- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoons laying in bulk pepper, granulated garlic and paprika containers with handles touching products
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth sitting on make table on kitchen **Corrected On-Site**
- 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. Dish machine at 0 ppm, not properly pumping sanitizer. Operator called repairman **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 73°, lettuce 62° both on counter in sushi bar area. Corrective aciton-placed both products in reach in cooler. Chicken 55°, beef 59°, butter 50°, lettuce 48°, all items in walk in cooler. Operator stated they had a truck delivery around 1:00 pm
- 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. No time marking on sushi rice ( prepared at 1:00 pm) or cornstarch and water (prepared at 12:00) and will be discarded at 4:00pm and 5:00 pm **Repeat Violation**
- High Priority - Raw animal food stored behind ready-to-eat food in top of reach-in cooler. Whole shell eggs stored behind cooked shrimp and raw steak stored behind diced raw vegetables all in top of reach in cooler on cooks line **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in kitchen near walk in cooler has pitcher in it **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Interior of Coke cooler has some old food splattered and spilled on bottom of it
|
10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in bulk sauce containers throughout kitchen **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in kitchen. Buckets of sauces on floor in kitchen **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On cooks line **Repeat Violation**
- 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. Dish machine at 0 ppm. Corrective action-operator refilled sanitizer container. Retested at 100 ppm
- 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. Rice behind sushi bar prepared at 12:30 not time marked. Product will be discarded at 4:30 pm
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over whole shell eggs in walk in cooler. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked eggs stored in same crate as whole shell eggs in walk in cooler. Corrective action-operator voluntarily discarded product
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in coke reach in cooler showing 40°, actual ambient temperature 70°
- Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in sink at entrance to kitchen and in back kitchen area **Corrected On-Site**
- Intermediate - Reach-in cooler 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. Coke cooler on server side of line ambient temperature 70°
|
4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowls used as scoops in bulk containers **Repeat Violation**
- Basic - Equipment in poor repair. Cooler on cooks line ambient temperature 50°. Do not store any TCS foods in unit until it is able to maintain ambient temperature of 41° or below **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Several scoops with handles touching product in bulk containers **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice in standing water
- Basic - Open dumpster lid. Dumpsters lid is open
- Basic - Stored food not covered in chest freezer. Rangoons not covered in reach in freezer
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All TCS food in reach in cooler on cooks line between 48°-54°. Corrective action-operator placed iced bags on all items. **Warning** **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. Time marking on food items from yesterday Corrective action-operator updated board
- High Priority - Raw animal food not properly separated from ready-to-eat food. Whole shell eggs stored behind onions in top of make table
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk behind bar not date marked **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink behind bar has pitcher in it **Corrected On-Site**
|
12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Coke refrigerator ambient temperature 65 Ambient temperature at 53° at callback inspection. Cold holding equipment incapable of 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.
- Basic - In-use tongs stored on oven door handle between uses. Stored on oven door **Corrected On-Site** **Repeat Violation** Tongs on oven door handle at callback inspection
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops handles laying in product **Corrected On-Site** Multiple scoops in bulk containers with handles touching product at call ack inspection
- Basic - Soiled reach-in cooler gaskets. In coolers in cooks line **Repeat Violation** Black build up on gaskets at call back inspection
- 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. Shrimp sauce, ginger sauce not time marked. Corrective action-marked time on containers **Repeat Violation**
|
8/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. Tanks behind bar not secured **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. Sauce bucket, fry oil jugs on floor **Repeat Violation**
- Basic - Cloth used as a food-contact surface. In pan under sweet and sour chicken
- Basic - Equipment in poor repair. Coke refrigerator ambient temperature 65°
- Basic - In-use tongs stored on oven door handle between uses. Stored on oven door **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops handles laying in product **Corrected On-Site**
- Basic - Single-service items stored on floor in dry storage area. Cases of cup lids on floor **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. In coolers in cooks line **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Multiple containers not labeled **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cubed chicken 48°, shrimp 50°, sweet and sour chicken 58°, pork 45°, whole shell eggs 55° all in top of make table cooler. Corrective action-placed ice bags on product to bring temperatures down. Rechecked temperatures **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. Shrimp sauce, ginger sauce not time marked. Corrective action-marked time on containers **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over bucket of shrimp sauce in walk in cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Interior top of unit has black build up in it **Repeat Violation**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Current menu does not identify imitation crab. Establishment has a sign posted on sushi bar that states imitation crab is served. Operator has new menus being printed that have the imitation krab identified **Warning** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink in back of kitchen area has shelf holders in it
