- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food stored in a location that is exposed to splash/dust. Flour, panko, at cook line stored under/next to hand towel dispenser and hand wash sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. At cook line
- Basic - Paper towel used as liner for food container.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth sanitizing solution stored on the floor. At cook line
- Basic - Wood food-contact surface not properly sealed. At cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 50f to 54f advised to keep in pan in reach in not laying on top of other pans
- High Priority - Potentially hazardous (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. Sushi rice
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw shrimp over plantains
- High Priority - Raw animal food/fish stored over ready-to-eat food. Reach in cooler. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Boiler,
- Intermediate - Handwash sink not accessible for employee use at all times. Block by cart and trash can.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu marked items that are cooked.
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07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Top of reach in coolers **Corrected On-Site** **Warning**
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3/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in a prohibited area. Cooked rice held for hot holding in outside shed. Rice brought inside. **Corrected On-Site** **Warning**
- Basic - Ice buildup in reach-in freezer. **Warning**
- Basic - Leaking pipe at plumbing fixture. At handsink on cookline **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp,egg,sprouts 46f to 52f advised not to have pans sitting on top of other pans in reach in cooler **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 84f advised to use time as a public health control **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Top of reach in coolers **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Reach in cooler **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Rinse glove hand in 3 compartment sink **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsed towel in sink **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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12/30/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tsc soup 47f placed in freezer. Half and half 45 advised.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged.
- Intermediate - Interior of reach-in cooler soiled with accumulation of water.
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10/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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