- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and garlic 77°
- 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.
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09/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish.
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have lid to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At sugar container. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour container. **Corrected On-Site**
- 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 . Sushi rice. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish.
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07/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. At rice and soy sauce container. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo sushi rice bowl observed.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At rice and tempura flour container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp and raw chicken stored above veggies on make table where drippings from raw foods may contaminate veggies. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sushi bar area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light not functioning. Restroom.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case.
- 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 chlorine at dishmachine. Sanitizer bucket has not been delivered. as per manager sanitizer will be delivered today at 2 pm.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap by food storage container in shelving above 3 compartment sink.
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by cart in rear prep area.
- Intermediate - No probe thermometer provided to measure temperature of food products.
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11/18/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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