- Basic - Bowl or other container with no handle used to dispense food. Throughout restaurant
- Basic - Cardboard used to line nonfood-contact shelves. Above ice machine and on storage shelves.
- Basic - Grease accumulated under cooking equipment. And debris under and along walls.
- Basic - Ice scoop handle in contact with ice. Ice machine and at soda station.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door left open in back.
- 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. Batter at 41°F , rice 49°F 8-6-14 batter 86°F , rice being hot held 160°F
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. And around base of nozzles.
- Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back door
- 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. Sushi rice at 97°F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced raw fish for sushi, repackaged and froze with no date. Also raw fish for sushi used in front counter cooler not date marked.
|
08/06/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Throughout restaurant
- Basic - Cardboard used to line nonfood-contact shelves. Above ice machine and on storage shelves.
- Basic - Cutting board has cut marks and is no longer cleanable. By sushi station
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fried chicken and donuts on back prep table. For employees.
- Basic - Grease accumulated under cooking equipment. And debris under and along walls.
- Basic - Ice scoop handle in contact with ice. Ice machine and at soda station.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.on prep table.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Door left open in back.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frozen shrimp
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Handling raw chicken. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 41°F , rice 49°F
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. And around base of nozzles.
- Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By back door
- 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. Sushi rice at 97°F.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sliced raw fish for sushi, repackaged and froze with no date. Also raw fish for sushi used in front counter cooler not date marked.
|
6/3/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Small bowl in container of cooked rice. Replaced with measuring cup **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Under cook and prep lines
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water Measured at 82° **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shrimp above sweet potato, cook line
- Basic - Toilet not flushing/functioning properly. Men's restroom , marked out of order , no water in commode
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 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. Dispensing lemon wedges , wait station, chop sticks provided **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Sushi rice left in warmer overnight , 81°, not marked with time , discarded during inspection
- 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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice , laft in warmer overnight , 81°, discarded
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above milk , cook line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sushi bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from all 3 sinks in kitchen and sushi bar areas
|
11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Inside bin of cooked rice **Corrected On-Site**
- Basic - Food stored in a prohibited area. Employee food (mussels, duck) stored on shelf above food to be served to the public , walk in cooler , Items segregated **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef , cook line **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine measured at 200ppm , recheck 100ppm **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Time as control implemented **Corrected On-Site**
|
6/4/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: Bowl or other container with no handle used to dispense food. Inside bin of cooked rice **Corrected On-Site** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. New owner has 60 days to obtain. 06/24/2013 **Warning** Priority: High Priority
- Intermediate - Observed: Handwash sink not accessible for employee use due to being blocked by foodsvice trays **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Inspector provided and instructed on use **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New owner has 60 days to obtain 06/24/2013 **Warning** Priority: Intermediate
- Basic - Observed: Raw animal food stored above unwashed produce. Packaged Raw salmon thawing on shelf above unwashed celery, walk in cooler Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site** Priority: Basic
- High Priority - Observed: Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm, check 100ppm **Corrected On-Site** Priority: High Priority
|
4/19/2013 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Miyako Sushi Bar-Hibachi Grill, 10439 Ulmerton Rd, Largo, FL »