OBON SUSHI BAR RAMEN

Violations (8)

• fea55b50-3bfd-462a-a8cf-1b18ed29025dCriticalCorrected on site

  Toxic substances properly identified, stored, and used; held for retail sale, properly stored

  7-202.12 POISONOUS OR TOXIC MATERIALS shall be: (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. Observed a can of raid ant and roach killer in facility.

  Food/Color Additives and Toxic Substances

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  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; Observed facility was unaware of an employee acknowledgement for reporting foodborne illness symptoms to management. Person in charge (PIC) stated that there is a call out policy.

  Employee Health

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  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Walk in Observed thawed fish product stored in reduced oxygen packaging (ROP).

  Food Temperature Control

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  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. First reach in refrigerator to left in cookline area Observed equipment to not be capable of maintaining TCS foods at 41 degrees or less. Recommend cleaning coils as dust accumulation was observed.

  Utensils, Equipment and Vending

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  Non-food-contact surfaces clean

  4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Observed brown residue accumulation on pipe drainage for 3-compartment sinks which also had gnats. Black residue observed on wall behind ware wash machine. Observed liquid and black residue accumulation on inside of bar liquor coolers. Heavy dust accumulation was also observed on fans inside of these units and on fans and ceiling in walk in cooler. Observed syrup residue on underside of metal ice bin in bar area. Observed food debris and black residue accumulation inside cabinet in drain and on piping in bar cabinet below tv where gnats were also present.

  Utensils, Equipment and Vending

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. 3-compartment Observed water leak in black piping to drain in warewash area where heavy residue accumulation was observed. Ambient temperature observed 41.2 f.

  Physical Facilities

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  Adequate ventilation and lighting; designated areas used

  4-301.14 Ventilation hood systems and devices shall be sufficient in number and capacity to prevent grease or condensation from collecting on walls and ceilings. Wall and ceiling panels above oven Observed grease accumulation on wall and ceiling above oven in area with warewash machine/3-comp sink.

  Physical Facilities

• a8fbdf17-cddd-4314-bb10-7125b190c58fCorrected on site

  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 time and temperature control for safety (TCS) foods to be cold holding at temperatures above 41 degrees f at time of inspection. Observed cooked chili peppers and fried tofu sitting outside of temperature control- intent was to replace when next employee arrives. 4/24/2026 1:46:06 PM -07:00 - pork sliced: 44 °F 4/24/2026 1:46:04 PM -07:00 - pork cubed: 44 °F 4/24/2026 1:47:12 PM -07:00 - fried chilis: 78 °F 4/24/2026 1:46:06 PM -07:00 - fried tofu: 72 °F 4/24/2026 1:46:03 PM -07:00 - chili tofu: 44 °F 4/24/2026 1:46:04 PM -07:00 - spam: 43 °F

  Time Temperature Control for Safety Food (TCS Food)