- No Violations Were Observed
|
09/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over ready-to-eat food.eggs
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
07/31/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Food stored on floor.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
|
1/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
|
8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Oil **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Soda stored in ice used for drinks. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
|
6/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Underneath flat grill at front
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Sanitizing solution not maintained clean.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towels
- Intermediate - Soil residue in food storage containers. Poultry water dripping onto storage containers underneath prep table when prepping **Corrected On-Site**
|
2/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. Corrected On Site.
|
7/17/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed food being cooled by nonapproved method. TERIYAKI SAUCE Corrected On Site.
- Critical - Observed food stored on floor.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
|
7/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.TERIYAKI SAUCE IN WALK IN COOLER AT 141 COOKED ON 05-15-2012 AT 9:00pm AN IT IS 05-16-2012 3:21pm sauce being disgarded at time of inspection Corrected On Site.
- Critical - Drainboards or equivalent not large enough to accommodate all solied and/or cleaned items.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Floors not maintained smooth and durable.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. SPATULA
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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 - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. FRONT LINE GRILL
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.POT INSIDE MOP SINK
- Critical - Observed employee eating while preparing food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. EMPLOYEE WIPE FACE WITH TOWEL AND CONTINUED WORKING
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. SUSHI BAR
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed floor area(s) covered with standing water. Corrected On Site.
- Critical - Observed food stored in a prohibited area. EMPLOYEE DRINK NEXT TO FOOD IN REACH_IN FREEZER Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eel at 82f
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical - Observed spray hose at dish sink lower than flood rim of sink.
- Critical - Observed unlabeled spray bottle.
- Critical - Sink compartments too small to accommodate utensils or equipment.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation.RICE BEING WASHED WITH A NON FOOD GRADE HOSE
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/16/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SALMON Corrected On Site.*FOR SALMON (TUNA NOT VERIFIED)
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Observed uncovered food in holding unit/dry storage area. WALK IN FREEZER (PORK)
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. *SPRING ROLLS and SHRIMP
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet mop not hung to dry.
|
10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Corrected On Site.
- Critical - Observed establishment utilizing time (sushi rice) as a public health control without having written procedures.
|
6/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food (poultry) and the container.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, walk-in cooler/freezer door.
- Violation: 21-17-1 Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Violation: 53A-11-1 Certified Food Manager unable to answer basic Food Code questions-identifying sanitizer, potentially hazardous foods.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper cooling.
|
9/14/2010 | Food-Licensing Inspection | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 9-10-10.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cold holding equipment (reach-in cooler drawer, under grill, reach-in cooler inside kitchen and middle walk-in cooler) incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 9-10-10.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods (ground meat) and ready-to-eat foods (shrimp). Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food (cabbage) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- In-use utensil in nonpotentially hazardous food (mushroom) not stored with handle above top of food within a closed container. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food (poultry) and the container. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, walk-in cooler/freezer door.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed wastewater/sewage backing up through floor drains of establishment-from hadwash wastewater pipe.
- Observed grease accumulated under cooking equipment.
- Critical. Certified Food Manager unable to answer basic Food Code questions-identifying sanitizer, potentially hazardous foods.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Employees not informed of acceptable sanitary practices.
|
9/9/2010 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Sarku Japan #066, 19575 Biscayne Blvd Sp 1421, Aventura, FL »