NAKAMA ANIME CAFE

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Open raw chicken stored over open raw shrimp in stand up reach-in cooler. Open raw chicken stored over green onions in small reach-in cooler.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap in men's restroom.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles with pink liquid at back exit door. Employee identified contents as degreaser.

Basic - Floor soiled/has accumulation of debris. Floor under fryers is soiled.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle. Employee moved tongs to proper storage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in standing water at 70F. Employee removed the water. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Salads and brownies for customer self-service by front counter are missing the date product was packaged.

Intermediate - No soap provided at handwash sink. No soap at kitchen handwash sink. Operator replenished soap. Corrected On-Site Repeat Violation

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Unable to dispense paper towels at kitchen handwash sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in bulk rice. Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle missing at handwash sink at three compartment sink. Also, no drain cover under three compartment sink.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment between wok station and fryers are soiled. Gaskets on flip top reach in cooler in kitchen are soiled. Gasket on noodle reach in freezer is soiled. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple pans of food lined and covered with non-food grade paper towels.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked breaded shrimp in flip top reach in cooler. Person in charge rearranged products to proper storage. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer at 83F. Person in charge found warmer was unplugged but unaware when became unplugged.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. See stop sale. Rice in warmer at 83F. Person in charge found warmer was unplugged but unaware when became unplugged. Repeat Violation Admin Complaint

Intermediate - No soap provided at handwash sink. No soap at handwash sink at steam table area.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled squirt bottle with blue liquid at triple sink. Person in charge identified contents as soap and labeled the bottle. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in rice bin, soy sauce and sauces in reach in cooler. Person in charge removed all bowls. Corrected On-Site Repeat Violation

Basic - Faucet/handle missing at plumbing fixture. Handwash sink by triple sink missing cold water valve. Repeat Violation

Basic - Floor soiled/has accumulation of debris. Floor under triple sink and along wall behind kitchen equipment is soiled. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Multiple pairs of tongs on oven door handle. Person in charge removed all tongs. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler doors and on small reach in freezer by rice bin are soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Old labels still on two containers stacked with clean pans on storage shelf at triple sink.

Basic - Open dumpster lid. Both dumpster lids are open. Person in charge closed lids. Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket, not hung to dry. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice in container on counter at 85F. Employee states rice made at 11:00. Temperature taken at 4:32. Employee moved rice to reach in cooler. Corrective Action Taken

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Cutting board at flip top reach in cooler and prep table and cutting board not sanitized after cleaning. Employee states kitchen opened at 12:00. Employee stated only wipes surfaces with soap and water. Inspector inquired at 4:51.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach in refrigerator across from triple sink; Raw chicken stored over raw shrimp. Raw pork stored over cooked rice. Raw shrimp stored over cooked chicken. Raw chicken stored over raw beef and carrots.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One broken shell egg in pan in flip top reach in cooler. Employee removed broken egg. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. Observed beef at 45F and pork at 46F in flip top reach in cooler. Employee states both meats cut yesterday and have been in the cooler.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in warmer at 112F. Employee states prepared approximately 2 hours prior. Employee put rice on stove and heated to 168F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink in kitchen. Operator replenished towels. Corrected On-Site

Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No food employee reporting agreement for Abigail K, hired over one month ago. Employee signed form during inspection. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Training certificate for Maria E is a photocopy.

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in squash in flip top reach in cooler.

Basic - Dead roaches on premises. Two dead roaches in far left corner of restroom hallway. Operator removed and discarded both dead roaches. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Plate of half-eaten food and open cup employee beverage on reach in freezer next to prep table. Open employee beverage on cutting board of flip top reach in cooler. Employee moved all to proper storage. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor under grill, fryer and stove has grease/debris build up. Repeat Violation

Basic - Food stored on floor. Case of oil and container of soy sauce on floor in front of prep table. Case of bottled water on the floor in storage room.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Self-service pre-packaged items at front counter missing labeling information. Operator states ran out of labels and has already ordered more. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top reach in cooler are soiled. Left side of fryer has grease build up. Repeat Violation

Basic - Open dumpster lid. Right dumpster lid is open. Operator closed lid. Corrected On-Site

Basic - Plumbing system in disrepair. Cold water valve on handwash sink by triple sink does not work.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in dirty water in mop bucket by back exit.

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at prep table has deep groove/cut marks.

Basic - Floor soiled/has accumulation of debris. Flooring under and around the fryers is soiled.

Basic - Garbage enclosure area in disrepair. Garbage enclosure made of wood fencing material has sections of wood falling down, enclosure in disrepair.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Reach in cooler across from the grill has soiled gaskets.

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. No written plan available. Provided and discussed DBPR HR 5030-104 with operator. 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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.

Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles with clear liquid on rack by three compartment sink. Operator labeled both. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop in panko breading. Operator removed bowl. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Cook using bandanna as hair restraint. Operator supplied hat to cook. Corrected On-Site

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Prepared on site cold holding customer self-service food products in reach in cooler by front counter has no labeling. 61C-4.010(1)(c) FAC: Public food service establishments which prepare and package food products for sale within the establishment must ensure that packaged food products are properly labeled. A label is not required on food products placed in a wrapper, carry-out box, or other nondurable container for the purpose of protecting the food during service to and receipt by the customer. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink by prep table and by three compartment sink. Operator hung signs during inspection. Corrected On-Site

Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher at back exit in red zone, showing needs recharged.