KINYA RAMEN & MOCHINUT

High Priority - Container of medicine improperly stored. Observed cold medicine stored above reach in cooler located on cook line. Manager removed and stored properly. Corrected On-Site

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed raw beef lined with non food grade paper towels located on cook line. Observed scallions in walk in cooler lined with non food grade paper towels. Observed in reach in cooler on cook line TCS foods lined with non food grade paper towels. Manager had employee remove paper towels. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top reach in cooler on cook line Cooked eggs (52F-54F - Cold Holding); Cut lettuce (52F-54F - Cold Holding); Cooked chicken (54F - Cold Holding); Cooked pork (54F - Cold Holding); Hot dogs (53F - Cold Holding); Cheese (53F - Cold Holding); Octopus (53F-56F - Cold Holding). Cooler has an ambient temperature of 38F. Manager stated food was placed in cooler around 11am, and they keep lid open during lunch. Manager removed TCS foods from flip top and placed inside cooler. Observed on Cook line Butter (61F - Cold Holding) in a pan next to grill. Manager will place back in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

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. Observed establishment without written procedures for vomiting and diarrhea clean up. Inspector provided copy of written procedures on vomiting and diarrhea clean up. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test strips.

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. Observed the establishment without proof new employees are informed of their responsibilities to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided copy of Employee health agreement form. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.

Basic - Bowl or other container with no handle used to dispense food. Observed sauces in walk in cooler and on cook line with cups without handles used to dispense product.

Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tanks not adequately secured near chemical dish machine.

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

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoops stored in standing water at 73F located on cook line. Observed grill spatulas stored in a pan of standing water on cook line. Manager removed and stored properly. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed establishment using ROP for cooked chicken without properly labeled with the production time and date. Operator stated they cook chicken daily cool and freeze but only hold for 24hrs. Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork ramen broth (54F - Cooling after 6 hours) in large covered thick metal pot in walk in cooler per manager broth was made the night before and placed in walk in cooler without any additional preparation.

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. pork ramen broth (54F - Cooling after 6 hours) in large covered thick metal pot in walk in cooler per manager broth was made the night before and placed in walk in cooler without any additional preparation.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For the raw salmon used in poke bowls. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of fully thawed out raw tuna in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (64F, 74F - Cold Holding) sushi rice on main cook line in kitchen and rice at end of ramen cook line, per manager all rice was made and left out 3 hours prior and rice is usually gone in less then 4 hours, manager placed rice on time control. mochinut batter (86F - Cold Holding) in dispenser machine by donut fryer on cook line, per manager batter is usually made then discard after a couple of hours, batter placed on time control. dumplings (53F - Cold Holding); chicken (53F - Cold Holding) sitting on top of other containers in top section of reach in coolers in kitchen, per manager all items have been there less then a couple of hours, all items moved to bottom of cooler. sour cream and milk mix (51F - Cold Holding) in standing reach in cooler near main cook line, per manager container has been consistently taken in and out for several hours. Corrective Action Taken Warning

High Priority - Toxic substance/chemical improperly stored. Spray bottle of window cleaner stored with to go containers on bottom shelf on table in ramen cook line, bottle moved.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork ramen broth (54F - Cooling after 6 hours) in large covered thick metal pot in walk in cooler per manager broth was made the night before and placed in walk in cooler without any additional preparation. katzu (109F, 86F - Cooling, after 1 hour 135F) in reach in cooler at ramen cook line, employee keeps taking katzu in and out of cooler or leaving sitting on top section of reach in cooler over other pans.

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at drink station in dining area, strainer removed. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue and yellow liquid in dish area.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of fully thawed out raw tuna in walk in cooler.

Basic - Food stored on floor. Cases of water in back storage area. Buckets of soy sauce by walk in cooler. Employee corrected during inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. From pipe under hand wash station in dish area next to large ice machine, manager corrected during inspection. Corrected On-Site