Sushi King, 1241 N Sr 7 Ste 1, Royal Palm Beach, FL - Restaurant inspection findings and violations

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Business Info

Name: SUSHI KING
Type: Permanent Food Service
Address: 1241 N Sr 7 Ste 1, Royal Palm Beach, FL 33411
License #: 6019707
Total inspections: 4
Last inspection: 07/24/2014
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Inspection findings

Inspection Date

Type

Disposition
  • Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Both in freezer, and 2 door stand up freezer.
  • Basic - Sponge used as a wiping cloth on a food-contact surface. 2 sponges in 3 compartment sink, and 1sponge being used to clean prep table.
  • Intermediate - Handwash sink used for purposes other than handwashing. Plastic container in hand washing sink. Operator removed plastic container immediately. **Corrected On-Site**
 07/24/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Food-contact surface not smooth and easily cleanable.PAPER TOWELING USED AS SHELF LINER
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment.can of raid
  • Intermediate - Handwash sink used for purposes other than handwashing.SPONG IN HANDWASH SINK **Corrected On-Site**
 2/11/2014Routine - FoodInspection Completed - No Further Action
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP **Corrected On-Site**
  • Basic - No copy of latest inspection report available.
  • Basic - No handwashing sign provided at a hand sink used by food employees. AT SUSHI HANDSINK
  • Basic - Soil residue build-up on nonfood-contact surface. On the dish washer
  • 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 PPM
  • High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Medication above the line
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi handsink
  • Intermediate - No soap provided at handwash sink. SUSHI HANDSINK
 12/4/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • Basic - Working containers of food removed from original container not identified by common name.
  • High Priority - Live, small flying insects in food preparation area.
  • Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
 3/18/2013Routine - FoodInspection Completed - No Further Action

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