city of detroit logo

DETROIT RESTAURANT INSPECTIONS

HOMEABOUT
This site is deprecated, please go to detroitrestaurantinspections.netlify.app to view the maintained site.

Urban Ramen
4206 Woodward Ave.

Food Service Establishment

StatusOpen
License typeFixed Establishment
State license number229207
OwnerTzohai Izayano
Complexity levelHigh
Review frequencyEvery 150 days

11 Inspections
Since 8-1-2016

08-02-2021
Routine Inspection

OutcomeNot compliant
6 violations cited :
Code 7-202.12
Poisonous/toxic material(s) not used according to manufacturers label instructions
FULL FOOD CODE:
POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, (P) and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by: (P) (a) Removing the items, (P) (b) Covering the items with impermeable covers, (P) or (c) Taking other appropriate preventive actions, (P) and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (P) (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. (Pf)
Priority
Corrected on 8-24-2021
Code 6-501.111
Pest(s) flies present in facility
FULL FOOD CODE:
The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the PREMISES. by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified.(Pf) (D) Eliminating harborage conditions.
Priority Foundation
Corrected on 8-24-2021
Code 5-205.11
Handwashing sink(s) not easily accessible items stored in front of
FULL FOOD CODE:
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
Priority Foundation
Corrected on 8-24-2021
Code 3-305.11
Food item(s) in storage stored on floor or less than 6 inches above floor
FULL FOOD CODE:
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved.
Core
Not corrected
Code 6-303.11
Lighting intensity not maintained
FULL FOOD CODE:
Light of the proper intensity shall be provided as specified.
Core
Not corrected
Code 5-205.15
Drainage system
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Core
Not corrected

03-23-2021
Complaint

OutcomeCompliant
0 violations cited

12-03-2020
Complaint

OutcomeCompliant
0 violations cited

03-19-2020
COVID19-temp closed

OutcomeCompliant
0 violations cited

10-23-2019
Routine Inspection

OutcomeCompliant
6 violations cited :
Code 2-301.14
Employee(s) did not wash hands
FULL FOOD CODE:
FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 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: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (P) (B) After using the toilet room; (P) (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (P). (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (P) (E) After handling soiled EQUIPMENT or UTENSILS; (P) (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (P) (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (P) (H) Before donning gloves for working with FOOD; (P) and (I) After engaging in other activities that contaminate the hands. (P)
Priority
Corrected on 10-24-2019
Code 4-501.114
Chlorine solution concentration below 25 ppm
FULL FOOD CODE:
A chemical SANITIZER used in a SANITIZING solution for a manual or mechanical operation shall meet these limits or as otherwise approved: (P) Chlorine ppm pH<10 pH<8 25 120 F 120 F 50 100 F 75 F 100 55 F 55 F Iodine a concentration of between 12.5 and 25 ppm and minimum temp of 75 F and pH of 5 or less or meets manufacturer's specifications. (P) Quats minimum temperature of 75 F, hardness of 500 ppm or less and meet manufacturers use directions. (P)
Priority
Corrected on 11-12-2019
Code 7-202.12
Poisonous/toxic material(s) not used according to manufacturers label instructions
FULL FOOD CODE:
POISONOUS OR TOXIC MATERIALS shall be: (A) Used according to: (1) LAW and this Code, (2) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a FOOD ESTABLISHMENT, (P) (3) The conditions of certification, if certification is required, for use of the pest control materials, (P) and (4) Additional conditions that may be established by the REGULATORY AUTHORITY; and (B) Applied so that: (1) A HAZARD to EMPLOYEES or other PERSONS is not constituted, (P) and (2) Contamination including toxic residues due to drip, drain, fog, splash or spray on FOOD, EQUIPMENT, UTENSILS, LINENS, AND SINGLE-SERVICE AND SINGLE-USE ARTICLES is prevented, and for a RESTRICTED USE PESTICIDE, this is achieved by: (P) (a) Removing the items, (P) (b) Covering the items with impermeable covers, (P) or (c) Taking other appropriate preventive actions, (P) and (d) Cleaning and SANITIZING EQUIPMENT and UTENSILS after the application. (P) (C) A RESTRICTED USE PESTICIDE shall be applied only by an applicator certified as defined in 7 USC 136 Definitions, (e) Certified Applicator, of the Federal Insecticide, Fungicide, and Rodenticide Act, or a PERSON under the direct supervision of a certified applicator. (Pf)
Priority
Corrected on 10-24-2019
Code 5-205.11
Handwashing sink(s) not accessible
FULL FOOD CODE:
(A) A HANDWASHING SINK shall be maintained so that it is accessible at all times for EMPLOYEE use and used for no other purpose. (Pf) (B) An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf)
Priority Foundation
Corrected on 10-24-2019
Code 4-602.13
Nonfood contact surface(s) soiled
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Core
Not corrected
Code 6-501.12
Physical facilities/structures not clean
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected

