Miya Sushi Restaurant Improves its Sanitary Rating

Basic - Interior of microwave soiled with encrusted food debris.1st microwave in the kitchen, inside and outside.On callback: the microwave still needs to be cleaned inside and out,

Basic - Soil residue build-up on nonfood-contact surface.On the floors under equipment such ad reach in coolers.On callback: the floors still need to be cleaned under the kitchen equipment.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Food processed on site and then frozen, does not bear a second date when removed from freezer. Salmon. On callback: only one date is on the salmon.

Basic - In-use tongs stored on equipment door handle between uses.Tongs stored on equipment handle, where passerbys legs/clothes would touch the food contact surface. **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.1st microwave in the kitchen, inside and outside.

Basic - Soil residue build-up on nonfood-contact surface.On the floors under equipment such ad reach in coolers.

High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.The 3 compartment sink had a hose that reaches below flood rim.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter on the cook line was 75°. The ice had melted. It was put in the freezer, and then re iced.Chicken in the white small reach in cooler, 46°, 46°. The chicken should be moved to a below 41° unit.Salad table: sauce 57°, cut vegetable 54°.

High Priority - Raw animal food stored over ready-to-eat food.Raw salmon stored over prepped celery and carrots, 1st reach in cooler in the kitchen.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Food processed on site and then frozen, does not bear a second date when removed from freezer. Salmon.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice scoops stored in standing, 78° water, next to rice cooker in the kitchen.

Basic - Soil residue build-up on nonfood-contact surface.On the drapes leading into the sushi area.

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

Basic - Carbon dioxide/helium tanks not adequately secured.2 tanks in dry storage.

Basic - In-use tongs stored on oven door handle.7 tongs on oven doors. **Corrected On-Site**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice scoops stored in standing, 78° water, next to rice cooker in the kitchen.

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

Basic - Soil residue build-up on nonfood-contact surface.On the drapes leading into the sushi area.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Boiled beef 56°.

High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Walk in cooler ambient air 59° next to eggs. Cracked an egg, internal temperature was 59°.

High Priority - Toxic substance/chemical improperly stored.Stainless steel spray stored over chest feezer in the kitchen.Blue spray cleaner stored over bulk Saran Wrap in dry storage, corrected.

Intermediate - Handwash sink used for purposes other than handwashing.The kitchen hand wash sink in the back had chunks of onion in it.

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

Intermediate - Walk-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. Boiled beef 56°, shell eggs 59°.

High Priority - Vacuum breaker missing at mop sink faucet.

Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. (Case of drink straws on floor in dry storage area) **Corrected On-Site**

Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. (Water sitting in the bottom of reach-in cooler with cold table that is not maintaining temperature)

Basic - Food stored in holding unit not covered. (Batter @ Breading station not covered) **Repeat Violation**

Basic - Interior of microwave soiled with encrusted food debris.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (Over 200 ppm - corrected to 100 ppm.) **Corrected On-Site**

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Food container stored in ice used for drinks. (Container for lemons stored in drink ice in ice bin) **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Cold table: Tofu 52°f, cut lettuce 54°f, ground beef 52°, sauce 50°f)

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shrimp over RTE carrots in reach-in cooler on cook line) **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. (Raw beef over RTE lettuce in walk-in cooler)

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. (No towels @ Hand wash sink just inside kitchen) **Repeat Violation**

Intermediate - Refrigerator 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. (Reach-in cooler cold table not maintaining TCS foods @ 41°f or below. Tofu 52°f, cut lettuce 54°f, ground beef 52°)

Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored in holding unit not covered. (Batter at Breading station not covered) **Corrected On-Site** **Repeat Violation**

Basic - Old labels stuck to food containers after cleaning. **Repeat Violation**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw beef over RTE carrots) **Corrected On-Site** **Repeat Violation**

Intermediate - Handwash sink used for purposes other than handwashing. (Containers in sink in sushi bar area) **Corrected On-Site**

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

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Old labels stuck on food containers after cleaning. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. (On 2-door stainless unit) **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR''s contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Basic - Bowl or other container with no handle used to dispense food. (No handle scoop in dry rice in dry storage area) **Warning**

Basic - Build-up of grease/dust/debris on hood filters. **Warning**

Basic - Case/container/bag of food stored on floor in dry storage area. (Tub of dry rice on floor) **Warning**

Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. (In dry storage area) **Warning**

Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site** **Warning**

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**

Basic - Equipment and utensils not properly air-dried - wet nesting. (Several plastic pans staked wet) **Warning**

Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**

Basic - Food stored in holding unit not covered. (Batter at breaking station on cook line not covered) **Corrected On-Site** **Warning**

Basic - Gaskets/seals on holding unit in poor repair. (On chest freezer unit by dish area) **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. (Water temperature 82°f) **Repeat Violation** **Warning**

