JINYA RAMEN BAR

OBSERVED EMPLOYEE HANDLE RAW SHRIMP (WITH GLOVES ON), REMOVE & RE-GLOVE, THEN PREPARE WHITE RICE IN A SINGLE-USE CONTAINER WITHOUT WASHING HANDS IN BETWEEN CHANGING TASKS AND GLOVE CHANGE.

C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms;

(ii) After using the toilet room;

(iii) After caring for or handling service animals or aquatic animals;

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;

(v) After handling soiled equipment or utensils;

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks;

(vii) When switching between working with raw food and working with ready-to-eat food;

(viii) Before donning gloves to initiate a task that involves working with food; and

(ix) After engaging in other activities that contaminate the hands.

COS: EMPLOYEE WASHED HANDS; RICE AND CONTAINER DISCARDED

OBSERVED BOILED EGGS THAT WERE COOKED AND COOLED NOT REHEATING AT A RATE THAT ENSURES THEY REACH 165F WITHIN 2 HOURS

C/A: TCS FOODS THAT HAVE BEEN COOKED, COOLED AND REHEATED SHALL REHEAT TO 165F WITHIN 2 HOURS

COS: EGGS DISCARDED

OBSERVED TCS FOODS (DISTINGUISHED BY AN ASTERISK " * ") COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN AND PREP TOP COOLER 2 IN FRONT FOOD SERVICE AREA

C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW

COS: SHRIMP WAS REPLACED @ 37F; BUTTER AND WHITE RICE WAS DISCARDED

OBSERVED AT LEAST 6 BOXES OF COOKED RAMEN NOODLES STORED ON A SHELF IN FRONT FOOD SERVICE AREA ABOVE 41F (MANUFACTURER STATES PERISHABLE KEEP FROZEN; THAW UNDER REFRIGERATION). PIC STATED THEY HOLD THEM THERE FOR FOUR HOURS AND JUST KNOW IT'S A FOUR-HOUR HOLD TIME. BOXES DID NOT HAVE TIME/DATE STAMPS ON THEM OR ANYWHERE NEAR THEM. FACILITY ALSO DOES NOT HAVE WRITTEN PROCEDURES FOR TPHC.

C/A:if time without temperature control is used as the public health control for a working supply of time/temperature control for safety food before cooking, or for ready-to-eat time/temperature control for safety food that is displayed or held for sale or service, written procedures shall be prepared in advance, maintained in the food service establishment, and made available to the regulatory authority upon request that specify: Pf

(i) Methods of compliance with paragraphs 2(i) - (iv) or 3(i) through (v) of this subsection; and

(ii) Methods of compliance with the cooling of time/temperature control for safety food that is prepared, cooked, and refrigerated before time is used as a public health control.

2. If time without temperature control is used as the public health control up to a maximum of 4 hours:

(i) Except as specified in paragraph 2.(ii) of this subsection, the food shall have an initial temperature of 41°F (5°C) or less when removed from cold holding temperature control, or 135°F (57°C) or greater when removed from hot holding temperature control;

(ii) The food may have an initial temperature of 70°F (21°C) or less if;

(I) It is a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety food, or

(II) It is a ready-to-eat hermetically sealed food that upon opening is rendered a time/temperature control for safety food,

(III) The food temperature does not exceed 70°F (21°C) within a maximum time period of 4 hours from the time it was rendered a time/temperature control for safety food; and

(IV) The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food as specified in paragraph 2.(ii)(I) and (II).

(iii) The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;

(iv) The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control; and

(v) The food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded.

COS: BOXES REPLACED, DATE/TIME STAMP PLACED ON BOXES, EHS WILL PROVIDE TPHC PROCEDURAL DOCUMENT FOR FACILITY TO FILL OUT. PIC HAS UNTIL MAY 24, 2026 TO PROVIDE WRITTEN PROCEDURES FOR NOODLES

Observed shrimp, butter and chicken being held above 41 degrees in prep cooler closest to fryer (see asterisked temps on log). C/A:Time/Temperature Control for Safety Food Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. COS: PIC placed shrimp, chicken and butter in ice baths and placed them in another prep cooler to be held at 41 or below.

1# Observed a knife stored in the hand sink in the prep area located by the back office. 2# Observed the hand sink behind the bar being use as a dump sink. C/A: A handwashing facility may not be used for purposes other than handwashing COS: item removed from sink and EHS discussed that hand sinks only be used for hand washing

Observed employee washing dishes in the 3-comp sink with a sanitizer (QAT) concentration of 100ppm. C/A: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g). A quaternary ammonium compound solution shall have a minimum concentration as indicated by the manufacturer’s use directions included in the labeling, COS: items rewashing in the dishwasher with a sanitizing solution (chlorine) at 100ppm, sanitizer (QAT) in 3-comp sink remade to a concentration of 200ppm.