HIBACHI WAY

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw tuna stored over precook dumplings in reach in freezer. Operator relocate fish to bottom shelf. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken cold held in flip top cooler at 46F. Per operator, chicken transfer to unit 2 hours prior to the inspection. Operator placed ice pack on chicken for quick chill. Corrective Action Taken

High Priority - 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. Observed at 11:48 a.m., no time marked on sushi rice held using time as a public health control. Per operator, rice prepared at 11:00 a.m. Operator correctly time marked rice. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. a¿¿Observed at 11:53 a.m, no date marked on cooked rice and noodles stored in walk in cooler. Per operator, both items cooked at 10:30 a.m. yesterday.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee drinks stored in walk in cooler not segregated or identified from restaurant food items.

Basic - Food stored on floor. -Observed containers with sauces stored on dry storage floor.

Basic - Stored food not covered. -Observed an uncovered bag with flour at dry storage area. Operator covered bag. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. -Observed 2 wet wiping cloths at prep station not stored in sanitizer solution between use.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at front flip top cooler - raw shell eggs over ready to eat cut carrots. Operator reorganized moving raw shell eggs to front of flip top. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed in kitchen container with no handle used to dispense soy sauce. Operator discarded during the inspection. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter, utensils in standing water of 90F. Operator discarded during the inspection. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At kitchen, cook rinsed in use utensils without properly sanitizing. Advised operator to not use utensils until they are properly washed, rinsed, and sanitized.

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At kitchen cook line, cooked rice (112F - Reheating). Observed cook serve rice that has not been reheated to 165F for 15 seconds. Advised cook of proper parameters for reheating. Operator placed rice onto stove to properly reheat product. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At kitchen near 3 compartment sink. Cutting boards with mold like substance. No longer cleanable.

Intermediate - Handwash sink used for purposes other than handwashing. At kitchen designated hand sinks used for other purposes as evident by employee filling pot with water and a cooking fork inside sink.

Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen above 3 compartment sink, bowls stored with water inside-Wet nesting.

Basic - Stored food not covered. At kitchen dry storage, bags of opened rice, sugar, tempura stored open/uncovered. Operator stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed pan of vegetables (116-125F - Hot Holding) stored at room temperature on flip top cutting board. Per operator held out or temperature less than 1 hour. Operator voluntarily discarded. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl or other container with no handle used to dispense cornstarch. Operator discarded. Corrected On-Site

Basic - Food stored on floor. Observed plastic container of soy sauce on walk in floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at front counter In-use utensil stored in standing water temperature 77F and 113F and 82F at soup station.

Basic - Wet mop not stored in a manner to allow the mop to dry. I wet mop wet nesting inside mop bucket.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw beef. Discussed with operator to move chicken below the beef when storing in cooler. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to fill up containers used for steam table. Discussed with operator that handwashing sink to only be used for washing hands.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cook line, wet wiping cloth stored on cutting board in between uses.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk-in cooler sliced raw chicken over bucket of rte sauce and bucket of sushi ginger. Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.

Basic - Exterior door has a gap at the threshold that opens to the outside. Screened door at ready of kitchen has a gap at the threshold that opens to the outside.

Basic - Food stored on floor. Observed container frying oil stored on floor in kitchen next to hand washing sink. Observed plastic containers of mayonnaise stored on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 74F . Manager changed water. Rechecked temperature 168F Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop wet nesting in mop sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, container of cut raw chicken above buckets of prepared sauces. Employee moved chicken to bottom shelf to properly store. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. 1) Plastic cup in bulk container of spicy mayo in walk in cooler 2) plastic cups in bulk containers of sugar and cornstarch in kitchen Employee removed all cups. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil, soy sauce, and plastic bottled water and soda cases on floor in kitchen area. Buckets of house sauces on floor in walk in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water on prep table in front cooking area.

Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in kitchen missing label.

Intermediate - Manager or person in charge lacking proof of food manager certification. Licensing inspection. Operator provided information for obtaining CFM. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing inspection. operator provided information for obtaining training for staff.