Zuru Ramen Bar

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

nObserved accumulation of black mold like substance inside ice machine in kitchen.

Basic – Ice scoop handle in contact with ice

n1) Observed scoop stored inside ice bin at server station, handle in contact with ice. Operator properly stored. n2) Observed scoop stored inside ice machine in kitchen, handle I contact with ice. Operator properly stored. Corrected On-Site

Basic – In-use knife/knives stored in cracks between pieces of equipment

nObserved knife stored between lowboy cooler and flip top cooler at cook line. Operator removed. Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

n1) Observed spoons stored in 84°F standing water at server station. Operator dumped water. nn2) Observed spoons stored in 80°F standing water at cook line. Operator dumped water. Corrected On-Site

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged

nObserved raw beef, not commercially packaged, stored over fries, not commercially packaged, inside reach in freezer in kitchen. Operator properly stored. Corrected On-Site

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined

nObserved Boba stored at server station without time mark. Per operator, food put on time approximately 1 hour prior to inspection. Operator put time mark on boba. Corrected On-Site

Intermediate – Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions

nReviewed and provided employee reporting agreement form to operator. Corrected On-Site

Intermediate – Probe thermometer not within the intended measuring range of use

nObserved probe thermometer 70°F + range, stored in kitchen.