- Basic - Employee with no hair restraint while engaging in food preparation. Male employee portioning rice. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish at front counter. Added labels. **Corrected On-Site** **Repeat Violation**
- High Priority - License is expired and is more than 60 after expiration date. Expired 6/1/2014 **Admin Complaint**
- 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 parts per million.
- High Priority - Raw animal food stored over ready-to-eat food. Raw quail egg over avocado in reach-in cooler by sushi case. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Raw tuna wrapped at restaurant above cake in reach-in freezer at sushi bar. Moved cake. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. On diffuser plate. Removed and washed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At lemonade water on underside. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup and spoon in front counter hand wash sink. Removed items. **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Hung Nguyen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter hand wash sink. Added napkins. **Corrected On-Site** **Repeat Violation**
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08/26/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Building components, attachments or fixtures in poor repair. Back door appears that the top hinge is in disrepair.
- Basic - Cutting board has cut marks and is no longer cleanable. Small handled cutting board stored under prep table.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kangaroo cup and smoothie cup on front prep counter near sushi area. Moved. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef.
- Basic - Equipment in poor repair. Door handle to two door freezer unit by fryer.
- Basic - Floor soiled/has accumulation of debris. Under and around freezer units in storage area by back door.
- Basic - Hole in wall. Under electrical panel.
- Basic - Light not functioning. In storage area and above sushi line.
- Basic - Old labels stuck to food containers after cleaning. On clean containers stored under prep table. Washed. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Catering pans on top shelf in storage area upright. Flipped. **Corrected On-Site**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. At reach-in cooler on sushi line. **Repeat Violation**
- Basic - Wall soiled with accumulated dust. In kitchen.
- Basic - Wall soiled with accumulated grease. At outside corner of hood above fryer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple on counters.
- Basic - Working containers of food removed from original container not identified by common name. Fish in front sushi case had no labels. Labeled. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish above avocado in reach-in cooler on sushi line. Moved fish. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner on top of beer reach-in cooler at front counter next to cut lemons in a container. Moved cleaner. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Cleaned. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. On outside of nozzles. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At front counter hand wash sink. Added paper towels. **Corrected On-Site**
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dead roach on premises. 1 dead roach in back water closet on floor. Cleaned up. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher, sushi chefs, and cook. **Warning**
- Basic - Food storage container/container lid cracked or broken. Plastic containers. **Warning**
- Basic - Food stored in dry storage area not covered. MSG and salt. Covered. **Warning**
- Basic - Food stored on floor. Bag of onions. Broth in soy sauce buckets. Moved to cooler. **Warning**
- Basic - Hole in wall. Below electrical panels. **Warning**
- Basic - Light not functioning. Throughout. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. At sushi bar. Could not see inside far cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish at front counter not labeled. Powdered products by coffee machine. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Delinquent expired 06/01/2013 **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At inside screws. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Outside of nozzles. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils, coffee pitcher and food debris found in front hand wash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and front hand wash sink. **Warning**
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1/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roach on premises. 1 dead roach in back water closet on floor. Cleaned up. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher, sushi chefs, and cook. **Warning**
- Basic - Food storage container/container lid cracked or broken. Plastic containers. **Warning**
- Basic - Food stored in dry storage area not covered. MSG and salt. Covered. **Warning**
- Basic - Food stored on floor. Bag of onions. Broth in soy sauce buckets. Moved to cooler. **Warning**
- Basic - Hole in wall. Below electrical panels. **Warning**
- Basic - Light not functioning. Throughout. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. At sushi bar. Could not see inside far cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish at front counter not labeled. Powdered products by coffee machine. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. Delinquent expired 06/01/2013 **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 79°. Sitting on counter. Moved to reach-in cooler. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At inside screws. **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Outside of nozzles. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils, coffee pitcher and food debris found in front hand wash sink. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and front hand wash sink. **Warning**
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11/19/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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9/3/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee beverage containers on food preparation tables or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Soy buckets, bulk food buckets, ginger, onions.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Izumi dai (tilapia)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline
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4/3/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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1/15/2013 | Complaint Partial | Admin. Complaint Callback Not Complied |
- Basic - Employee beverage containers on food preparation tables or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area. Eating on cookline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. Soy buckets, bulk food buckets
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In sushi bar **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Establishment operating without a current license and with overdue fines. **Admin Complaint** **Repeat Violation**
- 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. None
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching raw jalapeno peppers used for soup garnish. **Admin Complaint** **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon, escolar, Izumi dai
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 68 in wait station reachin. Krab 51?, cornstarch and water 50? in cookline reachin. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. Raw opened shrimp over vegetables
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged. Opened raw beef over seafood.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Grilled pork dated 1-3
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of 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. Cookline reachin at 45 **Admin Complaint** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cookline
- Intermediate - No certified food manager for establishment.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach water
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1/15/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/25/2012 | Complaint Partial | Call Back - Complied |
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. HEAVY DEBRIS BUILD-UP UNDER FOOD SERVICE EQUIPMENT THROUGHOUT KITCHEN AND BAR AREA. **IN PROGRESS AT CALLBACK.**
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10/5/2012 | Complaint Partial | Emergency Order Callback Time Extension |
- Critical - Observed dead roaches on premises. 1 LIVE ROACH FOUND ON FLOOR DIRECTLY BEHIND ICE MACHINE. 6 DEAD ROACHES FOUND ON UNUSED MEAT SLICER AND WITHIN PLASTIC BAG COVERING SAME MEAT SLICER.
