NAMBO KITCHEN

High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3- 1/2 pound Cha Lua Pork Roll (cooked pork) 2- 1/2 pound Cha Lua Pork Roll (Cooked pork and cooked mushrooms) 3-1 pound Cha Lua Pork Roll (Cooked pork only) - From follow-up inspection 2025-03-31: During inspection observed 3 -1/2 pond cook pork pink color 3 -1/2 pond cooked pork and mushrooms Admin Complaint

Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observe reduce oxygen package food items labeled as Cha Lua Pork Roll (cooked pork), Cha Lua Pork Roll (Cooked pork and cooked mushrooms) and Cha Lua Pork Roll (Cooked pork only) being sold to the public in double door display cooler in dining room area. Observed item lacking a date. Operator stated item is cooked, cooled and packaged. At the end of the day the item is stored in stand alone freezer. The next business day the item is then removed from the oxygen packaging to be re-steamed. Item is steamed, cooled and repackaged to be place in display cooler to be sold. Operator stated items are only seasonal for New Year's, sold from January 6th to Jan 29, 2025. Warning - From follow-up inspection 2025-03-31: Admin Complaint

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit observed. - From follow-up inspection 2025-03-31: No chlorine test kit observed. Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduce oxygen packages labeled as Nem Bo (Raw Ground Beef) and Nem Chua (Raw Ground Pork) lacking date in display cooler in dinning room area deign sold to the public. Provided/emailed operator DBPR Special Process Guidance form. Inspector discussed reduce oxygen packaging processes. Warning - From follow-up inspection 2025-03-31: Admin Complaint

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Utensils in standing 85 F standing water. Employee washed and replenished untenable without water. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -Hose bib at mop sink outside in back of establishment missing vacuum breaker on splitter.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment -Provided print copy of vomiting or diarrheal event form. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -No quaternary or chlorine test kit provided at the time of inspection.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -For two employees hired within the last 30 days engaging in food preparation during the time of inspection. Emailed operator Food Employee Reporting Agreement. Corrective Action Taken

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. -Thawing frozen food prepared onsite not properly date marked inside stand alone cooler across from three compartment sink.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Employee phone and keys stored on container storing food on dry storage rack in kitchen area. Operator moved items to designated area. Corrected On-Site

Basic - Food stored on floor. -Oil stored on floor in dry storage shed outside in back of establishment. Operator moved oil off the floor. Corrected On-Site

Basic - Ice scoop handle in contact with ice. -Employee moved scoop handle off ice inside Ice machine. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. -Provided establishment a printed copy of Heimlich maneuver/choking sign. Corrective Action Taken

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -Employee drink stored inside reach in deli cooler in kitchen area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Operator set up quaternary sanitizer bucket and wet wiping cloths were stored in bucket. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to store and purchased chlorine sanitizer for food contact surface. Corrected On-Site

Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.