JINYA RAMEN BAR

Salmon was measured at 49F in reach down prep cooler. Per PIC items were placed there less than 2 hours prior. [CA] PHFs shall be held at 41°F or below. [SA] Salmon was moved to walk-in cooler.

Raid was stored above janitorial sink. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

1. Employee donned gloves without washing hands first. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required prior to putting on gloves. 2. Second employee touched garbage and face and attempted to go back to food prep. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required between different tasks. [COS] Employee was asked to wash hands before returning to food prep.

Bean sprouts and tofu not labeled with time marking. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Bean sprouts and tofu were time marked by employee.

Reach-in prep cooler was measured at 50F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. [COS] PHF's were moved to walk-in cooler.

Back door to kitchen was propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Walk in fridge still measured at 47F. Per PIC, repair technician and pictures taken 3 hours prior to temperature measurement, ambient temperature of walk in fridge measured 40F. [CA] Maintain PHF at 41F or below. All PHF moved to other refrigeration.

Pork, chicken, cooked bean sprouts and hard boiled eggs on counter measured in temperature danger zone. Per PIC, they are on TPHC. TPHC written procedures were available however, they were not being followed and food was not labeled per the written procedures. Per PIC, the food had been placed out twenty minutes prior to temperature measurement. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] PIC added labels to food items under TPHC per the written procedures.

1. Noodles and tofu measured 57F in under counter reach in. Ambient air measured 56F. Per PIC, they were placed into the unit less than 2 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] Items were moved to a second preparation unit that measured within temperature. 2. MINOR - PHF in the walk in fridge measured in the temperature danger zone. Per PIC, three hours prior to temperature measurement, walk in fridge measured at 40F. Walk in fridge was locked and kept closed for 30 minutes and temperature remained at 48F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] All PHF relocated to other freezers or cold holding units.

Observed a package of frozen chicken thawing on the drainboard of the preparation sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Observed employee on their personal phone while wearing gloves. Employee then placed phone back into pocket and started preparing food without removing gloves and washing hands. [CA] Remove gloves and properly wash hands with soap and water after touching personal items. Employee was directed to remove gloves and wash hands.

1. Observed employee dip equipment into sanitizer and then place out to dry. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 2. Observed sanitized equipment stacked while the interior of the equipment was still wet. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.

Preparation unit ambient air measured 56F. Ambient air of walk in fridge measured 48F. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below. Discontinue using preparation unit and walk in fridge until repaired/replaced.