MIKATA BUFFET INC

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized 0ppm. Operator added chlorine 75ppm. Corrected On-Site Warning

High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Shrimp (119F-125F - Cooking) at cook line on their way to the buffet. Shrimp were returned to grill and cooked to 167F Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly 0ppm. Operator set up triple sink with 75ppm chlorine to sanitize. Warning

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Hibachi chef used his personal cell phone and then put on gloves to work with clean utensils and dishes in hibachi station. Chef went to wash his hands. Corrected On-Site Warning

High Priority - Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet. Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish washer using triple sink with 0ppm chlorine to wash, rinse and sanitize pans. Sink was properly set up 75ppm chlorine and pans were sanitized. Corrected On-Site Warning

High Priority - Roach activity present as evidenced by live roaches found. 5 live roaches on top of dish machine, no doors between dish area and cook line. 2 live roaches on wall under dish machine, no door's between dish area and cook line. Warning

High Priority - Time/temperature control for safety sushi rice 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 was one hour ago. Operator time marked. Warning

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands with no soap at mop sink, after entering the kitchen and then proceeded to the buffet and handled clean utensils on the buffet. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime can opener. Warning

Intermediate - Handwash sink not accessible for employee use at all times dishes stored in sink. Operator removed. Corrected On-Site Warning

Intermediate - Handwash sink used for purposes other than handwashing, filling buckets with water and cleaning knifes in sushi station. Manager reviewed proper procedures with staff. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in employee bathroom. Operator provided Corrected On-Site Warning

Intermediate - No soap provided at handwash sink in employee bathroom. Operator provided. Warning

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

Basic - Bowl with no handle used to dispense salt on cook line. Operator removed bowl Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in storage area, dish area and above ice machines. Warning

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. Tuna stored in refrigerator at sushi station was removed from freezer 4 hours ago. Sushi chef removed fish from packaging. Corrected On-Site Warning

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

Basic - Grease on the ground and pad around grease receptacle. Warning

Basic - Inside/outside of dumpster not clean. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt and dust ceiling between hoods. Warning

Basic - Sushi chef eating behind sushi counter in sushi prep area while preparing sushi. Employee went to dining room to eat. Corrected On-Site Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawing in standing water in triple sink next to ice machine. Operator turned water on. Corrected On-Site Warning

Basic - Unclean building components, attachments or fixtures. Hood filters accumulating grease. Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed live f,y landing on soda cups by handwash sink at sushi buffet; operator swatted it; Corrective Action Taken Admin Complaint

High Priority - Nonfood-grade bags used in direct contact with food. Garbage bags used to cover raw chicken in walk-in cooler and ice cream in freezer Advised to remove

High Priority - Presence of insects, rodents, or other pests- dead lizard under ice machine at front server's station Advised to clean area; Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found- observed live roach under prep table by dry storage area at the back of the kitchen; operator killed it Corrected On-Site Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. rice (47-48F - Cooling)at 10:20 to 47F at 11:20 since 8:30; in walk-in cooler ; food stored in big plastic bins; at this rate food will not reach 41 F or below; operator moved food containers in walk-in freezer Corrective Action Taken

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at the prep station at the back;

Basic - Bowl or other container with no handle used to dispense food- used to dispense rice and soy sauce in dry storage Removed Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance- all vents throughout the cook line; prep areas; and main dining room - mold like parent and heavy dust build-up

Basic - Cleaned and sanitized equipment or utensils not properly stored- soda cups stored next to handwash sink exposed to splash Recommended to store properly

Basic - Equipment and utensils not properly air-dried - wet nesting- plastic food containers in dry storage and food containers above three compartment sink

Basic - Floor tiles missing and/or in disrepair- multiple large areas missing tiles where concrete is exposed - at dishwasher area;

Basic - Food storage container/container lid cracked or broken- used to store sugar

Basic - Food stored in a location that is exposed to splash/dust Used ceiling tiles stored above sauces, condiments, oils and opened container baking powder in dry storage at the back of the kitchen Removed Corrected On-Site

Basic - Food stored on floor- sauces in dry storage; chicken and boxes of foods in walk-in cooler #1; dumplings in walk-in cooler #2 Advised to store properly

Basic - In-use tongs stored on equipment door handle between uses- tongs used to flip foods stored on the gas pipes at cook line/ grill area; removed Corrected On-Site

Basic - Light shield damaged/in disrepair- inside the walk-in coolers;

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line Cooler at cold buffet heavy presence of food remains like shrimp, olives; heavy accumulation of grease like substance Walk-in cooler shelves food accumulation

Basic - Standing water in floor- by handwash sink next to ice machine; by dishwasher area; and inside walking cooler

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed sprouts over washed vegetables in walk-in cooler #2 Stored properly Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm Operator corrected to 100 ppm chlorine Corrected On-Site Warning

