Ramen Bar by Hajime

In-use utensils: properly stored — Inspector Note: Observed multiple single-use cups and cups without handles being used as scoops in food products. Scoops must have handles and be stored to prevent hand contact with food; single-use items are not approved for repeated use. COS: PIC discarded all single use items used and will replaced with proper equipments for food dispensing/ measuring. (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

Toxic substances properly identified, stored, used — Inspector Note: Observed food-contact equipment (pans) stored beneath chemicals, exposing them to potential contamination from chemical spills, leaks, or vapors. (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P COS: PIC moved all chemicals to designated areas and will rinse the pans that were underneath the chemicals.

Food properly labeled; original container — Inspector Note: Food that are not in its original container must be labelled

Physical facilities installed, maintained, and clean — Inspector Note: Clean dirty A/C fan grate in walk- in cooler