Z Ramen

High Priority - Container of medicine improperly stored. Allergy medicine stored on shelf above fliptop cooler Operator removed medicine **Corrected On-Site**

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered building from back door in kitchen then touched rice container; no handwash Employee washed hands **Corrected On-Site**

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched their ear then grabbed bowls of ramen; no handwash Operator had employee wash hands and change bowls **Corrected On-Site**

High Priority - Nonfood-grade bags used in direct contact with food. Reach in cooler: cilantro in direct contact with thank you to go bag Operator removed product from bag **Corrected On-Site**

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer: raw steak stored over cooked fish - not all products commercially packaged. Operator stored properly **Corrected On-Site**

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler: raw shell eggs stored over ready to eat meatballs and chicken Operator stored properly **Corrected On-Site**

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On small shelf in front of cook line: raw shell eggs (73F - Cold Holding) as per operator stored since 30minutes ago Operator moved into reach in cooler to quick chill **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On small shelf in front cook line: cooked chicken (109F - Hot Holding) as per operator stored since 30 minutes ago Operator moved product to wok to reheat to 170F **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster to operator

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. Emailed poster to operator

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On prep counter: cooked pork (109F at 2:30pm / 99F at 3:05- Cooling) as per operator since 30 minutes ago ; cooked chicken (110F at 2:30pm / 94F at 3:05 pm - Cooling) as per operator since 30 minutes ago At the current rate of cooling, the product will not cool down to 70F within a total of 2 hours Advised operator to move into freezer to quick chill

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator and advised operator to fill out form for cooked Tapioca pearls at front counter held at 4 hours**Repeat Violation** **Repeat Violation** **Admin Complaint**

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. Advised operator to train employee hired more than 60 days