Rens Sushi Japanese and Thai Cusine

The inspector came back, found the problems fixed and allowed the business to reopen.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Food properly thawed
  • Basic: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Observed raw shrimp slacking at room temperature in the handwashing sink. Operator placed under cold running water.
• Food-contact surfaces designed and maintained
  • Basic: Ice buildup in reach-in freezer in the back storage area.
  • High priority: Non-food grade paper/paper towel used as liner for food container. Observed paper towels used to line the bottom of several containers of vegetables in the kitchen. Operator removed paper towels.
• Clean equipment storage and air drying
  • Basic: Clean equipment/utensils not stored at least 6 inches above the floor. Operator stored properly.
• Single-service items
  • Basic: Single-service articles improperly stored. Observed a box of single service cups stored on the floor in the back storage area. Operator stored properly.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed handwashing sink used to thaw shrimp. Operator removed item from handwashing sink.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. Observed approximately 12 small flying insects at the dishwashing area landing on clean and dirty dishes.
  • Basic: Dead roaches on premises. Observed 1 dead roach in the triple sink, 3 dead roaches under the prep sink, 5 dead roaches in the dry storage area, 1 dead roach in a box of single use cups, 6 dead roaches in the back storage area, 12 dead roaches in the expo area, 3 dead roaches in the sushi area and 4 dead roaches near the ice machine. Operator disposed of roaches.
  • High priority: Roach activity present as evidenced by live roaches found. Observed 1 live roach in the dishwashing area crawling on clean dishes. Observed 2 live roaches under the sushi area crawling on the floor. Operator killed and disposed of roach and rewashed the dishes.
• Floors, walls, ceilings and ventilation
  • Basic: Floor soiled/has accumulation of debris between large pieces of equipment in the kitchen.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals at the sushi station. As per operator, chemical is sanitizer. Operator labeled properly.
• Manager certification and employee training
  • Intermediate: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.