ETARU HALLANDALE BEACH

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Service dispatched. Corrective Action Taken

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. Observed tuna in reduced oxygen package, beginning to thaw (per operator, pulled from freezer less than 2 hours prior.) Operator removed from package. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at rice station in standing water 78°F. Operator removed, cleaned, sanitized, and stored dry. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pork Ribs (48-50F - Cooling) Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hot water at employees handwashing sink at Sushi station front counter.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Pork Ribs (48-50F - Cooling) Per Manager food items in unit overnight. Item not prepared or portioned today. See stop sale

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/

Basic - In-use tongs stored on oven door handle between uses. Manager removed during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Continental 4 Drawers under prep table- ; Cooked Chicken Wings (49F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See stop sale

High Priority - Raw animal food stored over or with unwashed produce. 1) Container of raw fish stored above container of cucumbers and grapefruits in 4 drawers Sushi Station. Manager inverted. 2) Container of raw chicken stored above box of raw octopus in walk in cooler. Manager inverted. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Continental 4 Drawers under prep table- ; Cooked Chicken Wings (49F - Cooling) Per Cook food item in unit overnight. Item not prepared or portioned today. See stop sale

Basic - Employee personal phone stored on prep table next to cutting board in cook line. Manager removed. Corrected On-Site

Basic - Wall soiled with accumulated of dust. Wall next to triple sink in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw shell eggs stored above containers of sauces and container of butter in True reach in cooler. Chef inverted. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated, grease, dust, or mold-like substance. Vents in dishwashing area soiled.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket. Manager stored upside down during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Secondary Sushi Station- ; Raw fish (47F - Cold Holding); Raw Chicken (48F - Cold Holding). Per Manager food item in unit less than 4 hours. Items not prepared or portioned today. Manager add ice to quick chill. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Container and bamboo mat stored in handwashing sink in kitchen. Chef removed. Corrected On-Site Repeat Violation

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager replaced thermometer during inspection. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Front counter sink. Manager replaced during inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Next to fryer in main kitchen. Repeat Violation

Basic - Working containers of flour removed from original container not identified by common name. Chef labeled flour container during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw beef stored above container of cooked beef in walk in freezer. Manager inverted. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Container with water stored in hand washing sink across from ice machine. Manager removed Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hands washing sink is used to wash potatoes.

Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Spray bottle containing toxic substance not labeled. Manager labeled oven cleaner bottles during inspection. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine

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

Basic - Employee with no hair restraint while engaging in food preparation. Employee put bandanna during inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Container on rack in kitchen.

Basic - In-use tongs stored on equipment door handle between uses. Tong hang on oven door. Chef removed. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Sign provided to Manager. Manager posted. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Old labeled on clean containers next to dishwashing machine. Employee cleaned. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in kitchen soiled.

Basic - Working containers of oil removed from original container not identified by common name. Manager labeled squeeze bottle of oil during inspection. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 drawers next to hand washing sink-; ; Cooked eggplant (56F - Cooling). Per Manager food item in unit more than 4 hours. Item not prepared nor portioned today. Observed gasket torn and disrepair in unit. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 6 drawers next to hand washing sink-; ; Cooked eggplant (56F - Cooling). Per Manager food item in unit more than 4 hours. Item not prepared nor portioned today. Observed gasket torn and disrepair in unit. See stop Sale.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot lamp- ; Cooked chicken (106-108F - Hot Holding). Per Manager food items in unit less than 4 hours. Cook reheated. Corrective Action Taken

Basic - Equipment in poor repair. Gasket in Meat Station- 6 Drawers next to hand washing sink front counter.

High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Hand washing sink at entrance of kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 4 Drawers reach n- ; Pork dumplings (48-50F - Cold Holding). Per Manager food item in unit less than 4 hours. Manager moved to walk in cooler to quick chill. 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. Sushi rice no time mark. Manager time mark 5PM-9PM Corrected On-Site

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw fish over over cooked eel in drawer cooler in sushi station. Operator moved cooked eel and stored correctly. 2)Raw fish stored stored over ready to eat sauces inside continental freezer in prep area. Operator moved raw fish and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler in cook line raw shrimp (50F) held under 4 hours ago in cook line. Operator placed on ice for quick chill. Corrective Action Taken Repeat Violation

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - Handwash sink not accessible for employee use at all times. Utensils inside hand sink in prep station. Operator removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice has time marked but no written form. Emailed written procedures to operator. Operator filled out Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Educate employee, operator moved from prep station. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Oil container in cook line. Operator elevated Corrected On-Site Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees in bar. Operator provided Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Reach-in cooler shelves with rust that has pitted the surface inside continental cooler in prep station.

Basic - - From initial inspection : Basic - Cases of juices not stored at least 6 inches off of the floor in storage area. Warning - From follow-up inspection 2021-08-09: Cases of plastic lids not 6 inches above the floor. Time Extended