RAMEN JOY

Violations (10)

• 5

  Procedures for responding to vomiting and diarrheal events

  Observed no bodily fluid spill kit on site.Corrective Actions: Ensure to obtain a bodily fluid spill kit with written procedure in case of vomit, diarrhea, etc.

• 22

  Proper cold holding temperatures

  Observed hard boiled eggs, raw pork, and sprouts in toppings/reach in cooler by grill had an internal temperature ranging from 54-62F. Cooler had an ambient temperature of 67F.Corrective Actions: Ensure TCS foods are held at or below 41F. Do not use cooler until it's able to maintain proper temperature. Owner discarded all foods in coolers. Repeat issue with cooler.

• 23

  Proper date marking and disposition

  Observed no dates on any prepped foods in kitchen.Corrective Actions: Ensure to label and date all food containers.

• 33

  Proper cooling methods used; adequate equipment for temperature control

  Observed toppings cooler across from grills has not been maintain proper temperature during last 2 routine inspections.Corrective Actions: Ensure cooler is repaired and is able to maintain proper temperature at 41F or below. Repeat issue.

• 37

  Food properly labeled; original container

  Observed no labels on any bulk food containers.Corrective Actions: Ensure to label all bulk food containers such as rice, sugar, flour.

• 39

  Contamination prevented during food preparation, storage and display

  Observed several food containers being stored directly on floor in walk in freezer and cooler.Corrective Actions: Ensure to store food containers at least 6 inches off floor.

• 41

  Wiping cloths; properly used and stored

  Observed several damp wiping cloths being stored on counters. Observed 2 wiping cloths being used were significantly dirty and ripped.Corrective Actions: Ensure to store wiping cloths in sanitizer in between use. Discard old wiping cloths that are no longer sanitary to use.

• 49

  Non-food contact surfaces clean

  Observed build up of food residue on sides of equipment and on containers of bulk food and spices. Observed shelves in coolers were not clean.Corrective Actions: Ensure to maintain equipment, food containers, and shelves clean.

• 55

  Physical facilities installed, maintained, and clean

  Observed build up of food residue on floors and walls behind and below shelves and equipment. Corrective Actions: Ensure to maintain floors and walls clean to sight and touch.

• 56

  Adequate ventilation and lighting; designated areas used

  Observed lights under vent hood were not working. Corrective Actions: Ensure lights under vent hood are working. Owner replaced light bulbs.