- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Coolers on back cook line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Coolers on back cook line, sushi case up front dining room.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Screen in door torn/in poor repair.
- High Priority - Pesticide strip present in food prep area. Hanging over back prep table.
- Intermediate - Accumulation of black substance on deflector plate inside ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Lids stored in back handsink . **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Homemade chicken stock cooling in 5 gallon buckets. Corrective action taken, broken down to smaller containers.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Seafood salad made yesterday.
|
08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Equipment in poor repair. both reach in coolers lids have duct tape holding lids together on cooks line. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice buildup in chest freezer. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall soiled with accumulated grease. Cooks line **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
|
5/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.in flours, sugar containers **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Cloth used as a food-contact surface. Napkin on pot stickers in walkin cooler. **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment in poor repair. both reach in coolers lids have duct tape holding lids together on cooks line. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food stored on floor. Tempura batter in bucket on walkin cooler floor **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Ice buildup in chest freezer. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. All coolers **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall soiled with accumulated grease. Cooks line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Numerous areas **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Both coolers on cooks line **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Can of baby corn and can of ketchup **Warning**
- 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. **Corrected On-Site**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs stored above celery **Warning**
- 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. Both reach in coolers on cooks line. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washing hands in a 5 gallon bucket next to fryers on cooks line. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids to 5 gallon buckets in hand sink near dish machine. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.cooks line and sushi bar area **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Duck in walk in cooler **Warning**
|
5/14/2014 | Routine - Food | Warning Issued |
- Basic - Outer openings not protected with self-closing doors. Rear kitchen door. **Warning**
|
2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Buildup of food debris/soil residue on equipment door handles.Back cooks line cooler handles. **Warning**
- Basic - Outer openings not protected with self-closing doors. Rear kitchen door. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Eggs above celery in walkin cooler. **Warning**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket lids left in back HANDSINK. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Training materials on site - no completed certificates. **Warning**
|
11/21/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Sushi display cases.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles not labeled.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sushi rice found at 95° f. Operator agrees to use time as a public health control.
- High Priority - Raw animal food stored over ready-to-eat food.eggs over produce in walkin cooler.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.
|
6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth behind sushi bar needs to be stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. bulk food containers need to be labeled.
- Intermediate - Handwash sink used for purposes other than handwashing. observed sushi chef rinsing off wiping cloth in HANDSINK.
|
1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. Sushi display case.
- Observed employee with no hair restraint.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over produce in walkin cooler.
- Observed utensils stored in crevices between equipment.
|
7/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed raw animal food stored over ready-to-eat food. Flats ofbeggs above produce in walkin cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Salmon filets removed from original container, frozen , not date marked.
- Observed utensils stored in crevices between equipment. Chefs knives in crack between coolers.
|
2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/17/2012 | Routine - Food | Call Back - Complied |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 12/05/11.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice at cooks line.
- Critical - Observed raw animal food stored over ready-to-eat food. Cases of eggs over fresh lettuce in walkin cooler.
|
10/3/2011 | Routine - Food | Warning Issued |
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Go to WWW.myflorida.com/dbpr/hr for a list of training booklet providers.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
|
6/13/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wasabi Japanese Restaurant, 13154 Cortez Blvd, Brooksville, FL »