RAMEN HOUSE
2708 SW COLLEGE RD SUITE 203
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 1/7/2025
High Priority
4
Intermediate
6
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of rice container, employee moved. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. At the back room, cases of boba, jelly and noodles on floor, manager moved off the floor. **Corrected On-Site**
- 51-18-6:Basic - No copy of latest inspection report available. No document available at inspection time.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with dripping grease. **Repeat Violation**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, case of pork bone thawed at room temperature, manager moved to cooler. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses wet green cloth on prep tables, manager moved to sanitizer bucket. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White substance not labeled at the dry storage area.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the back room, pork broth at 59.7F and 58.5F, broth was cooked last night. Broth stored in deep plastic five gallon bucket.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the back room, pork broth at 59.7F and 58.5F, broth was cooked last night. Broth stored in deep plastic five gallon bucket.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the back prep area, raw beef and raw chicken stored above cooked rice, also raw chicken stored above raw beef. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the steam table, broth 122, 120F and 123F, Manager moved back to stove and reheated, temperatures reached 165F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 53A-10-4:Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager on site and female manager on the phone unable to explain cooling process and parameters. Inspector explained and provided educational sheets.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink at the front cook line used to stored items inside (brush and cloth), employee moved all items. **Corrected On-Site**
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quaternary ammonium. **Repeat Violation**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For one new female employee on site.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portion to go containers of rice, no date marked.
- 03C-94-4:Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken and beef. Inspector provided a digital copy of the form.
Food safety inspection conducted on 1/7/2025 revealed 18 total violations (4 high priority, 6 intermediate, 8 basic).
Inspection on 7/31/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4: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**
- 36-34-5: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.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cookline dripping with grease. Gaskets on reach-in freezer doors in back of kitchen soiled with mold-like substance. Bottom of reach-in freezer in back of kitchen soiled with food debris.
- 08A-05-6: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**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: chicken (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**
- 03B-01-6: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: chicken 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. chicken broth (117F 3:20: 208F 3:40 - Reheating); pork broth (115F 3:20: 196F 3:40 - Reheating) **Corrected On-Site**
- 16-37-1: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.
Food safety inspection conducted on 7/31/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).