Kyuramen

3 findings recorded on Jun 22, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2D ↗

   Handwashing

   Observed large cart blocking main kitchen’s hand sink. Observed sanitizer bucket stored inside main kitchen’s hand sink.

   Inspector’s full note

   Inspection item: Adequate handwashing facilities supplied & accessible

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

   Observed large cart blocking main kitchen’s hand sink. Observed sanitizer bucket stored inside main kitchen’s hand sink. CA: Hand sink shall be accessible to employees for use. COS: Cart and sanitizer bucket moved. Corrected On-Site. New Violation.

   Official report · Item 2-2D ↗

   Marked corrected on site

2. Violation recordedItem 14A ↗

   Utensil storage

   Observed utensils used for ramen toppings stored in still water under 135F. CA: (k)Storage of In-Use Utensils.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

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

   Observed utensils used for ramen toppings stored in still water under 135F. CA: (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, 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, such as bins of sugar, flour, or cinnamon; 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 specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 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, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; 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 a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Water removed and utensils cleaned. Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Violation recordedItem 15B ↗

   Warewashing facilities and test strips

   Facility could not provide testing device for high temperature dish machine in main kitchen. CA: 1.

   Inspector’s full note

   Inspection item: Warewashing facilities: installed, maintained, used; test strips

   Code 511-6-1.05(3)(h),(i),(j)

   Facility could not provide testing device for high temperature dish machine in main kitchen. CA: 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf New Violation.

   Official report · Item 15B ↗

   Correction status not recorded

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