Jinya Ramen Bar

In-use utensils: properly stored — Inspector Note: Observed utensils for the rice stored in water at 78 degrees F. COS- utensils were removed. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed plastic food contianers staked wet and not allowed to air dry. COS- dishes were unstacked to allow air drying. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed dishes stored in the hand sink in the front kitchen and observed a pitcher stored in the hand sink in the main kitchen. COS- items were removed from the hand sinks. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no soap at the hand sink in the main kitchen at the time of the insepction. COS-soap was added to the dispenser. 511-6-1.07(3)(a) - Handwashing Cleanser, Availability (Pf) (3) Numbers and Capacities. (a) Handwashing Cleanser, Availability. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf

Toxic substances properly identified, stored, used — Inspector Note: Observed two chemical bottles not labeled with the common name. COS- bottles were labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed cut cabbage being held in an improper ice bath that was inadequate to keep it at 41 and below. COS- cabbage was completely surrounded by ice. 511-6-1.05(3)(a) - Cooling, Heating, and Holding Capacities (Pf) (3) Numbers and Capacities. (a) Cooling, Heating, and Holding Capacities. Equipment for cooling and heating food, and holding cold and hot food, shall be sufficient in number and capacity to provide food temperatures as specified under DPH Rule 511-6-1-.04. Pf

Nonfood-contact surfaces clean — Inspector Note: Observed sticker residue left on the outside of multiple containers that were stored as clean. CA- dishes shall be cleaned to sight and touch. 511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the outdoor garbage area unclean and trash on the floor at the time of the inspection. CA- Garbage area is shared among the facilities in this plaza but the area must remain clean. 511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee phone on top of a container of seasoning at the time of the inspection. COS- employee phone was removed. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.