Inspection Report

Business Name
Ramen Hood
Business Address
1940 W CHANDLER BLVD CHANDLER AZ 85224
Permit Number
FD-81781
Permit Type
Food Establishment - Eating & Drinking
Inspection Purpose
Food Routine Inspection
Inspection Date
6/30/2026
Grade
Not Participating
Priority Violation
1
Inspection Status
Completed

Violations

Violation #: 2

Repeat Violation

Description: Certified Food Protection Manager

Comments:

*Second consecutive repeat violation*

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: No CFPM onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-501.114 (A-E) - Priority: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces.

Addl Notes: Observed less than 150ppm quat sanitizer in use at the 3 comp sink. Per PIC, the compartment is filled with 1 part sanitizer from the dispenser and 2-3 parts water. PIC stated they were uncertain which concentration was needed to properly sanitize wares. Per manufactures label, a concentration of 150-400ppm is needed to effectively sanitize food contact surfaces. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. PIC refilled the 3 comp sink with sanitizer from the dispenser that was measured between 200-400ppm. Food-contact surfaces were properly sanitized at time of inspection. Advised PIC that if they are diluting the sanitizer to verify with a chemical test strip that the resulting solution is in range for sanitizing. Corrective Action: Corrected at time of inspection.

Violation #: 38

Repeat Violation

Description: Insects, Rodents and Animals not Present

Comments:

*Second consecutive repeat violation*

6-202.15 - Core: Outer Openings, Protected Addl Notes: Observed a gap under the back door due to a door sweep in disrepair. Repair/replace door sweep to ensure outer entries are protected against pest entry. Corrective Action: Correct prior to next routine inspection.

Violation #: 53

Description: Toilet Facilities: Properly Constructed, Supplied, Clean

Comments:

6-202.14 - Core: Toilet Rooms, Enclosed Addl Notes: Observed the men's restroom self-closing door in disrepair so the door must be manually shut. Repair door so it can fully self-close and self-latch. Corrective Action: Correct prior to next routine inspection.

Comments/Details


No County legal action will result from this inspection.

"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.
Grading System The matrix below is used to grade food inspections under the voluntary grading system.
A B B B B B B B C C C C C C D D
Priority 0 0 0 0 0 1 1 1 0 1 1 2 2 2 2 3
Priority Foundation 0 1 2 3 4 0 1 2 5 3 4 0 1 2 3 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.