Minano Ramen

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach on kitchen floor next to kitchen entrance and boba make station. Operator remove roach and sanitized area.

The inspector came back and found the problems fixed.

Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.

• Labeling, date marking and consumer advisory
  • Basic: Working containers of food removed from original container not identified by common name. No label for spices and other ingredients stored in takeout containers on front line cook. Manager labeled all items at time of inspection.
• Food protection and cross-contamination
  • Basic: Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables: sweet potatoes, parsley, asparagus, brussels sprouts, green peppers, and broccoli are stored over ready multiple containers of ready to eat broths, spring mix, and prepared onions located inside a walk-in cooler
• Handwashing and hygienic practices
  • Basic: Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee personal beverages stored on kitchen prep table over clean equipment. Located adjacent to three compartment sink. Manager discarded all drinks at time of inspection.
• Food-contact surfaces clean and sanitized
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine tested at 0 PPM. Operator set up three compartment sink for sanitizing dishes until dish machine can be repaired. Quaternary ammonia sanitizer tested at 150 PPM.
• Chemicals and toxic substances
  • High priority: Toxic substance/chemical improperly stored. Sanitizer spray bottle stored on top of kitchen prep table adjacent to three compartment sink. Employee relocated spray bottle to an approved location at time of inspection.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.

The inspector came back, but the problems still weren't fixed, so the business stayed closed.

• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 1 dead roach inside front line kitchen prep table adjacent to flattop griddle.
  • High priority: Roach activity present as evidenced by live roaches found. 2 live roaches inside motor of front line upright reach in cooler, adjacent to grill. 1 live roach on kitchen floor beneath front line upright reach in cooler. 1 live roach on kitchen prep table adjacent to front line fryers. Operator removed roach and sanitized area. 1 live roach on kitchen wall behind front line prep table. Operator removed roach and sanitized area. 2 live roaches inside drip tray of front line wok station. Operator removed tray for cleaning. 1 live roach on door frame to dry storage room, located between walk in cooler and walk in freezer. Employee removed roach. 1 live roach on drying shelf located next to dish machine.
  • High priority: Roach excrement and/or droppings present. Roach excrement located on yellow sponge inside motor of front line upright reach in cooler, adjacent to grill.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight.
  • High priority: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight.
  • Intermediate: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pork stock 60°F at 1:30 PM prepared previous night and stored inside walk in cooler overnight, chicken stock 55°F at 1:33 PM prepared previous night and stored inside walk in cooler overnight. Stocks were stored inside large metal pots and with a lid on inside walk in cooler.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards are soiled inside establishment.
  • Basic: Accumulation of black and pink mold-like substance in the interior of the ice machine/bin.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer tested at 0PPM. Discussed with operator to set up three compartment sink until dish machine can be serviced. three compartment sink Quaternary ammonia sanitizer tested at 200PPM at time of inspection.
• Plumbing and backflow prevention
  • High priority: Vacuum breaker missing at splitter added to mop sink faucet and at faucet to three compartment sink.
• Insects, rodents, pests and animals
  • Basic: Dead roaches on premises. 2 dead roaches inside front line kitchen floor drain between reach in cooler and grill. 10 dead roaches inside motor of front line upright reach in cooler, adjacent to grill. 9 dead roaches on kitchen floor beneath front line upright reach in cooler.
  • High priority: Roach activity present as evidenced by live roaches found. 1 live roach inside pilot compartment of front line deep fryer. 14 live roaches on front line kitchen floor and wall between fliptop reach in cooler and upright reach in cooler. 17 live roaches inside motor of front line upright reach in cooler, adjacent to grill. 2 live roaches with egg sacks.
  • High priority: Roach excrement and/or droppings present. Roach excrement located inside motor of front line upright reach in cooler, adjacent to grill. 1 roach egg located inside motor of front line upright reach in cooler, adjacent to grill.