- Basic - Dry storage shelves with rust that has pitted the surface. Under table at cook line. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Metal door at back room. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of rice pot at cook line. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated dust/mold like build up. By back door. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Product temping 51-53 F; less than 3 hours; Small prep cooler at cook line. corrective action taken: product placed in colder unit to chill. **Repeat Violation** **Warning** On 7/11/14 callback: shrimp, 44 F; cream cheese, 47 F; lobster tail, 47 F; raw chicken, 46 F; surimi, 46 F;
- 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. Small prep cooler at cook line. **Repeat Violation** **Warning**
|
07/11/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle provided to scoop rice. **Corrected On-Site** **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Shelves by back door. **Warning**
- Basic - Dry storage shelves with rust that has pitted the surface. Under table at cook line. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Metal door at back room. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Kitchen Handsink needs to be caulked to the wall. **Warning**
- Basic - Food stored in dry storage area not covered. Rice. **Corrected On-Site** **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site** **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 reach-in cooler. Sushi cooler. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of rice pot at cook line. **Warning**
- Basic - Wall in disrepair. By handsinks. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated dust/mold like build up. By back door. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Product temping 51-53 F; less than 3 hours; Small prep cooler at cook line. corrective action taken: product placed in colder unit to chill. **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw salmon stored over vegetables. Sushi cooler. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at ware washing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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. Small prep cooler at cook line. **Repeat Violation** **Warning**
|
5/12/2014 | Routine - Food | Warning Issued |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of plastic food containers. **Corrected On-Site**
- Basic - Case of single-service articles stored on floor in dry storage area. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw chicken stored over vegetables **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Cleanser stored on dish machine. **Corrected On-Site**
|
12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cove molding at floor/wall juncture broken/missing. by kitchen hand sink. **Warning**
- Basic - Equipment in poor repair. Reach in coolers at cook line not maintaining time/temperature control for safety foods at 41 F or below. Unit may not be used for storing TCS foods until it is maintaining proper temperature unless ice is used to keep product at or below 41 F; **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Reuse of single-use articles. Salmon boxes reused to store sauce containers. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in coolers at cookline cold held at greater than 41 degrees Fahrenheit. Raw meats temping 46-47 F; corrective action taken: product iced. **Warning** On 9/06/2013 callback: lobster tail, 47 F; surimi, 47 F; raw beef, 47 F; shrimp, 46 F;
- 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 - Soil residue on plastic food storage containers. **Warning**
|
9/6/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle provide to dispense food. **Corrected On-Site** **Warning**
- Basic - Build-up of dust or dirt on nonfood-contact surface. Reach in cooler fan guard. **Corrected On-Site** **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. walk in cooler door frame **Corrected On-Site** **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. by kitchen hand sink. **Warning**
- Basic - Equipment in poor repair. Reach in coolers at cook line not maintaining time/temperature control for safety foods at 41 F or below. Unit may not be used for storing TCS foods until it is maintaining proper temperature unless ice is used to keep product at or below 41 F; **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining time/temperature control for safety foods at 41 F or below. **Warning**
- Basic - Reuse of single-use articles. Salmon boxes reused to store sauce containers. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in coolers at cookline cold held at greater than 41 degrees Fahrenheit. Raw meats temping 46-47 F; corrective action taken: product iced. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice. **Warning**
- Intermediate - Accumulation of food debris on food-contact surface. Sugar scoop. **Corrected On-Site** **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 - Soil residue on plastic food storage containers. **Warning**
|
9/5/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide tanks not adequately secured. **Corrected On-Site** **Warning**
- Basic - Wall in disrepair. Between back hand sinks. **Warning**
- Basic - Wet mops not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for all employees trained. **Warning**
|
5/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of residue on dish draining racks. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Batter. **Corrected On-Site** **Warning**
- Basic - Carbon dioxide tanks not adequately secured. **Corrected On-Site** **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Dry storage shelf with rust that has pitted the surface. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor soiled/has accumulation of debris. In sushi prep area. **Warning**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. **Warning**
- Basic - Food debris/dust/grease residue on exterior of rice pot and table below. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of grill. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Wire shelf at cookline. **Warning**
- Basic - Grease/food debris accumulated under cooking equipment. **Warning**
- Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Reach in cooler fan guard. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall in disrepair. Between back hand sinks. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet mops not stored in a manner to allow the mop to dry. **Corrected On-Site** **Warning**
- 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. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach in cooler. Raw chicken, raw shell eggs, stored over sauces and pasta. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw eggs over produce. **Corrected On-Site** **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 shrimp. **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. chlorine, buckets, over 200 ppm;. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for all employees trained. **Warning**
- Intermediate - Soil residue on food storage containers. **Warning**
- Intermediate - Vegetable peeler soiled with old food debris. **Corrected On-Site** **Warning**
|
3/28/2013 | Routine - Food | Warning Issued |
- Carbon dioxide tanks not adequately secured. Corrected On Site.
