- Basic - Equipment in poor repair. RI cooler / prep table not cooling properly. Service will be called. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp at 50, unit not cooling properly. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp at 50
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/6/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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11/25/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line hand sink.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 79f degrees at Maki San (Automatic Rice Dispenser).
- Intermediate - Manager lacking proof of food manager certification. Unable to view Manager Certification for establisment. Manager out of restaurant must fax it to DBPR OFFICE.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line hand sink no supplies provided.
- Intermediate - No soap provided at handwash sink. Cook line provided.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi rice (Maki San) automatic rice dispenser. No time marking. Rice 79f degrees.
- 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. Must provide during inspection "employee training cards".
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE AND FRONT COUNTER.
- Critical - Handwashing cleanser lacking at handwashing lavatory. COOK LINE AND FRONT COUNTER.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. WATER TEMPERATURE AT 146F DEGREES DURING FINAL CYCLE. OBSERVED NO CHEMICAL SANITIZER.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. PERSON IN CHARGE UNABLE TO PROVIDE MANAGER CERTIFICATION FOR FOOD HANDLING.
- Critical - No handwashing sign provided at a handsink used by food employees. COOK LINE AND FRONT COUNTER.
- Critical - Observed a designated employee drinking storage area located in a reach in cooler or other restricted area.OPENED WATER BOTTLE STORED AT TOP SHELF OF REACH IN COOLER. Corrected On Site.
- Observed clean equipment stored on floor. POTS AND PANS AT BACK AREA.
- Critical - Observed employee improperly washing hands. NO SUPPLIES AT HANDWASH SINK STATION.
- Critical - Observed food stored on floor. LONG CUTTING BOARDS NOT 6" INCHES OFF THE FLOOR.
- Critical - Observed small flying insects in bar area. DRAGON BAR AREA (SECOND FLOOR).
- Plumbing system in disrepair. 3 COMPARTMENT SINK LEAKING OUT SANITIZER FOR MANUAL WASHING .
- Wet wiping cloth not stored in sanitizing solution between uses. 0 ppm when tested.
- Critical - Working containers of food removed from original container not identified by common name. LIQUID INGREDIENT BY FRONT COUNTER AREA UNLABELED.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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