- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Chop sticks.
- Basic - Food debris/black accumulated on kitchen floor. Behind and between equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reads80F, food 40F. Operator discarded.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Approximately 25 ppm cl. Thermometer moves from 110-115F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In left sushi display case, sushi 41F-48F. Advised to turn display case on prior to stocking. In white cooler in back, raw conch 44F, raw chicken 42F. Items both moved to cooler within an hour.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over lettuce, white cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, dish area and on wall.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Chopsticks.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 43Af, sushi 47-48F in sushi display cases. Advised to turn cases on in advance of stocking them.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front handsink. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. Behind fryer
- Basic - Standing water in floor drain/floor drain draining very slowly. Water from dish machine backing up onto floor. 10/2/13 floor drain draining slowly/not backing up on floor. Manager states had plumber out to snake drain.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - 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. Sushi chef
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10/2/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case of single-service articles stored on floor in wait station. Chopsticks
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Grease accumulated under cooking equipment. Behind fryer
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White cooler, server cooler
- Basic - Standing water in floor drain/floor drain draining very slowly. Water from dish machine backing up onto floor
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm cl
- 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
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reads 50 food temperature 40
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - 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. Sushi chef
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9/26/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Dish area
- Basic - Case of single-service articles stored on floor in dry storage area. Chop sticks
- Basic - Equipment and utensils not properly air-dried - dried with white towel. **Corrected On-Site**
- Basic - Food stored on floor. Bag in the box soda
- High Priority - Toxic substance/chemical stored by or with single-service items. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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2/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi cases holding PHFs at 41-48F. Advised to ice right side and service
- Critical - No conspicuously located thermometer in holding unit. Server cooler
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. food debris in inside door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Left sushi display: Sushi at 42-43F in left side of sushi case, 47F and 48F in right side.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Right sushi case: Sushi at 41F in left side, 45F in right side of sushi case.
- Observed residue buildup on wall next to fryer, floor under equipment
- Observed single-service items stored on floor. chopstix under handsink
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in panko, no handle
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Lettuce with no heat treatment. Corrected On Site.
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1/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. drawers
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. Sushi area, dry storage. Shatterproof bulbs recommended.
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10/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Sushi area, dry storage. Shatterproof bulbs recommended.
- No plan review submitted, new equipment installed
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 76F with no time or temperature control. Issued TAPHC
- Critical - Observed soiled reach-in cooler gaskets. drawers
- Critical - Observed toxic item stored by utensils. Lysol stored over bowls, server area
- dish machine drain backs up onto floor when run.
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8/10/2011 | Routine - Food | Warning Issued |
- Observed floor area(s) covered with standing water by 3 compartment sink.
- Observed ripped/worn cardboard used as shelf cover.
- Observed single-service articles stored without protection from contamination. Toothpicks.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door.
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3/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/13/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken and shrimp 48 degrees Fahrenheit. Advised.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Bar.
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1/11/2011 | Routine - Food | Warning Issued |
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