NAHA SUSHI

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items (jackets and bags) stored on dry storage shelf in rear of kitchen. Operator removed. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting on stacked cups in wait station area. Operator corrected. Corrected On-Site

Basic - Accumulation of black mold-like substance in the interior of the ice bin.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -Sanitizer Bucket (Chlorine 0ppm), operator remade solution Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dish machine area blocked with cart. Operator removed. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cooks line prep table. 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 food. Rice not properly listed on TPHC paperwork, operator added to paper work. Rice was time marked prior to inspection. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. In sauce in walk in cooler and rice on cooks line plastic pint container used as scoop. Operator removed. Corrected On-Site Repeat Violation

Basic - Ceiling tile shows damage. Above dish machine two ceiling tiles bowed.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on shelf at end of cooks line.

Basic - Food stored on floor. Buckets of soy sauce in prep area. Operator removed from floor. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan guards -walk in cooler shelves soiled

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator moved to sanitizer. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm reading in sanitizer bucket, operator stirred/mixed bucket, 100ppm reading. Corrected On-Site Repeat Violation

Basic - Wiping cloth sanitizing solution stored on the floor. Operator removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp over ready to eat washed vegetables.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 69F on cooks line, operator moved to reach in freezer to rapidly cool down. Corrective Action Taken

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. Issued to operator Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At room temperature, operator soaks noodles then leaves them at room temperature instead of cooling them, operator can add them to TIme as a public health control, or ambient cool them and cold hold them at 41F operator moved them to the walk in cooler to cool down.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by back door, operator replaced. Corrected On-Site

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. Issued to operator Corrected On-Site

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

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. 2 employees have the training one through safe staff and the other through chez Pierre.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.by sushi station operator turned back on. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Scoops without handles in rice containers.

Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage shed 2 tanks not secured.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on dry storage rack, operator moved it. Corrected On-Site Repeat Violation

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Operator discarded them. Corrected On-Site

Basic - Floor soiled/has accumulation of debris.floors under equipment soiled in kitchen areas

Basic - Food not stored at least 6 inches off of the floor. Oil on floor next to fryer.

Basic - Garbage on the ground and/or pad around dumpster. Repeat Violation

Basic - No copy of latest inspection report available.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler unwashed root vegetables sweet potatoes over cut washed cabbage.

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

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 25 ppm, Operator replaced

Basic - - From initial inspection : Basic - Grease receptacle and dumpster not on proper pad/nonabsorbent surface. Warning - From follow-up inspection 2022-10-12: Time Extended