OTSUKA RAMEN

Intermediate - Spray bottle containing toxic substance not labeled. Pink liquid

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled

Basic - Single-service articles not stored inverted or protected from contamination. On cook line

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to operator Observed employee print and post Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic bowl stored in hand sink on cookline

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed to operator Observed employee print and complete for each employee Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored in hand sink on cookline

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on push cart handles Corrected -observed employee remove Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bowl or other container with no handle used to dispense food. Observed portion cups stored in lemon pepper, black pepper, and garlic seasonings on dry storage shelf on cookline

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table adjacent to 3-compartment sink

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed along walk-in freezer door

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored in standing water next to rice warmer