AFURI RAMEN & DUMPLING

2026-05-18: Pre-permit (Operational) / Initial Inspection

Score: 44. Violations were cited in the following area(s).

• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical: 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Critical: 05C — Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
• Critical: 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
• Not Critical: 09B — Thawing procedure improper.
• Not Critical: 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• Not Critical: 10H — Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.