- Basic - Observed: Build-up of food debris, dust or dirt on nonfood-contact surface. On many of drys to rage containers in back of kitchen. Priority: Basic
- Intermediate - Observed: Cold and hot water not provided/shut off at employee handwash sink. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: 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. Observed employee touch food that was going to immediate served to customers with bare hands. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Grease accumulated on kitchen floor. In hibachi area. Priority: Basic
- Basic - Observed: Grease accumulated under cooking equipment. Fryer and stove in kitchen. Priority: Basic
- Basic - Observed: Interior of microwave soiled with encrusted food debris. Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. In hibachi area. Priority: Intermediate
- Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw shrimp over ready to eat food in cookline reach in cooler. Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reachin freezer. Observed raw beef stored over raw shrimp in kitchen reach in freezer. Priority: High Priority
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. /. At sushi bar, **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. / in wait station
- Basic - Ceiling tiles soiled with accumulated stain/residue , In kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / coffee cup of plate by sushi cooler **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. / container of bread crump in the food prep sink at sushi bar, discarded by sushi chef **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. / beer cooler at sushi bar
- Basic - Reach-in cooler shelves with rust that has pitted the surface. / at sushi bar
- Basic - Residue/ debris accumulated on kitchen floor and wait station **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. (1). Storage drawers in cabinets, at sushi bar (2) exterior of food containers/ buckets/ pans, through out kitchen
- Basic - Soiled reach-in cooler gaskets. /. At sushi bar
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wall soiled with accumulated food debris.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / raw salmon was 45F, at cook line reach in cooler **Repeat Violation**
- 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. / sushi rice, **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. /. Used as shelf liner in walk in cooler
- Intermediate - Handwash sink not accessible for employee use due to being blocked by 5 gallon buckets, in kitchen **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. / at sushi bar **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / chicken soup stock, milk **Repeat Violation**
|
6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. / in walk in cooler
- Basic - Ceiling soiled with accumulated stain/residue
- Basic - Ceiling tile missing. / in kitchen by cook line **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. /. At front counter reach in cooler
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Raw shell eggs 50F at bus cart in kitchen
- High Priority - Raw animal food stored over ready-to-eat food. / in walk in cooler **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. /. Detergent on top of Dishmachine **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. /. Plastic lids in hand wash sink in dish room **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. /. Cooked noodles, rice, in walk in cooler **Repeat Violation**
|
1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling in disrepair. Water damage in kitchen and hallway by restrooms **Repeat Violation** **Warning**
|
10/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Ceiling in disrepair. Water damage in kitchen and hallway by restrooms **Repeat Violation** **Warning**
- Basic - Food stored in dry storage area not covered. Bins in dry storage not covered some packages not sealed in dry storage **Warning**
- Basic - Food stored on floor. Onions and sauce buckets on walk in cooler. **Corrected On-Site** **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. At wait station **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. No sign at dish area sink **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted produce stored over RTE ginger , sauce **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Too many towels in bucket at wait station **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Oil bottle, spice mix in dry storage, bottle of soy marinade in walk in cooler. **Warning**
- Basic - duckboards not easily cleanable. Pallet in walk in cooler not sealed and easily cleanable **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Noted beef stored over fish and shrimp in walk in cooler. Noted chicken wrapped on site over salmon **Warning**
- High Priority - rusted cans present. See stop sale. Can of baby corn rusted exterior **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All items properly marked except for smoked salmon **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken stock and sauces not marked **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. Manager could not locate current training , all certificates presented were expired **Warning**
|
8/7/2013 | Routine - Food | Warning Issued |
- Basic - (1) Soil residue build-up in cabinets/drawers, at sushi bar (2) soil residue build up at exterior of FOD buckets in walk in cooler (3) Soil build up at Ye rate rigor of rice cookers at COOKLINE **Repeat Violation**
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. AT SUSHI BAR
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. IN WAIT STATION
- Basic - Ceiling soiled with accumulated water stains in kitchen
- Basic - Cleaned and sanitized equipment or utensils not properly stored. (1) CLEAN CUTTING BOARDS STORED IN A DIRTY DISH RACK AT COOKLINE (2) knives stored in a dirty container on bus cart in kitchen
- Basic - Cloth used as a food-contact surface. CLOTH NAPKINS USED TO WRAPPED BEEF IN WALK IN COOLER
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. AT SUSHI BAR
- Basic - Employee with no hair restraint while engaging in food preparation. CHEFS AT KITCHEN COOKLINE **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. WALK IN FREEZER
