- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia, salmon **Admin Complaint** **Repeat Violation** no proof of parasite destruction for tilapia, salmon. Establishment continues to serve these fish raw.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sushi case, tilapia 46, tuna 47, tamagotchi (egg) 45, smoked salmon 45. rice 96°. **Administrative Complaint** **Admin Complaint** **Repeat Violation** at callback, in sushi case tilapia 45, salmon 47, tuna 48, eel 47, smoked salmon 48.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Salmon, tuna used for sushi **Repeat Violation**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- 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. Sushi case thermometer reading 48°
|
07/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food stored in a prohibited area. Sauce, oil stored under plumbing pipes **Corrected On-Site** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Employee washed hands with no soap.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia, salmon **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sushi case, tilapia 46, tuna 47, tamagotchi (egg) 45, smoked salmon 45. rice 96°. **Administrative Complaint** **Admin Complaint** **Repeat Violation**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Salmon, tuna used for sushi **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Used triple sink
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Salmon used for sushi
- 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. Sushi case
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
|
07/24/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter 65° in top of reachin made at 10:30 am. Discarded by owner
- High Priority - Toxic substance/chemical improperly stored. By oil and clean utensils **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Invoices must be kept at this location. All non exempt must undergo parasite destruction including but not limited to salmon, tilapia, escolar snapper, amberjack.
- Intermediate - Handwash sink not accessible for employee use at all times. Stool and trash can in front of it
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Small, portable deep fryer.
|
3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/6/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - 4-603.15(A) observed old labels stuck to food containers.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food stored in a prohibited area. Sauce buckets under plumbing pipes
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 44° in top of reachin
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 46° in top of reachin
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No records for tilapia or escolar. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice 96° in kitchen. In sushi case, eel 68°, salmon 69°, shrimp 69°, octopus 69°, krab 53°. Products were discarded. **Admin Complaint** **Repeat Violation**
- 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
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Certificates provided are for employees who no longer work here. No training for current employees **Admin Complaint** **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Sushi fish
- 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 **Repeat Violation**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
|
10/21/2013 | Routine - Food | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sushi reachin, eel 68°, salmon 69°, shrimp 69°, octopus 69°, krab 53°.
|
10/21/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - No copy of latest inspection report available.
- Basic - Working containers of food removed from original container not identified by common name. Multiple items in sushi coolers.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Only proof establishment has are invoices from December/2012. Establishment must keep most recent copies of invoices in premises.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 47-51?, cooler next to fryer. Corrective action taken, moved another cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Triple sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rice and tempura batter. Manager explained the rice is not time/temperature control-potentially hazardous, food but has not copy of lab test in premises. Time as Public Health Control form provided.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Raw fish use for Sushi, these fish are considered ready-to eat foods and must be date marked.
|
5/20/2013 | Routine - Food | Warning Issued |
- Critical - Observed: No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (Safe Staff) 866-372-7233.
|
11/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Taste Express, 6419 Newberry Rd, Gainesville, FL »