MOSHI MOSHI BRICKELL

Violations (12)

• 08A-20-5CriticalCorrected on site

  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.

  High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef inside walk in freezer . Operator removed. **Corrected On-Site**

  High Priority

• 03B-01-6Critical

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (112F - Hot Holding); cooked wings (68F - Hot Holding) tempura shrimp (107F - Hot Holding), as per operator less than an 30 min in the hold holding unit. Chef increased temperature. **Corrective Action Taken**

  High Priority

• 41-10-4CriticalCorrected on site

  Toxic substance/chemical improperly stored.

  High Priority - Toxic substance/chemical improperly stored. Observed oven cleaning spray stored next to clean pots and pans; the operator immediately relocated the chemical to a proper storage area. **Corrected On-Site**

  High Priority

• 22-20-5

  22-20-5

  Basic - Observed Accumulation of black mold-like substance in the interior of the ice machine.

  Basic

• 06-01-5

  Time/temperature control for safety food thawed in an improper manner.

  Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen, commercially reduced oxygen packaged (ROP) mackerel fish being defrosted inside the sealed ROP packaging. Coached the operator on correct defrosting methods

  Basic

• 29-11-4

  Water leaking from pipe and/or faucet/handle.

  Basic - Water leaking from pipe and/or faucet/handle. Observed hand washing sink with leaking pipe located at sushi area.

  Basic

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken at 82°F cooling on top of a prep table. The operator stated the chicken had been there for less than an hour. Coached the employee to transfer the chicken into a larger container and place it inside the walk-in cooler for rapid cooling.

  Intermediate

• 14-04-4

  14-04-4

  Intermediate - Observed fan cover missing at walk in cooler.

  Intermediate

• 12B-07-4RepeatCorrected on site

  Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

  Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee yogurts inside reach in cooler at front counter. Operator removed. **Corrected On-Site** **Repeat Violation**

  Basic

• 03F-10-5Corrected on site

  The time-use logs for rice, masago, and butter were

  Intermediate - The time-use logs for rice, masago, and butter were observed, but the form was not signed by the person in charge (PIC). The PIC handed the form to the chef, and it was completed during the inspection. **Corrected On-Site**

  Intermediate

• 14-11-5

  Equipment in poor repair.

  Basic - Equipment in poor repair. Observed gasket in disrepair at reach in cooler inside kitchen area.

  Basic

• 23-03-4

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

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket soiled at reach in cooler inside kitchen area.

  Basic