05-15-2019
Routine Inspection

OutcomeNot compliant
16 violations cited :
Code 6-301.11
Soap at handsink prep area not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 5-16-2019
Code 6-301.12
Sanitary hand drying provisions disposable paper towels not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; (Pf) (B) A continuous towel system that supplies the user with a clean towel;(Pf) or (C) A heated-air hand drying device.(Pf) (D) A hand drying device that employs an air-knife system that delivers high velocity pressurized air at ambient temperatures.(Pf)
Priority Foundation
Corrected on 5-16-2019
Code 4-601.11
Food-contact surface(s) soiled
FULL FOOD CODE:
(A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. (Pf) (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
Priority Foundation
Corrected on 8-13-2019
Code 3-603.11
Menu advisories for raw or undercooked food s ingredient s not provided
FULL FOOD CODE:
If an animal FOOD such as beef, EGGS, FISH, lamb, milk, pork, POULTRY, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in a READY-TO-EAT form or as an ingredient in another READY-TO-EAT FOOD, the PERMIT HOLDER shall inform CONSUMERS of the significantly increased RISK of consuming such FOODS, by using menu advisories, brochures, lable statements, table tents, placards, or other effective written means. (Pf) FOOD LAW SEC 6149 ...The food establishment may provide the following statement on selection information so that it is made pulblicly available: "Ask your server about menu items that are cooked to order or served raw. Consuming raw or undercooked, meats, poultry, shellfish, or eggs may increase your risk of foodborne illness." The statements must be in a minimum of 11 point font and in a color that provides a clear contrast to background.
Priority Foundation
Corrected on 5-20-2019
Code 2-103.11
Person-in-charge not ensuring compliance
FULL FOOD CODE:
The PERSON IN CHARGE shall ensure that employees, practices and policies are in compliance with the code. (Pf)
Priority Foundation
Corrected on 5-16-2019
Code 3-304.12
Dispensing utensil(s) improperly stored with handle in product
FULL FOOD CODE:
During pauses in FOOD preparation or dispensing, UTENSILS shall be stored: (A) In the FOOD with their handles above the top of the FOOD and the container; (B) In FOOD that is not POTENTIALLY HAZARDOUS with their handles above the top of the FOOD within containers or EQUIPMENT that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the FOOD preparation table or cooking EQUIPMENT (D) In running water, such as dipper well. (E) In a clean, protected location if the UTENSILS, such as ice scoops, are used only with a FOOD that is not POTENTIALLY HAZARDOUS; or (F) In a container of water maintained at a temperature of at least 135° F.
Core
Not corrected
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 3-302.11
Food not covered
FULL FOOD CODE:
(A) FOOD shall be protected from cross contamination by: (1) Except as specified in (1)(c) below, separating raw animal FOODS during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as fruits and vegetables,(P) and (b) Cooked READY-TO-EAT FOOD; (P) (c) Frozen, commercially processed and packaged raw animal FOOD may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (2) Except when combined as ingredients, separating types of raw animal FOODS from each other such as beef, FISH, lamb, pork, and POULTRY during storage, preparation, holding, and display by: (a) Using separate EQUIPMENT for each type, (P) or (b) Arranging each type of FOOD in EQUIPMENT so that cross contamination of one type with another is prevented, (P) and (c) Preparing each type of FOOD at different times or in separate areas; (P)
Core
Corrected on 5-16-2019
Code 4-903.11
Clean equipment/utensil(s) exposed to dust splash or other contaminates
FULL FOOD CODE:
Cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored in an approved manner and location.
Core
Corrected on 5-20-2019
Code 3-307.11
Food not protected
FULL FOOD CODE:
FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3-301 - 3-306.
Core
Corrected on 5-20-2019
Code 3-305.11
Food item(s) in storage exposed to dust splash or other contaminates
FULL FOOD CODE:
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved.
Core
Corrected on 5-20-2019
Code 3-302.12
Food item(s) not identified
FULL FOOD CODE:
Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD.
Core
Not corrected
Code 6-501.18
Handwashing facility not clean
FULL FOOD CODE:
PLUMBING FIXTURES such as HANDWASHING SINKS, toilets, and urinals shall be cleaned as often as necessary to keep them clean.
Core
Not corrected
Code 2-402.11
Hair restraint not worn on head hair
FULL FOOD CODE:
FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; or unwrapped SINGLE-SERVICE or SINGLE-USE ARTICLES.
Core
Not corrected
Code 6-501.11
Physical facilities ceiling s in poor repair
FULL FOOD CODE:
PHYSICAL FACILITIES shall be maintained in good repair.
Core
Not corrected
Code 4-602.13
Nonfood contact surface(s) soiled
FULL FOOD CODE:
NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
Core
Not corrected

