Benihana Japanese Steak House

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times not dispensing sanitizer for the final rinse 0 ppm chlorine, Manager notify dish machine company at time of inspection. Recommend to use 3 compartment sink wash,rinse and sanitize until dish machine repaired. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-01-31: Checked the dish machine twice not dispensing sanitizer for the final rinse 0 ppm chlorine, recommend Manager to check dish machine daily, sanitizer concentration is not working at time of callback inspection. Manager notify technician from dish machine company at time of callback inspection. Recommend Administrative Complaint. **Admin Complaint** **Corrective Action Taken**

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red discoloration on the surface located in the sushi bar **Warning** - From follow-up inspection 2025-01-31: Checked two white cutting boards has red discoloration on the surface located in the sushi bar. Recommend to replace or resurface the cutting boards before next unannounced inspection. **Time Extended**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Checked dish machine three times not dispensing sanitizer for the final rinse 0 ppm chlorine, Manager notify dish machine company at time of inspection. Recommend to use 3 compartment sink wash,rinse and sanitize until dish machine repaired. **Corrective Action Taken** **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has red discoloration on the surface located in the sushi bar **Warning**

Basic - Floor soiled/has accumulation of debris. Observed food debris spilled on the floor in the server area. **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature pork dumpling 44°f stored inside walk in cooler per Manager stored less than 4 hours recommend to quick chill product. **Corrective Action Taken**

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler. **Corrected On-Site**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mixer has old food residue left on the surface

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed several employee training expired Donnelly Grandin 5/11/2021 expired 5/15/2024 server Bruce Warwick 5/14/2021 expired 5/15/2024 (cook)

Basic - Floor soiled/has accumulation of debris. Observed chocolate ice cream dried spilled on walk in freezer floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed reach in freezer has an ice block on the bottom located in the sushi bar.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for the hand wash sink.

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler used for produce. - From follow-up inspection 2024-04-19: Checked the rusty storage shelves in walk in cooer shelves have not been replaced or resurface. **Time Extended** - From follow-up inspection 2024-04-22: Checked the rusty storage shelves in walk in cooer shelves have not been replaced or resurface. **Time Extended**

Intermediate - - From initial inspection : Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Checked temperature of hot water not reaching 110f at 3 compartment sink. Spoke to Manager concerning the hot water heater is not working properly part on order. **Warning** - From follow-up inspection 2024-04-19: Checked the hot water at the three compartment sink checked temperature only reaching 76° at time of callback inspection. Hot water heater still not working properly .Manager is waiting for technician to replace a part on the hot water heater today. Per Angela Carragher time extension for Monday 4/22/2024. **Time Extended**

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler used for produce. - From follow-up inspection 2024-04-19: Checked the rusty storage shelves in walk in cooer shelves have not been replaced or resurface. **Time Extended**

Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Checked temperature of hot water not reaching 110°f at 3 compartment sink. Spoke to Manager concerning the hot water heater is not working properly part on order. **Warning**

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty storage shelves inside walk in cooler used for produce.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.Bruce Worswick.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up by hood suppression system. Grease build up inside fryer cabinets.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at servers station area. **Corrected On-Site**

High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the area near ice machine ,also four flying insects in the bar near the soda gun holder behind the bar, Spoke to Roger Supervisor on duty next day callback. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-28: Observed two flying insects in the bar spoke to General Manager, will notify current pest control service, to treat bar. **Time Extended**

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in the dry storage room Spoke to Supervisor on duty Marvin, told check on next routine inspection. inspection 6/29/2022 **Repeat Violation**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken dumplings 46°f stored inside reach in cooler less than 4 hours recommend to quick chill product in the freezer. **Corrective Action Taken**

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. Observed sushi rice Time in not time out marked on the container in the sushi area. Determined 2:30pm Manager marked time 6:30pm **Corrected On-Site**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked rice temperature 112°f in the rice cooker used for hot holding, less than 4 hours must reheat product to 165°f.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk container used for onions soiled located inside walk in cooler.

Basic - Ceiling tile missing. Observed ceiling tile missing on the dry storage room

Basic - Cloth used as a food-contact surface. Observed wiping cloth used for raw sirloin in the kitchen.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed scoop for rice stored in standing water. **Corrected On-Site**

Basic - Light shield damaged/in disrepair. Observed light shield missing near the dishmachine area.

Basic - Old labels stuck to food containers after cleaning. Observed two old labels used in the reach in freezer server area. **Repeat Violation**

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler old food dried on the bottom cooler located in the server area.