- Basic - Bowl or other container with no handle used to dispense food. Vinegar and rice **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi Bar.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. 79° f in cook line table. Placed into refrigerator 60° f **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over washed and prepped cucumbers. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice and fried rice.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Exit door locked. For reporting purposes only. Back door lock broken, establishment using dead bolt during inspection
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Roll cart in way **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Corrected On-Site**
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, grease on nonfood-contact surface. around small fryer
- Basic - Case/container/bag of food stored on floor in dry storage area. **Corrected On-Site**
- Basic - Food and/or grease residue on storage shelves. In kitchen area
- Basic - Grease under cooking equipment. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In small coolers
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 fried crabs
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Opened and packaged in house in reach in freezer Safe storage handouts posted **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
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1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed grease on floor behind and around cooking equipment
- Critical - Observed hand wash sink used for purpose other than washing hands. storing soiled cups 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. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed single-service items stored on floor. to go boxes
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried rice under 2 hrs Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2012 | Routine - Food | Call Back - Complied |
- Critical - No conspicuously located thermometer in holding unit.
- 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.
- Critical - Observed hand wash sink used for purpose other than washing hands. onions in hand wash sink
- Critical - Observed raw animal food stored over ready-to-eat food. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Repeat Violation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Repeat Violation.
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4/19/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation. Corrected On Site.
- 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...used for reference text only
- Observed floors around and under equipment soiled
- Critical - Observed food stored on floor. sauces and sugar in dry storage Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw shrimp, beef, chicken in reach in freezer
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. freeze on dates Repeat Violation.
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11/1/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength...establishment able to utilize three compartment sink to sanitize
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food stored on floor...sauce Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...mayonaise Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.
- Critical - Observed raw animal food stored over ready-to-eat food.
- Observed wall behind cooking equipment soiled with grease.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit...rice prepared under 1 hour Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...freeze on dates
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4/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed hand wash sink used for purpose other than washing hands...cleaning supplies in sink
- Observed utensil to scoop rice without handle
- Critical. Observed soiled reach-in cooler shelf...bottom of cooler
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7/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
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2/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked...items portioned in freezer
- Critical. No conspicuously located thermometer in holding unit...in reach in cooler under bar Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food...raw fish over veggies in reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food...raw shrimp over ice cream in reach in freezer
- Critical. Observed food stored on floor...onions in dry storage Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect...chef cutting chicken bare handed; discussed with chef having consumer advisory makes all raw meats ready to eat Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times...sink in kitchen
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12/29/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Public bathrooms shall be completely enclosed and shall have tight- fitting, self closing doors or, in bathrooms located outside a public food service establishment, have entrances and exits constructed in such a manner as to ensure privacy of occupants. Such doors shall not be left open except during cleaning or maintenance except that this [enclosure] requirement does not apply to a toilet room that is located outside a FOOD ESTABLISHMENT and does not open directly into the FOOD ESTABLISHMENT such as a toilet room that is provided by the management of a shopping mall.
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8/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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