HOKKAIDO RAMEN HOUSE

2-2B: .03(5)(k)1&2Observed several employee drinks stored with and above customer food and items (single use water bottle stored above rice in the front of the kitchen, single use water bottle stored over customer food int he dry storage area, employee drinks stored in a single use cup with no lid or straw stored over the prep table in the back of the kitchen). Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks discarded.

6-1C: .04(6)(d)4 large containers of cooked chicken soup did not cook to 41F in 6 hours. Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken soup. Food cooling in large, deep, plastic containers, while covered in the walk in cooler. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Facility has ice wands on site. Discussed using ice wands once food is removed cooking to help start the cooling process. Recommended placing in the walk in freezer and cooling foods in metal pans.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed improper storage and separation of foods in multiple cold hold units (raw chicken stored over ready to eat foods in the walk in cooler, raw seafood stored over imitation crab in the walk in cooler, raw beef stored over fully cooked pork dumplings in the reach in cooler, raw shrimp dumplings over buns in the reach in cooler, frozen raw fish (removed from the package) over frozen ready to eat foods in the 2 door standing prep freezer). REPEAT VIOLATION Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were properly stored and separated.

12C: .04(4)(m)Observed wet wiping cloths stored in sanitizer buckets with a Quat sanitizer concentration of 0ppm. REPEAT VIOLATION Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Quat sanitizer was made to a concentration of 200-400ppm.

13A: .02(1)(d)The most current inspection report from 10/20/2025 was not on display (the inspection report from 7/16/2024 was on display). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Instructed certified food safety manager (CFSM) to remove the inspection report from 7/16/2024 from display and today's inspection report was provided.

1-2A: .03(2)(a)-(l), (n)No active managerial control. Violations for employee health requirements, employee drinking, using/blocking a hand sink, food protections/separation, consumer advisory requirements, time as a public health control (amongst other good retail practices) were observed today. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2A: .03(2)(m)PIC (Person-in-Charge) unable to provide in a verifiable way that multiple employees working during the inspection had been informed of their responsibility regarding employee health. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

12C: .04(4)(m)Wet wiping cloths stored on the cooler prep counters. No measurable sanitizer observed in the sanitizer bucket where another wiping cloth was stored. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths placed into sanitizer solution. Sanitizer solution concentration adjusted. //

14A: .04(4)(k)Observed multiple in-use utensils stored in standing water <135°F. Single-use container used as a scoop in food. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water changed & heated to 135°F. Single-use container removed. //

14B: .05(10)(e) 1,2,4Food containers were stacked wet nested on the storage shelves. // Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers washed again. //

14C: .05(6)(r)Facility is reusing single use food containers to store food. // Single-service and single-use articles may not be reused. (C)

15A: .05(6)(a)Observed ice buildup/leak in the walkin freezer - ice on fans & door/threshold. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed grease/debris buildup on/in the cookline equipment. Old stickers/residue left on the nonfood contact surfaces of food containers stored clean. // Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

2-2B: .03(5)(j)1&2Observed drinks in unapproved containers (glassware with no lid, no straw, multi-use drink bottles) stored on the prep counters throughout the kitchen, sushi bar. Employee was eating at the sushi bar (employee side). // *** SECOND CONSECUTIVE VIOLATION *** // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks removed. Employee stopped eating at sushi bar. //

2-2D: .06(2)(o)Multiple times during the inspection the hand sink in the dish wash areas was blocked by the same large trash can. Unknown items stored inside the bar hand sink. // A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Large trash moved. Had PIC switch it with a smaller trash can. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Food not properly stored to prevent contamination in coolers, freezer. Unwashed produce stored above ready-to-eat food. Open packages of raw shrimp stored above cream cheese, imitation crab mix. Open packages of raw chicken stored above cooked beef in the walkin freezer. Raw shrimp stored above cooked chicken & imitation crab rangoon. Raw crab, raw shrimp, raw calamari stored above noodles, edamame. // Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food organized & separated. //

5-2: .04(7)(e)Consumer advisory on menus is missing the disclosure statement for food that is served raw or undercooked. Missing asterisks on sushi rolls containing raw seafood that are partially fried (not fully cooked). Both in house menus & to go menus. // If an animal food is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller than size #8 font, or if displayed on a menu board shall be printed no smaller than the smallest letter in used for a menu item. (Pf)

6-1D: .04(6)(i)Observed sushi rice on time control not marked with the start & discard time. Food was left on time control for <4 hours. Time control written procedures not provided. // When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Food correctly time-stamped. Time control procedures provided. //

10D: .04(7)(b)Food is not honestly presented on the menus. Escolar is offered as "white tuna". Imitation crab is offered as crab, crab meat. // Food shall be offered for human consumption in a way that does not mislead or misinform the consumer. (C)

10D: .04(4)(d)Multiple containers of food, sauces were unlabeled throughout kitchen, cookline. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

12A: .04(4)(q)Food stored on the floor in the freezer & storage room. // Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

2-2B: .03(5)(j)1&2Observed employee drinks in unapproved cups sitting on the bar counter mats where customer drinks will be placed when ready for servers. Employee drink station stored over single use items. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drinks relocated. Discussed with manager that employee drinks must be in a single use cup with a lid and a straw (provided by facility) and stored below customer food and items.

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool properly or not cooling at a rate fast enough to cool properly (see temperature log). Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: Foods that did not cool properly were discarded. Foods still in the cooling process were moved to the walk in freezer or had ice wands added to food to rapidly cool.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods (imitation crab, cut lettuce, cut bok Choi, cooked chicken, cut tofu, cooked meat soups, cooked beef, marinated eggs). Cooked beef, cooked meat soups, bok Choi, and marinated eggs cooling in the walk in cooler in deep, plastic containers while covered and on middle shelves. Cut lettuce and cut tofu cooling in the beer walk in cooler away from the fans. Cooked chicken cooling in a prep line cooler where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods that did not cool properly were discarded. Cooked soup still in the cooling process and ice wands were placed in soup. Cooked beef and bok choi still in the cooling process and moved to the walk in freezer. Discussed placing foods in smaller, thinner pans and using cooling rack.