OSAKA JAPANESE STEAKHOUSE

Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on storing utensils at 135F or above. Repeat Violation

Basic - Interior of oven/microwave has accumulation of food debris. Operator cleaned out microwave oven. Corrected On-Site

Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Repeat Violation

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw pork stored over packaged dumplings in walk in freezer. Educated operator on proper separation of raw animal foods. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over ready to eat vegetables in reach cooler at cook line. Operator placed raw eggs on bottom shelf. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris on vegetable peeler. Operator wash, rinsed, and sanitized peeler. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Educated operator on importance of having lid for women's receptacle in women's restroom. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. Operator removed employee beverage. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. Corrected On-Site

Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over box of frozen lobster and tray of raw chicken stored over packaged dumplings in walk in freezer.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice 128F hot hold less than 4 hours.

Intermediate - Food-contact surface soiled with food debris. Microwave oven. Operator cleaned microwave oven. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen precooked spring rolls not date marked in reach in freezer at end of cook line. Educated operator on the importance of date marking. Operator date marked foods before leaving inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cabbage slaw in walk in cooler not date marked.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust-like substance on right side of dining room facing restaurant front entrance. Observed buildup of grease on vent above kitchen back exit door.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Ice buildup in reach-in freezer at end of cook line. Educated operator on defrosting reach in freezer. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.

Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Repeat Violation

High Priority - Non-food grade paper/paper towel used as liner for food container with raw fish at sushi bar.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw chicken stored over boxes of margarine in walk in cooler. Educated operator on proper storage of raw chicken. Operator moved margarine to different location. Corrected On-Site Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked meats and spring rolls not date marked. Educated operator on marking. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored over food served to public in walk in cooler. Educated operator on proper storage of employee food. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Observed wooden sushi rice bowl in use.

Basic - Ice buildup in reach-in freezers at end of cook line and middle of kitchen.. Educated operator on defrosting freezers Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris on beverage reach in cooler tracks.

Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Flour bins.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw beef stored on top of spring rolls. Operator placed raw beef on bottom. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw chicken stored over box of margarine. Operator removed margarine. Educated operator on proper separation of raw animal foods. Corrected On-Site Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage/wait station used to rinse cloth.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form. Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked meats and sauces not date marked in walk in freezer.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed broth not date marked in walk in cooler.

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink in women's accessible bathroom.

Basic - Cloth used as a food-contact surface with lettuce in walk in cooler.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in walk in cooler. Educated operator on proper storage of employee food. Operator removed employee food. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer at cook line.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris vents underneath hibachi grills.

Basic - Open dumpster lid. Educated operator on importance of having dumpster lid closed. Repeat Violation

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen beef stored over boxes of dumplings in walk in freezer. Operator rearranged food. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken stored over cut cabbage in walk in cooler. Observed container of raw shrimp stored over container of bamboo shoots. Operator switched raw shrimp to bottom shelf. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu 45F cold hold less than 4 hours. Operator added more ice. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed peanut sauce 78F hot hold less than 2 hours. Operator turned up hot hold unit. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed bean sprouts and cut cabbage not date marked.

Basic - Floor soiled/has accumulation of debris/grease underneath grill and fryers at cook line.

Basic - Food not stored at least 6 inches off of the floor. Observed containers of flour stored on floor in dry storage.

Basic - Ice buildup in reach-in freezer at cook line. Repeat Violation

Basic - Open dumpster lid. Educated operator on importance of keeping dumpster lid closed. Repeat Violation

High Priority - Container of medicine/vitamins improperly stored on shelving near food items. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink at end of cook line. Operator placed soap at hand wash sink. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Open dumpster lid.

Basic - Silverware/utensils stored upright with the food-contact surface up. Forks.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over raw beef in walk in freezer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over container of carrots at cook line. Educated operator on proper separation of raw animal foods. Containers switched. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef mixed with raw chicken. Raw beef discarded. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sinks in restrooms reaching 72F (waited 3 minutes).

Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Repeat Violation

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris/grease underneath fryers.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No copy of latest inspection report available.

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 barehand contact with ready to eat lettuce. Educated employee. Employee discarded lettuce and switched to using tongs. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over container of ready to eat carrots. Containers switched. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 46°F cold hold overnight. Stop Sale. Cream discarded. Observed cut cabbage 48°F cold hold less than 4 hrs. More ice added. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored by food. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled cloth stored in handwash sink in beverage station. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink at end of cookline. Operator replaced battery. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Observed rubber spatula chipping. Observed observed white microwave at end of cookline with interior roof rusting/chipping.

Basic - Garbage on the ground and/or pad around dumpster.

Basic - In-use tongs stored on equipment door handle between uses. Cookline. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On-Site

Basic - Light shield in disrepair. Observed light not working in walk in freezer.

Basic - Open dumpster lid. Repeat Violation