- Basic - Cleaned sushi rollers or utensils not properly stored. On top of cooler at customer counter. **Corrected On-Site**
- Basic - Plastic film on sushi rollers not changed at least every four hours.
- Basic - Prep table shelves with rust that has pitted the surface.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm at cook line. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Cutting board(s) stained/soiled. Cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. Straining cut green onions. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Dry storeroom. **Corrected On-Site**
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08/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of dead insects or other pests, in control devices. Dead roaches in control devices at fire alarm on wall at west end of cook line and on top shelf above cook line. Operation has monthly pest control. Operator will contact pest control for follow up.
- Basic - Bowl or other container with no handle used to dispense food. Rice containers in walk in cooler. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Cook line. **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Soil residue build-up on nonfood-contact surface. Top of cook line burners.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. 0 ppm after 3 tests.
- High Priority - Employee switched from working with raw food to working with clean and sanitized equipment without washing hands. Employee picked up raw steak then continued with food prep and handling clean utensils.
- 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. Sushi rice at sushi bar. Discussed requirements with PIC. Corrective action taken.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over rice and fish over veggies. **Repeat Violation**
- High Priority - Toxic substance/chemical in use in to food preparation area with potential to cause cross contamination. Employee spraying degreaser on wall at cookline, while food prep is occurring at other end. Pots and wok uncovered while spraying occurs.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bus tubs of pasta and rice, walk in and reach in coolers. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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6/24/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In bulk storage .
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Scoops at shelf near dish machine.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over pasta. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Fish over cut and clean green onions. **Corrected On-Site**
- Intermediate - Employee filled water tempura batter bowl at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bus tubs of rice in walk in cooler. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in bus tub of rice. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. Clean wiping cloth on rice at sushi bar. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Brown rice in warmer at 114°, PIC heated to 141°. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Funnel and rags at bar HWS **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Next to dish machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Bus tub of pasta and rice in walk in cooler.
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9/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers.
- High Priority - Raw animal food stored over cooked food. Lobster over pasta. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Quail Eggs over veggies in walk in. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Chicken on shrimp. **Corrected On-Site**
- Intermediate - Accumulation of residue in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, Corrected On Site.
- Critical - Failure to maintain FISH reciept records on nonexempt fish for inspection review. PIC wiil provide copies at next inspection.
- Observed build-up of grease on nonfood-contact surface. on saute pans.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in bus tub of cooked rice in walkin . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. fish over vegies ,reachin in front.
- Observed leaking pipe at plumbing fixture. 3 Comp sink
- Critical - Observed raw animal food stored over ready-to-eat food. quail eggs over prepped vegies ,walkin . Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 PPM * Primed with PIC * Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Salmon, discussed with PIC*
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor. containers in walkin cooler. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reachin cooler, Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. beef over pasta and vegies in walkin . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta, rice , cooked foods in walkin .
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5/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand sink missing paper towels in food preparation room or area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee making salads with bare hands,put on gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. bus tub of rice cooling at room temperature . Corrected On Site.
- Critical - Observed food stored in ice used for drinks. container of lemons at wait station, Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs behind vegies top of make table. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. chicken over onions walkin cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage. to go bags in walkin freezer .
- Critical - Observed raw animal food stored over cooked food. eggs over noodles reachin cooler, kitchen. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over mushrooms walkin cooler . Corrected On Site. Repeat Violation.
- Critical - Observed toilet missing lid cover.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. SS Sponges at cookline .
- Critical - Observed food stored on floor. walkin cooler and freezer .
- Critical - Observed raw animal food stored over cooked food. eggs over pasta in reachin cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over vegies and sesfood over broccli ,walkin cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. walkin cooler
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE
- Critical - Raw animal food not properly separated from ready-to-eat food. eggs over fish, walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice and meats in walkin cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Cross-connection, back siphonage, backflow
- Critical - Food protection during storage, preparation, display, service, transportation
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3/25/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sawa Hibachi Steakhouse & Sushi Bar, 10817 S Jog Rd Bay 210-218, Boynton Beach, FL »