Taiho Restaurant Degrades its Sanitary Rating
Merritt Island, FL 32952
Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.shelves in dry storage are pressboard raw
Observed leaking pipe at plumbing fixture. 3 bin sink faucet
Critical - Hand wash sink lacking proper hand drying provisions.by ice bin
Critical - Observed the presence of 2 old lizzrd droppings
Ceiling tile missing.above water heater
Carbon dioxide/helium tanks not adequately secured.
Observed sushi reach in cooler door plastic peeling off door
Critical - Observed interior and exterior of toaster oven heavily soiled sushi area
Critical - Observed interior of sushi reach-in cooler moderately soiled with accumulation of food residue.
No Violations Were Observed
Critical - Violation: 53B-08-1No 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. no proof of training owner states book are too expensive. ordered books are on order
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.sushi rice found at 74F less than 1 hour.recommend rapid chill. Corrected On Site.utilizing time as a public health control.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wooden shelves in dish area
Critical - Observed heavy accumulation of debris in warewashing machine and associated equipment.
Observed heavy build-up of food debris on handle of sushi RIC
Observed heavy build-up of food debris rice container.
Critical - No handwashing sign provided at a handsink used by food employees.sushi bar
No copy of latest inspection report.
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.
Observed two cutting board grooved/pitted,stained and no longer cleanable. Repeat Violation.
Observed residue build-up on gas stove catch pan.
Observed two white cutting boardsgrooved/pitted at kitchen prep table.
Observed build-up of grease on filters in hoods above cook stations in dining room.
Observed food debris accumulated on storeroom and kitchen floor below and around equipment.
Violation: 37-02-1Observed small holes in walls in dish wahing area.CB INSPECTION TIME EXTENSION TILL NEXT UNANNOUNCED INSPECTION ].
Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw beef stored above cooked rice. Corrected On Site.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken above shrimp. Corrected On Site.
Critical - Hot water not provided/shut off at hand wash sink in kitchen.
Critical - Handwashing cleanser lacking at handwashing lavatory in kitchen. Corrected On Site.
Critical - Observed roach activity as evidenced by live roaches found,one live roach beneath coffee maker,and one on wall by dish machine.*24 HOUR WARNING PER VALERIE FREEMAN.
Observed small holes in walls in dish wahing area.
Observed wall soiled with accumulated black roach feces on wall adjacent to coffee maker in waitress area.
Equipment or utensils not designed or constructed in a durable manner.Observed bamboo matts used as rolling matts for sushi rolls. Repeat Violation.
Violation: 14-36-1Observed gaskets/seals on waitress cold holding unit in poor repair.
No copy of latest inspection report. Repeat Violation.
Critical - Nonexempt fish [fresh salmon] has not undergone proper parasite destruction. Fish must be served cooked or discarded.Observed raw salmon at 14 degrees F in freezer.Operator stated salmon is used for sushi and has not under gone parasite destruction temperatures of -4 degrees F for 7 days in freezer.Repeat Violation.
Observed build-up of food debris, grease on catch pan on stove.
Critical - Observed buildup of slime in the interior of ice machine.
Observed gaskets/seals on waitress cold holding unit in poor repair.
Observed grease accumulated on floor below hibachi grills.
Observed hole in wall below dishmachine around pipe.
Critical - Observed packaged food [raw fish] not labeled as specified by law in small freezer.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed assorted seafoos/fish cold holdat 45-49 degrees F in sushi display refrigerator. Corrected On Site.Operator ice down food.Repeat Violation.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Observed tofu at 47 degrees F in waitress refrigerator. Corrected On Site.
Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked for parasite destruction on salmon for sushi ..
Critical - Observed raw animal food stored over ready-to-eat food.Observed raw eggs stored adjacdnt to salad dressing in beer cooler.
Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Observed raw chicken stored above raw shrimp in refrigerator and raw frozen chicken over frozen ice cream and beef in freezer. Corrected On Site.
Critical - Observed toxic item improperly stored on top of dishmachine. Corrected On Site.
Critical - Cold holding equipment ,small sushi reachin refrigerator is incapable of maintaining potentially hazardous food at proper temperatures of 41 degrees F.Operator stopped using unit. Corrected On Site.
Hood filters are not tight-fitting and firmly held in place - leaving open spaces in kitchen hood. Repeat Violation.
Critical - Nonexempt fish [fresh salmon]has not undergone proper parasite destruction.Operator is not keeping fresh salmon dated marked to monitor freezing salmon for 7 days at - 4 degrees F and records must be kept for 90 days. Fish must be served cooked or discarded.
Observed build-up of grease on filters in kitchen hood and at Hibachi grill stations in dining room. Repeat Violation.
Critical - Observed chlorine sanitizing solution exceeding the maximum concentration allowed;noted above 300 ppm in towel buckets,. Corrected On Site.
Observed dusty ceiling tiles around air conditioning vent covers in dining room.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Cream cheese found at 51 degrees F;operator discarded less than 8 oz.