- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The black storage reach in cooler at the front counter is in-op do not use unit for the safe storage of temperature controlled foods
- Violation: 14-33-1 Observed equipment in poor repair. The sushi bar display reach in cooler is not working. 8.7.12 tech is fixing the unit
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. The liquor license does not match the hotels and restaurant license
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8/7/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. The black storage reach in cooler at the front counter is in-op do not use unit for the safe storage of temperature controlled foods
- Critical - Hand wash sink lacking proper hand drying provisions. on thee cookline
- Critical - Manager lacking proof of Food Manager Certification. certification could not be located
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at the sushi bar
- Observed employee with no hair restraint. cooks
- Observed equipment in poor repair. The sushi bar display reach in cooler is not working
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a bands while working with exposed foods Corrected On Site.
- Critical - Observed food stored on floor. rice in the rear prep area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dusty prep surface at the sushi bar.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables at the rear prep area
- Critical - Observed handwash sink used for purposes other than handwashing. used as a dump in the rear prep area
- Critical - Observed incorrect information on Hotel and Restaurant license. The liquor license does not match the hoteos and restaurant license
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 47, 48, 50, 55 f degrees left out in the prep area, before icing down product at the sushi bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roe 46 f degrees in the storage reach in cooler at the front counter (black)
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk, cream, etc in holding units
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Fish, for sushi
- Wet mop not hung to dry.
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8/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/6/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. bamboo roll made with cotton string.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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4/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Obs employee working with exposed food while wearing a watch. COS
- Obs employees working with exposed foods, utensils, etc No hair restraints.
- Critical - Obs establishment has changed owner and its operating without a Hotel and Restaurant lic.
- Critical - Obs no proof of any completed employee training.
- Obs rice 98 degrees f at sushi bar. Provided DBPR Hr form.
- Critical - Obs sushi chef unable to demonstrate AOP procedures, improperly washed hands, failed to apply sanitizer. COS
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3/26/2012 | Routine - Food | Warning Issued |
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