DA SUN RAMEN

High Priority - Nonfood-grade bags used in direct contact with food. Meat infreezer and walk in cooler in green and orange plastic bags.

High Priority - Raw animal food stored over canned/bottled drinks. Raw pork above bottled water. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw pork in walk in cooler. 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. Provided operator with form. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Large pot in hand sink in ware wash area. Corrected On-Site

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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Basic - Equipment in poor repair. Cover for ice machine motor is missing.

Basic - In-use tongs stored on equipment door handle between uses. Oven door. Corrected On-Site Repeat Violation

Basic - Standing water in bottom of reach-in-cooler. Large make table cooler.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested at 0ppm through 3 cycles. Repeat high priority violations may result in administrative complaint. Repeat Violation

High Priority - Metal stem-type thermometer soiled. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork above broth. Corrected On-Site Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. License are current active.

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature. Operator placed in walk-in cooler. Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises. Third repeat violation for dish machine not sanitizing properly.Advised operator to remove or repair by the next unannounced inspection.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm must use three compartment sink to wash rinse sanitize Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over noodles Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cutting boards in sink. Manager took out Corrected On-Site Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bowl or other container with no handle used to dispense food. In bulk item Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk items

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested through 3 cycles at 0ppm.

High Priority - Raw animal food stored over or with unwashed produce. Sheet tray of raw chicken above broccoli and carrots Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Dirty dishes in hand sink at kitchen entrance.

Basic - Bowl or other container with no handle used to dispense food. Bowl used in soy sauce. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Bulk container shelf. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. On oven door. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop water 77°F. Operator poured water out. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cook line make table.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Gasket soiled cooler inside kitchen door.

Basic - Time/temperature control for safety food thawed in an improper manner. Noodles thawing at room temperature. Corrected On-Site

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