- Basic - Covered waste receptacle not provided in women's bathroom./ employee bathroom at kitchen
- Basic - No conspicuously located ambient air temperature thermometer in holding unit./ at sushi area **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ at sushi area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ ginger dressing 75° at cook line recommended to rapid chill less then 4 hours
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ wiping cloth 400 +++++ ppm chlorine -re-tested 100 ppm chlorine **Corrected On-Site**
- Intermediate - Heavy Cutting board(s) stained/soiled./at cook line
- Intermediate - Moderated Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap./ at hibachi area **Corrected On-Site**
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Cardboard used to line nonfood-contact shelves. Under preparation tables located in dish room and cook line. Priority: Basic
- High Priority - Observed: Employee failed to wash hands before putting on gloves to work with food. At cook line. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Food stored in a location that is exposed to splash. Observed parsley and banana leaves stored by hand sink. At sushi bar. **Corrected On-Site** Priority: Basic
- Basic - Observed: Interior of microwave soiled with encrusted food debris. At microwave located in cook line. Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees. At hand sink located by cook line. Priority: Basic
- High Priority - Observed: No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walk in freezer. Priority: Basic
- Intermediate - Observed: Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken on sheet pans covered stored over raw seafood on sheet pans covered. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Corrected On-Site** **Repeat Violation** Priority: Basic
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4/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. PLASTIC JUG OF COOKING OIL **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Reuse of single-use gloves. SUSHI BAR **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. SUSHI BAR **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. TWO LARGE, 6" DEEP STAINLESS STEEL PANS FULL OF COOKED NOODLES DATED 11/06 FOUND IN WALK IN COOLER AT 61-63F **Repeat Violation**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE AT 53-54F IN MAKE TABLE TOP **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. COOKED NOODLES DATED 11/06 FOUND AT 61-63F **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. 60 lbs COOKED NOODLES AT 61-63F DATED 11/06 **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. SLIMY PINK SUBSTANCE **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. WAITER STATION **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. DISH AREA HANDWASH SINK **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. THREE HANDWASH SINKS **Repeat Violation**
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11/7/2013 | Routine - Food | Administrative complaint recommended |
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 35 LBS OF COOKED RICE FROM LAST NIGHT STORED IN LARGE QUANTITIES IN GREY BUS PANS AT 46-51F **Admin Complaint** **Repeat Violation** 11/07/13 TWO LARGE, 6" DEEP STAINLESS STEEL FOOD CONTAINERS FULL OF COOKED NOODLES DATED 11/06 COVERED WITH PLASTIC WRAP AT 61-63F IN WALK IN COOLER
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11/7/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bowl or other container with no handle used to dispense food. IN COOKED RICE AND BULK DRY RICE
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN EMPLOYEE BEVERAGE ON COUNTER WITH CLEAN PLATES AT SUSHI BAR **Repeat Violation**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. BRACELET ON SUSHI CHEF
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Faucet/handle missing at plumbing fixture. STRIPPED AT TWO HANDWASH SINK **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. WOMEN'S HANDICAP STALL HANDWASH SINK
- Basic - Stored food not covered in walk-in cooler. COOKED RICE, CUT VEGETABLES AND OTHER ITEMS
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 35 LBS OF COOKED RICE FROM LAST NIGHT STORED IN LARGE QUANTITIES IN GREY BUS PANS AT 46-51F **Admin Complaint** **Repeat Violation**
- High Priority - Pesticide-emitting strip present in food prep area. SEVERAL FLY STRIPS, FULL OF DEAD FLIES, HANGING OVER PREP TABLES AND AROUND KITCHEN **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CUT CABBAGE IN MAKE TABLE TOP AT 61F. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. COOKED RICE NOT COOLED TO 41F WITHIN 6 HRS. COOK STATED RICE WAS COOKED LAST NIGHT. FOUND RICE, UNCOVERED, IN WALK IN COOLER AT 46-51F **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. SANITIZER BUCKET ON COOK LINE PREP SURFACE. **Corrected On-Site**
- Intermediate - EXCESSIVE Accumulation of black/green AND PINK mold-like SLIMEY substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. SERVER STATION BY KITCHEN ENTRANCE
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. BY ICE MACHINE. MUST BE REPLACED OR PLAN REVIEW SUBMITTED WITHIN 30 DAYS.
- Intermediate - Hot water not provided/shut off at employee handwash sink. NONE OF THE KITCHEN OR DISH HANDWASH SINK HAVE HOT WATER. KNOBS ARE STRIPPED
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. DISH AREA HANDWASH SINK **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. WOMEN'S HANDICAP BATHROOM STALL AND BAR HANDWASH SINK **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. COOKED RICE
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6/11/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/26/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. COOKED NOODLES WERE MADE IN THE MORNING BUT THEY COULDN'T GIVE ME AN EXACT TIME. AT 4:30PM NOODLES WERE AT 68-75F. STOP SALED. Repeat Violation.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. UNSEALED WOOD SHELVES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. FOOD WASTE AT HIBACHI GRIDDLE NOT BEING EMPTIED AFTER SERVICE and LEFT SITTING IN WASTE DRAWER.
