HOSHI RAMEN

Hands clean and properly washed

Observed employee put on gloves without washing hands. Corrective Actions: Ensure employees wash hands prior to putting on gloves.

No bare hand contact with RTE food or a pre-approved alternate procedure properly allowed

Obsrved employee with one glove on and one glove off and then use the unsolved hand to push food into a bowl.Corrective Actions: Ensure employees wear gloves on both hands and do not touch ready to eat foods.

Adequate hand washing facilities supplied and accessible

Observed pots and pans in the hand sink in the front cook area. Observed a clean mop head and other items stored in the hand sink by the 3 compartment sink. Observed no soap at the hand sin' by the 3 compartment sink.Corrective Actions: Ensure the hand sin' is fully stocked with soap and paper towels at all times. Ensure the hand sink is accessible at all times.

Proper cold holding temperatures

Observed spicy mayo and regular mayo sitting on the counter at 70*F. Observed meat and kimchi in the reachin cooler close to the stove at 46*F. Observed soba, cheese, and meat in the reach in cooler closes to the hand sink in the cook area at 43*F. Owner stated they just moved the food items to the reachins at 10am. Observed cabbage at 48*F sitting on top of ice.Corrective Actions: Ensure the spicy mayo and regular mayo are discarded immediately. Ensure spicy mayo and regular mayo are refrigerated and kept at 41*F or lower at all times. Ensure the items in both reach in coolers are moved to the walk in by 130pm and rotated with other items. Ensure all cold hold items are kept at 41*F or lower. Ensure cold hold food items using ice as a temperature control are fully submerged in ice to ensure the food item is kept at 41*F and lower at the top of the product to the bottom.

Proper date marking and disposition

Observed multiple individually packaged food items (noodles, meats) with no date label in the refrigerators and freezers.Corrective Actions: Ensure all food items are date labeled.

Approved thawing methods used

Observed meat thawing in water with no water flowing over.Corrective Actions: Ensure when thawing with water to ensure the water is flowing.

Thermometers provided and accurate

Unable to provide a stem thermometer during inspection.Corrective Actions: Ensure a stem thermometer is available at all times.

Contamination prevented during food preparation, storage and display

Observed all the freezer items on the cook line in the freezer next to the fryers were uncovered.Corrective Actions: Ensure all food items are protected with a cover when not in use and while in storage.

Non-food contact surfaces clean

Observed the drains by the dish machine, prep sink, and 3 compartment sink were unclean. Observed the dish. machine was unclean on the inside and the 3 compartment sink had debris build up.Corrective Actions: Ensure all surfaces and equipment are cleaned regularly.