YEBISUYA RAMEN

Contamination prevented during food preparation, storage, display — Inspector Note: Observed a container of squid and a rice scoop inside a container of water inside the vegetable sink. Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. PIC voluntarily discarded the squid. All containers and the rice scoop were moved to the three-compartment sink for washing, rinsing, and sanitizing. The vegetable sink was then washed and sanitized.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to contact admin to resolve COO and permit fee by 8/21/26.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic debris on the inside roof of ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf Discussed with PIC, that ice shall be burned and the ice machine shall be thoroughly cleaned and sanitized before usage.

Time as a public health control: procedures and records — Inspector Note: Observed cooked pork rinds and raw shelled eggs stored at room temperature on the counter without documented time as public health control procedures or documentation. Time as a Public Health Control (TPHC) (P, Pf, C) (i) Time as a Public Health Control. 1. Except as specified under paragraph 4 of this subsection, if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf (i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and (ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control. Pf 2. If time without temperature control is used as the public health control up to a maximum of 4 hours: (i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;P (ii) The food may have an initial temperature of 70°F (21°C) or less if; (I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or (II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food, (III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and (IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II). (iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf (iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control;P and (v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.P PIC placed a TPHC stamp on the pork rinds. Food service employee stated that the eggs had been sitting out for approximately one hour to warm up before cooking. The PIC immediately boiled the eggs.

Proper cold holding temperatures — Inspector Note: Observed multiple TCS foods held above the required cold holding temperature of 41°F, including cooked rice at 48°F, boiled eggs at 47°F, and pork dumplings at 52°F. *see temp log Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC voluntarily discarded the cooked rice and replaced it with rice held below 41°F. The PIC stated that the boiled eggs and dumplings were prepared at 11:00 a.m. and would be discarded at 3 p.m.