- Basic - Carbon dioxide tanks not adequately secured. In back storage area.
- Basic - Cardboard used to line nonfood-contact shelves. Under table at cook line.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Lights in food storage area missing the proper shield, sleeve coatings or covers. By ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Cook line and wait station.
- Basic - Reuse of ridged single-use container. Tomato sauce can reused for peanut sauce.
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food residue. Behind bag in box soda rack.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. All TCS foods temping 57-68 F; less than 30 minutes. corrective action taken: product iced.
- High Priority - Dented cans present. Ground bean sauce, bamboo shoots. corrective action taken: cans segregated for return to vendor.
- High Priority - Displayed food not properly protected from contamination. Fried noodles not under sneezeguard. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho Home Defense.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi, 65 F; less than 1 hour. Product pan is displayed on wood plank, over ice. Advised to remove wood. recheck 40 minutes later, product temping 41-45 F; **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken stored over surimi. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish stored over vegetables and cream cheese. Sushi cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw seafood and beef. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Sheet pans of Raw chicken stored over raw beef. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloved hands.
- High Priority - Toxic substance/chemical stored by or with food. Cleansers stored by boxed fortune cookies. Cabinet in wait station. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose spigot by walk in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Certified Manager arrived. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Cook line. **Corrected On-Site**
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5/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - Lights in food storage area missing the proper shield, sleeve coatings or covers. By ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi prep area. **Corrected On-Site**
- Basic - Salad bar/buffet plates not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. corrective action taken: operator wrote a plan for Time as a Public Health Control.
- High Priority - Dented cans present. corrective action taken: cans segregated for return to vendor.
- High Priority - Displayed food not properly protected from contamination. Condiments at buffet. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil held at greater than 41 degrees Fahrenheit. less than 1 hour. corrective action taken: product placed in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi, 62-67 F; less than 1 hour. corrective action taken: wooden planks removed from under plates so plates are in direct contact with ice. 1 hour later, product temping 43 F;
- High Priority - Raw animal food stored over cooked food. raw chicken over cooked chicken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw oysters stored over produce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Rw beef stored over sauces in glass door cooler.
- High Priority - Vacuum breaker missing at hose spigot by walk in cooler.
- Intermediate - Food manager certification expired. Manager has attended class and is awaiting results of test.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at ware washing machine.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. **Corrected On-Site**
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12/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Carbon dioxide tanks not adequately secured.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Near ice machine
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area.
- 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.
- High Priority - Vacuum breaker missing at hose by walk in cooler.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink in sushi area.
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9/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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