RAMEN HANA & WINGS

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 49f cold holding was place in unit 12 pm advised to rapid chill just got done with lunch, employee placed In another cooler. Corrective Action Taken

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above cooks line

Basic - Current Hotel and Restaurant license not displayed.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Basic - Wood food-contact surface not properly sealed. Shelves in kitchen and storage area

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles 80f cold holding , out for less then 2 hours advised to rapid chill,

Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink Corrected On-Site

Basic - Food stored on floor. Case water in storage area with freezer Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. On bucket to close to garbage can, employee removed and placed in dish sink Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled

Basic - - From initial inspection : Basic - Food-contact surface not smooth and easily cleanable. Shelves with sauces by back door - From follow-up inspection 2025-04-15: Time Extended

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pans on floor under fryer

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 86f spoons stored in it

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over raw vegetables on cook line and raw eggs in reach in cooler in hallway stored above ready to eat sauces

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked mushrooms 70f cold holding, fish balls 70f cold holding , was taken out about 30 mins ago for order advised to rapid chill, manager placed in cooler Corrective Action Taken

Basic - Cleaned and sanitized equipment or utensils not properly stored. Pots and pans being store on outside of building not fully protected. Door needs to be able to shut to protect pots and pans while roll door is up during the day. Suggest to submit a new plan with plan review if continuing to store pots in this area. Will reheating evaluate next unannounced inspection

Basic - Floor not cleaned when the least amount of food exposed. In kitchen area near 3 compartment sink

Basic - Food stored on floor. Bulk oil

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f Corrected On-Site

Basic - Stored food not covered. Shrimp tempura in freezer Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature still frozen advised to thaw under refrigeration

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

Basic - Employee eating in a food preparation or other restricted area. Cook drinking in food preparation.

Basic - Floor soiled/has accumulation of debris. Floor under 3 compartment sink and hand wash sink.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-02-05: Two employees reheating certified 1-25-24 Safe staff/ servsafe Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat sauce

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washed gloves explained and employee washed and changed Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Next to cabbage quaternary tabs Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In rice Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Bulk rice, a few containers in coolers

Basic - Food stored on floor. Bag of sugar Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In storage area garbage soiled, hoods

Basic - Water leaking from pipe and/or faucet/handle. Under three compartment sink leaking called plumber

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over ready to eat foods

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Duck 58f cold holding been out less than 1 hour advised rapid chill , Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area.

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - - From initial inspection : Basic - Food stored on floor in dry storage area. Sugar, Rice . - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Open dumpster lid. There is much scrap metal located around dumpster area. Repeat Violation - From follow-up inspection 2022-04-19: Time Extended

Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2022-04-19: Time Extended

High Priority - Toxic substance/chemical improperly stored. Stored on shelf next to clean dishes. 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. Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located at 3 sink area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor under cooking equipment. Floor under table at tea preparation.

Basic - Open dumpster lid. This is a shared container with the plaza.

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

Basic - Wood food-contact surface not properly sealed. Board used on preparation table. Corrected On-Site

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