RAMEN LAB

Raw animal food stored over/not properly separated from ready-to-eat food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon roll over seaweed salad at sushi cooler, raw chicken over fully cooked chicken at cook line flip top cooler. Operator stored products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from fryer: potato salad (50F - Cold Holding); Kim chi (50F - Cold Holding); cooked corn (52F - Cold Holding); raw chicken (53F - Cold Holding); cooked pork belly (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portions in half and ice down all products.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top across from fryer: potato salad (50F - Cold Holding); Kim chi (50F - Cold Holding); cooked corn (52F - Cold Holding); raw chicken (53F - Cold Holding); cooked pork belly (54F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 2 hours. Advised operator to cut portions in half and ice down all products. **Repeat Violation** **Admin Complaint**

High Priority

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for sushi rice. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours.

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking for sushi rice. Per operator, out of temperature for approximately 1 hour. Operator placed time stamp for remaining 3 hours. **Corrected On-Site** **Warning**

High Priority

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated noodles (82F - Hot Holding)

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hydrated noodles (82F - Hot Holding) Observed on counter in back prep area. Per operator, out of temperature for approximately 1 hour. Operator placed product in freezer to quick chill. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connection at mop sink, no vacuum breaker present.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose connection at mop sink, no vacuum breaker present. **Warning**

High Priority

Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to chlorine sanitizer, 100ppm.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator added more water to chlorine sanitizer, 100ppm. **Corrected On-Site** **Warning**

High Priority

Handwash sink used for purposes other than handwashing.

Intermediate - Handwash sink used for purposes other than handwashing. Observed glass rinser Discharge hose in hand wash sink at bar. Operator removed hose. **Corrected On-Site** **Warning**

Intermediate