JAPAN INN

Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen. Manager covered during inspection. Corrected On-Site

Basic - Shelf with rust that has pitted the surface. Bottom shelf of prep table across from ice machine.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 0 ppm.. Remade to 100 ppm. 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. Dish machine chlorine rat 25 ppm. Advised operator to correct to 50 ppm. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink near front display case used to store sanitizer bucket. Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored next to plates for customers. Repeat Violation Admin Complaint

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags stored next to or above single service items near cook line. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored over unwashed potatoes in walk-in cooler. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in low boy cooler across from cook line wings (45F - Cold Holding). Operator voluntarily discarded. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed raw shell at sushi bar fried shrimp tempura (99F - Hot Holding). Per operator item has been out of temperature for approximately 30mins. Chef advises to hold shrimp o 4 hour time hold. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed an accumulation of old food debris between creases of habachi. Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil stored in standing water at 68F. PIC informed of proper storage temperature. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed across from cook line. PIC removed and stored appropriately. Corrected On-Site Warning

High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken (154F - Cooking). Employee placed chicken back on grill. Second temperature 185F. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna thawed in reduced oxygen packaging in low boy cooler next to rice cooker.

Basic - Floor area(s) covered with standing water. Observed standing water under prep sink in kitchen.

Basic - Soiled dry wiping cloth in use. Observed soiled dry wiping cloth in use at prep table across from cook line.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw eggs stored over unwashed parsley. PIC removed and stored appropriately. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container stored on take out prep table in kitchen. PIC removed and stored appropriately. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not stored above rice in kitchen. PIC removed. Corrected On-Site

Basic - Stored food not covered. Observed dumplings and wings stored uncovered in low boy cooler across from cook line. PIC covered. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi bar. PIC place wiping cloth in sanitizing solution. Corrected On-Site

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed in reduced oxygen packaging, stored in low boy cooler at sushi bar. Operator cut open packaging during inspection. Corrected On-Site

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Observed fly strip hanging over flip top cooler at cook line. Operator removed. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety sushi rice, garlic butter, and raw meat. Emailed operator TPHC form which she printed, filled out, and hung up on wall in kitchen at time of inspection. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some employees training certification expired on 03/21/2022

Basic - Cove molding at floor/wall juncture broken/missing. -Observed cover molding missing on wall parallel to walk in freezer.

Basic - Stored food not covered. -Observed containers with cut onions one mushrooms stored in walk-in cooler. Operator covered. Corrected On-Site

Basic - 1) In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in container of dried rice with handle in product. Operator removed and stored scoop with handle above product. 2) In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed whisk stored in ice water at 38°F between uses. Operator had employee remove and stored in dry container. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with accumulation of dust particles.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo clam shell styrofoam boxes in wait station not inverted. Operator inverted at time of inspection. Corrected On-Site