Silverlake Ramen

During the routine inspection EHS observed that the employees failed to wash their hands after executing task and retuning to food prep. CA: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms

During the routine inspection EHS observed the establishment failed to have an PIC present in the establishment. CA: There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

During the routine inspection the EHS observed that the current servsafe certification is expired on 2/22/25. Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation

During the routine inspect the staff failed to demonstrate knowledge of reporting responsibilities and signs to look for when staff are ill while at work. CA: Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease

3. Describing the symptoms associated with the diseases that are transmissible through food;

During the routine inspection EHS observed the establishment failed to produce a bodily fluid spill/clean up kit. CA: EHS provided the establishment with proper procedure for cleaning vomit and diarrheal with house hold chlorine. This document should be posted for staffing knowledge.

During the routine inspection EHS observed a rice container and a seasoning container with a plastic cup in the rice and plastic ramekin resting in the food. COS: Employee discarded the items in question and was advised Single-service and single-use articles may not be reused.

During the routine inspection EHS observed several nonfood- contact surfaces such as RIC doors (interior and exterior) soiled in need of cleaning. CA: Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Observed no soap or paper towels at bar. Disposable towels and soap shall be available for handwashing at all times. CA-MOD replaced paper towels and soap.

During routine inspection observed varies such as flour stored on shelving, veggie meat in reach-in cooler and raw shrimp in reach-in cooler; items not properly covered to prevent overhead contamination. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: manager covered items.

observed 2 pitchers inside of hand sink at bar area. A handwashing sink shall be maintained so that it is accessible at all times for employee use. CA- EHS advised Nothing is to go into hand sink except water, soap, and hands.