Miyako Japanese Restaurant Improves its Sanitary Rating
1511 S Harbor City Blvd
Melbourne, FL 32901
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1511 S Harbor City Blvd
Melbourne, FL 32901
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./ sushi rice will discard at 3:00 pm just finished preparing **Corrected On-Site**
Critical - Sushi chef before putting on gloves re- educated **Corrected On-Site**
Observed ripped/worn tin foil used as shelf cover./ several shelves in kitchen/ front
Wet wiping cloth not stored in sanitizing solution between uses./ in kitchen, waite station and sushi areas
Critical - Observed moderate buildup of slime in the interior of ice machine.
The light shield above prep table cracked/ broken and all light shields moderately soiled
Observed ceiling in disrepair / numerous water stained ceiling tiles through out the kitchen
Critical - That the establishment is utilizing food safety training and observed the completed test but no original certifications
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit./sushi rice Corrected On Site.
Critical - Observed potentially hazardous food thawed in standing water./salmon/fish at 32 degreesf re-educated and Corrected On Site.
Critical - Observed moderate buildup of slime in the interior of ice machine.
Observed build-up of heavy grease on hoid filters
Clean pots and pans not stored inverted or in a protected manner.
Critical - Employee Hand wash sink lacking proper hand drying provisions. Corrected On Site.
Observed heavy grease accumulated under all cooking equipment.
Observed hole in wall./by freezer
Critical - Observed sanitizing solution exceeding the maximum concentration allowed./wiping cloths and 3 compartment sink
Critical - Violation: 20A-10-1Dishmachine chlorine sanitizer not at proper minimum strength.0ppmRepeat Violation.waiting for part for dishmachine.manually sanitizing dishes.100ppm in 3 bay sink
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice.Repeat Violation. Corrected On Site.
Critical - Observed uncovered clean vegetables in RIC
Critical - Observed HEAVY accumulation of debris in warewashing machine and associated equipment.Repeat Violation.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppmRepeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Observed several small live flies in sushi and server areaThis violation must be corrected by : 02/07/2012.
Critical - Insecticide/rodenticide use not in compliance with regulations.can of raid
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.salmon for sushi.
Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi riceCorrected On Site.
Critical - Working containers of food removed from original container not identified by common name.squirt botte of vinegar in hot sauce container. Corrected On Site.
Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked rice 124F.recommend rapid reheat to 165F. Corrected On Site.
In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs hanging from stove handle. Corrected On Site.
Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm msnager primed nothing coming out of tube.call dishwashing company.MUST MANUALLY SANITIZE DISHES IN 3 BAY SINK
Observed single-service items stored on floor. Corrected On Site.
Observed heavy grease accumulated under cooking equipment.Repeat Violation.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.sushi chef
Observed employee with no hair restraint.
Critical - Observed missing/inaccurate warewashing machine data plate.worn outRepeat Violation.
Observed moderate build-up of food debris, dust or dirt on nonfood-contact surface.
Observed heavy grease/food accumulated under cooking equipment.
Observed heavy food debris accumulated on sushi line floor
Observed ceiling bowing in server front line due to leak in roof
Critical - Violation: 16-01-1Observed missing/inaccurate warewashing machine data plate.worn no longer readable.called dish company
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken 49F raw mackral 50F raw pork 50nin 3 door RIC
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.3 door RIC ambient temperature is 52FThis violation must be corrected by : 09/22/10.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
Critical - Observed missing/inaccurate warewashing machine data plate.worn no longer readable
Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.over 200 ppm. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.server station
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
No Violations Were Observed
Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0ppm
Critical - No conspicuously located thermometer in holding unit.sushi bar
Observed Floor at the sushi bar worn.paint wearing away.
Observed a lot of foam chillers,broken down chillers used to store tools and Broken down RIC used to store cooking equipment.kitchen
Critical - Observed cloth used as a food-contact surface.for shredded cabbage and egg roll shells in the RIC C. Corrected On Site.
Observed establishment using sponges on for warewashing
Observed hole in ceiling and water damage to ceiling .storage area where chest freezers are stored.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked eel in the sushi display case 45F.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.raw chicken 45F in RIC C and cooked pork 44F located in the RIC C.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.raw pork over raw fish in chest freezer.
Critical - Observed sanitizing solution exceeding the maximum concentration allowed.sushi bar.bleached out stickCorrected On Site.50ppm
Observed several ceiling tiles in kitchen soiled with water stains and bowing
Critical - Observed uncovered icecream in chest freezer. Corrected On Site.
Observed wood attached to sushi bar counter not sealed.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.aftdr touching wet towel and than handling ready to eat food.sushiCorrected On Site.
Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.washing gloves in soiled ice water at the sushi Bar. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses.sushi bar.Corrected On Site.Repeat Violation.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.bleachedout stick.sushi barCorrected On Site.
Critical - Working containers of food removed from original container not identified by common name.homemade dressings in reused mayo jugs in the walkin cooler.
Critical - Working containers of food removed from original container not identified by common name.squirt bottleat the sushi Bar.
Critical - Electrical outlet cover plate broken. For reporting purposes only.waitstaff area
Critical - No handwashing sign provided at a handsink used by food employees.waitstaff handsink Repeat Violation.
Observed utensils stored in crevices between equipment.knife Corrected On Site.
Water treatment device has not been inspected or serviced according to manufacturer's instructions.for icemachine
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.Repeat Violation.