Inspector finds live roach crawling on sushi rolls
S. Fla. Ruby Tuesday location also shut down by health inspectors
PEMBROKE PARK, Fla. – An interesting week for state inspectors last week as they spotted a roach crawling on sushi rolls at Thai Treat in North Miami last week and ordered the restaurant shut.
Records also show that a Ruby Tuesday location in Boca Raton had a roach infestation and Ichiyami Buffet and Sushi in Mizner Park had 49 violations including a rodent issue.
Below is a list of restaurants ordered shut last week and a few of their violations:
THE RESTAURANTS LISTED BELOW WERE ALLOWED TO RE-OPEN FOLLOWING ORDERED CLEAN UP AND RE-INSPECTIONS.
2176 NE 123RD STREET
"Stop Sale issued due to food not being in a wholesome, sound condition. Observed a live roach crawling on 6 sushi rolls."
"Roach activity present as evidenced by live roaches found. Observed 35 approximately live roaches in the kitchen under prep table and 5 live roaches at sushi prep table."
"Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Chicken not commercially prepackaged on top of salmon."
"Potentially hazardous (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. held for less than four hours. Rice."
"Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Advised operator to cook all food due to not have proper parasite destruction."
"Interior of microwave soiled with encrusted food debris."
"Interior of oven has heavy accumulation of black substance/grease/food debris."
"Wall soiled with accumulated grease."
2670 EAST SUNRISE BLVD.
"Roach activity present as evidenced by live roaches found. Observed 30- 50 live roaches in garbage can after removing debris from drain cover under prep table at cook line in the front open to dining room. Observed about 5 live roaches in and around same drain."
"Live, small flying insects in food preparation area in the back."
"Dead roaches on premises. Observed 2 dead roaches under flip top cooler at the end of the prep line to the right, in the front cooking line open to dining room. 4 dead roaches in corner under shelf in room service area. 5 dead roaches under cooking equipment in back prep area. Observed 8 dead roaches in storage area next to front cook line. Observed 2 dead roaches under dish rack to the left at entrance into kitchen from wait area."
"Food debris accumulated on kitchen floor under prep station, all cooler and cooking equipment in front kitchen."
"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flip top on left next to grill: cheese 57°F, cut tomatoes 55°F, heavy cream 56°F, half and Half 55°F, cheese cake 58°F, Front line last flip top to the right bottom right drawer: chicken wings 47°F, NY strip steak 48°F, Mojo Pork 47°F, Pasta 47°F, Butter at grill 72°F. See stop sale for all items listed above."
5701 COLLINS AVENUE
"Roach activity present as evidenced by live roaches found. Observed about 20 plus live roaches behind table. Tow live roaches behind freezer. Observed 25 plus live roaches inside cover of small wine cooler. Observed 10 plus live roaches behind screen of small reach in cooler."
"Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Black beans at 46°."
"Food debris accumulated on kitchen floor. Food debris accumulated behind coolers."
"Dead roaches on premises. Observed dead roaches beneath prep tables."
LOS ANDES RESTAURANT
1631 SE 3RD COURT
"Roach activity present as evidenced by live roaches found. Observed approximately 14 live roaches by the 3 compartment sink, and 9 live roaches in the food preparation area."
"Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse."
"Raw animal food stored over cooked food. Raw shelled eggs over pork at Edesa cooler."
"Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Balsa served raw for ceviche."
"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Homemade salsa with tomatoes and onions at 68° F under no temperature control at cook line. Discarded."
"Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.""Dead roaches on premises. Observed 4 dead roaches in kitchen area."
ICHIYAMI BUFFET & SUSHI
145 SE MIZNER BLVD.
"Rodent activity present as evidenced by rodent droppings found. 10 dry and 2 fresh rodent droppings by chest freezer near walk-in cooler and 15 dry and 2 fresh rodent droppings in dry storage."
"Roach activity present as evidenced by live roaches found. Approximately 20 live roaches near walk-in cooler area by open containers of flour and chest freezer."
"Objectionable odor in establishment. Throughout cook line and prep areas."
"Accumulation of black/green mold-like substance in the interior of the ice machine."
"Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All Sushi rolls between 63 and 74° F in buffet sushi area. All sushi rolls are made with time marked rice from 11:30 AM. Sushi rolls were not discarded after the 4 hour limit. Sushi rolls were on display even after 4 hours. Also Observed sushi rolls that were being discarded having fish removed for later use. This was then corrected by throwing the fish away. See stop sale issued. Observed tempura fried cucumber at 85° F at sushi bar under no temperature control. Raw beef and raw chicken by cooking station in buffet area at 49° F."
"Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sweet potato fries 116° F, fried shrimp 123° F, chicken skewers 115° F, clams 102° F."
"Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over onions, raw chicken over veggies and raw beef over shrimp all at make table where drippings may contaminate Ready to eat foods."
"Build-up of mold-like substance on nonfood-contact surface. Inside of 2 compartment sink in rear prep area."
409 PLAZA REAL
"Roach activity present as evidenced by live roaches found. Approximately 1 live by prep table, 2 live by warmer, 1 live by prep line, 1 live under prep table at cookline,2 live by fryers, 1 live above fryers, 1 live at DELFIELD freezer, 5 live by ice cream freezer, 5 live by soda box storage, 1 live by fire extinguisher near cook line, 1 live by kitchen entry doors, 1 live by dishwasher, 1 live on dish table, 3 live under 3 compartment sink, 11 live on dish racks near dishwashing area, 1 live in clean utensil storage container in dishwashing area, 15 live on shelving unit in dishwashing area, 6 live on dry storage shelving, 1 live on rear prep table, 1 live by HANDWASH sink in dishwashing area, 2 live on cook line cold holding drawer."
"Dead roaches on premises. Approximately 2 dead by prep table, 2 dead by warmer, 4 dead by bread storage shelving, 3 dead by electrical panel, 2 dead by Victory refrigerator, 4 dead by dishwashing area, 5 under the dishwasher, 10 dead near 3 compartment sink, 1 dead by dish racks, 1 dead by managers office, 1 dead by prep sink, 1 dead by oven, 1 dead by steamer."
"Coffee filters not stored in a protected manner to prevent contamination. Uncovered in dry storage shelving where live roaches are present."
"Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Napkins on floor in storage room in dining room area."
"Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Front line prep table contaminated by dead roaches, utensils in container contaminated by live roach inside it."
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