- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open cup of Gatorade in cookline reachin **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Shorts with food **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None, kitchen. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 47, shrimp 48 in drawers on cookline. Unit had not been turned on. Foods moved to another reachin until unit cools to 41°
- 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. Cabbage, noodles **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Orange chicken at 118 on serving line. Chicken discarded **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw eggs over beef, cookline reachin **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Rear prep area
- Intermediate - Accumulation of food debris on food-contact surface. Ice scoop holder **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored on the sink. Pan on sink **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Manager downloaded form and filled it out during inspection **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice left in cooker at 122°. Rice was placed in a shallow pan and put in walkin cooler
|
09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Open water bottle in reachin. **Corrected On-Site**
- Basic - Food stored on floor. Case of chicken on kitchen floor. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Beef bones in walkin freezer
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None at front counter **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Noodles at 110 on buffet. Reheated. Chicken 111-120 on cookline discarded.
- Intermediate - Handwash sink not accessible for employee use at all times.pan in front of it at front counter **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled. Contents emptied. **Corrected On-Site**
|
1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On buffet, noodles 110. Reheated. On cookline, chicken 111-120. Discarded
|
1/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Front counter **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In ice water **Corrected On-Site**
- Basic - Nonfood-grade mixer used in direct contact with food.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 61° in front hopper.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. On buffet, mushroom chicken 126°, orange chicken 119°. Buffet temp turned up and new product cooked. Sushi rice 96°
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cabbage in walkin. Raw eggs over peas in reachin **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Cookline
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Manager lacking proof of food manager certification. Tariel
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser **Corrected On-Site**
|
10/24/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/11/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Asian Chao/Maki Of Japan, 6419 E Newberry Rd G4, Gainesville, FL »