MY RAMEN

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 2 door cooler: Raw ramen noodles 51F, cooked ramen noodles 54F, per operator noodles stored in cooler for approximately 2 days. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upright 2 door cooler: Raw ramen noodles 51F, cooked ramen noodles 54F, per operator noodles stored in cooler for approximately 2 days. See stop sale.

Intermediate - Handwash sink not accessible for employee use at all times. Slicer stored in kitchen hand wash sink. Slicer moved during inspection. Corrected On-Site

Basic - Bathrooms located inside establishment not enclosed with self-closing doors. Repeat Violation

Basic - Outer openings not protected with self-closing doors. Back door self closing device broken. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line cooler has food debris inside and around make table.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork in steam table 109F. Per employee pork in steam table approximately 2 hours and cold water was just recently added to steam table. Employee turned temperature up during inspection. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Slicer stored in kitchen hand wash sink. Removed at time of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not enclosed with self-closing doors. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area of cook line reach in cooler soiled. Side of stove and front of fryers soiled.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen not self closing. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh pasta on counter 61F, per manager pasta in location for approximately 1 hour, employee will cook it soon.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Restocked at time of inspection. Corrected On-Site

Intermediate - No soap provided at handwash sink in kitchen and soap dispenser behind front counter not working. Soap placed by both hand wash sinks at time of inspection. Corrected On-Site

Basic - Bathroom located inside establishment not enclosed with self-closing doors.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Cardboard used to line nonfood-contact shelves. Dry storage shelves lines with soiled/greasy card board. Cardboard discarded during inspection. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door gaskets soiled on cook line reach in cooler and on chest freezer. Soiled cardboard on shelves. Mold like substance on counter by self serve sodas machine.

Basic - Outer openings not protected with self-closing doors. Back door to kitchen.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw noodles. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed meat slicer in hand wash sink in back of kitchen. Manager had employee take out. Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee drink with open top on kitchen shelf above supplies. Manager threw away. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth not in sanitizer bucket. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed to go bags used for storing meat in reach in open top freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked ramen noodles.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed scallops at 55F for longer than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops at 55F for over 4 hours.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl in white rice with no handle used for portioning. Employee took out and threw away. Corrected On-Site

Basic - Food stored on floor. Observed cooking oil, soy sauce and to go items stored on floor in kitchen and behind counter.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wash cloth stored on counter.