JINYA RAMEN BAR

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Seasoned eggs 100°. Operator reheated to 165° Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. - floor cleaner stored next clean food equipment next to mop sink. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - gallon milk Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. - thawing raw ground burgers in hand sink on front line. Corrected On-Site

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

Intermediate - Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid at front bar. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. - hand sink next to 3 compartment sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. - in front line hand sink Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - all house made sauces operator place correct time. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Waste line missing at soda gun holster. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Beans sprouts on time time no time marked operator stated that they pull it out of the color at 11 am which is less than 1.5 hours.

Intermediate - No soap provided at handwash sink. The employee hand wash at the kitchen area . Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer at spray bottle no label at the kitchen.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on make table . Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Operator changed the water second checked 200ppm . Corrected On-Site

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. 5-1-2-2021 Tayvon Hospitality .

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in kitchen low boy unit. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shio Dare (TCS soup base) (78 - Cold Holding)

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - emailed forms to manager

Basic - Accumulation of debris on exterior of warewashing machine. - top of dish machine

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - bar dish machine chlorine sanitizer zero ppm. Manager instructed employee to use machine in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. - bag in box Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink at front cook line. Employee cleaned Corrected On-Site

Basic - Drain cover(s) missing. - in bar area - in soda rack room