- Basic - Carbon dioxide/helium tanks not adequately secured. Several in kitchen. **Warning**
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Several in kitchen. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to food items on and steambin on frontline. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. In walk in freezer. **Warning**
- High Priority - Observed raw shell eggs stored in a manner in which it could have potentially dripped into ready to eat vegetables inside main cookline make table reach in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Corn starch and water mixture 82°f, next to wok. prepared batter 78°f. Products were not in the process of preparation or cooling. Operator stated that both products had been sitting out of temperature for approximately 30 minutes. Corrective Action: placed products in an environment of 41°f or lower for cold holding. Products were not being controlled by time either. **Warning**
- Intermediate - Employee used handwash sink as a dump sink.observed large amount of ice stored in handsink at far end of sushi line. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink next to dish machine. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. One container of window spray in hibachi room. **Warning**
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08/25/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom door not self-closing. /. AT EMPLOYEE RESTROOM **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. /. BUILD-UP OF GREASE INSIDE FRYER CABINET
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. /. TO COVER FOOD IN WALK IN COOLER
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. A FLASH LIGHT ON SHELF WITH FOOD ITEMS, OUTSIDE OFFICE **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. / AT WAIT STATION
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / AT BAR RIC
- Basic - No handwashing sign provided at a hand sink used by food employees. / AT SUSHI BAR
- Basic - Plumbing system in disrepair. /. Clogged drain at bar ice bin
- Basic - Soil residue build-up on nonfood-contact surface. /. (1). AT EXTERIOR OF FOOD CONTAINERS / BUCKETS. (2). FAN AT SUSHI BAR. (3). AT TOASTER IN SUSHI BAR **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. /. A PITCHER OF OIL, ON BOTTOM SHELF OF WORKTABLE AT COOK LINE
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. / COOKED SUSHI RICE TEMPED 108F **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. /. IN WALK IN COOLER
- High Priority - Raw animal food stored over cooked food. / IN WALK IN COOLER
- High Priority - Toxic substance/chemical stored by or with single-service items. / TOXIC CHEMICAL STORED ABOVE CUP LIDS
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. /. AT BAR **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. /. GALLON OF MILK IN BAR REACH IN COOLER
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. /. A STAINLESS STEEL BOWL INSIDE A HAND WASH SINK AT SUSHI BAR **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. /. AT BAR
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2/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. /. Employee restroom **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. (1) in bulk batter container in walk in cooler
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Clean knives/utensils stored in crevices between equipment. /. At cookline
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / wait station by cookline
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. /. (1). Observed a drill stored on rack with food items, outside office (2). Observed a pouch on rack at cookline **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Repeat Violation**
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food stored on floor. /. Through out kitchen and in walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. / at cookline
- Basic - Single-service articles improperly stored. /. Observed a bag of plastic platter lids stored next to shoes, inside cabinet at sushi bar
- Basic - Soil residue build-up on nonfood-contact surface. /. At exterior of food containers, in kitchen and wic
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. / in walk in cooler
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. /. SUSHI RICE WAS 112F AT SUSHI BAR
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. / (1). HANDSINK by Dishmachine blocked by WORKTABLE . (2). Bar HANDSINK blocked by boxes
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. /. Lids, plastic covers inside and sink by dm
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Hot water not provided/shut off at employee hand wash sink, sushi bar hand sink and dining area hibachi far left hand sink.
- Observed an employee water bottle on food shelf by office. **Repeat Violation**
- Observed attached equipment soiled with accumulated dust, walk in fans.
- Observed equipment in poor repair, scoop no handle for white sauce, white rice, crispy noodles.
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2/4/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Faucet/handle broken at plumbing fixture, sushi bar.
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit, 38?F in ice water.
- Critical - Fruits/vegetables washed and then put put back in dirty boxes in walk in cooler.
- Critical - Handwashing cleanser lacking at handwashing lavatory, cook line. **Corrected On-Site**
- Critical - Hot water not provided/shut off at employee hand wash sink, sushi bar hand sink and dining area hibachi far left hand sink.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Light not functioning over stove. **Repeat Violation**
- Critical - No conspicuously located thermometer in holding unit, bar cooler for milk.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an employee water bottle on food shelf by office. **Repeat Violation**
- Observed attached equipment soiled with accumulated dust, walk in fans.
