- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Bathroom
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - Food stored on floor. Beef 43f
- Basic - In-use utensil stored in ice or ice water between uses. Rice scoop **Repeat Violation**
- 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. Sushi rice **Repeat Violation**
- 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. Tiramisu in walk in
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Portable fire extinguisher missing from its designated location. For reporting purposes only. K
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09/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Soup cup in sugar **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. On oven top
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 71f water
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Admin Complaint**
- 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. 11:30-3:30 Batter and sushi rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Panang sauce
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6/3/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in kitchen. Nod Es **Corrected On-Site**
- Basic - Food stored on floor. Roots on walk in floor **Corrected On-Site**
- 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.sushirice **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. There is raw fish over ready to eat fries
- Intermediate - Handwash sink used for purposes other than Hand washing. There is toilet paper inhandsink Corrected on site
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station
- 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. 2 new employees
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggrolls
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3/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. There is cardboard under pots. Corrected on site
- Basic - Raw animal food stored above unwashed produce.there is raw eggs over unwashed produce. Walk in **Corrected On-Site**
- 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. Rice 84f **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer. There is raw frozen chicken over fish
- Intermediate - Handwash sink used for purposes other than handwashing. There are chemicals in the handsink
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Food stored on floor.liquid margarine on the floor
- Basic - In-use tongs stored on oven door handle between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.tofu 45 f. Small cooler by counter. Corrective actin taken
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.whole shell eggs 73f
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.whole shell eggs 73f. Discarded by operator
- Intermediate - Hand-wash sink used for purposes other than handwashing.chemicals in dish handsink
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Waiter
- 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. Sushi chef
- Intermediate - Spray bottle containing toxic substance not labeled.blue cleaner
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5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.sever
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.soup cup in rice. Corrected on site
- Basic - Silverware/utensils stored in80f water. Corrected on site
- High Priority - Raw animal food stored over ready-to-eat food.raw eggs over lettuce. Corrected on site
- High Priority - Toxic substance/chemical stored by or with food.clorox by spices. Corrected on site
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.server
- Intermediate - Spray bottle containing toxic substance not labeled.correct on site
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed eggs over fruit in walk in - COS
- Critical - Observed no sanitizer in dish machine - manually sanitize dishes until fixed.
- Critical - Observed pork and beef over cream cheese - COS.
- Observed rice scoop in standing water - COS
- Critical - Observed soup cup in rice.
- Critical - Observed unlabled blue cleaner - COS
- Critical - The sushi rice is 108F. All PHF shall be 41F or 155F or timer temp needs to be used.
- Critical - There is an expired food manager's card.
- Critical - Tofu 54F - all PHF shall be 41F or 135F.
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Manager lacking proof of Food Manager Certification.
- 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.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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4/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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