JAPAN INN II

Violations (15)

• 03A-02-5CriticalRepeat

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station cooked shrimp (47F - Cold Holding); cooked eel (47F - Cold Holding) per operator removed from walk-in cooler and placed in unit approximately 1.5 hours not portion or prepared today. Operator placed in reach in freezer to chill quickly. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-12-4CriticalRepeat

  Employee switched from working with raw food to ready-to-eat food without washing hands.

  High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw chicken,shrimp,steak, change gloves then handled single serve container of rice without washing hands. **Repeat Violation** **Admin Complaint**

  High Priority

• 12A-29-4Critical

  Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

  High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee bring dirty bowl to dishwasher and then remove gloves placed new pair on then engaged in food preparation without washing hands.

  High Priority

• 08A-05-6CriticalRepeatCorrected on site

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler raw tenderloin store over a container dim sum sauce. Operator stored correctly **Corrected On-Site** **Repeat Violation** **Admin Complaint**

  High Priority

• 10-01-5Corrected on site

  In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

  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 in rice container the scoop handle in contact with the rice. Employee removed. **Corrected On-Site**

  Basic

• 22-08-4

  Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has accumulation of food debris.

  Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line has accumulation of food debris.

  Basic

• 38-07-4

  Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen

  Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back kitchen

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage container stored in reach in freezer.

  Basic

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing. Spray bottle stored in hand washing sink by exit door

  Intermediate - Handwash sink used for purposes other than handwashing. Spray bottle stored in hand washing sink by exit door **Repeat Violation**

  Intermediate

• 53B-14-5

  Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

  Intermediate

• 10-07-4Repeat

  In-use utensil stored in standing water less than 135 degrees Fahrenheit.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to sushi rice a container of In-use utensil stored in standing water 70F **Repeat Violation**

  Basic

• 41-17-4

  Spray bottle containing toxic glass cleaner substance not labeled.

  Intermediate - Spray bottle containing toxic glass cleaner substance not labeled.

  Intermediate

• 14-09-4

  Cutting board has cut marks and is no longer cleanable. One green cutting board

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

  Basic

• 13-04-4

  Employee with no beard guard/restraint while engaging in food preparation. Sushi station

  Basic - Employee with no beard guard/restraint while engaging in food preparation. Sushi station

  Basic

• 08B-38-4Corrected on site

  Food stored on floor. Bag of onions stored on storage room floor Employee elevated

  Basic - Food stored on floor. Bag of onions stored on storage room floor Employee elevated **Corrected On-Site**

  Basic