Benihana Of Tokyo Steak House Improves its Sanitary Rating

Basic - - From inspection on 2016-06-20: Basic - Equipment in poor repair. Out of order dish machine n bar area .all glasses been sent to main dish machine to be properly wash rinse and sanitized until able to fix dish machine in bar area **Warning** - From follow-up inspection on 2016-06-21: Still not working waiting on parts , all glasses been properly wash rinse and sanitized in man dish machine

Basic - - From inspection on 2016-06-20: Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.above dry storage area **Warning** - From follow-up inspection on 2016-06-21: Must be properly protected by next unannounced routine inspection

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Teppan stations in dining area and wood cabinets in wait station and under Teppan stations **Warning**

Basic - Dead roaches on premises. 1 dead roach in dining area .area was closed off not open to the public and have been treated at 6/6/16,6/14/16 and will be treated tonight **Warning**

Basic - Equipment in poor repair. Out of order dish machine n bar area .all glasses been sent to main dish machine to be properly wash rinse and sanitized until able to fix dish machine in bar area **Warning**

Basic - Floor not cleaned when the least amount of food is exposed. Throughout dining area **Warning**

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.above dry storage area **Warning**

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.stored on top of prep table .placed on bottom shelvings **Corrected On-Site** **Warning**

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Found in 0 ppm in prep area .replaced with fresh sanitizer and rechecked found in 200 ppm **Corrected On-Site** **Warning**

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in dining area .area was closed off not open to the public and have been treated at 6/6/16,6/14/16 and will be treated tonight **Warning**

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Found over 400 ppm in kitchen area .replaced with fresh sanitizer and rechecked found in 200 ppm **Corrected On-Site** **Warning**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour scoop. Operator took flour scoop out of container. **Corrected On-Site**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All fish in sushi display case between 55°F and 60°F. Time undetermined. Display cooler was never turned on. See stop sale

Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Crab meat stored in hand wash sink at sushi bar. Operator took items out. **Corrected On-Site**

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. Dishmachine chlorine at the bar 0ppm, oper stir changed sanitizer solution, 100ppm **Corrected On-Site**

High Priority - Small flying insects in bar area. Observed 4 small flies in bar area, two small flies in soda station at hibachi area.

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary ammonia at greater than 400ppm, diluted to 300ppm **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, warewashing areas, provided. **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. Operator downloaded and filled the written procedure.

Basic - Case/container/bag of food stored on floor in dry storage area. Bag of tempura flour, moved to a shelf. **Corrected On-Site**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Using soiled wet cloth to wipe equipment and utensils at the sushi bar, soiled cloth removed, surfaces re-wiped with clean cloth in sanitizer solution. **Corrected On-Site**

Basic - Working containers of food removed from original container not identified by common name. Flour at the sushi bar storage area.

High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Cook coming from outdoors, washed hands upon request. **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, two hibachi carts not date marked, just prepared according to PIC, marked upon request. **Corrected On-Site**

Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Hibachi area

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Display unit at the sushi bar by the hot holding unit. Reach in cooler at the sushi bar by the exit door. Beverage air tall reach in cooler of the sushi bar **Warning**Display unit ant reach in cooler at the sushi bar holding foods at proper temperatures, Beverage Air tall reach in cooler not holding foods at proper temperatures, do not store potentially hazardous (time/temperature control for safety) food in this unit. 10/9/15

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. Hibachi car, discarded. **Corrected On-Site** **Warning**

Basic - Garbage on the ground and/or pad around dumpster. Cleaned. **Corrected On-Site** **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops at the Hibachi station, placed in water at grater than 135°f on the grill. **Corrected On-Site** **Warning**

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wiping cloths at the hibachi area. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Sugar bin, marked upon request. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Eel, shrimps, tuna at 70-71°f on the diplay unit at the sushi bar by the hot holding unit. Stop sale issued Poultry, seafood, cream cheese at 56-60°f in the reach in cooler at the sushi bar by the exit door. Less than 4h out of temperature according to mgr, moved to another unit and iced down. **Corrective Action Taken** **Warning**

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Hibachi station.washed hands upon request at the kitchen handsink. **Corrected On-Site** **Warning**

High Priority - Employee with infected sore/cut/burn/wound on hand or wrist without two layers of impermeable protection on the wound is handling food, clean equipment or utensils, or unwrapped single-service items. Dishwasher, changed bandage and put gloves on upon request. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shrimps at 49°f cooked vegetables 45°f on the lower shelves of the Beverage air tall cooler at the sushi bar. Iced down **Corrective Action Taken** **Warning**

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 one container of butter on a hibachi cart, less than 4h out of temperature according to mgr, discarded. **Corrective Action Taken** **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Poultry over shrimps, poultry moved to a lower shelf. **Corrected On-Site** **Warning**

High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**

Intermediate - Cold holding equipment not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Display unit at the sushi bar by the hot holding unit. Reach in cooler at the sushi bar by the exit door. Beverage air tall reach in cooler of the sushi bar **Warning**

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Dishwashing area **Warning**

Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Using time for the Sushi rice at the sushi bar and butter and sauces at the hibachi cars. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner, degreaser at the sushi bar. Labeled. **Corrected On-Site** **Warning**

Basic - Bowl or other container with no handle used to dispense food. Bowl inside rice warmer, removed. **Corrected On-Site**

Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Grill oven at the sushi station.

