- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and mold build up on walk in cooler shelving. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Only temporary license provided (issued 4/9/14). **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. Hibachi area - walls and floor require cleaning **Warning** Callback Inspection: some cleaning done but floors and walls still soiled Callback Inspection 10/30/14: mold like substance observed in unused hibachi area
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Hole in ceiling. Throughout establishment - holes as well as ceiling tiles missing **Warning** Callback Inspection: holes above microwave and fire suppression system.
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline and sushi bar **Warning** Callback Inspection 10/30/14: thermometer in Cookline cooler but not sushi bar cooler.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Dry storage by ice machine **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods containers and squeeze bottles **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef and chicken above cooked chicken - Cookline reach in cooler **Warning** Callback Inspection: raw chicken above beef in Cookline reach in cooler Callback Inspection 10/30/14: shell eggs above cooked food - Cookline reach in cooler
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar and kitchen - cold water shut off **Warning** Callback Inspection: cold water shut off at kitchen handsink and pipes leaking when hot water is on. Callback Inspection: entrance handsink now functional but handsink by three compartment sink has hot water handle broken.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indication of what sushi menu items are raw. **Warning**
|
10/30/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and mold build up on walk in cooler shelving. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning** Callback: some cleaning done on filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Only temporary license provided (issued 4/9/14). **Warning**
- Basic - Dead roaches on premises. Numerous - throughout establishment. **Warning** Callback Inspection: some dead observed Callback Inspection 8/17 at 2:00pm: some dead observed. Cleanup required.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. Hibachi area - walls and floor require cleaning **Warning** Callback Inspection: some cleaning done but floors and walls still soiled
- Basic - Food stored on floor. Box of broccoli - walk in cooler and boxes of oil at Cookline **Repeat Violation** **Warning** Callback Inspection: broccoli on tray on floor in walk in cooler - not 6 inches above floor.
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Hole in ceiling. Throughout establishment - holes as well as ceiling tiles missing **Warning** Callback Inspection: holes above microwave and fire suppression system.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Dry goods containers **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline and sushi bar **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior surfaces of Cookline equipment. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Dry storage by ice machine **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods containers and squeeze bottles **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoked salmon and salmon for sushi - statement on invoice regarding freezing fish at -4° for 7 days but invoice does not specify that salmon and smoked salmon are frozen. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef and chicken above cooked chicken - Cookline reach in cooler **Warning** Callback Inspection: raw chicken above beef in Cookline reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above noodles **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Approximately: 8 under trash can by dishmachine 2 under dishmachine crates stored next to dishmachine 3 under racks stored on floor next to shelving - near Cookline 1 under trash next to prep table 2 under dry goods storage container in prep area **Warning** Callback Inspection 10/17 at 8:30am: 1 live in Dishwash area 1 live under rice cooker - on prep table 1 live under rice cooker at Cookline 1 live on floor behind mixer 1 live on wall in unused hibachi area 1 live on back of Cookline reach in cooler Callback Inspection 10/17 at 2pm: two live observed - corrected on site/killed and discarded.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar and kitchen - cold water shut off **Warning** Callback Inspection: cold water shut off at kitchen handsink and pipes leaking when hot water is on.
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indication of what sushi menu items are raw. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi area (corrected on site), Dishwash area **Warning** Callback Inspection: no paper towels at handsink in Dishwash area.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer at 20°F and inspectors thermometer 33°F in ice water. **Warning** Callback Inspection: both operators thermometers at 20°F in ice water. Calibrate or replace.
- 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. Walk in cooler air temperature 44° (TCS foods holding at 46°), Cookline reach in cooler holding at 45° (TCS foods at 50°). **Warning** Callback Inspection: Cookline reach in cooler holding at 48°, walk in cooler holding at 36°. Do not store TCS foods in Cookline reach in cooler until unit is capable of maintaining foods at 41° or below. Callback Inspection 10/17 at 2pm: cooler 51° (no TCS foods stored).
|
10/17/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and mold build up on walk in cooler shelving. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning** Callback: some cleaning done on filters.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Only temporary license provided (issued 4/9/14). **Warning**
- Basic - Dead roaches on premises. Numerous - throughout establishment. **Warning** Callback Inspection: some dead observed
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. Hibachi area - walls and floor require cleaning **Warning** Callback Inspection: some cleaning done but floors and walls still soiled
- Basic - Food stored on floor. Box of broccoli - walk in cooler and boxes of oil at Cookline **Repeat Violation** **Warning** Callback Inspection: broccoli on tray on floor in walk in cooler - not 6 inches above floor.
