Silverlake Ramen

7 findings recorded on Jun 30, 2026. 1 marked corrected on site.

1. Repeat violationItem 1-2B ↗

   Food protection manager

   During the routine inspection the EHS observed that the current servsafe certification is expired on 2/22/25. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation Repeat Violation.

   Inspector’s full note

   Inspection item: Certified Food Protection Manager

   Code 511-6-1.03(3)(a)

   During the routine inspection the EHS observed that the current servsafe certification is expired on 2/22/25. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation Repeat Violation.

   Official report · Item 1-2B ↗

   Correction status not recorded

2. Repeat violationItem 2-2A ↗

   Employee health reporting

   Failure to provide the employee health documentation and failed to demonstrate knowledge of reporting responsibilities and signs to look for when staff are ill while at work 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food.

   Inspector’s full note

   Inspection item: Management knowledge, responsibilities, reporting

   Code 511-6-1.03(4)(a)(b)(c)(e)(f)

   Failure to provide the employee health documentation and failed to demonstrate knowledge of reporting responsibilities and signs to look for when staff are ill while at work 511-6-1.03(4)(a)(b)(c)(e)(f) - Responsibility of permit holder, PIC, and Conditional employees (P), (Pf) (a) Requirement to Report Symptoms, Diagnosis and History of Exposure. The permit holder shall require food employees and conditional employees to report to the CFSM and person in charge, information about their health and activities as they relate to diseases that are transmissible through food. A food employee or conditional employee shall report the information in a manner that allows the CFSM and person in charge to reduce the risk of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the food employee or conditional employee: 1. Has any of the following symptoms: (i) Vomiting, P (ii) Diarrhea, P (iii) Jaundice, P (iv) Sore throat with fever, P or (v) A lesion containing pus such as a boil or infected wound that is open or draining and is: (I) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over the impermeable cover as specified under subsection(5)(g) of this Rule, P (II) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, P or (III) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; P 2. Has an illness diagnosed by a health practitioner due to: (i) Norovirus, P (ii) Hepatitis A virus, P (iii) Shigella spp., P (iv) Shiga toxin-producing Escherichia coli, P (v) Salmonella Typhi; P or (vi) nontyphoidal Salmonella; P 3. Had a previous illness, diagnosed by a health practitioner, within the past three months due to Salmonella Typhi, without having received antibiotic therapy, as determined by a health practitioner; P 4. Had been exposed to, or is the suspected source of, a confirmed disease outbreak, because the food employee or conditional employee consumed or prepared food implicated in the outbreak, or consumed food at an event prepared by a person who is infected or ill with: (i) Norovirus within the past 48 hours of the last exposure, P (ii) Shiga toxin-producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P (iii) Salmonella Typhi within the past 14 days of the last exposure, P or (iv) Hepatitis A virus within the past 30 days of the last exposure; P or 5. Has been exposed by attending or working in a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual who works or attends a setting where there is a confirmed disease outbreak, or living in the same household as, and has knowledge about, an individual diagnosed with an illness caused by: (i) Norovirus within the past 48 hours of the last exposure, P (ii) Shiga toxin–producing Escherichia coli, or Shigella spp. within the past three days of the last exposure, P (iii) Salmonella Typhi within the past 14 days of the last exposure, P or (iv) Hepatitis A virus within the past 30 days of the last exposure. P (b) Responsibility of Person in Charge to Notify the Health Authority. The CFSM or person in charge shall notify the Health Authority when a food employee is: 1. Jaundiced, Pf or 2. Diagnosed with an illness due to Norovirus, Hepatitis A virus, Shigella spp., Shiga toxin-producing Escherichia coli, or Salmonella Typhi. P (c) Person in Charge’s Responsibility to Prohibit a Symptomatic Conditional Employee. The person in charge shall ensure that a conditional employee: 1. Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under subsection (4)(a)1 - 3 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria for the specific symptoms or diagnosed illness as specified under subsection (4)(h) of this Rule; P and 2. Who will work as a food employee in a food service establishment that serves as a highly susceptible population and reports a history of exposure as specified under subsections (4)(a)4 and 5 of this Rule, is prohibited from becoming a food employee until the conditional employee meets the criteria as specified under subsection (4)(h)10 of this Rule. P (e) Responsibility of Food Employee and Conditional Employee to Report. A food employee or conditional employee shall report to the person in charge the information as specified under subsection (4)(a) of this Rule. Pf (f) Responsibility of Food Employee to Comply. A food employee shall comply with an exclusion or restriction and with a removal, adjustment or retention of an exclusion or restriction. P Repeat Violation.

   Official report · Item 2-2A ↗

   Correction status not recorded

3. Repeat violationItem 2-2E ↗

   Vomiting and diarrheal response procedures

   During the routine inspection EHS observed the establishment failed to produce a bodily fluid spill/clean up kit. CA: EHS provided the establishment with proper procedure for cleaning vomit and diarrheal with house hold chlorine.

   Inspector’s full note

   Inspection item: Response procedures for vomiting & diarrheal events

   Code 511-6-1.03(6)

   During the routine inspection EHS observed the establishment failed to produce a bodily fluid spill/clean up kit. CA: EHS provided the establishment with proper procedure for cleaning vomit and diarrheal with house hold chlorine. This document should be posted for staffing knowledge. Repeat Violation.

   Official report · Item 2-2E ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.