- No Violations Were Observed
|
07/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- 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**
- Basic - Ice scoop handle in contact with ice.handle touching ice used as a bed food the fish.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.tong handle touching ginger. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.in the reach in cooler on the cook line across from the three compartment sink.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap. Employee does not use soap when washing hands.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Vinegar in a chemical spray bottle.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling dirty dishes employee does not remove gloves before handling food.
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300PPM PLUS **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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Employee dumping ice and left over drinks in the hand washing sink in the front.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washes hand in the three compartment sink.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
4/30/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Uncleanable knife block in use to store knives.(front sushi area)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
|
12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on racks of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Paper towel used as liner wrapped around crab inside fridge.
- Basic - Utensils in poor condition. Ice scoop. CONTAINER FOR SUSHI RICE.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 2 shelves inside
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board.
- 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 place leaves to garnish tray on plate with bare hands **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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 - Food manager certification expired. Edgar lively 4/10/13
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bat bar area . **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
|
5/2/2013 | Routine - Food | Warning Issued |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. By rice cooker, at prep table by fryer
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. By cook line
- Critical - Observed container of medicine improperly stored. At prep table
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed equipment in poor repair. Reach in freezer door by dry storage area
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Dirty bowl inside hand sik
- Observed nonfood-contact equipment in poor repair. Knife holder
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 72 f
- Observed ripped/worn card board used as shelf cover.
- Critical - Observed toxic item improperly stored. Above dish machine, and sushi bowl container
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice, made an 1 hr
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw eggs over broccoli Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
|
2/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed attached equipment soiled with accumulated grease. HOOD SYSTEM
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. OR CHANGING GLOVES Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed nonfood-grade containers used for food storage. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs Corrected On Site.
|
6/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.crack in tubing sealed
|
1/12/2011 | 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. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice,fish w s instructed to keep door closed
- Critical. Observed food stored on floor.walkin
- Critical. Observed cloth used as a food-contact surface.sushi rice
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed personal care item stored with food.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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. Pro EXPIRED Corrected On Site.WAITING FOR NEW CERTIFICATION TO RETRAIN THE EMPLOYEES
|
7/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53B-08-1 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. Training expired
|
5/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler under television
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. Dental items by handwash sink
- 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. Training expired
|
5/4/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- 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.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site. Repeat Violation.
- Violation: 42-05-1 Observed storage of maintenance tools in areas that may result in cross-contamination.
- Violation: 42-06-1 Observed improper storage of maintenance tools that interferes with cleaning.
- Violation: 42-11-1 Observed unnecessary items on the premise.
|
1/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed employee experiencing persistent coughing working with equipment and/or utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.toaster
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site. Repeat Violation.
- Critical. Observed container of medicine improperly stored.in kitchen and sushi bar
- Observed storage of maintenance tools in areas that may result in cross-contamination.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Observed unnecessary items on the premise.
|
11/13/2009 | Routine - Food | Warning Issued |
| No report available. | 5/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Fujiya Japanese Restaurant, 13750 Sw 88 St, Miami, FL »