OKIBORU RAMEN & TSUKEMEN receives A in Gwinnett County health inspection

1. 01

   Thawing methods

   Item 11C ↗

   Observed container of soup base thawing by sitting in prep sink no running water observed. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Container moved to walk-in cooler to continue thawing.

   Inspector’s full note +

   Code .04(6)(c)

   Observed container of soup base thawing by sitting in prep sink no running water observed. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Container moved to walk-in cooler to continue thawing.

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
2. 02

   Utensil storage

   Item 14A ↗

   Observed bowls used as scoops stored in brown sugar and white sugar containers in dry storage room. Handle of spoon observed in contact with brown sugar on front prep line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. 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…

   Inspector’s full note +

   Code .04(4)(k)

   Observed bowls used as scoops stored in brown sugar and white sugar containers in dry storage room. Handle of spoon observed in contact with brown sugar on front prep line. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 3. 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; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 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 the required frequency. (C) Corrective Actions: Bowls and spoon removed from containers at time of inspection.

   Official report · Item 14A ↗
   No correction or repeat marker recorded.
3. 03

   Single-use article storage and use

   Item 14C ↗

   Observed multiple soy sauce buckets being reused for the storage of cucumbers in walk-in cooler. Single-service and single-use articles may not be reused. (C) Corrective Actions: Cucumber placed in a multi use food grade container at time of inspection.

   Inspector’s full note +

   Code .05(6)(r)

   Observed multiple soy sauce buckets being reused for the storage of cucumbers in walk-in cooler. Single-service and single-use articles may not be reused. (C) Corrective Actions: Cucumber placed in a multi use food grade container at time of inspection.

   Official report · Item 14C ↗
   No correction or repeat marker recorded.
4. 04

   Equipment cleanliness

   Item 15C ↗

   Exterior of food storage containers observed with sticker residue remaining on them stored in break room and dry storage room. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All items washed, rinsed and sanitized at time of inspection ensure stickers and sticker residue removed. All items placed to allow for air drying.

   Inspector’s full note +

   Code .05(7)(a)2,3

   Exterior of food storage containers observed with sticker residue remaining on them stored in break room and dry storage room. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: All items washed, rinsed and sanitized at time of inspection ensure stickers and sticker residue removed. All items placed to allow for air drying.

   Official report · Item 15C ↗
   No correction or repeat marker recorded.
5. 05

   Ventilation and lighting

   Item 17D ↗

   Observed employee phone stored on prep table. Observed speakers stored on storage shelf in rear kitchen area above soy sauce. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: All items relocated to break room or bottom shelf and designated areas.

   Inspector’s full note +

   Code .07(4)(b)

   Observed employee phone stored on prep table. Observed speakers stored on storage shelf in rear kitchen area above soy sauce. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. (C) Corrective Actions: All items relocated to break room or bottom shelf and designated areas.

   Official report · Item 17D ↗
   No correction or repeat marker recorded.

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