- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. On cooling rice and vegetables
- 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 - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Two door reach in cooler pooling water
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Styrofoam containers in walk in freezer
- Basic - Old food stuck to clean dishware/utensils. Knives on magnet
- Basic - Reuse of single-use articles. Cardboard reused to make knife cover
- Basic - Soiled reach-in cooler gaskets. On cook line **Repeat Violation**
- Basic - Unnecessary items on the premise. Tires, by back door
- Basic - Working containers of food removed from original container not identified by common name. Small containers at drink prep station
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs behind broccoli, top of make table
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Small container of tofu 76° by steam table. Corrective action-iced
- Intermediate - Handwash sink not accessible for employee use at all times. Dishes in hand sink on cook line **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Under hand sink, red liquid
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple
- Basic - Duct tape used to repair nonfood-contact surface. Sushi reach in gaskets
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Strong smoke odor in kitchen
- Basic - In-use rice scoop stored in a location exposed to splash between uses. Next to hand sink
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 57°
- Basic - In-use tongs stored on oven door handle.
- Basic - Paper towel used as liner for food container. Multiple
- Basic - Reuse of single-use articles. Egg crates
- Basic - Soiled reach-in cooler gaskets. On cook line
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 78°. Discussed using time as public health control.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shell eggs behind vegetables, top of make table
- High Priority - Raw animal food stored over ready-to-eat food. Shrimp over vegetables-reach in on cook line Chicken and shrimp over sauces-walk in cooler **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Portioned beef over edamame
- Intermediate - Handwash sink not accessible for employee use at all times. Strainer with vegetables in sink **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice 87°. Or reactive action-moved to walk in
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. **Corrected On-Site**
|
2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Dry storage and cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Soiled apron on dry storage
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Front line
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over vegetables **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On food counter **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. 2 in kitchen
|
8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots, walk in cooler
- Basic - Cloth used as a food-contact surface. Under vegetables
- Basic - Duct tape used to repair nonfood-contact surface. Reach in gaskets
- Basic - Grease accumulated on kitchen floor. **Repeat Violation**
- Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Cot on sushi bar floor
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multple
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, beef, shrimp all 46? in reach in on cook line. Items moved to walk in
- High Priority - Produce with mold-like growth. One lemon **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Unit on cook line, broken
- Intermediate - Cold holding equipment 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. Reach in on cook line 47?. Thermostat turned colder, three PHF items moved to walk in until unit reaches 41?
- Intermediate - Handwash sink not accessible for employee use at all times. Steel wool in sink **Repeat Violation**
|
3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. dishes in sink Corrected On Site. Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low Repeat Violation.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. onions, sauce buckets Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. reach-in on cookline
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw eggs behind veggies, top of make table Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shrimp over veggies, reach-in
- Critical - Observed interior of microwave soiled.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
|
10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. CJECKED TWICE. SANI BUCKET NEAR EMPTY. OPERATOR CALLED FOR SERVICE IMMEDIATELY.
- Critical - Handwash sink not accessible for employee use at all times. LARGE BOWL IN HANDSINK AT REAR OF KITCHEN. Corrected On Site. REMOVED BOWL
- Critical - Handwashing cleanser lacking at handwashing lavatory. REAR KITCHEN HANDSINK. Corrected On Site. PROVIDED SOAP
- In-use utensil for food not stored in a clean, protected location. TONGS STORED ON OVEN HANDLE Corrected On Site. REMOVED
- Critical - Incomplete proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. SEVERAL EMPLOYEES LACKING PROOF OF TRAINING.
- Critical - No conspicuously located thermometer in holding unit. WALK-IN COOLER (THERMOMETER ON EXTERIOR NOT FUNCTIONAL).
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN DRINK ON TOP OF ICE MACHINE Corrected On Site. REMOVED
- Observed build-up of dust or dirt on nonfood-contact surface. SHELF ABOVE TRIPLE SINK
- Critical - Observed food stored on floor. JUG OF COOKING OIL (KITCHEN), CONTAINER OF WASHED LETTUCE (WALK-IN COOLER).
- Critical - Observed uncovered food in holding unit/dry storage area. WASHED LETTUCE IN WALK-IN COOLER.
|
6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed COOK POT used for white rice needs cleaning .