- Critical - Observed cloth used as a food-contact surface. CLOTH TOWEL ON SUSHI RICE INSIDE RICE COOKER and PAPER TOWEL ON SLICED AVOCADO AT SUSHI BAR Repeat Violation.
- Observed employee with no hair restraint. CHEFS Repeat Violation.
- Critical - Observed food stored on floor. BOXES OF FOOD ON BOTH WALK IN COOLER and WALK IN FREEZER FLOOR Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. ITEMS IN SUSHI BAR HANDWASH SINK Repeat Violation.
- Observed personal care item stored with food. CELL PHONE and KEYS ON WOOD SHELVES WITH FOOD
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED NOODLES AT 68-75F AFTER OVER 6 HRS. Repeat Violation.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. UNWASHED MUSHROOMS WITH EXCESSIVE VISIBLE DIRT ON THEM, CUT and WHOLE, MIXED IN WITH CUT CLEAN VEGETABLES IN MAKE TABLE TOP. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE AT 109-120F AT SUSHI BAR. NO TIMES MARKED. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. SAVING and RE-USING GLOVES AT SUSHI BAR
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). IMPROPER COOLING Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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9/6/2012 | Complaint Full | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. ALL HANDWASH SINKS NEED CLEANING Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. KITCHEN WORKER USED A BOWL TO SCOOP RICE WITH SOILED, GREASY HANDS Corrected On Site.
- Critical - Observed food stored on floor. BAG OF JASMINE RICE and PLASTIC JUG OF COOKING OIL Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. APRON IN ICE MACHINE HWS and COOK LINE HWS WAS BEING USED TO FILL UP A CONTAINER WITH WATER TO CLEAN THE RICE COOKER Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SCOOPING COOKED RICE WITH A BOWL and SOILED HANDS Corrected On Site.
- Critical - Observed pesticide-emitting strip present in food prep area. FLY STRIPS HANGING FROM CEILING ALL OVER PREP and DISH AREA
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED WHITE RICE ON PREP TABLE AT 70F.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW BEEF OVER ONIONS and CARROTS IN WALK IN COOLER Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW SHRIMP and SCALLOPS IN REACH IN COOLER Repeat Violation.
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8/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. AT SUSHI BAR Repeat Violation.
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6/19/2012 | Routine - Food | Call Back - Complied |
- Faucet/handle missing at plumbing fixture. BOTH FAUCET KNOBS ARE STRIPPED and INOPERABLE AT HANDWASH SINK NEXT TO ICE MACHINE - CANNOT TURN ON WATER
- Critical - Handwashing cleanser lacking at handwashing lavatory. HANDWASH SINK NEXT TO BACK DOOR Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. OPEN GLASS OF WATER WITH LEMON and STRAW ON TABLE BEHIND SUSHI BAR
- Critical - Observed handwash sink used for purposes other than handwashing. THAWING FISH CAKES IN SUSHI HANDWASH SINK Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. FISH CAKES BEING THAWED AT ROOM TEMPERATURE IN SUSHI HANDWASH SINK
- Wet wiping cloth not stored in sanitizing solution between uses. ON COOK LINE Repeat Violation.
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6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. LARGE GREY BUS PAN OVERFLOWING WITH COOKED NOODLES AT 84F AFTER OVER 2 HRS. STOP SALED.
- Critical - Hand wash sink lacking proper hand drying provisions. BY ICE MACHINE
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. MANAGER ARRIVED AT END OF INSPECTION
- Critical - Observed MODERATE buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH SINK BY ICE MACHINE HEAVILY SOILED WITH FOOD DEBRIS
- Critical - Observed cloth used as a food-contact surface. TOWEL UNDER CUTTING BOARDS AT SUSHI BAR.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NO WASH BEFORE GLOVES Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. COOKED NOODLES IN LARGE GREY BUS PAN SO FULL THEY WERE OVERFLOWING and COVERED WITH PLASTIC WRAP
- Critical - Observed food stored on floor. SEVERAL PLASTIC JUGS OF COOKING OIL
- Critical - Observed handwash sink used for purposes other than handwashing. COOK WASHED MUSHROOMS IN HWS Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED NOODLES AT 84F AFTER OVER 2 HRS COOLING. I GAVE THEM 10 MINUTES TO CORRECT TEMPERATURE and THEY DID NOT. STOP SALE ISSUED
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW BEEF OVER RAW SCALLOPS IN REACH IN COOLER Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. UNWASHED MUSHROOMS IN SAME CONTAINERS WITH WASHED, CUT VEGETABLES IN COOK LINE MAKE TABLE Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. AT SUSHI BAR Repeat Violation.
