- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the grill area, dish wash area, rear prep area, sushi/front counter area.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk tea 60°: discarded by mgmt. cooler unplugged
- High Priority - Raw animal food stored over cooked food. Raw chicken and beef over cooked sweet and sour chicken in the walk in freezer, raw chicken over noodles in walk in freezer
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Dish soap on top of cooking pot on the cook line
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
|
3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen
- Basic - Food stored on floor. Bag of carrots **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Beans
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk Tea(1/2and 1/2 and cream) 47°, rice noodles 56°F, brown sushi rice 74°F
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Beans 132°F
- High Priority - Raw animal food stored over ready-to-eat food. Walk in freezer: Raw chicken over tuna used for sushi **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Raw chicken over raw beef **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle on top of dish machine **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.kitchen
|
10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at prep sink.
- Critical - Handwash sink not accessible for employee use at all times. Pan of tuna in it **Corrected On-Site**
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Stove top
- Critical - Observed handwash sink used for purposes other than handwashing. To thaw tuna **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna at 55? in handsink
- Critical - Observed potentially hazardous food thawed at room temperature. Tuna
- Critical - Observed toxic item stored by food. Oven cleaner on sauce bucket **Corrected On-Site**
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish **Corrected On-Site**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/3/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. noodles Corrected On Site.
- Critical - Observed beverage containers on a food preparation table or over/next to clean equipment/utensils. employee drinks on prep tables throughout. shelf of employee drinks over prep table.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachins, chicken 46-47 beef 45-59 Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. beef marked 10:45, cornstarch and water mix marked 10:20, lo mein noodles marked 10:37.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp over vegetables, raw egg over cooked chicken, raw beef over sauce. Repeat Violation.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. chicken dated 8/26 and 8/28.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish
|
9/4/2012 | Routine - Food | Administrative complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. in cookline reachins, chicken 46-47, beef 45-49.
|
9/4/2012 | Complaint Partial | Admin. Complaint Callback Not Complied |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on cookline, egg wash 76,cornstarch and water 87, beef 100, in cookline reachin, chicken 44-50. on buscart, chicken 66, noodles 77. in walkin cooler, sweet and sour chicken 45. Repeat Violation.
|
6/4/2012 | Complaint Partial | Administrative complaint recommended |
- 1. 03A-07-1 OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES. on cookline, egg wash 76, cornstarch and water 87, beef 100. in cookline reachi, chicken 44-50. on buscart, chicken 66, noodles 77. in walkin cooler, sweet and sour chicken 45.
|
6/4/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, beef 47, chicken 46-47, pork 47. Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw shrimp over ready to eat chicken
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinks with no straws Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. using metal scrubbies to clean woks between orders
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 36-15-1 Observed food debris accumulated on walkin freezer floor.
|
2/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. freezer used for parasite destruction not at -4 degrees. upon arrival, freezer was at 4 degrees. after opening it to inspect the other food in it, the temperature Repeat Violation. rosee to 28 degrees.
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Equipment food-contact surfaces and utensils not sanitized. employee washing utensils in prep sink on cookline
- Equipment or utensils not designed or constructed in a durable manner. using metal scrubbies to clean woks between orders
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical - Observed an open beverage container over a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. driinkss withh no straws Repeat Violation.
- Critical - Observed employee food stored with customer food Corrected On Site.
- 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.
- Observed food debris accumulated on walkin freezer floor.
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. prep sink used to wash utensils
- Critical - Observed food stored in a prohibited area. buckets of bread crumbs, batter stored under prep sinks
- Critical - Observed food stored on floor. buckets of food. pot of oil on floor under cookline Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces
- Critical - Observed paper used used as a food-contact surface. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. in cookline reachin, seafood 44, pork 45, noodles 44. buckets of batter on floor at 73 Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. beef over dessert
- Critical - Observed raw animal food stored over ready-to-eat food. reachin freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fih in reachin freezer
- Observed residue build-up on nonfood-contact surface. handsink
- Observed single-service items stored on floor. cups Corrected On Site.
- Critical - Observed soil residue on storage container. soy bucket Repeat Violation.
- Critical - Observed toxic item stored over food. bottle of detergent over rice. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. pot of oil on floor under cookline
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. on steamtable, chicken 128-131. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. hair in egg batter.
