JINYA RAMEN BAR

2-2D: .06(2)(o)Observed handwashing sink next to dishwashing area blocked from being used. Fryer baskets in sink basin and shelving stored in front of sink.// A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were moved so that handwashing sink is accessible.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F SECOND CONSECUTIVE VIOLATION.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

12A: .04(4)(q)Observed packages of edamame, bao buns, and ice cream stored below leaking vent in freezer. Packages had ice accumulation on them.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food must be moved to clean packaging in a clean location.//

15A: .05(6)(a)Observed ice accumulation coming grate on ceiling of walk-in freezer and present on shelving directly below grate. Observed prep cooler next to hot holding cabinet unable to maintain foods at 41F or below. Minimum ambient temperature was 45.7F.// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

2-2A: .03(2)(m)Person in charge could not demonstrate in a verifiable manner that two randomly selected employees had been informed of their responsibility to report certain symptoms and illnesses.// Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .06(2)(o)Observed trash can blocking access to handwashing sink in front cooking area.// A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Trash can was moved to a new location.//

6-1A: .04(6)(f)Observed several time/temperature control for safety foods cold holding above 41F (see temperature log).// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods cold holding improperly for less than 4 hours were allowed to cool down. Foods cold holding improperly for more than 4 hours were discarded.//

6-1D: .04(6)(i)Observed cooked rice on 4-hour time control kept past the 4-hour period. Observation occurred at 4:25pm. The 4-hour discard time was marked as 4:01pm.// When using Time Control (TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Rice was discarded.//

9-2: .04(6)(k)Observed several packages of chicken soup and pork soup that were packaged using a reduced oxygen packaging method that were made and packaged on 12/5/25 at 10:44pm (more than 48 hours ago).// A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Soup was discarded.//

12C: .04(4)(m)Observed several wiping cloths stored in at least 4 buckets of quat sanitizer solution with quat below 150ppm.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were removed and sanitizer buckets were remade to appropriate concentration.//

12D: .04(4)(g)Observed raw ground chicken thawing in vegetable sink.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Raw ground chicken was moved to the meat sink. Vegetable sink was cleaned and sanitized.//

3-1D: .04(5)(f)Observed several packages of frozen sockeye salmon in freezer at facility. Person in charge stated that this salmon will be served raw. Person in charge could not provide a letter from the supplier stating that the product is parasite-free.// If the fish are frozen by a supplier, a written letter of parasite destruction from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under subsection (5)(e) of this Rule may substitute for the records specified under paragraph 1 of this subsection. (Pf) Corrective Actions: Withhold from sale was ordered.//

14B: .05(10)(e) 1,2,4Observed 8 plastic containers stored as clean stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Containers were just sanitized and were separated to air dry.//

2-2B: .03(5)(j)1&2Observed employee drink with no lid on table where food preparation was occurring. Observed employee's open plastic water bottle stored on shelf above clean dishes. Observed employee drink in open container with no lid or straw stored on shelf above warewashing sink. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks were discarded.//

2-2D: .07(3)(b)Observed handwashing sink in front kitchen area with no paper towels supplied.// Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: Paper towels were supplied to handwashing sink.//

2-2D: .06(2)(o)Observed handwashing sink in front kitchen area blocked by trash can. Observed dirty dishes stored in handwashing sink in rear prep area.// A handwashing facility may not be used for purposes other than handwashing. (Pf) A handwashing sink shall be maintained so that it is accessible at all times for employee use. (Pf) Corrective Actions: Trash can was moved. Dirty dishes were removed from hand sink.//

2-2D: .07(3)(a)Observed handwashing sink in rear prep area with no soap supplied. Soap coming out of dispenser was diluted to the point of being ineffective at removing soils and debris from hands.// Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap dispenser was refilled.//

4-2B: .05(7)(a)1Observed interior surfaces of ice machine with accumulation of pink and black mold-like substance. Observed stack of metal cups stored as clean with food debris still present on food contact surface.// Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice machine was cleaned and sanitized. Metal cups were washed, rinsed, and sanitized.//

9-2: .04(6)(k)Observed several packages of chicken and pork soup packaged using a reduced oxygen packaging method that did not bear a time or date of production.// A food service establishment that packages time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin formation of Clostridium botulinum and the growth of Listeria monocytogenes. (P) Corrective Actions: Person in charge stated that the soups were cooked and packaged the previous night. All soups were labeled with cook date and time.//

12C: .04(4)(m)Observed several wiping cloths stored in quat sanitizer below the minimum required concentration.// Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths were stored in chlorine sanitizer at the proper concentration until the quat sanitizer dispenser could be repaired.//

12D: .04(4)(g)Observed employee cutting bok choy and separating leaves without washing beforehand.// Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: Cut bok choy was discarded. Employee washed remaining bok choy and continued prep.//

11C: .04(6)(c)Observed raw ground pork thawing in running water that was above 70F. Pork was above 41F (see temperature log). Observed cooked, commercially processed and packaged mushrooms thawing in running water that was above 70F. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Pork was thawing improperly for less than 4 hours and moved to the walk-in cooler. Mushrooms were still below 41F and moved to the walk-in cooler. Discussed with person in charge (PIC) that meat and vegetable sinks should not be used for thawing time and temperature control for safety (TCS) foods until water temperature is below 70F.

14A: .04(4)(k)Observed in-use bowls stored in water below 135F. Water contained visible food particles. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls were removed from water and sent to be washed, rinsed, and sanitized.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken wonton and raw shrimp wonton stored above ramen noodles in front kitchen prep cooler. Observed raw pork gyozas in open package stored above noodles in walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Foods were rearranged.

6-1B: .04(6)(f)Observed cooked pork and chicken hot holding in standing hot holding unit in front kitchen area below 135F (see temperature log) Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Foods were hot holding improperly for less than 2 hours and were microwaved to 165F.

11C: .04(6)(c)Observed bag of pre-cooked mushrooms thawing in vegetable sink under running water with a food temperature of greater than 41F (see temperature log). Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Mushrooms were moved to walk-in cooler.

14A: .04(4)(k)Observed scoops and other utensils stored in water below 135F on front kitchen prep line. Observed scoops in tempura flour, potato starch, and sugar bins with handles touching the food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils in water were moved to a dry container. Scoops touching food were properly stored.

17D: .07(4)(b)Observed employee drink stored above food in rear dry storage area. Observed employee drink stored at bar directly next to food and drinks. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Items were relocated to a designated area.