Hotto Hotto Ramen & Teppanyaki

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed not the most recent inspection report posted on site. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. 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.

In-use utensils: properly stored — Inspector Note: Observed multiple dry food items (salt, sugar, flour) with scoops either single use plastic ramiken or bowls stored directly in food item. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (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; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a handwash sink with handwash sign and soap and paper towels in entrance of main kitchen with another sign saying dump sink and PIC said they dump drinks in it. Advised to only use sink for one use either as handwash sink or dump sink. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed brown debris buildup/splatter on inside lip of ice machine, as well as dark spots and grooves on multiple cutting boards (prep tops and on a rack). 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed pot of curry stored on floor in WIC. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor.

In-use utensils: properly stored — Inspector Note: Observed in use scoop stored in still water below 135 degrees F. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:6. 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed no sanitizer test strips or testing kit on site. 511-6-1.05(6)(p) - Warewashing Equipment, Determining Chemical Sanitizer Concentration (Pf) (p) Warewashing Equipment, Determining Chemical Sanitizer Concentration. Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device. Pf

Plumbing installed; proper backflow devices — Inspector Note: Observed a leak in the pipe under the hand wash sink in the main kitchen. CA- leak shall be repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed handwash sink near three comp sink not easily accessible. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed old spray bottle being reused to store bleach. Toxic chemicals should be in original container with ID info label. 511-6-1.07(6)(a) - Original Container-ID Info (Pf) (a) Original Containers, Identifying Information. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf

Physical facilities installed, maintained, and clean — Inspector Note: Observed walk-in cooler in disrepair. Equipment shall be in good working condition. Advised PIC to repair the walk in cooler.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed ice in hand sink at the main kitchen. Hand sinks shall not be used for dumping. Advised PIC to desist.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed missing light bulbs under the hood of the cooker at the main kitchen.

Insects, rodents, and animals not present — Inspector Note: Observed some gnats in the kitchen area. Food service facility shall be free of pests. Advised PIC to secure the services of a professional pest control services.

Food separated and protected — Inspector Note: Observed raw beef stored above raw eggs in the cooler drawer tag the main kitchen. Food shall be stored in the order of cooking temp with the highest the bottom. Advised PIC to replace rearrange the food.

Food stored covered — Inspector Note: Observed failure to cover food on display at the main kitchen. Food on display shall be covered to prevent environmental contamination. Advised PIC to cover all food.

Food stored covered — Inspector Note: Observed failure to cover ice used for drinks at the front bar.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed brownish coloration of the cutting boards on the prep top cooler. Food contact surfaces shall be cleaned and sanitized. Advised PIC to replace the cutting boards.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to set sanitizer solution at the cooking area in the kitchen.

Proper cold holding temperatures — Inspector Note: Observed failure to cold hold precooked chicken, beef and pork at 41 degrees inside the cooler drawers. TCS foods shall be cold held at 41 degree or below.

Proper date marking and disposition — Inspector Note: Observed failure to discard onsite prepped food items after 7 days. All food items that are prepped onsite shall be date marked not to exceed 7dAys. Advised PIC to discard food.