MIWA HIBACHI & SUSHI EXPRESS

Basic - Bowl or other container with no handle used to dispense food. Plastic Togo container bowl used to scoop flour. Employee removed container from flour. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Prep table next to 3 compartment sink. Repeat Violation

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

Basic - Open dumpster lid.

Basic - Bowl or other container with no handle used to dispense food. Plastic container inside soy sauce and sugar Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Prep table next to 3 compartment sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Utensil inside rice and sugar container

High Priority - Nonfood-grade bags used in direct contact with food. Clean avocados and broccoli in Togo plastic bags. Employee removed and switched to food grade plastic bags. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Small plate and slicer in hws at front service counter. Employee removed. Corrected On-Site

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/ Manager arrived during inspection. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to kitchen back of the house across from griddle. Employee turned on water. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in sugar. Employee removed bowl. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Underneath prep table. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Togo plates at front service on griddle. Employee inverted. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop in bucket in front of restrooms.

Basic - Cardboard used to line food-contact shelves. Under prep table

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

Basic - Duct tape used to repair nonfood-contact surface. Used to repair torn gasket on reach in cooler

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice . Staff stood up scoop. Corrected On-Site

High Priority - - From initial inspection : 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, manager added time mark. Corrected On-Site Repeat Violation - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice chute on the soda fountain. Repeat Violation - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Cabbage, outer leaves removed and then cut without washing prior. - From follow-up inspection 2024-03-22: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed broccoli over cooked noodle in reach in cooler. - From follow-up inspection 2024-03-22: Time Extended

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. Butter next to grill management added time mark. 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. Employee signed form Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Manager cleaned walls. Corrected On-Site

Basic - Bowl with no handle used to dispense food. In cornstarch. Manager removed. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Raw chicken and cabbage. Staff removed tongs. Corrected On-Site

High Priority - Displayed food not properly protected from contamination. Bags of rice stored in dining room in front of restrooms.

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee dried on wiping cloth and them wiped off cutting. Spoke to employee and manager about proper hand washing.

High Priority - Toxic substance/chemical improperly stored. Window on table above rice serving utensils. Corrected On-Site

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 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/ 5 employees present. Repeat manager violations may result in administrative action.

Intermediate - No probe thermometer provided to measure temperature of food products. Both probe thermometers battery dead.

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 form. Form must be filled out by each individual employee and kept on file in facility. Corrective Action Taken

Basic - Carbon dioxide/helium tanks not adequately secured. Behind door to kitchen. Corrected On-Site

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

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk rice container. Corrected On-Site

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

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above mushrooms. Corrected On-Site

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. Butter on cook line for 1 hour per operator. Proper time was marked on containers. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Exceeded 200ppm chlorine retested at 50ppm. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink on cook line. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in ware wash area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on table next to in use cutting board? Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Shrimp and noodles containers.

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

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken above ginger and celery , reach in stand up cooler. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in ware wash sink.

Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaned knife in hand sink at front counter.

Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner in ware wash area.

Basic - Single-service articles improperly stored. To go containers on floor in dining area.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 compartment sink. Manager corrected employee. Corrective Action Taken

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in cooked noodles.. Corrected On-Site

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

Basic - Time/temperature control for safety food thawed in an improper manner. 2 pans of chicken thawing at room temperature. Corrected On-Site

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