Origami Korean & Japanese Restaurant

Basic – Cardboard used to line food-contact shelves. On shelves of walk in cooler Warning

Basic – Cloth used as a food-contact surface. Wiping cloth used to line sheet tray storing raw fish. Warning

High Priority – Dented/rusted cans present. See stop sale. In dry storage area a Number 10 can of Marinara and a Number 10 can of sliced pickled beets with rusted rims Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator proper glove change and hand washing. Corrective Action Taken Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In center reach in cooler on cooks line: scallops (50 F – Cold Holding); calamari (48 F – Cold Holding); eggs (ambient) (48 F – Cold Holding) per operator food had been in refrigerator over night. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In center reach in cooler on cooks line: scallops (50 F – Cold Holding); calamari (48 F – Cold Holding); eggs (ambient) (48 F – Cold Holding) per operator food had been in refrigerator over night. Warning

Intermediate – Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager on duty Justin not certified. Warning

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with build up of food debris. Warning

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. Provided operator with Employee Health Reporting Agreement and they were filled out during inspection. Corrected On-Site Warning

Intermediate – No soap provided at handwash sink. No soap at front hand sink of sushi bar. Operator provided soap Corrected On-Site Warning

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken prepared more than 24 hours prior not date marked. Operator placed date mark on food. Corrected On-Site Warning

Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by mop sink on cooks line. Warning