NAMBA RAMEN & SUSHI

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel used touching leafy greens. Operator moved greens for proper storage. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over cooked vegetables in drawers on cook line, also raw beef over herbs in reach in cooler next to dish area. Operator moved for proper storage.. Repeat 9/15/2022. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 no HAACP plan for sous vide cook chill conducted on site. Provided operator with contact info to obtain approved HAACP.

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. Observed no written plan for clean up vomit or diarrhea. Provided operator with written plan. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink with bowl and shrimp tails/peel in it, also observed spatula being dampened in hand wash sink in sushi area.

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. Observed no proof of employee reporting agreement. Provided operator with employee agreement.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in reach in cooler with drinks not labeled or segregated from other food and drinks.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of containers in dish wash area.

Basic - Silverware/utensils stored upright with the food-contact surface up. Observed forks and spoons stored food contact surface up. Operator cleaned and inverted for storage. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed one 5 pound can Hoisin sauce dented on the seams.

Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at entrance to kitchen. Operator provided soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed plastic container with no handle used to dispense sugar. Operator removed container. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting of pans above triple sink. Operator moved for correct drying. Corrective Action Taken

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. Observed chlorine chemical sanitizer at 0ppm in dishmachine. Operator using three compartment for sanitation until dishwasher is repaired. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris grease under fryer area and floor in walkin freezer.

Basic - Standing water in bottom of reach-in-cooler in kitchen prep area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.