- Basic - Bowl or other container with no handle used to dispense food. Used for sauces and seasonings.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet line **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook **Corrected On-Site**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Soda machine **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Behind the sushi buffet. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. BBQ Oven
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. True glass door reach-in cooler in the kitchen.
- Basic - Stored food not covered in walk-in cooler. Jello and prepped produce.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working container of food not labeled in English. All food containers.
- High Priority - Food stored in ice used for drinks. Lemons
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All foods in the true glass door reach-in cooler. Placed all foods in another working cooler **Corrected On-Site**
- 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. True glass door reach-in cooler in the kitchen.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Service area.
- Intermediate - Handwash sink used for purposes other than hand washing as evidenced by a steel sponger in the sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine, wiping cloths.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 different hand sinks. **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. Sushi rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. No date marking used for prepared foods in the walk-in coolers.
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6/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2013 | Routine - Food | Call Back - Complied |
- Critical - No oyster warning sign with required language provided.
- No plan review submitted and renovations in progress. This violation must be corrected by : 12/17/12.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/17/2012 | Routine - Food | Warning Issued |
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No oyster warning sign with required language provided.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed nonfood-contact equipment in poor repair. DISHMACHINE SINK RUSTED and PITTED.
- Observed residue build-up on nonfood-contact surface. HAND SINK HANDLES ENCRUSTED WITH DECOMPOSING FOOD RESIDUE. ALL.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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10/17/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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