TAKEYA STEAK HOUSE Inspection – December 8, 2023

High Priority 4

#5High Priority41-10-4

High Priority – Butane torch above food prep area.

#6High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef soup at 53°f in walk in cooler. Cooked and placed in walk in cooler yesterday.

#7High Priority22-57-6

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**

Corrected On-Site

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut lettuce and noodles in reach in cooler.

Intermediate 2

#9Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

#10Intermediate31B-02-4

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

Basic 4

#1Basic22-20-5

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

#2Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in holding unit.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris: -soap dispenser at hand wash sink.

#4Basic36-27-5

Basic – Wall soiled with black mold like substance in dish area. **Repeat Violation**

Repeat Violation

Florida Food Watch