- Basic - Build-up of grease on nonfood-contact surface. Lower areas of tables, between equipment in the kitchen **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon 79 **Warning** 10/28: not allowed
- Basic - Shelf under preparation table soiled with food debris. **Warning** 10/28: not all clean
- 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. See stop sale. Tempura Batter 74 **Warning** 10/28: Not Set Up
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10/28/2014 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Bowl or other container with no handle used to dispense food in the rice container in the kitchen **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Lower areas of tables, between equipment in the kitchen **Warning**
- Basic - Dead roaches on premises. 1. By the wall at the front counter 2. On the floor by the POS system 3. By the wait staff counter on the floor. 4. Along the wall by the cooking equipment leading to the dish machine 5 behind the large reach in cooler in the kitchen. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon 79 **Warning**
- Basic - In-use wet/dry wiping cloth/towel used under cutting boards **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Working containers of food removed from original container not identified by common name the grey can used to store the rice in the kitchen **Warning**
- High Priority - Insecticide/rodenticide use not in compliance with regulations. 1. Boric acid poured along the edge to the counter where the sushi is being rolled at the front counter. 2. Under and against the wall at the sushi bar 3. Along the cookline and leading to the dish machine **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Multiple pest control cans noted under the sushi bar or front counter. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. Shrimp 54 placed into the storage reach in cooler in the kitchen upon commencement of the inspection. 2. Pork clubbed 44 at the front counter. **Warning**
- 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. See stop sale. Tempura Batter 74 **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 1. Ten plus in a small wood block located under the dish machine, five or six ran out as the owner bagged and removed it off the premises. 2. Three behind a small wood block placed against the wait staff counter. 3. Ten plus on the wooden rack used to store the dish machine wash racks. **Warning**
- High Priority - Roach excrement and/or droppings present. 1. On the toaster at the front counter 2. On the hinge to the reach in freezer at the front counter. 3. On the hinge to the reach in freezer in the kitchen 4. On the legs to tables in the kitchen 5. On pieces of two by four studs and a wooden shelf under the dish machine **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See (03a) tempura batter **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu, cheese etc **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink At the front counter or sushi bar. The following corrective action was taken the inspector removed the containers from the sink. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish, rice etc **Warning**
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10/27/2014 | Routine - Food | Emergency order recommended |
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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07/02/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. On the floor by the Dish machine and behind the large reach in cooler and reach in freezer in the kitchen **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Several cans of raid noted throughout the establishment. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One behind the three compartment sink. One on a crevice of a shelf over the reach in cooler on the cook line **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Tofu, milk, washed and cut lettuce, tomato etc shall be dated when held from the previous day or longer. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/27/2014 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees. At the wait staff area
- 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. White rice for sushi **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For the sushi rice, emailed the form for compliance
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish not dated when packaged
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 86 **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Used to wrap fish. Pieces
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm bucket **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage in the kitchen **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish when held at the front counter reach in cooler
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8/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Buildup of food debris/soil residue on equipment door handles. To two reach in cooler in/at kitchen and at the front counter
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Eggs over vegetables in the reach in cooler in/at cook line **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Materials are available but the certificates are blank
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided State form
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4/1/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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