Agu a Ramen Bistro

*34 Outer openings:closing holes, gaps

CLOSE ALL GAPS

*36 Cloths in-use for wiping between uses stored

SOILED WIPING CLOTHES IMPROPERLY STORED ON EQUIPMENT

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

CROSS CONTAMINATION R. EGGS STORED ABOVE VEGGIES

*19 One Inch Air Gap

PROVIDE ONE INCH AIR GAP

*29 Food thermometers provided and accessible

PROVIDE THERMOMETERS IN ALL RIC(S)

*06 Discard if TCS is in container w/ no date or day

NO DATE MARKING ON PREPARED FOOD ITEMS

*20 Conveying Sewage

HAND SINK IN PREP AREA BACKING -UP

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

UTENSILS IMPROPER STORED WATER

*43 Light bulbs, light shields provided

REPLACE LIGHTING UNDER VENT HOOD SYSTEM

*14 Wash hands after all other activities

FAILURE TO WASH HANDS AFTER TURNING OFF HAND SINK

*02 Cold Hold (41øF/45øF or below)

noddles 69.5, c. cabbage 45.9, c. eggs 42.8 & c. rice 70.0

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

COVER ALL FOOD TO PREVENT CROSS CONTAMINATION

*10 Clean Sight and Touch

UNSANITARY CONDITION- DEEP ALL FOOD CONTACT SURFACES

*42 Floors/walls/ceiling/nonfood dirty

CLEAN GASKETS, FLOORS & REMOVE DUST FROM CEILING IN PREP AREA

*10 Clean Sight and Touch

upper inside panel of ice machine observed with pink slime

*19 Water & Plumbing in good repair- per code

leaks observed at both front counter and boh prep sink

*22 Handlers-Certificate Not On Site

maintain food handler certificates on file at location, manager said at corp office

*31 Handwashing lavatory - accessible

maintain hand sink accessible at all times. observed large metal store inside

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

provide a splash guard for hand sink (inside) next to prep table

*41 Food Label - Bulk food w/ manufatuter labeling

label all food containers with common name > squirt bottles and seasoning containers

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

all food must be covered- loosely if cooling

*18 Toxic items storage adjacent to food/utensils

chemicals next to condiments above food at 3 comp sink unlabeled spray bottles

*39 Keep utensils handles upright or protected

ice scoop handles touching ice in ice machines and in up front ice bins

*32 Food-contact surfaces. smooth, non-absorbent and easily cleanable

can not use cloth under cutting board- get cutting board mat

*10 Clean Sight and Touch

clean soda guns and soda gun holders bottom of makeline, coolers microwave

*31 Handwashing lavatory - used for other purpose

hand sink used for storage

*36 Cloths in-use for wiping between uses stored

sanitation cloths must be stored in a solution when not in use

*03 Vending Machine. Hot Hold (135øF or higher)

temperatures not maintained at 135 degree f or above

*02 Cold Hold (41øF/45øF or below)

Temperatures not maintained at 41 degrees F or below

*18 Toxic items storage adjacent to food/utensils

chemicals above 3 comp sink chemicals next to utensils

*31 Handwashing lavatory - accessible

hand sink blocked by fan sitting on cutting board

*10 Clean Sight and Touch

Clean soda gun holder drain blocked (algae) Clean soda gun Clean microwave

*19 Water & Plumbing in good repair- per code

fix leak on hand sink

*35 Eating food, chewing gum, drinking beverages, or using tobacco

employee drink sitting in a container with food in short RIC

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

can not store utensils in standing water

*39 Keep utensils handles upright or protected

store spoons handle up

*20 Grease Trap Tickets

must have grease trap ticket with in 90 days

*02 Cold Hold (41øF/45øF or below)

SOFT BOILED EGGS 51

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*42 Dirty nonfood contact surfaces

CLEAN INSIDE OF COOLING UNITS

*02 Cold Hold (41øF/45øF or below)

SLICED CHICKEN 55, SLICED BEEF 52

*03 Food products not maintained at 135øF or above

MINCED PORK 125

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW SHELL EGSS AND RAW MEAT STORED ABOVE RTE FOODS

*10 Clean Sight and Touch

CLEAN INSIDE OF MICROWAVE AND COOLERS

*14 When to wash hands before donning new gloves

*21 RFSM - Not On Site

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

*24 Food Labeling- with common name of the food

*41 Food storage containers, identified with common name of food.

*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve

*37 Food in packages and working containers may be stored less than 15 cm (6 inches) above the floor

*26 Consumer Advisory Disclosure---asterisking

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

alcohol and peroxide adj seasonings

*21 RFSM - Not On Site

*02 Cold Hold (41øF/45øF or below)

raw chicken 55 F raw beef 58 F cooler drawers under stove not working, discard all

*47 Conditions of Permit-in use of food equipment

*10 Chlorine exposure time table

10 ppm at dishwasher

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

cover steam table foods