Jinya Ramen Bar

1. Wet and dirty washcloths were stored on food prep tables in the kitchen. , - Make sure to store washcloths in sanitizer solution at all times., , 2. No surface sanitizer solution was initially prepared for use in the kitchen and the bar area. Operator filled sanitizer buckets with 200 ppm quat sanitizer during inspection. , - As discussed, ensure that sanitizer solution is available for use at all times for each food handling area.

1. Pork chashu and seasoned eggs stored in the hot‑holding unit were measured at 46.7°C and 49°C respectively (discarded)., - Ensure high risk foods are maintained at proper temperatures of 60C or above for hot holding at all times., , 2. Pork chashu cooked in a small oven was observed stored at 37.4°C (discarded)., - Operator instructed to avoid holding cooked foods at room or warm temperatures and to keep foods either hot (≥60 °C) or properly cooled before further processing.

1. A mop bucket was observed stored directly beside bulk food containers in the back area. , - Store mop buckets and all sanitation equipment in a designated janitorial area, separate from food storage areas., , 2. A blue plastic strainer was observed stored inside the basin of the mop sink at the time of inspection. , - Store strainers and other utensils in clean, designated storage areas only.

There was accumulation of food debris underneath the cookline in the kitchen. , - Please clean underneath the cookline and hard-to-reach areas of the kitchen.

Bags containing recyclable bottles were stored besides the dishwashing sinks., - Operator was advised to ensure regular and timely disposal of recycling items.