ICHIDDO RAMEN

High Priority - Raw animal food stored in same container as ready-to-eat food. Bagged Raw chicken and bagged cooked pork stored in same container in walk in cooler. Advised manager to move

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over krab sticks in cook line cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi and cooked pork in walk in cooler

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: Cut cabbage (77F - Cold Holding); sitting out for 1 hour. cooked chicken (47F - Cold Holding)in grill cooler for 2 hours. Walk in cooler: Cooked pork 47f. Red curry 47f. Cooked eggs 47 ambient kimchi 48f. Tofu 48f. Raw shelled eggs ambient 48f. All cold holding Warning

Intermediate - Handwash sink not accessible for employee use at all times. Table stored in front of hand sink on cooks line

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoops in multiple containers in walk in

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler has visible ice Ambient 48f Warning

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at prep table in kitchen. Educated manager

Basic - Food stored on floor. Boxes of food in freezer Repeat Violation

Basic - Ice scoop handle in contact with ice.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at servers area stored In 77f water

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink has buildup on cooks line

Basic - Single-service articles improperly stored. Stored on floor in dry storage

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef 73f. Found sitting on counter in plastic wrap. Manager stated it is cooling since 1030am, over 2 hours ago. Manager threw away. Educated on cooling parameters Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler overnight Bean sprouts 47f Kimchi 47f Soup base 51f Warning

Intermediate - Handwash sink not accessible for employee use at all times. Table blocking cook line hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cook line sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi in cooler for 3 days

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

Basic - Ice buildup in walk-in freezer.

Basic - Light not functioning. Hood lights are burned out

Basic - Plumbing system in disrepair. Pipe at back hand sink is not secured

High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning

High Priority - Raw animal food stored over or with unwashed produce. 1.Raw chicken and raw shelled eggs in walk in cooler over unwashed produce 2. Raw shelled eggs in same container as prepped carrots in flip top cooler. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Stainless steel Table with noodles in front of cook line hand wash sink. Educated operator and advised him to find another place Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No training for any employees. Provided operator with information on food handler training Warning

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. Provided form to operator Corrective Action Taken Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef in walk in cooler Warning

Basic - Bowl or other container with no handle used to dispense food. In bulk rice bin and curry in walk in cooler Corrected On-Site Warning

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted at front counter Warning

Basic - Employee with no hair restraint while engaging in food preparation. Cook on cooks line has no hair restraint Warning

Basic - Food stored on floor. Boxes of sauce and fryer oil in kitchen area. Soup in walk in cooler and walk in freezer Warning

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning