NORTHWESTERN LAN ZHOU RAMEN scored 57; newer inspection records 83

1. 01

   Person in charge

   Item 1-2A ↗

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

   Inspector’s full note +

   Code .03(2)(a)-(n),(p)

   Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

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

   Person in charge

   Item 1-2A ↗

   At the start of the inspection, there was not a person-in-charge (PIC) present in the facility. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC Kim arrived at the end of the inspection. //

   Inspector’s full note +

   Code .03(2)

   At the start of the inspection, there was not a person-in-charge (PIC) present in the facility. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: PIC Kim arrived at the end of the inspection. //

   Official report · Item 1-2A ↗
   No correction or repeat marker recorded.
3. 03

   Handwashing

   Item 2-2D ↗

   Observed a strainer of green onions and cilantro stored in the hand sink in the kitchen. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employee removed the items from the sink and cleaned the sink. //

   Inspector’s full note +

   Code .06(2)(o)

   Observed a strainer of green onions and cilantro stored in the hand sink in the kitchen. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Employee removed the items from the sink and cleaned the sink. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
4. 04

   Handwashing

   Item 2-2D ↗

   Observed employee washing their hands in the vegetable sink at the start of the inspection. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee rewashed hands in hand sink. //

   Inspector’s full note +

   Code .03(5)(d)

   Observed employee washing their hands in the vegetable sink at the start of the inspection. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee rewashed hands in hand sink. //

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
5. 05

   Food separation and protection

   Item 4-1A ↗

   Observed disposable gloves stored on the side of a dish in reach in cooler, with the intent to re-use glove. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC discarded the glove. //

   Inspector’s full note +

   Code .04(4)(n)1

   Observed disposable gloves stored on the side of a dish in reach in cooler, with the intent to re-use glove. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: PIC discarded the glove. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
6. 06

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw beef stored over cut cabbage in the walk-in-cooler (WIC). // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed…

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw beef stored over cut cabbage in the walk-in-cooler (WIC). // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: PIC moved items to appropriate shelving. //

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.
7. 07

   Food-contact surface sanitation

   Item 4-2B ↗

   Observed employee washing a pot and cutting boards in the vegetable sink without adequately washing, rinsing, and sanitizing. // Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee moved to 3 compartment sink to wash, rinse and sanitize properly. //

   Inspector’s full note +

   Code .05(8)(a)

   Observed employee washing a pot and cutting boards in the vegetable sink without adequately washing, rinsing, and sanitizing. // Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: Employee moved to 3 compartment sink to wash, rinse and sanitize properly. //

   Official report · Item 4-2B ↗
   No correction or repeat marker recorded.
8. 08

   Toxic substance storage and use

   Item 8-2B ↗

   Observed a butane lighter stored over the prep counter and reach in cooler. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved lighter below prep areas. //

   Inspector’s full note +

   Code .07(6)(c)

   Observed a butane lighter stored over the prep counter and reach in cooler. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: PIC moved lighter below prep areas. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
9. 09

   Food labeling and containers

   Item 10D ↗

   Observed several working containers of spices and sauces throughout the kitchen not labeled with common name. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Please correct by 9/18/2026. //

   Inspector’s full note +

   Code .04(4)(d)

   Observed several working containers of spices and sauces throughout the kitchen not labeled with common name. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Please correct by 9/18/2026. //

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

    Food storage and contamination

    Item 12A ↗

    Observed containers of sauce stored directly on the floor of the walk-in-cooler. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC hand employees move items to shelving at least 6 inches off of the floor.//

    Inspector’s full note +

    Code .04(4)(q)

    Observed containers of sauce stored directly on the floor of the walk-in-cooler. // ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Food shall be protected from contamination by storing the food: 1) in a clean dry location; (C) 2) where it is not exposed to splash, dust, or other contamination; (C) and 3) at least 6 inches (15 cm) above the floor. (C) Corrective Actions: PIC hand employees move items to shelving at least 6 inches off of the floor.//

    Official report · Item 12A ↗
    No correction or repeat marker recorded.
11. 11

    Wiping cloth use and storage

    Item 12C ↗

    Observed several (3) wet wipes stored on counters throughout the kitchen.// ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Employee moved rags to dirty linens. //

    Inspector’s full note +

    Code .04(4)(m)

    Observed several (3) wet wipes stored on counters throughout the kitchen.// ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Employee moved rags to dirty linens. //

    Official report · Item 12C ↗
    No correction or repeat marker recorded.
12. 12

    Single-use article storage and use

    Item 14C ↗

    &3Observed multiple boxes of lids and bowls stored directly on the floor at the front of the facility.// ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC had employee move items to at least 6 inches off of the floor. //

    Inspector’s full note +

    Code .05(10)(e)1

    &3Observed multiple boxes of lids and bowls stored directly on the floor at the front of the facility.// ***2ND CONSECUTIVE VIOLATION OF SAME CODE PROVISION*** Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: PIC had employee move items to at least 6 inches off of the floor. //

    Official report · Item 14C ↗
    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.