- No Violations Were Observed
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09/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Next to oven in kitchen **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In flour container scooping flour with plastic cup **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. In sushi station knives between equipment **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In kitchen above flip top reach in cooler **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. 2 employees in cook line **Warning**
- Basic - Equipment in poor repair. In sushi station Sushi display/reach in cooler found in 47°f . Do not use until maintaing 41°f or below **Warning**
- Basic - Food debris accumulated on kitchen floor. In sushi station **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Next to cashier area by 2 rice cookers **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. In cook line **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab on top of cutting board in sushi station **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Cooked chicken **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container in kitchen **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Cooked sushi rice found in 100°f . Per owner rice made at 11:30 am . Must be discarded at 3:30pm Advised to use time as public health control form for sushi rice **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Found too low in 10 ppm . Set up 3 compartment sink until fixed **Warning**
- High Priority - Employee washed hands with cold water. Cook line employee **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine found in 10 ppm chlorine **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sushi display/reach in cooler raw salmon,raw tuna,shrimps,imitation crab,cream cheese,snapper all found in 47°f . All items placed in different unit to bring temperature control to 41°f or below **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over cooked imitation crab And raw pork over cooked chicken **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In 2 doors reach in cooler next to fryers in kitchen raw chicken over cooked chicken **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Thawing sushi fish in hand wash sink in sushi station And rinsing towels inside In cook line observed employee using hand wash sink as prep sink **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to oven in kitchen **Warning**
- Intermediate - No soap provided at handwash sink. Next to oven in kitchen **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice **Warning**
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Scooping flour with plastic cup in kitchen
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to soda machine in dining area
- Basic - Clean knives/utensils stored in crevices between equipment. In cook line
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cup with no lid in cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup with a drink in cook line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cup with no lid in cook line
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use to scoop sushi
- Basic - Stored food not covered in walk-in cooler. Fish
- High Priority - License expired within 30 days after expiration date. Paid via phone at time of inspection: confirmation number 137035339 **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons in lunch buffet in 60°f ,items marked with 4 hours time frame must be discarded at the end of lunch service at 4pm
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Owner state will be used in next 15 minuets
- Intermediate - Equipment drain line draining into handwash sink. In sushi station
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment in poor repair. In 3 doors reach in cooler BEVERAGE AIR missing 2 fan guard covers
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Snapper and salmon
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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7/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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