- Observed build-up of dust on portable fan in dish machine area.
- Observed build-up of grease on nonfood-contact surface, hood filters and on rack or better on cook line.
- Critical - Observed cloth used as a food-contact surface, under fish container in black refrigerator.
- Critical - Observed dented/rusted cans, coconut milk 13.5 oz.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cook changing tasks not changing gloves and washing hands.
- Observed employee with no hair restraint, manager prepping food.
- Observed equipment in poor repair, scoop no handle for white sauce, white rice, crispy noodles.
- Critical - Observed food stored on floor, soup in walk in cooler. **Repeat Violation**
- Observed gaskets with slimy/mold-like build-up, walk in cooler and cook line reach in cooler.
- Observed nonfood-contact equipment in poor repair, rusted racks in walk in cooler.
- Observed personal care item stored with food, cell phone with cups at sushi bar. **Repeat Violation**
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening, milk bar.
- Critical - Observed raw animal food stored over ready-to-eat food, raw unsealed beef stored with egg rolls in reach in freezer and raw fish stored on top of shredded cheese in black refrigerator.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw unsealed beef stored in contact with fish in reach in freezer.
- Critical - Observed raw food on main dinner menu not labeled indicating that it is served raw.
- Observed residue build-up on nonfood-contact surface, tempura container
- Critical - Observed soil buildup inside ice bin. **Repeat Violation**
- Critical - Observed toxic item improperly stored with to go trays at sushi bar.
- Critical - Observed uncovered food in holding unit/dry storage area, onions and margarine in walk in cooler. **Repeat Violation**
- Critical - Observed unlabeled spray bottle, out back door hallway. Repeat Violation**
- Observed unnecessary persons in the food preparation, food storage, or warewashing area, child in kitchen making drink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice 77?F (ph 4.7).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, brown rice. **Repeat Violation**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Sushi rice. **Repeat Violation**
- Critical - Vacuum breaker broken at mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name, spices cook line and throughout kitchen and sauce in walk in cooler, breading container on cook line. **Repeat Violation**
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11/27/2012 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Light not functioning. Back area.
- No suitable facilities provided to store employee clothing and other possessions. HAT STORED ON TOP OF PAN LINERS.
- Critical - Observed a designated employee eating area located in a food preparation or other restricted area.
- Observed attached equipment soiled with accumulated dust. Fan covers in WIC.
- Critical - Observed buildup of mold like substance in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty between RIC AND TABLE.
- Critical - Observed food contaminated by unsanitized equipment. Sauce in WIC.
- Critical - Observed food stored on floor. CHICKEN, EGGS IN WIC, sushi ginger.
- Critical - Observed handwash sink at sushi bar used for purposes other than handwashing. [ observed a cleaning pad inside handsink ]
- Critical - Observed interior of microwave soiled.
- Observed personal care item stored with food. KEY CHAIN HANGING ON RACK BY DISHMACHINE.
- Observed personal care item stored with food. purse on Food rack by WIC Corrected On Site.
- Observed single-service articles stored without protection from contamination. plastic plates not stored inverted or protected.
- Critical - Observed toxic item stored by food. sugars stored next to window cleaner. Corrected On Site.
- Critical - Observed toxic spray bottles stored next to to-go containers / in cabinet at sushi bar
- Critical - Observed uncovered food in holding unit/dry storage area. tea powder above soups.
- Critical - Observed unlabeled spray bottle. Glass cleaner on caustic rack.
- Plumbing system in disrepair. HWS IN SUSHI AREA HOT WATER DOESN'T WORK KNOB BROKEN right side facing kitchen.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [ sushi rice was 109 F, 122 F / at sushi bar ]
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken in batter in the WIC.
- Critical - Working containers of food removed from original container not identified by common name. tea powder, squeeze bottles with sauces,
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10/26/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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