Kyuramen

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils

Employee beverage stored on prep table, manager discarded Corrected On-Site

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee Jackets stored on shelf with dry storage items , manager moved jackets Corrected On-Site

Basic – Employee with no hair restraint while engaging in food preparation

No hair restraint on employee preparing soup in back kitchen area

Basic – In-use knife/knives stored in cracks between pieces of equipment

Several knives stored between equipment, manager moved knives Corrected On-Site

Basic – Stored food not covered

Soup stored in the walk in cooler uncovered

Basic – Wood food-contact surface not properly sealed

Unsealed wood in Walk in cooler used to hold up shelves

Basic – Working containers of food removed from original container not identified by common name

Unlabeled container with a white powdery substance stored inside, employee labeled Corrected On-Site

High Priority – Nonfood-grade bags used in direct contact with food

Non food grease bag used to store meat

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw pork stored over vegetables in prep cooler, employee properly stored food items Corrected On-Site

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition

Dessert 12 servings 9/9/23

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

ncut lettuce (49F – Cold Holding) stored on counter in prep area on table Repeat Violation Admin Complaint

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. nNo time marking on Noodles in prep area

High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb

Vacuum breaker missing At end of cooking station in front of prep sink

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

Milk opened a few days ago to prepare deserts on 9/17 Repeat Violation

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 provided, emailed manager the vomiting and diarrheal clean up procedures

Intermediate – No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. nNo employee training provided Warning

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

No proof provided, emailed manager a copy Repeat Violation

Intermediate – Spray bottle containing toxic substance not labeled

Unlabeled spray bottle with orange solution, employee labeled Corrected On-Site Repeat Violation