- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood,beef
- Critical. Violation: 08A-28-1 Observed food stored on floor.onions
- Critical. Violation: 08A-28-1 Observed food stored on floor. cooler
- Critical. Violation: 08B-08-1 Observed cloth gloves contacting ready-to-eat food.sushi
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. green containers
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. servers
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. sushi
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. servwes
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. back
- Violation: 40-01-1 No suitable facilities provided to store employee clothing and other possessions.
- Critical. Violation: 53B-08-1 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.
|
4/19/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit. 2 door upright
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over seafood,beef
- Critical. Observed food stored on floor.onions
- Critical. Observed food stored on floor. cooler
- Critical. Observed cloth gloves contacting ready-to-eat food.sushi
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical. Observed employee improperly washing hands.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. knife holder, shelf, cover on wok table
- Observed ripped/worn tin foil used as shelf cover. stove
- Food-contact surface not smooth and easily cleanable. ALL wood surfaces
- Observed a nonfood-grade sushi mat used in food. made of bamboo not plastic
- Observed nonfood-grade containers used for food storage. green containers
- Observed nonfood-grade containers used for food storage. grocery bags
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. plywood/bricks used for food storage shelf on cooks line
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed residue build-up on fryer area
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. silverware
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. silverware on dirty cloth towels
- Observed clean equipment stored on floor. sheet pans
- Critical. Hot water not provided/shut off at employee hand wash sink. cook
- Critical. Handwash sink not accessible for employee use at all times. sushi
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi
- Critical. No handwashing sign provided at a handsink used by food employees. servers
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms
- Critical. Hand wash sink lacking proper hand drying provisions. cook
- Critical. Hand wash sink lacking proper hand drying provisions. sushi
- Critical. Hand wash sink lacking proper hand drying provisions. servers
- Critical. Handwashing cleanser lacking at handwashing lavatory. dishwasher
- Critical. Handwashing cleanser lacking at handwashing lavatory. cook
- Critical. Handwashing cleanser lacking at handwashing lavatory. servwes
- Critical. Outer openings not protected with self-closing doors. back
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back
- Observed wall soiled with accumulated food debris. preparation
- Lights missing the proper shield, sleeve coatings or covers. cooler
- Light not functioning. dishwasher
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored by food.
- Critical. Observed flammable material stored around water heater. For reporting purposes only.
- Critical. License expired within 30 days after expiration date.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Manager lacking proof of Food Manager Certification.
- 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.
|
2/16/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
|
10/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sakura, 13823 W Hillsborough Ave, Tampa, FL »