MARUGAME UDON

Washed and wet containers stacked on top of each other. [CA]: Equipment and utensils must be properly air dried after sanitizing and prior to stacking

Sanitizer solution in sanitizer bucket at cook line measured below 200 ppm Quat sanitizer. [CA]: Wiping cloths used for sanitizing work surfaces must be stored inside their sanitizer buckets containing at least 100ppm chlorine or 200ppm Quat sanitizer. Solution must be changed as frequently as needed.

In the prep top wells near the heat lamp, multiple raw shell eggs measured between 72F -73F. Lid not provided on top of the unit. Raw shell eggs placed in unit approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below at all times. [COS]: Manager voluntarily discarded raw shell eggs.

Shrimp, mushroom, crab, katsu, and zucchini tempuras under Time As A Public Health Control measured below 135F. Temperatures measured at approximately 2:45 pm while the end time of the TPHC time marking on food items stated 2:33 pm. PIC stated tempuras are made constantly but unsure what time the above mentioned food items were cooked because the employee in charge of cooking tempuras left. [CA]: Properly implement time as a public health control by marking food to indicate 4 hour time limit when removed from temperature control. Food must be discarded if not consumed or served after the 4 hour time limit. Written procedures shall be maintained on site and available for review. [COS]: All food items were voluntarily discarded. Note: new time markings provided for tempuras that measured above 135F.

1) Old rodent droppings observed on the floor under the dry storage selves. 2) Two dead cockroaches were observed on glue trap located under the dry storage shelves. [CA] Food facility shall be kept free of vermin and vermin debris. Clean and sanitize the affected areas. Did not observed any additional signs of vermin activity elsewhere in the facility. Operator was not able to provide the most recent pest control service report for review at time of inspection. The service report shall be provided to district specialist via email by 5/4/26. A follow-up inspection may be conducted for failure to provide the service report or depending on information on the service report.

Employee observed switching task from cleaning equipment with wiping towels and returning to the prep line without washing their hands. [CA] Employees shall properly wash their hands using warm water, soap, and paper towels prior to handling food. [COS] Employee stopped and instructed to wash hands.

At the customer entrance area and by the registers, observed bulk bags of flour stored on storage racks. [CA] Ensure all food is stored in approved food storage areas.

In the kitchen area, observed standing water by the noodle prep area, and food debris accumulation at the cookline. In the back warewash area, observed standing water in the area. In the internal slot below the handwash stations, observed accumulation of debris on the floors and around the handwash station. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, at the steam table for soup/broth, measured curry sauce, tan tan soup, dashi sauce, dashi broth, mapo tofu, and sweet beef between 120F and 134F. Per operator, potentially hazardous foods stored for about an hour. Observed steam table was turned off. At the cookline, in the 2 drawer undercounter refrigerator, measured raw calamari and shrimp at 55F. Per operator, refrigerator was unplugged an hour prior to clean the area behind the refrigerator. On the counter-top, measured tan tan soup at 65F, and curry sauce at 55F. Per operator, tan tan soup and curry sauce removed from refrigeration for about an hour. [CA] Ensure potentially hazardous foods are held cold at 41F and below or held hot at 135F and above to prevent bacterial growth. [COS] Operator reheated curry sauce, tan tan soup, dashi sauce, dashi broth, mapo tofu, and sweet beef at the cookline prior to storage back in the steam table. Operator moved calamari and shrimp to nearby refrigeration to facilitate proper holding temperatures. Operator moved tan tan soup and curry sauce to nearby refrigeration to facilitate proper holding temperatures.

Observed storage of unused equipment in the back storage area. [CA] Ensure facility is keep free of clutter to prevent possible harborage of vermin. Remove unused equipment from the facility storage areas.