KIMURA JAPANESE STEAK & SEAFOOD HOUSE

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 station. Operator time marked.

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 station. Operator time marked. **Corrected On-Site**

High Priority

Floor soiled/has accumulation of debris. Under all hibachi grills in dining area. Under and around Cookline cooking equipment. Under wine rack by dry storage.

Basic - Floor soiled/has accumulation of debris. Under all hibachi grills in dining area. Under and around Cookline cooking equipment. Under wine rack by dry storage.

Basic

In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Walk in cooler - utensil handle in bulk container of salad dressing. Operator removed.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Walk in cooler - utensil handle in bulk container of salad dressing. Operator removed. **Corrected On-Site**

Basic

No Heimlich maneuver/choking sign posted. Provided to operator.

Basic - No Heimlich maneuver/choking sign posted. Provided to operator.

Basic

Water draining onto floor surface from AC unit in dry storage.

Basic - Water draining onto floor surface from AC unit in dry storage.

Basic

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 handout to operator.

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 handout to operator.

Intermediate

Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife racks visibly soiled.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline magnetic knife racks visibly soiled.

Intermediate

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate

Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above Cookline prep table. Employee bag on shelf with clean cutting boards. Operator removed items.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag above Cookline prep table. Employee bag on shelf with clean cutting boards. Operator removed items. **Corrected On-Site**

Basic

Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at dish machine. Reviewed proper labeling.

Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottles at dish machine. Reviewed proper labeling. **Repeat Violation**

Intermediate