- Basic - Bowl or other container with no handle used to dispense food. Observed no handle container used to scoop sauce, rice, flour, and sugar. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed many CO2 tanks stored by the back door not adequately secured. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Observed napkin directly covering the sushi rice. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw beef over unwashed mushrooms in RIC. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed 0 ppm chlorine. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Observed many containers without labels in kitchen area.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer wash, rise but skip sanitizing step. **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice, sugar and flour stored in non-food grade containers.
- High Priority - Raw animal food stored in same container as ready-to-eat food. Observed shell eggs over stored on top of containers with sauce in RIC. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed chicken stored in a container that was over flowing into the steak in front of it. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen area. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available 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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07/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/6/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed container used to dispense uncooked rice.
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank by mop sink not adequately secured. **Corrected On-Site**
- 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 - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed food items being stored in thank you bags in the reach-in cooler and reach-in freezer.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed shrimp being thawed in the prep sink in standing water. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed eggs stored over unwashed produce.
- 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. Observed employee cutting mushrooms without wearing gloves. **Corrected On-Site**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed no sanitizing step in the ware washing process.
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed no sanitizing step in the ware wash process. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed HWS in kitchen by 3 comp sink blocked by a rack with boxes on top.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed containers stored in the HWS sink by the 3 comp sink in the kitchen.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 5 employees engaged in food preparation or handling with no CFM present.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the 3 comp sink.
- 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 soap provided at handwash sink. By the 3 comp sink.
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3/3/2014 | Routine - Food | Warning Issued |
- Basic - Covered waste receptacle not provided in women's bathroom and no waste receptacle provided in men's bathroom.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front kitchen handwash sink.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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10/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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