- Basic - Soil residue build-up on nonfood-contact surface. Gaskets and door handles to reach-in cooler door on cook line.
- Intermediate - Refrigerator 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. Salad make table is fixed. Glass unit is going to be replaced. **Warning**
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08/19/2014 | Complaint Full | Call Back - Complied |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Near cook line.
- Basic - Soil residue build-up on nonfood-contact surface. Gaskets and door handles to reach-in cooler door on cook line.
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation. Line cook handled romaine lettuce with bare hands for a plated dish. Instructed on need of gloves with ready to eat food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Miso paste 46° on counter near cook line. Moved to cooler. Tofu 47°. Cut lettuce 56°. Sprouts 51°. In salad make table. Voluntarily discarded. Chicken 46°. Rehydrating noodles 47° in glass reach-in cooler next to cook line. Moved to working cooler. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 parts per million chlorine.
- Intermediate - Handwash sink not accessible for employee use at all times. Rice pot cart blocking. Moved. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. By cook line. Replaced. **Corrected On-Site**
- Intermediate - Refrigerator 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. Salad make table 47° or above. Ice observed on back vent. **Warning**
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08/18/2014 | Complaint Full | Warning Issued |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to single service items. Disposed. **Corrected On-Site**
- Basic - Food stored on floor. Soy sauce buckets in walk-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 and the time removed from temperature control cannot be determined. See stop sale. Rice made this morning. Rice made at 3:15.
- High Priority - Raw animal food stored over ready-to-eat food. Marinating chicken above soy beans in reach-in cooler. Moved. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Rice held as time as a public health control with unknown cook/start time. Voluntarily discarded.
- High Priority - Vacuum breaker missing at hose bibb. At mop sink two.
- Intermediate - Handwash sink not accessible for employee use at all times. Rice pot at sushi bar blocking. Moved. **Corrected On-Site**
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07/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. Men's room that has been made unisex.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Steel scrubber at wok. Removed. **Corrected On-Site**
- Basic - Food stored on floor. Soy sauce bucket and jug of oil. Moved to shelf. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Across from cook line.
- Basic - Open dumpster lid. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale 54°. Placed on ice.
- 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. Had been made recently and were able to properly add time mark to indicate. **Corrected On-Site**
- High Priority - Produce with mold-like growth. See stop sale. Lime wedge and potato. Voluntarily discarded.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw shrimp in plastic wrap above ice cream in open tub. In reach-in cooler across from walk-in cooler door.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine greater than 200 parts per million.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At server station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In restroom.
- Intermediate - Records/documents for required employee training contain incorrect information. The expiration of certificates for employees is three years. The dates stated on the certificate show 1/4/13 as training date and 1/4/17 as expiration. 1/4/16 should be the correct date.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored in a location that is exposed to splash/dust. Leak from condenser in walk-in cooler above carrots in an enclosed container.
- Basic - Grease on the ground and/or pad around grease receptacle. Grease with leaf debris.
- Basic - Light not functioning. Walk-in freezer.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At sushi bar. Disposed. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Large make table.
- Basic - Soda gun holster with accumulated slime/debris. At bar. Cleaned. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Chicken over beef in lower section of make table. Moved to correct stacking. **Corrected On-Site**
- Intermediate - Records/documents for required employee training do not contain all of the required information. Missing expiration dates for some employees. Dated. **Corrected On-Site**
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hall, near tea.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Kitchen
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Beer cooler
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, kitchen.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door in kitchen
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Salad mix,walk in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen.
- Basic - Wiping cloth/towel used under cutting board. Kitchen.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook. **Corrected On-Site**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cooks. **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. Waitress placed cut lemon on tea cup with bare hands.
- High Priority - Nonfood-grade metal scrubber in use to clean woks.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
- Intermediate - Spray bottle containing toxic substance not labeled. By bar handsink.
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4/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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