Premises Information


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Name

ROPPONGI RAMEN BAR

Address

9626 MONROE RD

City/State/ZIP

CHARLOTTE

28270

Premise Type

1 - Restaurant

County

Mecklenburg

Inspection Date

8/12/2022

Final Score @ Grade

General Comments

Observed preparation of shelf stable miso bean paste marked as 'fermentation'. This product is made up entirely of shelf stable food ingredients (Commercially prepared miso beans and hot pepper paste, mirin, sugar, spices, and vinegar.) Product is stored within reach in cooler held between 50F and 55F. No TCS food items are to be stored with the prepared miso paste at this temperature range. True fermentation is not occurring within the food establishment in preparing this product. If true fermentation is planned in the establishment, contact the health department before initiating the process.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
5	0	Procedures for responding to vomiting & diarrheal events	Yes	No	No	2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - Regulatory authority provided written procedures.
15	1.50	Food separated & protected	Yes	No	No	3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shell eggs stored above washed produce in the WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed cooked bamboo shoots stored beneath unwashed produce in the WIC. CDI - WIC reoriented to prevent potential contamination.
44	0	Utensils, equipment & linens: properly stored, dried & handled	Yes	No	No	4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of recently sanitized cooking bowls. CDI - Bowls were separated out to better allow for air drying.
45	0	Single-use & single-service articles: properly stored & used	Yes	No	No	4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single service containers stored with exposed food contact surfaces. CDI - Packages were reoriented to prevent contamination.
47	0.50	Equipment, food & non-food contact surfaces approved, cleanable, properly designed, constructed & used	No	Yes	No	4-501.11 Maintain equipment in good repair. Observed slightly torn gasket on the prep unit in the kitchen area. REPEAT No escalation in point deduction due to noted improvement from previous inspection.