OSAKA HIBACHI EXPRESS

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 clean up form Corrected On-Site

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. Provided operator with employee reporting form, Corrective Action Taken

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs sitting on butter in reach in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes sitting out at 75°; per operator out less than 4 hours, moved to refrigeration for immediate temperature recovery Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by piece of equipment Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.

Intermediate - Records/documents for required employee training do not contain all of the required information. Need training dates on certificates

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

Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil for rice sitting in water 75° Corrected On-Site

Basic - Unnecessary items/unused equipment on the premises in back of kitchen area

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms in box over cooked noodles Corrected On-Site

Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator is unable to provide proof of training certificates for employees Repeat Violation Warning - From follow-up inspection 2022-07-13: Training has been completed by Hospitality Resource Supply Inc. but certificates are not filled out properly. Advised operator to have all information filled out by next unannounced inspection Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled identifying liquid contents - From follow-up inspection 2022-07-13: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat foods in beverage-air reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes55°and corn 67°..Operator said items were removed from refrigerator 20 minutes prior. Operator placed items in ice bath. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Oven cleaner stored over clean utensils on drying rack. Spray bottles of cleaner stored next to clean utensils

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Rosbel Salbibar person in charge

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cooks line.

Intermediate - Manager or person in charge lacking proof of food manager certification.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink next to mop sink

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Bowl or other container with no handle used to dispense food. Bulk rice

Basic - Carbon dioxide/helium tanks not adequately secured. Tanks stored next to bag n box rack

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Case of plastic bowl containers stored on floor in dry storage area

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee drink, cell phone abd candy stored on prep table.

Basic - Old labels stuck to food containers after cleaning.

Basic - Working containers of food removed from original container not identified by common name. Bulk rice stored on bottom shelf at prep table.