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4/12/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. large carving fork completely submerged in cooked rice. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. male in kitchen scooped ice after shelling raw shrimp without washing hands.
- Critical - Observed hand wash sink used for purpose other than washing hands. rice in dish area HWS. Corrected On Site. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bus pan of cooked rice. Repeat Violation.
- Observed male kitchen employee with no hair restraint.
- Critical - Observed moderately soiled reach-in cooler gaskets at cook line reach in cooler.
- Observed personal care item stored with food. allergy meds, phones, belts, hats and aprons stored all over kitchen on food shelves, hibachi carts and on top of dish machine. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw shell eggs on hibachi cart at 73F. Corrected On Site. rapid chill
- Critical - Observed potentially hazardous food thawed at room temperature. raw scallops in dish area. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken stored over portioned rice and raw salmon in walk in freezer. Corrected On Site. Repeat Violation.
- Critical - Observed the accumulation of dead insects/flies in fly strips hanging throughout kitchen over prep areas. Corrected On Site.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. back door has 1 inch gap at bottom of door. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. red, yellow aand clear plastic squeeze bottles on hibachi carts and at cook line.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/29/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.Raw uncovered chicken stored above cooked chicken in walk in freezer. Corrected On Site.Call back inspection not complied raw,repackaged pork stored on tray above tray of repackaged salmon in walk-in freezer.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface for sushi rice. Corrected On Site.Call back inspection ,not complied towel used to cover rice at sushi bar.
- Critical - Violation: 12A-15-1 Observed handsink used for purposes other than the designated use.Wire scrub brush stored in hand sink at sushi bar. Repeat Violation. Corrected On Site.Call back inspection not complied,gloves,plastic shopping bag in hand sink by ice machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.Call back inspection not complied at sushi bar.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
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7/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours at cook line cutting board.. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory at sushi bar.
- Critical - Identity of food or food product misrepresented.Imitation krab stick advertized as crab on sushi menu. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface for sushi rice. Corrected On Site.
- Critical - Observed employee with open cuts handling food. Corrected On Site.Water proof bandage and glove worn.
- Critical - Observed handsink used for purposes other than the designated use.Wire scrub brush stored in hand sink at sushi bar. Repeat Violation. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed numerous live flies in kitchen.
- Critical - Observed raw animal food stored over ready-to-eat food.Raw uncovered chicken stored above cooked chicken in walk in freezer. Corrected On Site.
- Critical - Observed soil buildup inside ice bin waitress station.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.Live flies in kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit,for sushi rice made 11 am has no time marked.Restaurant has written time as public health control for rice. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.COPY MADE AND POSTED.
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
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5/5/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor, inside walk in freezer .
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface, over sushi rice at the bar. Repeat Violation.
- Critical - Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands, sink at the bar.
- Critical - Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands, sink next to cooking equipment .
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Violation: 50-07-1 Observed incorrect information on AB and T license, does not match Hotels and Restaurant License. OPERATOR WILL CHANGED OWNERSHIP AFTER PARTNERS MEETING THIS COMING MONTH AND LICENSE WILL MATCH ABT LICENSE CHANGES WILL BE MADE ON OR BEFORE APRIL 1 2011.
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2/22/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food thawed at room temperature, crab inside hand wash hands next to cooking equipment.
- Critical. Observed food stored on floor, inside walk in freezer .
- Critical. Observed cloth used as a food-contact surface, over sushi rice at the bar. Repeat Violation.
- Critical. Observed hand wash sink used for purpose other than washing hands, sink next to cooking equipment .
- Critical. Observed hand wash sink used for purpose other than washing hands, sink at the bar.
- Food-contact surface not smooth and easily cleanable, in use bamboo mat to make sushi. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times, next to ice machine .
- Critical. Hand wash sink lacking proper hand drying provisions, next to ice machine and 3 compartment sink.
- Critical. Observed incorrect information on AB and T license, does not match Hotels and Restaurant License.
- 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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12/13/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. At unisex restroom located in back kitchen.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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9/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. No consumer advisory available. Corrected On Site.
- Critical. Observed raw eggs stored over vegetable. In walk in cooler. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Cloth on top of sushi rice. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. At back kitchen inside food storage containers. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop stored in standing water. At service station. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Establishment is using a bamboo sushi roller/not cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Corrected On Site.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. At unisex restroom located in back kitchen.
- Critical. Covered waste receptacle not provided in women's bathroom. At unisex restroom located in back kitchen.
- Critical. Observed misalignment of hood suppression system nozzles. No protection over fryers. At back kitchen cook line. For reporting purposes only.
- Critical. Observed trouble/alarm light lighted on fire alarm control panel located front entrance. For reporting purposes only.
- No Heimlich maneuver sign posted.
- 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. This violation must be corrected by : 08/16/2010.
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6/14/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Mizu Japanese Steak House, 1632 W Osceola Pkwy, Kissimmee, FL »