- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. Shell eggs stored over melons/tomatos. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Sugar at prep line left out all night,uncovered.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef preparing sushi with bare hands. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood at wall in waitress station.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside of RIC handles.
- Critical. Vacuum breaker mising at hose bibb. At dishwash station.
- Critical. Vacuum breaker mising at hose bibb. Under prewash sink.
- Critical. Person in charge failed to insure proper handwashing by employees.
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12/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms at 44 degrees f.
- Critical. Observed soil buildup inside ice bin. Waitress station.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. On outside of white food tub.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. RIC handles.
- Critical. Vacuum breaker mising at hose bibb. Under prewash at dishwash area.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Floors not maintained smooth and durable. Floor tiles missing in dishwash area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by utensils. Corrected On Site.
- Critical. Observed toxic item stored in food preparation area. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms at 45 degrees F.CB: MUSHROOMS AT 48 degrees.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.CB: Plant food at 48 degrees.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Usong bamboo sushi mats.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. Outside.
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.Dishwash area.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Sushi.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.
- Critical. Violation: 53A-05-1 Person in charge failed to insure proper handwashing/gloves by employees.
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment. Slicer.
- Critical. Violation: 53B-08-1 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
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4/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mushrooms at 45 degrees F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed uncovered food in holding unit/dry storage area. Seaweed in RIC.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. At sushi area.
- Equipment or utensils not designed or constructed in a durable manner. Usong bamboo sushi mats.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Observed residue build-up on nonfood-contact surface.On lid to dry ricce container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On inside of RIC handles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Vacuum breaker mising at hose bibb. Outside.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. Sushi area.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Sushi.
- Critical. No handwashing sign provided at a handsink used by food employees.Dishwash area.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed rodent activity as evidenced by rodent droppings found ibehind hotwater heater.. Called in to J Cornman. 24 hr callback.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Person in charge failed to insure proper handwashing/gloves by employees.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. Slicer.
- 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
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3/31/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Horizen Restaurant, 3103 E Strong Street, Pensacola, FL »