Inspection Report

Business Name
Mensho Ramen

Business Address
5813 N 7TH ST PHOENIX AZ 85014

Permit Number
FD2405350

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
6/4/2025

Grade
Not Participating

Priority Violation
5

Inspection Status
Re-inspection required

Violations

Violation #: 2

Description: Certified Food Protection Manager

Comments:

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 food manager available during inspection, please ensure a certified food protection manager is present during all operating hours. Corrective Action: Correct prior to next routine inspection.

Violation #: 14

Description: Required Records Available: Shellstock Tags, Parasite Destruction

Comments:

3-402.12 - Priority Foundation: Records, Creation & Retention; Raw as Ready-to-Eat Fish. 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/4619/AMC-Toolbox---Approved-Source. Addl Notes: Establishment serves salmon raw as ready to eat but does not have any parasite destruction documentation available. Distributor was contacted at time and document was received. Please ensure parasite destruction documentation is available for review for fish products that are served raw as ready to eat (excluding tuna). Corrective Action: Corrected at time of inspection.

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl Notes: Observed numerous cases of raw eggs being stored on shelf above butter and cheese in walk-in cooler. Ready to eat items were moved to safe location at time. Please ensure all raw animal product is stored safely and in a way that cannot contaminate ready to eat food items. Corrective Action: Corrected at time of inspection.

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

PRIORITY VIOLATION-4-602.11 (A-D) - Priority: Equipment Food-Contact Surfaces and Utensils-Frequency. 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: Deli slicers had heavy buildup of food debris under blade guards during inspection. Debris was caked and dry, person in charge was not sure when these areas had been cleaned last and cleaned them at time. Please ensure food contact surfaces are cleaned and sanitized at least every 4 hours while in use and are maintained clean to sight and touch when not in use. Corrective Action: Corrected at time of inspection.

Violation #: 20

Description: Proper Cooling Time and Temperatures

Comments:

PRIORITY VIOLATION-3-501.14 - Priority: Cooling. 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/4617/AMC-Toolbox---Cooling.

Addl Notes: Chicken broth in walk-in cooler measured 51-52 degrees F, items had been prepared the day before and were stored in walk-in since then. Cooler was not functioning properly and broth measured higher than other food items so it was determined to be an issue with improper cooling. Broth was discarded at time. Please ensure all time/temperature controlled for safety (TCS) food items are cooled from 135 to 70 degrees F in no more than 2 hours, and down to 41 degrees F in no more than 6 hours total. Corrective Action: Corrected at time of inspection.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.

Addl Notes: Cooked mushrooms, cooked beef, and cooked corn in steam table measured 71 degrees F, it was determined that the steam table was not working. Items had been stocked 3 hours prior and were discarded at time. Please ensure all time/temperature controlled for safety food items are maintained at 135 degrees F or above when hot holding. Corrective Action: Corrected at time of inspection.

Violation #: 22

Description: Proper Cold Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. 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/4576/AMC-Toolbox---Cold-Holding.

Addl Notes: Cooked and raw pork, cooked and raw eggs, butter, and chicken fat in walk-in cooler measured 46-48 degrees F internally. Person in charge said that they noticed the temp rising less than 2 hours earlier and placed service call then. All TCS food items were moved to working coolers at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Violation #: 24

Description: Time as a Public Health Control: Procedures and Records

Comments:

3-501.19 (A1, B2, C2-3) - Priority Foundation: Time as a Public Health Control; Documentation. 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/4125/Food-SafetyOperator-Resources. Addl Notes: Sushi rice is maintained using time as a control, but did not have any time stamp documenting when it was set out. Rice was made over and hour prior and was time stamped at time. Please ensure all food items maintained using time as a control have make time documented to ensure it is discarded after 4 hours. Corrective Action: Corrected at time of inspection.

Violation #: 29

Description: Compliance with Variance, Specialized Process, Reduced Oxygen Packaging Criteria or HACCP plan

Comments:

8-103.12 (B) - Priority Foundation: Conformance with Approved Procedures; HACCP records. 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/3978/Food-Variances. Addl Notes: Establishment has a variance/HACCP plan for sous vide using reduced oxygen packaging. HACCP plan stipulates that all critical control points must be monitored and documented during process, but no logs were available for review during inspection. Please ensure HACCP procedures are reviewed and conformed with, critical control point documentation must be maintained and available on-site for review for at least 180 days. Corrective Action: Correct prior to re-inspection.

Violation #: 33

Description: Proper Cooling Methods Used; Adequate Equipment for Temperature Control

Comments:

4-301.11 - Priority Foundation: Cooling, Heating, and Holding Capacities-Equipment. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Walk-in cooler was holding an ambient temperature of 48(min/max thermometer) - 56(internal thermometer) degrees F during inspection. Service call had already been placed and all TCS food items were moved to working coolers at time. Please ensure cooling equipment is capable of maintaining at least 41 degrees F for safe storage of food. Corrective Action: Correct prior to re-inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-202.11 - Priority Foundation: Food-Contact Surfaces-Cleanability. 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: Establishment was using a large stone grain grinder, which is not NSF approved, to make flour for noodles during inspection. Owner had stated that this equipment was for aesthetics only but it was being used to grind flour during inspection. Person in charge agreed to discontinue using this equipment and will switch to an approved unit as soon as possible. Please ensure all food contact equipment is made with smooth, cleanable materials and is NSF approved for food establishments. Corrective Action: Corrected at time of inspection.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.
Discussed thawing, handsink use, and handsink stocking.
Will re-inspect in 10 calendar days for walk-in repair, and HACCP logs.

"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.
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.