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on menu not identified. Operator showed me new menu being printed, will be in next week **Warning** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing at 2 sinks in kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Dispensers empty at 2 sinks in kitchen
|
6/7/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple in bulk containers
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Multiple container in kitchen **Repeat Violation**
- Basic - Ceiling tile missing. Above walk in cooler in kitchen **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen
- Basic - In-use tongs stored on oven door handle between uses. 2 sets on handle **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Multiple containers in kitchen **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In Pepsi cooler
- Basic - Single-service items stored on floor in dry storage area. Multiple boxes on floor **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Unit on cooks line **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Multiple items not covered
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sitting on counter in kitchen
- Basic - Working containers of food removed from original container not identified by common name. Multiple throughout kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 48?, shrimp 48? in walk in cooler-voluntarily discarded. Chicken 54?, shrimp 56?, chicken 55?, boiled shrimp 56?, whole shell eggs 85 all in top of reach in cooler. Voluntarily discarded **Corrected On-Site** **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. Corn starch not marked. Voluntarily discarded
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Fish 56? in reach in cooler on cooks line. Voluntarily discarded
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Behind metal shield has black build up **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk behind bar
- Intermediate - Employee used handwash sink as a dump sink. Sink in kitchen
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Not designated on menu. Will be reprinting menus soon Corrective action-made sign and placed in front of sushi bar **Admin Complaint**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Unit on cooks line
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. No identification for raw items. Operator states they will be reprinting menus again soon and will have designated on menu at that time **Warning**
- Intermediate - Reach-in cooler 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. Unit on cooks line
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle under dish machine
|
2/7/2013 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Several tanks in front of soda boxes and behind bar Repeat Violation.
- Ceiling tile missing. Several tiles missing above walk in cooler Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Hand sink behind bar not accessible Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. 2 sets of tongs stored on oven handles Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. scoop sitting in rice container with handle touching product. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. At any sink in kitchen
- Critical - Observed buildup of slime in the interior of ice machine. On front of metal shield in ice machine
- Critical - Observed food stored on floor. In freezer and in storage room.
- Observed gaskets with slimy/mold-like build-up. In reach in cooler on cooks line. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Whole shell eggs stored over produce in walk in cooler. Corrective action-moved eggs to other shelf
- Observed nonfood-grade containers used for food storage. Old can used to scoop rice from bulk container. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water 78f-corrective action-placed in ice bath. Retempted at 43f. Slabs of ribs 86f-corrective action-voluntarily discarded. pork 46f in reach in cooler-corrective action moved to walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored over raw pork in walk in cooler. Corrective action moved pork to other shelf.
- Observed single-service items stored on floor. Several boxes on floor in storage room
- Observed utensils stored in crevices between equipment. Knife on cooks line Corrected On Site.
|
10/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Ceiling tile missing. Repeat Violation.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. broken
- Food-contact surface not smooth and easily cleanable. homemade scoop cut from jug
- Critical - Handwash sink not accessible for employee use at all times. dishes in sink Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low Repeat Violation.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. shelving in walk in cooler
- Critical - Observed dented/rusted cans. two Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. reach-in Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. reach-in on cookline, walk-in also
- Observed reach-in cooler gasket torn/in disrepair. Repeat Violation.
- Observed utensils stored in crevices between equipment. knife at make table Repeat Violation.
|
5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. multiple
- Critical - Hand wash sink lacking proper hand drying provisions. on cookline
- Critical - Handwash sink not accessible for employee use at all times. completely blocked with crash cart Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle
- Observed attached equipment soiled with accumulated dust. fan cover in walk in cooler
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed cloth used as a food-contact surface. on carrots
- Critical - Observed dented/rusted cans. coconut milk
- Observed gaskets with slimy/mold-like build-up. reach-in
- 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. rice Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. make table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken
|
9/29/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Nagasaki & Chopstick, 12400 Yellow Bluff Rd #110, Jacksonville, FL »