Sushi Ko, 7971 Bird Rd #12, Miami, FL - Restaurant inspection findings and violations

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Business Info

Name: SUSHI KO
Type: Permanent Food Service
Address: 7971 Bird Rd #12, Miami, FL 33155-6749
License #: 2323887
Total inspections: 15
Last inspection: 07/23/2014

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Inspection findings

Inspection Date

Type

Disposition

  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Ceiling tile missing.
  • Basic - Cloth used as a food-contact surface.
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Food stored on floor. Bags of onions.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Missing drain plug at dumpster.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand wash sink.
  • Basic - No hot running water at mop sink.
  • Basic - Open dumpster lid.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Soiled dry wiping cloth in use.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wall soiled with accumulated grease.
  • Basic - Waste line missing at soda gun holster.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice found at 97°.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash found at 68°.
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar hand wash sink.
  • Intermediate - No soap provided at handwash sink. In kitchen and sushi bar hand wash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Soil residue in food storage containers.
07/23/2014Routine - FoodCall Back - Admin. complaint recommended
  • Basic - Carbon dioxide/helium tanks not adequately secured.
  • Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
  • Basic - Ceiling tile missing.
  • Basic - Clean equipment stored on floor. Cutting board resting on floor.
  • Basic - Cloth used as a food-contact surface.
  • Basic - Covered waste receptacle not provided in women's bathroom.
  • Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
  • Basic - Food stored on floor. Bags of onions.
  • Basic - Ice scoop handle in contact with ice.
  • Basic - In-use tongs stored on oven door handle.
  • Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Scoop for rice in rice.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use wet wiping cloth/towel used under cutting board.
  • Basic - Missing drain plug at dumpster.
  • Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar hand wash sink.
  • Basic - No hot running water at mop sink.
  • Basic - Open dumpster lid.
  • Basic - Paper towel used as liner for food container.
  • Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • Basic - Soiled dry wiping cloth in use.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Wall soiled with accumulated grease.
  • Basic - Waste line missing at soda gun holster.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice found at 97°.
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • 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. Asked cook to throw away fried fish he had touched with bare hands.
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Egg wash found at 68°.
  • High Priority - Raw animal foods not properly separated from each other in holding unit. Eggs stored over raw fish in reach in cooler.
  • High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Raw fish in holding unit found at 45°
  • High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
  • High Priority - Vacuum breaker missing at hose bibb.
  • Intermediate - Cutting board(s) stained/soiled.
  • Intermediate - Employee used handwash sink as a dump sink.
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar hand wash sink.
  • Intermediate - No soap provided at handwash sink. In kitchen and sushi bar hand wash sink.
  • Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
  • Intermediate - Soil residue in food storage containers.
4/30/2014Routine - FoodWarning Issued
  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
  • Basic - Duct tape used to repair nonfood-contact surface.
  • Basic - Food stored on floor. Fish at walk in
  • Basic - No conspicuously located ambient air temperature thermometer in bar cooler containing potentially hazardous (time/temperature control for safety) food.
  • Basic - Reuse of single-service articles.
  • Basic - Soil residue build-up on nonfood-contact surface. Baskets in walk in cooler
  • Basic - Storage of maintenance equipment in areas that may result in cross contamination. Top of ice machine
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • High Priority - Employee failed to wash hands before putting on gloves to work with food.
  • High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
  • High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Towels used to cover lettuce
  • High Priority - Raw animal food stored over ready-to-eat food.
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Excessive
  • Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Knife handle
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Observed frayed/spliced electrical wires. For reporting purposes only. By gas heater
9/23/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Build-up of grease on nonfood-contact surface. Deep fryer
  • Basic - Food not stored at least 6 inches off of the floor.
  • Basic - Grease accumulated under cooking equipment.
  • Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Reach in cooler
  • Basic - Open dumpster lid.
  • Basic - Soiled reach-in cooler gaskets.
  • Basic - Uncovered food stored near sink exposed to splash. **Corrected On-Site**
  • Basic - Wall soiled with accumulated food debris. Next to deep fryer
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
  • Intermediate - Interior of refrigerator soiled with accumulation of food residue.
  • Intermediate - No soap provided at handwash sink.
  • Intermediate - Soil residue in food storage containers.
4/15/2013Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions.
  • Critical - Handwashing cleanser lacking at handwashing lavatory.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Critical - Hot water not provided/shut off at employee hand wash sink, warewashing sink,mopsink.
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
  • Critical - Observed buildup of soiled material on racks in the walk-in cooler.
  • Critical - Observed cloth used as a food-contact surface.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.broiler
  • Observed ice scoop with handle in contact with ice.
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Critical - Observed interior of microwave soiled.
  • Observed open dumpster lid.
  • Critical - Observed packaged food not labeled as specified by law.
  • Critical - Observed raw animal food stored over ready-to-eat food.
  • Critical - Observed toxic item improperly stored.Paint buckets
  • Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
  • Wet mop not hung to dry.
  • Wet wiping cloth not stored in sanitizing solution between uses.
10/30/2012Routine - FoodInspection Completed - No Further Action
  • No Violations Were Observed
7/31/2012Routine - FoodCall Back - Complied
  • Critical - No Certified Food Manager for establishment.
  • Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Critical - Observed accumulation of debris in warewashing machine and associated equipment.[lime deposit inside automatic dishwash machine]