Basic - Interior of microwave soiled with encrusted food debris. **Warning**

Basic - Old labels stuck on food containers after cleaning. **Warning**

Basic - Reach-in cooler gasket torn/in disrepair. (On 2-door stainless unit) **Warning**

Basic - Single-service articles not stored inverted or protected from contamination. (To go container on shelf next to walk-in cooler and on shelf in bar area not inverted) **Corrected On-Site** **Warning**

High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. (Reach-in cooler chicken 49°f and beef 45°f) **Warning**

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. (Salmon from Mayport CandC Fisheries. Invoice states "all product must be cooked before consumption". **Warning**

High Priority - Nonfood-grade containers used for food storage _ direct contact with food. (Plastic container with leaf lettuce in reach-in cooler next to chest freezer) **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Reach-in cooler across from fryers raw shrimp 45°f and raw beef 51°f. Batter at breaking station 66°f) **Warning**

High Priority - Raw animal food stored over cooked food. (Raw beef egg rolls in reach-in cooler) **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. (Raw shrimp over vegetables) **Warning**

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer _ all products not commercially packaged. (Raw chicken over raw beef in chest freezer) **Warning**

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 out of original packaging over squid in reach-in cooler) **Repeat Violation** **Warning**

High Priority - Toxic substance/chemical stored by or with food. (Butane containers on shelf above rice in dry storage area) **Warning**

High Priority - Toxic substance/chemical stored by or with single-service items. (Window cleaner on shelf above single service items) **Corrected On-Site** **Warning**

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. (In 3 reach-in coolers thermometer broken or not working properly) **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. (Calamari and escolar not marked) **Warning**

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. (Soup in cooling in walk-in cooler stored in large pot) **Warning**

Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu

Basic - Working containers of food removed from original container not identified by common name. Sushi bar fish not labeled.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in upright freezer not all products commercially packaged.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 74 degrees F

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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. 0 ppm

High Priority - Vacuum breaker missing at hose bibb. Dish wash sink faucet.

No Violations Were Observed

Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.

Critical - Observed food stored on floor. Kimchi Corrected On Site.

Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef preparing sushi with bare hands. Corrected On Site. Employee put on gloves.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi prep area

Food-contact surface not smooth and easily cleanable. Knife with handle taped. Corrected On Site.

Critical - Observed accumulation of debris in warewashing machine and associated equipment. lime-like buildup

Equipment and utensils not properly air-dried. Beverage cups are wetnesting.

Carbon dioxide/helium tanks not adequately secured.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

No Violations Were Observed

Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 50 degrees F (ambient air)

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Walkin cooler: Butter 46F, Reachin Cooler: fish 45 F

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler

Critical - No conspicuously located thermometer in holding unit. chest freezer

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over pork in chest freezer.

Critical - Observed raw animal food stored over ready-to-eat food.Raw chicken over oranges & bottled water.

Critical - Observed papertowel used as a food-contact surface. cut oranges stored on a papertowel.

Critical - Observed cloth used as a food-contact surface. Using a cloth bag to disperse wasabi sauce.

Observed nonfood-grade containers used for food storage. Carry-out bags

Critical - Observed interior of upright freezer soiled with accumulation of food residue.

No Violations Were Observed

Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. freezer

Critical - Observed papertowel used as a food-contact surface. celery in sushi bar

In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs hooked on equipment handle

Observed equipment in poor repair. Food prep scissor handles & wire cooking basket handles.

Observed a nonfood-grade basting brush used in food. mettal banded

Wet wiping cloth not stored in sanitizing solution between uses. sushi bar

Critical - Hot water not provided/shut off at employee hand wash sink. Rear hand wash sink

Critical - Observed handwash sink used for purposes other than handwashing. A bowl & utensils inside the handwash sink in the sushi bar area

Lights missing the proper shield, sleeve coatings or covers. walkin cooler

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 51, groundbeef 51, salmon 50 degrees f in reachin cooker near dishwash area & in sushi cooleeRepeat Violation.

Critical - No conspicuously located thermometer in holding unit. chest freezer

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

Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over fish in refrigerator.

Critical - Observed raw animal food stored over cooked food. raw pirk over soup in freezer

Critical - Observed food stored on floor. Walkin cooler

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

Critical - Observed papertowels used as a food-contact surface. Numerous locations. Fish wrapped in papertowels & fried foods draining onto papertowels.Repeat Violation.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. raddishs in reachin cooker

In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on equipment handlesRepeat Violation.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did not wash & dry hands before putting on gloves.Repeat Violation.

Observed employee with ineffective or no hair and restraint.

Critical - Observed soil residue in storage containers. Tin can used to store seaweed.

Critical - Observed soil buildup inside ice bin.

Critical - Hot water not provided/shut off at employee hand wash sinks. 89 degrees f

Critical - License expired within 30 days after expiration date.

Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Added 26 seats

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. No certificates provided.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked rice,cut melon in walkin.

Critical - Failure to maintain freezing records on nonexempt fish for 90 days.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit cut melon 52,rice 48,cream cheese 48,tofu 48 in walkin cooler.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures walkin holding food at 48.Do not use till it can maintain 41 or below.

Critical - Observed food stored on floor soy sauce buckets.

Critical - Observed paper towel used as a food-contact surface fish wrapped in paper towel than wrapped in saran wrap.

In-use utensil for nonpotentially hazardous food not stored in a clean, protected location tongs hanging on stove handle.

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

Equipment or utensils not designed or constructed in a durable manner using pan as a scoop for rice.

Nonfood-contact equipment not designed and constructed in a durable manner bamboo sushi mat wrapped in saran wrap. Repeat Violation.

Critical - Observed soil buildup inside ice shoot..

Observed wall soiled with accumulated food debris by handsink.

Critical - Observed toxic item stored by utensils windex.

No Violations Were Observed

Critical - Violation: 02-22-1Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food eggs above veggies.

Critical - Violation: 08A-28-1Observed food stored on floor onions in back room.

Critical - Violation: 08A-29-1Observed uncovered food in holding unit/dry storage area rice and tempura batter.

Critical - Violation: 09-05-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat rice.

Violation: 13-03-1Observed employee with no hair restraint.

Violation: 14-51-1Observed nonfood-grade containers used for food storage garbage can used in back room

Violation: 29-11-1Observed leaking pipe at plumbing fixture hand sink in back.

Violation: 33-16-1Observed open dumpster lid.

Violation: 36-12-1Floors not constructed easily cleanable missing tiles throughout.

Violation: 37-03-1Observed wall in disrepair back by freezer.

Violation: 37-10-1Observed attached equipment soiled with accumulated grease hood in kitchen.

Violation: 37-11-1Observed attached equipment soiled with accumulated dust fan in walkin cooler

Violation: 40-04-1Observed personal care item stored with food purses on food shelf.

Critical - Violation: 53A-09-1No currently certified food service manager on duty with four or more employees engaged in food preparation.

Critical - Violation: 53A-19-1Observed expired Food Manager Certification owner's certification expired 3/04/09

Floors not constructed easily cleanable missing tiles throughout.

Critical - Hand wash sink lacking proper hand drying provisions by handsink near sodas.

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.

Observed attached equipment soiled with accumulated dust fan in walkin cooler

Observed attached equipment soiled with accumulated grease hood in kitchen.

Critical - Observed dead roaches on premises 10 dead behiind freezer.several more in kitchen by chest freezer 3 dead roaches inside sandwich station 2 dead baby roaches in soap dish at sushi area in dinning roon.

Observed employee with no hair restraint.

Critical - Observed expired Food Manager Certification owner's certification expired 3/04/09

Critical - Observed food stored on floor onions in back room.

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.

Observed leaking pipe at plumbing fixture hand sink in back.

Observed nonfood-grade containers used for food storage garbage can used in back room

Observed open dumpster lid.

Observed personal care item stored with food purses on food shelf.

Critical - Observed raw animal food stored over ready-to-eat food eggs above veggies.

Critical - Observed roach activity as evidenced by live roaches found two roaches in dry storage room.8 more by prep sink in main kitchen . 10 under prep cooler across from woks in main kitchen .2 by sodas next to wok area. 1 live on side of sandwhich station in main kitchen .When showing owner moved box and 6 live roaches came out. (owner killed them by dishmachine in kitchen.)

Critical - Observed toxic item stored by food roach away on food shelf.

Critical - Observed uncovered food in holding unit/dry storage area rice and tempura batter.

Critical - Observed unlabeled spray bottle on shelf by backdoor.

Observed wall in disrepair back by freezer.

Critical - Pesticide use not in accordance with manufacturer's directions can of raid By freezer,hot shot in box and roach away powdEr on food shelf.

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

Lights missing the proper shield, sleeve coatings or covers.

Critical - No conspicuously located thermometer in holding unit. Corrected On Site.

Critical - Observed buildup of slime on soda dispensing nozzles.

Critical - Observed electrical wiring in disrepair in walkin(light wires hanging) For reporting purposes only.

Critical - Observed food stored on floor. Corrected On Site.

Observed gaskets/seals on cold holding unit in poor repair 2 door true

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

Critical - Observed interior of microwave soiled.

Observed nonfood-grade bags used for food storage

Critical - Observed raw animal food stored over ready-to-eat food eggs above veggies.

Critical - Observed soiled reach-in cooler gaskets.

Critical - Observed toxic item stored by food. Corrected On Site.

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

Critical - Observed unused opening in panel box unprotected. For reporting purposes only.

Observed wall soiled with accumulated black debris in dishwashing area.