Kuro Ramen

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed fish balls stored in carboard boxes in the cooler. Obesrved plastic grocery bag with dumplings stored in the freezer. Instructed to use proper food grade storage bags and containers only.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed loose debris, dirt and dust buildup on the floors and corners throughout the facility. Instructed to detail clean and increase cleaning frequency of floors. Must maintain at all times.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed containers of dry ingredients and squirt bottles not labeled in the rear food prep area. Instructed to label wtih common food name and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed a sticky insect control device filled with dead insects stored above a food prep table in the rear prep area. Instructed to relocated and refrain from storing insect control devices above food prep areas.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed containers of dry and liquid ingredients and the deep-frying unit filled with grease and not covered, while the facility was not open and operating at the time of the inspection. Instructed to cover all food items to prevent possible contamination, while items are unattended.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Observed spoons, butter knives, and cooking utensils not inverted in the rear food prep area. Instructed to invert and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed one blown out light bulb under the ventilation hood. Instructed to replace and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed card board lining the floor under the deep fryer and the prep table to the right of the deep fryer. Instructed to remove as a means of preventing possible insect breeding and harboring.

Equipment and surfaces were dirty.

Inspector’s note: Observed a build up of dust, dirt, grease and possible food splatter on the sides of the cooking and non cooking equipment. Instructed to clean and maintain all as a means of preventing possible pest and or insect feeding and harboring.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed a build up of grease, food debris and dirt under and around the cooking equipment in the rear food prep area. Instructed to clean and maintain all areas.

Ventilation or lighting was inadequate.

Inspector’s note: Observed a build up of dust and grease on the hood ventilation system and filters. Instructed to clean and maintain as a means of preventing possible contamination of the foods cooked and food contact items that are stored there for service.

Equipment and surfaces were dirty.

Inspector’s note: Observed build up of food debris on interiors of all cold hold units. Instructed person in charge to clean and maintain

Frozen food was thawed the wrong way.

Inspector’s note: Observed food being thawed in prep area at room temperature. Instructed person in charge that all thawing must occur under refridgeration or potable cold running water.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximately 40 mouse droppings in front prep area on sides of cooler and in rear prep area being wire shelving. Instructed person in charge to remove all mouse droppings, sanitize all areas, and maintain. Priority foundation #7-38-020(a). Citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Observed build up of food debris on interiors of all cold hold units. Instructed person in charge to clean and maintain