Kai Sou Fusion Restaurant, 5661 Red Bug Lake Rd, Winter Springs, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**same on cb
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line **Warning** Same on cb
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in the kitchen **Warning** same on cb
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Warning** On cb missing on one
|
10/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. White **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass cooler in the kitchen **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 78 f no Time As A Public Health Control Procedure in use , ph meter4.1 however unable to check calibration,soup 64 f explained reheating parameters ( reheat for hot holding 165 f with in 2 hours) **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. 0 ppm **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Shrimps 48,Shreded cabbage 50,,soft shell 55,chicken 51, on cook line shrimps 45, salmon 46 at sushi bar all less than an hour as per mgr. advised to cool quickly to 41 or colder **Warning**
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Light red color liquid Mgr. LABLED **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink.rinsed ph meter in hand sink at sushi bar Explained **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At sushi bar **Corrected On-Site** **Warning**
|
10/28/2014 | Routine - Food | Warning Issued |
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