HOKKAIDO RAMEN HOUSE receives B in Gwinnett County health inspection

1. 01

   Cold holding

   Item 6-1A ↗

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Inspector’s full note +

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
2. 02

   Cooling time and temperature

   Item 6-1C ↗

   Multiple TCS foods not cooling at a fast enough rate to cool to 41F within 4 or 6 hours (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

   Inspector’s full note +

   Code .04(6)(d)

   Multiple TCS foods not cooling at a fast enough rate to cool to 41F within 4 or 6 hours (see temperature log). **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Approved cooling methods were provided.

   Official report · Item 6-1C ↗
   No correction or repeat marker recorded.
3. 03

   Food labeling and containers

   Item 10D ↗

   Facility does not have an allergen notice posted for the customers indicating the major food allergens used in the facility (the 8 major allergen poster is posted). 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Inspector’s full note +

   Code .04(7)(d)

   Facility does not have an allergen notice posted for the customers indicating the major food allergens used in the facility (the 8 major allergen poster is posted). 1. If required by law, consumer warnings shall be provided. (C) 2. Food service establishment or manufacturers' dating information on foods may not be concealed or altered. (C) 3. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. (C)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
4. 04

   Cooling methods and equipment

   Item 11A ↗

   Facility using improper methods for cooling TCS foods. Foods cooling in large, plastic containers while covered and stacked on the lower shelves of the walk in cooler. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C)…

   Inspector’s full note +

   Code .04(6)(e)

   Facility using improper methods for cooling TCS foods. Foods cooling in large, plastic containers while covered and stacked on the lower shelves of the walk in cooler. **2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION** Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed using ice wands when cooling cooked soups. Discussed cooling bean sprouts in ice water. Recommended placing foods in the walk in freezer when cooling as well.

   Official report · Item 11A ↗
   No correction or repeat marker recorded.
5. 05

   Equipment design and condition

   Item 15A ↗

   The ambient air temperature of the top portion of small prep line cooler 1 is greater than 41F. Ice build up present on the condenser in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note +

   Code .05(6)(a)

   The ambient air temperature of the top portion of small prep line cooler 1 is greater than 41F. Ice build up present on the condenser in the walk in freezer. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗
   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.