Ramen House

Basic – Cardboard used to line nonfood-contact shelves

Cardboard lining bottom of prep table in back of kitchen. Manager discarded cardboard during this inspection. Corrected On-Site

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance

Ceiling tile and vent above ice machine in back of kitchen soiled with dust.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Hood filters above cookline dripping with grease. nGaskets on reach-in freezer doors in back of kitchen soiled with mold-like substance. nBottom of reach-in freezer in back of kitchen soiled with food debris.

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Bowl containing raw chicken stored on top of pans containing cooked chicken and cooked shrimp inside refrigerated make-table at cookline. Manager removed chicken from area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Inside top of refrigerated make-table at cookline:nchicken (52F – Cold Holding). Chicken stored inside a bowl on top of other pans above the safe load line. Manager stated the chicken was not there for long and voluntarily discarded it during this inspection. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

Inside warming unit at cookline: nchicken broth (117F – Hot Holding); pork broth (115F – Hot Holding). Manager stated both were reheated on the stovetop and placed into the unit approximately three hours prior. Manager reheated both in the stovetop during this inspection. nchicken broth (117F 3:20: 208F 3:40 – Reheating); pork broth (115F 3:20: 196F 3:40 – Reheating) Corrected On-Site

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths

Quaternary test strips unavailable. Quaternary ammonium sanitizer is in-place at the three compartment sink. Manager stated they usually use bleach to sanitize dishes.