- Basic - Ceiling tile grid/support structure in warewashing area rusted.
- Basic - Ceiling tile missing.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Work table
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most cooler
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food marked with a date that exceeds 7 days after opening/preparation.
- Intermediate - Encrusted material on can opener blade.
|
10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored , pets plates placed next to it. **Corrected On-Site**
- Basic - Equipment in poor repair. Reach in freezer.
- Basic - Floor tiles missing. Kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen preparation area.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice 89°f. Corrective action : used time as a Public Health Control (fill forms / written plan).
- Intermediate - Handwash sink not accessible for employee use at all times.tray placed over hand sink. **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. Sushi rice 89°f.
|
6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean pots and pans not stored inverted or in a protected manner.
- 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. Kitchen preparation area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dishwashing area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Octupus thawing a room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen reach in cooler by dishwasher area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Kitchen area.
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soup 131°f . Corrective action : reheated to 165°f or over (Homemade soup).
|
2/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer tested with 0ppm at bar area. **Warning** DURING CALL BACK INSPECTION NO SANITIZING PROCESS AT BOTH DISHWASHERS MACHINES (KITCHEN AND BAR) . During Time Extended Call Back Inspection Bar Dishmachine not sanitizing properly.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Floor area(s) covered with standing water. At bar area corner . **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishwasher area. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Dishwasher area , next to clean plates. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - In-use utensil stored in unclean water not at or above 135 degrees Fahrenheit. **Warning**
- High Priority - Roach activity present as evidenced by 3 live roaches found a food preparation area next to cook line. **Warning** DURING CALL BACK INSPECTION OBSERVED 5 LIVE ROACHES BETWEEN FOOD PREPARATION AREA AND DISHWASHER AREA. During Time extended Call Back Inspection observed 3 roaches , 1 live and 2 death ones.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning** LIVE ROACHES ARE STILL PRESENT DURING CALL BACK INPECTION AT KITCHEN AREAS. NO SANITATION PROCESS DONE AT DISHWASHER MACHINE IN KITCHEN NOR BAR AREA. During time Extended Call Back inspections observed 3 roaches (1 live and 2 death ones.)
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Portable oven near the cook line. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it (cook line). **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar area. **Warning**
- Intermediate - Soda gun soiled. Bar area. **Warning**
|
12/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in kitchen. Container with chicken. **Warning**
- Basic - Clean pots and pans not stored inverted or in a protected manner. Dishwasher area. **Warning**
- Basic - Clean utensils stored between magnetic holder and wall. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer tested with 0ppm at bar area. **Warning** DURING CALL BACK INSPECTION NO SANITIZING PROCESS AT BOTH DISHWASHERS MACHINES (KITCHEN AND BAR) .
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Floor area(s) covered with standing water. At bar area corner . **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Chicken container. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on the floor. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishwasher area. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Dishwasher area , next to clean plates. **Warning**
- High Priority - Cooked sushi rice cold held at greater than 41 degrees Fahrenheit. 106f. **Warning** NO TIME USED AS A PUBLIC HEALTH CONTROL.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - In-use utensil stored in unclean water not at or above 135 degrees Fahrenheit. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche and Sushi offered on Menu. **Warning**
- High Priority - Roach activity present as evidenced by 3 live roaches found a food preparation area next to cook line. **Warning** DURING CALL BACK INSPECTION OBSERVED 5 LIVE ROACHES BETWEEN FOOD PREPARATION AREA AND DISHWASHER AREA.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning** STORAGE AREA BY OFFICE.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning** LIVE ROACHES ARE STILL PRESENT DURING CALL BACK INPECTION AT KITCHEN AREAS. NO SANITATION PROCESS DONE AT DISHWASHER MACHINE IN KITCHEN NOR BAR AREA.
