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Licensee
Name: JAPANGO DELRAY License Number: SEA6020895
Rank: Seating License Expiration Date: 12/01/2018
Primary Status: Current Secondary Status: Active
Location Address: 14811 LYONS RD ST# 106
DELRAY BEACH, FL 33446

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 07/27/2018 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
6 3 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
23-06-4    Basic - Build-up of food debris, dust or dirt on nonfood-contact surface....shelvings , underneath shelvings throughout establishment. **Warning**
08B-38-4    Basic - Food stored on floor..... sauce stored in floor at dry storage area. **Warning**
21-06-4    Basic - Paper towel used as liner for food container....tuna, cut cucumber, cut mango wrapped with towel paper. **Warning**
06-05-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water....shrimp in three compartment sink at sushi station. Employee moved shrimp to reach in cooler at time of inspection. **Corrected On-Site** **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets, around inside door. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses....several wet towel stored on the prep counter at sushi station. Employee properly stored it at time of inspection. **Corrected On-Site** **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name....several sauce squeezed bottles at sushi station. Discussed with PIC. **Warning**
09-01-4    High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.... employee making sushi with bare hands. Discussed with employee., he discarded sushi at time of inspection. **Corrected On-Site** **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....curry sauce 47°, shrimp 46° in bottom shelf in reach in cooler at kitchen. PIC stated door being open all day that's made temperature high . PIC properly closed door at time of inspection. **Corrective Action Taken** **Warning**
03F-02-4    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 and the time removed from temperature control cannot be determined. See stop sale issue . Sushi rice . Employee discussed rice at time of inspection. **Corrective Action Taken** **Warning**
08A-02-5    High Priority - Raw animal food stored over or with ready-to-eat food in walk-in freezer - not all products commercially packaged...raw chicken with dumplings, with raw beef, raw pork . Discussed with PIC. **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food....raw sea food above ready to eat beets, Krab, kale in sushi reach in cooler . ....raw shrimp, raw scallops above curry sauce , cut vegetables in reach in cooler at kitchen. Employee properly stored food at time of food. **Corrected On-Site** **Warning**
01B-13-4    High Priority - Stop Sale issued due to food not being in a wholesome, sound condition....sushi rice at room temperature being held more than four hours. **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink....stored a container in handwashing sink at sushi station. Employee moved container at time of inspection. **Corrected On-Site** **Warning**
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink...all handwashing sink included rest rooms. **Warning**
53A-05-6    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/... certified food manager came in at time of inspection. **Corrective Action Taken** **Warning**
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