- No Violations Were Observed
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6/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice and sugar container **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine. COMPLIED
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Microwave interior rusted. COMPLIED
- Basic - Floor area(s) covered with standing water. Behind ice machine. COMPLIED
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment. COMPLIED
- Basic - Ice scoop handle in contact with ice. **Repeat Violation** COMPLIED
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Flour and sugar
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink bar area
- Basic - Raw animal food stored above unwashed produce. Seafood over vegetables **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks
- Basic - Soiled reach-in cooler gaskets. COMPLIED
- Basic - Stored food not covered in walk-in cooler. Cleaned and cut vegetables
- Basic - Wall soiled with accumulated food debris. Throughout kitchen **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Dead rodent present. (1) dead rodent found under cooking equipment (stove) in kitchen on rat trap. COMPLIED
- High Priority - Displayed food not properly protected from contamination. Dry noodles for customer tables
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. COMPLIED
- 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 station worker. COMPLIED
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken chunks 48?, shrimp 49?Traulsen cooler. 2/4/13 59 shrimp, rice 47, 48 chicken, egg roll 46.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Dry hard rodent droppings found throughout restaurant, more than 50 under prep table where slicer is stored, more than 50 on dry storage shelf, more than 20 on shelf where clean equipment stored and many more droppings noted throughout kitchen
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Sushi station **Repeat Violation**. COMPLIED
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Traulsen cooler 50? **Warning** 2/4/13 ambient temp 52.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen. COMPLIED
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in sushi station. COMPLIED
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen by storage shelves **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** TIME EXTENDED
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2/4/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. Rice and sugar container **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of ice machine
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Equipment in poor repair. Microwave interior rusted
- Basic - Floor area(s) covered with standing water. Behind ice machine
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Flour and sugar
- Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink bar area
- Basic - Raw animal food stored above unwashed produce. Seafood over vegetables **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Cleaned and cut vegetables
- Basic - Wall soiled with accumulated food debris. Throughout kitchen **Repeat Violation**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Dead rodent present. (1) dead rodent found under cooking equipment (stove) in kitchen on rat trap
- High Priority - Displayed food not properly protected from contamination. Dry noodles for customer tables
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first 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 station worker
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken chunks 48?, shrimp 49?Traulsen cooler
- High Priority - Rodent activity present as evidenced by rodent droppings found. Dry hard rodent droppings found throughout restaurant, more than 50 under prep table where slicer is stored, more than 50 on dry storage shelf, more than 20 on shelf where clean equipment stored and many more droppings noted throughout kitchen
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Sushi station **Repeat Violation**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Traulsen cooler 50? **Warning**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand wash sink in sushi station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in kitchen by storage shelves **Repeat Violation**
- Intermediate - Required employee training expired for all 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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1/29/2013 | Complaint Full | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner. bowl no handle used as scooper inside rice Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. in kitchen both handsinks Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of food storage containers Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles. gun nozzle at sushi station/bar
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food stored on floor. eggs walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. sushi station Repeat Violation.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked egg rolls reach in cooler Repeat Violation.
- Observed wall soiled with accumulated food debris. throughout kitchen
- Wet wiping cloth not stored in sanitizing solution between uses. sushi station Repeat Violation.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of food storage containers rice, etc
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. Repeat Violation.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Violation: 42-06-1 Observed improper storage of maintenance tools that interferes with cleaning.
- Violation: 42-11-1 Observed unnecessary items on the premise. tools, saw, other items kitchen shelf
|
6/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Traulsen cooler ribs, chicken 49 and no change in temp at end of inspection. Corrected On Site. stop sale issued
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. sushi cooler
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. imitation crab meat thawing on counter sushi station
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. chicken over vegetables Corrected On Site. Repeat Violation.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. cloth rag inside rice at sushi station Corrected On Site.
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scooper on ice machine Corrected On Site. Repeat Violation.
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. bowl no handle in rice Repeat Violation.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted Repeat Violation.
- Violation: 15-32-1 Observed walk-in freezer gasket torn/in disrepair.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. sushi station
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards deeply soiled cookline
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue. traulsen cooler
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of food storage containers rice, etc
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. sanitizer bucket and scrubbers in sink Repeat Violation.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. sushi station and kitchen Repeat Violation.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. (2) live flies in kitchen
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. Repeat Violation.
- Violation: 37-18-1 Observed dusty ceiling tiles and/or air conditioning vent covers.
- Violation: 42-06-1 Observed improper storage of maintenance tools that interferes with cleaning.
- Violation: 42-11-1 Observed unnecessary items on the premise. tools, saw, other items kitchen shelf
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
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4/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. bowl no handle in rice Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi station and kitchen Repeat Violation.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scooper on ice machine Corrected On Site. Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit. sushi cooler
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of food storage containers rice, etc
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. cloth rag inside rice at sushi station Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards deeply soiled cookline
- Critical - Observed handwash sink used for purposes other than handwashing. sanitizer bucket and scrubbers in sink Repeat Violation.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. traulsen cooler
- Critical - Observed live flies in kitchen. (2) live flies in kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Traulsen cooler ribs, chicken 49 and no change in temp at end of inspection. Corrected On Site. stop sale issued
- Critical - Observed potentially hazardous food thawed at room temperature. imitation crab meat thawing on counter sushi station
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over vegetables Corrected On Site. Repeat Violation.
- Critical - Observed screen in door torn/in poor repair. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Observed unnecessary items on the premise. tools, saw, other items kitchen shelf
- Observed walk-in freezer gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. rusted Repeat Violation.
- 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. sushi station
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2/10/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Chinatown Sushi Bar & Restaurant Inc, 8934 W Sr 84, Davie, FL »