- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Attached equipment soiled with accumulated grease. Wall behind cooking equipments at cook line
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Floor drains/drain covers heavily soiled. Under dishmachine
- Basic - Hood soiled with accumulated grease.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In dry foods storage, need a shatterproof bulb
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. The one at Sushi area, time/temperature control for safety foods temp between 46°-48°. Less than 4 hours. Advised
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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. Sushi chef touched vegetable which will not be cooked further for food safety **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Advised operator to asked supplier to obtain a update letter, last letter was dated 94/2910
- 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. Sushi rice **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Sanitizer bottle, pledge bottles
- Intermediate - Employee rinsed utensil in handwash sink.
- 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.
- Intermediate - Reach-in cooler not 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. The one at Sushi area has an ambient temperature of 44°. Advised
|
10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. In sugar
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Above cook line
- Basic - Food debris accumulated on kitchen floor. Under dishmachine
- Basic - Grease accumulated on kitchen floor. Under cook line
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All time/temperature control for safety foods inside sushi display case has a temperature of 43°-45°, less than 4 hours. Advised
- 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. Sushi rice
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Identity of food or food product misrepresented.
- Intermediate - No soap provided at handwash sink. At sushi area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
|
07/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip at cook line **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Reach in cooler at Sushi area
- 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. Tempura batter
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket at Sushi area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Sushi area **Corrected On-Site**
|
2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat in reach in cooler of cook line **Corrected On-Site**
|
9/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Hood filters
- Basic - Hood soiled with accumulated grease.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
|
4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 37-13-1 Observed hole in ceiling. At cookline
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
|
9/26/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable. Towel under cutting board at sushi area
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Plastic wrap on sushi mat needs to change every four hours
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed build-up of slime, mold-like substance on surface of nonfood-contact surface. On floor drain by dishmachine
- Observed clean utensils/equipment stored in dirty container. Cookline
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Observed food debris accumulated on kitchen floor. Behind soda boxes
- Observed food debris accumulated on kitchen floor. Under counter at Sushi area
- Observed hole in ceiling. At cookline
- 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. Single serve plastic container with no handle used as scoop in rice, in sauce
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. At Sushi area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs temp at 68 degree, less than 4 hours Advised
- Observed ripped/worn cardboardsl used as shelf cover. Under mircowave
- Critical - Observed roach activity as evidenced by live roaches found Found 2 live roaches behind fake tree This violation must be corrected by : 9/26/2012.
- Critical - Observed roach activity as evidenced by live roaches found Found dead roaches under rice cooker This violation must be corrected by : 9/26/2012.
- Critical - Observed roach activity as evidenced by live roaches found 4 live roaches found at sushi area This violation must be corrected by : 9/26/2012.
- Critical - Observed the accumulation of dead insects in control devices. At Sushi area Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives at cookline
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar area
|
9/25/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
|
6/20/2012 | Routine - Food | Call Back - Complied |
- Observed personal item stored with food. Hat, cell phone
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
|
6/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 6/16/2012.
- Critical - Handwash sink not accessible for employee use at all times. By wait station, the hand sink has a container in sink
- 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. This violation must be corrected by : 6/16/2012.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Critical - Observed handwash sink used for purposes other than handwashing. At sushi bar, hand sink used as dump sink as evidence by food debris
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter temp at 57 degree at cookline-less thsn 4 hours-advised
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. In wiping cloth
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Soup-C/A-operator turn up heat
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 250ppm at sushi bar
|
4/16/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions./ at sushi bar / Corrected On Site.
- Critical - No chlorine chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed food stored on floor./ at sushi bar
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed single-service items stored on floor. / in dry storage
- Water treatment device has not been inspected or serviced according to manufacturer's instructions./ by ice machine
|
3/5/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sushi Storm, 13900 County Road 455 #109a, Clermont, FL »