- Observed food debris accumulated on kitchen floor. HEAVY DEBRIS BUILD-UP UNDER FOOD SERVICE EQUIPMENT THROUGHOUT KITCHEN AND BAR AREA.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. EMPLOYEE PLACED LETTUCE ON PLATE WITH BARE HANDS. Corrected On Site. ADDRESSED IMMEDIATELY WITH EMPLOYEE. GLOVES PUT ON.
- Critical - Observed roach activity as evidenced by live roaches found. 3 LIVE ROACHES FOUND ON INTERIOR OF DOOR WITHIN WATER HEATER CLOSET (LOCATED AT FAR END OF KITCHEN NEAR BACK DOOR). 10 LIVE ROACHES FOUND ON COVERED, UNUSED MEAT SLICER AND WITHIN BAG COVERING THE SLICER. SLICER LOCATED UNDER PREP TABLE IN CENTER OF KITCHEN NEAR COOKLINE.
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10/5/2012 | Complaint Partial | Emergency order recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in bottom of reachin cooler, tofu 48.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 45. using time as a public health control for foods on top. food in bottom of unit at 48(tofu).
- Critical - Violation: 50-08-1 Establishment operating without a current Hotel and Restaurant license.
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9/21/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. on counter, sprouts 68, tempura batter 65. in top of reachin cooler, egg 53, meatballs 50, beef 46, pork 48, tofu 49.
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9/19/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reachin at 52.
- Critical - Establishment operating without a current Hotel and Restaurant license.
- Critical - Observed employee food stored w/ customer food in reachin cooler. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. pork cooling on counter at 98, beef cooling on counter at 119. both products placed in freezer
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice vinegar Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on counter, tempura 65, sprouts 68. in top of reachin cooler, eggs 53, meatballs 50, beef 46, pork 48, tofu at 49. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. fish roe Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sprouts, tempura Repeat Violation.
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9/19/2012 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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3/19/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. none Corrected On Site.
- Critical - Employees have not received training related to their assigned duties. employee washing dishes not trained in the use of chemical test strips, did not know the machine used sanitizer. same employee did not know vegetables must be washed prior to prepping (cucumbers)
- Critical - Failure to maintain sushi fish invoices for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar
- Critical - Hotel and Restaurant license not properly displayed. Repeat Violation.
- Critical - No Certified Food Manager for establishment.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No person in charge of establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee food stored with customer food in reachin cooler. beef bones. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. repeatedly
- Critical - Observed employee improperly washing hands. sushi chef rinsed off gloved hands then wiped with moist towel
- Critical - Observed establishment utilizing time as a public health control without having completed written procedures.
- Critical - Observed food stored in stagnant water. mung bean sprouts
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sushi rice liquid seasoning Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice 75-90. mung bean sprouts 73 on counter. pork 47 in reachin cooler Repeat Violation.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. octupus salad dated 2-21 Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken Corrected On Site. Repeat Violation.
- Critical - Working containers of sushi fish not labeled.
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3/19/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi roll 66, eel 46, conch 46 at sushi bar. sushi rice at 83. must provide documentation that rice is not potentially hazardous or use time as a public health control
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. container of seafood broth at 44 deegrees cooked yesterday.
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. food stored on paper. eel
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. sushi bar
- Violation: 24-09-1 Observed clean equipment stored on floor. pots
- Critical - Violation: 41B-02-1 Observed pesticide-emitting strip present in food prep area. in front of ice machine
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed/available.
- Critical - Violation: 53A-07-1 No Certified Food Manager for establishment.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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11/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. containers of rice at 47 since yesterday
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. bowls of noodles at 78 on counter. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. food stored on paper
- Critical - Hotel and Restaurant license not properly displayed/available.
- Critical - No Certified Food Manager for establishment.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and frozen, not properly date marked. food must be redated when removed from freezer.
- Observed clean equipment stored on floor. pots
- Critical - Observed employee food not separated from customer food.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food being cooled by nonapproved method. hot rice packed in closed, plastic containers and stacked on top of each other in reachin cooler.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. bean sprouts Corrected On Site.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. handsink at sushi bar-rinsed out bowl, made sanitizer water. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice Corrected On Site.
- Critical - Observed interior of reach-in cooler used for dry rice storage soiled with accumulation of residue.
- Observed nonfood-grade containers used for food storage. plastic grocery bags.
- Critical - Observed pesticide-emitting strip present in food prep area. in front of ice machine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu 74. sushi rice at 81. must provide documentation that rice is not potentially hazardous or use time as a public health control
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. tofu
- Critical - Observed potentially hazardous food thawed at room temperature. beef, pork Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over vegetables Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. opened raw pork over opened raw seafood in reachin freezer Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. rice dated 9-13. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood mix
- Wet wiping cloth not stored in sanitizing solution between uses. wait stn
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9/21/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm Corrected On Site.
- Critical - Fruits/vegetables not washed prior to preparation. Corrected On Site.
- Light not functioning. kitchen
- Critical - No Certified Food Manager for establishment. Managers certication expired 10/10
- Observed employees with no or ineffective hair restraint.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven in sushi prep area
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed light shields soiled with accumulated heavy black substance,
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi Rice 83 degrees f. Must provided documentation that sushi rice is not potentially hazardous or rice must be maintained at a safe temperature. (Manager is going to use time for pubc health until he can get the sushi rice tested.) Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi Rice
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over beef and rk in reachin cooler and freezer.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. soups
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. Sushi Bar: Fish containers not properly labeled with identity of fish product.
- Critical - Working containers of food removed from original container not identified by common name. sugar
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2/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Pre-flushed, scraped, soaked
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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1/25/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Taste, 4860 Nw 39 Ave Ste C, Gainesville, FL »