- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of walkin cooler. And door going into waitress station.
- Basic - Build-up of grease on nonfood-contact surface. On cooking equipment.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Walkin cooler.
- Basic - Case/container/bag of food stored on floor in walk-in cooler limes and soy sauce.
- Basic - Floor tiles missing. Near dishwashing machine.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/soil residue on dry storage shelves. Under prep table.
- Basic - Food storage container/container lid cracked or broken. Clever on prep table.
- Basic - Food stored in a prohibited area. Beer in chest freezer. **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use wet wiping cloth/towel used under cutting board. In sushi bar area.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Near cookline.
- Basic - Single-service items stored on floor. To go containers in dry storeroom.
- Basic - Soil residue build-up on nonfood-contact surface. On outside of reachin cooler near cookline.
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Live flies in kitchen.
- Intermediate - Handwash sink not accessible for employee use at all times. Containers inside near sushi bar.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Near cookline.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken.
- Intermediate - Spray bottle containing toxic substance not labeled. In sushi bar area.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in bulk rice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in dry storage area. Fortune cookies. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lemons inside walk-in cooler.
- Basic - Cloth used as a food-contact surface. Covering rice in sushi area. **Corrected On-Site**
- Basic - Equipment in poor repair. Reachin cooler not maintaining temperature.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers near cookline. and spoons and forks in sushi area.
- Basic - Stored food not covered in walk-in cooler. Shrimp and vegetables.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. Sushi at sushi bar. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 49°F. Operator moved to another cooler. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 49°F. Operator moved to another cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dishwashing area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken inside walkin cooler.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Microwave.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. In cooked rice.
- Basic - Employee with no hair restraint while engaging in food preparation. Cook.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Under dish machine.
- Basic - Light not functioning. Above walkin cooler.
- Basic - Soil residue build-up on nonfood-contact surface. On fan guard inside walkin cooler.
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46°F. Operator iced down product. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 45°F. Operator iced down product. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near bulk rice containers. **Corrected On-Site**
- 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.
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cup in bulk flour.
- Basic - Employee personal items stored in or above a food preparation area. Apron on food storage rack.
- Basic - Food stored on floor. In sushi area.
- Basic - Hood soiled with accumulated grease.
- Basic - No handwashing sign provided at a hand sink used by food employees. In sushi area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. Listerine on front counter near hand sink.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef over raw shrimp inside walkin cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi area.
- 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.
- Intermediate - No soap provided at handwash sink. In sushi area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice and cooked beef inside walkin cooler.
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3/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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