05-09-2019
Routine Inspection

OutcomeCompliant
0 violations cited

10-10-2018
Routine Inspection

OutcomeCompliant
5 violations cited :
Code 6-301.11
Soap at handsink dishwash area not provided
FULL FOOD CODE:
Each HANDWASHING SINK or group of 2 adjacent HANDWASHING SINKS shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf)
Priority Foundation
Corrected on 10-11-2018
Code 3-501.15
Food item(s) cooled improperly covered
FULL FOOD CODE:
(A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (Pf) (2) Separating the FOOD into smaller or thinner portions; (Pf) (3) Using rapid cooling EQUIPMENT; (Pf) (4) Stirring the FOOD in a container placed in an ice water bath; (Pf) (5) Using containers that facilitate heat transfer; (Pf) (6) Adding ice as an ingredient; (Pf) or (7) Other effective methods. (Pf) (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11(A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
Priority Foundation
Corrected on 10-11-2018
Code 3-305.11
Food item(s) in storage exposed to dust splash or other contaminates
FULL FOOD CODE:
FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor, unless otherwise approved.
Core
Not corrected
Code 6-501.12
Physical facilities/structures with accumulation of debris
FULL FOOD CODE:
(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. (B) Except spill cleanup, cleaning shall be done during periods when the least amount of FOOD is exposed such as after closing.
Core
Not corrected
Code 4-501.11
Equipment broken
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Corrected on 5-16-2019

07-05-2018
Routine Inspection

OutcomeCompliant
0 violations cited

05-28-2018
Plan Review/Final/Ap

OutcomeCompliant
0 violations cited

05-24-2018
Plan Review/Pre-Open

OutcomeNot compliant
6 violations cited :
Code 5-402.11
Backflow/backsiphonage prevention device(s) air gap not provided on ice machine
FULL FOOD CODE:
Except as otherwise allowed, a direct connection may not exist between the SEWAGE system and a drain originating from EQUIPMENT in which FOOD, portable EQUIPMENT, or UTENSILS are placed. (P)
Priority
Corrected on 5-29-2018
Code 6-201.11
Floor(s) not smooth and easily cleanable
FULL FOOD CODE:
Except otherwise approved, and except for antislip floor coverings or applications may be used for safety reasons, floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are SMOOTH and EASILY CLEANABLE.
Core
Corrected on 5-29-2018
Code 4-501.11
Equipment broken
FULL FOOD CODE:
EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements of the code.
Core
Corrected on 5-29-2018
Code 5-205.15
Plumbing system drain line s not maintained
FULL FOOD CODE:
A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; (P) and (B) Maintained in good repair.
Core
Corrected on 5-29-2018
Code 6-501.14
Ventilation system intake air ducts not clean
FULL FOOD CODE:
(A) Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination by dust, dirt, and other materials. (B) If vented to the outside, ventilation systems may not create a public health HAZARD or nuisance or unLAWful discharge.
Core
Corrected on 5-29-2018
Code 4-402.11
Fixed equipment not spaced to allow access for cleaning
FULL FOOD CODE:
EQUIPMENT that is fixed because it is not EASILY MOVABLE shall be installed so that it is spaced to allow access for cleaning along the sides, behind, and above the EQUIPMENT or sealed as required, COUNTER-MOUNTED EQUIPMENT that is not EASILY MOVABLE shall be installed to allow cleaning of the EQUIPMENT and areas underneath and around the EQUIPMENT .
Core
Corrected on 5-29-2018
About inspections
A restaurant is compliant when zero Priority or Priority Foundation violations are cited during an inspection, or when all are corrected; Core violations will be reviewed at the next routine inspection and are not required to be corrected to be in compliance.

Establishments nearby

Built using open data | Last updated 2023-04-25