- Wet wiping cloth not stored in sanitizing solution between uses. stored on food ane on cutting board Repeat Violation.
|
2/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. freezer used for parasite destruction not at -4 degrees.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin at 50. bubble tea reachin which has no ambient air thermometer
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Failure to freeze fish for 7 days at -4 degrees before serving raw, salmon frozen 7-13 used 7-19.
- Critical - Handwash sink not accessible for employee use at all times. cookline
- Critical - No conspicuously located thermometer in holding unit. cookline reachin Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinks with no straws, open drink in reachin
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed employee improperly washing hands. did not dry hands
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. used prep sink
- Critical - Observed food stored on floor. bag of rice, oil jugs, food buckets
- Observed personal care item stored with food. backpack
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bubble teas at 53
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. egg wash 52, chicken 47, 51,68,beef 44-46-48, cornstarch 70
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking.egg wash, cornstarch and water. Food may not be served.
- Observed reuse of single-service articles. black noodle containers
- Critical - Observed soil residue in/on storage containers.
- Critical - Observed toxic item stored by food. saniTIZER bucket on oil jug
- Observed wet wiping cloth used for raw animal food stored in the same sanitizing solution as cloths used for other purposes.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup 103on cookline Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
7/19/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days salmon.
- Critical. No conspicuously located thermometer in holding unit glass door by front line cos.2 door Freezer.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed paper cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Food-contact surface not smooth and easily cleanable bamboo mat.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Observed soil buildup inside ice shoot.
- Observed single-service articles improperly stored lids not inverted.
- Critical. Handwash sink not accessible for employee use at all times in corner behiind door.
- Critical. Observed unlabeled spray bottle window cleaner up front.
- Critical. No complete 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 missing new people.
|
12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/2/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked cooked foods in walkin.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit beef 44,beef 44 small 2 door in kitchen. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit crab 43,seafood 43 in 2 door behind sushi area.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures small 2 door in kitchen.2 door by sushi area holfing seafood at 43. Repeat Violation.
- Critical. Observed potentially hazardous food re-served to customers pots of soy sauce. Repeat Violation.
- Critical. Observed food stored on floor boxes of fish in freezer.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on partion.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when changing gloves.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions to soda machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets at 2 door in kitchen. Repeat Violation.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface hood filters.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface CORN STARCH CONTAINER. Corrected On Site.
- Observed single-service articles stored without protection from contamination using unwrapped straws and touching wit out washing hands.
- Observed food debris accumulated on kitchen floor in hard to reach areas.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Manager lacking proof of Food Manager Certification no one here certified today.
|
3/9/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
12/8/2009 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name creamer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.poultry 44 in reachin,mushrooms cooked 46 in reachin,pork 48, beef 48 chicken 48 in reachin by grill. egg 78 by grill Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above hot food chicken 101,noodles 127,beef 127,chicken 126 in steam table on cookline. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures reachin by grill holding at 44-48
- Critical. Observed open containers of soy sauce re-served to customers.
- Critical. Observed food stored on floor eggs in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area in cooler fish,chicken.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect touching raw sushi with bare hands. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands used towel to wipe hands.
- Observed a nonfood-grade basting brush used in food metal banded brush.
- Nonfood-contact equipment not designed and constructed in a durable manner using Voil to line rice cooker.
- Observed nonfood-contact equipment in poor repair door on cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets single door gasket.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits ice scoop.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored pans on floor.
- Observed single-service articles improperly stored lids not inverted.
- Critical. Handwash sink not accessible for employee use at all times blocked by rack.
- Observed food debris accumulated on kitchen floor throughout kitchen.
- Observed wall soiled with accumulated grease throughout kitchen.
- Observed personal care item stored with food hat on shelf
- Critical. Observed toxic item stored by food spray bottle on food counter.
- Critical. Observed pesticide-emitting strip present in food prep area.
- Carbon dioxide/helium tanks not adequately secured chained together not secured.
- Critical. Identity of food or food product misrepresented statement and star to designate imitation crab no longer acceptable. Must state it by each menu item on sushi menu.Some items are not starred. this must be in compliance by next routine inspection.
- Critical. Identity of food or food product misrepresented 11 menu items not starred to indicate imitation crab is being used.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
|
10/5/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/31/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Bento Cafe, 3832 W Newbery Rd 1-J, Gainesville, FL »