- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers in walk in cooler.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers throughout kitchen.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler. Can fruits **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. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Beef
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Various seafood include fish, scallop, shrimp.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken and beef **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pasta
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Dressing in walk in cooler
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, poultry, seafood, plant foods, sauces at 47F **Warning** Observed plant foods, milk, tofu, cut lettuce and cut tomato, cut melons on the walk in cooler at 47-48°F. 10/09/13
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction provided for salmon, escolar and wahoo served raw at the sushi bar. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
10/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cups inside sauce containers **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee cup in sushi bar area, open beverage at the cookline. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food stored in dry storage area not covered. Flour **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in room temperature standing water. **Corrected On-Site** **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap dispensers on prep sinks, soap dispenser and hand washing sign at the 3 compartment sink. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar, cookline **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, flour. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Beef, poultry, seafood, plant foods, sauces at 47°F **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction provided for salmon, escolar and wahoo served raw at the sushi bar. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, cut tomatoes, rice t 46°F on top of the cookline reach in cooler, moved inside the unit. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice, according to PIC left over from previous day. **Warning**
- 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. Discarded **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried shrimps on a counter at 97°F. Discarded. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over vegetables. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Women restroom **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to soda machine **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Next to soda machine **Corrected On-Site** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
10/8/2013 | Routine - Food | Warning Issued |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Prep area. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Flour, rice
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. 3 compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction for the salmon provided, proof that the salmon has been farm raised provided by phone call to provider. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon, tuna t 49?F in a sushi bar reach in cooler. Moved to a freezer, 41?F at the end of the inspection. **Corrected On-Site** **Repeat Violation**
- 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. Sushi rice, discarded** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over cut vegetables in a reach in cooler, raw eggs over vegetables in the walk in cooler **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw meat over cooked pasta in a freezer.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Washing hands with gloves on. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi bar reach in coolers. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser
|
4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils in non potentially hazardous food with handle in contact with food.
- Critical - cold holding equipment incapable of maintaining potentially hazardous food at proper temperature - sushi bar reachin cooler.
- Critical - no food manager certification present with 4 or more employee handling food.
- Critical - observed barehand contact with ready to eat food. cut vegetables
- observed dusty ceiling and ac vents.
- Critical - observed employee washing hands in other than a hand sink. - washing hands in a prep sink.
- Critical - observed food stored on floor - walkin cooler.
- observed grease build up in cookline equipment.
- observed in use utensils stored in standing water at less than 135 fahrenheit.
- Critical - observed no proof of parasite - served raw at the sushi bar.
- Critical - observed open beverage container in a prep table.
- Critical - observed potentially hazardous food cold held at greater than 41 fahrenheit seafood in a sushi bar reachin cooler.
- Critical - observed potentially hazardous food under time control without time marking. sushi rice.
- Critical - observed raw animal food over ready to eat food in the walkin cooler. - raw eggs over washed vegetables.
- Critical - observed soiled ice machine interior.
- wiping cloths not stored in sanitizing solution between uses.
|
7/2/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sushi reach in cooler, right side only.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Light not functioning. Reach in frezer.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Corrected On Site.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed container of medicine improperly stored, next to food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Seafood, sushi reach in cooler, Corrected On Site. Operator in charge iced down products. See 4.
- Critical - Observed potentially hazardous food thawed at room temperature.Seafood, kitchen. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Row eggs over lettuce, Wi cooler. Cooked pork under row shrimp, reach in cooler, cooks line. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, pasta, beef. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
|
4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/16/2011 | Routine - Food | Call Back - Complied |
- Critical - Hand sink missing in sushi preparation area, it must be designed or a new handwash sink with hot and cold water available must be installed. Handwash violations observed.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. FHC expired, 6-11.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.Kitchen Corrected On Site.
- Observed employee with no hair restraint.Sushi station.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed hand wash sink used for purpose other than washing hands.Sushi station, Repeat Violation.
