RAMEN LAB

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed Employee wiping hands on apron then put broth in to go container without washing hands. Educated operator, employee washed hands. Corrective Action Taken Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish eggs over kimchee sauce at sushi cooler. Raw chicken over cauliflower on hot line flip top cooler. Operator stored all products properly. Corrected On-Site Warning

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Hydrated mushrooms water added on 1/23 observed on counter in kitchen and in flip top cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (53F - Cold Holding); tofu (51F - Cold Holding); kimchi (commercially made) (51F - Cold Holding); bean sprouts (53F - Cold Holding); boiled eggs (50F - Cold Holding); cut cabbage (55F - Cold Holding) Observed resting on bed of ice at cook line. Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1 hour. Advised operator to use time control. Operator added more ice and submerged product. 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. Cooked boba (82F - Hot Holding) Observed in crock pot at bar. Per operator, out of temperature for approximately 2 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2 hours. Warning

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. potato salad (61F - Cooling) at 2:52; cooling since 11:30 - 60F at 3:14 Initially observed on counter in kitchen, follow up temperature taken at walk in cooler in container with tight fitting lid. At current rate of cooling product will not reach 41F within 6 hours. Operator removed lid and placed in freezer to quick chill. Corrective Action Taken Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Maguro truffle, arare rice pop, 7 deadly roll, one piece roll not identified as raw on menu. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Not available at time of inspection. Time control procedure emailed to operator. Warning

High Priority - Dish washer handled soiled dishes and utensils and then handled clean dishes and utensils, without washing hands. Dish washer left. Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Sanitizer container empty. Operator replaced empty container 75ppm. Corrected On-Site Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook entered kitchen from outside , put gloves on and started scooping Drink ice without washing his hands first. Cook went to wash his hands. Corrected On-Site Warning

High Priority - Raw shell eggs stored on top of cooked pork in walk in cooler. Operator removed eggs. Raw chicken stored on top of soy sauce in walk in cooler. Operator removed chicken. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura butter (52F-60F cold holding) on ice at cook line, for less than 1 hour. Ice has melted. Cook replenished ice , at the end of inspection butter is 38F. Corrected On-Site Warning

High Priority - Vacuum breaker missing at mop sink . Warning

Intermediate - Handwash sink not accessible for employee use at all times rolling cart in front of hand sink and empty sanitizer buckets stored in sink next to ice machine Operator removed. Prep table placed in front of hand sink at cook line. Operator removed table. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Korean Style Bulgogi dish has an Asian style fried egg which is undercooked. Warning

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Food manager arrived during the inspection. Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine and in wait area. 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

Intermediate - No soap provided at handwash sink on cook line. Warning

Basic - Containers of soy sauce stored on floor in walk in cooler. Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken teriyaki thawing at room temperature next to triple sink. Operator placed under running water. Corrected On-Site Warning