- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (rice) and rim of the container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at cook line.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (cream cheese - 49f). Operator instructed to move item to another cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above (shrimp - 75f). Operator instructed to reheat item.
- Intermediate - Reach-in cooler 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. Unit observed at 49f.
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6/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at cookline.
- High Priority - Cooked shrimp cold held at greater than 41 degrees Fahrenheit (64f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (fish - 51f). **Corrected On-Site**
- Intermediate - Handwash sink used for purpose (storage) other than handwashing.
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1/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (rice - 45f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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 (45f). Operator instructed to monitor unit.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - Handwash sink used for purpose (storage) other than handwashing. **Corrected On-Site**
- Intermediate - Observed ambient thermometer in disrepair.
- Intermediate - Spray bottle containing toxic substance (sanitizer) not labeled. **Corrected On-Site**
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3/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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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7/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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