BENIHANA BRICKELL

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed at walk in cooler RAW CHICKEN (47F - Cooling), as per employee prepared three days prior.

High Priority - Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Observed at walk in cooler RAW CHICKEN (47F - Cooling), as per employee prepared three days prior.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 500ppm) under prep table. Employee diluted solution with a final reading of 400ppm. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Observed shelves at walk in cooler with surface rust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover at walk in cooler soiled with mold like substance.

Basic - Reach-in cooler /Walk-in cooler interior/shelves have accumulation of soil residues. Observed shelves at walk in cooler soiled with mold like substance.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at ambient temperature. Coached employee on proper method of thawing under cold running water. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed a bin of rice not labeled at prep area.

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.

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.

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

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phones on food preparation area In kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Observe boxes of produce on the floor.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed server placed hair restraint on and continued portioning soy sauce without handwashing. Coached employee on correct procedures.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at kitchen entrance, operator replaced. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Observed server with no hair restraint, coached employee and she placed a hair restraint. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 80F on top of steam table.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of reach in cooler at front counter.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pot not inverted on shelve at kitchen.