyed to the point of disposal through an APPROVED sanitary SEWAGE system or other system, including use of SEWAGE transport vehicles, waste retention tanks, pumps, pipes, hoses, and connections that are constructed, maintained, and operated according to LAW. While handwashing during the inspection, inspector observed handwashing sink draining water onto the ground due to a clog and backed up of the floor drain leading to an overflow onto the ground. PIC stated he has been using a mop and bleach to clean the ground after an overflow from the sink. PIC stated the facility has been closed for a few days but was made aware of this issue upon re opening the facility this morning. PIC also stated that there was a note on the door stating that Old Pueblo Septic Company recently cleaned the septic tank, which PIC stated might be a reason for the floor drain to be clogged during inspection. PIC said that the same issue was happening to the floor drain at the front of the facility, but he was able to unclog this floor drain. PIC stated plumbing services has been scheduled for later today.

Physical Facilities