MIKATO STEAK RESTAURANT

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in dry storage is soiled on ice plate.

Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank nor secured. Person in charge secured tank. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Water on floor by3 compartment sink.

Basic - Food stored on floor. Sugar/soy on floor in dry storage area.

Basic - Ice bucket/shovel stored not upside down between uses. Person in charge inverted. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezers have ice buildup up inside.

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. Observed several packages of tuna still in reduced oxygen environment while in walk-in cooler and reach in cooler. All product still frozen. Person in charge removed from packaging. Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Observed standing water on floor under dish machine Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed ice scoops sitting in standing water less than 135F. Person in charge had scoops ran through dish machine and water dumped out of storage container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on raw flip-top cooler soiled with food debris. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk-in cooler shelves rusted.

High Priority - Live, small flying insects found Observed one Live flying insect in kitchen.

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed brown paper napkins lining sushi tray in sushi display cooler. Cut vegetables in contact with brown paper napkin. Person in charge removed paper napkins from food contact. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored in same tray as butter in walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed seven packages of vacuum packaged fish not removed from reduced oxygen environment before thawing. See stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (48F - Cold Holding) on cart for 30 mins per person in charge. Person in charge had employees place back in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed cooked noodles in walk-in cooler made prior afternoon per person in charge missing date mark. Discussed with person in charge.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kits for chlorine.

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. Observed seven packages of vacuum packaged fish not removed from reduced oxygen environment before thawing. See stop sale.

Basic - Floor area(s) covered with standing water. Observed standing water on floor of dish washing area. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler soiled with black/green mold like substance. Repeat Violation

High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw shell egg inside container with washed edamame. Person in charge removed eggs. No visible contamination observed. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over shrimp in walk-in cooler. Observed raw beef over raw shrimp in reach in cooler . Person in charge reorganized both coolers properly. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink at sushi bar. Discussed with employee. Repeat Violation

Basic - Duct tape used to repair nonfood-contact surface. Observed tape used to fix gasket on deep freezer.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone on wait station counter. Observed employee keys above flip-top cooler in kitchen. All employee items were removed from food area by end of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed standing water on floor in kitchen near ware washing. Person in charge had employee start moping floor. Corrective Action Taken

Basic - Ice bucket/shovel stored on floor between uses. Observed both ice buckets on ground. Person in charge had employee place and invert ice buckets on rack. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensils in 80f water. Discussed with person in charge.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler reach in cooler soiled. Repeat Violation

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 6 packages of reduced oxygen packaged fish not removed from its reduced oxygen environment when fish is full thawed. See Stop Sale

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink located at sushi bar. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards in kitchen stained with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Observed Hand washing station by back door blocked. Repeat Violation

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed one food handler certificate expired for Wei Chen on 3/26/22.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and walls soiled with grease and dust in wait station area.

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. Observed 6 packages of reduced oxygen packaged fish not removed from its reduced oxygen environment when fish is full thawed. See Stop Sale

Basic - Establishment using an Alternative Operating Procedure not having documentation that hands are properly washed when the specific ready to eat foods are prepared. Observed AOP was last reviewed in 2022. Discussed with person in charge and he will review AOP at team meeting. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip-top cooler in kitchen and small refrigerator at wait station soiled with food debris. Observed gaskets on deep freezers soiled with black/green mold like substance. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees using triple sink at bar to wash hands. Discussed with employees about using hand washing station. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station sink near back door in kitchen blocked by dirty dishes. Operator removed dishes. Hand washing station sink at sushi bar blocked by rice cooker. Operator moved rice cooker and unblocked sink. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. No soap at hand washing station on sushi bar. Employee added soap to hand washing station. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle inside shrimp container in flip-top cooler. Discussed with operator. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles damaged in kitchen. Operator as service secluded. Corrective Action Taken Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink left above drink ice at bar. Person in charge removed drinks. Employee drink left on cook line prep table. Operator removed drink. Corrected On-Site

Basic - Floor area(s) covered with standing water. Standing water on floor under drying rack and by back door of kitchen. Discussed with operator.

Basic - Food stored on floor. Cooking oil on floor on cook line. Operator put oil on crate. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice utensil in 78F water at wait station operator removed utensils from water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Deep freezer gaskets soiled with black/green mold like substance. Flip-top cooler gaskets in kitchen soiled with food debris.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ambient raw shell eggs (49F - Cold Holding) left on top of ice on cook line. Discussed with person in charge that ice is not contacting the whole bowl of eggs and therefore will be difficult to maintain proper temperature. Person in charge placed eggs in walk-in cooler to cool. Eggs were out for less than 1 hour. Corrective Action Taken Admin Complaint

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi chef washed hands in triple sink at sushi bar. Discussed with employee proper hand washing sinks.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) cutting boards in kitchen on cook line stained with food debris. 2) yellow cutting board at sushi bar stained with food debris. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing station blocked at sushi bar by rice cooker.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sushi bar hand washing station. Employee added paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at sushi bar hand washing station. Employee added soap. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. No handled bowls used to scoop food from bulk food containers. Employee removed bowls from bulk food containers. Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in kitchen has a broken ceiling tile due to water damage. Person in charge states roof has been fixed and they are waiting on new ceiling tile to replace broken one. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Floors behind equipment in kitchen soiled with grease and food debris.

Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Sushi chef only washing hands once without nail brush and no hand antiseptic present at hand washing station. Discussed with person in charge and manger discussed with sushi chef. Hand antiseptic was added to hand washing station. Sushi chef rewashed hands and applied hand antiseptic. Corrected On-Site

Basic - Food stored on floor. 1) 4 plastic bottles of cooking oil stored on floor of dry good storage. 2) two 5 gallon buckets of soy stored on floor in dry good storage. 3) Bucket of sushi Ginger stored on floor of dry good storage.

Basic - Old labels stuck to food containers after cleaning. 1) class jar on food cart has old labels stuck to jar.

Basic - Working containers of food removed from original container not identified by common name. Bulk food containers under main cook line prep not labeled with common name of food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw scallops over veggies. Person in charge moved scallops to comply. 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 bag near rice. Person in charge moved bag to secure location. Corrected On-Site

Basic - Floor not cleaned when the least amount of food is exposed. Dry storage floor has food debris.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods are soiled.

Basic - Time/temperature control for safety food thawed in an improper manner. Beef was thawing at room temperature. Person in charge took and put beef on stove. Corrective Action Taken