JAPAN INN DORAL

Violations (15)

• 03F-02-5CriticalCorrected on site

  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. See stop sale. According to the chef the rice was cooked less than 2 hours ago. Chef place time mark on pot.

  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. See stop sale. According to the chef the rice was cooked less than 2 hours ago. Chef place time mark on pot. **Corrected On-Site**

  High Priority

• 12A-07-5Critical

  Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside, put gloves without previously washing hands.

  High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee came in from outside, put gloves without previously washing hands.

  High Priority

• 12B-02-4

  Employee eating in a food preparation or other restricted area.

  Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking and eating in prep area.

  Basic

• 40-06-5

  Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones.

  Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones.

  Basic

• 36-12-4

  Floors not constructed to be easily cleanable. Floor at walk in cooler broken and soiled.

  Basic - Floors not constructed to be easily cleanable. Floor at walk in cooler broken and soiled.

  Basic

• 08B-38-4

  Food stored on floor.

  Basic - Food stored on floor. Observed at walk in cooler upstairs several boxes with food on floor. Shelves have been removed. According to the Supervisor, new shelves have been ordered.

  Basic

• 10-03-4

  In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned on the dipper well.

  Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Employee turned on the dipper well.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for walk in cooler soiled.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves for walk in cooler soiled.

  Basic

• 29-08-4

  Plumbing system in disrepair.

  Basic - Plumbing system in disrepair. Observed at front bar, house broken.

  Basic

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues. Cook line, salad unit.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line, salad unit.

  Basic

• 16-33-4

  Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

  Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

  Intermediate

• 16-37-1

  No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For front bar dishwasher machine.

  Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For front bar dishwasher machine.

  Intermediate

• 22-20-5

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

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

  Basic

• 31B-02-4

  No paper towels or mechanical hand drying device provided at handwash sink.

  Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at cook line.

  Intermediate

• 23-24-4

  Buildup of food debris/soil residue on equipment door handles.

  Basic - Buildup of food debris/soil residue on equipment door handles.

  Basic