Ramen Arashi

1) Shrimp in the hot holding unit were at 40C measured with a probe thermometer; hot holding unit was not plugged in. Staff said they were cooked 30 minutes ago around 11:00am. , , - Shrimp were reheated to 74C on the stove, then re-put in the hot holding unit which was set to 60C. Please ensure all foods held hot are held above 60C. , , 2) Noodles marked as perishable and requiring refrigeration were out of the fridge at room temperature. , , - Noodles were moved to the fridge. Please ensure that noodles are held below 4C or held for 2 hours marked with the time they were taken out then discarded.

*Repeat violation*, There are some gaps in the flooring in the kitchen. Debris is beginning to catch in these gaps. , , - Repair the flooring, ensure it is smooth and cleanable and that there are no large gaps that can collect food debris.

There was a significant amount of food debris/grease build-up noted. Please clean areas including but not limited to: , , - Shelving under the hot plates, - Behind and in between cooking equipment, - Wall behind the microwave, - Storage shelf under the microwave, - Underneath dishwashing area