RAMEN HOUSE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At the back area, raw chicken stored above cooked eggs, employee moved. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Female employee washed hand in prep sink.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. For one female employee

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of food and single service, employee moved jackets. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Near prep sink, employee moved off the floor. Corrected On-Site Repeat Violation

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. For one female employee on site. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at the front area, rice and pork, no date marked, Manager dated. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the prep area, employee drink on prep cooler, at the front area, employee drink above cleaned containers. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the prep area, opened employee food stored above customers food, manager moved. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the prep area, back pack and hat stored on top of tea bags, Manager moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers at the front area.

Basic - Wiping cloth sanitizing solution stored on the floor. Chlorine sanitizer bucket on floor underneath Handwash sink, a manager moved off the floor. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled, manager labeled. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Reach-in cooler at the back room, pork broth at 59.7F and 58.5F, broth was cooked last night. Broth stored in deep plastic five gallon bucket.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Reach-in cooler at the back room, pork broth at 59.7F and 58.5F, broth was cooked last night. Broth stored in deep plastic five gallon bucket.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the back prep area, raw beef and raw chicken stored above cooked rice, also raw chicken stored above raw beef. 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. At the steam table, broth 122, 120F and 123F, Manager moved back to stove and reheated, temperatures reached 165F. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Male manager on site and female manager on the phone unable to explain cooling process and parameters. Inspector explained and provided educational sheets.

Intermediate - Handwash sink used for purposes other than handwashing. Sink at the front cook line used to stored items inside (brush and cloth), employee moved all items. Corrected On-Site

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

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. For one new female employee on site.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portion to go containers of rice, no date marked.

Intermediate - Written procedures for non-continuous cooking of raw animal foods are lacking provisions for identifying food cooked with non-continuous process. For chicken and beef. Inspector provided a digital copy of the form.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables, manager moved all. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse stored on top of rice container, employee moved. Corrected On-Site

Basic - Food stored on floor. At the back room, cases of boba, jelly and noodles on floor, manager moved off the floor. Corrected On-Site

Basic - No copy of latest inspection report available. No document available at inspection time.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter with dripping grease. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, case of pork bone thawed at room temperature, manager moved to cooler. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses wet green cloth on prep tables, manager moved to sanitizer bucket. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. White substance not labeled at the dry storage area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl containing raw chicken stored on top of pans containing cooked chicken and cooked shrimp inside refrigerated make-table at cookline. Manager removed chicken from area during this inspection. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside top of refrigerated make-table at cookline: chicken (52F - Cold Holding). Chicken stored inside a bowl on top of other pans above the safe load line. Manager stated the chicken was not there for long and voluntarily discarded it during this inspection. 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. Inside warming unit at cookline: chicken broth (117F - Hot Holding); pork broth (115F - Hot Holding). Manager stated both were reheated on the stovetop and placed into the unit approximately three hours prior. Manager reheated both in the stovetop during this inspection. chicken broth (117F 3:20: 208F 3:40 - Reheating); pork broth (115F 3:20: 196F 3:40 - Reheating) Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips unavailable. Quaternary ammonium sanitizer is in-place at the three compartment sink. Manager stated they usually use bleach to sanitize dishes.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining bottom of prep table in back of kitchen. Manager discarded cardboard during this inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile and vent above ice machine in back of kitchen soiled with dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cookline dripping with grease. Gaskets on reach-in freezer doors in back of kitchen soiled with mold-like substance. Bottom of reach-in freezer in back of kitchen soiled with food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed partially cooked Chicken stored over raw beef. Manager placed Chicken on bottom shelf. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw shelled eggs above the cool line at 47F. Manager advised that they were placed 20 minutes earlier. Manager placed bag of ice on top of eggs. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at use in back kitchen.

Basic - Food stored on floor. Observed case of plastic bottled water on the floor. Manager placed case on shelf Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed containers of half and half not labeled. Manager labeled containers Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in kitchen reach-in cooler. Raw chicken stored over raw pork in kitchen reach-in freezer. Manager placed both items on bottom shelf in both cooling units. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket behind front counter, 200+ ppm for chlorine sanitizer. Manager added water to sanitizer bucket, 75 ppm. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi stored in reach-in cooler at end of cook line. Manager stated item portioned two days prior. Boiled eggs stored in front counter reach-in cooler. Manager stated item placed in cooler the previous morning. Repeat Violation

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. No written procedures available for partially cooked chicken and beef. Items are stored in reach-in cooler across from kitchen ice machine. Inspector provided operator with form to help operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles of tea machines behind front counter.

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on prep table next to front counter reach-in cooler. Manager placed drink on bottom shelf. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf beneath front counter hand washing sink. Hood vents above cook line. Gasket of kitchen reach-in cooler.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on front counter reach-in cooler. Manager placed wiping cloth in sanitizer bucket. Corrected On-Site

High Priority - Medicine not labeled properly. At the prep area, box with multiple medicines and personal items above seasoning containers. Manager moved. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the prep area, raw chicken above chicken broth, also at the front coolers, raw chicken above broth and vegetable, Manager moved. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter area, pork 50F and raw beef 48F, containers over filled, Manager removed the top and placed in another cooler. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Reach-in cooler at the front counter area, dairy product no date marked, per manager item opened 03/21 and 22, manager dated. Corrected On-Site

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.

Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside rice container, manager moved. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At the prep area, white cutting board stained and with cut marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drink on prep table next to single service items, manager moved. Corrected On-Site

Basic - Food stored on floor. At the prep area, sugar syrup container on floor

Basic - Ice scoop handle in contact with ice. Inside ice. In at the front counter, Manager moved. Corrected On-Site Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, tong on oven handle, employee moved. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. At the prep area, multiple containers with seasoning and white substance not labeled

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Closed water bottle on top prep shelf above ramen ingredients make table. Manager removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment's license with expiration date of 6/1/21 on display.** Admin Complaint

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed large container of chickenbroth in reach in cooler prepared in restaurant 10.21 no date marking. Date added during inspection. Corrected On-Site Repeat Violation Admin Complaint

Basic - Bowl or other container with no handle used to dispense food. Observed clear bowl in rice bin located in dry storage area. Manager removed bowl. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed large bag of rice on floor next to dry storage shelf. Manager removed during inspection. Corrected On-Site