Sanji Ramen

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over case of produce on shelf in walk in cooler . Employee properly stored **Corrected On-Site** **Warning**

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. Operator has total of 2 food handler employees hired over 60 days with no proof of training **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. Operator has 2 total employees with no proof of form. Provided form **Corrective Action Taken** **Warning**

Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice build up on floor and on shelves

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored sitting in mop bucket

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator purchases hand full of raw clams in shells from inside market where food court is located with their restaurant and don't have tags. Operator will take picture of tag during purchase or make phot copy of tags to keep on file **Repeat Violation**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink cup on prep table. Employee removed **Corrected On-Site**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator will be serving raw salmon for sushi rolls and have no proof of invoice or parasite destruction. Operator calling supplier to get letter or copy of invoice. Operator provided proof of seafood invoice with freezing parameters **Corrected On-Site**

Basic - Food stored on floor. Case of jug oil stored on floor

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork belly (129F - Hot Holding), stored in pan sitting on top of steam table. Place there 1 hr ago after reheating as per manager. Manager reheating **Corrective Action Taken**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (75F - Cold Holding), stored under prep table on cook line, place there from main walk in cooler approximately 1 hr ago. Manager moved to walk in cooler **Corrective Action Taken**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over cooked chicken dumplings in make table reach in cooler. Moved by manager. **Corrected On-Site**

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chorine to sanitize and as no chlorine test strips. Operator has quat test strips

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator has soap and sanitizer mixture. Operator remade solution **Corrected On-Site**