RAMEN OSAKA

The make-shift screen installed on the back door does not prevent vermin infestation. [CA] Replace it with proper screen door.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

The food manager certificate is expired. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

A non-service dog was observed sleeping back in the kitchen area. [CA] Only service animals are allowed inside the facility. Employees must ask the pet owner if the animal is a service animal to allow it inside the facility. The dog was removed from the facility by the owner.

Employees returning from smoke break dod not wash hands before touching food products and cleaning utensils. [CA] Employee must be trained that they need to wash hand when returning to the kitchen, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees was told to wash her hands (COS)

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

There was no paper supply on the handwash station located in the restroom. [CA] Refill the wall-mounted soap dispenser immediately. Until the wall-mounted soap dispenser is refilled/fixed, provide a pump-type soap dispenser. The facility manager provided a pump-type soap dispenser (COS).

An approved noodle machine was observed back in the kitchen area. [CA] Please do not bring food contact equipment without a written approval from the health department. The machine must be removed from the facility until plan and specification is submitted to our office and approved by our plan check unit.

Some potentially hazardous foods stored on the preparation table, including boiled sliced pork, noodle, and boiled eggs were measured between 49°F and 55 °F. The chef said the food products were moved from the walk-in cooler into the preparation fridge an hour ago. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. If these food products are stored at room temperature, time/temperature logs must be properly used which indicate the time the food product was taken from the safe temperature zone, and the time the food products shall be discarded. The chef stores both food products on an ice bath and some time coded to be used within the next one hour (COS).

The restaurant store ramen and boiled eggs at room temperature using Time as a Public Health Control method (TPHC). However, there was no time log which shows the time the food was taken out of the safe temperature zone. [CA] If the restaurant is using TPHC, proper time/temperature logs must be maintained for the food products stored at room temperature using the method. The chef was allowed to time code the food product to be used in the next two hours (COS).

There was a very low sanitizer concentration on the manual three-compartment ware washing sink. [CA] Whenever sanitizing of utensils/equipment is conducted, the sanitizer concentration maintain in the sanitizing compartment of the manual warewashing sink must be maintained at 200 ppm quaternary ammonia or 100 ppm chlorine, unless otherwise specified by manufacturer of the chemical.

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on an approved shelf or dunnage rack.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct thorough and regular cleaning on the floor areas. Spider webs and dirt accumulation was observed on the walls above the preparation and storage areas. [CA] Conduct thorough regular cleaning on the walls.

Cooling of freshly cooked pork was being done at room temperature back in the kitchen area.. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager demonstrated the proper cooling procedure using an ice bath and smaller portions.

Repeated violation: Written procedures for utilizing TPHC was not available for review. [Corrective Action] Maintain a copy of the TPHC form at the facility to be able to review.

Repeated violation: Some open bag food products were stored on the shelf of in the dry storage area. Some food products were also stored below the handwash sinks. [CA] Store all open bag food products in properly labeled bulk containers. To prevent possible contamination from the sink, please stop storing any food product below the sink.

Some open bag food products were stored on the shelf of in the dry storage area. Some food products were also stored below the handwash sinks. [CA] Store all open bag food products in properly labeled bulk containers. To prevent possible contamination from the sink, please stop storing any food product below the sink.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Boxes of single use and other utensils were stored on the floor back in the storage area and some inside one of the restroom. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time. No food utensils, equipment, or food products may be stored inside the restroom.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

Written procedures for utilizing TPHC was not available for review. Some of the food products stored on the counter using time as public health control method including noodle did not have any time/temperature logs. [Corrective Action] Maintain a copy of the TPHC form at the facility to be able to review. If time is going to be used as a public health control to keep any food product out of the safe temperature zone, proper time/temperature logs must be maintained.

Repeated violations: There is an abundant dust accumulation on the restroom’s exhaust vent screen. [CA] Conduct a regular cleaning on the screens. An abundant grease and oil accumulation was observed on the screens of the exhaust hood. [CA] Conduct a regular cleaning on the exhaust hood. Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Repeated violation: There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Shell eggs on boxes were measured at 55 oF stored outside the upright fridges. Some potentially hazardous food stored on the steam the preparation table like sliced pork and rice noodle were measured above 50 oF as well. The chef said the eggs were delived and hour ago and the other food products stored on the preparation table were taken less than two hours ago from the upright fridges. [CA] All potentially hazardous foods like garlic in oil, cut melons, raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. The eggs were unpacked and stored on the fridge and the sliced pork and noodle were stored with a time code to be used in the next two hours (SA).

The handwash sink located back in the kitchen area was partially blocked by boxes of food products. [CA] Make the handwash sink easily accessible for employees to wash hand whenever it is necessary.

Repeated violation: Abundant food residue buildup was observed on the floor below the cook-line. Abundant dust accumulation was also observed on the walls above the ice machine, the water heater, and the cook-line. [CA] Conduct a thorough cleaning on the floor and and walls of the facility.