Inspection Report

Business Name
Yatai Ramen

Business Address
1101 W UNIVERSITY DR TEMPE AZ 85281

Permit Number
FD2501357

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
3/26/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 16

Description: Food-Contact Surfaces: Cleaned and Sanitized

Comments:

4-602.11 (E) - Core: Equipment Food - Contact Surfaces and Utensils-Frequency; Non-TCS. 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 brown, black and orange organic matter on the cealing and the shoot in the ice machine. Discussed with PIC all food-contact surfaces must be cleaned frequently enough to be clean to sight and touch. Corrective Action: Correct prior to next routine 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: Observed in the prep table items raw pork at 50*F in a bowl awithin a hotel pan. Also observed the chopped cabbage in a bowl on small sheet pan that was sitting above and blocking the refrigeration. Top prep table was at 44*F while the bottom part of the prep table was 41*F. Discussed with person in charge all items shall be cooled to 41*F before placing directly in the hotel pan below the fill line. Per PIC the items were placed there 30 minutes prior to inspection and relocated to adequate refrigeration to rapidly cool. Discussed to pull prep table away from wall to allow airflow through the back intake and ensure the unit is fixed if a repair is required to maintain foods at 41*F or less. Also observed sprouts, cooked pork, reydrated woodear mushrooms and hard boil eggs sitting out on the counter at 68*F to 75*F. Per PIC the items are placed out for lunch and then placed back into refrigeration afterwards. Discussed using Time as Public Health Control (TPHC) and a time stamp was placed on the items with a 4 hour window. Assisted PIC with a TPHC Policy. Corrective Action: Corrected at time of inspection.

Violation #: 28

Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

Comments:

PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage

Addl Notes: Observed full butane canisters stored on the cutting board level of the prep table. Also observed roach "Raid"spray by the back door. Discussed with PIC Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 43

Description: In-Use Utensils; Properly Stored

Comments:

3-304.12 - Core: In-Use Utensils, Between-Use Storage Addl Notes: Observed a rice paddle stored in water at 75*F by the hot holding rice maker. Also observed several containers of dry seasoning with bowls used as scoops and the handled scoops with the handle below the surface. Discussed with PIC In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Violation #: 56

Repeat Violation

Description: Adequate Ventilation and Lighting; Designated Areas Used

Comments:

4-301.14 - Core: Ventilation Hood Systems, Adequacy Addl Notes: Observed the facility cooking breaded pork in a small fryer without a hood. This is not approved. Please cook all items under the self-contained vent hood system. The facility can continue to fry the crispy toppings without a hood. Corrective Action: Correct prior to next routine inspection. 2nc Consecutive Violation

Comments/Details

No County legal action will result from this inspection.
Of Note: Discussed with PIC 1) foods shall not be stored directly in “to-go” plastic grocery bags. 2) include a consumer advisory on any item that serves proteins under well done with an (*) with the item that directs to the statement “Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.”

"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.