- Hand wash sink in sushi prep area lacking proper hand drying provisions. Corrected On Site.
- Hotel and Restaurant license not properly displayed.
- Observed wall soiled with accumulated black debris in dishwashing area.
|
1/9/2013 | Routine - Food | Call Back - Complied |
- Carbon dioxide tanks not adequately secured. Corrected On Site.
- Critical - Hand wash sink in sushi prep area lacking proper hand drying provisions. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Lack of toilet tissue at each toilet. Corrected On Site.
- Critical - No conspicuously located thermometer in sushi cooler. Corrected On Site.
- Critical - No current proof of required employee training provided for all employees; several expired. If operator wishes to order FRA approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator may continue to use program already in place, provided by NRFSP. This violation must be corrected by : 01/05/2013.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site- manager arrived
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Corrected On Site.
- Observed build-up of food debris on dry food storage shelves.
- Observed build-up of grease on exterior of rice pot at cookline.
- Observed build-up of grease on floor fan.
- Observed build-up of grease/food debris on exterior of cooking equipment.
- Observed ceiling in disrepair. Water damaged tile over walk-in cooler.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed food stored on floor. boxed oil jugs. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Small cookline cooler.
- Critical - Observed light buildup of soil in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice, 66F; less than 1 hour. Advised to use Time as a Public Health Control or locate pH meter to determine proper acidity of rice.
- Observed reach-in cooler gasket torn/in disrepair. Sushi cooler.
- Observed residue build-up on nonfood-contact surface. Plastic drawers at cookline.
- Critical - Observed soil residue in storage containers. Flour and cornstarch lugs.
- Critical - Observed soil residue on storage containers. Bucket for breading and wooden rice bowl.
- Critical - Observed toxic item improperly stored. Spray cleanser stored on dishmachine. Corrected On Site.
- Critical - Observed uncovered food in dry storage area. Salt.
- Critical - Observed unlabeled chemical spray bottle. Blue substance.
- Observed walk in cooler door frame and gaskets with soil/mold-like build-up.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Working containers of food removed from original container not identified by common name. Flour and cornstarch.
|
11/6/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by linen hamper. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cookline.
- Critical - Observed food stored on floor. Walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Food dumped in handsink.
- Observed ice scoops with handles in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Walk in cooler. Corrected On Site.
- Observed in-use utensils, scoops, stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Prep cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, chicken, cream cheese, 44-45F; reach-in prep cooler. Advised.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood over cream cheese, reach-in prep cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over celery, glass door cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chucjen and shrimp, cookline unit.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 200ppm. Corrected On Site.
- Critical - Observed toxic item improperly stored. Dish soap stored by vinegar. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/8/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-31-1 Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats. Corrected On Site.
- Critical - Violation: 50-09-1 Current Hotel and Restaurant license not properly displayed.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. Menu states White Tuna, escolar is being served.
|
2/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - ABC Portable fire extinguisher at front counter not fully charged. For reporting purposes only.
- Critical - Current Hotel and Restaurant license not properly displayed.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Dish ware mustbe sanitized in manual dipsink until machine is testing at proper level.
- Critical - Hand wash sink at front counter lacking proper hand drying provisions.
- Critical - Identity of food or food product misrepresented. Menu states White Tuna, escolar is being used.
- Critical - No conspicuously located thermometer in reach in cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 2/20/2012. Corrected On Site- manager arrived.
- Critical - Observed an open beverage containers on a food preparation table. Corrected On Site.
- Observed build-up of grease on exterior of cooking equipment.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over sauces, walk-in cooler. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine 200ppm. Corrected On Site.
- Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats. Corrected On Site.
|
12/20/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Identity of food or food product misrepresented. Menu states White Tuna, escolar is being served.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Exterior of fryers and floor under fryers.
