OKIBORU RAMEN & TSUKEMEN receives A in Cobb County health inspection

1. 01

   Eating, drinking and tobacco use

   Item 2-2B ↗

   Observed multiple food employees eating eggs at the prep table located in the ware washing area of the main kitchen; while another food employee was actively preparing food for the facility. Observed multiple disposable cups used for employees drinks without a straw or a lid on the prep table located in the ware washing area of the main kitchen.

   Inspector’s full note +

   Code 511-6-1.03(5)(k)1&2

   Observed multiple food employees eating eggs at the prep table located in the ware washing area of the main kitchen; while another food employee was actively preparing food for the facility. Observed multiple disposable cups used for employees drinks without a straw or a lid on the prep table located in the ware washing area of the main kitchen. Observed a pink Stanley cup on the prep table located in the ware washing area of the main kitchen. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: food discarded by CFSM, drinks thrown away by CFSM, pink stanley cup moved to designated area for employee belongings Corrected On-Site. New Violation.

   Official report · Item 2-2B ↗
   Corrected on siteNew violation
2. 02

   Handwashing

   Item 2-2D ↗

   Observed a wiping cloth stored in the hand sink located in the ware washing area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing.

   Inspector’s full note +

   Code 511-6-1.06(2)(o)

   Observed a wiping cloth stored in the hand sink located in the ware washing area of the main kitchen. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: wiping cloth removed; discussed code provision with CFSM New Violation.

   Official report · Item 2-2D ↗
   New violation
3. 03

   Washing fruits and vegetables

   Item 12D ↗

   Observed food employee rinse soiled dishes in the dedicated vegetable prep sink in the main kitchen area. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: sink sanitized with sanitizer solution at 1875ppm (lactic acid) and allowed to air dry, dishes placed in dish machine to be washed Corrected On-Site.

   Inspector’s full note +

   Code 511-6-1.04(4)(g)

   Observed food employee rinse soiled dishes in the dedicated vegetable prep sink in the main kitchen area. C/A: raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only COS: sink sanitized with sanitizer solution at 1875ppm (lactic acid) and allowed to air dry, dishes placed in dish machine to be washed Corrected On-Site. New Violation.

   Official report · Item 12D ↗
   Corrected on siteNew violation
4. 04

   Utensil storage

   Item 14A ↗

   Observed a knife and metal scrape stored in the crevice between equipment in the main kitchen area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS: utensils washed in the high temp dish machine and allowed to air dry before use Corrected On-Site.

   Inspector’s full note +

   Code 511-6-1.04(4)(k)

   Observed a knife and metal scrape stored in the crevice between equipment in the main kitchen area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); COS: utensils washed in the high temp dish machine and allowed to air dry before use Corrected On-Site. New Violation.

   Official report · Item 14A ↗
   Corrected on siteNew violation

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.