  • Critical - Observed cloth used as a food-contact surface.[cloth covering vegetables in walkin cooler- rear]
  • Observed gaskets with slimy/mold-like build-up.[walkin cooler door in rear]
  • Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[raw chicken over lettuce in walkin cooler]
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.[reachin cooler]
  • Critical - Observed soil buildup inside ice bin.[small ice bin ]
  • Critical - Observed soil buildup inside ice bin.[top of rear ice bin]
  • Critical - Observed soiled reach-in cooler gaskets.[thru out kitchen]
  • Critical - Observed soiled reach-in cooler shelves.
  • Plumbing system in disrepair.[front line 3-comp sink ,hot water faucet in disrepair]
  • Critical - Working containers of food removed from original container not identified by common name.[bulk containers, flour ]
5/30/2012Routine - FoodWarning Issued
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
  • Critical - Manager lacking proof of Food Manager Certification. NEW OWNER
  • Observed employee with no hair restraint.
  • Observed ripped/worn tin foil used as shelf cover.
  • 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.
12/19/2011Routine - FoodInspection Completed - No Further Action
  • Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.[post health policy for employees education]
  • In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.[knives stored between equipment in front sushi bar]
  • Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.[observed employee preparing sushi without gloves]
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.[unused reachin cooler]
  • Critical - Observed buildup of slime on soda dispensing nozzles.[front bar]
  • Critical - Observed buildup of soiled material on racks in the reach-in cooler. Repeat Violation.
  • Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
  • Observed employee with no hair restraint.[preparing sushi at front]
  • Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
  • Critical - Observed food stored on floor.[freezer]
  • Critical - Observed soil buildup inside ice bin.[exterior]
  • Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
  • Critical - Observed soiled reach-in cooler shelves. Repeat Violation.
  • Observed utensils stored in crevices between equipment.
5/18/2011Routine - FoodInspection Completed - No Further Action
  • Critical. No thermometer provided to measure temperature of food product.
  • Critical. Observed food stored on floor.walkin cooler
  • Observed gaskets/seals on cold holding unit in poor repair.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • Critical. Observed accumulation of debris in warewashing machine and associated equipment.[lyme deposits inside machine]
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.-all reachin coolers-front & back
  • Critical. Observed soiled reach-in cooler shelves.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed buildup of slime in the interior of ice machine.-rear
  • Critical. Observed soil buildup inside ice bin.
  • Critical. Observed buildup of soiled material on racks in the reach-in cooler.
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Observed build-up of food debris, dust or dirt on nonfood-contact surface.[rear screen door]
  • Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
  • Observed utensils stored in crevices between equipment.[knives]
  • Plumbing system in disrepair.[handles in handwash sinks at front-loose or not functioning]
  • Critical. Covered waste receptacle not provided in women's bathroom.
  • Critical. Lack of toilet tissue at each toilet.
  • Observed grease accumulated on kitchen floor.-between kitchen equipment
  • Lights missing the proper shield, sleeve coatings or covers.[above small ice machine]
  • Critical. Exit signs not properly illuminated. For reporting purposes only.[front door]
12/9/2010Routine - FoodWarning Issued
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
  • 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 at room temperature.Raw chicken Corrected On Site.
  • Critical. Observed food stored on floor.
  • Critical. Observed cloth used as a food-contact surface.
  • Observed ice scoop with handle in contact with ice.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
  • Observed employee with no hair restraint.
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed interior of microwave soiled.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.W lk-in cooler shelving
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table shelving
  • Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
  • Waste line missing at soda gun holster.
  • Critical. Vacuum breaker mising at hose bibb.
  • Critical. Hand sink missing in food preparation room or area.Bar area
  • Critical. No waste receptacle provided at handwash lavatory with disposable towels.
  • Observed grease accumulated under cooking equipment.
  • Observed food debris accumulated on kitchen floor.Ice machine area.
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
  • Observed personal care item stored with food.
  • Critical. Certified Food Manager unable to answer basic Food Code questions.
3/1/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Sushi seafood
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
  • 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. Thermometers not calibrated according to manufacturer's specifications.
  • Critical. Observed food stored on floor.
  • Critical. Observed cloth used as a food-contact surface.Covering rice
  • 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.
  • Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
  • Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Wood boards inside prep sink
  • Observed ripped/worn cardboard used as shelf cover.
  • Observed ripped/worn tin foil used as shelf cover.
  • Observed cutting board grooved/pitted and no longer cleanable.
  • Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.Washed in single compartment sink
  • Wet wiping cloth not stored in sanitizing solution between uses.
  • Critical. Observed soiled reach-in cooler gaskets.
  • Critical. Observed soil residue in storage containers.
  • Critical. Observed buildup of slime in the interior of ice machine.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Wooden boards in prep sink.
  • Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelves in prep table cookline area
  • Observed utensils stored in crevices between equipment.
  • Critical. Hot water not provided/shut off at employee hand wash sink.
  • Plumbing improperly installed.Sink faucet not mixing hot and cold water.
  • Waste line missing at soda gun holster.
  • Critical. No handwashing sign provided at a handsink used by food employees.
  • Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers.
  • Observed wall soiled with accumulated grease.Cookline area
  • Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
9/21/2009Routine - FoodInspection Completed - No Further Action
No report available. 6/30/2009Routine - FoodInspection Completed - No Further Action
No report available. 2/10/2009Routine - FoodInspection Completed - No Further Action
No report available. 9/23/2008Routine - FoodInspection Completed - No Further Action

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