Kumo Ramen & Tea
231 Peachtree St, Atlanta, GA 30303
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Official Inspection History
2 recorded inspectionsFood separated and protected — Inspector Note: Observed raw chicken stored over ready to eat foods. CA advised PIC to put chicken at the bottom shelf. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination
In-use utensils: properly stored — Inspector Note: Observed ice scoop lying on top of ice in cooler CA: PIC immediately removed ice scoop
Single-use/single-service articles: properly stored, used — Inspector Note: Observed single use plates, bowl stored directly on floor CA: Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.
Insects, rodents, and animals not present — Inspector Note: Observed bug catching device on top of tea stand CA: PIC immediately removed devices and located them away from food items
Insects, rodents, and animals not present — Inspector Note: Observed bug catching devices directly above clean dishes in the dish pit area CA: PIC immediately removed device
Food separated and protected — Inspector Note: Observed raw chicken stored directly above RTE green onions CA: PIC immediately moved item to another shelf to avoid cross contamination
Proper date marking and disposition — Inspector Note: Observed failure to date mark chicken in back RIF CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.