- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Leaking pipe at plumbing fixture, hand washing sink by convection ovens.
- Basic - No handwashing sign provided at a hand sink used by food employees, by convection ovens, wok station and prep station.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, wok station. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb, mop sink.
- Intermediate - No soap provided at handwash sink, wok station. **Corrected On-Site**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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, cutting salmon for sushi. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, front line. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop. **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 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, sushi rice 70°. Employee time marked and will discard at 2 pm.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, noodles. Removed cover, noodles 70° at start of inspection and 63° at end.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface......handwashing in teriyaki kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of grill has heavy accumulation of black substance/grease/food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees......in food code bath room.
- Intermediate - Handwash sink used for purposes other than handwashing.......rice, lettuce in handwashing sink by 3 compartment sink. And front line.
- Intermediate - Hot water not provided/shut off at employee handwash sink......food code bath room.
- Intermediate - No soap provided at handwash sink.....teriyaki kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......herb butter in walk in cooler.
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3/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times......obstructed by big container . Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.....by 3 compertmen sink.
- Critical - Hot water not provided/shut off at employee hand wash sink.....employee handwashing sink at bathroom.
- Critical - No handwashing sign provided at a handsink used by food employees.....employee rest room.
- Critical - No handwashing sign provided at a handsink used by food employees....between preperation and 3 compertment sink.
- Critical - Observed handwash sink used for purposes other than handwashing.....washing spectula, knife in handwashing sink in kitcken . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.......raw shrimp , raw salmon above washed vegetable in wa in cooler . Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....sea food 46 degrees in sushi case, frontline . Corrected On Site. ice down on food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.....sauces in walk in cooler .
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10/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented.....krab. This violation must be corrected by : 06/23/12.
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8/13/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.......by ice machine .
- Critical - Identity of food or food product misrepresented.....krab. This violation must be corrected by : 06/23/12.
- 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 - Observed food being cooled by nonapproved method.......nodles cooling deep container with covered in walk in cooler . Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods...... raw chicken above raw beef in walk in cooler . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above....sushi rice. Explained to operator time as a public health control .
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4/23/2012 | Routine - Food | Warning Issued |
- Ceiling tiles missing. Must be in place when opening for business.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Manager lacking proof of Food Manager Certification. Must have certified Food Manager within 60 days and provide proof by next routine Inspection.
- Critical - No handwashing sign provided at a handsink used by food employees.
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11/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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