Nori, 217 E Palmetto Park Rd, Boca Raton, FL 33432, United States
Latest report:
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Closure Date: 11/08/2021
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale
High Priority - Dishmachine chlorine sanitizer not
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale
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. Operator primed the line. 100ppm chlorine **Corrected On-Site**
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. At cookline, cook handles a pan of fried wanton strips with bare hands. Cook washed hands and put on gloves. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler, raw tuna over fresh basil. Tuna moved **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at triple sink next to grease trap 1 live roach at triple sink on dirty dishes cart 1 live roach on wall at cookline hand sink 1 live roach in clean bowl above cookline flip top cooler Approximately 10 live roaches on floor at 2 door reach in freezer in kitchen
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline flip top cooler cracked raw egg then proceeded to plate food without washing hands and changing gloves. Employee washed hands and changed gloves **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cutting board, garlic oil (73°F - Cold Holding). Item placed in refrigeration to chill and cold hold **Corrective Action Taken**
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is greater than 4 hours.See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.
Source: Florida Department of Health
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. At cookline, cook handles a pan of fried wanton strips with bare hands. Cook washed hands and put on gloves. **Corrective Action Taken**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At double door reach in cooler, raw tuna over fresh basil. Tuna moved **Corrected On-Site**
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at triple sink next to grease trap 1 live roach at triple sink on dirty dishes cart 1 live roach on wall at cookline hand sink 1 live roach in clean bowl above cookline flip top cooler Approximately 10 live roaches on floor at 2 door reach in freezer in kitchen
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee at cookline flip top cooler cracked raw egg then proceeded to plate food without washing hands and changing gloves. Employee washed hands and changed gloves **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At reachin cooler, rice (48-51°F - Cooling). Rice prepared yesterday. Item discarded. See Stop Sale
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline flip top cutting board, garlic oil (73°F - Cold Holding). Item placed in refrigeration to chill and cold hold **Corrective Action Taken**
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is greater than 4 hours.See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice at front counter. Rice discarded. See stop sale.
Source: Florida Department of Health
153
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Source: www.fsai.ie
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