IZA ROBATA & RAMEN

Proper Cold Holding temperature (41F/45F) (-3pt); Proper Hot Holding temperature (135F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Toxic substances properly identified, stored and used (-3pt); 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); No Evidence of Insect contamination, rodent/other animals (-1pt); Personal Cleanliness; no eating, drinking or tobacco use (-1pt); Wiping Cloths; properly used and stored (-1pt); Utensils, equipment & linens; properly used, stored, dried & handled (-1pt); Original container labeling (Bulk Food) (-1pt); Other Violations (-1pt)

Proper Hot Holding temperature (135F) (-3pt); Time as a Public Health Control; procedures & records (-3pt); Food contact surfaces cleaned and sanitized (-3pt); Hands cleaned and properly washed; Gloves used properly (-3pt); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pt); Food Handler; no unauthorized persons/personnel (-2pt); Hot and Cold Water available; adequate pressure, safe (-2pt); Proper Date Marking and disposition (-2pt); Adequate handwashing facilities; Accessible and properly supplied (-2pt); No Evidence of Insect contamination, rodent/other animals (-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); Non-Food Contact surfaces clean (-1pt); Physical facilities installed, maintained, and clean (-1pt); Toilet Facilities; properly constructed, supplied, and clean (-1pt); Other Violations (-1pt)

Proper Hot Holding temperature (135F) (-3pts); Hands cleaned and properly washed; Gloves used properly (-3pts); Person in charge present, demonstration of knowledge; Certified Food Manager (-2pts); Food Handler; no unauthorized persons/personnel (-2pts); Proper Date Marking and disposition (-2pts); Adequate handwashing facilities; Accessible and properly supplied (-2pts); Personal Cleanliness; no eating, drinking or tobacco use (-1pts); Wiping Cloths; properly used and stored (-1pts); Environmental contamination (-1pts); Utensils, equipment & linens; properly used, stored, dried & handled (-1pts); Single-service & single-use articles; properly stored and used (-1pts); Physical facilities installed, maintained, and clean (-1pts)