- Basic - Food debris accumulated on kitchen floor......throughout kitchen and dishwashing area. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust..... Food prep top of handwashing sink in kitchen. **Corrected On-Site** **Warning**
- Basic - Soda gun holster with accumulated slime/debris.....bar. **Warning**
- Basic - Water draining onto floor surface......handwashing sink in kitchen . **Warning**
- High Priority - Food container stored in ice used for drinks.......garnish container stored in drink ice. **Corrected On-Site** **Warning**
- High Priority - Food stored in ice used for drinks. ......liqueur bottle stored in drink ice at bar . Operator discarded ice. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......cooked broccoli , feta cheese, sour cream, sauce , batter , dumpling 51° in 1 door true reach in cooler by the fryer in kitchen . Food being held more than 4 hours . Crumble 51° in reach in cooler pastry station . Food being held more than 4 hours .Stop sale issue. Salmon, krab, yellow tail, tuna , wahoo 44° 49° in sushi case , food being held less than 4 hours. Food moved to another acceptable cooler. Corrective action taken. Sauces, cheese, egg, sour cream, milk, heavy cream etc. 45° in produce walk in cooler . Food moved in meat walk in cooler . Corrective action taken. **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 operator discarded food. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse....see stop sale report. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.....stored chemical container in handwashing sink at bar. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.....bar. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.......sushi bar. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. .....one door true reach in cooler by the fryer in kitchen, ambient temperature 52°, reach in cooler in pastry station 46°.Must not have stored any time temperature control food until maintain temperature at 41° or below. **Warning**
- Intermediate - Soda gun soiled......all the way end one. **Repeat Violation** **Warning**
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. ......produce walk in cooler , ambient temperature 45°. Must not have stored any time temperature control food until maintain temperature at 41° or below. **Warning**
|
10/13/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue build up on handwash sink faucet by coffee machine.
- Basic - Cloth used as a food-contact surface.....covered rice with towel at sushi bar. **Corrected On-Site**
- Basic - Handwashing sink in disrepair.......dishwashing area.
- Basic - Soda gun holster with accumulated slime/debris.....bar.
- High Priority - Condensation Water dripping into container of ready-to-eat food ........cut carrots, batter in 1 door true reach in cooler in kitchen......operator discarded food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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........employee grave pickle with bare hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers........raw fish above raw burger in cook line. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink used for purposes other than handwashing......stored mixer head in handwashing sink, bakery station, Glass in bar, spoon in coffee station. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked and labeled .....sauces, soups in walk in cooler.
|
3/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - scoop handle in contact with food...bread crumbs, flour, sugar.
- Basic - Build-up of mold-like substance on nonfood-contact surface....around handwashing sink by coffee machine in server station.
- Basic - Packaged food labeled improperly or incompletely and does not comply with Federal Standards of Identity.....oil spray bottle in cook line....flour, sugar, bread crumbs .
- High Priority - Displayed food not properly protected from cross contamination.... Roasted paper uncovered dripping water from the cooler ceiling. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit....potato 49°, sausage , crab 48° in reach in drawer below stove in cook line , butter 66° no Nader temperature control in cook line. Food being held less than 4 hours . Food moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. ....400 ppm. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish above spinach , beans . **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink......dumped ice , sliced lime in handwashing sink in bar.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.... Bar. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.....container , scoops stored in handwashing sink , dessert prep.area. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beans soup, veggie soups, rice, sauce in walk in cooler and reach in cooler.
|
10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. ... In Kitchen **Corrective Action Taken**
|
4/19/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. ... at Sushi Bar, thawing shrimp at room temperature.
- Basic - Stored food not covered in walk-in cooler. ... Cut vegetables.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. .... Dirty dish machine loading to handling clean sanitized pans, then putting on gloves and placing cooked lobsters in pans..
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. ... Multiple in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... KITCHEN - Seafood Bar - Cooked Whole Lobster (in standing water) 57? **Corrective Action Taken**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. ... Sushi Rice
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ... Sushi fish in in storage cooler beneath display cooler at sushi bar.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. ... on Cook Line
|
3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. --- on sushi-rice at sushi bar.
|
7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper strength for manual warewashing. --- CHLORINE far beyond required concentration. Tested at 200 ++ PPM.
- Critical - Hand wash sink lacking proper hand drying provisions. --- warewash/food prep handsink
- Critical - Hand wash sink lacking proper hand drying provisions. ---- rear kitchen handsink opposite produce walk in cooler
- Critical - No conspicuously located thermometers in holding units. --- throughout facility. Repeat Violation.
- No copy of latest inspection report.
- Critical - Observed drapes/hangings obscuring exit door. For reporting purposes only. --- rear emergency exit, through public restroom hallway near totally blocked by equipment/supplies
- Observed dumpster overflowing garbage.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- cooks/expiditer, changing gloves without handwashing. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator working both soiled then clean ends of machine without washing hands.
