- Basic - Bowl or other container with no handle used to dispense food. Observed a handle less take-out bowl used for dispensing sauces. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop for the ice machine stored on a shelf.
- Basic - In-use knife/knives stored in cracks between pieces of equipment on the cooks line.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice was not refrigerated over night.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in a rice warmer in the kitchen.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Rice left in a rice warmer all night.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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 2 employees handling dessert items bare handed **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon used for sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw fish eggs not refrigerated at the sushi bar. Placed into a reach-in cooler. **Corrected On-Site**
- 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. On sushi rice. Rice was made at 11am, put time mark on the sushi rice. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken , fish and pork, all in the same container.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice was not refrigerated at night.
- Intermediate - Equipment drain line draining into handwash sinkat the sushi bar. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of water in the sushi bar hand sink.
|
5/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Portable fan
- Basic - Build-up of grease on nonfood-contact surface. Cookline equipment
- Basic - Build-up of soil/debris on the floor under shelving.
- 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. **Corrected On-Site**
- Basic - Equipment in poor repair. Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushi bar reach in cooler.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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. Raw fish at the sushi bar. Discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sushi rolls
- High Priority - Potentially hazardous (time/temperature control for safety) food in the process of reheating for hot holding has not reached 165 degrees Fahrenheit after more than 2 hours . Rice on warmers at 89°F - 123°F after almost 2 h according to mgr. reheated to 165°F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over condensed milk. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Salmon, tuna, escolar tilapia, octopus in a sushi bar reach in cooler at 56-60°F. Discarded. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. "Washing" hands with gloves on. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ice, sauces, salads on the walk in cooler.
|
9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook line. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Dry storage area. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken, salmon. Moved to a cooler **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Dry storage area.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Wrapped rice in a warmer at 123?F, moved to a freezer. **Corrected On-Site**
- 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. Lettuce, gloves on. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Discarded. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink sushi bar **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Dry storage.
- Intermediate - Spray bottle containing toxic substance not labeled. Soap. **Corrected On-Site** **Repeat Violation**
|
4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. women's restroom.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi bar. Repeat Violation. Corrected On Site.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. plywood shelf in warewashing area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi bar. Corrected On Site. gloves.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Observed dispensing equipment that allows contamination. no handled cup or bowl inside a food container, flour. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed food debris accumulated on kitchen floor.dry storage.
- Critical - Observed food stored in ice used for drinks. container with seafood inside the ice machine. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. soiled utensiil inside spiled dipperwell. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed interior of toaster oven soiled. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat, seafood over cut vegetables, sauces in a cooler. Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. degreaser. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar.
|
8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/30/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler. operator turned the unit colder.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi bar. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop on top of the ice machine. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knives in crevices between equipment. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion for Escolar delivered by Manny's Seafood.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup/bowl inside a food container , rice. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. soiled utensils in soiled dipper well.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, meats, sauces, soups in the walk in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. sushi rice at the sushi bar, sushi roll in a reach in cooler. food was discarded.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat, seafood over cut vegetables in a reach in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed unlabeled spray bottle. soap in a squeeze bottle. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site. discarded. Repeat Violation. Corrected On Site.
|
4/25/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on dishwasher's racks.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated on floor corridor's carpet.
- Critical - Observed hand wash sink used for purpose other than washing hands.Dumping ice, waitress station, 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.Rice. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sishi rice, see 2. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food.Row fish over veggies, reach in cooler, cooks line. Corrected On Site.
- Observed waste line passing through handwash sink, front line.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Cook, sushi prep employee, Corrected On Site.
|
10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/5/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Display case. see 3a.
- Critical - Hand wash sink lacking proper hand drying provisions.Front side.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Front counter.
- 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.
- Critical - Observed bathroom facility not clean.Toilet's bottom part.
- Observed build-up of food debris, dust or dirt on storage racks.
- Observed build-up of grease and dust on kitchen's fan.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Display case, front line. Operator trasferred Seafood to Reach in and WI cooler which maintain 41 F under.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
1/27/2011 | Complaint Full | Warning Issued |
- Critical. Observed food stored in ice used for drinks. food storage containers stored in ice machine used for drink-ice in kitchen.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sauce buckets Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed build-up of food debris, dust or dirt and/on nonfood-contact surface. shelfs throughout
- Observed build-up of dust and/or dirt on nonfood-contact surface. A/C vents
- Observed build-up of dust and/or dirt on nonfood-contact surface. fan guard of walk-in cooler
- Observed gaskets with debris/slimy/mold-like build-up. several in kitchen and frontline sushi station
- Observed utensils stored in crevices between equipment. knifes stored between coolers Repeat Violation.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap on bottom / showing light.
- Observed debris and/or grease accumulated under cooking equipment, coolers, prep tables.
- Observed personal care item stored with food. purse, cell phone, keys on cookline shelf/table Corrected On Site.
- No copy of latest inspection report.
|
12/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Observed unlabeled spray bottle.
|
5/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed food stored in ice used for drinks. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Unwrapped single-service utensils not presented so that only the handles are touched. Corrected On Site.
- Observed wall soiled with accumulated food debris.
|
10/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/28/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Wasabi Japanese Restaurant, 15953 Pines Blvd, Pembroke Pines, FL »