KYURAMEN UCF

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for half marinated egg and Omurice - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-07-25: Time Extended

Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2024-07-25: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ice cream containers inside of reach in freezer Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No consumer advisory for half marinated egg and Omurice

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink next to dish area Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No soap provided at handwash sink. No soap in handwash sink next located next to dish area Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory for half marinated egg and Omurice 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. Cooked chicken and cooked pork in walk in cooler with no date marking Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Bowl or other container with no handle used to dispense food. Container with no handle inside soy sauce bucket Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink container in reach in cooler next to corn Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient air thermometer in reach in cooler in front of fryers Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. To go containers facing up in make table Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken gyoza and liquid eggs at 51F per operator less then 1 hour in RIC next to handwash sink. Recommended to move to walk in cooler for temperature recovery Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork for ramen at 90F in kitchen counter. Per operator less then 1 hour, recommended operator to use time as public health control. Provided operator with Time as public Health control form. Corrective Action Taken Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning