- Critical. Observed raw animal food stored over ready-to-eat food. reachin cooler front and back kitchen shrimp over dressing front cooler eggs over produce rear cooler
- Observed equipment in poor repair glass door bren on sushi case.
- Observed nonfood-grade containers used for food storage.plastic grocery bags used to freeze products
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wood shelving under sushi prep area
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cookers
- Critical. Observed food-contact surface not clean sushi prep area
- Critical. Condensation or other drainage not disposed of according to law. reachin cooler on line
- Observed food debris accumulated on kitchen floor under shelving and equipment.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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10/05/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
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08/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed raw animal food stored over ready-to-eat food. reachin cooler
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. stained cutting boards
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. around hot water heater
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of box freezers
- Observed reuse of single-service articles. containers cut or/and washed to be reused for food storage
- Critical. Observed small live flies/gnats in kitchen.
- Observed food debris accumulated on kitchen floor. behind reachin coolers
- Observed food debris accumulated on kitchen floor under shelving and equipment
- Observed attached equipment soiled with accumulated dust/debris light lenses.
- Critical. Observed unlabeled spray bottle.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- 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.
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6/3/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit reachin 50 degrees F only veggies in cooler until repaired.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin 50 degrees.
- Critical. Observed potentially hazardous food thawed at room temperature chicken.
- Observed gaskets/seals on cold holding unit in poor repair several coolers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed nonfood-grade containers used for food storage can not reuse tofu containers or any other containers that products come in.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits grill.
- Critical. Observed food-contact surfaces stained with soil deposits cutting boards.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface shelving.
- Observed grease accumulated under cooking equipment.
- Observed ceiling soiled with accumulated grease hood filters.
- 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
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8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
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