NAMI JAPANESE RESTAURANT

Basic - - From initial inspection : Basic - Dish shelves with rust that has pitted the surface. Warning - From follow-up inspection 2026-01-27: Observed at callback same Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at sushi counter changed gloves after using cell phone without washing hands first. Reviewed proper procedures and employee washed hands. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, trays of raw beef above case of cabbage. Employee began rearranging for proper separation. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, open carton of raw shell eggs on shelf above container of soaking rice noodles. Employee moved eggs to separate shelf. 2) In back walk in cooler, containers of raw lobster and raw salmon above container of whipped margarine. Manager rearranged for proper separation. Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline fliptop upper unit, tempura shrimp (52F - Cold Holding). Observed plate held above chill line. Per employee not prepared or portioned today and in unit approximately 1.5 hours. Employee moved to walk in cooler to rechill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Colander and scrub pad in kitchen line hand sink. Employee removed both. 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. In walk in freezer, containers of prepared soups not date marked.

Basic - Bowl or other container with no handle used to dispense food. 1) Plastic quart container in bulk rice in storeroom. Manager removed. 2) Wooden bowl in container of cooked rice in walk in cooler. Employee removed bowl. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at sushi station grooved and discolored.

Basic - Food stored on floor. Bags of onions and carrots on floor in walk in cooler.

High Priority - Dented/rusted cans present. See stop sale. One can pineapple juice dented / creased top rim in back dry storage.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, cases of eggs on top shelf above containers of sauces and prepared vegetables. Employee rearranged items to put eggs on bottom shelf. 2) In prep area True reach in cooler, tray of raw shrimp on shelf above tray of raw cut vegetables. Manager inverted for proper separation. Corrected On-Site Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, cases of eggs on top shelf above containers of prepared raw fish for sushi. Employee moved eggs to bottom shelf. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In cookline fliptop upper section, eggs (68F - Cold Holding). Observed eggs overstacked above chill line. Per employee eggs in unit since 11:30am. Overstacked portion removed and moved to lower cooler to rechill. 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. Container of cooked rice for hibachi stations missing time mark. Manager added time stamp 2:00-6:00pm. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep area True glassfront cooler. Manager replaced with new thermometer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sauces inside walk in cooler. Operator moved raw shell eggs to another shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top cooler in cook line ; cooked tempura shrimp (58F - Cold Holding) . Per cook , tempura shrimp pulled from walk in cooler less than 4 hours ago. Observed container of tempura shrimp sitting on top another container inside flip top cooler. Operator moved to reach in cooler to quick chill. Foods not prepared or portioned today Corrective Action Taken

High Priority - Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer solution above 200ppm in cook line. Operator remade to 100ppm chlorine. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sauce in walk in cooler. Operator removed bowl and provided ladle. Corrected On-Site

Basic - Cases Single-service articles ( bowls) improperly stored on floor in dry storage room.

Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce on floor in dry storage room.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, open case of soft shell crab above open case of french fries and boxes of spring rolls. Employee began to rearrange to properly separate. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In prep area glassfront reach in, container raw shell eggs above container of cooked broccoli and tray of raw shrimp above tray of cut onions. Manager rearranged all items for correct separation. 2)/In back cookline fliptop lower cooler, container of raw shrimp above container of imitation crab sticks. Manager rearranged for proper separation. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back fliptop lower cooler, plate with raw beef above container of portioned raw calamari. Manager inverted for proper separation. Corrected On-Site

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. In glassfront reachin cooler in storage area, raw chicken 50F at 3:20pm (prepped cooling 3.75hrs) to 47F - in walk in cooler- at 4:20pm.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Under side of soda dispenser around nozzles has mold like buildup. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Small white cutting board hanging above triple sink has numerous grooves and discoloration. Employee discarded board. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on shelf above fliptop in kitchen. Employee removed. Corrected On-Site

Basic - Food / equipment stored in a location that is exposed to splash/dust. Bar utensils at service area behind sushi bar and ice scoop by ice machine in hallway located next to hand sinks without any barrier to prevent splash. Manager moved all items away from hand sinks. Corrected On-Site

Basic - Food stored on floor. Buckets of soy sauce on floor in kitchen. Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table by washing machine. Manager removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line microwave has food debris buildup. Employee cleaned. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of under counter sushi cooler has food debris buildup.

High Priority - Toxic substance/chemical improperly stored. Handyman tools, nails and wires, stored above the Ice cream cooler, operator removed and stored properly Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Poster emailed and explained

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sushi bar, toaster build up of food debris

Intermediate - Handwash sink used for purposes other than handwashing. Cook line hws used as a dump sink, metallic drainer, sponge and food debris, Employee removed all items 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. True- RIC- container of cooked noodles, container of cooked broccoli. Per manager Food made yesterday morning, employee dated Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. To go containers, no inverted - rear kitchen area, employee inverted Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on dry goods storage shelf, Employee removed Corrected On-Site

Basic - Food stored on floor. Bar area, ginger containers, -Dry storage area, several containers of food Employee begins to move containers to shelves . Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two Ice cream scoops on standing water, Employee removed to be clean and sanitized Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles and exterior doors, True- RIC, rear kitchen

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of employee water, inside WIF- employee removed

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. True- glass cooler, rear kitchen

Basic - Screen in door torn/in poor repair - observed p,attic curtains on beach entrance door, advised operator to install scrim door protector

Basic - Working containers of food removed from original container not identified by common name. Bottle of oil, water, vinegar and wine on prep table rear kitchen, employee labeled Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored over raw shrimp in glass door cooler in prep area. Shrimp moved to highest shelf by manager. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked noodles in walk in cooler cooling while covered. Cover removed by manager. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed small soup cup used to scoop white rice in prep kitchen. Cup replaced with proper scoop. Corrected On-Site Repeat Violation

Basic - Food stored on floor. Observed three large containers of soy sauce on floor in kitchen. Moved into empty buckets by manager. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping cloths on prep table in kitchen. Moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi Bar Sanitizer Bucket (Chlorine 0ppm), remade 100ppm Chlorine Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen. Moved under empty bucket by manager. Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed insect repellant on shelf in server area. Spray moved to secure location. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over RTE vegetables in flip top cooler on cook line. Beef moved to second lowest shelf in lower part of cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (54°F - Cold Holding) at 2:15PM, since 1:30PM, retest: 43°F at 2:35PM. Beef was stored above storage line in flip top cooler. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris. Hibachi grill disposal chute soiled.

Basic - Bowl or other container with no handle used to dispense food. Observed plastic soup container used to scoop brown rice in walk in cooler by cook line. Bowl removed by employee. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly tape over soda machine in server area. Removed by manager. Corrected On-Site

Basic - Food stored on floor. 1. Observed five large bags of carrots and onions stored on floor in walk in cooler. Moved to low shelf by employees. 2. Observed three five gallon buckets of soy sauce stored on floor in kitchen. Corrective Action Taken