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Hole in ceiling. Throughout establishment - holes as well as ceiling tiles missing **Warning** Callback Inspection: holes above microwave and fire suppression system.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Dry goods containers **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline and sushi bar **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior surfaces of Cookline equipment. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Dry storage by ice machine **Repeat Violation** **Warning**
- Basic - Wall in disrepair. Under three compartment sink **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site** **Warning** Callback Inspection: 0ppm
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods containers and squeeze bottles **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoked salmon and salmon for sushi - statement on invoice regarding freezing fish at -4° for 7 days but invoice does not specify that salmon and smoked salmon are frozen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: noodles 46° Walk in cooler: meso paste, tofu, cream cheese 46° Cookline reach in cooler: liquid egg, sprouts, swordfish, miso paste and black beans 50-53° - only transferred to cooler two hour prios as per manager - held less than 4 hours. **Repeat Violation** **Warning** Callback Inspection: Walk in cooler: raw shrimp, soup, noodles, cream cheese all below 41° Cookline reach in cooler: napa 46°, sprouts 46°, liquid egg 46°, shell eggs stored in cooler holding above 45°
- High Priority - Raw animal food stored over cooked food. Raw beef and chicken above cooked chicken - Cookline reach in cooler **Warning** Callback Inspection: raw chicken above beef in Cookline reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above noodles **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Approximately: 8 under trash can by dishmachine 2 under dishmachine crates stored next to dishmachine 3 under racks stored on floor next to shelving - near Cookline 1 under trash next to prep table 2 under dry goods storage container in prep area **Warning** Callback Inspection 10/17 at 8:30am: 1 live in Dishwash area 1 live under rice cooker - on prep table 1 live under rice cooker at Cookline 1 live on floor behind mixer 1 live on wall in unused hibachi area 1 live on back of Cookline reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar and kitchen - cold water shut off **Warning** Callback Inspection: cold water shut off at kitchen handsink and pipes leaking when hot water is on.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indication of what sushi menu items are raw. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi area (corrected on site), Dishwash area **Warning** Callback Inspection: no paper towels at handsink in Dishwash area.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer at 20°F and inspectors thermometer 33°F in ice water. **Warning** Callback Inspection: both operators thermometers at 20°F in ice water. Calibrate or replace.
- 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. Walk in cooler air temperature 44° (TCS foods holding at 46°), Cookline reach in cooler holding at 45° (TCS foods at 50°). **Warning** Callback Inspection: Cookline reach in cooler holding at 48°, walk in cooler holding at 36°. Do not store TCS foods in Cookline reach in cooler until unit is capable of maintaining foods at 41° or below.
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10/17/2014 | Routine - Food | Emergency Order Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Food debris and mold build up on walk in cooler shelving. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Clean utensils stored between equipment and wall. Cleaver between two reach in coolers on Cookline **Corrected On-Site** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. Only temporary license provided (issued 4/9/14). **Warning**
- Basic - Dead roaches on premises. Numerous - throughout establishment. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site** **Warning**
- Basic - Establishment advertised no MSG used in the food, but a large quantity of MSG was present in establishment. No MSG stated on menu but large container of MSG observed in kitchen prep area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food debris accumulated on kitchen floor. Hibachi area - walls and floor require cleaning **Warning**
- Basic - Food stored on floor. Box of broccoli - walk in cooler and boxes of oil at Cookline **Repeat Violation** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation** **Warning**
- Basic - Hole in ceiling. Throughout establishment - holes as well as ceiling tiles missing **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Dry goods containers **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice ladle **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline and sushi bar **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior surfaces of Cookline equipment. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Dry storage by ice machine **Repeat Violation** **Warning**
- Basic - Unnecessary items on the premise. In unused hibachi area and kitchen. **Warning**
- Basic - Wall in disrepair. Under three compartment sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bulk dry goods containers and squeeze bottles **Warning**
- High Priority - Container of medicine improperly stored. Tablets stored in sushi reach in cooler **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Smoked salmon and salmon for sushi - statement on invoice regarding freezing fish at -4° for 7 days but invoice does not specify that salmon and smoked salmon are frozen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cookline: noodles 46° Walk in cooler: meso paste, tofu, cream cheese 46° Cookline reach in cooler: liquid egg, sprouts, swordfish, miso paste and black beans 50-53° - only transferred to cooler two hour prios as per manager - held less than 4 hours. **Repeat Violation** **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. See stop sale. Sushi rice (corrected on site - label added), garlic in oil (corrected on site-discarded) **Corrected On-Site** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw sushi fish above veg and avocado - sushi cooler. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef and chicken above cooked chicken - Cookline reach in cooler **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken above noodles **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Approximately: 8 under trash can by dishmachine 2 under dishmachine crates stored next to dishmachine 3 under racks stored on floor next to shelving - near Cookline 1 under trash next to prep table 2 under dry goods storage container in prep area **Warning**
