- EMPLOYEE WAS CUTTING CUCUMBERS WITHOUT GLOVES; BARE HAND CONTACT WITH READY-TO-EAT FOOD. EMPLOYEE PUT GLOVES ON and WASHED HANDS-COS
- GARBAGE DUMPSTER LID OPEN
- HEAVY DUST ACCUMULATION IN AC VENTS OVER CHEST FREEZERS.
- THERMOMETER MARKED 20F IN SLUSHY ICE CONTAINER
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/3/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide tank located front area not adequately secured.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. At handwash sink located by cook line.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee touching washed chives with bare hands. Corrected On Site. Provided education to employee on bare hands contact.
- Observed cook with no hair restraint.
- Observed dusty vent covers. At back kitchen preparation area. Over freezers.
- Critical - Observed employee dry hands on clothe. Corrected On Site. Employee washed hands again and used paper towels.
- Critical - Observed employee engage in food preparation touching dirty towel without washing hands. Corrected On Site. Employee removed dirty towel and washed hands.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee washing hands in a sink other than an approved hand wash sink. In three compartment sink. Corrected On Site. Provided education to employee and employee washed hands in handwash sink.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a bracelet while in preparation of food. Corrected On Site. Employee removed bracelet.
- Observed nonfood-grade containers used for food storage. Facility is storing sushi rice in a igloo drink storage container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 79 Degree F. Out of temperature one hour. Provided Time As A Public Health information to operator.
- Critical - Observed raw salmon stored over ready-to-eat food. In sushi preparation cooler. Corrected On Site. Operator put raw salmon on bottom shelf.
- Wet wiping cloth not stored in sanitizing solution between uses. Wet towels on cutting board. Corrected On Site. Manager put towels in sanitizer bucket.
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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed raw eggs stored over ready-to-eat food. In reach in cooler. Corrected On Site. Repeat Violation.
- Critical. Observed plastic containers of soy sauce and water stored on floor. Corrected On Site.
- Bamboo sushi roller not smooth and easily cleanable.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. No quatenary chemical test kit provided when using chemical sanitizer at three-compartment sink.
- Observed heavy garbage on the ground and/or pad around dumpster.
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11/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Tubs of flour rice in prep area.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Establishment has no written plan for time as a public health control measure. Sushi rice noted at 127 degrees farenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Eggs over ready to eat in reach in. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowls in flour and rice tubs.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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6/14/2010 | Routine - Food | Inspection Completed - No Further Action |
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