- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Flies on fly tape in kitchen.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dish machine.
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Cook line, used same knife for cutting raw beef, chicken, scallop. Wiped knife on wet towel between each.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops, by walk-in cooler.
- Basic - No container installed for catching grease from hood drip tray. One missing.
- Basic - Open dumpster lid.
- Basic - Water draining onto floor surface. From soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi prep area.
- Basic - Wood food-contact surface not properly sealed. Shelving.
- 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. Cutting fruits at bar. **Corrected On-Site**
- High Priority - Establishment is attempting to achieve parasite destruction onsite in a freezer that does not maintain a constant temperature of -4 degrees Fahrenheit or below. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Lane snapper.
- High Priority - No proof of parasite destruction or aquaculture documentation for salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw Beef 42° raw salmon 43° in reach-in cooler. Raw chicken in double pan in top reach-in cooler 46°, other foods at 39-41°. Double pan removed.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sauces in walk-in cooler.
- High Priority - Toxic substance/chemical stored by or with food. WD40 spray on food storage rack.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
- Intermediate - Equipment drain line draining into handwash sink. From keg cooler.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. On cook line.
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09/23/2014 | Routine - Food | Warning Issued |
- Basic - Plumbing system in disrepair. Ice maker not fully installed, waiting on compressor.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 2 hand wash sinks at sushi counter, 2 of 4 hand wash sinks in kitchen.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/5/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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