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Licensee

Name:	MAKI HOUSE JAPANESE BISTRO	License Number:	SEA2331020
Rank:	Seating	License Expiration Date:	10/01/2010
Primary Status:	Ownership Changed	Secondary Status:
Location Address:	27 N MIAMI AVE MIAMI, FL 33128

Inspection Information

Inspection Type	Inspection Date	Result	Critical Violations	Non-Critical Violations
Routine - Food	06/02/2010	Facility Temporarily Closed Operations ordered stopped until violations are corrected. More information about inspections.	15	7

Violations:

A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violation		Observation
24-05-1		Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
04-01-1		Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
32-10-1		Critical - Covered waste receptacle not provided in women's bathroom.
15-17-1		Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
38-07-1		Lights missing the proper shield, sleeve coatings or covers.
53A-01-2		Critical - Manager lacking proof of Food Manager Certification.
32-15-1		Critical - No handwashing sign provided at a handsink used by food employees.
53B-08-1		Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
01B-23-1		Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
35A-05-1		Critical - Observed 20 llive roaches in the kitchen area.
09-04-1		Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
12A-16-1		Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
13-03-1		Observed employee with no hair restraint.
12A-09-1		Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
08A-28-1		Critical - Observed food stored on floor.
22-19-1		Critical - Observed interior of microwave soiled.
22-28-1		Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
03A-07-1		Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
23-05-1		Observed residue build-up on nonfood-contact surface.Oven.
22-17-1		Critical - Observed soiled reach-in cooler gaskets.
24-10-1		Observed utensils stored in crevices between equipment.
21-12-1		Wet wiping cloth not stored in sanitizing solution between uses.