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw salmon and raw tuna served raw for sushi bar Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above krab meat inside sushi cooler Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. 1 live roach inside cabinet under hibachi station 3 live roaches on wall behind chest freezer/cooler at front counter by sushi station 2 live roaches on floor under flip top cooler at cook line 3 live roaches on wall behind reach in cooler at cook-line 1 live roach inside electrical panel in back kitchen near ice machine 1 live roach on floor under shelves in dry storage area 2 live roaches on wall next to prep table in dry storage area 1 live roach in storage closet behind 3 compartment sink Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 trays with re use oyster shells with krab meat and cream cheese. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding , Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside walk-in cooler Egg rolls 59f cold Holding , Cooked chicken 48f cold Holding, cream cheese sushi rolls 48F cold Holding Per operator products not prepared or portioned today. Per operator products stored for longer than 4 hours. See Stop Sale Inside walk-in cooler Salmon 44F holding Coleslaw 44F cold Holding , cooked ribs 44-45F cold Holding Per operator products stored for 2 hours. Per operator products not prepared or portioned today Operator moved to walk-in freezer. Sitting out of temperature on sushi bar and on buffet bar Eel 83f cold Holding, Fish roe 65f, cold Holding, krab meat 58f cold Holding Mussels 49f cold Holding, cooked shrimp 48F cold Holding . Per operator items stored for approximately 1 hour. Per operator products not prepared or portioned today Operator decided to moved to time control and time marked Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. WD40 stored above cases with hot sauces Windex next to sauces hibachi station Operator stored properly Corrected On-Site Warning

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. Emailed poster to operator Corrective Action Taken Warning

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. Per operator some employees are less than 60 days Emailed form to operator to be printed Corrective Action Taken Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak over cooked ready to eat crab Rangoon walk in freezer, both products not in commercial packaging. Operator stored properly. Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp over chopped garlic flip top by wok station in kitchen Observed Raw shell eggs in contact with chopped zucchini flip top by Pepsi cooler Observed Raw tuna over cooked crab sushi rolls reach in at sushi station. Operator stored all products properly. Corrected On-Site Warning

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flip top cooler: raw shell eggs (60F- 64F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for 1 hour. Observed pan on top portion of flip top cooler stocked with raw shell eggs stacked 1 inch over pan. Operator moved eggs to walk in cooler. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Produce walk in: cut melons (49F - Cooling) at 1:45 since 1:25 -49F at 1:55 At current rate of cooling product will not reach 41F within 4 hours. Operator placed on ice to quick chill. Corrective Action Taken Repeat Violation Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed Cell phone on prep counter by Pepsi cooler. Operator removed cell phone. Corrected On-Site Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) Operator fixed to 100 ppm. Corrected On-Site Repeat Violation Warning

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 10 live flies landing on reach in freezer in the dry storage area; Observed approximately 3 flies flying at the cook line/ prep area; Repeat Violation Admin Complaint

High Priority - Non-food grade paper towel used as liner for salmon and octopus containers; operator removed Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered raw no parasite destruction available upon request; Operator provided before closing inspection. Corrected On-Site Warning

High Priority - Presence of insects, rodents, or other pests by walk-in coolers ( ceiling covered with spider webs directly above the walk-in coolers) live insects on the ceiling- dry storage area Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Calamari over wantons in reach in cooler at cook line- operator stored properly Raw shell eggs behind celery at sandwich table at cook line- operator reversed Raw fish over apple pies and cooked pork on the speed rack in walk-in cooler #2- operator stored properly Raw chicken over fried Krab meat in walk in cooler #2-operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach inside the rice container at the back of the kitchen / storage area; See Stop Sale Warning

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

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (48F - Cold Holding); in reach in cooler at cook line; as per operator food thawed earlier and kept outside after being thawed; food out of temperature for less than 4 hours; operator added ice to quick chill; salmon (45F - Cold Holding) in standing water at three compartment sink at the back of the kitchen by ice machines; food was being thawed in 80° F standing water; food no longer frozen; food out of temperature for less than four hours; operator moved food to reach in cooler; sprouts (41-52F - Cold Holding); at the front counter at sushi line; container overstocked; food out of temperature for less than four hours; operator removed top part and stored in reach in cooler to quick chill; Corrective Action Taken Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. broccoli salad (54-56F - Cooling)at 11:45 to 57° F at 12:35 since 11:00; cut melon (55-56F - Cooling)at 11:45 to 56° F at 12:35 since 11:00 on cold buffet station; As per operator food prepared this morning; at this rate food will not reach 41° F or below; educated operator on adding food on TPHC; operator moved food to walk-in cooler to quick chill Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. corn on the cob(105-148F - Hot Holding) crab Rangoon (126-135F - Hot Holding); chicken teriyaki (108-138F - Hot Holding); stuffed oysters (118-128F - Hot Holding) on hot holding buffet in the dining room Food overstocked and stored in shallow pans; educated operator about TPHC; operator removed top part of the food and brought back in the kitchen to be reheated to 165° F; Repeat Violation Admin Complaint

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tempura sushi roll (45-44F - Cooling)at 11:50 to 45° F at 12:35 since 10:00; in reach in cooler at front counter/ sushi station Food overstocked not allowing it to properly cool; operator moved food to shallow pans; Corrective Action Taken Warning

Basic - Bowl used to dispense rice, sugar, and flour in the storage room. Operator removed. Corrected On-Site Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceilings above walk-in coolers covered by spider webs. Warning

