MICHI RAMEN

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu identifies cooked items instead of raw items. Discussed with manager needed to remove the star from cooked items and adding it to the raw items. Employee sat at table and changed menus. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 Packets of Tuna thawed in vacuum packaging when instructed to thaw out of packaging under refrigeration.

Basic - Food stored on floor. Cases of beer stored on floor next to bar.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed plastic grocery bags being used in the freezer to store food. Warning - From follow-up inspection 2025-06-13: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-06-13: Time Extended

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. Dish machine tested 0 ppm, employee primed tested 100 ppm. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching green onions with bare hands. Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle hanging on the side of food storage rack. Employee removed at time of inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Scraper in handwash sink.

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/ Observed 4+ employees working with no certified food manager on site.

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment provided two valid food handler certification.

Basic - Duct tape used to repair nonfood-contact surface. Tape on reach in cooler doors.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In cooler at bar.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on container of flour.

Basic - Food stored on floor. Sauce on floor in walk in cooler.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer. Repeat Violation

Basic - Ice scoop handle in contact with ice. At soda machine, employee removed at time of inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water temped 84 F, operator emptied water at time of inspection. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Containers of flour and sugar not labeled. Repeat Violation

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee place dried seaweed in a bowl with bare hands. Inspector explained proper hand washing and gloves use to employee. Employee discarded dried seaweed, washed hands, and place gloves on hands

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 beef in walk-in cooler Corrected -observed employee place on bottom shelf Corrected On-Site

Intermediate - No 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 spray filled with yellow sanitizer not labeled at service line drink station Corrected -observed employee label Corrected On-Site

Basic - Employee beverage container in ice machine/ice bin. Observed employee drink stored in ice bin Employee removed drink and discarded ice Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed along walkin freezer fan

Basic - Ripped/worn tin foil used as shelf cover. Observed tin foil on bottom shelf of prep table located next to lobby door soiled and torn

Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing in standing water in 3-compartment sink Corrected -observed employee place under cold running water Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on storage shelf on cookline Corrected -observed employee label Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed the following: Raw chicken over broth. Raw pork over soy sauce Raw fish over cucumbers. Manager moved the raw meats to the bottom shelves. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork at 68f. Manager removed the pork and quick chilled it in the freezer. At 25 minutes it was 48f.

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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed broth prepared with no labels or dates.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in the ice machine.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinks stored on the front prep area. Manager removed the drinks. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shrimp stored over pears. Manager moved the pears and shrimp away from each other. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above potstickers. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a garbage can blocking the hand sink. Manager moved the garbage can from the hand sink. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed pink mold like substance inside the ice machine.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee eating in a food preparation or other restricted area. Observed an open can of soda stored in the reach in cooler. Manager removed the soda. Corrected On-Site

Basic - Food stored in undrained ice. Observed a cup of lemons stored in the ice.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging from the stove handle. Manager removed the tongs from the oven door. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles on a cart at 61°F. The operator indicates the noodles have been out since about noon, 1 hr 15 min. There is not a time tag and a time as a Public Health Control form has not been completed for any room temperature held items. The noodles were moved to the walk-in refrigerator to cool. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed one hand washing sink by the dishwasher missing paper towels for hand drying. Paper towels provided for hand drying. Corrected On-Site

Intermediate - No soap provided at handwash sink. Observed both back area hand washing sinks lack hand washing soap. Soap provided for hand washing. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employees lack certificates of training for food handlers.

Basic - Floor soiled/has accumulation of debris. Observed food and debris buildup on the floor along walls

Basic - Food stored on floor. Observed boxes and containers of food stored on the floor of the walk-in freezer. The operator placed items on shelves during the inspection Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. observed black substance on refrigerator door gaskets.

High Priority - Toxic substance/chemical improperly stored. Observed cases of butane canisters on the top storage rack shelf over packed food ingredients. Cases moved to a bottom shelf and away from food. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed 3-4 containers in the hand washing sink by the food preparation sink and a speed cart of noodles parked in front of the same hand washing sink. Items were removed from the hand washing sink and the cart relocated to make the hand washing sink accessible for use. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed core of paper towel in the dispenser by the dish washing hand washing sink. Paper towels provided upon request. Corrected On-Site

Basic - Food stored in a location that is exposed to splash/dust. Observed 2 bottles of sprite stored behind the beverage station hand washing sink and subject to splash from hand washing. Bot bottles were moved from the splash zone. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed blackened substance on the refrigerator door gaskets.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed containers of unwashed produce stored over prepared food/ready-to-eat food, in the walk-in refrigerator. Discussed proper storage of food in the walk-in refrigerator using a food storage chart. Corrected On-Site