SANJI RAMEN
7534 BEACH BLVD UNIT 10
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 8/21/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
- 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator has soap and sanitizer mixture. Operator remade solution Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over cooked chicken dumplings in make table reach in cooler. Moved by manager. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (75F - Cold Holding), stored under prep table on cook line, place there from main walk in cooler approximately 1 hr ago. Manager moved to walk in cooler **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork belly (129F - Hot Holding), stored in pan sitting on top of steam table. Place there 1 hr ago after reheating as per manager. Manager reheating **Corrective Action Taken**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chorine to sanitize and as no chlorine test strips. Operator has quat test strips
Food safety inspection conducted on 8/21/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 3/6/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).