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Employee restroom.

Basic - Cloth used as a food-contact surface. Straining cut onions in a cloth. **Corrected On-Site**

Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Basic - Raw fruits/vegetables not washed prior to preparation. Onions.

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing utensils in the 3 compartment sink without sanitizing it. Run it in the dishmachine. **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. Chef carts only time marked on the first shift on 11/24/14 according to chart.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After touching face then engaged in food preparation. **Corrected On-Site**

Intermediate - Hot water not provided/shut off at employee handwash sink. Throughout premises.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage air reach in cooler at the prep area. **Warning**

Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases on walk in freezer floor. **Corrected On-Site**

Basic - Dead roaches on premises. One dead roach at the sushi bar floor. Cleaned **Corrected On-Site**

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prepping food wearing a watch. **Corrected On-Site**

Basic - Faucet/handle missing at plumbing fixture. Hand sink next to produce walk in cooler.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Salads (cut lettuce and cut tomato) at 67°f on the one door beverage air reach in cooler next to ice machines. Corrective action taken, moved to the walk in cooler. **Repeat Violation**

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**

Intermediate - Handwash sink not accessible for employee use at all times. Handsink in front of produce walk in cooler missing faucet.

Intermediate - No soap provided at handwash sink. Prep area. **Corrected On-Site**

Intermediate - Reach-in cooler not 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. One door beverage air reach in cooler next to ice machines. **Repeat Violation**

Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage air reach in cooler at the prep area. **Warning**

Basic - Working containers of food removed from original container not identified by common name. Flour, vinegar on the sushi bar area. **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Shrimps, sushi rolls and chicken breast at 48-50°f in the "beverage air" one door reach in cooler at the sushi bar. Corrective action taken, moved to another units capable of maintaining proper temperature. **Warning**

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Shredded lettuce and cabbage at 45°f on the produce walk in cooler. Corrective action taken, moved to another walk in cooler capable of maintaining proper temperature. **Warning**

High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter and sauces at the chef carts. Corrective action taken. Implemented time control procedure. **Warning**

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. **Corrected On-Site** **Warning**

Basic - Equipment in poor repair. Beverage Aire 46° single door cooler in prep room, meat cooler. Do not use until repaired maintaining 41° or under.

High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. 47° cut lettuce 47° 43° ice bath **Corrected On-Site**

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 46° beef, shrimp, poultry 42° iced down. **Corrected On-Site**

Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Ladies room, 78°.

Basic - Clean utensils or equipment stored in dirty container. Kitchen. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked food storage containers in shelf in kitchen.

Basic - Glass/Cup with no handle used to dispense drink ice.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any kitchen hand wash. **Corrected On-Site**

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic food containers in kitchen. **Corrected On-Site**

Basic - Open dumpster lid. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid glass cleaner in sushi station. **Corrected On-Site**

Critical - Observed cloth used as a food-contact surface. on top of cooked rice. sushi station in rice cooker. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Observed utensils stored in crevices between equipment. spatulas between handwash sink and 2 compartment sink in kitchen. Corrected On Site.

Critical - Observed food stored on floor. bag of onions on floor in storage room. onions were just delivered. Corrected On Site. Repeat Violation.

Observed employee with no hair restraint. Corrected On Site.

Equipment and utensils not properly air-dried.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen handwash sink by dishwash area/server station.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink by dishwash aa/server station.

Observed open dumpster lids. Corrected On Site.

Observed personal item/belt stored in same container with utensils in kitchen. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over sauces in reach-in cooler on cookline. Corrected On Site.

Critical - Observed food stored on floor. onions in dry storage area. Corrected On Site.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl/silver plate usEd to scoop mushrooms/vegetables. Corrected On Site.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.

Critical - Observed empolyee wash hands with no hot water. hot water at sushi station handwash sink takes several minutes. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen & sushi station. Corrected On Site.

Observed soiled dry wiping cloth in use. sushi station. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.

Critical - Handwash sink not accessible for employee use at all times. handwash sink in kitchen by dishwash area with bucket in it. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. sushi station handwash sink. Corrected On Site.

Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.

Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.

Observed leaking pipe at plumbing fixture. Under sink by dishwasher

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sauces in walk in cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sauces in reach in cooler

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach icooler

In-use utensil not stored with handle above the top of potentially hazardous food and the container.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.Corrected On Site. Repeat Violation.

Observed single-service articles stored without protection from contamination. Straws

Critical - Air gap not installed. Dip well

Critical - Identity of food or food product misrepresented.( Imitation crab meat ) misrepresented on menue as crab-

Clean wiping cloth not properly stored.

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Sushi bar, cook line drawer

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.

Critical - No conspicuously located thermometer in holding unit.

Critical - No conspicuously located thermometer in holding unit.

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 - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.

Critical - Observed buildup of slime in the interior of ice machine 2nd ice machine .

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed employee with no hair restraint.

Critical - Observed employee with wart on 1st finger handling food with bare hand.

Observed improper storage of maintenance tools that interferes with cleaning.

Critical - Observed interior of microwave soiled.

Observed open dumpster lids

Critical - Observed uncovered food in holding unit/dry storage area.

Critical - Observed uncovered food in holding unit/near ice machine

Observed unnecessary items stored in garbage enclosure.