- Basic - Cloth used as a food-contact surface. Multiple items. **Warning**
- Basic - In-use tongs stored on oven door handle. Kitchen. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs over vegetables in make table in kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation** **Warning** At callback- container of chicken over rte dressings and produce.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Multiple raw items over edamame and ice creams. **Warning**
|
07/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In bulk flour on shelf across from cookline.
- Basic - Clean equipment stored on floor. Clean pans stored on floor between wall and reach in cooler.
- Basic - Cloth used as a food-contact surface. Throughout establishment, in prep area containers and in items in sushi cooler. **Repeat Violation**
- 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. Employee coffee container on top of prep table, corrected by employee.
- Basic - Food stored on floor. Container of sugar on floor across from triple sink, container of soy sauce on floor beside cookline.
- Basic - Gaskets with slimy/mold-like build-up. Heavy food debris in right cooler of sushi bar, walk in cooler have slimy build up.
- Basic - In-use tongs stored on equipment door handle between uses. Manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees. At both sinks in sushi bar, emailed sign. **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. White garbage bag covering won tons in walk in cooler, corrected by manager. **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water, can of red bull in cooler across from soda machine. Manager removed. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. 2 White powders on shelf above prep area.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken over containers of dressings and produce in walk in cooler, plastic wrapped shrimp over containers of dressings and produce. **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Container of steak over noodles in plastic wrap, container of raw steak over containers of rice, plastic wrapped shrimp over container of ice cream. Manager stated he would correct later, did not want to keep Freezer opened. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Metal spoon strainer stored in hand washing sink next to triple sink, employee removed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At left side of sushi bar manager turned on water. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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. Training missing for cooks, employees at sushi bar, establishment could only show training for one employee.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sushi in sushi bar thawed and held overnight according to manager and not date marked.
|
07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Multiple items. **Warning**
- Basic - In-use tongs stored on oven door handle. Kitchen. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Salad cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in triple sink. Water turned on by manager **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw eggs over vegetables in make table in kitchen. Moved by manager. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. Multiple raw items over edamame and ice creams. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw beef and fish. Reach in freezer by sushi station. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. No invoices for February and march. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Strainer in hand sink by dish machine. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by drink machine. **Warning**
- Intermediate - No soap provided at handwash sink. Hand sink by drink machine. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. To go menus do not have consumer advisory. **Warning**
|
5/5/2014 | Routine - Food | Warning Issued |
- Basic - Cardboard used to line nonfood-contact shelves. Lining shelf under grill. **Repeat Violation**
- 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. On prep table near rear exit door.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shell eggs behind cut vegetables in make table top of reach in cooler at cook line.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw chicken and raw shrimp being thawed in the same sink. Corrective action - removed chicken.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Next to dish machine. Storing strainer.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not designate which sushi rolls contain raw ingredients.
|
12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dust buildup on beverage dispenser vent
- Basic - Carbon dioxide/helium tanks not adequately secured. Under drainboards
- Basic - Cardboard used to line nonfood-contact shelves. Under flat top grill
- Basic - Case/container/bag of food stored on floor in kitchen. Boxes of vinegar and frying oil
- Basic - Unnecessary items on the premise. Pink cloth chair in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- 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. Employee grabbing vegetables from make table unit with bare hands **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roe, on sushi counter, 60'F ; corrective action to be discarded at end of lunch
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shrimp, beef, chicken over sauces and beer
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloved hands **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Near dish machine
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near dish machine
|
3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- CO2 tanks not restrained.
- Cardboard used to line shelves.
- Chives drying on cloth.
- Critical - Cigarettes on shelf above prep table.
- Critical - Cleaner on same shelf as rice. Windex.
- Critical - Hot water turned off at hand wash sink near DM.
- Critical - No consumer advisor. COS.
- Critical - No soap or paper towels at hand wash sink near dish machine and soda machine.
- Critical - Observed employer touch chives with bare hands.
- Critical - Raw shrimp over sauces in walk in cooler; Cooking oil on floor.
