NIPPONTHAI RESTAURANT

High Priority - 4 Live, small flying insects found by cardboard with cabbage.

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid in zep spray bottle, server labeled bottle. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator replaced dish machine, dish machine not sanitizing, using 3 compartment sink until operator learns new machine.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with blue liquid not labeled. Employee labeled Corrected On-Site

High Priority - Pesticide-emitting strip present in food prep area. Next to dishwasher, clean dishes

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Could not find time plan, provided time plan and filled out with operator. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked duck thawing at room temperature Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer in bottle not labeled. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Throughout front counter area.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next dishwasher blocked with dishes. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser in employee bathroom unable to dispense paper towel

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and squid thawing at room temperature. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Employee used Handwash sink to rinse tongs off. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice bin has some mold like substance build up by ice chute.

Basic - Covered waste receptacle not provided in women's bathroom. In employee bathroom for all employees.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. glass noodles (63F - Cold Holding) found on counter operator prepped today placed in cooler to chill. raw tuna (46F - Cold Holding); cream cheese (47F - Cold Holding) found at sushi bar, operator states had sushi cooler open making order, suggested rapid chilled on ice with ice. Retemped cream cheese at 43F Corrective Action Taken Corrective Action Taken

High Priority - 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. See stop sale. Sushi rice out of at 1130 no time mark operator added time stamp

Intermediate - Handwash sink used for purposes other than handwashing. Evidence of dumping in hand sinks by cookline and dishmachine

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Undated cooked chicken in reach in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in soy sauce Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in Water temped at 95F Whisk in Water temped at 74F Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters accumulated grease

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In front of triple sink Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager had to run out will be back.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Clean utensils (spatulas and ladles) not presented handle up

Basic - Equipment in poor repair. Torn gasket on cookline unit

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sweet and sour sauce Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soup ladle in standing water temped at 89f Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. By ice machine out back Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In dish pit area exposed concrete

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested sanitizer at sushi bar, read 00ppm. Added bleach and retested at 50ppm Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Unlabeled seasoning and spices on shelves next too cookline

High Priority - Nonfood-grade bags used in direct contact with food. Using Publix bag to hold avocados and other veggies Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat sauce and tofu Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained on cookline

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. Jakub will check employee training next unannounced inspection. All other employees had training cards

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and noodles undated in reach in cooler Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop sauce Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Food stored on floor. Rice sticks on ground Corrected On-Site Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. 2 Hood filter panels missing

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 72°f whisk inside operator discarded

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cookline Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water in cooler with food for customers Corrected On-Site Repeat Violation

Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. Wet cloth on cookline operator set up sanitizer bucket and placed rag in it Corrected On-Site

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. Air in line Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cook filled bowl with water. Educated

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Educated operator have to date repackaged frozen foods

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer Advisory on to go menus. They have stamp just didn't stamp menus Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop soy sauce Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water Corrected On-Site

Basic - Food stored on floor. Case of coconut milk

Basic - In-use tongs stored on equipment door handle between uses. Cart handle

Basic - No handwashing sign provided at a hand sink used by food employees. At sink by ice machine. Inspector provided one Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets sandwich cooler Gaskets 2 door upright cooler Bottom of reach in cooler 2 door food debris Gaskets white reach in freezer and top outside Gaskets sushi freezer

Basic - Working containers of food removed from original container not identified by common name. Jasmine rice on lid product was soy sauce Corrected On-Site Repeat Violation