Jinya Ramen Noodle Bar

Inspector's notes

Observed a large, covered plastic container of cooling soft boiled eggs in water measuring between 46-48*F. The PIC stated the eggs were cooked yesterday and cooled in an ice water bath. No cooling temperatures had been recorded. Observed condensation on the underside of the lid. Observed all other TCS foods in the cooler measuring 41*F or below. Observed 10+" of cooling eggs and water. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Reviewed ice bath cooling methods with PIC. Discussed that cold water from the tap may be warmer than other seasons causing the ice used as a coolant to melt rapidly before fully cooling to 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ROP bag and chill for ramen broth occurring onsite. Observed ramen bases in ROP packaging extending beyond 48 hours including from 7/12 and 7/13. A variance/HACCP must be obtained prior to conducting any specialized processes. Variance/HACCP applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home. Additional resources can be found at https://www.maricopa.gov/3978/Food-Variances. A re-inspection will take place on 7/23/2026 to ensure all ROP foods are in compliance with the 48 hour exemption or that ROP bag and chill has been discontinued. Advised PIC to discontinue holding foods beyond 48 hours in ROP packaging unless a variance is approved. PIC removed all foods held beyond 48 hours from ROP packaging. Provided ROP with 48 hour exemption guidance document to PIC. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed TCS foods held in double and triple stacked pans in the prep cooler with internal temperatures ranging from 44-62*F including raw spicy tuna mix, raw shrimp, tacoyaki, and brussels sprouts. Observed all other foods held below the fill line of the prep coolers holding at 41*F or below. Advised PIC to hold TCS foods fully under the indicated fill line to ensure proper cold holding temperatures are maintained. Advised PIC to adjust cooler temperatures if the double panning is used to prevent freezing. Also observed TCS foods including tofu, cooked corn, and chasu pork holding in a metal container above ice. Advised PIC on proper ice bath setup to ensure proper cold holding. Advised PIC the ice and water levels needs to reach the same height or higher on the outside of the pan held within the ice bath. Advised PIC to use deeper pans to ensure adequate contact with the ice bath. Per PIC, all foods had been in the cooler less than 2 hours. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the bar, observed a drink dumped into the handwash sink. Person in charge will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pork oil with internal temperature of 115 degrees. Oil was removed from refrigeration about 2 hours prior. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. All TCS foods improperly hot held were reheated to 165°F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

At the cooks line, observed cooked chicken, cooked pork, and cooked corn being held using time as a control with no discard time notated. Items were removed from refrigeration about 2 hours prior. All TCS foods being held under time as a control were properly time stamped at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No hand drying provision available at handwash sink next to dish machine. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 2nd

Inspector's notes

In the reach in under the cold table next to rice maker, observed small plastic container of sliced cherry tomatoes with internal probed temperature of 46-47 degrees F, a medium metal container of cooked pork with internal probed temperature of 46-49 degrees F, two small plastic containers of poke with internal probed temperature of 46-48 degrees F, and one small plastic container of poke mix with internal probed temperature of 46-48 degrees F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Person in charge (PIC) stated items were placed in cooler at opening at 11AM. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Corrective Action: Corrected at time of inspection. Repeat violation: 3rd

Inspector's notes

Hand sink at the server's station did not have a hand drying provision at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the cold table to the right of the hot holding, observed small metal container of sliced tomatoes with a temperature range of 47-48 degrees F. Employee stated tomatoes had been in cold table from the day prior.

Inspector's notes

In the reach in under the cold table to the right of the hot holding, observed one medium container of chicken salad with a discard date of 03/18. In the reach in under the cold table to the left of the hot holding, observed two small containers of spinach with a discard date of 03/18. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed diced tomatoes sitting on top of prep table at 70*F-72*F to be used in avocado mix. Per Person-in-charge (PIC), tomatoes had been sitting on counter for longer than 4 hours. Diced tomatoes were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control, all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice scooper on top of rice cooker with rice debris present. Informed person-in-charge (PIC) that in-use utensils coming in contact with TCS foods must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food and top of container. Corrective Action: Correct prior to next routine inspection.

PIC stated that dogs are allowed on the patio. No dogs were observed at time of inspection. Establishment does not have an approved Dog Friendly Patio permit with department. Dog Friendly Patio applications are available through the customer portal "Permit Center" at https://maricopacountyaz-energovweb.tylerhost.net/apps/selfservice#/home.

Inspector's notes

Per Person in Charge (PIC), no vomit and diarrhea clean up kit or written vomit and diarrhea clean-up procedures were present in the establishment. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Corrected at time of inspection. Procedure for vomiting/diarrheal events were provided to the PIC. Discussed with PIC the importance of having specific procedures and supplies to clean up a vomit/diarrheal incident.

Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Operator has a written policy on time control for public health and was verified, however, policy was observed not being followed during this inspection visit. The marinated egg (126 degree F and tempura mixture probed at 78 degree F at cookline) and tempura mixture were found not having the time log on items to indicate when the products had been entered into the dangerous zone of temperature. Per PiC, both items were from walk in cooler and transferred to the line at opening time. Please keep time on items and follow the policy as stated. Marinated eggs was allowed to reheat before time is logged. Tempura mixture labeled at 11am by person in charge and shall be discarded by 3pm today. Correct By: Corrected At Time Of Inspection

Core-4-602.11 (E), C: Equipment Food-Contact Surfaces and Utensils-Frequency; Non-TCS. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Inside ice machine, the white manifold where ice falls down noted with excessive build up of mildew. Please clean this interior surface of the unit thoroughly. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Internal temperature of the fried chicken wings noted in basket at fryer to be 99 degree F. Please hold all hot TCS items at 135 degree F or higher until sold. Cert Manager discarded the wings at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Internal temperature of Sliced cooked pork roll at 52 degree F. and internal temperature of sliced cooked chicken at 49 degree F. Per staff, Both of these TCS items were placed in ice at 11am (the ice at the bottle of the container was not capable to insulate the product to maintain all parts at 41 degree F.) These items shall be discarded at 3pm by Cert Manager. Correct By: Corrected At Time Of Inspection

Core-3-501.13, C: Thawing Observed ground pork being thawed under running water of 78 degree F. Please allow all TCS food items to thaw in a safe enivronment of 41 degree F or low (walk in cooler is recommended or ice water). Cert Manager transferred ground pork to walk in cooler for continuing thawing process. Correct By: Corrected At Time Of Inspection