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Licensee
Name:
MAI KAI POLYNESIAN REST
License Number:
SEA1600994
Rank:
Seating
License Expiration Date:
12/01/2021
Primary Status:
Ownership Changed
Secondary Status:
Location Address:
3599 N FEDERAL HWY OAKLAND PARK, FL 33306
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
12/20/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
7
4
6
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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of chicken and soup on floor in walk in cooler #1. Manager had containers moved to shelves.
**Warning**
Basic - Dead roaches on premises.
1 dead roach on floorelectrical room. Manager had removed and cleaned/sanitized area. **Corrected On-Site** **Warning**
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers, in Molokai bar and in dry storage area. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses, at sushi station. Manager placed rag in sanitizer solution. **Corrected On-Site** **Warning**
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Manager had employee wash hands. Reviewed proper handwashing procedures. **Corrected On-Site** **Warning**
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon used fro sushi. **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
1) Egg rolls (48°F); beef (49°F); chicken (47°F) in cooler drawers in appetizer station. Ambient 50F. Manager stated foods were moved from walk in cooler less than 1 hour ago. Manager had all foods in cooler moved to alternate cooler.
2) **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
Thermador sauce (47-48°F); chicken (51-55°F - Cooling in walk in cooler overnight per cook. Thermador sauce tightly wrapped in plastic. See stop sale. **Warning**
High Priority - 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. Sushi rice 98F not marked with time. Manager stated rice was made less than 1 hour and added time. Reviewed Time as a Public Health Control and proper date/time labeling.
**Corrected On-Site** **Warning**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
1) Raw eggs stored over produce in walk in cooler #2. Manager moved eggs to lower shelf.
2) Raw chicken stored over herbs in reach in cooler at steak station. Manager moved chicken to lower shelf.
**Corrected On-Site** **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
Potentially hazardous (time/temperature control for safety) food heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
Thermador sauce (47-48°F); chicken (51-55°F - Cooling in walk in cooler overnight per cook. Thermador sauce tightly wrapped in plastic. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink at cook-line. Manager had items removed from hand sink.
**Corrected On-Site** **Warning**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed at sushi station.
**Warning**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
