HIRONORI CRAFT RAMEN

Chlorine measured to be 25ppm at 3-comp sink. [CA] Ensure dishwashing occurs with sanitization of the dishes. Sanitization may be accomplished with 1 minute contact with 200ppm quaternary ammonia; 30 second contact with 100ppm; or contact surfaces must be 160F. [COS] Employee added chlorine to 3-comp sink to make 100ppm chlorine and left dishes in sanitizer compartment to soak.

Zip lock back of frozen chicken observed to be ontop of boxes of cooked. [CA] Keep raw meat stored below ready to eat foods.

Gaskets on all prep coolers, and some upright coolers observed to be fraying. [CA] Repair or replace gaskets and maintain in good condition.

Prep cooler in kitchen closest to pass thru window measured to have: -Spinach at 59F (per operator spinach was cooked 1hour prior) -Cha shu at 45F -Bean sprouts at 48F All of these items observed to be stocked over fill line of unit. [CA] Keep PHFs at 41F and below. Ensure all PHFs in prep cooler are not filled pass the fill line to allow for adequate cold air circulation. [COS] Employee said all items were restocked after lunch rush within the last 30 minutes. Operator moved the extra PHFs into reach in cooler in a different container.

1) Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. Floor ins missing tiles. [CA] Repair floor such that they do not hold standing water. **REPEAT VIOLATION** 2) Floors and shelves in back storage room observed to have debris removed [CA] Clean Clean floors and shelves and maintain floors.

1) Cooked pork belly and cooked spinach measured to be 46F and 49F. Both container was stacked on top of the cold holding inserts. Both items measured to be 41F deeper into the container. Per operator containers were just restocked after lunch (roughly 30 minutes prior) **REPEAT VIOLATION** 2) Pork broth measured to be 131F-133F in pot on stove. Stove observed to be turned off. Per operator stove had been turned off and should be turned on. **REPEAT VIOLATION** 3) Blended garlic puree and house made chicken sauce measured to be 45F in small to-go containers at the front area. Per employee sauces were just taken out from back cooler about 15 minutes prior. [CA] Keep PHFs cold at 41F and below or hot at 135F and above. Keep PHFs inside the prep cooler insert fill line. Keep stove on to ensure broth remains at 135F and above. [COS] 1) Some pork and spinach was removed to keep the containers level with fill line. Both items were returned to reach in cooler. 2)Stove was turned on and broth was reheated to 165F prior to brining soup down to below simmer. 3) Sauces were placed into reach in cooler by the front.

Raw shrimp observed over cooked soy eggs. [CA] Keep raw meats below ready to eat foods to prevent cross contamination. **REPEAT VIOLATION**

Only handwash sink in the back kitchen area missing paper towels.[CA] Handwash sinks shall be fully stocked with soap and paper towels at all times. [COS] Paper towels were restocked

Scoops for spicy tuna salad and rice observed in standing water measuring 62F. Per employee scoops were placed there earlier around lunch time and kept there for service. [CA] In use utensils shall be: cleaned at least every 4 hours or more frequently as required. Utensils may be washed less frequently if they are stored with containers of PHF under proper temperature control or are intermittently stored in a container of water maintained at 135°F or higher. [COS] Utensils were washed rinsed and sanitized.

1) 2 door upright cooler by cookline observed to have gasket fraying. [CA] Replace gasket and maintain in good repair. 2) Shelving in 1 door cooler between dishwashing and cookline observed to be held up by rope. [CA] Repair ore replace shelf.

1) Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. [CA] Repair floor such that they do not hold standing water. **REPEAT VIOLATION** 2) Behind ramen prep cooler, debris has accumulated on wall and shelving and switches. [CA] Clean wall and maintain in good condition.

Floor around grease trap observed to be sunken in and holding standing water. Floor is not sloped towards floor sink or floor drain. [CA] Repair floor such that they do not hold standing water.

Wiping cloth observed to be on counter at prep tables. [CA[ Store in use wiping clothes in sanitizer bucket with 100ppm chlorine or 200ppm quat ammonia to sanitize wiping clothes between uses.

Raw tuna and shrimp observed to be stored above cooked pork and produce. [CA] Store raw meats below ready to eat foods and produce.

Floor sink at cookline observed to be holding standing water and not draining. No pipes or sinks enter this flood sink. Floor sink under prep sink observed to be draining slowly. [CA] Repair or unclog drain to prevent sewage back up.

MAJOR: 1) Cooked soy ground meat measured to be 54F. Container was stacked on top of the cold holding inserts. MINOR: 2) Pork broth measured to be 131F-133F in pot on stove. Per employee broth is kept hot on stove and burner might have been turned off after lunch rush at 1:30PM(about 1.5 hours prior). [CA] Keep PHFs cold at 41F and below or hot at 135F and above. Keep PHFs inside the prep cooler insert fill line. [COS] 1) Soy meat was placed into prep cooler insert properly and some green onions were removed. 2)Stove was turned on and broth was reheated to 165F prior to brining soup down to below simmer.

Chlorine measured to be 50ppm in sink at 3-comp sink. Employee observed to have just set up 3-comp sink. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Employee added chlorine to sanitizer to bring up concentration to100ppm.

Wiping cloth in sanitizer bucket with 0ppm sanitizer [CA] Store wiping cloth in sanitizer solution when in use (100ppm chlorine or 200ppm quaternary ammonia).

Floor tiles by grease trap observed to be cracked or missing. Floor observed to be holding standing water near grease trap. [CA] Repair/replace floor tiles.

1) Cooked spinach measured to be 48F stored in container on prep cooler. Per employee extra spinach had been placed there about 1 hour ago and should have been placed cooler. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Cooked spinach was placed into prep cooler reach in cooler. 2) Soy based soup measured to be 43F in ice bath. Per chef soup was removed from cooler about 30 minutes prior. Ice bath has ice and water level that raises to the bottom of the soup container. [CA] Ice baths shall keep PHFs at 41F and below. Keep ice bath with enough ice and water to surround PHF container to the level of PHFs to effectively maintain temperature. [COS] More ice was added to ice bath to increase water level. 3) Raw meat measured to be 48F. Per employee meat was delivered about 1 hour prior. Boxes of meat observed on top of freezer in back storage room. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Employee placed meat into reach in cooler in back storage room.