- Critical - Wiping cloths not stored in sanitizing solution.
|
11/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw seafood, beef and chicken stored over washed and unwashed veggies in walkin cooler Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. several at sushi bar
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. at both hand wash sinks at sushi bar
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. near beverage dispenser
- Critical - Violation: 41A-07-1 Observed container of medicine improperly stored. vitamins on prep table Corrected On Site.
- Violation: 42-11-1 Observed unnecessary items on the premise. childrens toys, pink chair in kitchen
|
6/4/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. did not know how to set up 3 compartment sink or sanitize as necessary in dishwasher Corrected On Site. discussed with manager
- Critical - Food-contact surfaces and utensils not sanitized properly after cleaning. pan rinsed in 3 compartment dried with towel
- Critical - Hand wash sink lacking proper hand drying provisions. near dish machine and beverage station Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. near beverage dispenser
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. at both hand wash sinks at sushi bar
- Critical - Observed container of medicine improperly stored. vitamins on prep table Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. wooden bowl used for sushi rice Repeat Violation.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee rinsed hands in 3 compartment sink
- Critical - Observed handwash sink used for purposes other than handwashing. sushi bar sink used to thaw fish
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw rewrapped shrimp and beef stored in same container inside reach in cooler Repeat Violation.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp, on top of prep table reach in cooler, 49'F Corrected On Site. Less than 4hrs put in walkin cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood, beef and chicken stored over washed and unwashed veggies in walkin cooler Repeat Violation.
- Critical - Observed toxic item stored in food preparation area. super glue near sushi bar Corrected On Site.
- Observed unnecessary items on the premise. childrens toys, pink chair in kitchen
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice, 89'F, rice holder
- Wet wiping cloth not stored in sanitizing solution between uses. several at sushi bar
|
3/29/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Two by dishmachine
- Equipment or utensils not designed or constructed in a durable manner. Cloth under cutting board in sushi bar. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. by dishmachine Corrected On Site. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Container of food in handsink by soda fountain Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used for sush rice
- Critical - Observed food stored on floor. Bag of onions and sauce buckets in walkin cooler. Fryer oil drums in kitchen Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. Reachin cooler behind sushi bar
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw eggs stored behind RTE vegtables in top part of make table cooler Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Tray with raw chicken, beef and shrimp stored above RTE foods in walkin cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoops and plastic paddle innwater at 87F, by rice cookers Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. Interior top
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp in sink. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Pre made salads stacked on top of each other, with bottom of bowl on top directly touching salad below.
- Critical - Vacuum breaker mising at hose bibb. Needed after splitters
|
10/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler
- Critical - Hand wash sink lacking proper hand drying provisions. all
- Critical - Handwashing cleanser lacking at handwashing lavatory. beverage station
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No handwashing sign provided at a handsink used by food employees. beverage station
- 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. Owner has video and cards for employee training- not compketely filled out
- Critical - Observed food stored on floor. onions and potatoes in walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. utensils rinsed/stored
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. walk in cooler - raw chicken over vegetables
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. prep table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ***shell eggs top side of cooler, raw shrimp laying in plate on top of cooler and other vegetables ***Seafood in walk in cooler, eggs in walk in cooler , cream cheese in walk in cooler *** Corrected On Site.- moved raw foods to reach in cooler , iced down discarded cream cheese, shell eggs just received***
- Plumbing system in disrepair. hot water handle at Handwash sink at back prep
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site- reheat to 165F
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. white powder at cooler unit?
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar in soy bucket
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. *raw shrimp,squid, and turkey over vegetables
- Critical. Observed food stored on floor. Oil
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic bowl laying in sugar and soy sauce container
- Equipment or utensils not designed or constructed in a durable manner. *wet towel under cutting board *bamboo sushi mats
- Plumbing system in disrepair. Handwash sink at dishmachine
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. No complete 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
|
12/2/2010 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hayashi Sushi Restaurant Llc, 4820 Deerlake Dr W #1, Jacksonville, FL »