- Basic - Ice buildup in 2 walk-in freezer. **Warning**
- Basic - Walk in freezer floor on disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.egg roll **Warning**
|
07/07/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling soiled with accumulated debris by walk in freezer. **Warning**
- Basic - Dumpster overflowing garbage. Boxes over flowing and some trash sitting outside the rear door. **Warning**
- Basic - Ice buildup in 2 walk-in freezer. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Freezer **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.imitaiom crab Placed in cooler **Corrected On-Site** **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. **Warning**
- Basic - Stored food not covered in walk-in freezer.. **Warning**
- Basic - Walk in freezer floor on disrepair. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor.kitchen **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour,sugar ,corn starch. **Corrected On-Site** **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 50f manager states rice was sitting out approx. 45f minutes advised to place ice on product. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried fish 109f advised. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over seafood and pork. Raw chicken over raw beef **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Chicken and duck over beef. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Glass door reach in cooler cookline cooked Chicken 45f **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Glass door reach in cooler n cook line. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.egg roll **Warning**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Some Employee training card not completely filled out/ names missing **Warning**
|
07/03/2014 | Complaint Full | Warning Issued |
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
|
12/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By clean dishes at dishmachine **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Buffet **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.fish 54f manager states has been sitting out for 1 hour. Fish and pork frozen siiting out to thaw. Placed in walkin cooler **Warning**
- Basic - Reuse of single-use articles. Jug made into a scoop manager discarded **Corrected On-Site** **Warning**
- Basic - Reuse of single-use number 10 cans. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salad bar cut leafy green 50f to 51f advised to add to time as a public health controll **Warning**
- High Priority - Pesticide-emitting strip present hanging on shelf with food storage **Corrected On-Site** **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 and the time removed from temperature control cannot be determined. Sprouts,noodles,rice at hibachi station less than 4 hours.advised to mark times **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked crabs.walk in cooler **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Boxes of detergent stored on boxes of mayo. **Corrected On-Site** **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hibachi **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By 3 compartment sink and waitstaion **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline **Warning**
|
12/19/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline
- Basic - Bowl or other container with no handle used to dispense food. In all food buckets **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In Sushi area **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food stored on floor. Ice on floor, ginger food bucket
- Basic - Ice buildup in reach-in freezer. All
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Ice cream scoop
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Packaged food has no English labeling. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Boxes of shrimp **Corrected On-Site**
- Basic - Reuse of single-use articles. Plastic jugs
- Basic - Stored food not covered in walk-in freezer.
- High Priority - Cut leafy green cold held at greater than 41 degrees Fahrenheit. 57f place in cooler
- High Priority - Dented/rusted cans present. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Repeat Violation**
- High Priority - Pesticide-emitting strip present in food prep area. Fly glue strips **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At buffet, melons temp at 53°, cut leafy greens temp at 51°, fried items temp between 128° to 132°, **Repeat Violation**
- 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, sushi rolls, fried items, melons, cut leafy greens at buffet **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Top of reach in cooler.
- High Priority - Raw animal food stored in same container as ready-to-eat food. In in same pan as produce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. At Sushi bar area's reach in cooler raw shrimp over ready to eat **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. At Sushi area-evidence by food debris in hand sink **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both at Sushi area
- Intermediate - Hot water supply not maintained during peak periods. **Corrected On-Site**
- Intermediate - No handwash sink for employees. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All **Repeat Violation**
|
11/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In all food buckets, single serve plastic containers with no handle used as scoop
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside all buffet tables
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Apron at sushi area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Faucet/handle missing at plumbing fixture.cookline handsink
- Basic - Food stored on floor.
- Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ice buildup in walk-in freezer. Both freezers
- Basic - In-use tongs stored on equipment handle between uses. At sushi area, tongs hanging on flat grill handle
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. At sushi area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In sushi area
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Shatter proof bulb is acceptable
- Basic - No handwashing sign provided at a hand sink used by food employees.cookline
- Basic - Reuse of single-service articles. Containers used as scoops in rice and flour **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - First aid supplies improperly stored.
- High Priority - Live flies in kitchen.
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 50f advised to rehydrate noodles in refrigeration. Corn starch in water 62f place in reach in cooler.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. All fry items have a temperature between 121°-133°, less than 4 hours, advised
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef and cooked beef in reach in cooler of sushi area
- High Priority - Raw animal food/shell eggs stored over ready-to-eat food.walk in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager ice machine is currently not being used.
- Intermediate - Cutting board(s) stained/soiled. At sushi area
- Intermediate - Employee used handwash sink as a dump sink. Food debris in handsink on cookline.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Plastic wrap for sushi mat needs to be changed every 4 hours
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.glass door cooler on cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour, rice
|
10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in dry storage area. Waitstation
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Floor in walk in freezer with build up of ice
- Basic - Food stored in dry storage area not covered.
- Basic - No handwashing sign provided at a hand sink used by food employees.cookline **Corrected On-Site**
- Basic - Nonfood-grade grill used as a mixer
- Basic - Self serves ice cream in deep containers. Where customer will put arm into container
- Basic - Stored food not covered in walk-in freezer.
- Basic - Toilet not flushing/functioning properly. Handle missing to flush Tiolet in employee restroom.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At ice cream bar.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cookline reach in cooler
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 80f manager discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 114f advised.
- High Priority - Raw animal food not properly separated from ready-to-eat food. In walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Stand up reach in on cookline
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged.
- High Priority - Wd-40 stored on ice machine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Waitstation **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.rice
|
4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. From 180 to 275
- Critical - Fire alarm system not installed with more than 300 occupant load. Notified Fire AHJ. For reporting purposes only. Establishment must meet all requirements of the temporary CO and agreement with the city of Daytona Beach. Per city of Daytona Beach occupancy can not exceed 299 and must have fire watch.
- Critical - No conspicuously located thermometer in holding unit.walk in cooler.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Left side draining board has a hand sink installed. Operator states will in stall shelf over 3 compartment sink and splash guard.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed floor area(s) covered with small amount standing water by water heater.
|
12/21/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Report review
Restaurant representatives - add corrected or new information about Hibachi Grill, 1312 W Intl Speedway Blvd, Daytona Beach, FL »