NAGOYA STEAKHOUSE SUSHI FL INC

Intermediate - Handwash sink used for purposes other than handwashing.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small amount of build up in corners of ice chute. Manager had employee clean ice machine during inspection.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Trays of raw shell eggs stored above containers of cooked pasta and broccoli in reach in cooler across from exit door. Employee inverted.

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. Employee time marked sushi rice during inspection. 11AM- 3PM. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled degreaser and sanitizer bottles during inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense flour. Manager removed during inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor at server station. Manager properly stored wiping cloths during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. In cut onions.

Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed debris in ice machine wall and mold-like substance surrounding soda machine nozzles in server station. Employee cleaned site during inspection. Corrected On-Site

Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed lunch menu sushi rolls not labeled as raw. Manager labeled raw sushi items on menu during inspection Corrected On-Site

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed two cutting boards underneath hand soap dispenser at hand wash sink in bar area stored in between faucet and wall. Manager moved cutting boards during inspection. 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 thawed escolar in vacuum sealed bag with label indicating to be removed when thawed in reach-in cooler at cook line. Manager removed escolar from sealed bag during inspection. Corrected On-Site

Basic - Ice bucket/shovel stored not inverted between uses. Observed ice bucket stored not inverted on top of ice machine. Manager stored bucket inverted during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink on left side of cook line used by food employees. Observed employee place signs on sinks. Corrected On-Site

Basic - Open dumpster lid. Observed dumpster with 1 lid missing.

High Priority - Employee washed hands with no soap. Coached employee on proper handwash procedures. Observed employee wash hands with soap. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over vegetables in walk in cooler.

Intermediate - No soap provided at handwash sink on right side of cook line.

Basic - Plumbing system in disrepair. Observed left side handwash sink on cook line not working.

High Priority - Non-food grade paper/paper towel used as liner for food container with cucumbers.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream cheese in reach in cooler exposed to air 9am cold held at 48°F at 11:30am.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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. Observed sushi rice sitting out in room temperature since 10:30am with no time mark. Observed manager place time mark on rice. Corrected On-Site