Japan Cafe Degrades its Sanitary Rating
Fort Lauderdale, FL 33323
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Basic - Equipment and utensils not properly air-dried - wet nesting.
Basic - In-use wet wiping cloth/towel used under cutting board.
Basic - Old labels stuck to food containers after cleaning.
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. Operator stated time clock on sushi rice started at 12:00 noon, it was 3:52 when sushi rice temperature was taken- 132-136° F. Advised operator to discard rice at 4:00 pm.
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
No Violations Were Observed
Basic - Buildup of food debris/soil residue on equipment door handles. Observed that both the walk-in cooler and walk-in freezer door handles are soiled with ok'd food.
Basic - Cutting board has cut marks and is no longer cleanable. Observed a deeply grooved white cutting board with a black mold-like substance that is in use. This board was discarded. **Corrected On-Site**
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw shrimp being thawed in a pan of standing. Cold was was turned on. **Corrected On-Site**
Basic - Reuse of single-service articles. Observed that cardboard is being reused under cutting boards.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Upon arrival, observed no chlorine sanitizer being used when washing small wares. Observed approximately 10 ppm when tested. The Mgr corrected it to 50 ppm. **Corrected On-Site**
High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. Upon arrival observed an employee put on gloves without washing hands first. I spoke with the Mgr and he corrected him. **Corrected On-Site**
High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area near the ice machine.
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed 3 cans of roach spray in cabinet behind the front counter.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed chicken cooked on 3/28/16 has a temperature range of 42-51 degrees in the walk-in cooler and a reach-in cooler. **Repeat Violation**
High Priority - Raw animal food stored over canned/bottled drinks. Observed raw seafood stored on top of canned sodas in the walk-in cooler.
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee crack raw shell eggs while wearing gloves. He then picked up a clean pan before washing hands and changing gloves. Mgr instructed him the wash hands and put on new gloves, which he did. **Corrected On-Site**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of chicken. **Repeat Violation**
Intermediate - Cutting board(s) stained/soiled. Observed 3 cutting boards in use that have a black mold like substance on them. They were all discarded. **Corrected On-Site**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties as evidenced by the number of violations.
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed chicken was being cooled in containers over 8" deep. **Repeat Violation**
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked Chicken in the walk-in cooler. **Repeat Violation**
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. Employees that cook the food have no idea where a probe thermometer is kept.
Intermediate - Probe thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food. Employees responsible for cooling food do not know where a probe thermometer is kept.
Basic - Dead roaches on premises. Observed 1 on the floor behind the front counter, it was immediately discarded. **Corrected On-Site**
Basic - Floor area(s) covered with standing water in the kitchen.
Basic - Food stored in kitchen not covered. Observed nest stacking of cooked pans of fried rice. The pans are stacked with no protective barrier between the bottom of the pan and the food. Manager voluntarily discarded the rice. **Corrective Action Taken**
Basic - Food stored on floor. Observed raw chicken in bus tubs being prepped on the floor. They were all put on a table. **Corrected On-Site**
Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. The water temperature water was 79°. The water was dumped. **Corrective Action Taken**
High Priority - Dented/rusted cans present. See stop sale. Observed a badly dented can of oyster sauce.
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. Observed raw beef stored above raw shrimp in the walk-in cooler. Mgr put the beef under the shrimp. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
Basic - Bowl or other container with no handle used to dispense food. Observed that a plastic take-out bowl was being used as a scoop for tempura batter. Bowl was discarded. **Corrected On-Site**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed a case of raw chicken and a tub of raw pork stored on the walk-in cooler floor. These were put on shelves. **Corrected On-Site**
Basic - Dead roaches on premises. Observed 1 on the floor by the convection oven. This one was thrown out in the garbage. **Corrected On-Site**
Basic - Stored food not covered in walk-in cooler. 2 Pans of fried rice are nest stacked with no protective barrier between the pans in the walk-in cooler. A stop sale was issued for the bottom pan.
High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Fried rice and cooked chicken in the walk-in cooler.
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of fried rice and cooked chicken.
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Observed a long set of tongs in the kitchen hand sink. Tongs were immediately removed. **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed fried rice that was cooling in a large plastic container approximately 6 " deep and cooked chicken in a container approximately 8" deep.
Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Fried rice and cooked chicken in the walk-in cooler.
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 4 expired training certificates.
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under the 2 rice cookers in the kitchen. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Steam table pans are stacked wet. **Repeat Violation**
Basic - Reuse of single-use articles. Observed that cardboard boxes are cut up and used under cutting boards to prevent slippage. **Corrected On-Site**
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Customer self serve unwrapped plastic utensils are not under a sneeze guard . Intensional were put behind the front counter to be handed out as needed. **Corrected On-Site**
Basic - Walk-in cooler gasket torn/in disrepair. True upright reach-in cooler on the cook's line.
