IN RAMEN ASIAN STREET EATERY

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter, cooked eggs (45F - Cold Holding). Operator stated held for less than two hours. Observed product is over stacked. Operator stated to remove over stacked product. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device for hot water sanitizer dishwasher. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area, paper towels not in close proximity to handwashing sink. Operator moved paper towels close to sink. Corrected On-Site

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. Employee stated done new hires. Hired less than two weeks. Some servers have no training.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At front counter, ice machine lid has mold like substance on inside lid.

Basic - Covered waste receptacle not provided in women's bathroom. In women s restroom, no covered receptacle provided. Discussed with operator.

Basic - Food stored on floor. In back prep area, bucket of soy sauce stored on floor.

Basic - Time/temperature control for safety food thawed in an improper manner. At front counter, shrimp thawing in standing water. Operator moved shrimp to reach in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (112F - Hot Holding), per employee food hot held less than two hours, employee reheated on stove to 168F Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Hot water temperature thermometer or thermometer labels, not available on site.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - In-use ice scoop stored on soiled surface between uses. Front counter-ice scoop on top of ice machine, employee removed to be wash and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line -right side hood filters-build up of grease. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Noodles in cook line using Time as public health control without time marking. Operator placed time mark on noodles. Noodles held less than 4 hours ago in prep station. Corrected On-Site

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 - Employee drinking in an open container in a food preparation or other restricted area. Operator moved to a designated area. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site

Basic - Floor area(s) covered with standing water nside walk in cooler. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cook line on the right side. Repeat Violation

Basic - Stored food not covered. Noodles in cook line, operator covered Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary next to liquor station. Operator moved to be remade Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/2024. License paid on line during inspection. License shows current and active at the end of inspection. Operator printed license Corrected On-Site

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 - Carbon dioxide/helium tanks not adequately secured behind front counter.

Basic - Cutting board has cut marks/ soiled and is no longer cleanable in ware washing area.

Basic - Floor area(s) covered with standing water inside walk in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters in cookline.

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 - Cutting board has cut marks and is no longer cleanable.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side hood filters in cook line.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Wiping cloth at 0ppm quaternary in cook line. Operator remade to 200pom quaternary. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. One dented can of ground bean sauce, 5lbs.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw chicken cutlet stored over container RTE seaweed salad. Operator reorganized. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing at the mop sink next to ware wash sink.

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. Reviewed and emailed document with operator. Operator printed and displayed. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked Pork in the walk in cooler (51-57F - Cooling) at 2:35pm portioned/prepared and cooling at 1:30p, to 51F at 4:15p. Operator uncovered and moved to top shelf of walk in freezer to quick chill to 41F. Corrective Action Taken

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No measuring device available for high temp dishwasher.

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. New employee hired less than 60 days without employee health and reporting agreement signed. Reviewed and emailed document to operator. Operator printed and employee signed. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at the front counter opposite the ice machine.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1.Employee book bag stored on bagged flour on shelf next to dishwasher. 2. Employee lunch stored next to single serve bowls for food on shelf. Ext to dishwasher. 3. Employee personal drinks store on food prep table opposite fryers at the cookline. Corrected On-Site

Basic - Equipment in poor repair. Walk in cooler gasket torn. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching uncooked rice is storage container next to walk-in cooler.

Basic - Nonfood-contact surface soiled with grease, food debris, at the walk in cooler gasket.

Basic - Old labels stuck to food containers after cleaning. Observed on the clean utensil rack above the triple sink.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0ppm. Operator corrected to 200ppm. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher began to handle clean dishes without washing hands and putting on new gloves. Stopped employee and reviewed proper procedures. Employee washed hands and put on gloves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cold unit upper boiled eggs (56F -Cold Holding). Per employee eggs in unit 3.5 hrs. Eggs moved to lower cooler to rechill. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic cups in containers of brown sugar and corn starch. Employee removed cups. Corrected On-Site

High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Repeat Violation

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Food stored on floor. Container of cooking oil. Employee moved to shelf Corrected On-Site