HIBACHI EXPRESS FLORIDA INC

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed Togo bags being used to hold raw shrimp in walk in freezer. Warning - From follow-up inspection 2024-07-29: To go bags using to store shrimp in walk in freezer Time Extended

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar raw tuna (50F - Cold Holding). Manager put in freezer, and product was removed and sold before secondary temp could be taken Corrective Action Taken Warning - From follow-up inspection 2024-07-29: Raw tuna 45F Time Extended

Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Crab Rangoon on to go menu and on menu board. Looking at case received from distributor, ingredient lists only imitation crab is used. Admin Complaint - From follow-up inspection 2024-07-29: Admin Complaint

Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hibachi Steak cooked medium to medium week, if customer does not specify. Discussed with manager to add disclosure to menu or cook steak to 145f. Warning - From follow-up inspection 2024-07-29: Operator labeled menu display and pulled the Togo menu until corrected. Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes in server cooler, Iran salad, cooked rice in sushi station. Warning - From follow-up inspection 2024-07-29: No time mark on tomatoes, salads or sushi rice Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on cook line make table Warning - From follow-up inspection 2024-07-29:

Basic - - From initial inspection : Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back prep and dish are Warning - From follow-up inspection 2024-07-29: Observed multiple lights out in back prep and dish area Time Extended

Basic - - From initial inspection : Basic - Light not functioning. Observed multiple lights out throughout kitchen Warning - From follow-up inspection 2024-07-29: Observed multiple lights out throughout kitchen Time Extended

Basic - - From initial inspection : Basic - Stored food not covered. Observed containers of cut broccoli not covered and stacked in walk in cooler. Warning - From follow-up inspection 2024-07-29: Broccoli covered, cut squash, onions and mushrooms in walk-in cooler. Had operator covered prepare vegetables in walk-in cooler. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped spoons and forks in customer area. Warning - From follow-up inspection 2024-07-29: Observed unwrapped spoons and forks in customer area. Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi station and back prep table Warning - From follow-up inspection 2024-07-29: Wet wiping towels on prep table. Time Extended

High Priority - Container of medicine improperly stored. Observed bottles of medicine on back shelving. Manager put items in container Warning

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 then proceeded to put on gloves. Manager had employee wash hands but hand were re-contaminated when employee turned off water with hands and no paper towel. Warning

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 sushi cook handle nori sheets with bare hands and no gloves. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 5 live flies in soda station Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed Togo bags being used to hold raw shrimp in walk in freezer. Warning

High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator receives fresh salmon and no letter of aquaculture. Manager got letter from distributor Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored behind raw beef in make line. Manager flipped pans so beef was in the back. Corrected On-Site Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee drinks in ice machine buried in ice Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar raw tuna (50F - Cold Holding). Manager put in freezer, and product was removed and sold before secondary temp could be taken Corrective Action Taken Warning

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 Warning

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed Crab Rangoon on to go menu and on menu board. Looking at case received from distributor, ingredient lists only imitation crab is used. Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on cook line. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by cart. Hand sink by dish area has large bottle of soap in it Warning

Intermediate - Handwash sink used for purposes other than handwashing. Manager filled Sani bucket and cook rinsed towels in sushi line hand sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hibachi Steak cooked medium to medium week, if customer does not specify. Discussed with manager to add disclosure to menu or cook steak to 145f. Warning

Intermediate - No complete written procedures available for use of time as a public health control to hold time/temperature control for safety food. Second page missing on paperwork. Manager filled out Corrected On-Site Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut tomatoes in server cooler, Iran salad, cooked rice in sushi station. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of pink liquid in server station not labeled. Manager labeled bottles as sanitizer Corrected On-Site Warning

Basic - Employee beverage container in ice machine/ice bin. Observed 2 employee waters and a protein drink ice machine buried under ice. Stop sale issued on ice. Manager burned ice in ice machine cleaned and sanitized Observed ensures in server cooler. Manager put in separate container Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water on cook line make table Warning

Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed multiple lights out in back prep and dish are Warning

Basic - Food stored on floor. Case of ginger on floor at sushi bar. Warning

Basic - Light not functioning. Observed multiple lights out throughout kitchen Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispenser on cook line soiled Gaskets at sushi bar soiled Warning

Basic - Stored food not covered. Observed containers of cut broccoli not covered and stacked in walk in cooler. Warning

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed unwrapped spoons and forks in customer area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi station and back prep table Warning