- Basic - Food stored on floor. OUTSIDE WALK IN FREEZER **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up. AT SUSHI BAR **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. AT SUSHI BAR and wait station
- Basic - Leaking pipe at plumbing fixture. UNDER HAND SINK IN DISH ROOM
- Basic - Wait station floor soiled. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. IN WIC
- High Priority - (1) Toxic substance/chemical stored by or with clean or in-use utensils. BOTTLE OF DETERGENT STORED NEXT TO CLEAN TEA POTS, ON COUNTER TOP IN WAIT STATION (2) WIPING CLOTH SANITIZING SOLUTION BUCKET STORED ON COUNTER WITH CLEAN BEVERAGE PITCHES IN WAIT STATION
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. SUSHI CHEF AT SUSHI BAR
- 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. OBSERVED SUSHI CHEF PEELING COOKED SHRIMP WITH BARE HANDS, CORRECTED ON SITE WITH GLOVES **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.COOKED WHITE RICE WAS 46F in walk in cooler **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food. BAGS OF RAW TUNA STORED WITH CONTAINERS OF READY TO EAT SALAD DRESSING, IN A COOLER IN WALK IN COOLER
- High Priority - Toxic substance/chemical stored by or with food. ON DRAIN BOARD **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. AT DISHROOM
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. OBSERVED A LARGE LID INSIDE THE KITCHEN HANDSINK BY WALK IN FREEZER **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. IN EMPLOYEE HANDSINK AND BY DISHROOM
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. AT SUSHI BAR
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. RAW SUSHI ITEMS ON SUSHI MENU WERE NOT IDENTIFIED **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. AT FRONT COUNTER
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. AT WAIT STATION
- Intermediate - Reach-in cooler shelves soiled with rust, AT SUSHI BAR
|
2/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-25-1 Observed raw sushi items on menu not identified as beiing served raw
|
11/26/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food/raw shell egg held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Violation: 02-24-1 Potentially hazardous food/sushi rice at sushi bar held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Violation: 02-25-1 Observed raw sushi items on menu not identified as beiing served raw
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. / Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. / 5 gal buckets / outside WIF
- Critical - Violation: 12B-06-1 Observed evidence of employee smoking in food preparation or other non-designated area. / employee drink cups stored on food prep table in kitchen / cookline Repeat Violation.
- Critical - Violation: 12B-06-1 Observed evidence of employee smoking in food preparation or other non-designated area. / employee drink cups stored on food prep undercounter at wait station Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint. / cook, dishwasher
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair / rust and holes build up at worktable at dishwashing area
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Violation: 23-05-1 Observed residue build-up on exterior of food containers in dry storage . Repeat Violation.
- Violation: 23-05-1 Observed residue build-up on knife container at buscart
- Violation: 23-05-1 Observed residue build-up on underside of soda dispensing heads. / in wait station
- Violation: 23-07-1 Observed gaskets with residues build-up. / in kitchen Repeat Violation.
- Violation: 24-06-1 Observed clean knives stored in a dirty container at buscart
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. / handsink in dishwashing room blocked by a buscart Repeat Violation.
- Violation: 36-15-1 Observed residue accumulated on floor. / in wait station
- Violation: 37-16-1 Observed ceiling tiles soiled with accumulated residues / stains / outside WIF
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
9/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. / Cooked rice was 48 Ff, 50 F and 60 F, according to operator, product was cooked and cooled in walk-in cooler since last night This violation must be corrected by : 9-11-12.
- Critical - Handwash sink not accessible for employee use at all times. / handsink in dishwashing room blocked by a buscart Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. / Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed build-up of grease inside fryer
- Observed ceiling tiles soiled with accumulated residues / stains / outside WIF
- Observed clean knives stored in a dirty container at buscart
- Observed employee with no hair restraint. / cook, dishwasher
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. / employee drink cups stored on food prep table in kitchen / cookline Repeat Violation.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. / employee drink cups stored on food prep undercounter at wait station Repeat Violation.
- Critical - Observed food stored on floor. / 5 gal buckets / outside WIF
- Observed gaskets with residues build-up. / in kitchen Repeat Violation.
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair / rust and holes build up at worktable at dishwashing area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked noodles was 45 F, in WIC / coldd holding
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / Cooked white rice was 48 F, according to operator, prodoct was stored in the walk-in cooler since last night / stop sale order issued This violation must be corrected by : 9-11-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw shell eggs were 47 F, stored at room temperature on buscart, operator stated that product was putted out since 11 AM This violation must be corrected by : 9-11-12.
- Critical - Observed raw sushi items on menu not identified as beiing served raw
- Observed residue accumulated on floor. / in wait station
- Observed residue build-up on exterior of food containers in dry storage . Repeat Violation.
- Observed residue build-up on knife container at buscart
- Observed residue build-up on underside of soda dispensing heads. / in wait station
- Critical - Observed soil buildup inside ice machine bin. Repeat Violation.
