- Basic - Soil residue build-up on nonfood-contact surface. On slicers by dishwashing area. **Warning**
- Basic - Utensils in poor condition. Rusted grater in dishwashing area. **Repeat Violation** **Warning**
|
07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of blender soiled . Scoop used for water soiled. **Warning**
- Basic - Clean utensils or equipment stored in dirty container. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. Cookline area. **Warning**
- Basic - In-use utensil stored in water between uses. Handle touching water. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On slicers by dishwashing area. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline cooler and at Beverage Air cooler in rear prep area. **Repeat Violation** **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. **Warning**
- Basic - Utensils in poor condition. Rusted grater in dishwashing area. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish **Repeat Violation** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Raw fish at 45° F, crab at 45° F, chicken at 45° F, beef at 50° F, wontons at 50° F all at cookline flip top cooler. Foods ice down and moved to working cooler. All foods must be discarded within 4 hours from leaving temperature control. Corrective action taken. **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee Washed wiping cloth at HANDWASH sink in sushi bar and failed to change gloves and wash hand. **Corrected On-Site** **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of Hot Shot in shelving near 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 76° F at cookline under no temperature control. Time marked. Must discard within 4 hours from leaving temperature control. Corrective action taken. **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. On sushi rice. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over sauces at sushi bar cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hot shot, degreaser and Sterno stored next to clean utensils on shelving by 3 compartment sink. Tyler cleaner by chopstix in shelving unit near sushi bar. **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm chlorine in sushi bar area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. On scales stored by 3 compartment sink. **Warning**
- Intermediate - Buildup of soiled material on reach-in cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Pipe from sushi case draining into HANDWASH sink at sushi bar. Wiping cloths washed at HANDWASH sink at sushi bar. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink. In rear prep area. **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. Sushi fish. **Repeat Violation** **Warning**
- 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. Cookline flip top cooler. Ambient thermometer inside cooler reading 48° F. **Warning**
- Intermediate - Soil residue in food storage containers. Bulk rice container. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle near 3 compartment sink and glass cleaner by water heater. **Warning**
|
07/01/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of ice machine soiled. Lid to blue igloo cooler soiled.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food placed in soiled container/equipment. Oil and vinegar containers in dirty container on table near 3 compartment sink. Dirty food storage container at cookline with dead insect inside of it.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 78° F. **Repeat Violation**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Drain board by 3 compartment sink with chipping paint.
- Basic - Old food stuck to clean dishware/utensils. On tenderizer mallet and hand held slicer hanging by 3 compartment sink.
- Basic - Soiled reach-in cooler gaskets. Soiled gaskets at Beverage Air vegetable storage cooler in the prep area and at the Beverage Air cooler at the cookline. **Repeat Violation**
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Stored food not covered in chest freezer. rolls held over night.
- Basic - Utensils in poor condition. Rusted grater hanging by shelving at 3 compartment sink. **Repeat Violation**
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish. **Repeat Violation**
- 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. While cutting squash for later use. Wear gloves. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale and lettuce at 76°. F at cookline under no temperature control. Place inside cooler. Must discard food within 4 hours from leaving temperature control. Corrective action taken.
- 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 and batter at cookline. Time mark. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Pledge cleaner next to clean utensils and napkins in shelving unit near sushi bar.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by fish and bowls in sushi bar area.
- Intermediate - Handwash sink used for purposes other than handwashing. Used as prep sink in sushi bar. Used to thaw fish. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Beverage Air cooler at cookline. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish . **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner on top of water heater.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout kitchen area soiled with dust. Small fan in kitchen soiled with dust.
- Basic - Observed: Basic - Case/container/bag of food stored on floor in kitchen. Panko. **Corrected On-Site**
- Basic - Observed: Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Observed: Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal drink store in food storage cooler.
- Basic - Observed: Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Observed: Basic - Equipment in poor repair. Use of styrofoam box to store soup containers. Box not smooth and easy cleanable.
- Basic - Observed: Basic - Ice scoop handle in contact with ice.
- Basic - Observed: Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 80 F.
- Basic - Observed: Basic - Interior and exterior of microwave soiled with encrusted food debris.
- Basic - Observed: Basic - No Heimlich maneuver/choking sign posted.
- Basic - Observed: Basic - Nonfood-contact equipment in poor repair. Lid to chest freezer rusted and in disrepair.
- Basic - Observed: Basic - Reach-in cooler shelves with rust that has pitted the surface. At Maximum cooler.
- Basic - Observed: Basic - Single-service articles stored on a soiled surface. Lids stored inside dirty container at cookline.
- Basic - Observed: Basic - Single-service articles stored on a soiled surface. Lids stored inside dirty container at cookline.
- Basic - Observed: Basic - Soiled reach-in cooler gaskets. Cookline flip top cooler, chest freezer, Beverage air cooler , maximum cooler and Sanyo cooler.
- Basic - Observed: Basic - Utensils in poor condition. Rusted graters.
- Basic - Observed: Basic - Wall soiled with accumulated food debris. By soup station.
- Basic - Observed: Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Observed: Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled.
- Basic - Observed: High Priority - Dead roaches on premises. 1 dead roach on top of microwave.
- High Priority - Observed: High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 81 F at cookline under no temperature control. Must discard within 4 hours from leaving temperature control. Item added to current application for time as a public health control and time marked. **Corrected On-Site.
