Kinya Ramen & Mochinut

High Priority - Dented/rusted cans present. See stop sale. 1 dented can of coconut milk **Repeat Violation** **Admin Complaint**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over shredded lettuce in reach in cooler on ramen cook line. Raw shell eggs stored over cooked noodles in reach in cooler drawer under grill on ramen cook line. Raw liquid eggs stored over cream cheese in standing reach in cooler behind main cook line in kitchen. Manager rearranged all items during inspection. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (74F - Cold Holding) sitting out by grill on ramen cook line, per manager butter has been there less then 1 hour, per manager they will place butter on time control. sliced chicken (47F - Cold Holding) in overfilled containers in top section of flip top reach in cooler on ramen cook line, per manager chicken was placed in cooler less then 1 hour ago. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Both sanitation bucket at ramen cook line reading 200ppm, buckets remade to 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash station on ramen cook line used to stored chopsticks and steel scrub pad. Hand wash station at server station used to dump ice in. Hand wash station at mochi nut counter used to rinse out dishes.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Establishment is sous vide chicken and removing them from the package after less than 24 hours, but does not have any time or date markings on chicken in walk in cooler.

Basic - Food stored on floor. Buckets of soy sauce in kitchen around main cook line. Boxes of food in walk in freezer.

Basic - Wood food-contact surface not properly sealed. Shaved down wood chopstick used to stir noddles in cooking unit on ramen cook line shows signs of warping and water absorption.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bag of unwashed red onions and green onions stored over cut onions and butter in walk in cooler, manager rearranged all items. **Corrected On-Site**

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple food products throughout kitchens with paper towels used as liners in direct contact with the paper towel. Employees began to remove all paper towels. **Corrective Action Taken**

High Priority - Container of medicine improperly stored. Container of medicine stored on top shelf of expo table. Operator moved medicine to appropriate location. **Corrected On-Site**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution in second kitchen tested at 200+ppm chlorine. Employee remade solution to 100ppm chlorine. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wings held at room temperature on kitchen counter at 74F. Per employee, wings prepared 2.25 hours prior. Operator decided to hold chicken wings on time controls. DBPR Form HR 5022-090 provided to operator for completion. Operator added time control to wings during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 11 packages of completely thawed and sealed tuna in walk in cooler. **Repeat Violation** **Admin Complaint**

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR HR Form 5030-104 to person in charge.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel towels in ladies restroom.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid on bottom shelf at expo area. Operator identified as window cleaner and labeled. **Corrected On-Site** **Repeat Violation**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 11 packages of completely thawed and sealed raw tuna in walk in cooler. **Repeat Violation**

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in multiple sauces and meats throughout kitchen. Operator removed bowls. **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor by rice cooker. Operator moved solution to shelf. **Corrected On-Site**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in hibachi kitchen tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below flat grill has grease and debris.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by flat grill in standing water at 116F. Operator removed the water. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (64F, 74F - Cold Holding) sushi rice on main cook line in kitchen and rice at end of ramen cook line, per manager all rice was made and left out 3 hours prior and rice is usually gone in less then 4 hours, manager placed rice on time control. mochinut batter (86F - Cold Holding) in dispenser machine by donut fryer on cook line, per manager batter is usually made then discard after a couple of hours, batter placed on time control. dumplings (53F - Cold Holding); chicken (53F - Cold Holding) sitting on top of other containers in top section of reach in coolers in kitchen, per manager all items have been there less then a couple of hours, all items moved to bottom of cooler. sour cream and milk mix (51F - Cold Holding) in standing reach in cooler near main cook line, per manager container has been consistently taken in and out for several hours. **Corrective Action Taken** **Warning**

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of fully thawed out raw tuna in walk in cooler.

High Priority - Toxic substance/chemical improperly stored. Spray bottle of window cleaner stored with to go containers on bottom shelf on table in ramen cook line, bottle moved.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For the raw salmon used in poke bowls. **Warning**

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. pork ramen broth (54F - Cooling after 6 hours) in large covered thick metal pot in walk in cooler per manager broth was made the night before and placed in walk in cooler without any additional preparation.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork ramen broth (54F - Cooling after 6 hours) in large covered thick metal pot in walk in cooler per manager broth was made the night before and placed in walk in cooler without any additional preparation.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with blue and yellow liquid in dish area.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork ramen broth (54F - Cooling after 6 hours) in large covered thick metal pot in walk in cooler per manager broth was made the night before and placed in walk in cooler without any additional preparation. katzu (109F, 86F - Cooling, after 1 hour 135F) in reach in cooler at ramen cook line, employee keeps taking katzu in and out of cooler or leaving sitting on top section of reach in cooler over other pans.

Intermediate - Handwash sink not accessible for employee use at all times. Strainer in hand wash sink at drink station in dining area, strainer removed. **Corrected On-Site**

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of fully thawed out raw tuna in walk in cooler.

Basic - Food stored on floor. Cases of water in back storage area. Buckets of soy sauce by walk in cooler. Employee corrected during inspection. **Corrected On-Site**

Basic - Water leaking from pipe and/or faucet/handle. From pipe under hand wash station in dish area next to large ice machine, manager corrected during inspection. **Corrected On-Site**

Basic - Outer openings not protected with self-closing doors. Side door at ramen dining room.