- Intermediate - Employee used handwash sink as a dump sink. Bar area only hand sink used as a dumping sink. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Portable oven near the cook line. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Sushi bar area lacking a hand washing sink , constant Sushi Chef preparing dishes. Only hand sinks are at cook line and back of kitchen (dishwasher area). **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Cover with cutting board and food prepared on top. Blocking access for cook. (Cook line). **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it (cook line). **Warning**
- Intermediate - Manager lacking proof of food manager certification. Unable to see original of Manager Certification for food handling. **Warning** . DURING CALL BACK INSPECTION UNABLE TO SEE ORIGINAL PROOF OF MANAGER CERTIFICATION.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar area. **Warning**
- Intermediate - No currently certified food service manager on duty with employees engaged in food preparation/handling. Observed four people preparing food. **Warning** UNABLE TO VIEW LIST OF MANAGERS . UNABLE TO VIEW DURING CALL BACK INSPECTION AN ORIGINAL FOOD MANAGER CERTIFICATION.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one person trained . **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi rice (106f). **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soda gun soiled. Bar area. **Warning**
|
9/27/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Case/container/bag of food stored on floor in kitchen. Container with chicken. **Warning**
- Basic - Clean pots and pans not stored inverted or in a protected manner. Dishwasher area. **Warning**
- Basic - Clean utensils stored between magnetic holder and wall. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Sanitizer tested with 0ppm at bar area. **Warning**
- 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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Floor area(s) covered with standing water. At bar area corner . **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Chicken container. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on the floor. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Bar area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishwasher area. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Dishwasher area , next to clean plates. **Warning**
- High Priority - Cooked sushi rice cold held at greater than 41 degrees Fahrenheit. 106°f. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - In-use utensil stored in unclean water not at or above 135 degrees Fahrenheit. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche and Sushi offered on Menu. **Warning**
- High Priority - Roach activity present as evidenced by 3 live roaches found a food preparation area next to cook line. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Bar area only hand sink used as a dumping sink. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Portable oven near the cook line. **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Sushi bar area lacking a hand washing sink , constant Sushi Chef preparing dishes. Only hand sinks are at cook line and back of kitchen (dishwasher area). **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Cover with cutting board and food prepared on top. Blocking access for cook. (Cook line). **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it (cook line). **Warning**
- Intermediate - Manager lacking proof of food manager certification. Unable to see original of Manager Certification for food handling. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Bar area. **Warning**
- Intermediate - No currently certified food service manager on duty with employees engaged in food preparation/handling. Observed four people preparing food. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one person trained . **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi rice (106°f). **Warning**
- 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. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- Intermediate - Soda gun soiled. Bar area. **Warning**
|
9/25/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.kitchen
- Basic - Build-up of soil/debris on the floor under shelving.kitchen
- Basic - Ceiling soiled with accumulated dust.kitchen
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Counter-mounted equipment sealed to counter/table is not installed to allow enough space for cleaning around the equipment. Kitchen
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor under dishmachine or three-compartment sink area soiled. Kitchen
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - Food not stored at least 6 inches off of the floor.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Food stored on floor.
- Basic - Garbage or debris on floor under, around, or behind equipment in bar.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Cooking area
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Non-stick coating peeling/chipping off of pans/utensils.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.most coolers in kitchen
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. Clean where is needed kitchen area
- Basic - Wall soiled with accumulated grease. Kitchen area next to front door
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee dumping mop water in the in to 3 comp sink bar area
- Intermediate - Equipment drain line draining into handwash sink.dishroom
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications.
- Intermediate - Handwash sink used for purposes other than dish room area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All coolers
- Intermediate - Reach-in cooler shelves soiled with food debris. All coolers
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled.
|
4/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. coffee area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. all kitchen equipment
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. all coolers
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. all coolers
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
- Observed wall soiled with accumulated food debris. cooking area
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory. bar
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
|
3/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee improperly washing hands. gloves on.
- Observed floor and wall junctures not coved.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
|
10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair. reach-in freezer not working.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
|
5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. hamachi and salmon.
- Violation: 29-08-1 Plumbing system in disrepair. kitchen.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. kitchen.
- Critical. Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
- 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. Pro
|
1/12/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. hamachi and salmon.
- Critical. Working containers of food removed from original container not identified by common name. dressing.
- Critical. Butter and garlic/oil mixture held in at ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Plumbing system in disrepair. kitchen.
- Observed leaking pipe at plumbing fixture. kitchen.
- Observed floor area(s) covered with standing water.
- 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
|
11/2/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed utensils stored in crevices between equipment.
- Observed single-service items stored on floor. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed toxic item stored by food. Corrected On Site.
- Wet mop not hung to dry.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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
|
6/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- 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. 60days
|
3/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sawa, 360 San Lorenzo Ave Ste# 1500, Coral Gables, FL »