- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. Chest freezer.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle by prep area and kitchen area. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Located by three compartment sink. **Corrected On-Site**
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08/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Bucket of soy sauce. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Freezer unit by dry storage.
- Basic - Stored food not covered in reach-in freezer. Tako yaki. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Miso soup 121°, operator heated soup.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Open bag of miso paste 72 f
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Miso paste 72 f stored at room temprature longer than one day
- 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. Sushi Rice
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. At sushi station **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over avocados in prepline reach in cooler. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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5/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Over prep area.
- 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 - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cart in front of front counter hand sink.
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1/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sink next to three compartment sink.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sink next to three compartment sink.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink. Y connection removed. Corrected On Site.
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11/7/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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