Street Hibachi
Street Hibachi
Inspection Date | 01/16/2024 |
Inspection Disposition | Inspection Completed – No Further Action |
Inspection January 16th, 2024
Violations
Code | Description |
---|---|
36-36-4 |
Basic – Ceiling tile missing. Located in kitchen area. |
24-05-4 |
Basic – Clean pots and pans not stored inverted or in a protected manner. |
50-09-4 |
Basic – Current Hotel and Restaurant license not displayed. |
40-06-5 |
Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items Observed employee phone stored on prep table. Employee removed. Corrected On-Site |
08B-38-4 |
Basic – Food stored on floor. nObserved bag of panko being stored on floor in prep area and various buckets of soy sauce being stored on floor in walk in cooler. |
14-69-4 |
Basic – Ice buildup in reach-in freezer and/or walk-in freezer. |
10-07-4 |
Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. |
21-04-4 |
Basic – In-use wet wiping cloth/towel used under cutting board. |
25-27-4 |
Basic – Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter in customer reach. Manager removed. Corrected On-Site |
21-38-4 |
Basic – Wiping cloth sanitizing solution stored on the floor. Chef moved to shelf. Corrected On-Site |
14-86-1 |
High Priority – Non-food grade paper/paper towel used as liner for food container Observed paper towels lining various cut leafy greens. Chef removed. Corrected On-Site |
08A-20-5 |
High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature Observed raw chicken being stored on top of raw beef. Located in kitchen reach in cooler. Chef rearranged. Corrected On-Site |
03F-02-5 |
High Priority – 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. Located on sushi rice. As per manager rice had only been out for about 1 hour. Manager added time marking. Corrected On-Site |
11-27-4 |
Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrective Action Taken |
02B-01-5 |
Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. |
11-26-1 |
Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and emailed form to operator. Corrective Action Taken |
14-14-4 |
Intermediate – Nonfood-grade basting brush used in food. |
53B-13-5 |
Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. As per manager establishment is in process of scheduling a new class. |
- Ownership Changed: Current
- Rank:
- Expiration Date: 10/01/2024
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