- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Box of pineapples. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees.min bathroom and HWS in back dishes area.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Nonfood-grade basting brush used in food.
|
08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb inside reach in cooler has no coating or cover.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cheese stored next to shell eggs in wic.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Prep table blocks hand sink. **Corrected On-Site**
- Observed frayed/spliced electrical wires. For reporting purposes only. Wire goes through prep area. **Corrected On-Site**
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Corrective action taken
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface.WIC on tuna
- Basic - Cutting board has cut marks and is no longer cleanable. Near micro wave
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In service area near rice cooker
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
|
4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Pots
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed encrusted material on can opener.
- Observed gaskets/seals on cold holding unit in poor repair. Reaching cooler desert area
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi area
- Critical - Observed potentially hazardous food thawed at room temperature. Beef
- Critical - Working containers of food removed from original container not identified by common name.
|
12/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. cook line.
- Critical - No thermometer provided to measure temperature of food product.
|
3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. reachbin units.
- Critical - No oyster warning sign with required language provided.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
|
9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No oyster warning sign with required language provided.
- Critical - No 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. Pro
|
3/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Makoto, 9700 Collins Ave Space 107, Bal Harbour, FL »