ZURU RAMEN & BOBA

High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler, raw chicken container stored above bag of carrots, also above raw beef, employee moved and stored properly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the cook line, boiled egg 47F, employee voluntarily discarded. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the prep room blocked , also at the front counter blender cup and other containers inside hand sink, Employee moved all Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. At the cook line, Handwash sink used to rinse spoon.

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/ Four employees working with food, no manager on site.

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 on-site.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep table at the cook line, employee moved. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers stored above triple sink. Repeat Violation

Basic - Food stored on floor. In walk-in freezer, cases of meat on floor.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife np Ethernet reach-in cooler and prep table, observed crevice heavily soiled with food residue.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 72F water, employee discarded the water. Corrected On-Site Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food residue.

Basic - Single-service articles improperly stored. Single service case (cups) stored on floor, manager moved off the floor. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the cook line and prep area, multiple wet wiping cloth on prep tables, employee moved all to bucket. 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. At the cook line, male employee touched cooked pork with bare hand, Manager addressed situation. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef stored above sauce, employee moved. Corrected On-Site Repeat Violation Admin Complaint

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/ At inspection time, five food employee no manager on site, manager arrived during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, multiple containers with pork no date marked, per manager pork cooked 02/10-11/25.

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

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk-in cooler, employee personal food stored above customers food, employee moved. Also at the front server area, employee moved all. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers.

Basic - Ice scoop handle in contact with ice. At the front counter area, ice scoop in direct contact with ice.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line, knife between reach-in cooler and prep table, Employee moved to dish machine. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the server station opened employee drinks above customers food, employee moved all, also at the cook line, drink on prep table, no straw no lid, Employee discarded. Corrected On-Site

Basic - Single-service articles improperly stored. At the hallway, single service containers and lids stored in an unprotected/nonsecure area from customers.

Basic - Time/temperature control for safety food thawed in an improper manner. At the triple sink, beef at 56F , per employee beef was thawed with water, employee moved beef to cooler. Corrective Action Taken

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At the server station, unwashed pineapple, strawberries, limes and oranges stored above tea containers.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Wet wiping cloth on prep tables at the front counter area, employe moved to sanitizer bucket. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over pickles in walk-in cooler. Manager placed beef on bottom shelf. Corrected On-Site

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. No written procedure available. Inspector provided written procedure to operator. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Container in hand washing sink behind front counter. Manager removed container. Corrected On-Site

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/. No certified food food manager present with four employees working.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink behind front counter. Manager provided hand towels. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Dish machine across from back door.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from cook line oven. Manager removed drink from prep table. Corrected On-Site

Basic - Food stored on floor. Cooking oil stored on floor in front of walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of cook line oven. Manager moved tongs to top of oven. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above oven. Back of oven on cook line.

Basic - Single-service articles improperly stored. To go cups stored on floor behind front counter. Manager placed cups on front counter. Corrected On-Site

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

Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor across from pass through window on server side. Employee placed bucket on shelf. Corrected On-Site