Ikura Sushi Lounge, 143 Giralda Ave, Coral Gables, FL - Restaurant inspection findings and violations

Business Info

Name: IKURA SUSHI LOUNGE
Type: Permanent Food Service
Address: 143 Giralda Ave, Coral Gables, FL 33134
License #: 2326885
Total inspections: 5
Last inspection: 09/25/2014

Restaurant representatives - add corrected or new information about Ikura Sushi Lounge, 143 Giralda Ave, Coral Gables, FL »

Inspection findings	Inspection Date	Type	Disposition
Basic - Accumulation of food debris/soil residue on handwash sink. Basic - Cardboard used to line food-contact shelves. Inside reach in freezer Basic - Ceiling tile missing. By dry storage area Basic - Clean equipment stored on floor. Rice cooker Basic - Cutting board has cut marks and is no longer cleanable. Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris. Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site Basic - Paper towel used as liner for food container. Basic - Reach-in cooler shelves with rust that has pitted the surface. Repeat Violation Basic - Single-service items stored on floor.case of cups Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand washing sink located by sushi bar Basic - Wet mop not stored in a manner to allow the mop to dry. Basic - Wet wiping cloth not stored in sanitizing solution between uses. High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. As per operator, salmon is received fresh. Raw salmon is used for sushi roll and served raw. High Priority - Raw animal food stored over ready-to-eat food. Raw tilapia over rte bag of ice inside reach in freezer Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. 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 - Cutting board(s) stained/soiled. Repeat Violation Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Food handler on site has no knowledge of required minimum temperature for hot and cold holding. Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Corrected On-Site 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. Only one certificate provided :Juan RODRIGUEZ. Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser by sushi bar Intermediate - Water pressure lacking at fixtures that require the use of water. At sushi bar hand washing sink. Corrected On-Site	09/25/2014	Routine - Food	Warning Issued
Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sink. Basic - Reach-in cooler shelves with rust that has pitted the surface. Basic - Soiled reach-in cooler gaskets.	5/6/2014	Routine - Food	Call Back - Complied
Basic - Employee with no hair restraint while engaging in food preparation. Basic - Ice scoop handle in contact with ice. Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon Basic - No copy of latest inspection report available. Basic - No handwashing sign provided at a hand sink used by food employees. Both hand washing sink. Basic - Reach-in cooler shelves with rust that has pitted the surface. Basic - Soiled reach-in cooler gaskets. Basic - Wall soiled with accumulated food debris.some area Basic - Wet wiping cloth not stored in sanitizing solution between uses. High Priority - Employee failed to wash hands before putting on gloves to work with food. 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.employee slicing carrots. Corrected On-Site High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon received fresh and served in sushi rolls. High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 61 f stored at reach in cooler High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 127f (prepped about 20 minutes ago as per manager. Intermediate - Cutting board(s) stained/soiled. Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen Corrected On-Site Intermediate - No probe thermometer provided to measure temperature of food products. 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. Only one certificate provided by Juan Rodriguez-national registry. 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. Reach in cooler storing tempura batter at 61 f. Ambient thermometer of unit marked 52 f	3/6/2014	Routine - Food	Warning Issued
Basic - Case/container/bag of food stored on floor in dry storage area. Corrected On-Site Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Basic - No handwashing sign provided at a hand sink used by food employees. Basic - Soiled reach-in cooler gaskets. High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over rte ice cream Intermediate - Handwash sink not accessible for employee use at all times. Corrected On-Site Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment was closed for four months and just started operating.	12/4/2013	Routine - Food	Inspection Completed - No Further Action
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Basic - No handwashing sign provided at a hand sink used by food employees. High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Intermediate - No certified food manager for establishment. Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection. Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.	5/22/2013	Food-Licensing Inspection	Inspection Completed - No Further Action

1 User Review:

tiki

Added on Jul 17, 2015 2:18 PM

Food:

n/a

Service:

n/a

Price:

n/a

Ambience:

n/a

Cleanliness:

n/a

I should have checked the violations before going. The Health Department should inspect the place again. I reported the restaurant this week.

Would you recommend IKURA SUSHI LOUNGE to others? No

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