RAMEN DANBO.

Current letter grade or "Grade Pending" card not conspicuously posted or visible to passersby

Current letter grade or Grade Pending card not posted

Evidence of mice or live mice in establishment's food or non-food areas.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur

Hot TCS food item not held at or above 140 °F.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi

Evidence of mice or live mice in establishment's food or non-food areas.

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur

No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

Evidence of mice or live mice in establishment's food or non-food areas.

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.

Live roaches in facility's food or non-food area.

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.