RAMEN LAB EATERY WEST BOCA

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

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board near wall in cooler has cut marks and is no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's coffee stored on prep table. Operator removed. Corrected On-Site

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler shelves with rust that has pitted the surface.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice ; (47F - Cold Holding) longer than six hours

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice ; (47F - Cold Holding) Rice ; (47F - Cold Holding) rice was made the day before put to cool covered, did not reach 41°F within six hours Rice ; (47F - Cold Holding) Stop sale

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

Basic - Covered waste receptacle not provided in women's bathroom. No disposal unit in lady's room with a lid.

Basic - Working containers of food removed from original container not identified by common name. Container with flour not labeled. Manager labeled container Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can Operator removed garbage can Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator discard drinks.

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed raw salmon over ready to eat sauce by cooler near triple-sink. Operator proper stored items. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed tofu with a date of 7/31/24 in reach in cooler. Advised operator of the seven day use, issued stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at prep line cooked corn (49F - Cold Holding); boiled eggs (47F - Cold Holding); butter (64F - Cold Holding). Operator moved TCS items to walk in cooler. These items were not prepped or portioned today. Items were placed there less than fours as per operator. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink with no vacuum breaker. Advised operator to put one on as soon as possible. Repeat Violation Admin Complaint

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and food container lids upright and exposed. Operator properly stored. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on food storage containers at dish drying rack at triple-sink. Advised operator how to properly store.

Basic - Food stored on floor. Observed chicken broth on floor in walk-in cooler and boba tea syrup on floor at front station.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce over ready to eat sauces at reach in cooler by triple-sink. Operator of properly stored items. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket on floor at triple sink operator removed from floor, refilled new bucket for sanitizer and stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat foods. Manager moved chicken to bottom shelf Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on cook line at cabbage, cooked chicken, cooked beef (44-46F - Cold Holding), manager said no items are left in unit overnight, and items in unit less than two hours, moved items to walk in freezer to cool quickly and called for maintenance

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen with a accumulation of dust.

High Priority - Non-food grade paper/paper towel used as liner for food container. Chef removed paper towels Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door flip top cooler on the cook line at cabbage, bean sprouts (49-50F - Cold Holding), manager moved items to walk-in cooler and called for maintenance

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Bowl or other container with no handle used to dispense food. Chef removed bowl Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign in kitchen