JINYA RAMEN BAR

Inspection item: Inspection item 4-1A

Code .04(4)(n)1

Observed employee use single use gloves to place raw chicken in the fryer, then use the same gloves to touch a fryer basket handle, the outside of the chicken container, and the prep cooler door handle.// If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves and washed hands. Surfaces of items that were touched with contaminated gloves were sanitized.//

Inspection item: Inspection item 6-1A

Code .04(6)(f)

Observed several time/temperature control for safety foods cold holding above 41F in prep cooler (see temperature log). ***THIRD CONSECUTIVE VIOLATION***.. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

Inspection item: Inspection item 8-2B

Code .07(6)(b)

Observed two unlabeled spray bottles containing chemicals.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf)

Inspection item: Inspection item 9-2

Code .04(6)(k)

Observed 3 containers of pork soup and 3 containers of chicken soup that were packaged in reduced oxygen packaging on site marked with a preparation date of 10/30/26 at 11:35pm (more than 48 hours ago).// Except for a food service establishment that obtains a variance as specified under (6)(j) of this Rule, 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.//

Inspection item: Inspection item 12C

Code .04(4)(m)

Observed wet wiping cloths stored between uses in a solution with no detectable sanitizer.// 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. A chlorine sanitizer solution at 50-100ppm was manually prepared in all buckets.//

Inspection item: Inspection item 14B

Code .05(10)(e)

1,2,4Observed several round metal containers stored as clean and stacked wet.// Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C)

Inspection item: Inspection item 15A

Code .05(6)(a)

Observed prep cooler unable to maintain proper cold holding temperatures (minimum ambient temperature was 50.2F) and ice accumulation inside of the cooler. Observed ice accumulation coming from grate on ceiling of walk-in freezer. ***SECOND CONSECUTIVE VIOLATION// Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

Inspection item: Inspection item 15B

Code .05(6)(d),(e)

Observed bar warewashing machine dispensing 0ppm chlorine sanitizer per manufacturer's instructions. Chlorine sanitizer supply appeared to be empty.// A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions; and its conveyor speed or automatic cycle times shall be maintained accurately and timed in accordance with the manufacturer's specifications. (C)

Inspection item: Inspection item 15B

Code .05(6)(d),(e)

Observed accumulation of debris on interior surfaces of warewashing machine.// A warewashing machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths; and drainboards or other equipment used to substitute for drainboards shall be cleaned before use; throughout the day at a frequency necessary to prevent recontamination of equipment and utensils and to ensure that the equipment performs its intended function; and if used, at least every 24 hours. (C)

Inspection item: Inspection item 15C

Code .05(7)(a)2,3

Observed sticker residue present on nearly all plastic containers and several metal containers that were stored as clean.// Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C)

Inspection item: Inspection item 17D

Code .07(5)(j)

Observed several personal employee items (cell phones, bag, wireless speaker, plastic water bottle, personal food containers) stored on food prep tables, on top of food containers, in contact with clean containers, and above food served to customers throughout kitchen.// Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: Personal items were moved to an approved designated area.//