- Critical - Observed interior of reach-frezer soiled with accumulation of food residue. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Rice, Sushi station. Corrected On Site.see 2a.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Reach in frezer, pork, ham, plant food.. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food.Reach in, cooks line ., reach in frezer.
- Critical - Observed soil residue in storage containers.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Rice, sushi station. Repeat Violation. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Pork, cut veggies, dressing, Repeat Violation.Wi cooler and reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
7/15/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in, cook's line, operator states that chicken and seafood were just sliced and placed in this init. Corrected On Site.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cook's line. Instructed operator to use other available units that maintain 41 F under while this unit is fixed.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.Reach in cooker, Corrected On Site.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cook's line, rice.
- Critical. Violation: 22-19-1 Observed interior of microwave soiled.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on storage containers.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture.Under, dishwasher, under handwash sink, waitress station, kitchen and under sink, cook's line.
- Critical. Violation: 32-07-1 Observed toilet's bottom part not clean.
- Critical. Violation: 35B-05-1 Outer openings not protected from vermin, back door bottom part gap.
- Violation: 36-13-1 Observed grease accumulated under cooking and dishwasher equipment.
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.Dry storage area.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-04-1 Observed wall soiled with accumulated water leak rust, soda machine area.
- Violation: 37-13-1 Observed hole in ceiling, several areas, kitchen.
- Violation: 37-13-1 Observed ceiling tiles missing, kitchen.
- Violation: 37-15-1 Observed ceiling soiled with accumulated food debris.
|
11/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 35B-05-1 Outer openings not protected from vermin, back door bottom part gap.
|
11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Reach in, cook's line, operator states that chicken and seafood were just sliced and placed in this init. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Cook's line. Instructed operator to use other available units that maintain 41 F under while this unit is fixed.
- Critical. Observed raw animal food stored over cooked food.Reach in cooker, Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Cook's line, rice.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on storage containers.
- Observed leaking pipe at plumbing fixture.Under, dishwasher, under handwash sink, waitress station, kitchen and under sink, cook's line.
- Critical. Observed toilet's bottom part not clean.
- Critical. Outer openings not protected from vermin, back door bottom part gap.
- Observed grease accumulated under cooking and dishwasher equipment.
- Observed food debris accumulated on kitchen floor.Dry storage area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated water leak rust, soda machine area.
- Observed ceiling tiles missing, kitchen.
- Observed hole in ceiling, several areas, kitchen.
- Observed ceiling soiled with accumulated food debris.
|
8/24/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice,Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit, reach in, line area.
- Critical. Observed potentially hazardous food thawed at room temperature, fish. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food, Reach in, . Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in frezer soiled with accumulation of ice residue.
- Critical. Observed interior of reach-in cooler soiled with food residue.
- Observed build-up of grease on fryer's fire guard.
- Critical. Hand sink missing a splash guard, kitchen's prep area .
- Critical. Handwash sink in disrepair, mensroom.
- Critical. Observed urinal not clean.
- Missing drain plug at dumpster.
- Observed garbage on the ground and/or pad around dumpster.
- Observed ceiling soiled with accumulated grease, kitchen.
- Light not functioning, reach in cooler, kitchen.
- Observed personal care item stored with food. Corrected On Site.
- Critical. Exit signs not properly illuminated, back door. For reporting purposes only.
|
3/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed ceiling in disrepair.
- Observed ceiling soiled with accumulated food debris.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning.hood
|
10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking, buffet line. Food may not be served. Operator states that fish was st up at 11:30 a.m.
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, buffet line.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 08B-09-1 Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical. Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Violation: 22-28-1 Observed interior of reach-in freezer soiled with food residue.
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with food residue.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Violation: 37-16-1 Observed ceiling soiled with accumulated grease.
- Violation: 38-10-1 Light not functioning, hood's system.
- Violation: 40-04-1 Observed personal care item stored with food.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle.
|
7/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Amazing Thai Japanese Rest, 18411 Pines Blvd, Pembroke Pines, FL »