Inspection Report
Ja Ramen
5845 W BASELINE RD LAVEEN AZ 85339
FD-23-05952
Food Establishment - Eating & Drinking
Food Review Inspection
1/29/2024
0
Completed
Comments/Details
Equipment inspection was conducted with the person in charge, Levit T. Construction is at 90% completion.
The establishment can stock after the contractor seal all penetrations inside the walk-in units.
Please address the following items prior to the final construction inspection:
1. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection point of the soda carbonator. Conduits and fittings after the RPZ must be stainless steel or PEX. Do not use copper or brass alloys downstream from the RPZ. Provide a drain cup for the vent port of the RPZ. Drainpipe must be rigid and indirectly discharge to a floor sink with minimum 1” air gap from the finished floor. Certify the backflow preventer and provide report at the final construction inspection.
2. Provide a vented dual check valve (ASSE 1022) backflow preventer at the water connection point of the coffee/ tea brewer or hot water filler.
3. Lower the pot filler to near stock pot.
4. Ensure the largest stock pot must be able to submerge half of it inside the 3-comp sink.
5. Provide a recirculation pump at the water heater to ensure hot water must be at point of service within 45 seconds upon activation.
6. All sinks and fixtures must be installed and in proper working condition. Ensure there is no leak at faucet or drainpipes.
7. All equipment, small wares, tools, utensils, soap, paper towels, sanitizer, test strips, etc. must be at the site for the final construction.
8. Flash off the top of the walk-in cooler to the ceiling.
9. Seal all gaps, holes, conduits, light fixture, sprinkler’s head, camera penetrations inside the walk-in units.
10. Provide escutcheon plates around pipe penetrations in the facility. Please seal round the pipes first.
11. Caulk and seal all gaps, cracks, and penetrations throughout. This includes gaps at countertop and die wall, hood and hood panels, corner guards and wall, floor and cove base, or anywhere that has the thickness of a business card.
12. Exterior and restrooms’ doors must be self-closing or have self-closer.
13. Provide vent cover for all vents.
14. Provide cleanout cover for the cleanout.
15. Detail clean the facility before stocking and using the equipment.
No County legal action will result from this inspection.
Emailed the report to the owner and person in charge.
Manager / person in charge must be a certified food protection manager (CFPM). Please obtain and maintain on site for inspection purpose. Please be advised that the person in charge must be a CFPM and presence on site at all operational hours. Food handlers must maintain food handler’s certifications.
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
- Priority Foundation Violation
- Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
- Core Violation
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.