- Basic - Avocados not washed prior to cutting.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Eel in reach in cooler.
|
09/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair, sushi reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, Cooked chicken 58°F from yesterday, shrimp 55, lettuce 54, gator 54, crab 57.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse, Cooked chicken 58°F from yesterday, shrimp 55, lettuce 54, gator 54, crab 57. (more than 4 hours)sushi reach in cooler.
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory, cold smoked salmon on menu.
|
3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles. Steamer handle and underside of reach in cooler handles crusted with build up **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Noted tomatoes and strawberries stored over cake and cut salad **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Hamachi on invoice was not listed as frozen. Invoice must indicate state of product as frozen to be covered by the frozen fish documentation on invoice **Warning**
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Noted tuna, flounder, salmon thawed in package **Warning**
|
7/2/2013 | Routine - Food | Warning Issued |
- 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. As informed by Chef, bare hand contact is used for handling sushi - no AOP provided
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Grouper and tofu 44? **Repeat Violation**
- Intermediate - pH meter used to test sushi rice not calibrated according to manufacturer's instructions/no buffer solution available.
|
2/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Consumer advisory in place but menu must specify which individual menu items contain raw fish.
- Critical - No buffer solutions available to verify accuracy of pH probe - recommend weekly calibration.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips available for dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu at 45F - reach in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Quat over 400ppm - sanitizer bucket. Corrected On Site.
|
10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. O ppm.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - Observed toxic item improperly stored. Chemicals stored with to go boxes. Corrected On Site.
|
6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed linen napkin used as shelf cover,side station.
- Critical. Observed buildup of slime on beer dispensing nozzles.
- Waste line missing at soda gun holster,bar area.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Floors not constructed easily cleanable,paint lifted bar
- Critical. Observed toxic item stored by utensils,spray bottle near food containers.
|
8/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Banrai Sushi, 9939 Universal Blvd, Orlando, FL »