Jinya Ramen Bar

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed ROP packaging being done via VacMaster on items such as pork soup & chicken soup (made with bones, fat from each respective animal). Person in charge (PIC) stated they hold the ROP bags for 7 days. Informed PIC that any TCS foods packaged in-house in an ROP bag and held over 48 hours will required a variance approval from the County. PIC stated understanding and voluntarily discarded all ROP items exceeding 48 hours. PIC stated the establishment will abide by the 48 hour rule moving forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from ceiling in the kitchen next to the ice machine. Informed person in charge (PIC) that physical facility has to be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site during the inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed all tables in the establishment serving hot sauce and seasoning sauce via containers that have spoons. Informed person in charge (PIC) that setups like this one increase the chance of contamination. Food that is unused or returned by one consumer may not be offered or re-served as food for another customer. Reserving of food is only allowed when food is dispersed in such as way that contamination is prevented. Advised alternative solutions, such as narrow neck bottles or single service containers. Corrective Action: Correct prior to re-inspection (08/17/26).

Inspector's notes

Observed ROP packaging being done via VacMaster on items such as pork soup & chicken soup (made with bones, fat from each respective animal). Person in charge (PIC) stated they hold the ROP bags for 7 days. Informed PIC that any TCS foods packaged in-house in an ROP bag and held over 48 hours will required a variance approval from the County. PIC stated understanding and voluntarily discarded all ROP items exceeding 48 hours. PIC stated the establishment will abide by the 48 hour rule moving forward. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak from ceiling in the kitchen next to the ice machine. Informed person in charge (PIC) that physical facility has to be maintained in good repair. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Mechanical warewashing machine in back area measure 0 ppm available chlorine while in use and after multiple cycles during inspection. It was determined that the sanitizer and detergent buckets had been swapped, chemicals were switched after clearing lines, lines were primed again and concentration was restored. Please ensure chlorine sanitizer is maintained between 50-100 ppm for effective sanitizing of wares. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked pork, cooked chicken, cooked eggs, corn, tofu, raw salmon, raw tuna, and cut tomatoes in both prep top coolers near the middle of the line measured 59-71 degrees F. Ambient temperature of units measured 65-70 degrees F with min/max thermometer. Most time/temperature controlled for safety (TCS) food items had been stocked the night before and were discarded at time. A few items had been retrieved from walk-in cooler recently and were moved back to a working cooler. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Corrective Action: Corrected at time of inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Repeat Violation 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... Cooked chicken, cooked pork, raw salmon, raw tuna, cut tomatoes, and boiled eggs in prep top cooler near the steamer cabinet measured 47-54 degrees F internally. Ambient temperature of the unit measured 47-48 degrees F. Some items had been stocked within the last 2 hours and were moved to a working cooler at time, other time/temperature controlled for safety (TCS) food items were discarded at time. Please ensure all TCS food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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... Deep fried rice balls being stored at ambient temperature measured 80 degrees F, employee said they had been prepared nearly an hour prior. Additionally, 2 large pots of soup broth were being stored on shelf above cooktop, items measured 49-55 degrees F internally. Employee said these had been out for over an hour. All items were returned to walk-in cooler at time. Please ensure food items are maintained at 41 degrees F or below when cold holding. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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... Mechanical warewashing machine behind bar measured 0 ppm available chlorine while in use during inspection. Machine was running continuous cycles without stopping and was failing to fill when necessary, service call was placed at time and all bar glass will be sent to kitchen to be washed. Please ensure chlorine sanitizers are maintained between 50-100 ppm for effective sanitizing of wares. Correct By: Corrected At Time Of Inspection