- Equipment or utensils not designed or constructed in a manner consistent with the Food Code. Towel under the cutting board.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. sushi cutting board. Corrected on site. Discussed in depth with sushi chef. Repeat violation.
- Critical - Handwash sink not accessible for employee use at all times. dishes stored in handsink near triple sink. Corrected on site. Removed dishes. Repeat violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Handsink near triple sink. Repeat violation.
- Critical - Observed dented can. Hoisin sauce.
- Critical - Observed employee food not labeled as required. Employee foods in walk-in cooler.
- Critical - Observed food stored in a prohibited area. Employee foods in walk-in cooler not segregated from customer foods.
- Critical - Observed food stored on floor. Unopened jug of frying oil. Repeat violation.
- Observed gaskets with slimy/mold-like build-up. Prep cooler and walk-in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed cup used as scoop in sushi vinegar. Repeat violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken above ready-to-eat foods in prep cooler. Raw shell eggs above produce in walk-in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth laying cutting board at sushi bar. Corrected on site.
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11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Equipment and utensils not properly air-dried. CLEAN GLASSES DRIED ON PAPERTOWELS
- Critical - Food-contact surfaces in contact with potentially hazardous food not sanitized at least every four hours. SUSHI CUTTING BOARD Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. KITCHEN Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. SUPPLIES STORED IN HANDSINK NEAR TRIPLE SINK Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. NEAR TRIPLE SINK Corrected On Site. Repeat Violation.
- In-use utensil not stored in a clean, protected location. TONGS ON GAS PIPE IN PATH OF EMPLOYEES Corrected On Site.
- Critical - Incomplete 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. SEVERAL "SAFESTAFF" BOOKS AVAILABLE, BUT NO COMPLETED CERTIFICATES AVAILABLE
- Critical - No conspicuously located thermometer in holding unit. INSIDE DRINK COOLER NEAR SUSH BAR Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. SUSHI BAR Corrected On Site. PROVIDED HANDWASH SIGN IN CHINESE Repeat Violation.
- Critical - No probe thermometer provided to measure temperature of food product.
- Critical - Observed employee food not properly labeled. EMPLOYEE MILK IN WALK-IN COOLER Corrected On Site.
- Critical - Observed food stored on floor. JUG OF COOKING OIL
- Critical - Observed handwash sink used for purposes other than handwashing. FOOD STORED IN HANDSINK Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN SOY SAUCE Corrected On Site.
- Critical - Observed packaged food not labeled as specified by law. SEAFOOD IN SUSHI DISPLAY CASE
- Critical - Observed potentially hazardous food thawed in an improper manner. FROZEN CRAB THAWING AT ROOM TEMPERATURE IN HANDSINK Corrected On Site. MOVED TO REFRIGERATOR
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. CREAM CHEESE BLEND USED FOR WANTONS NOT DATE MARKED (IN WALK-IN COOLER)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300ppm CHLORINE IN WIPING CLOTH BUCKET Corrected On Site. DILUTED
- Observed utensils stored in crevices between equipment. KNIVES Corrected On Site. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. POSTED IN DINING ROOM Repeat Violation.
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3/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. PROVIDED SIGN TO OPERATOR. INSTRUCTED OPERATOR TO PUT ON MENU WHEN NEW MENUS ARE MADE. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. FLOUR
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE 80'F AT SUSHI PREP STATION Corrected On Site. DISCUSSED TIME AS A PUBLIC HEALTH CONTROL
- Critical. No conspicuously located thermometer in holding unit. GLASS DOOR REFRIGERATOR NEAR SUSHI BAR
- Critical. Observed raw animal food stored over ready-to-eat food. RAW EGGS OVER SAUCES IN WALK-IN COOLER
- Critical. Observed cloth used as a food-contact surface. UNDER CUTTING BOARD
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN BULK SAUCE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SPOON
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Employee food not labeled/segregated.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage. BULK CONTAINERS
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. UNSEALED WOOD SHELVING IN KITCHEN
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. CUTTING BOARD AT SUSHI STATION.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment. KNIVES
- Critical. Handwash sink not accessible for employee use at all times. DISHES IN REAR KITCHEN HANDSINK Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. SUSHI STATION
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. REAR KITCHEN HANDSINK
- Critical. Observed live flies in kitchen.
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8/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Light construction dust on most equipment
- Observed unnecessary items on the premise. construction items in the dining room
- 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. Pro
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6/19/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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