BENIHANA - CORAL SPRINGS

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substance buildup on walls at 3 compartment sink.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot not inverted at top shelf in kitchen area. Operator inverted Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Observed blue cutting board with discolored yellow/orange cut marks

Basic - Bowl or other container with no handle used to dispense food. Behind front counter for mixed veggies. Bowl used as scoop, operator removed Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several Ceiling vents in dining room have accumulation and build up of dust

Basic - Food stored on floor. In walk in freezer, multiple boxes of food in direct contact with the floor

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice cooker; fried rice (128F - Hot Holding), item under no temperature control, in unit less than 4hrs. Observed unit unplugged. Operator made to reheat to 165F° to hot hold.

Basic - Floor area(s) covered with standing water. At service station standing water behind drink station, operator instructed employee to mop and clean. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of ice cream soiled with dried ice cream, operated instructed employee to clean. Repeat Violation

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. Sushi rice has no time marking. Operator placed correct time marking for 1030am to 0230pm Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Employee visibly eating/tasting food in back kitchen and prep area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In dining room, grill station #20, Hood system contains cobwebs. Operator cleaned and sanitized the area. Corrected On-Site Repeat Violation

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.

Basic - Floor area(s) covered with standing water. In front of and behind freezer chest in wait station

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters #0,#6,#7 in dining room soiled with grease, food debris, dirt, slime or dust.

Basic - Plumbing system in disrepair. Observed dipper drain pipe dislocated from drain causing water to drain on floor behind and in front of freezer chest in wait station.

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

Intermediate - Handwash sink not accessible for employee use at all times. Main kitchen at dry storage shelf- observed wiping cloth inside hand washing sink. Operator removed wiping. Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher has no chlorine. Establishment have 3 compartment sink. Advised operator to use 3 compartment sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Main kitchen prep table- observed employee cellphone on prep table. Employee removed cellphone. Corrected On-Site

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Dining room- observed grease dripping from hood ventilation onto dining tables.

Basic - Floor area(s) covered with standing water. Main kitchen ice machine- observed standing water on the floor.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.front counter low boy cooler- observed 16 ounce container without handle being stored inside ready to eat cut vegetables. Employee removed container. Corrected On-Site

Basic - Open dumpster lid.

Basic - Wet mop not stored in a manner to allow the mop to dry. Operator hung mop up to dry.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 150ppm) Operator dumped old solution and retested at 200ppm. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch mask while preparing dish on food prep line. Operator had employee change gloves and wash hands. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in lowboy cooler. Operator removed item from cooler and stored raw chicken below steak. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish cooler - salmon (44F - Cold Holding); tuna spicy (46F - Cold Holding); cut tuna (45F - Cold Holding);, per operator items were moved from walk-in to unit at 12 pm. Unit was opened multiple times during shift. Operator removed items and stored in walk-in and items cooled to 41°F, 42°F, 41°F respectively. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Observed hand sanitizer stored on prep table at front counter. Operator removed sanitizer and stored appropriately. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food on stove top stored for employee use next to onion soup and rice for public service. Operator removed and discarded employee items. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed oil and other squeeze bottles on counter unlabeled. Operator labeled at time of inspection. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. -Observed in-use rice scoop stored in standing water at 82 degrees Fahrenheit. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw beef stored over liquid pasteurized eggs in reach in cooler. Operator removed and stored properly. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense prep vegetables.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee adjust mask on Togo station while portioning out sauces. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice cooker cook line - white rice (84 - Hot Holding), per operator item cooked this morning at 10:30, unit was disconnected and item was still stored in unit. Operator reconnected unit and reheated rice to 212°F Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee tea stored at front sushi prep station. Employee removed and stored appropriately. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board on front sushi line. Operator removed towel. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Observed can of Lychees in Heavy Syrup, dented on seams (Wt. 1 Pound 3.9 ounces). See Stop Sale.

Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions. Observed pH meter unable to turn on to calibrate or test product due to inadequate batteries. Operator had sushi rice observed under time until which time they can properly test sushi rice.

Basic - A) Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths stored on front line not stored in solution between uses. Operator removed and stored in solution. B) Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer at 0 ppm. Operator removed and remade to 200 ppm. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee tea on Togo station prep tables. Operator removed and stored below counter. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing steak and other meats in rear kitchen. Operator had employee remove watch. Corrected On-Site

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed rusted shelves in bar area coolers.

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on front line not properly inverted. Operator inverted at time of inspection. Corrected On-Site