Basic - Food storage containers storing cut ashes vegetables cracked and broken in walk in cooler #1 Warning

Basic - Food stored on floor. Containers of chicken stored on the floor in walk-in cooler#2; Operator stored properly Corrected On-Site Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Salmon and squid thawed in standing water at the three compartment sink at the back of the kitchen by ice machines; Operator removed salmon to reach in cooler as no longer frozen and above 41° F; Operator turned cold water on for squid; Corrected On-Site Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine over 100ppm) Operator fixed to 100 ppm. Corrected On-Site Warning

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed inside tall reach in cooler cooked rice at 2:48 pm(100F - Cooling); Per operator product cooling for approximately 2hours and 45 minutes. Product did not cooled to 70°F within 2 hours. Operator discarded.See Stop Sale. Observed on kitchen Cooked chicken at 2:45 pm (78F - Cooling)rechecked at 3:07 pm same temperature , per operator product cooling for approximately 1 hour and 45 minutes . At the current cooling rate product will not cooled to 70°F within 2 hours. Operator moved to walking cooler Warning

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.at 0 ppm. Operator corrected to 100 ppm Chlorine Corrected On-Site Warning

High Priority - Live approximately 30 small flying insects landing on Togo containers ,silverware and napkins inside storage area room. Approximately 30 small live flying insects landing on all soda boxes on soda boxes room , both rooms located next to Dishwasher area. Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with raw fish over sauce on sushi bar area. Observed raw tripe stored above cooked chicken on tall reach in cooler. Operator stored properly. 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 multiple containers non commercially packed with raw chicken stored above raw beef inside walking freezer Warning

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 70 degrees Fahrenheit within 2 hours. Observed inside tall reach in cooler cooked rice at 2:48 pm(100F - Cooling); Per operator product cooling for approximately 2hours and 45 minutes. Operator discarded.See Stop Sale. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on buffet cold side cooked shrimp (44F - Cold Holding); mussels (48F - Cold Holding); krab salad (53F-Cold holding). Observed on hibachi ice well raw beef sliced (45F - Cold Holding); raw shell eggs (45F - Cold Holding); raw chicken (41F cold holding) Per operator product stored for approximately 2 hours. Per operator products not prepared or portioned today. Operator decided to use time control Observed inside flip top cooler Pork (52F - Cold Holding); Pork (49F - Cold Holding) Per operator product stored for approximately 2 hours. Per operator product not prepared or portioned today. Operator moved to walk in cooler 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 and the time removed from temperature control cannot be determined. All items on sushi bar under time control form not time marked. Per operator product stored for approximately 2 hours. Operator time marked for the remaining time of 2 hours. Corrected On-Site Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed on flip top cooler cut cooked carrots at 2:34pm (54F - ambient Cooling); rechecked at 3::03pm (52°F ambient cooling), cut cabbage at 2:34pm (54F - Cooling); rechecked at 3:03 pm , ( 52°Ambient cooling), flip top cooler #3, octopus at 2:37 (60F - ambient Cooling);rechecked at 3:03 pm (58°F ambient cooling) Per operator all products ambient cooling for approximately 2 hours. At the current rate of cooling products will not cooled to 41°F within 4 hours. Operator moved items to walk in cooler Corrective Action Taken Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on buffet line cooked chicken (110F - Hot Holding); cheese wonton (110F - Hot Holding); cooked cabbage (110F - Hot Holding); cooked chicken (160F - Hot Holding). Per operator product stored for approximately 2 hours. Operator decided to ad it to time control already use for sushi bar items. And timed marked for the remaining time of 2 hours. Corrected On-Site Warning

High Priority - Toxic substance/chemical improperly stored. Several windex stored next to food throughout the kitchen. Operator stored properly Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen. Operator removed Corrected On-Site Warning

Basic - Food stored on floor. Observed several container with cooking oil on the floor throughout the kitchen. Operator stored properly Corrected On-Site Warning

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat, chicken over Ready-to-eat produce in Walk-in cooler. Raw chicken, raw fish over cooked chicken in Reach-in cooler. Corrected On-Site Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in Walk-in cooler. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Produce Walk-in cooler, cut melon 50f crab 49f, Less than 4 hours, Cold hold foods not prepped or portioned today, removed to another Walk-in cooler. 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 and the time removed from temperature control cannot be determined. Missing on new batch of sushi rice, labeled now, Less than 2 hours. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clams 112-128f, Less than 2 hours in steam table, removed and discarded by manager. New product made. Corrected On-Site Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Battery inoperable on both digital thermometers. Warning

Intermediate - No soap provided at handwash sink. Missing at cook line Hand wash sink. Warning

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line Hand wash sink. Warning

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

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

Basic - Floors not maintained smooth and durable. Cracked tiles in Dish machine area. Warning

Basic - Food not stored at least 6 inches off of the floor. Cases of foods, bag of onions in Walk-in cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at 2 kitchen Hand wash sinks. Warning

Basic - Stored food not covered. Foods in Walk-in cooler. Warning

Basic - Water leaking from pipe and/or faucet/handle. Under 2 kitchen Hand wash sinks. Warning