JAPANESE KITCHEN DOSUNCO Inspection – December 20, 2023

High Priority 3

#7High Priority08A-04-5

High Priority – Raw animal food stored over or with unwashed produce. Raw shell eggs over unwashed onions in reach in cooler in kitchen.

#8High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding: beef 96 F, operator put in microwave at time of inspection to reheat p.

#9High Priority41-10-4

High Priority – Toxic substance/chemical improperly stored. Hand sanitizer on counter over Dr.Pepper for es

Intermediate 1

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach in cooler.

Basic 6

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl in bulk rice.

#2Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee monster on prep table in kitchen and cup on front counter. **Repeat Violation**

Repeat Violation

#3Basic08B-38-4

Basic – Food stored on floor. Bulk salt on floor in kitchen.

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler across from fryer.

#5Basic12B-13-4

Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. Employee McDonald's drink in reach in freezer next to lockers.

#6Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer next to lockers.

Florida Food Watch