Mura Mura Ramen LLC

PROPER COLD HOLDING TEMPERATURES

NOTED INTERNAL TEMPERATURE OF THE FOLLOWING TCS FOOD ITEMS INSIDE SERVICE COOLERS TO BE IMPROPER:-TOFU 43.7F, SLICED CABBAGE 50.9F, PORK 50.6F/49.3F, RICE 51.3F, CHICKEN 46F, BUNT 44.4F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 25 LBS OF PRODU...

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

NOTED ESTABLISHMENT SERVING UNDERCOOKED FOOD ITEMS (EGGS) WITH NO CONSUMER ADVISORY, DISCLOSURE OR REMINDERS TO THE CUSTOMERS. INSTRUCTED TO HAVE A CONSUMER ADVISORY ON THE MENU WITH A DISCLOSURE NOTICE AND REMINDER STATEMENT. PRIORITY FOUNDATION #7-...

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

EQUIPMENT NOT MAINTAINING PROPER TEMPERATURE. NOTED TEMPERATURE OF 2 DOOR COOLERS AT THE PREP AREA TO BE IMPROPER AT 50.3F/46.7F. INSTRUCTED NOT TO USE EQUIPMENT UNTIL MAINTAINING PROPER TEMPERATURE OF 41F AND BELOW. PRIORITY VIOLATION 7-38-005. CITA...

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED CARDBOARD BOXES USED TO LINE SHELVES IN THE KITCHEN PREP AREA. INSTRUCTED TO CLEAN AND REMOVE ALL CARDBOARD BOXES TO PREVENT HIDING PLACES FOR PEST.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

NOTED ASSORTED FOOD ITEMS INSIDE REFRIGERATION UNITS AND FOOD STORED INSIDE TIN CANS. INSTRUCTED TO PROPERLY STORE ALL FOOD ITEMS INSIDE APPROVED FOOD-GRADE CONTAINERS.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

NOTED DIRT AND GREASE ACCUMULATION INSIDE, ON PIPES/CONDUITS AND ON EDGES OF THE EXHAUST HOOD AND FILTERS ABOVE COOKING EQUIPMENT. INSTRUCTED TO CLEAN AND MAINTAIN HOOD, FILTERS AND PIPES/CONDUITS.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

3-307.11: OBSERVED 3 COMPARTMENT SINK AND FOOD PREP SINK INSTALLED NEXT TO EACHOTHER WITH NO BARRIER. FACILITY MUST PROVIDE A SPLASH GUARD TO PREVENT CONTAMINATION.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

5-204.12: BACKFLOW PREVENTION DEVICE NOT FOUND ON MOP SINK. FACILITY MUST PROVIDE.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE

HAND-WASHING SINKS AND HOT WATER FIXTURES IN THE FACILITY ONLY PROVIDE COLD WATER. THE FACILITY MUST PROVIDE WATER OF AT LEAST 120F THROUGH A MIXING VALVE OR COMBINATION FAUCET. PRIORITY VIOLATION 7-38-030 (C) NO CITATION ISSUED.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY

OBSERVED 3 COMPARTMENT SINK AND FOOD PREP SINK INSTALLED NEXT TO EACHOTHER WITH NO BARRIER. FACILITY MUST PROVIDE A SPLASH GUARD TO PREVENT CONTAMINATION.

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED

OBSERVED RAW WOOD WHEELY PALLET THAT REACH-IN CHEST FREEZER IS RESTING ON. FACILITY MUST SEAL RAW WOOD TO ENSURE A SMOOTH, EASILY CLEANABLE, DURABLE, AND NON-ABSORBENT SURFACE.

PLUMBING INSTALLED; PROPER BACKFLOW DEVICES

BACKFLOW PREVENTION DEVICE NOT FOUND ON MOP SINK. FACILITY MUST PROVIDE.

SEWAGE & WASTE WATER PROPERLY DISPOSED

THE ESTABLISHMENT DOES NOT HAVE AN APPROVED GREASE TRAP SEWAGE DISPOSAL SYSTEM COMPANY TO SERVICE THE FACILITY. FACILITY MUST PROVIDE.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

BASE COVING AND CAULKING WAS NOT FOUND BETWEEN WALL JUNCTURES OF FLOOR AND WALL OF RESTROOM. FACILITY MUST PROVIDE BASE COVING AND CAULK WALL JUNCTURES BETWEEN WALL AND FLOOR IN RESTROOM.