JAPAN INN DORAL

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside, put gloves without previously washing hands.

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 and the time removed from temperature control cannot be determined. See stop sale. According to the chef the rice was cooked less than 2 hours ago. Chef place time mark on pot. Corrected On-Site

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.

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

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking and eating in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones.

Basic - Floors not constructed to be easily cleanable. Floor at walk in cooler broken and soiled.

Basic - Food stored on floor. Observed at walk in cooler upstairs several boxes with food on floor. Shelves have been removed. According to the Supervisor, new shelves have been ordered.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned on the dipper well.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for walk in cooler soiled.

Basic - Plumbing system in disrepair. Observed at front bar, house broken.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line, salad unit.

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 Dishwasher Bar (Chlorine 0ppm). Instructed staff to use main dishwasher while this one is fix.

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 and the time removed from temperature control cannot be determined. See stop sale Observed cooked Rice (as per manager on 4hr time). (95F) not time mark, as per kitchen staff for less than two hours, staff labeled with time. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning sponge stored inside handwashing sink from counter area.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink kitchen area, staff replaced with new roll. 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. Observed rice use for fried rice and rice for sushi on 4hr time and not written procedures on hand.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at east over 3 compartment sink/Dishwasher area.

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 tuna saku block and salmon thawing in ROP bag label indicating that it is to remain frozen until time of use,product still semi frozen, requested staff to remove product from bags. Corrective Action Taken

Basic - Cutting board has cut marks and is no longer cleanable. Observed some auxiliary cutting boards with marks not longer cleanable.

Basic - Improper storage of maintenance equipment that interferes with cleaning. Observed the use of mop sink blocked by cleaning items.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at cookline.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several cooling unit gaskets soiled.

Basic - Single-service articles improperly stored. Observed boxes of single service items stored on the floor of an unused walk-in cooler.

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 sanitizer machine at bar area at 0ppm. Manager change chlorine retested at 50ppm. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed a few AC vents soiled/dusted at second floor preparation area and at kitchen area. Repeat Violation

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 tuna saku still frozen thawing in ROP SEALED packaging, staff was instructed to remove product from ROP and coached in proper thawing process for ROP Fish products . Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout at several working preparation tables. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation

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

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 sanitizer dishwasher machine at bar area 0ppm. Staff provided new chlorine refill, retested at 50ppm. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.Observed a broken egg shell at reach in cooler at cook line . Staff discarded the broken egg.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed at kitchen line area. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed all throughout kitchen counter preparation tables.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap at rear exit door.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled oven interior by sushi rice station.

Basic - Missing drain plug at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled read in cooler gasket at sushi bar area.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serving fork presented not handle first at counter by sushi bar.

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

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at kitchen line. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed a bowl of raw salmon covered with non food grade paper towel. Employee removed paper towel. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed in reach in cooler at cook line, raw chicken and raw shrimp stored over bean sprouts. Employee rearranged drawers to proper storage order during inspection. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes at dish washing area then proceed to plate soups for guest service in clean plates.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler below griddle, raw beef (56F - Cold Holding); raw chicken (46F - Cold Holding). As per chef for less than 2 hours. Chef moved items to another cooler to rapid cool item. Corrected On-Site

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 and the time removed from temperature control cannot be determined. Observed containers of pooled eggs, garlic butter, sushi rice and lettuce with no time mark. As per chef was for less than 2 hours. Employeee began placing labels onto items during inspection. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed at bar area sink, containers and cleaning supplies stored in sink. Employee removed items from sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Observed at bar area.

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line area.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dusty ceiling vents throughout kitchen and dishwashing area as well as bar area. Repeat Violation

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 packages of salmon and tuna still sealed in vacuum packaging while thawing. Employee began to cut open packages during inspection. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone stored at prep table while preparing food. Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees with no hair restraints. Chef provided restraints during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stored wet plastic containers at second floor drying racks.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at bottom of exit door on second floor.

Basic - Food stored on floor. Observed 2 containers of cooking oil stored on floor next to cook top.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at prep table across from grill. Chef removed and stored properly. Corrected On-Site

Basic - Missing drain plug at dumpster. Observed at dumpster.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exteriors of reach in coolers soiled with food buildup. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed a container traveled limes but container contained garlic butter. Employee removed old label. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored in mop bucket at first floor mop sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen area.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 6 cracked eggs stored in reach in cooler by prep area.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked tempura shrimp (84F - Hot Holding) holding at room temperature at sushi station. As per operator less than two hours.

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 vomit and diarrhea hand out to operator. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Cloth used as a food-contact surface. Observed paper towel used to line cooked shrimp.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Observed flour food container soiled with accumulated debris. Observed hand sink in kitchen entrance soiled. Observed walk in cooler fan cover soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. At the time of the inspection observed shrimp thawing in standing water. Chef turned on cold running water. Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at front counter preparation area.

High Priority - Dented/rusted cans present. See stop sale. Observed tomato paste dented can stored on fry storage shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw pork above juices In the walk in cooler. Chef inverted them. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter blend at 56 F and spicy mayo at 49 F ( as per employee for less than 4 hrs ). Employee moved the butter to the reach in freezer and the mayo under ice bath to lower the temperature fasterCorrective Action Taken Corrective Action Taken

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 butter blend at 49 F without time marking , but as per employee, the butter blend was there for about 1/2 hrs while he was cooking. Butter blend was marked immediately. Corrected On-Site

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Information was provided. Corrective Action Taken

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit set up inside the office.

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.

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.

Basic - Clean utensils stored between equipment and wall. Observed knives in between reach in cooler and the wall . Chef moved and sent them to Diswashing area. Corrective Action Taken

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 commercially packaged tuna already inside sealed vacuum package. Employee opened the sealed vacuum package. Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Observed green cutting board with excessive marks.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage container above food prep table. Chef discarded it. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed water residue inside ready to use clean containers stored on shelving .

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching the flour. Chef corrected it. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food residue on walk in cooler shelving

Basic - Stored food not covered. Observed uncovered ice cream inside reach in freezer.

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

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs on prep line stored in ambient temperature. Manager had employee place in cooler Corrected On-Site

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

Basic - Equipment in poor repair. Observed reach in cooler across meat cooler door handle in disrepair

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer with ice buildup next to sushi station Repeat Violation

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

Basic - Wet mop not stored in a manner to allow the mop to dry. Manager had employee hang mop Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzles at bar. Manager had bartender clean nozzles Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents soiled in kitchen area

Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler gaskets soiled. Manager had employee clean. Corrected On-Site