- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Various foods in walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name. 5 gallon food buckets and other food bins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter, 84 degrees, in kitchen .
- Critical. Observed potentially hazardous food thawed at room temperature. Duck Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food in the walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish and beef stored above ready to eat food in the reachin cooler on the cook's line.
- Critical. Observed food stored on floor. Various foods in the walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Squid in the walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area. Crab rangoon in reachin freezer.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar, cooked chicken , salt.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Employee bathroom . Has a refrigeration drain hose draining into the sink.
- Critical. Observed hand wash sink used for purpose other than washing hands. server area.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Prep room/server area. Corrected On Site.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Cardboard box reused for for crab rangoon in reachin freezer.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cans for other foods and sauces .
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Top of convection oven in kitchen .
- Observed utensils stored in crevices between equipment. Meat Cleaver in kitchen and 2 knives at the sushi bar.
- Plumbing system in disrepair. Handsink not draining near the 3 compartment sink.
- Plumbing system in disrepair. No backflow preventor on a hose bibb in the kitchen .
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. Door missing on emloyee bathroom .
- Critical. No handwashing sign provided at a handsink used by food employees. 3 compartment sink or dining room server area.
- Critical. Hand wash sink lacking proper hand drying provisions. 3 compartment sink, employee bathroom , prep room/server area and dining room sever area.
- Critical. Observed unlabeled spray bottle.
|
5/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Potentially hazardous food properly thawed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Please see inspection report for more details.
- Wiping cloths clean, used properly, stored
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Toxic items labeled and used properly
- Critical. Current license properly displayed
|
5/14/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Makino Japanese Buffet, 5200 University Drive, Lauderhill, FL »