Momoyaki

Employee Health Policies Present

Required Records Available; Shellstock Tags/Labels

Food Contact Surfaces Clean and Sanitized

Personal Cleanliness

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple items in the walk-in cooler at 46. It is known that during a thunderstorm, the lights flicked and the fans in the walk-in cooler are pruning at not full speed. A tech was contacted prior to the inspection. **Warning** - From follow-up inspection 2024-07-09: Observed: the walk-in cooler has non time/temperature control for safety food at 45F. The technician is back and forth, fixing 1 item at a time. **Time Extended** - From follow-up inspection 2024-08-15: Observed: meat held in the storage room reach-in cooler Beef 34, plant 39. Walk-in cooler is holding at 49° no potentially has it as food may be placed in there. This includes housemate sauces, lettuce, and potentially Hazardous food. The walk-in cooler is still not functioning correctly. **Time Extended**

Required Records Available; Shellstock Tags/Labels

Lighting Adequate; Required Shields in Place

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk-in cooler chicken 46, tofu 46, whipping cream 46. Items are being iced down. ALSO, at the sushi bar cooked egg 45, tilapia 45 Krab mix 49, tuna 48°. Some items were out for service earlier. All items are being brought to a reach-in freezer for quick chilling. **Warning**

High Priority - Raw animal food stored over or with unwashed produce. Observed: in the storage room, prepped raw chicken stored over unwashed vegetables in the reach-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed: rice scoops in 85° water. The water was dumped. **Corrected On-Site**

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed: missing and damaged ceiling tiles over the walk-in cooler.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed: multiple items in the walk-in cooler at 46°. It is known that during a thunderstorm, the lights flicked and the fans in the walk-in cooler are pruning at not full speed. A tech was contacted prior to the inspection. **Warning**

Intermediate - Handwash sink used for purposes other than handwashing. Observed: a measuring cup and spoons in the wait station hand wash sink.

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: whipping cream in the walk-in cooler, opened prior to today, no date mark.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: in side the ice machine bin, the ice chute is soiled. ALSO, the soda nozzle diffusers have build up on the visible end.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee unsealed water bottled stored on the prep area just inside the kitchen door.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in the kitchen rice scoops stored in 73F water.

Basic - Water leaking from pipe and/or faucet/handle. Observed: the sushi line hand wash sink has a bus tub under it catching the constant water drip. A plumber has been called out to arrive later today. **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: tempura batter, made at 11:00 at opening, lacking a time mark. An adjusted time mark was added. **Corrected On-Site**

High Priority - Toxic substance/chemical improperly stored. Observed: rubbing alcohol stored on the stainless steel wait line table. This was moved to the bottom shelf away from food and dinner ware. **Corrected On-Site**

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed: one double sided menu page does not identify items that may contain raw product. Also the Tuesday special does not identify as containing raw product. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed lack of paper towels at the corner cook line hand wash sink.

Basic - Food stored on floor. Observed: 5 and 1 gallon bulk oil stored on the floor. **Repeat Violation**

Basic - In-use wet wiping cloth/towel used under cutting board. Observed: paper towel used under sushi cutting boards.

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. Observed employee preparing meals using bare hands to place breaded chicken on plates. I advised manager who instructed employee to use gloves. Inspector advised employee to wash hands prior to putting on gloves.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed rice bowl stored in standing water at a temperature of 81F. Manager discarded water. **Corrected On-Site**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi bar: lettuce (60F - Cold Holding) and asparagus at 52F. Sushi manager advised that the items had been out for more than four hours. Manager voluntarily discarded both items.

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed person in charge had No proof of required state approved employee training provided for employee hired more than 60 days ago. **Warning**

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed door lid of ice machine with mold like substance. **Repeat Violation**

Intermediate - Handwash sink not accessible for employee use at all times. Observed cups in hand wash sink at server area.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on flip-top make table with grooves and stained in kitchen.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table at server station

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed equipment ( cups at server station) not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.

Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink.

Basic - Food stored on floor. Observed two boxes of soda syrup boxes on floor by server station. Observed pail of noodles on floor in walk-in-cooler. **Repeat Violation**

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine at server station. Observed gasket soiled on reach in freezer in kitchen

Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured in storage area .

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the lid on. The ice machine located in the kitchen

Basic - Raw fruits/vegetables not washed prior to preparation. Observed unwashed avocado with label cut on cutting board at sushi station. Discussed with employees importance of washing produce before cutting and removing labels.

Basic - Single-service articles improperly stored. Observed boxes of single service trays on floor in back storage rooms

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket in a manner not able to dry.

Basic - Food stored on floor. Ibs box of soda syrup on floor in back storage room and 8 bottles of oil on floor in kitchen

Employee Health Policies Present