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. Employee cutting cabbage. **Corrected On-Site**
High Priority - Food stored in ice used for drinks. See stop sale. Observed 4 bottles of water stored in the drink ice for the soda machine.
High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantains on the front steam table. Plantains were reheated to 170° **Corrected On-Site**
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed that all the line pans are stacked wet.
Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 3 bus tubs of raw chicken being thawed at room temperature in the kitchen. **Corrected On-Site**
High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested at over 200 ppm, corrected to 100 ppm chlorine. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable. A white cutting board on a prep table.
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers in the prep area.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw chicken thawing in standing water in a prep area. **Corrected On-Site**
High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit at the front counter. Placed in a reach-in cooler. **Corrected On-Site**
High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit at the front counter. Placed in a reach-in cooler. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked rice in the walk-in cooler. **Corrected On-Site**
Intermediate - Accumulation of black/green mold-like substance on a cutting board on a prep table.
Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
Basic - Attached equipment soiled with accumulated grease. Side of the deep fat fryer.
Basic - Reuse of single-use number 10 cans. Reused for chili oil.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. Provided form and helped fill out. **Corrected On-Site**
Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup used for sauce. **Corrected On-Site**
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans
Basic - Food stored on floor. Cabbage in the kitchen **Corrected On-Site**
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice molder.
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Thermometer was broken in the upright reachin cooler in the kitchen. Replaced with a new thermometer. **Corrected On-Site**
Basic - Reach-in cooler gasket torn/in disrepair. True Refridgerator.
Basic - Walk-in cooler gasket torn/in disrepair.
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 109°
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **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
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.large amount of chicken in large bin- corrective action- chicken distributed in several pans **Corrected On-Site**
Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Corrected On-Site**
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.in sushi reach in cooler
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
Basic - Wall in disrepair.by rice area
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. **Corrected On-Site**
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
Basic - No copy of latest inspection report available.
observed cutting board grooved/pitted and no longer cleanable.
Critical - ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk-in cooler. corrected on site.
Critical - observed potentially hazardous food thawed at room temperature. corrected on site.
observed cutting board grooved/pitted and no longer cleanable.
Critical - manager lacking proof of food manager certification. this violation must be corrected by 01/05/13.
No Violations Were Observed
Critical - Observed food stored on floor. Corrected On Site.
Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired This violation must be corrected by : 07/17/12.
Critical - Observed dented/rusted cans.Sauces cans greater volume than its normal state- Stop sale issued-
Critical - Observed uncovered food in holding unit/dry storage area. Vegetables and rice in walk in cooler Corrected On Site.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
Employee lockers improperly located. Corrected On Site.
No Violations Were Observed
Critical - Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 10/22/11.
Critical - Observed food stored on floor. Chicken Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Ice scoope Corrected On Site.
Observed cutting board grooved/pitted and no longer cleanable.
Observed utensils in poor condition. No handle
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Plumbing system in disrepair. Three compartment sink
Critical - Observed roach activity as evidenced by live roaches found- One live in kitchen Corrected On Site.This violation must be corrected by : 08/23/11.
Critical - Observed live flies in kitchen.
Critical - Outer openings of establishment cannot be properly sealed when not in operation.
Critical - Observed food stored on floor. potatoes Repeat Violation.
Critical - Observed uncovered food in holding unit/dry storage area. water and oil
In-use utensil not stored with handle above the top of potentially hazardous food and the container. sugar Corrected On Site.
Critical - Observed food stored on floor plantains walkin freezer. 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, cutting cabbage Corrected On Site.Employee washed hands and put gloves on.
Observed nonfood-contact equipment in poor repair shelves in dry storage.
Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean utensils in dirty cambro. Corrected On Site.
Observed attached equipment soiled with accumulated dust fans I walkin cooler.
Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours rice. Corrected On Site.
Critical - Observed raw animal food stored over ready-to-eat food chicken over eggrolls WIC. Corrected On Site.
Critical - Observed uncovered food in holding unit/dry storage area baking soda and salt.Corrected On Site.
Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing 200 ppm.
Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
No Violations Were Observed
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 Expired This violation must be corrected by : 5/26/09.
Observed cutting board grooved/pitted and no longer cleanable.
Observed food debris accumulated on kitchen floor. Walkin cooler.
Critical - Observed soiled reach-in cooler gaskets.
Observed wall soiled with accumulated food debris.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
Observed cutting board grooved/pitted and no longer cleanable.
Critical - Observed torn packages/bags of food exposing the contents to contamination.
Critical - Observed uncovered food in holding unit/dry storage area.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.