- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish not labeled in display case.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Wall soiled with accumulated food debris. Observed food debris on walls throughout kitchen.
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish not labeled in display case.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.significant build up of debris on side of deep fryer.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Wall soiled with accumulated food debris. Observed food debris on walls throughout kitchen.
- 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 91f for 1 hour and cornstarch and water mixture at 72f for 1 hour has no time mark. Corrective action: operator marked items with a time mark.
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Observed raw tuna thawed in rop packaging in walk in cooler. Corrective action: operator punched hole through packaging. Operator was educated on proper thawing of fish in rop packaging. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach above paper towel dispenser at handwashing sink.
- High Priority - Roach excrement and/or droppings present. On wall trip next to hand washing 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. Sushi fish not date marked in reach in cooler and display case.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwashing sink by three compartment sink. **Corrected On-Site**
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07/08/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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07/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket on top of napkins for customers in dry storage area a sweater above a bag of rice in drys torage **Warning** 5/28/14: observed baseball cap on box of cooking oil.
- Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under 2 cutting boards. **Corrected On-Site** **Warning** 5/28/14: observed towels under cutting board.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning** 5/28/14: observed food hander chopping scallion with bare hand.
- Intermediate - Food manager certification expired. Food manager certificate expired 1/29/14. Food manager stated she is working on it but has not taken exam yet. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager certificate expired 1/29/2014. Operator stated other food manager on vacation. **Warning**
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5/28/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Employee lunch in a cold holding unit with food to be served to customers. Box of sushi in walk in cooler next to veggies. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Employee jacket on top of napkins for customers in dry storage area a sweater above a bag of rice in drys torage **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under 2 cutting boards. **Corrected On-Site** **Warning**
- Basic - Single-service items stored on floor. Boxes of to go box for food on floor. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Can of raid under prep table. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 10 pounds of chicken 50f sitting in bowl for 1 hour. Corrective action: chicken put in walk in for temperature recovery. **Warning**
- Intermediate - Employee rinsed wiping cloth in handwash sink and then placed on sushi make table. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Foodhandler washed hands in 3 compartment sink when told to wear gloves while cutting cooked pork. Correctivea ction: foodhandler washed hands at handwwashing sink. **Warning**
- Intermediate - Food manager certification expired. Food manager certificate expired 1/29/14. Food manager stated she is working on it but has not taken exam yet. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager certificate expired 1/29/2014. Operator stated other food manager on vacation. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken 54f for 30 min, lettuce 68f for 10 min, noodles 47f for 1 hour, pork 46f for 1 hour, chicken 50 f for 30 min, napa cabbage 45f for 1 hour in walk in cooler cover with plastic. Corrective action: holes were poked through plastic wrap to allow airflow. **Warning**
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3/25/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In the flour container **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On the grill to the two fans in the kitchen
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler and walk in freezer
- Basic - Cardboard used to line food-contact shelves. Soiled cardboard on few locations in the kitchen being used to store in use food containers
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 bucket by the hand sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 48 in the prep reach in cooler, only item out of temp in unit due to close proximity to the steam table and radiant heat. Item moved to the center of the prep reach in cooler
- 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. See stop sale. Chicken, rice, eggs, garlic n oil and chicken wings were left out on the cook line without any markings.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables and chicken over sauce in the walk in cooler **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The smoker
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken varied 85. 84. 85.
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8/15/2013 | Routine - Food | Inspection Completed - No Further Action |
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