Silverlake Ramen

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Failure to display the most current inspection report. CA: PIC was advised to always post the most current score at main entrance.

Physical facilities installed, maintained, and clean — Inspector Note: Observed a missing ceiling tile in the dishwashing area. CA: PIC was informed that the missing tile needs to be replaced or returned.

Certified Food Protection Manager — Inspector Note: During the routine inspection the EHS observed that the current servsafe certification is expired on 2/22/25. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation

Management knowledge, responsibilities, reporting — Inspector Note: Failure to provide the employee health documentation and failed to demonstrate knowledge of reporting responsibilities and signs to look for when staff are ill while at work 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P 3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P 4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (i) Norovirus within the past 48 hours of the last exposure, P (ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P (iii) Salmonella Typhi within the past 14 days of the last exposure, P or (iv) Hepatitis A virus within the past 30 days of the last exposure; P or 5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (i) Norovirus within the past 48 hours of the last exposure, P (ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P (iii) Salmonella Typhi within the past 14 days of the last exposure, P or (iv) Hepatitis A virus within the past 30 days of the last exposure. P (b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is: 1. Jaundiced, Pf or 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P (c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee: 1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and 2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf (f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. P

Response procedures for vomiting & diarrheal events — Inspector Note: During the routine inspection EHS observed the establishment failed to produce a bodily fluid spill/clean up kit. CA: EHS provided the establishment with proper procedure for cleaning vomit and diarrheal with house hold chlorine. This document should be posted for staffing knowledge.

Food stored covered — Inspector Note: Observed several food in the RIC that was left uncovered. COS: PIC placed cover over dumplings and other foods in the unit. 511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Proper cold holding temperatures — Inspector Note: Observed tuna and chicken stored in the prep-top cooler that was held beyond 41 degrees Fahrenheit. COS : PIC discarded the food in question Chicken 48F tuna 51F

Single-use/single-service articles: properly stored, used — Inspector Note: During the routine inspection EHS observed a rice container and a seasoning container with a plastic cup in the rice and plastic ramekin resting in the food. COS: Employee discarded the items in question and was advised Single-service and single-use articles may not be reused.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: During the routine inspection EHS observed several nonfood- contact surfaces such as RIC doors (interior and exterior) soiled in need of cleaning. CA: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

PIC present, demonstrates knowledge, performs duties — Inspector Note: During the routine inspection EHS observed the establishment failed to have an PIC present in the establishment. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Certified Food Protection Manager — Inspector Note: During the routine inspection the EHS observed that the current servsafe certification is expired on 2/22/25. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation

Hands clean and properly washed — Inspector Note: During the routine inspection EHS observed that the employees failed to wash their hands after executing task and retuning to food prep. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms

Management knowledge, responsibilities, reporting — Inspector Note: During the routine inspect the staff failed to demonstrate knowledge of reporting responsibilities and signs to look for when staff are ill while at work. CA: Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease 3. Describing the symptoms associated with the diseases that are transmissible through food;

Response procedures for vomiting & diarrheal events — Inspector Note: During the routine inspection EHS observed the establishment failed to produce a bodily fluid spill/clean up kit. CA: EHS provided the establishment with proper procedure for cleaning vomit and diarrheal with house hold chlorine. This document should be posted for staffing knowledge.