BO'S RAMEN AND SUSHI HOUSE

Proper cooling time and temperature (-3pt); Proper Cold Holding temperature (41F/45F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Food from approved source; in good condition, safe, unadulterated (-3pt); Food separated & protected during preparation, storage, display (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Compliance with Variance, Specialized Process, and HACCP plan (-2pt); Proper Date Marking and disposition (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Single-service & single-use articles; properly stored and used (-1pt); Original container labeling (Bulk Food) (-1pt); Physical facilities installed, maintained, and clean (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt); Other Violations (-1pt)

Proper Cold Holding temperature (41F/45F) - 3; Time as a Public Health Control; procedures & records - 3; Food separated & protected during preparation, storage, display - 3; Food contact surfaces cleaned and sanitized - 3; Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Approved thawing method used - 1; Personal Cleanliness; no eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1

Proper Cold Holding temperature (41F/45F) (-3pt); Proper Hot Holding temperature (135F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Food separated & protected during preparation, storage, display (-3pt); Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt)

Proper Cold Holding temperature (41F/45F) - 3; Time as a Public Health Control; procedures & records - 3; Food separated & protected during preparation, storage, display - 3; Toxic substances properly identified, stored and used - 3; Person in charge present, demonstration of knowledge; Certified Food Manager - 2; Consumer Advisory provided for raw/undercooked foods - 2; Proper Date Marking and disposition - 2; Food and Non-food Contact surfaces cleanable, properly designed - 2; Approved thawing method used - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1

Food separated & protected during preparation, storage, display (-3pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt)

Proper Cold Holding temperature (41F/45F) (-3pt); Proper Hot Holding temperature (135F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Food separated & protected during preparation, storage, display (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); Toxic substances properly identified, stored and used (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Compliance with Variance, Specialized Process, and HACCP plan (-2pt); Proper Date Marking and disposition (-2pt); Food and Non-food Contact surfaces cleanable, properly designed (-2pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Environmental contamination (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Physical facilities installed, maintained, and clean (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt)

Proper Cold Holding temperature (41F/45F) - 3; Proper Hot Holding temperature (135F) - 3; Food separated & protected during preparation, storage, display - 3; Toxic substances properly identified, stored and used - 3; Food Handler; no unauthorized persons/personnel - 2; Compliance with Variance, Specialized Process, and HACCP plan - 2; Proper Date Marking and disposition - 2; Adequate handwashing facilities; Accessible and properly supplied - 2; Personal Cleanliness; no eating, drinking or tobacco use - 1; Wiping Cloths; properly used and stored - 1; Environmental contamination - 1; Approved thawing method - 1; Utensils, equipment & linens; properly used, stored, dried & handled - 1; Single-service & single-use articles; properly stored and used - 1; Original container labeling (Bulk Food) - 1; Physical facilities installed, maintained, and clean - 1; Other Violations - 1