RAMEN 369

Violations (6)

• 09-01-4CriticalCorrected on site

  Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting scallion for garnish with bare hands . Employee stated he washed hands before cutting scallion. Discussion with employee . Employee washed hands , putting gloves on hands

  High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure...employee cutting scallion for garnish with bare hands . Employee stated he washed hands before cutting scallion. Discussion with employee . Employee washed hands , putting gloves on hands **Corrected On-Site**

  High Priority

• 10-07-4

  In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons stored at 76F water at kitchen. Operator removed food.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit...spoons stored at 76F water at kitchen. Operator removed food. **Corrective Action Taken**

  Basic

• 22-02-4

  Food-contact surface soiled with food debris, mold-like substance or slime...food containers I flip top reach in cooler .

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime...food containers I flip top reach in cooler .

  Intermediate

• 05-06-4

  Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit...no number showed

  Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit...no number showed

  Intermediate

• 53B-13-5

  Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 02C-02-5Corrected on site

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soy paste sauce was made 6 days ago in reach in cooler . Operator date marked

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...soy paste sauce was made 6 days ago in reach in cooler . Operator date marked **Corrected On-Site**

  Intermediate