- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food... Sushi rice. Rice not prepared at inspection time.
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5/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Kitchen outside door open- fly observed in kitchen.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees... kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine stored on shelf over prep cooler. **Corrected On-Site**
- High Priority - Employee slicing carrots with 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 - One live fly in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Tofu 47, soft shell crab 39, shrimp 48, chicken 49, beef 46. Items iced down and also transferred to working cooler.
- Intermediate - Identified cooler incapable of 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. Ambient temp 47°
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food... Sushi rice.
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5/27/2014 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Salmon in freezer.
- 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 with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Bucket of pickled ginger a sushi bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Chicken in freezer.
- 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. Cutting lemons
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid roach spray
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food in sauce and rice. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen- oil and sauce. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler- soy sauce. **Warning**
- Basic - Clean plates stored on soiled shelves. **Warning**
- Basic - Cooking equipment soiled with accumulated grease. **Warning**
- Basic - Food debris and grease accumulated on kitchen floor. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container- spoon in pepper. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface on shelving on cookline. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated food debris/ grease. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw lobster stored over sauces. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Observed raw fish not in original packaging over ice cream in walk in freezer. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observrd served raw chicken not in original packaging over beef in walk in cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
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10/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food in sauce and rice. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen- oil and sauce. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler- soy sauce. **Warning**
- Basic - Clean plates stored on soiled shelves. **Warning**
- Basic - Cooking equipment soiled with accumulated grease. **Warning**
- Basic - Food debris and grease accumulated on kitchen floor. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use utensil (spoon) stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container- spoon in pepper. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface on shelving on cookline. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated food debris/ grease. **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor in lobby. **Warning**
- Basic - High Priority - Dead roaches on premises. Observed 17 dead roach under ice machine and dish machine. Note: violation must be corrected by 10/21/13. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed chicken at 44°f, and shrimp at 44° f in reach in cooler by cookline. Food not out 4 hours, Note: violation must be corrected by 10/21/13. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw lobster stored over sauces. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Observed raw fish not in original packaging over ice cream in walk in freezer. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observrd served raw chicken not in original packaging over beef in walk in cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
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10/18/2013 | Routine - Food | Warning Issued |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food covered with cardboard in reach in cooler
- Basic - Food covered with cloth towels **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored without handle within a closed food container.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated food debris. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - dumpster area not clean.
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Small flying insects in dishwasher area
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled. **Corrected On-Site**
- Intermediate - Food-contact surfaces greasy and/or soil deposits.
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
- 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 - food debris/grease on food-contact surface.
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Behind bar **Corrected On-Site** **Repeat Violation**
- Observed greasy floor along and behind cook line
- Observed hood filters greasy **Repeat Violation**
- Critical - Observed interior of microwave soiled. **Repeat Violation**
- Critical - Observed potentially hazardous food thawed in standing water. **Corrected On-Site**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over miso **Corrected On-Site** **Repeat Violation**
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in reach in cooler Raw chicken over pork in walk in cooler **Corrected On-Site** **Repeat Violation**
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. seafood items in walk in freezer
- Critical - Observed soil residue in storage containers.
- Observed wall soiled with grease along cook line **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name.
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12/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed floors soiled under cooking equipment.
- Observed greasy hood filters
- Critical - Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed leaking faucet
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef in walk in cooler
- Critical - Observed toxic item improperly stored. Corrected On Site.
- Observed walls soiled along cookline
- Critical - Working containers of food removed from original container not identified by common name.
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8/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored in ice used for drinks.
- Critical - Observed food stored on floor. sauces in walk in cooler
- Observed grease under/around cooking equipment.
- Observed leaky faucet
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over sauces in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi bar items
- Critical - Working containers of food removed from original container not identified by common name.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical - Manager lacking proof of Food Manager Certification. 30 days to obtain
- No Heimlich maneuver sign posted. provided sign
- 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. 60 days to obtain
- Critical - Observed food stored on floor. octopus boxes in walk in freezer
- Critical - Observed soil residue in storage containers.
- Observed trash on the ground around the dumpster
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1/25/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Vki Japanese Steak House & Sushi Bar, 4552 Us Hwy 98 West 1 & 2, Santa Rosa Beach, FL »