BENTO DAVIE LLC

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed several plastic containers in the dishwashing area with wet nesting. Operator stored to allow air drying. Corrected On-Site

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee you hands with gloves on to handle raw chicken then changed their gloves but didn't wash their hands when the switched over to the cooked chicken. Employee washed hands properly and changed gloves. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employees touch garbage can then without washing their hands touch sushi rice and krab for an order. Employee washed hands properly.

Basic - Floor area(s) covered with standing water. Located under hand washing sink on cook line.

Basic - Food stored on floor. Observed plastic containers of soy sauce on the floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs stored in standing water temperature 105F on the char grill. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Front counter, in front of sushi station -storage shelf in front of miso soup. Plastic plates, employee stored inverted. Corrected On-Site

Basic - Equipment in poor repair. Build up of rust. -Small under shelf at left side of cook line entrance -Large under shelf used as storage of food cans.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line cooking utensils, water temperature (90F), employee removed. Corrected On-Site

Basic - Clean wiping cloth supply not properly stored on cook line . Operator elevated Corrected On-Site

Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Warning - From follow-up inspection 2023-05-17: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler on cook line cooked shrimp 45F not prep or prepared today per operator less than 4 hours. Cook added ice. Recheck 39F Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 2:15 pooled eggs , time stamp for 2:05 not discarded. Repeat Violation

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee at sushi station with hat on hair is exposed in the back.

Basic - Exterior door has a gap at the threshold that opens to the outside.

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 handle of flour scoop in contact with flour. Observed handle of panko scoop in contact with panko Observed handle of seaweed salad scoop in contact with seaweed salad Operator stored scoops with handle in upright position. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container with utensil on char grill water temperature 90F. Operator moved container to heat water. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Metal 6th pan stored in hand-wash sink on cook-line. Operator removed. Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom. Operator hung up at time of inspection. Corrected On-Site Repeat Violation

Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw tuna (44°F - Cold Holding); raw salmon (45°F - Cold Holding) At sushi station flip top cooler, observed tuna being stored on top of black plastic drip tray. Operator states that this is out there for a quality measure. Operator added ice on top of items for proper cold-holding below 41°F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed container in hand-wash sink on cook-line. Operator removed. Corrected On-Site

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

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in bathroom used by both customers and employees. Operator printed and hung up sign at time of inspection. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor in kitchen near hand-wash sink. Operator removed. Corrected On-Site

Basic - Working containers of cornstarch removed from original container not identified by common name. Operator labeled. 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 face mask while engaged in food preparation on window. Operator had employee wash hands and change gloves. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 small flying insects at front counter area, landing on trash cans and cabinets.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above ready to eat tofu in grill/fry make table. Operator removed chicken and stored below tofu. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed walk-in cooler chicken raw (48°F - Cold Holding);, per operator items was thawed in three compartment sink without water and then put into walk-in cooler. Operator stated thawing occurred no more than 2 hours. Operator is cooling in unit. 2) Observed white chicken thawing (64°F - Cold Holding), per operator statement removed from walk-in freezer approximately 1 hour prior according to operator statement and left on fryer counter to thaw. Item is above 41°F. 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. Observed teriyaki chicken stored on grill, fry station prep table missing date mark on chart. Operator wrote time mark as necessary.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed books with employee training. No manager certification present on site. Operator sent copy to PIC and was shown to inspector. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed a total of 7 employees engaged in food preparation in kitchen at time of inspection. No certified food manager present at time of inspection.

Intermediate - No soap provided at handwash sink. Observed no soap observed at hand sink at end of cook line.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed men's restroom door unable to self close.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with dust build up.

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and staining.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers in warewashing station with water between containers.

Basic - Food not stored at least 6 inches off of the floor. Observed box of shrimp stored on floor in walk-in freezer. Operator removed and stored appropriately on shelf. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under window prep cutting board. Operator removed towel. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed Togo containers on cook line not inverted. Operator inverted containers. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. 1) Observed chicken raw (48°F - Cold Holding);, per operator items was thawed in three compartment sink without water and then put into walk-in cooler. Operator stated thawing occurred no more than 2 hours. Operator is cooling in unit. 2) Observed white chicken thawing (64°F - Cold Holding), per operator statement removed from walk-in freezer approximately 1 hour prior according to operator statement and left on fryer counter to thaw. Item is above 41°F. Operator removed and stored in walk-in cooler to cool. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed container of rice and sugar at three compartment sink unlabeled. Operator labeled at time of inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Main kitchen prep table across from 3 compartment sink- observed employee opened beverage on dry storage shelf. Employee eating while preparing food.main kitchen grill station prep table- observed employee container and fork with mangoes inside.

Basic - In-use wet wiping cloth/towel used under cutting board. Observed at prep table next to grill.

Basic - Time/temperature control for safety food thawed in an improper manner. Main kitchen 3 compartment sink- observed bags of chicken being thawed at room temperature.

Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Did not observe chlorine test kit at dish machine. Warning - From follow-up inspection 2021-09-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Inadequate number/capacity of cold holding units to maintain time/temperature control for safety food at proper temperatures. Warning - From follow-up inspection 2021-09-23: Time Extended

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of grease in sushi bar. Warning - From follow-up inspection 2021-09-23: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable at cook line. Warning - From follow-up inspection 2021-09-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed ceiling tiles and a/c vents soiled with dust. Warning - From follow-up inspection 2021-09-23: Time Extended