- Basic - Cutting board has cut marks and is no longer cleanable./ cook line **Repeat Violation**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ dish machine 0 ppm chlorine
- Basic - Duct tape used to repair nonfood-contact surface. / reaching cooler front area
- Basic - In-use tongs stored on oven door handle./ cook line
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor./ front area **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands./ person in charge , re- educated operator on must wash hand before start work and changing task
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch 67° at cook line more then 4 hours , operator discard
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. / front area
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.front line and back line. **Warning**
- Basic - Walk-in cooler gaskets heavy soiled with slimy/mold-like build-up. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.sushi rice. **Warning**
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6/12/2014 | Complaint Full | Call Back - Complied |
- Basic - All Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Bowl or other container with no handle used to dispense food.utilized the bowl for scoop in dry product. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured.storage area. **Warning**
- Basic - Clean wiping cloth supply not properly stored.sushi line. **Warning**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair.front line and back line. **Warning**
- Basic - Reuse of single-service articles./ eggs flats utilized as to hold oil pots on stove **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gaskets heavy soiled with slimy/mold-like build-up. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.sushi line **Warning**
- Basic - Working containers of food removed from original container not identified by common name.vinegar in different container not labeled **Warning**
- High Priority - Container of medicine improperly stored. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.corn starch and pooled eggs 53-54 degreesf recommended rapid chill **Warning**
- 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. Discard at 3 pm sushi rice. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken over raw fish and pork not hermetically sealed **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.the chef did not wash his hands after touching money. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. In sushi area . **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet./ with split y Connections **Warning**
- 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. Milk **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Chef in 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.cook line. **Corrected On-Site** **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.sushi rice. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in storage area. **Warning**
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4/10/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
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1/14/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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