- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over imitation crab in reach-in cooler. Moved. **Corrected On-Site** **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only one month available. **Repeat Violation** **Warning**
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08/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. One dead roach in soda cabinet at front counter. Cleaned up. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. One male employee on sushi line. **Warning**
- Basic - Single-service articles improperly stored. Under hand wash sink at front counter. **Warning**
- High Priority - Container of medicine improperly stored. "New Skin" in sixth size pan above prep table. Moved. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50°. Beef 49°. Miso 46°. In bottom of make line reach-in cooler. Chopped kale 74° on counter. Added ice. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Corn starch in water started at 10:40 still on site at 2:45. Discarded. Remade. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 122°. Noodles 122°. Tofu 129°. Beef and broccoli 115°. On buffet line. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over imitation crab in reach-in cooler. Moved. **Corrected On-Site** **Warning**
- High Priority - Roach excrement and/or droppings present. 10 fresh droppings. 20 old dried dropping. All in soda cabinet at front counter. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Two spray bottles on shelf above box of mirin(food). Moved mirin. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Only one month available. **Repeat Violation** **Warning**
- Intermediate - Refrigerator not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cook line reach-in cooler items underneath greater than 44°. **Warning**
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Fish in case. Labels had faded.
- Basic - Food stored in a location that is exposed to splash/dust. Lo mein sauce at line hand wash sink. Sauce cups at front counter hand wash sink.
- 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 parts per million. Bottle empty. Refilled. Rewashed dishes. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 80°, 58°, 75°. At sushi bar. Noodles 110°. Rice 105°. Beef n broccoli 120°. In steam tables. Reheated steam table items to 165°. Discussed time as a public health control for rice until new lab results.
- High Priority - Toxic substance/chemical stored by or with food. Soap dispenser at front counter above Togo sauce containers.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
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2/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/16/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 117°, 120°, 100°. Rice 110°. On buffet line. Corrective action. Moved to time
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Uncovered food stored near sink exposed to splash. Bag of rice under hand wash sink. **Corrected On-Site**
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4/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs on dirty shelf near microwave. Corrected On Site.
- Equipment and utensils not properly air-dried. Metal bins in storage area wet nesting.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - No thermometer provided to measure temperature of food product.
- Observed clean utensils/equipment stored in cardboard sleeve. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed equipment in poor repair. Plastic bins in storage area and large panko bin cracked.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Flour and panko on cookline. Corrected On Site.
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7/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/14/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided.
- Critical - Observed an employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor. Soy sauce and other items on kitchen floor and in walk-in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 containers of chicken on table at cookline 57-62F. PLACED ON TIME Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in walk-in cooler 42-47F [left out of refrigeration]. PLACED ON TIME Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken items on buffet line [teriyaki, Gen Tso] 107-127F. Corrected On Site. PLACED ON TIME.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses. On rear area hand sink. Corrected On Site.
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - General construction dust/debris. All food contact surfaces must be cleaned and sanitized before opening.
- Critical - No conspicuously located thermometer in holding unit. Glass reach-in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Walk-in freezer. Corrected On Site.
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10/14/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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