OSAKA JAPANESE STEAKHOUSE ANDSUSHI BAR RESTAURANT

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher failure to wash hands before touching clean dishes.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw fresh salmon from KGI. Warning

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Wasp spray under prep table. Observed manager remove and discard. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken over ready to eat food in Walk in cooler and Kitchen line Reach in cooler. Manager moved chicken to bottom shelf. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time and Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed opened milk at the bar at 49F for undetermined amount of time. See stop sale.

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 . Per sushi chef rice prepared 1 hour ago and marked on chart. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed Hondashi mix with soy sauce, sugar made held over night per manager at 74F. See stop sale

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried rice made approximately at 11:15am at 99F approximately 1 hour. Observed Voluntarily discarded product.

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 open milk at bar with no undetermined amount of time. Per Manager stated that milk could have been open for 2 days.

Intermediate - Handwash sink not accessible for employee use at all times. Observed item stored in sink and blocked by toaster oven.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink around triple sink and in bar area. Observed manager restock paper towels. Corrected On-Site

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.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on prep table on cook line an employee open container drink. Observed Manager remove Cup and put at dish tank. Corrected On-Site

Basic - Stored food not covered. Observed Raw shrimp and rice in walk in cooler uncovered.

Basic - Working containers of food removed from original container not identified by common name. Observed flour, sugar, and rice removed from original packaging and put in non labeled containers. manager labeled all products. Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2022-12-05: Observed no training done at this time. Plan to have training meeting in 2 weeks. Time Extended - From follow-up inspection 2023-02-03: New manager at time of follow up visit. He did not know about callback for training. Time Extended

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning - From follow-up inspection 2022-12-05: Observed no training done at this time. Plan to have training meeting in 2 weeks. Time Extended

High Priority - Shell eggs in use or stored with cracks or broken shells. One shelled raw egg in bowl on grill cook cart cracked. Manager threw away.

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. Manager showed recorded time sheets but none marked for today. States has been out for 3 hours. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels missing at hand wash sink in kitchen next to ice machine. Manager added towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Repeat Violation Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed cut meats in walk in not marked with a date.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cup in server area without a cover on it. Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked on top of each other but not completely dry. Manager unstacked. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed towels on kitchen line that were wet but not stored in sanitizer bucket. Manager added to bucket. Corrected On-Site Repeat Violation

Intermediate - - From initial inspection : Intermediate - Handwash sink broken in warewashing or food preparation area. Observed 2 hand wash sinks in kitchen without running water. Warning - From follow-up inspection 2022-02-10: Observed one sink missing and the other one not working. Time Extended

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 no time marked for sushi rice.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine in kitchen and server area with mold like substance.

Intermediate - Handwash sink broken in warewashing or food preparation area. Observed 2 hand wash sinks in kitchen without running water. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed bowl in vinegar with no handle for dispensing.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee with open top drink in kitchen food area. Employee threw away. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet clothes on kitchen line not stored in sanitizer.

Basic - Working containers of food removed from original container not identified by common name. Observed 3 large white containers in dry storage without labels.

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink storing mats in it. Manager removed mats from sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.observed no paper towels at hand wash sink in kitchen. Manager added paper towels. Corrected On-Site

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance in ice machine at server station.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed soup spoons without the serving handle side up.

Basic - Food stored on floor. Observed cases of shrimp in walk in freezer floor. Manager put shrimp on shelves. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl in container of vinegar. Manager removed bowl. Corrected On-Site