- Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup with no handle used to scoop precooked rice.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Intermediate - Employee used handwash sink in kitchen as a dump sink.
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10/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop cooked rice.
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- 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.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Container of medicine improperly stored. Observed mouthwash stored on shelving next bottles of liquor in beverage/wait station.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used to store soiled dishes.
- Intermediate - No soap provided at handwash sink. Sushi bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Precooked foods.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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5/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to scoop rice.
- Basic - Clean knives/utensils stored in crevices between equipment. Cookline.
- 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. Sushi bar. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Bottle of Aleve stored on top of sushi bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 70°F. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Handwash sink in dishwash area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink at cookline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink in dishwash area.
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1/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in not cooked rice container.
- Basic - Food stored on floor. Observed open soy sprouts container stored stored on floor of walk in cooler.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. Observed wiping cloth solution with chlorine concentration greater than 200 ppm. New solution 55ppm. Corrected On Site.
- Observed employee (cook) with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor (four sauce containers). Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing: hand wash sink in sushi bar used to store kitchen utensil and to store a frozen fish. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container (sugar container) or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil (rice scoop) stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature: raw fish and raw chicken. Corrected On Site.
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8/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED BOWL USED AS SCOOP IN RICE CONTAINER IN WALK-IN COOLER - COS
- OBSERVED ICE SCOOP WITH HANDLE IN CONTACT WITH ICE. - COS
- Critical - OBSERVED NO EMPLOYEE TRAINING VERIFICATION. ESTABLISHMENT HAS 60 DAYS FROM DAY OF HIRING TO PROVIDE EMPLOYEE TRAINING
- Critical - OBSERVED NO FOOD MANAGER CERTIFICATION. ESTABLISHMENT HAS 30 DAYS FROM DAY OF OPENING TO PROVIDE FOOD CERTIFIED MANAGER LICENSE
- Critical - OBSERVED RAW SHELL EGGS STORED OVER LETTUCE IN WALK-IN COOLER - COS
- Critical - OBSERVED WASH HANDS SINKS WITHOUT SOAP, PAPER TOWELS OR EMPLOYEES SIGN. SINK IN THE KITCHEN NEAR WALK-IN COLLER AND NEAR COOK LINE. COS
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4/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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