- Basic - Clean equipment/dishware/utensils stored next to handwash sink exposed to splash. COOKING PANS AND BOWLS NEXT TO SINK IN KITCHEN **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom. IN SHARED RESTROOM. **Corrected On-Site**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. ABOVE DISH MACHINE AND ABOVE SERVER STATION. **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wall soiled with accumulated black debris in sink area. SUSHI BAR HANDSINK
- High Priority - Toxic substance/chemical stored by or with food. CAN OF STERNO STORED BESIDE FOOD IN KITCHEN. **Corrected On-Site**
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable. KITCHEN BOARDS
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. ABOVE DISH MACHINE
- Basic - Wet mop not stored in a manner to allow the mop to dry. MOP SITTING IN BUCKET OF SOILED WATER IN SERVICE HALLWAY
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Probe thermometer not within the intended measuring range of use. THERMOMETER WAS SCALED FOR MEAT COOKING
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. SIGN WAS LOCATED BEHIND SERVER POS ON TABLETOP. NOT EASILY SEEN.
|
12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Grease accumulated under cooking equipment. Fryer and grill in kitchen. **Warning**
- Basic - Wiping cloth/towel used under cutting board. On sushi line. Cloth must be dry. **Warning**
- High Priority - Operator unable to verify source of shellstock. See stop sale. Establishment could not provide any shell stock tags for any fresh oysters. Chef stated that they came in fresh. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over ready to eat apple which is served to the customer. In sushi line reach in cooler. **Warning**
- High Priority - Stop Sale issued due to food originating from an unapproved source. Establishment could not provided any oyster tags for fresh oysters. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. For fresh oysters. **Warning**
|
5/17/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Clean plates and pots not stored inverted or in a protected manner.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon in food item in sushi RIC.**Corrected On-Site** **Corrected On-Site**
- No Heimlich maneuver sign posted. **Repeat Violation**
- Critical - No conspicuously located thermometer in holding unit. **Corrected On-Site**
- No suitable facilities provided to store employee clothing and other possessions. Employee food (snicker) stored with food sold to the public.
- Critical - Observed a designated employee drink area located in a food preparation or other restricted area. **Corrected On-Site**
- Observed employee with no hair restraint. **Corrected On-Site**
- Observed ice scoop with handle in contact with ice.
- Critical - Observed unlabeled spray bottle. Sanitizer. **Corrected On-Site**
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Unwashed tomatoe over RTE food in RIC.
- Critical - Vacuum breaker mising at hose bibb. At splitter at mopsink.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Below 50 ppm
|
12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Dry storage area. Corrected On Site.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. Licensed for 42 seats, approximately 100 seats counted.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Kitchen handsink. Mens and womans restroom.
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi bar - food debris observed in handsink. Repeat Violation
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Make table - raw shrimp container stored at the back of make table with container of sauce/dressing in front. Corrected On Site.
- 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. Cup used in rice container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Water at 80F. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Operator thermometer 24F, inspectors thermometer 33F - ice point method. Corrected On Site.
|
4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing./ in side station cabinet main drain
- Critical - Observed handwash sink used for purposes other than handwashing./ food in hws drain in sushi bar Repeat Violation.
- Critical - Observed live flies in kitchen./ 2 living
- Observed personal care item stored with food./ keys and phone on cooks line Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit./ sushi 45f ambient cooling.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs over carrots
- Critical - Observed small flying insects in bar area./ 2 living
- Wet wiping cloth not stored in sanitizing solution between uses./ on cold table counter
- Critical - Working containers of food removed from original container not identified by common name./ tempura mix Corrected On Site.
|
12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 16-08-1 Sink compartments too small to accommodate utensils or equipment, wooden rice bowl.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up reach in cooler.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up,reach in freezer.
- Violation: 23-08-1 Observed soda gun holster with accumulated slime/debris in bar.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [ Establishment was licensed with 42 seats. Observed 89 seats in the dining room and 28 seats at the outdoor patio. ] NOTE: Establishment has a ABT 4COP/SRX which requires minimum of 150 seats. ABT license #5808834.
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe Starters Employee Food Safety Training.
|
11/7/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured in storage area.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details. ServSafe Starters Employee Food Safety Training.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. [ Establishment was licensed with 42 seats. Observed 89 seats in the dining room and 28 seats at the outdoor patio. ] NOTE: Establishment has a ABT 4COP/SRX which requires minimum of 150 seats. ABT license #5808834.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, flour in storage area.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at sani-bucket.
- Lights missing the proper shield, sleeve coatings or covers, in walkin freezer.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine.
- No suitable facilities provided to store employee clothing and other possessions. Observed backpack in food prep area.
