Tanoshi Ramen

Year by year

Inspections

1. May 14, 2019 Routine Score 87
   • Not serious Core (1 points)

     Thawing. under running water criteria

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Serious Priority (3 points)

     Grease Trap Tickets

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

2. Nov 20, 2018 Routine Score 94
   • Not serious Core (1 points)

     Premises shall be maintained in good repair

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

   • Not serious Priority Foundation (2 points)

     Cold/hot hold unit thermometer easily viewable

3. Apr 19, 2018 Routine Score 86
   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     carrots stored on the floor in WIC

   • Serious Priority (3 points)

     When to wash hands before donning new gloves

   • Not serious Core (1 points)

     Handwashing signage

   • Not serious Priority Foundation (2 points)

     Individual, disposable towels

   • Not serious Core (1 points)

     Dirty nonfood contact surfaces

     dirty microwave

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

4. Nov 12, 2017 Routine Score 92
   • Serious Priority (3 points)

     Bare hands contact with ready-to-eat foods

     employee handling RTE with barehands

   • Not serious Priority Foundation (2 points)

     Food Establishment Permit

     permit not posted

   • Not serious Core (1 points)

     Storing the food at least 15 cm (6 inches) above the floor

     food items on floor in WIC

   • Not serious Core (1 points)

     Food storage containers, identified with common name of food.

     squeeze bottle not labeled

   • Not serious Core (1 points)

     RFSM Certificate - Not Display

     RFSM expired 9/16/15, must update

5. Jun 25, 2017 Routine Score 73
   • Serious Priority (3 points)

     Food protected cross contamination separating types of raw animal food storage, preparation, hol

     RAW PORK IN WALK IN NOT PROTECTED FROM CONTAMINATION, PLEASE COVER

   • Serious Priority (3 points)

     Clean Sight and Touch

     CLEAN ICE MACHINE

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     MUST BE ON SITE

   • Not serious Priority Foundation (2 points)

     HACCP-Method for monitoring & controlling

     NO RECORD FOR SUSHI RICE PH OR TIME LOG

   • Not serious Priority Foundation (2 points)

     Consumer Advisory Disclosure---asterisking

   • Not serious Core (1 points)

     Controlling pests. Eliminating harborage conditions

   • Not serious Priority Foundation (2 points)

     Date marking > 24 hrs,on site,temp 41F

   • Not serious Priority Foundation (2 points)

     Sanitizing solutions, testing devices

     MISSING

   • Not serious Priority Foundation (2 points)

     Handwashing lavatory - used for other purpose

     USED FOR DUMP SINK

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     PROVIDE NSF

   • Not serious Priority Foundation (2 points)

     Manual ware washing, sink compartment requirement

     3 COMP SITE IS TIED TOGETHER AND WIALK

   • Not serious Core (1 points)

     Light bulbs, light shields provided

     VENT HOOD

   • Serious Priority (3 points)

     Water & Plumbing in good repair- per code

     REPAIR LEAKING FAUCETS

6. Dec 8, 2016 Follow-up Score 90
   • Serious Priority (3 points)

     Cooling -- total 6 hours, 135-41øF

     boiled eggs left in room temperature to cool. left in room temp due to doing other tasks. eggs where 66.6F

   • Not serious Core (1 points)

     Cloths in-use for wiping between uses stored

     all wiping cloths must be in sanitizer solution, cannot use cloth towels as a non slip surface

   • Not serious Core (1 points)

     Cutting surfaces.

     heavily use cutting surface on front line

   • Serious Priority (3 points)

     Clean Sight and Touch

     bacteria build up on soda gun dispenser and nozzles

   • Not serious Priority Foundation (2 points)

     RFSM - Not On Site

     an RFSM not on site

7. Oct 13, 2016 Routine Score 69
   • Not serious Priority Foundation (2 points)

     Handlers-Certificate Not On Site

     not practicing basic food safety, not monitoring temps/bare hand contact

   • Serious Priority (3 points)

     No Hot Water / Water heater 50 gallon min.

     no hot water available in restaurant

   • Not serious Core (1 points)

     Preventing contamination from other sources. Miscellaneous sources of Contamination

     food container stored on open food (Chicken on top hold )

   • Serious Priority (3 points)

     Clean Sight and Touch

     heavy dirt build in between top hold covers where cutting knife was stored

   • Not serious Priority Foundation (2 points)

     Cooling, heating, and holding capacities. Equipment

     RIC 52.0F, WIC 46.0-50.0F,

   • Serious Priority (3 points)

     Cold Hold (41øF/45øF or below)

     Pork 59.1F top hold , Chicken (cooked) 59.2F top hold, cooked chicken WIC 46.9F tofu 54.5F, raw shrimp 57.0F

   • Not serious Priority Foundation (2 points)

     Approved Food Contact Equip.

     cloth used as a heat resistant handle for sandwich press

   • Not serious Core (1 points)

     Cloths in-use for wiping food spills used for no other purpose

   • Serious Priority (3 points)

     Contact RTE Products w/ Bare Hands

     bare hand contact with garnish for dish

   • Serious Priority (3 points)

     Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

     raw shrimp stored above Ready to eat items in RIC

   • Serious Priority (3 points)

     Toxic items labeling-non original container

     Label all spray bottles

   • Not serious Priority Foundation (2 points)

     Demonstrateion of knowledge by PIC

     too many temp violations/ critical violations

   • Serious Priority (3 points)

     Food products not maintained at 135øF or above

     Corn on steam tray 124.3F, Ground Beef on steam tray 108.0F