- Basic - No handwashing sign provided at a hand sink used by food employees....sushi bar.
- High Priority - Live, small flying insects in food preparation area. .....beverage (tea) station and sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit........cut lettuce 65° in buffet area . Food being held less than 4 hours . Time marked on it. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.......raw shell eggs above ready to eat sauce in walk in cooler. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.......rinsing pitcher in handwashing sink in beverage ( tea ) station . **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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked........sauces in walk in cooler. **Corrected On-Site** **Repeat Violation**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Underneath fryer, stove in kitchen.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly..... 00 ppm. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce 55° in server station . Food moved to freezer.
- 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. .....rice in sushi bar. Operator discarded rice.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken, raw beef above rice, noddles . Kitchen. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs above raw fish. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....kitchen .
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tofu, rice, noddles, sauce in reach in cooler and walk in cooler.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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8/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food......in sugar container. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair........Small glass door reach in cooler in kitchen . Must not have stored any potentially hazardous food until maintain at 41° or below. **Warning**
- Basic - In-use whipper stored in standing water less than 135 degrees Fahrenheit in cook line. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar. **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.......tuna ,wahoo, fish eggs, meats in sushi bar. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. .......Underneath prep. and handwashing sink in kitchen. **Warning**
- Basic - High Priority - Dead roaches on premises.......15 dead roaches underneath table shelf, table drawer, behind freezer at corner of kitchen area. **Warning**
- High Priority - Dishmachine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly...00 ppm. Advised to operator sanitize in 3 compartment sink. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. .......Rice , sauce 50° in small glass door reach in cooler in kitchen. Food moved to walk in cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. ........raw shrimp above pasta in cook line reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.........10 live roaches underneath table shelf in paper boxes in corner of the kitchen area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.......kitchen. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. .......Container, dressing bottle in handwashing sink in kitchen **Corrected On-Site** **Warning**
- Intermediate - No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink........kitchen. **Corrected On-Site** **Warning**
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8/28/2013 | Routine - Food | Emergency order recommended |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. ... Not observed in COOK LINE REFRIGERTION
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ...chicken breasts on prep table near dishmachine.
- Basic - Stored food not covered in walk-in cooler. In Walk In Cooler, Cooked vegetables, Raw Chicken Pieces.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation** **RepeatViolation** **Admin Complaint** **Admin Complaint**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Cutting board(s) stained/soiled. ... Cook line cutting board I heavily stained and not cleanable
- Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. ...chef stated that salmon is received fresh an freeze treated on-site.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. ...No freezing records exist.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... In Walk In Freezer, multiple meats and seafood are portioned and re-packaged and are NOT labeled and date marked. **Repeat Violation**
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5/24/2013 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. --- tested at 0 PPM.
- Critical - Manager lacking proof of Food Manager Certification and no one certifed at this location.
- Critical - No conspicuously located thermometer in holding units. --- throughout.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. --- Corrected On Site.
- Critical - No 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. --- Repeat Violation. (From 08-25-2011)
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- only one invoice available indicatingthat 'one' purchase of salmon was farm raised and pellet fed.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ---cook-line reach in cooler,doors, door handles and exterior soiled with encrusted/decomposed foods.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. --- in walk in cooler , cloth atop breaded vegetables
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. --- Corrected On Site.
- Observed equipment in poor repair. --- 2 door "Trailsen" reach in cooler opposite walk in cooler .
- Critical - Observed handwash sink used for purposes other than handwashing. --- handsink on cook line, used to store soiled utensils.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. --- on cook line, dry food containers each have an (approx.) one pint plastic single-use bowl without handle left in foods. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- spoon for rice at sushi bar. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. --- unit not rnning an has mold-like growth inside and heavy mildew/spoilage odor.
- Observed leaking pipe at plumbing fixture. --- water line for ice machine filters is leaking on kitchen floor.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. ---sushi rice. (chef said he "knows how long sushi-rice has been there by if it's warm.") Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler , raw beef, cut vegetables. Repeat Violation. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.--- in walk in freezer ,a container of rangoons
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue. --- cook-line cctting board and food cover area heavily soiled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler , cooked noodles, breaded vegetables , sauces Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in freezer, multiple prepared items such as (what appear to be) rangoons, spring-rolls, skewered meats, skewered, seafoods, are not labeledand date marked
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wall not smooth and easily cleanable. --- cook-line, walls have pai t peeling above food prep area.
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Observed PHF sushi held at greater than 41 degrees F. Corrected On Site.
- Critical - Observed cloth used as food contact surface on meat, vegetables and noodles.
- Critical - Observed cold holding equipment not maintaining food at temperature (Sushi Display).
- Critical - Observed cooked chicken pieces on cookline cold table at 52 degrees F. Corrected On Site
- Critical - Observed handsink at Sushi Bar with no hot water. Line turned off due to leak.
- Critical - Observed improper use of plastic containers without handles in dry food bins.
- Critical - Observed line cook go from handling soiled equipment to food prep without washing hands.
- Critical - Observed no conspicuously located thermometer in refrigeration units.
- Critical - Observed no date marking on prepared PHF's in Walk-in-cooler. Sauces, casseroles, noodles.
- Critical - Observed raw animal food (shell eggs) above ready to eat (RTE) food (fresh cut/sliced vegetables).
- Critical - Observed shell eggs piled high in cookline cold table - above RTE food.
- Critical - Observed uncovered food in walk in cooler (vegetables, sauces, casseroles).
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1/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- ice scoop stored on top of soiled ice machine
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. --- throughout kitchen.
- Food-contact surface not smooth and easily cleanable. --- 2 glass door "Beverage-Air" under counter cooler (to the immediate right as entering kitchen from dining room) - the top of this unit is heavily oxidized (rusted) , is not easily cleanable, and not appropiate as a (FCS) Food Contact Surface. --- it is presently used to hold sauces, and dressings, dishes, bowl and spoons.
- Critical - Handwash sink not accessible for employee use at all times. --- handsink in dishmachine area, completely blocked by tool boxes, garden hose, rice warmer on floor, flexible electrical conduit and a bag of grout.
- No plan review submitted and renovations in progress.
- 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
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- exteriors of equipment: 2 door traulsen reacch in cooler, 2 glass door 'beverage air' undercounter cooler; exterior of ice machine;
- Critical - Observed buildup of soiled material on mixer head. --- 'Boxer' floor mounted mixer.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules --- cleaned/sanitized spatulas, whisks, ladles, appliance attachments, scoops etc stored in soiled stainless steel pigeon holes (oopposite ice-machine.)
- Critical - Observed cloth used as a food-contact surface. --- on andunder draining meats in walk in cooler.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. --- wood slatted 'barrel-type' rice in use.
- Critical - Observed handwash sink used for purposes other than handwashing. --- handsink in dishmachine area, used to hold cans of spraypaint, paint rollers, and plumbing supplies.
- Critical - Observed handwash sink used for purposes other than handwashing. used to thaw raw shrimp. --- Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. ---plastic bowls in lieu of scoops are left in foods in the rice bin, flour bin, and sugar bin.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. --- ice cream type scoop in standing waternext to room temp sauce on pasd-thru counter next to drop-in-freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, raw shrimp, raw chicken breasts, diced pinapple.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, sauces, casseroles, portioned wrapped noodles, cut vegetable mixes(?)
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11/4/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Masa Habachi, 4801 Linton Blvd #b5-B8, Delray Beach, FL »