- High Priority - Small flying insects in dishmachine area. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle stored with clean dishes. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of encrusted food debris on/around mixer head. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar and kitchen - cold water shut off **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No indication of what sushi menu items are raw. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi area (corrected on site), Dishwash area **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Noodles stored covered in walk in cooler - only cooled two degrees over a 2 hour period. Recommend evaluating cooling methods. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Operators thermometer at 20°F and inspectors thermometer 33°F in ice water. **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. Walk in cooler air temperature 44° (TCS foods holding at 46°), Cookline reach in cooler holding at 45° (TCS foods at 50°). **Warning**
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10/16/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Floor drains/drain covers heavily soiled. All in kitchen
- Basic - Grease accumulated under cooking equipment. At cook line
- Basic - Leaking pipe at plumbing fixture. At faucet of 3 compartment sink
- Basic - Light not functioning. Above dry foods storage area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi display case
- Basic - Outer openings not protected with self-closing doors.
- Basic - Screen in door torn/in poor repair.
- Basic - Soiled reach-in cooler gaskets. At Sushi area
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Plastic wrap for Sushi wrap
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days.
- 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. The one at cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
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4/9/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At wait service station **Warning**
- Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink **Warning**
- Basic - Grease accumulated under cooking equipment. Atcook line **Warning**
- Basic - Leaking pipe at plumbing fixture. At faucet of 3 compartment **Warning**
- Basic - Light not functioning. Above dry foods storage area **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi display case, in reach in cooler at Sushi prep area **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Screen in door torn/in poor repair. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Sushi area **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris, mold like substance. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Detergent at dish area **Warning**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line **Warning**
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Sushi mat plastic wrap needs to change every 4 hours **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 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. All **Warning**
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4/9/2014 | Food-Licensing Inspection | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink at Sushi prep area, at cook line **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. At wait service station **Warning**
- Basic - Floor drains/drain covers heavily soiled. Under 3 compartment sink **Warning**
- Basic - Food stored on floor. Bucket of sauce **Warning**
- Basic - Grease accumulated under cooking equipment. Atcook line **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives at cook line **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. At buffet **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop at buffet line **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Leaking pipe at plumbing fixture. At faucet of 3 compartment **Warning**
- Basic - Light not functioning. Above dry foods storage area **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi display case, in reach in cooler at Sushi prep area **Warning**
- Basic - Outer openings not protected with self-closing doors. **Warning**
- Basic - Screen in door torn/in poor repair. **Warning**
- Basic - Soiled reach-in cooler gaskets. At Sushi area **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris, mold like substance. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. At cook line, all TIME/temperature control foods temp between 45°-47°, **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Sushi temp between 62°, to 68°, other cold time/temperature control foods at buffet temp between 60°, 64°, **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. At buffet, fried vegetables, dumpling, chicken sticks, egg rolls temp between 119°-132°, **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice temp at 112°, **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Temp at 90°, corn starch temp at 68°, **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Detergent at dish area **Warning**
- Intermediate - Cutting board(s) stained/soiled. On top of reach in cooler at cook line **Warning**
- Intermediate - Food-contact surfaces in contact with potentially hazardous (time/temperature control for safety) food not cleaned at least every four hours. Sushi mat plastic wrap needs to change every 4 hours **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No plan review submitted and approved - bar area added. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 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. All **Warning**
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4/8/2014 | Food-Licensing Inspection | Warning Issued |
Restaurant representatives - add corrected or new information about Hibachi Sushi Buffet, 8216 World Center Dr Ste A, Orlando, FL »