- Basic - Bathroom door not self-closing.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- 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.
- Basic - Floor area(s) covered with standing water. In front of reach in cooler.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Shell eggs stored over unwashed produce in reach in cooler.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab found at 45° and cream cheese found at 46° in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice found and 115° and other sushi rice found at 107°.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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 - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
- Intermediate - Hot water not provided/shut off at employee handwash sink. In bathroom.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.
|
07/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- 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 - Reuse of single-service. To go containers washed and reused.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Vacuum breaker missing at mop sink faucet.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
2/4/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bathroom door not self-closing.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Gaskets/seals on holding unit in poor repair.rif
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
|
2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Reuse of single-service. To go containers washed and reused.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.sushi rice **Admin Complaint** **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 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. **Admin Complaint** **Repeat Violation**
- Intermediate - No soap provided at handwash sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.brown rice in freezer **Repeat Violation**
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.does not fit largest piece of equipment submerged. **Repeat Violation**
|
10/3/2013 | Routine - Food | Warning Issued |
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
|
4/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored on floor.
- Basic - Hole in wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Reuse of single-service articles.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- 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 - Failure to maintain freezing records on nonexempt fish for 90 days. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Hot water supply not maintained during peak periods.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Sink compartments of three-compartment sink too small to accommodate utensils or equipment.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
|
2/21/2013 | Routine - Food | Warning Issued |
- 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
|
10/31/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Okinawa Sushi Express, 119 Se 2 Ave, Miami, FL »