- Critical - Potentially hazardous food/raw shell egg held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food/sushi rice at sushi bar held under time as a public health control without time marking indicating 4-hour limit.
- Some ceiling light not functioning. / at kitchen
|
9/10/2012 | Routine - Food | Warning Issued |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. in wait station
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / Observed cook handling ready-to-eat vegetables with bare hands, at cookline / Corrected On Site with tongs.
- Observed nonfood-contact equipment in poor repair / rust and broken worktable in dishroom
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / Butter and raw shell eggs at 58 F, lless rhan 4 hours
- Observed residue build-up on the underside of the soda dispensing heads / in wait station / . Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. / flour pan at kitchen cookline
|
1/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23 HEAVY RESIDUE BUILDUP AT THE UNDERSIDE OF THE SODA DISPENSING HEADS AT THE WAIT STATION. REPEAT VIOLATION FROM 3-9-11.
|
1/6/2012 | Routine - Food | Call Back - Complied |
- Critical - A SPRAY PAINT CAN WAS STORED ON A SHELF WITH CLEAN KITCHEN WARES IN THE DISHROOM.
- Critical - A STOP SALE ORDER WAS ISSUED ON OUT OF TEMPERATURE WHITE RICE IN THE WALK-IN COOLER. WHITE RICE WAS 48F AND 50F.
- BROKEN GASKET AT THE CHEST FREEZER IN THE KITCHEN.
- BROKEN REACH-IN COOLER GASKETS AT THE SUSHI BAR AND IN THE KITCHEN.
- CLEAN FOOD PLASTIC CONTAINERS STORED ON THE FLOOR UNDER COUNTER IN THE SUSHI BAR.
- CLEAN GLASSES WERE STORED IN THE EMPLOYEE RESTROOM IN THE KITCHEN.
- Critical - HANDSINK IN THE DISHROOM WAS BLOCKED BY A LAUNDRY BAG STAND.
- HEAVY RESIDUE BUILD-UP ON THE FLOOR, UNDER THE SUSHI BAR.
- HEAVY RESIDUE BUILDUP AT THE UNDERSIDE OF THE SODA DISPENSING HEADS AT THE WAIT STATION. REPEAT VIOLATION FROM 3-9-11.
- MOPS WERE NOT HUNG TO DRY.
- Critical - NO CONSPICUOUS THERMOMETER PROVIDED IN THE SUSHI COOLER (CORRECTED ON SITE).
- Critical - NO PAPER TOWELS PROVIDED FOR THE WAIT STATION HANDSINK. CORRECTED ON SITE. REPEAT VIOLATION 3/9/11.
- NON-HANDLED BOWL USED AS A SCOOP IN THE WHITE RICE CONTAINER IN THE WALK-IN COOLER.
- Critical - OBSERVED EMPLOYEE DRINK CUP STORED WITH FOOD ITEMS IN THE KITCHEN (CORRECTED ON SITE) REPEAT VIOLATION FROM 3/9/11.
- RESIDUE BUILDUP AT THE COOLER GASKET IN THE KITCHEN. REPEAT VIOLATION FROM 3/9/11.
- RESIDUE BUILDUP AT THE EXTERIOR OF A FOOD CONTAINER (OUTSIDE WALK-IN FREEZER). REPEAT VIOLATION 3/9/11.
- RESIDUE BUILDUP INSIDE THE SODA GUN HOLSTER AT THE SUSHI BAR.
- Critical - SOIL BUILDUP IN THE ICE MACHINE IN THE KITCHEN.
- Critical - TOXIC SPRAY BOTTLE WAS NOT MARKED OR LABELED. REPEAT VIOLATION FROM 3/9/11.
- Critical - WHITE RICE IN THE WALK-IN COOLER WAS 48F AND 50F. REPEAT VIOLATION FROM 3/9/11.
|
10/21/2011 | Routine - Food | Warning Issued |
- Food-contact surface not smooth and easily cleanable. / bamboo sushi mats used to make sushi
- Critical - Hand wash sink lacking proper hand drying provisions. / at hibachi kitchen
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. / Observed drink cups on food prep counter in wait station
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. / at sushi bar / Corrected On Site.
- Observed equipment in poor repair. / broken lid at chest freezer
- Critical - Observed food being cooled by nonapproved method. [ cooked noodles was covered during cooling]
- Observed gaskets with slimy/mold-like build-up. / at sushi bar
- Critical - Observed handwash sink used for purposes other than handwashing. [ Observed a stainless steel scrub pad inside sushi bar handsink ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ cooked noodles, white rice was 46 F, in WIC ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ cheese 49 F, in sushi bar cooler, less than 4 hours ] Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. / sushi rice at sushi bar
- Observed reach-in cooler gasket torn/in disrepair. / at cookline
- Observed residue build-up on exterior of food containers, through out kitchen
- Observed residue build-up on glasses liner in wait station.
