Nami Japanese Rest Improves its Sanitary Rating

Basic - - From inspection on 2016-04-19: Basic - Build-up of grease on nonfood-contact surface. Wall and rusty shelf behind oil hose. - From follow-up inspection on 2016-04-25: Still greasy. **Time Extended**

Basic - - From inspection on 2016-04-19: Basic - Grease accumulated on kitchen floor and/or under cooking equipment under oil hose. **Repeat Violation** - From follow-up inspection on 2016-04-25: Still greasy **Time Extended**

Basic - - From inspection on 2016-04-19: Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection on 2016-04-25: Not done yet. **Time Extended**

Basic - Build-up of grease on nonfood-contact surface. Wall and rusty shelf behind oil hose.

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.

Basic - Clean pots and pans not stored inverted or in a protected manner. Under slicer. Plates, bowls on kitchen rack not inverted.

Basic - Clean utensils stored between equipment and wall, knives, removed, **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment under oil hose. **Repeat Violation**

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Wet mop not stored in a manner to allow the mop to dry, overnight.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Glass door meat cooler, chicken 47°, stop sale. **Corrective Action Taken**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Glass door meat cooler, chicken 47°, stop sale.

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Gave application. Filled out **Corrective Action Taken**

Intermediate - Soil residue in food storage containers. Salt, potato starch,

No Violations Were Observed

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wood shelves.

Basic - Build-up of soil/debris on the floor under shelving. Sushi area and kitchen by ice machine and back door.

Basic - Cutting board has cut marks and is no longer cleanable. Fish cutting board, discarded, **Corrected On-Site** **Repeat Violation**

Basic - Employee personal items stored in or above a food preparation area. After bottle inside ice cream freezer, removed, **Corrected On-Site**

Basic - Grease accumulated on kitchen floor and/or under cooking equipment behind oil container, flour and nect to ice machine by back door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline, removed, **Corrected On-Site** **Repeat Violation**

Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.

Basic - Wood food-contact surface not properly sealed. Dry storage with seasonings. 2)Observed wet pitcher on wood shelves in prep area, **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 3 coolers in kitchen. 49° lettuce cooler, vegetable cooler 47°, dumpling 47° moved foods to Walkin cooler, 42°. Corrective action taken. **Repeat Violation**

High Priority - Rodent activity present as evidenced by rodent droppings found. 4 dried under handsink at sushi counter. 25 dried under hibachi.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine at wait station, **Repeat Violation**

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. Ling, waitress.

Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. 3 coolers in kitchen, 46-49°.

Basic - Cutting board has cut marks and is no longer cleanable. Observed on food prep sink.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed on cookline, operator removed. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Observed at 89°f. Operator removed as a

Basic - Wood food-contact surface not properly sealed. Observed on dish storage shelves.

High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed at 200 ppm, operator diluted to 50 ppm. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed Flip top across from wok station raw scrambled eggs 50°f, dough 45°, due to Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Observed Flip top across from wok station raw scrambled eggs 50°f, dough 45°, 6 hrs plus due to Reach-in each-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.

Intermediate - Accumulation of black debris in the interior of the ice machine. Observed on stainless steel interior flap ice machine wait station, and also observed at ice machine at near rear exit door. **Repeat Violation**

Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Observed Flip top across from wok station raw scrambled eggs 50°f, dough 45°.

No Violations Were Observed

Basic - Gaskets/seals on holding unit in poor repair. Glass doors in laundry room.

Basic - Grease accumulated under cooking equipment. Storage room where oil hose is located.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 47-51° salad 2 door cooler. Placed lettuce in walkin, corrective action taken 43°.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm, chlorine, do not use until repaired. Setup 3 compartment sink.

High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Using rice from yesterday left on counter, 3 pounds, sushi counter.

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice at 100° from yesterday, stop sale.

Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By back door and wait station.

Intermediate - Accumulation of food debris/grease on food-contact surface. Slicer on table in kitchen.

Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Salad cooler 47-51°.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Ripped/worn tin foil used as food-contact shelf cover, kitchen bottom shelf.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200 ppm, 100 ppm, **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef over seafood in glass cooler in prep room,combed seafood over beef, **Corrected On-Site** **Repeat Violation**

Intermediate - Soil residue in food storage containers, dry storage.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner, pots.

Basic - Exterior door has a gap at the threshold that opens to the outside, back door.

Basic - Grease accumulated on kitchen floor, under shelving next to water heater. **Repeat Violation**

Basic - Nonfood-contact equipment not designed and constructed in a durable manner, rusty shelf next to 3 compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses, sushi counter. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. All buckets 200 ppm chlorine, 100 ppm. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Rice. Just opened at 12 noon. **Corrected On-Site** **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food. Walkin beef over butter. **Repeat Violation**

High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Butter on rolling tray.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, butter **Corrected On-Site**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, beef over seafood, vegetables **Corrected On-Site** **Repeat Violation**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface, vegetable walkin. **Repeat Violation**

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength, 200 ppm100 ppm. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**

Basic - Soiled reach-in cooler gaskets, ice cream cooler **Repeat Violation**

Basic - Grease Build-up of soil/debris on the floor under shelving, in dry storage.

Basic - No copy of latest inspection report available.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--brown rice-veg walkin.Repeat Violation.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-raw meat over seafood. Corrected On Site.-reachin-prep area.

Critical - Observed uncovered food in holding untill needed at stations. Corrected On Site.

Equipment or utensils not designed or constructed in a durable manner--rusty walkin shelves and veg walkin.

Observed cutting board grooved/pitted and no longer cleanable-kitchen

Critical - Observed soil buildup inside ice bin.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue--beverage cooler gaskets--wait station and ice cream cooler.

Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door

Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only in employee only room-propane and preasure cleaner Corrected On Site.

No Violations Were Observed

Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion provided for the mackerel served raw at the sushi bar.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in the walk in cooler. Corrected On Site. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimps on top of the cookline fliptop reach in cooler. Corrected On Site. moved inside the unit.

Critical - Observed food stored on floor. onions, oranges in the produce walk in cooler. Corrected On Site. Repeat Violation.

Critical - Observed food stored on floor. seafood, walk in freezer. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline. Corrected On Site.

Observed employee with no hair restraint. Corrected On Site.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitation (3 compartment sink) required until dishwashing machine could sanitize properly.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.

Critical - Observed encrusted, soiled material on slicer.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of dishwashing machine.

Critical - Vacuum breaker mising at hose bibb. warewashing area.

Critical - Observed handwash sink used for purposes other than handwashing. cookline, soiled equipment inside the hand sink. Corrected On Site. Repeat Violation.

Critical - Observed dead roaches on premises. 6 dead roaches in warewashing area.

Critical - Observed roach activity as evidenced by live roaches found. five live roaches in a non working ice machine next to warewashing area. Pest control was conducted on 03/14/12.

Observed food debris accumulated on kitchen floor. drystorage area. Corrected On Site.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice on the walk in cooler.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. surimi, spinachs in a cookline fliptop reach in cooler. moved to another unit. Repeat Violation.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. top of the cookline fliptop reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.

Critical - Observed food stored on floor. carrots, walk in cooler. Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline. Corrected On Site. gloves

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site. Repeat Violation.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi bar. Corrected On Site.

Critical - Observed employee improperly washing hands. "washing" hands in a bucket at the cookline.

Critical - Observed handwash sink used for purposes other than handwashing. cup inside cofffe station hand sink. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink, wiping cloths. Corrected On Site. Repeat Violation.

Critical - Working containers of food removed from original container not identified by common name. spices, squeeze bottles. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. krab meat, bean sprouts on the cookline fliptop reach in cooler. Corrected On Site. moved inside the cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter at the cookline, moved inside a cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu on the fliptop salads reach-in cooler. Corrected On Site. moved to another unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper lever of the cookline fliptop reach in cooler. all potentiallly hazardous food was moved indide the unit.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. salads reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. drystorage.

Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cooker. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. sushi bar.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.

Critical - Observed unlabeled spray bottle. Corrected On Site.

No Violations Were Observed

Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site. voluntarily discarded.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. parasite destruction records (invoices) for 90 days not provided.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, surimi in cookline reach in cooler. Corrected On Site. moved to another unit.

Critical - Observed food being cooled by nonapproved method. deep closed container. Corrected On Site.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. potentiallly hazardous food must not be held in this unit until proper temperature can be maintained.

Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. unwashed vegetables over washed vegetables in walk in cooler. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw meat, seafood over sauces in a reach in cooler. Corrected On Site.

Critical - Observed raw animal food stored over cooked food. raw meat over cooked rice in the walk in cooler. Corrected On Site.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ice scoop. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher. Corrected On Site.

Observed nonfood-grade containers used for food storage. shopping bags with meat in the walk in freezer.

Critical - Vacuum breaker mising at hose bibb. backflow preventer needed, warewashing area. Repeat Violation.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts on the fliptop RIC. Corrected On Site. moved inside the cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic sauce. Corrected On Site. moved to the WIC.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop salad RIC. PHF must not be held in tjis unit until proper temperature can be maintained.

Critical - Observed food stored on floor. WIF.

Critical - Raw animal food not properly separated from ready-to-eat food. cut lemons and raw shell eggs on the same container. Corrected On Site. lemons were discarded.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. salt. Corrected On Site.

Observed employee with no beard guard/restraint.

Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. waitress station shelves

Critical - Vacuum breaker mising at hose bibb. warewashing area.

Violation: 37-12-1Ceiling not smooth and easily cleanable. prep areas.

Critical - Violation: 52-01-1Identity of food or food product misrepresented. Publiciting in the menu CRABMEAT SPINACH SOUP, CRABMEAT AND SHRIMP SALAD when using imitation crabmeat . During the inspection conducted on 05/04/09 was observed that the wording "imitation crabmeat" was added in all the menus.

Ceiling not smooth and easily cleanable. prep areas.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 05/04/09.

Critical - Hand wash sink lacking proper hand drying provisions. next to ice machine. Corrected On Site.

Critical - Handwashing cleanser lacking at handwashing lavatory. next to icemachine .

Critical - Handwashing cleanser lacking at handwashing lavatory. service bar.

Critical - Hot water not provided/shut off at employee hand wash sink. women's restroom .

Critical - Identity of food or food product misrepresented. Publiciting in the menu CRABMEAT SPINACH SOUP, CRABMEAT AND SHRIMP SALAD when using imitation crabmeat .

Critical - No handwashing sign provided at a handsink used by food employees. service bar.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. shelves in 3C sink area.

Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. shelves in dry storeroom.

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed employee eating in a food preparation or other restricted area.

Observed employee with no hair restraint.

Observed food debris accumulated on kitchen floor. drystorage area.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in rice container.

Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice in WIC. Corrected On Site.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi bar.

Critical - Observed raw animal food stored over cooked food. raw beef over cooked rice. Corrected On Site.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi, sauces in WIC.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed ceiling in disrepair.

Observed cutting board grooved/pitted and no longer cleanable.

Observed dusty ceiling tiles and/or air conditioning vent covers.

Observed wall in disrepair.

Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.