Korokoro Ramen And Sushi

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Pipe under the three bay sink ( rinse and sanitizer) observed leaking. Address and make any necessary repairs

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent sticker observed expired March 28 2026. provide updated sticker ( per PIC appointment is scheduled for next week)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

System Maintained in Good Repair (C)

Inspector’s notes

Pipe under the three bay sink ( rinse and sanitizer) observed leaking. Address and make any necessary repairs

In plain English

Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent sticker observed expired March 28 2026. provide updated sticker ( per PIC appointment is scheduled for next week)

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent Sticker expired. Provide a current one.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Handwashing Sinks-Numbers and Capacities (Pf)

Inspector’s notes

Lower level used as a prep area without a hand washing sink. Discontinue.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent Sticker expired. Provide a current one.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

Sous Vide cooking taking place at lower level. No HACCP plan submitted and approved for this particular specialized cooking process as required by law. Discontinue. PIC will voluntarily discard all food produces so far using sous vide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Handwashing Sinks-Numbers and Capacities (Pf)

Inspector’s notes

Lower level used as a prep area without a hand washing sink. Discontinue.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Cleaning Ventilation Systems Nuisance and Discharge Prohibition (C)

Inspector’s notes

Hood Vent Sticker expired. Provide a current one.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

When a HACCP Plan is Required (C)

Inspector’s notes

Sous Vide cooking taking place at lower level. No HACCP plan submitted and approved for this particular specialized cooking process as required by law. Discontinue. PIC will voluntarily discard all food produces so far using sous vide.

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Backflow Prevention Air Gap (P)

Inspector’s notes

No Final Inspection signed-off by the plumbing inspector available. Provide.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

Provide an irreversible temperature measuring device for the high temp dish machine

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Backflow Prevention Air Gap (P)

Inspector’s notes

No Final Inspection signed-off by the plumbing inspector available. Provide.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Temperature Measuring Devices Manual and Mechanical Warewashing (Pf)

Inspector’s notes

Provide an irreversible temperature measuring device for the high temp dish machine

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Backflow Prevention Air Gap (P)

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.