RAMEN DANBO
52 7 AVENUE, Brooklyn, NY 11217 · Restaurant (Japanese)
5 inspections
- Administrative Miscellaneous / Initial Inspection
2 infractions
- 20-05: Current letter grade or "Grade Pending" card not conspicuously posted or visible to passersby
- Not Critical
- 20-06: Current letter grade or Grade Pending card not posted
- Not Critical
- 20-05: Current letter grade or "Grade Pending" card not conspicuously posted or visible to passersby
- Cycle Inspection / Compliance Inspection
4 infractions
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not 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
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical
- 02B: Hot TCS food item not held at or above 140 °F.
- Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Cycle Inspection / Re-inspection
4 infractions
- 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
- 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- 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.
- Cycle Inspection / Initial Inspection
5 infractions
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 04L: Evidence of mice or live mice in establishment's food or non-food areas.
- Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Not Critical
- 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Cycle Inspection / Re-inspection
4 infractions
- 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- Critical
- 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Critical
- 04M: Live roaches in facility's food or non-food area.
- Critical
- 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Not Critical
- 06C: Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.