SHIN RAMEN health score and inspection history

(A) Use shallow pans that facilitate heat transfer when cooling food./ A large covered pot of stock, 78F, cooked 2 and a half hours earlier, was found inside the make table cooler. To facilitate heat transfer, the stock was broken down into 3 smaller pots and moved, uncovered, to the RI cooler to continue cooling under refrigeration.

4-601.11(C) Keep nonfood contact surfaces of the food slicer free of an accumulation of dust, dirt, food residue, and other debris./ Food particles and residues remaining on the underside of the blade ring and blade mount following cleaning after last use.

Provide water at a temperature of at least 100F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the center restroom measured maximum 87F (a mixing valve is installed on the supply lines).

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks./ Water temperature at the handsink in the center restroom measured maximum 68F.

6-303.11(A) Provide at least 10 foot candles of light at 30 inches from floor in the mop service room./ An artificial light fixture is not provided.

420-3-22.02(2)(a), 2-101.11(A), 2-102.11(B) An employee or PIC with certification from an accredited food protection manager certification program or verification of attendance of an accredited program within the past 12 months, shall be on the premises during all hours of operation (Priority Category 3 and 4)./ There is not a person on duty who has completed an accredited program.