OSAKA JAPANESE STEAKHOUSE & SUSHI BAR OF DESTIN

Basic - Bowl or other container with no handle used to dispense food. Walk in cooler Single service to go container and drink cup used as scoops for sauce. Removed during the inspection by Chef. Corrected On-Site

Basic - Food stored on floor of walk in cooler and freezer. Walk in cooler - boxed potatoes and bagged carrots. Walk in freezer - Boxed shrimp Repeat Violation

Basic - Ice buildup in walk-in freezer at condenser.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wait station Rice hot hold 120/119F over 4 hrs.

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. Sushi rice at sushi bar . Less than 1 hr. Sushi Chef advised to time mark ( 4 hrs from when rice was placed under TPHC ) No stop sale required Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wait station Rice hot hold 120/119F over 4 hrs. See stop sale

Intermediate - No soap, sign and / or paper towels or mechanical hand drying device provided at sushi bar hand wash sink. Hand wash sink restocked with soap and paper towels during the inspection. Corrective Action Taken Repeat Violation

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip located over kitchen make line . Operator advised to remove fly strip from above food / food contact surfaces

Basic - Food stored on floor. Boxed raw shrimp located on walk in freezer floor Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cook line upright Raw chicken over sauce . Chicken relocated below ready to eat food Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen shelf - Cooked breaded shrimp 60/55F less than 2 hrs. Moved to cold hold unit for rapid cooling during the inspection. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks , no Hand wash signs . Ware wash , cook line and wait station hand wash sinks . Paper towels provided for wait and ware wash hand wash sinks during the inspection. Repeat Violation

Basic - Food stored on floor. Walk in cooler / freezer Walk in cooler - chicken Moved to shelving during the inspection. Walk in freezer- boxed shrimp.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shell eggs stored over bowl of cut lemons. Pan of raw beef on top of case of tomatoes. Employee rearranged items at time of inspection. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi crash carts: raw shell eggs ambient temp 67F, per employee approximately 45 mins, discussed Time as a Public Health Control with staff. Eggs marked for time at time of inspection. Written plan filled out. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Residue build up on interior of ice buckets. Sent to dish pit at time of inspection. Corrective Action Taken

Intermediate - No Soap, paper towels or mechanical hand drying device provided at handwash sink in dish pit. Restocked at time of inspection. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 cooks and 3 servers.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Employees could not provide a written plan at time of inspection. Provided Time as a Public Health Control form. Filled out at time of inspection. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided sign to establishment, posted at time of inspection. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in pan, dirty water in pan. Employee washed all items at time of inspection. Corrected On-Site

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap between front double doors.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw beef over prep/ ready to eat cucumbers Repeat Violation

Intermediate - No soap , paper towels or mechanical hand drying device , and Hand wash sign provided at kitchen hand wash sinks . Soap and paper towels restocked during the inspection Corrective Action Taken

Basic - Food stored on floor. Walk in freezer Boxed beef and vegetables Repeat Violation