Hibachi Buffet, 2259 N Citrus Blvd, Leesburg, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.hood filters.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dented/rusted cans.storage room
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.changing from dirty to clean dishes. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.rice spoon at buffet. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken at make table @48 d.f. Immediately cooked. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.chicken at 3 sink Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.raw shell eggs sstored with rte vegetable.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.walk in cooler. Corrected On Site.
- Critical - Observed toxic item stored by utensils.wd40 Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.msg Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.sweep on screen door torn.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice. Dumped by mgr. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.pork at buffet line @ 95d.f.. Reheated to 165.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/8/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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