Inspection Report
Ramen Express
7170 E STETSON DR SCOTTSDALE AZ 85251
FD2405651
Food Establishment - Food Production
Food Routine Inspection
11/14/2024
Not Participating
1
Completed
Violations
Violation #: 50
Description: Hot and Cold Water Available; Adequate Pressure
Comments:
5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Establishment has one Rinnai V94e tankless water heater that produces 5.8 gallons per minute (GPM), and one Bosch ES 4-1M WIR 4-gallon water heater. Establishment has six handwashing sinks, one prep sink, one mop sink, one small bar 3-compartment sink, one regular 3-compartment sink, and a dishwashing machine. The establishment's hot water fixtures require 13 GPM. Advised Owner that an additional tankless water heater which produces a minimum of 6 GPM will be required, or the installation of a 75-gallon tank water heater. Additionally, when all hot water fixtures in the establishmnet are turned on, hot water is not received at the main 3-compartment sink. Hot water of 110 - 110 degrees F is received at all other fixtures. Additionally, ensure hot water at left side of 3-compartment sink faucet. Advised Owner to contact a plumber to repair and ensure adequate hot water of 100 - 110 degrees F is received at all hot water fixtures. If adequate hot water is not obtained at all hot water fixtures the restaurant will have to close until issue is resolved. Will return on 3 December 2024 for reinspection. Corrective Action: Correct prior to re-inspection.
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
PRIORITY VIOLATION-5-203.14 - Priority: Backflow Prevention Device, When Required
Addl Notes: Provide a reduced pressure principle zone assembly (RPZ) backflow preventer between water supply and bar glass rinser. Route drain line for glass rinser to nearby floor sink with a one-inch air gap. Corrective Action: Correct prior to re-inspection.
5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: 1. Test and provide test reports for RPZ backflow preventors. 2. Provide drain line soda syste RPZ backflow preventor at sushi bar. Routine drain line to nearby floor sink with a one-inch air gap. 3. Ensure drain lines under 3-compartment sink, bar, and sushi bar are constructed of rigid material and have a one-inch gap above floor sinks. 4. Provide one-inch gap for hub drain underneath 3-compartment sink. 5. Remove unused plumbing underneath 3-compartment sink and bar area. Cap hard plumbing drains. 6. Clear slow drain at dishwashing area handwashing sink. Corrective Action: Correct prior to re-inspection.
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
6-501.12 - Core: Cleaning, Frequency and Restrictions Addl Notes: Provide detailed cleaning underneath all equipment, focusing underneath 3-compartment sink and bar areas. Corrective Action: Correct prior to re-inspection.
6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: 1. Resurface/repair rust on walls and floors both in walk-in refrigerators. 2. Replace/repair rusted storage shelves in walk-in refrigerator in main kitchen. Ensure racks are smooth and easily cleanable. 3. Install metal cover over grease trap and seal edges so no water enters. 4. Refinish/repair floors in walk-in refrigerator and underneath 3-compartment sink. Ensure surfaces are smooth and easily cleanable. 5. Install splash guard on right side of mop sink or move dishware away from mop sink splash 6. Replace damaged coved base around perimeter of dishwashing area. 7. Repair coved base aruond perimeter of mop sink, walk-in refrigerator near bar, bar area, and sushi bar. 8. Install coved base in liquor storage. 9. Paint bare wood walls in liquor storage are, and undereath bar counter several coats of semi-gloss or high gloss paint. 10. Repair damaged floor tiles in liquors storage and in walk-in refrigerator across from bar. 11. Repair damaged ceiling in liquor storage and restroom. 12. Relocate cleaning chemicals and tools to another area away from foods. 13. Remove cardboard from refrigerators and food storage areas. 14. Repair damaged wall and coved base next bar soda rack, and behind soda rack in sushi bar. 15. Repair wall paper at bar. 16. Repair pits in bar flooring. Ensure repair is smooth, easily cleanable and flush with surrounding floor. 17. Remove old insect traps and unnecessary equipment in sushi area. Repair floor tiles underneath soda rack in sushi area. 18. Seal kitchen prep sink to wall. 19. Repair floor tiles under prep sink. 20. Replace corner in wall next to prep sink. 21. Reseal restroom sink to wall. Corrective Action: Correct prior to re-inspection.
Comments/Details
No County legal action will result from this inspection.
Conducted inspection with Owner. Permit not yet approved. Processor permit will be sharing kitchen with permitted Kyoto Scottsdale at the Waterfront Restaurant.
Emailed inspection report.
"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.