- Observed FLOOR drains in kitchen ACUMULATED black debris need cleaning .
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.OIL CONTAINERS .
- Observed gaskets with slimy/mold-like build-up.COOK LINE.
- Critical - Observed handwash sink used for purposes other than handwashing.MIXING BOWL inside handwashing sink in kitchen .
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.COOK LINE make table.
- Critical - Observed soil residue in storage containers.BULK RICE.
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name.COOKS LINE squeeze bottles.
|
4/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing.BACK AREA.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing OUT OF PLACE back area.
- Observed attached equipment soiled with accumulated dust/ grease HOOD FILTERS.
- Observed gaskets with slimy/mold-like build-up WALKIN COOLER and some REACH IN COOLERS clean .
|
7/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing.FOUND SPONGES inside handwashing sink.
- Observed nonfood-grade containers used for food storage.HAPPY FACE GROCERY BAGS used to store foods..
- Critical - Observed raw animal foods not properly separated from each other inside WALKIN FREEZER .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical - Observed toxic item on premise that is not required for the operation of establishment.RAID HOUSEHOLD PESTICIDES .
|
2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw tuna over avocados in sushi reachin cooler; raw beef over lettuce in walk-in cooler
- Critical. Observed food stored on floor. bucket with ginger; buckets of sauce in walk-in cooler Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven handle Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. interior
- Observed single-service articles improperly stored. plastic utensils every other way Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizer bucket
- Wet mop not hung to dry.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. wd-40 Corrected On Site.
- Critical. Certified Food Manager unable to answer basic Food Code questions. didn't remember how to calibrate thermometer or big 4 foodborne illnesses
|
1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BUTTER, GARLIC/OIL
- Critical. Working containers of food removed from original container not identified by common name. BULK CONTAINERS NOT LABELED IN ENGLISH
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BUTTER 74, GARLIC/OIL 78'F ON KITCHEN COUNTER Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. COOKED RICE 86'F IN KITCHEN Corrected On Site.
- Critical. Observed food stored on floor. JUGS OF FRY OIL IN KITCHEN, PAN OF CHICKEN IN WALK-IN FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area. WASHED PRODUCE IN WALK-IN COOLER
- Critical. Observed cloth used as a food-contact surface. UNDER CUTTING BOARD
- In-use utensil for food not stored in a clean, protected location. TONGS ON OVEN HANDLE Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed nonfood-grade containers used for food storage. BULK RICE
- Observed nonfood-contact equipment in poor repair. OLD ALUMINUM FOIL THROUGHOUT KITCHEN
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. UNSEALED WOOD SHELVING AT SUSHI BAR AND IN KITCHEN NEAR TRIPLE SINK
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. CUTTING BOARD AT SUSHI BAR ONLY SANITIZED ONCE DAILY
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed residue build-up on nonfood-contact surface. EXTERIOR OF MICROWAVE
- Observed residue build-up on nonfood-contact surface. LIDS OF BULK CONTAINERS
- Observed residue build-up on nonfood-contact surface. HANDLE OF RICE POT
- Observed build-up of food debris, dust or dirt, and corrosion on nonfood-contact surface. SHELF ABOVE TRIPLE SINK
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. UTENSILS IN SOILED PAN
- Observed single-service articles improperly stored. CUPS/LIDS STORED ON LINEN NAPKIN
- Critical. Observed handwash sink used for purposes other than handwashing. CUP, STEEL SCRUBBIE IN HANDSINK Corrected On Site.
- Critical. Observed papertowel dispenser functioning improperly. SEVERAL
- Ceiling tile missing. ABOVE WALK-IN COOLER/FREEZER
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Incomplete 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. NO PROOF AVAILABLE FOR MOST EMPLOYEES
|
5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fish from Williams Wholesale, dba Fisherman's Dock- invoice states for intended for cooking.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sushi.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tempura batter. Will use time.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before coming on duty.
- Food-contact surface not smooth and easily cleanable, bamboo mats for sushi rolling.
- Food-contact surface not smooth and easily cleanable, bare wood under hot water pot.
- Observed old food stuck to clean dishware/utensils- knives on rack.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Corrected On Site.
|
11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/9/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 6/17/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 1/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Midori Japanese Cuisine, 2151 Loch Rane Blvd #2, Orange Park, FL »