- Observed residue build-up on underside of soda dispensing heads / in wait station.
- Critical - Observed uncovered food in holding unit/dry storage area. / butter balls in WIC
- Critical - Observed uncovered food in holding unit/dry storage area. / flour containers at cookline
- Critical - Observed unlabeled spray bottle. / by mopsink
- Critical - Working containers of food removed from original container not identified by common name. [ flour containers at cookline ]
|
3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. [ by walk-in freezer ]
- Critical. Working containers of food removed from original container not identified by common name. [at cookline ]
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [ batter was 75 F, eggs was 75 F, rice 54 F, chicken was 52 F all stored at room temperature ] Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [butter, raw eggs was 70 F on buscart in kitchen ] Corrected On Site.
- Critical. Observed food being cooled by nonapproved method. [white rice was covered during cooling]
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. [raw shell eggs over ready-to-eat vegetables, in walk-in cooler]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. [ observed cook touching fried rice with bare hands at cookline ]
- Critical. Observed employee eating while preparing food. [Observed a male cook eating at the cookline ] Repeat Violation. [Observed 4-16-10, 9-10-10
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [ at cookline ]
- Observed cutting board grooved/pitted and no longer cleanable.
- Food-contact surface not smooth and easily cleanable. [bamboo sushi mats used to roll sushi, at sushi bar]
- Food-contact surface not smooth and easily cleanable. [ cardboard used to separate sea weeds in a tin container, at sushi bar]
- Wet wiping cloth not stored in sanitizing solution between uses. / throughout kitchen Repeat Violation.Observed 4-16-10, 9-10-10
- Critical. Observed soil buildup inside ice bin/machine .
- Observed residue build-up on carrying condiments case, at food cart, in kitchen
- Observed single-service items stored on floor. [box of to-go boxes on floor outside walk-in freezer]
- Critical. Hand wash sink lacking proper hand drying provisions. [at dining room]
- Observed food debris accumulated on walk-in freezer floor.
- No suitable facilities provided to store employee clothing and other possessions. [belt and apron on food cart, in kitchen ]
- 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. Pro
|
9/10/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Raw chicken 49 degrees, shrimps 48 degrees in the walk in cooler]. Operator told me it was in defrost stage].
- Critical. Observed potentially hazardous food thawed at room temperature. [Yellow tail at sushi bar].
- Critical. Observed food stored on floor. [Cooking oil]. Corrected On Site.
- Critical. Observed food stored on floor. [Dishwashing machine trays at the dishwashing area].
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Small bowl scooping the cooked white rice]. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open bottle of water with foods in the walk in cooler]. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed old labels stuck to food containers after cleaning. [Plastic food storage containers].
- Wet wiping cloth not stored in sanitizing solution between uses , at the waite area.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, underneath the cutting boards where employee's cutting the beef.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface of the exterior of the rice cookers.
- Observed clean utensils/equipment stored in dirty drawers, racks, or between equipment/walls. [Strainer and mushroom slicers on the rack at the three compartment sink area].
- Critical. Cold water not provided/shut off at employee handwash sink, at the dishwashing area].
- Critical. Hot water not provided/shut off at employee hand wash sink, handsink at the dishwashing area.
- Plumbing system in disrepair. [Handsink hot water lock off at the dishwashing area].
- Critical. Handwashing cleanser lacking at handwashing lavatory. [Habachi stations].
- No Heimlich maneuver sign posted.
- 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. [Cards expire 2009].
|
4/16/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Rice in walkin cooler.
- Observed in-use utensil stored in standing water at sushi bar, less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. No chlorine test kit at sushi bar when using chlorine sanitizer for wiping cloths.
- Observed residue/food debris build-up on storage shelving underneath prep tables at kitchen cookline, must be cleaned.
- Critical. Observed handwash sink used for purposes other than handwashing. Utensils and other articles stored in kitchen handwash sink.
- Observed food debris and trash accumulated on walkin freezer floor.
- Observed hole in ceiling in employee restroom where sprinkler pipe runs through, must be sealed.
- Observed ceiling tiles wit water stains in kitchen, must be replaced. NOTE: ALL CEILING TILES MUST BE REPLACED AT COOKLINE AREA BECAUSE THEY ARE NOT THE NON-ABSORBABLE TYPE.
|
7/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/8/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Ginza Japanese Steak House, 8933 W. Colonial Drive, Ocoee, FL »