- 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, cutting cucumbers. **Corrected On-Site**
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07/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Vacuum breaker missing at hose Bibb. ... Rear exterior of building.
- Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish.
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Light out in back hall way.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Less than 10. **Corrected On-Site**
- 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.......employee cutting onion for dressing with bare hands(not wearing glovs). **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ....container stored in hand washing sink by 3 compartment sink. **Corrected On-Site**
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4/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.....preparing food without glovs . Corrected On Site.
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11/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sink used for purposes other than handwashing......stored food container in handwashing . by 3 compartment sink Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.....sesseme ceeds.
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing....00 ppm. Corrected On Site.
- Light not functioning.....hall way by storage area.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect....rice paper make wate with bare hands Repeat Violation.
- Observed reuse of single-service articles.....ginger pickle container use for bread crumbs .
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.....bread crumbs ,dry storage area.
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1/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- 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.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting on and changing gloves. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. crab meat. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. sushi fish, tuna, salmon. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. --- no hot water anywhere in facility.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- Inv #334765 Date 3/21/11 64lb 'farm fresh chilean atlantic salmon', 25lb handg escolar. --- Inv 337955 Date 4/15/11 41 lb 'Farm 6-7k Scot/Farde Salmon. --- Inv 339249 Date 4/26/11 46 lb 'farm fresh chilean atlantic salmon, 24lb handg esccolar. APPROXIMATELY 25 lbs. of salmon remains on site. This salmon is now frozen but has not been properly treated for parasite destruction.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- raw seafoods and meats re-packaged and frozen are not labeled and/or dated.
- Critical - Water pressure lacking at fixtures that require the use of water. --- no hot water anywhere in facility. water temperature 85 degrees F in front and rear hand sinks and in 3 COMPARTMENT SINK.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Prep surface not sanitized after contamination and prior to use. --- no sanitizer available for manual warewashing. operator stated sanitizer will be set-up prior to o-ening to public
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
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3/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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