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

11/30/2022

Final Score @ Grade

General Comments

EHS observed TPHC sheet, drafted in October of 2019, that provided an incomplete sequence of TPHC measures, stored within a documents binder in the facility, along with clean up plans and previous inspection sheets. A newer TPHC plan has been drafted to display a better understanding of the facility TPHC procedures; establishment will maintain TPHC sheet for review by EHS or other Mecklenburg County Health Department personnel in future inspections. EHS observed expired chlorine test strips within the facility. Tests of prepared sanitizer solution (3 compartment sanitization compartment) with both EHS and facility test strips verified the effectiveness of facility test strips. EHS advises facility to retrieve unexpired test kit so as to better verify the strength of their sanitizer solutions.

Violations

CDI=Corrected During Inspection

R=Repeat Violation

VR=Verification Required

Violation Item	Demerits	Violation Description	CDI	R	VR	Comments
8	0	Hands clean & properly washed	Yes	No	No	2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed effective hand washing throughout inspection; however, in one instance, one (1) food employee was observed disengaging hand wash sink with bare hands. CDI - EHS coached PIC and food employee on proper hand washing procedures, including disengaging hand sink via barrier. Observed effective corrective hand washing by food employee.
10	0	Handwashing sinks supplied & accessible	Yes	No	No	6-301.14 Post a handwash sign at each handsink. Observed no hand washing signage at kitchen area handwash. CDI - EHS provided hand washing signage to the establishment in both English and Spanish.
15	1.50	Food separated & protected	Yes	Yes	No	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 unwashed onions stored above shelf stable miso paste in miso RIC. CDI - unwashed produce was removed during preparation prior to EHS informing PIC of storage order. EHS provided establishment with reach in cooler storage order chart. REPEAT. No escalation in point deduction due to noted improvement from previous inspection.
22	1.50	Proper cold holding temperatures	Yes	No	No	3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . EHS observed ambient temperature of WIC at approximately 41F to 42F at start of inspection. Multiple food items, including marinated chicken and ramen eggs, were observed above cold holding temperatures for TCS foods, while the majority were observed as properly cold holding at 41F and below. Upon further inquiry, PIC elaborated that each morning, the internal temperature of the WIC is adjusted to better allow slacking and thawing of produce, such as sweet potatoes. CDI - EHS discussed thawing and temperature control of produce in greater detail with PIC; non TCS foods, such as uncooked produce (sweet potato rounds, chopped onions, etc) can be removed from temperature to allow them to better thaw. The WIC should be maintained at such a level that TCS food items within maintain a temperature of 41F and below. PIC adjusted WIC temperature. External gauge displayed a temperature of 35F and an internal ambient temperature of 37F to 38F was observed over the course of the inspection. Effective corrective cooling of out of temperature TCS foods was observed.
23	0	Proper date marking & disposition	Yes	No	No	3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed opened container of seaweed salad within the prep unit underside at a temperature of 28F with no effective date marking. PIC elaborated that seaweed had been opened the previous afternoon. CDI - Effective date label was affixed to seaweed salad container.
28	0	Toxic substances properly identified stored & used	Yes	No	No	7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed commercial bottle of nearly empty pink hand soap stored directly on dry storage shelving, intermingled with dry goods. CDI - Soap bottle was removed from dry storage and placed with other chemical containers at the ware washing area floors.
37	0	Food properly labeled: original container	No	No	No	3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed approximately four (4) working containers in the kitchen area (water and oil bottles at the prep top area, spice shakers at grill area and prep tables) with no effective labeling.
40	0	Personal cleanliness	No	No	No	2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep while wearing a watch.
54	0	Garbage & refuse properly disposed; facilities maintained	Yes	No	No	5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed excessive cardboard waste stored outside dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster doors open at the time of inspection. CDI - Doors were closed prior to entering indoor premises.