- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Storage room
- Basic - Fan cover in walk-in cooler has moderate accumulation of dust/debris.
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Knives
- Basic - Heavy grime build up accumulated on floor.bar
- Basic - In-use tongs stored on equipment door handle between uses.ice chest
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.knives in 2 door cooler stored on shelf under chicken. Could lead to contamination.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.kitchen **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.handle of ice chest **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Kale 74° recommend adding to time control plan. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.liver patties 75° on cook line manager placed in cooler. Added to time control plan. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.cooked breaded shrimp on sushi bar counter 116°. Recommend adding to time control plan. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed sushi chef wash hands while wearing gloves. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.blocked by cart **Corrected On-Site**
- Intermediate - Heavy Accumulation of encrusted food debris on/around mixer head. **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.sushi bar 78° **Repeat Violation**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Doors on ice chest , several wood bowls
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.liver patties in the walk in cooler. **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Several will expire in September. Please keep original.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.water filter at sushi bar
|
08/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom./ in employee restroom
- Basic - Drain cover(s) missing./ mop sink **Corrected On-Site**
- Basic - Floor tiles missing./ cove tile by hand sink at dish washer
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food./ fish loin in WIC
- Basic - Prep table shelves with rust that has pitted the surface.
- Basic - Reach-in cooler shelves with rust that has pitted the surface./ daily use cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wood food-contact surface not properly sealed. / particle board in hot water heater room
- Basic - air conditioning vent covers dusty. In employee restroom and hot water room
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit./ purple cabbage 74°f
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Hot water not provided/shut off at employee handwash sink./ dish washer sink/ sushi sink 79°f **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ chicken livers
|
3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of heavy grease/dust/debris on hood filters.
- Basic - Equipment in poor repair./ tall reach in not maintaining products at 41 degrees f establishment has ample refrigeration to maintain TCS at 41 degrees f or below
- Basic - Gaskets/seals on holding unit in poor repair./ sushi reach in
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ bulk spices being utilized
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name./ different spices/ in prep area
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ tall reach in liver Patty's at 58 degrees f Less than 4 hrs recommended rapid chill
- Intermediate - Employee used handwash sink as a dump sink./ bar area. And ware washing area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ sushi bar
|
8/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair./ sushi reach in
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container./ bulk dry foods
- Basic - Soil residue build-up on shelving food storage area
- Basic - Wood bowls cracked/chipped.
- Intermediate - Moderatly Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Soil residue in and exterior of bulk food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled./ in sushi and dishmachine areas
|
2/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface./in sushi rice
- Observed cutting board heavily grooved/pitted and no longer cleanable./front cooks line
- Observed moderate build-up of mold-like substance on surface under hoods
- Observed sushi reach in cooler door withpiece glass broken off and one taped
- Wet wiping cloth not stored in sanitizing solution between uses./sushi area
|
8/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination.icebin at the outside of bar next to seating
- Critical - Electrical outletcover plate broken. For reporting purposes only.sushi kitchen
- Critical - Hand wash sink lacking proper hand drying provisions.sushi bar Corrected On Site.
- Critical - Observed case of raw chicken stored over opened case of raw beef patties in walkin freezer. Corrected On Site.
- Observed grease accumulated under cooking equipment.fryer
- Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed raw shrimp stored over opened case of cheese cake in RIF. Corrected On Site.
- Observed wet towel used under cutting board. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
|
2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.ambient temperature of RIC is 64F.manager states from dorr being opened and closed during lunch.at the end of inspection RIC did get as low as 42F
- Observed build-up of food debris on handke of toadter oven. Corrected On Site.
- Observed employee with no hair restraint.sushi chef
- Critical - Observed food being cooled by nonapproved method.cooked carrots cooling in deep metal containers covered in the walkin cooler
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.toaster oven
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.wisk. Corrected On Site.
- Critical - Observed interior of reach-in coolers moderatly soiled with accumulation of food residue.
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.liver pate',raw chicken raw beef found 53F to 54F in RIC Manager states placed in cooler at 11AM.recommend rapid chill.placed in freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw scallops and raw shrimp.recommend rapid chill. Corrected On Site.placed in freezer Repeat Violation.
- Critical - Observed several live flies in kitchen. Repeat Violation.
- Critical - Observed toxic item improperly stored.on lip of dishmachine Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.fish for sushi
- Critical - Vacuum breaker mising at hose bibb.on hose bibs under hand sink in dish area. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/22/2011 | Routine - Food | Warning Issued |
- Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.cooled liver rolls. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when appling gloves
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw scallops and raw shrimp on ice bath in chest cooler.recommend rapid chill Repeat Violation.
- Critical - Observed unlabeled spray bottle.yellow solution. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.after handling drink. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.red and blue hoses at dish pit
- Wet wiping cloth not stored in sanitizing solution between uses.
|
4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw shrimp 46F on ice bath in chest cooler. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.bean sprouts on cook line counter 67F.out 30 minutes recommend rapid chill
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cream cheese at 64F on sushi bowl counter.recommend rapid chill.
- Critical. Observed food being cooled by nonapproved method.cooling soups in the walkin freezer in deep pans and covered. Corrected On Site.
- Critical. Observed pans raw beef beef stored over clean vegitables in walkin cooler. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.when putting hat on than washed gloves instead of changing them. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.when changing gloves. Corrected On Site.
- Critical. Observed an employee food stored in salad RIC. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.for ice machine at sushi bar
- Observed walk-in frezzer gasket badly torn/in disrepair.
- Critical. Observed several live flies in kitchen. Repeat Violation.
|
11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served.sushi rice. Corrected On Site.discarded
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.fresh salmon for sushi
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.fresh salmon.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken 50F,liver patties 57F and raw beef 57F.manager states food is aced in unit at 11:00.recommend rapid chill. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sprouts 117F and cooked chicken 128F hot holding in steam table. Corrected On Site.recommend to reheat to 165F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 door RIC in prep area ambient temperature is 60F.unit is not to be used till maintaing 41F or below.checked temperature of unit again before ending inspection and unit ambient temperature was 38F. Corrected On Site.
- Critical. Observed raw beef stored over soup in walkin cooler. Corrected On Site.
- Critical. Observed cases of food and bags of ice stored on floor of walkin frezzer.
- Critical. Observed uncovered cooked crab legs in chest freezer in sushi kitchen
- Critical. Observed cloth gloves contacting cooked rice
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.top of dishmachine top rack above clean dishes. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.kitchen and bar
- Critical. Hand wash sink lacking proper hand drying provisions.sushi bar
- Critical. Observed Several live flies in kitchen.
|
6/15/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sprouts 60F.recommend rapid chill
- Critical. Observed raw beef over clean diced vegitables in 2 door RIC Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup in vinegar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.spoons in water.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Food-contact surface not smooth and easily cleanable.wooden wraps.new ones on order.
- Critical. Observed buildup of slime on soda dispensing nozzles.bar by entrance
- Observed build-up of grease on shelf at the sushi bar
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.cups at sushi kitchen Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.sushi bar Corrected On Site.
|
12/22/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.walkin cooler. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.chill wands in the walkin freezer.
- Equipment and utensils not properly air-dried.pans wet nesting.
- Critical. Observed a couple live flies in kitchen.
- Observed hole in ceiling.above dishmachine area. Repeat Violation.
|
7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Makoto's Japanese Steakhouse, 785 South Babcock St #a, Melbourne, FL »