- No Violations Were Observed
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed reach in cooler at sushi bar (right side) with ambient temperature of 47 degrees F. This violation must be corrected by : 08/17/2012.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed bowl used as scoop in dry rice container. Corrected On Site.
- Observed employees putting salad on single plate with no hair restraint.
- Critical - Observed food stored on floor in walk in cooler (raw fish). Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar, raw smoked salmon at 46 degrees F and raw fresh salmon at 47 degrees F. Corrective action taken taken; ice added above foods. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses but stored on cutting board. Corrected On Site.
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8/16/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Observed bowl used as scoop in sugar container, and scoop with handle in contact with salt in salt container, dry storage. Corrected On Site.
- Critical - Observed buildup of slime easily removed with alcohol swab in the interior of ice machine - near walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing: sanitizer bucket stored in handwash sink at sushi bar. Corrected On Site.
- Critical - Observed interior of microwave soiled - near cookline and walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi raw fish at 45 degrees F at sushi bar. Corrective action taken, temperature of the reach in cooler decreased.
- Wet wiping cloth not stored in sanitizing solution between uses at sushi bar. Corrected On Site.
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6/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - 0ppm - should be between 50-100ppm in 3 comp. sink at bar and at dishmachine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cutting board on cookline. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product - observed employee dispense raw seafood onto pan then utilize same tongs.
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10/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation - 3 cooks, 2 servers, 2 sushi chefs. Corrected On Site.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification - Ichimura Atsunori expid on 6/22/06.
- Critical - Violation: 53B-08-1 Observed expired SafeStaff certificates as proof of employee training.
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7/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - sani bucket at servers station found at 0ppm should be between 50-100ppm.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - dishmachine. - chlorine should be between 50-100ppm.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine - chlorine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation - 3 cooks, 2 servers, 2 sushi chefs. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded - Fresh Japanese Hirame from TrueWorlds foods has a '#' next to it indicating a warning that states 'May contain parasites, please cook or properly freeze at -4 degF or below for 7 days before consumption.'
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - next to slicer on prep. counter, next to clean cups on servers station.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed sushi bar employees handling ready to eat vegetables with bare hands, observed kitchen chef garnishing plates with ready to eat vegetables with bare hands. Corrected On Site.
- Critical - Observed employee improperly washing hands - in soiled water for tempura wisk after handling raw seafood. Corrected On Site.
- Critical - Observed employee improperly washing hands - no soap no hot water.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands - observed employee cutting raw beef then go onto wash cooked edame without washing hands. Corrected On Site.
- Critical - Observed expired Food Manager Certification - Ichimura Atsunori expid on 6/22/06.
- Critical - Observed expired SafeStaff certificates as proof of employee training.
- Critical - Observed food stored on floor - container of raw chicken thawing at room temp. on kitchen floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit - Ice cream scoop and tempura wisk on cookline. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature - raw poultry in kitchen. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation - raw poultry stored behind pork in reach-in cooler on cookline. Corrected On Site.
- Critical - Observed screen in door not able to close due to hose keeping it open during operation.
- Critical - Observed toxic item stored in food preparation area - medicine bottle on cookline. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses - on cutting boards on cookline.
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7/7/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner - thank you bags utilized to store frozen beef in walk-in freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - above cookline seasoning crash station.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed employee handle phone with gloves on then continue on food prep. without changing gloves and washing hands.
- Critical - Observed food stored in ice used for drinks - coke bottles.
- Critical - Observed food stored on floor - food containers of raw food stored in walk-in cooler floor.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food - scooping ice with strainer with no handle.
- Critical - Observed raw animal food stored over cooked food - raw seafood stored above cooked chicken in walk-in cooler.
- Critical - Observed screen in door torn/in poor repair - back door in kitchen.
- Observed soda gun holster with accumulated slime/debris - at bar.
- Wet wiping cloth not stored in sanitizing solution between uses - cookline.
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4/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed at room temperature - raw chicken and crabs located above washing machine. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food - raw whole shell eggs stored above cooked chicken in reach-in cooler across from woks.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - bare hand contact with ady to eat fish at sushi bar. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink - in 3 comp sink next to dishmachine.
- Critical. Observed employee improperly washing hands - with gloves on, cook and sushi chef. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times - blocked by glass racks. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions and soap. by dishmachine.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cremebrulee in reach-in cooler at bar made friday.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hot water not provided/shut off at employee hand wash sink - by cookline.
- Critical. Observed handwash sink used for purposes other than handwashing - washing bucket and wisk. Corrected On Site.
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5/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - observed employee touching sushi rolls with bare hands, place cut oranges on to-go containers, handle vegetables to transport them to wok. Corrected On Site.
- Observed ice scoop with handle in contact with ice - at beverage station.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - before putting on gloves. Corrected On Site.
- Critical. Observed employee improperly washing hands - with gloves on. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination - unwrapped straws at bar at consumers reach.
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2/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper horizontal separation of raw animal foods, observed raw beef stored over raw sea food in walk-in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw seafood over cut lettuce in reach in cooler next to tall reach in cooler. Observed raw shrimp over Ready to eat - potentially hazardous sprouts in walk-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. observed ice scoops and rice scoops stored in standing water.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. observed open employee drink above cookline.
- Critical. No handwashing sign provided at a handsink used by food employees. by dishmachine.
- Critical. Handwashing cleanser lacking at handwashing lavatory. by dishmachine
- Lights missing the proper shield, sleeve coatings or covers. by beverage/waiters station.
- Critical. Observed toxic item improperly stored. observed cleaning supplies above linens. Corrected On Site.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/31/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Origami Restaurant, 13300 S Cleveland Ave #41, Fort Myers, FL »