- High Priority - Observed: High Priority - Raw animal food stored over ready-to-eat food. Raw fish over veggies at sushi bar cooler.
- Intermediate - Observed: Intermediate - Employee used handwash sink as a dump sink. In cookline area.
- Intermediate - Observed: Intermediate - Encrusted, soiled material on blender.
- Intermediate - Observed: Intermediate - Handwash sink used for purposes other than handwashing. Used to prep and to drain lines from sushi cases into it. At sushi bar.
- Intermediate - Observed: Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler, Beverage Air cooler and Maximum cooler.
- Intermediate - Observed: Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer near dishwashing area soiled.
- Intermediate - Observed: Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Observed: Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish not date marked.
- Observed: Portable fire extinguisher gauge in red zone. For reporting purposes only.
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9/23/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline area. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving throughout kitchen area soiled with dust. Small fan in kitchen soiled with dust. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Panko. **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Personal drink store in food storage cooler. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Use of styrofoam box to store soup containers. Box not smooth and easy cleanable. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water at 80° F. **Warning**
- Basic - Interior and exterior of microwave soiled with encrusted food debris. **Warning**
- Basic - No Heimlich maneuver/choking sign posted. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Lid to chest freezer rusted and in disrepair **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. At Maximum cooler. **Warning**
- Basic - Single-service articles stored on a soiled surface. Lids stored inside dirty container at cookline. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline flip top cooler, chest freezer, Beverage air cooler , maximum cooler and Sanyo cooler. **Warning**
- Basic - Utensils in poor condition. Rusted graters. **Warning**
- Basic - Wall soiled with accumulated food debris. By soup station. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled. **Warning**
- Basic - High Priority - Dead roaches on premises. 1 dead roach on top of microwave. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 81° F at cookline under no temperature control. Must discard within 4 hours from leaving temperature control. Item added to current application for time as a public health control and time marked. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over veggies at sushi bar cooler. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. In cookline area. **Warning**
- Intermediate - Encrusted, soiled material on blender. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to prep and to drain lines from sushi cases into it. At sushi bar. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline flip top cooler, Beverage Air cooler and Maximum cooler. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue. Chest freezer near dishwashing area soiled. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. Sushi fish not date marked. **Warning**
- Portable fire extinguisher gauge in red zone. For reporting purposes only. **Warning**
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7/9/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface, no food contact shelving in dish area.
- Basic - Buildup of food debris/soil residue on equipment door handles, throughout.
- Basic - Clean knives/utensils stored in crevices between equipment, on cook line.
- Basic - Equipment in poor repair, microwave by cook line interior top peeling.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, in uncooked rice container.
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance, shelving in dish area.
- Basic - Raw animal food stored above unwashed produce, whole shell eggs over romain in reach in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris and in disrepair, prep area.
- Intermediate - Employee used handwash sink as a dump sink and blocked by strainer.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue, cook line and wait station.
- Intermediate - Soil residue in food storage containers, rice container.
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1/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Floors not constructed easily cleanable, by freezer.
- Critical - Hand wash sink lacking proper hand drying provisions, kitchen. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, shelves above freezer.
- Observed equipment in poor repair, both freezers, rusty.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bev air by sushi doors.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed gaskets with slimy/mold-like build-up, bev air cooler.
- Observed gaskets with slimy/mold-like build-up, reach in cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, bev air cooler.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical - Observed raw animal food stored over ready-to-eat food, raw eggs over lettuce in reach in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food, raw tuna over lemons in Maximum reach in cooler.
- Observed reach-in cooler gasket torn/in disrepair, tall cooler. Repeat Violation.
- Observed residue build-up on nonfood-contact surface, exterior of microwave.
- Critical - Observed soil residue in storage containers, flour.
- Observed utensils stored in crevices between equipment, knives on cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name, flour.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, sushi cooler, northside. This violation must be corrected by : 11/3/11.
- Critical - No handwashing sign provided at a handsink used by food employees sushi bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, microwave door.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, reach in cooler doors on cookline.
- Observed gaskets with slimy/mold-like build-up, reach in cooler, by sushi door.
- Observed gaskets with slimy/mold-like build-up, reach in freezer by 3 compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair, torn maximum cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, rice. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, used for rice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tuna 46 sushi cooler.
- Observed wall in disrepair, under dishwasher.
- Critical - Working containers of food removed from original container not identified by common name, rice. Corrected On Site.
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8/3/2011 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler 45 degrees. No potentially hazardous food in cooler at this time.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, top of microwave.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure cutting carrots. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, vegetable reach in cooler. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, drainage. Sushi bar, Corrected On Site. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing, dumping. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat, uncooked rice. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Observed nonfood-grade containers used for food storage, vegetables in shopping bags.
- Critical - Observed raw animal food stored over ready-to-eat food whole eggs stored with raw vegetables in reach in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle soap on disharea. Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment, knives. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name, squirt bottles on cookline.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed sponge used as a wiping cloth on a food-contact surface.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed unlabeled spray bottle.
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed equipment in poor repair. observed reachin freezer door in poor repair
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Observed gaskets/seals on cold holding unit in poor repair.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/9/2009 | Routine - Food | Inspection Completed - No Further Action |
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