ZURU RAMEN

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.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed RiceLadle in standing water

Basic - No Heimlich maneuver/choking sign posted.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed at room temperature Manager moved to Walk In Cooler Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in-use rice scoops stored in unclean water at 77F. Operator placed scoops in hot water temps at 159F. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over chicken broth in walk in cooler. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed food container lid stored inside hand wash sink. Operator removed Corrected On-Site

Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at dishwashing area. Operator labeled. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Repeat Violation Admin Complaint

Basic - Carbon dioxide/helium tanks not adequately secured. -Observed several C02 tanks at front line not secured.

Basic - Employee with no hair restraint while engaging in food preparation. Chef

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residue buildup inside microwave.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen chicken thawing at room temperature in prep sink. Operator removed to walk in cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths at front line not stored in sanitizer solution between use. Repeat Violation Admin Complaint

High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over bread in flip top cooler. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-16: Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs not vertical separated from mixed vegetables in flip top cooler. Operator relocate shell eggs. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. -Observed food containers stored in hand wash sink at cookline. Operator removed items from sink. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee bags and purses stored on bags with rice in storage area. Repeat Violation

Basic - Food stored on floor. -Observed containers with cooking oil stored on kitchen floor. -Observed various food items stored on walk in freezer floor. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed several in-use wet wiping cloths at prep station not stored in sanitizer solution between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs not vertical separated from mixed vegetables in flip to cooler. Operator relocate raw shell eggs. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed commercially process hard boiled eggs cold held in flip top cooler at 45F. Per operator, eggs transfer from walk in cooler 1 hour prior to the inspection. Operator placed ice packs on eggs for quick chill. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Manager Bo Yang Liu unable to named the bib 6 foodbourne illnesses.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager returned during inspection Corrected On-Site

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee cellular phone stored on shelf above food preparation table next to various food items.

Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed female employee with long ineffective hair restraint

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor. -Observed various food items stored on walk in cooler and freezer floor. Repeat Violation Admin Complaint

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Observed scoop with handle stored in rice container.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed containers with unwashed carrots and lime stored over cooked pork in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over containers with soups in walk-in cooler. -Observed raw shell eggs stored over cooked chicken in flip top cooler Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed at 1:27 p.m. cooked pork belly cold held at 50F. Per operator, item transfer to cookline at 12:30 p.m. operator transfer pork to walk in freezer for quick chill. Corrective Action Taken

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed no labeling information on ROP sous vide chicken held in walk-in cooler from yesterday. Operator date marked item. Corrected On-Site

Intermediate - Unnecessary item in the food preparation, food storage, or warewashing area. Observed a scooter stored in prep area . Operator brought scooter outside. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored on rice container in storage area. Operator relocate bag. Corrected On-Site

Basic - Food stored on floor. -Observed various food items stored on walk-in freezer floor. Repeat Violation Admin Complaint

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -Observed chef cracked raw shell eggs and then touch cooked tofu and herbs without changing gloves and wash hands. Advice operator to change gloves and wash hands.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked pork belly in flip top cooler. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed at 1:00 p.m. pork broth hot held in in kitchen at 122 degrees Fahrenheit. Per operator, item cooked at 11.00 a.m. advice operator to reheat broth to 165°F. Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken stock in walk-in cooler. Per operator, chicken cooked on 10/16/2023.

Intermediate - Records/documents for required employee training do not contain all of the required information. -Observed employees training certification lacking trainer's CFPM certificate number also expiration dates.

Basic - Food stored on floor. -Observed various food items stored on walk-in cooler and freezer floor. -Observed containers with various food items stored on kitchen floor.

Basic - Stored food not covered. -Observed an uncovered container with cooked rice stored in walk-in cooler. Operator covered Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed pork thawing at room temperature in prep sink. Operator placed item underneath running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bags with unwashed vegetables stored over open container with cooked rice in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. -Observed cooking oil removed from the original container not identified by common name.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm)

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. WIF- Raw chicken over pork, manager placed chicken in bottom shelf. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives stored between wall and prep sink, employee removed . Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. RIC Troulsen in rear kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters from cook line' Repeat Violation

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster provided and explained Corrective Action Taken

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. Poster provided Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Front counter, large pot cover on top of sink, employee removed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Microwave above front counter HWS, soiled handles

Basic - Employee with no hair restraint while engaging in food preparation. Male employee working with food in cook line.. employee placed a hat. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Storage rack, next to dishwasher machine- Clean, plastic containers stacked wet, operator removed to be rehashed. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Under cooking equipment by Front Counter, build up of food debris and soil"

Basic - Food stored on floor. -Several boxes of food store on floor, inside WIC/ WIF. -3 containers of cooking oil stored on floor, near back entrance door

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave above Front Counter sink, build up of food debris.

Basic - No Heimlich maneuver/choking sign posted. Poster provided. Corrective Action Taken

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

Basic - Plumbing system in disrepair.nFront counter HWS, hot water faucet is broken.