- Critical - Observed encrusted, soiled material on slicer. --- dried build-up of decomposed food residue.
- Critical - Observed handwash sink used for purposes other than handwashing. --- warewash / food prep handsink blocked and unusable. faucet hot and cold water knee controls completely blocked by dunnage rack, pots, pans, equipment.
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. --- above tilting skillet.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- sushi tuna at 48 degrees F. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. --- in walk in cooler 2, raw shrimp stored above cooked uncovered lobster. Repeat Violation.
- Critical - Observed the accumulation of dead insects, or other pests, in control devices. --- in kitchen ceiling light fixtures
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler 1, cut vegetables
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. --- holding sushi rice using time in lieu of temperature with no time marking orverification.
|
3/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at dumpster.
- Critical - No conspicuously located thermometer in holding units. --- in kitchen. Repeat Violation.
- Critical - No oyster warning sign with required language provided. --- the restaurant main menu has a consumer advisory printed on it for oysterrs and protein, however, the sushi menu AND the menu of the day fave neither advisory.
- Observed build-up of dust or dirt on nonfood-contact surface. --- exhaust hood filters above convection oven.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- dishmachine operator working soiled and clean end of dishmachine without.
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed hand wash sink used for purpose other than washing hands. --- hand sink to left of convection oven used to store and/or wash cooking utensils/cleaning brushes. --- cook line handsink used to hold stainless bain marie of hot water. Repeat Violation.
- Observed inside/outside of dumpster not clean.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- at front counter sushi bar. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. in cookline refrigerated drawers, raw seafoods stored directly above ready to eat broccoli, green beans, pasta, and grilled onions. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. --- the restaurant main menu has a consumer advisory printed on it, however, --- the sushi menu AND --- the menu of the day have no consumer advisory for protein or oysters.
|
9/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. True upright reachin cooler next to the fryers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed employee handle garbage then ready to eat food. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Blo-drain stored in sink. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. Rining wiping cloths at sushi bar. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood ove prepped spinach in reachin cooler drawers on cook's line. Corrected On Site.
|
4/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. crab on menu in volcano roll and several other dishes are imitation according to employee and not indicated on menu by asterick Repeat Violation. operator showed me that they now have an asterisk beside the items on menu that indicate crabmeat and a disclaimer indicating imitation crabmeat at bottom of menu. informed operator that this would not suffice
|
2/9/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon Repeat Violation.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. sushi reachin cooler
- Critical. Hot water supply not maintained during peak periods. hot water at sushi bar does not come on. employee states it takes about 4 minutes
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar sink
- Critical. Identity of food or food product misrepresented. crab on menu in volcano roll and several other dishes are imitation according to employee and not indicated on menu by asterick Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 2/9/11.
|
12/8/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Violation: 02-06-1 Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. milk and salad dressings in walkin cooler
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. menu lists crab meat and imitation crab is used at sushi counter per manager Todd
- Critical. Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. sushi employee using bare hands with ready to eat food; chef not aware of sanitizer used in wiping cloth buckets
|
8/9/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. milk and salad dressings in walkin cooler
- Critical. Working containers of food removed from original container not identified by common name. yellow,blue and white bins
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi chef Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bowl in yellow bin
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice bin
- Observed employee with ineffective hair restraint. female employee on cookline chopping limes
- Wet wiping cloth not stored in sanitizing solution between uses. sushi cutting board
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue. delfield 2 door reachin cooler
- Critical. No handwashing sign provided at a handsink used by food employees. bar handwash sink
- Critical. Observed small flying insects in bar area. by entrance to bar
- Critical. Observed unlabeled spray bottle. on shelf above reachin coolers/prep line at cookline
- No plan review submitted and renovations completed. new sushi bar in front of dining room This violation must be corrected by : 8/3/10.
- Critical. Identity of food or food product misrepresented. menu lists crab meat and imitation crab is used at sushi counter per manager Todd
- Critical. Identity of food or food product misrepresented. whitefish stated in sushi menu is actually snapper as per manager Todd
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. during beginning of inspection
- Critical. Employees not informed of acceptable sanitary practices. sushi employee using bare hands with ready to eat food; chef not aware of sanitizer used in wiping cloth buckets
|
6/2/2010 | Routine - Food | Warning Issued |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. lemons Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets. by fryers
- Critical. Observed buildup of slime on soda dispensing nozzles. bar Repeat Violation.
- Floors not maintained smooth and durable. by reachin cooler and steam machine
- Observed grease accumulated under cooking equipment. between fryers and burner stove
|
11/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/9/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about City Oyster & Sushi Bar, 213 E Atlantic Ave, Delray Beach, FL »