- Critical - Observed an employee beverage container in a food preparation area.
- Critical - Observed buildup of black substance in the interior of ice machine.
- Observed ceiling vents in kitchen soiled with accumulated debris.
- Critical - Observed cloth used as a food-contact surface, when removing rice from wooden bowl.
- Critical - Observed employee handling soiled dishes and utensils then handle clean dishes and utensils without washing hands.
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor in reach in cooler.
- Observed gaskets with slimy/mold-like build-up reach in cooler.
- Observed gaskets with slimy/mold-like build-up,reach in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing in bar.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen. Pork not properly date marked when thawed for use.
- Observed soda gun holster with accumulated slime/debris in bar.
- Critical - Observed stains on netting cover for sushi rice.
- Observed torn netting cover for sushi rice.
- Critical - Observed toxic item stored by clean bowls.
- Critical - Sink compartments too small to accommodate utensils or equipment, wooden rice bowl.
- Critical - Working containers of food removed from original container not identified by common name. Ice cream in reach in freezer.
|
6/7/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor. walkin freezer cases on floor.
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures. sushi rice
- Critical - Violation: 12A-33-1 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. last date reviewed 11/07, 6/09.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. rinse wiping cloths sushi area.
|
3/21/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. hamachi and any fin fish received from Gary's Sesfood, Gary's sesfood has disclaimer on bottom of invoice that states all seafood must be fully cooked.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cookline, bulk containers.
- Critical. Fruits not washed prior to preparation. Avocados on sushi prep area.
- Critical. Food not stored in a clean location. Edmame stored on top of garbage can.
- Critical. Observed food stored in a prohibited area. food stored in cage out in parking garage exposed to outside not sealed or enclosed.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs stored on top of picled ginger.
- Critical. Observed food stored on floor. walkin freezer cases on floor.
- Critical. Observed improper use of plastic food container or other container with no handle used to dispense ready-to-eat food. vinegar, scoop for bar drink ice.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline area chef touching vanilla beans cookline area ot approved for bare hand contact.
- Critical. Observed improper use of plastic food container or other container with no handle used to dispense food that is not ready-to-eat. sushi rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice ring cookline, miso soup ladle.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. sushi rice
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. Corrected On Site.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. last date reviewed 11/07, 6/09.
- Observed employee with no hair restraint. sushi line.
- Food-contact surface not smooth and easily cleanable. bamboo sushi rollers.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi line.
- Waste line missing at soda gun holster. bar
- Critical. Observed handwash sink used for purposes other than handwashing. rinse wiping cloths sushi area.
- Critical. No handwashing sign provided at a handsink used by food employees. womens restroom, bar handsink.
- Critical. Hand wash sink lacking proper hand drying provisions. bar hand sink
- 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
|
12/2/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked lobster, rice patties cookline upright.
- Critical. Observed food being cooled by nonapproved method. ambient cooling tofu with tight fitting lid.
- Critical. Observed potentially hazardous food thawed in an improper manner. fish not submerged with water running.
- Critical. Observed food stored on floor. rice vinegar, rice pot on kitchen floor. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. water cup on sushi bar, drink on food storage shelf.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Non-prewrapped utensils not properly presented. dishware, silverware and glassware not protected at dining tables.
- Critical. Observed container of medicine improperly stored. alcolhol and hydrogen peroxide stored with clean plates and equipment.
|
4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon, hamachi observed r3ceived fresh, no parasite desctruction records and no facilities for on site freezing.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi rolls, rice cakes, co9kline coolers.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles, bulk granule containers.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw seafood over fruit puree walkin freezer, eggs over produce walkin.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef ontop of raw bacon. walkin freezer.
- Critical. Observed food stored on floor. walkin cooler, freezer. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. caps missing for vinegar bottle in storage.
- 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 and vinegar container, plastic cup, metal cup used at bar in bar drink ice.
- Critical. Observed empolyee wash hands with no hot water. employees wash hands at cookline handsink hot water shut off.
- Observed employee with no hair restraint. sushi chef preparing fish. Corrected On Site. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. sheath made of duct tape for knife storage.
- Critical. Observed buildup of pink soil in the interior of ice machine.
- Observed utensils stored in crevices between equipment. knife sharpeners rodsstored between prep tables at sushi bar.
- Glasses not properly protected or inverted to prevent contamination preset on dining tables.
- Critical. Hot water not shut off at employee hand wash sink. cookline hand sink. Corrected On Site.
- Waste line missing at soda gun holster. placed over drink ice at bar.
- Observed dusty vent covers over dishmachine.
|
10/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Shari Sushi Lounge, 621 E Central Blvd, Orlando, FL »