- Critical - Observed buildup of lime on hot water dispensing nozzle. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. Rust build-up on lid of chest freezer.
- Observed reuse of single-service articles. Soup cups with no handle used to dispense rice, flour. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine over 200ppm. Corrected On Site.
- Critical - Observed shrimp stored in undrained ice.
- Critical - Observed soil residue in storage containers. Panko breading bin.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Wiping cloth used to hold cutting board steady. Corrected On Site.
- Critical - pH meter not operating.
|
8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No conspicuously located thermometer in glass door cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chef handling krab sticks with barehands. Corrected On Site.
- Critical - Observed buildup of lime on hot water dispensing nozzle.
- Critical - Observed cloth used as a food-contact surface. Wiping cloth used to hold cutting board steady.
- Observed employee with no hair restraint. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Handsink in back room.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken, 48F, reach-in cooler. Advised.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine over 200ppm.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloths not stored in sanitizing solution between uses.
- Critical - pH meter not working.
|
3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish in front case temping 45-46F. Advised.
- Critical. Observed ambient air thermometer not located in the warmest part of the holding unit. Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Chicken over vegetables. Corrected On Site.
- Critical. Observed food stored on floor. Plastic jugs.
- Critical. Observed cloth used as a food-contact surface. Vegetables stored on wiping cloth. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed accumulation of debris in warewashing machine. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue on plastic food storage containers.
- Critical. Observed buildup of lime on nozzle at hot water dispenser.
- Critical. Observed soiled storage shelves.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Floor drain.
- Observed grease accumulated under cooking equipment.
|
11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Fish, chicken, cream cheese in small prep unit temping 52F. Less than 1 hour. Product returned to walk-in cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small prep unit at cookline. All PHF'S removed from unit. Do not use unit until it has been serviced and is working properly.
- Critical. Observed potentially hazardous food thawed in an improper manner. Sushi tuna thawing in cry-o-vac wrappe . Advised to removed fish from wrap before thawing.
- Knives stored between equipment. Corrected On Site.
- Critical. Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Critical. Observed an open beverage container on top of dishmachine. Corrected On Site.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Observed accumulation of debris in dishmachine.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Observed toxic item, spray cleanser, stored by utensils. Corrected On Site.
|
7/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- 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. Dressing made on premises Repeat Violation.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Need to be in English also
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Fish for Sushi Repeat Violation.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Rice
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- Critical. Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher/wait staff Repeat Violation.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
|
4/28/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dressing made on premises Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Need to be in English also
- Critical. Working containers of food removed from original container not identified by common name. Fish for Sushi Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw seafood at Sushi bar temp between 47 to 50 degree Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crabstick temp at 49 degree , seafood temp at 45 degree in reach in cooler at cookline Advised Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Sushi bar
- Critical. Observed food stored in ice used for drinks. Lemons Repeat Violation. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Inside reach in freezer
- Critical. Observed food stored on floor. Buckets of food at Sushi area
- 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. Rice
- 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. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop, rice scoop, knife, spatular
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher/wait staff Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi area
- Observed utensils in poor condition. Cracked ice scoop Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Sushi mat
- Observed nonfood-grade containers used for food storage.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline
- Critical. Observed food-contact surfaces encrusted soil deposits. On ice machine lid
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Cornor area of cookline
- Critical. No handwashing sign provided at a handsink used by food employees. By mop sink
- Critical. Handwashing cleanser lacking at handwashing lavatory. By mop sink
- Observed wall soiled with accumulated food debris. Behind toasters at Sushi area
- Critical. Observed toxic item stored by food. Detergent Repeat Violation. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation.
|
2/25/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Dressing made on premises
- Critical. Working containers of food removed from original container not identified by common name. Big seasonings containers
- Critical. Working containers of food removed from original container not identified by common name. Fish for sushi
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw egg shell temp at 58 degrees, beef temp at 52 degrees at cookline Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp temp at 46 degrees, raw chickens temp at 47 degrees at reach in cooler-cookline Advised
- Critical. Observed food stored in ice used for drinks. Lemons Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over beef at cookline
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons at sushi bar
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher & wait staff
- Observed ripped/worn card board used as shelf cover. Cookline
- Food-contact surface not smooth and easily cleanable. Bamboo Sushi mat
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. Cookline
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. At sushi bar & cookline
- Observed residue build-up on nonfood-contact surface. Cloth Curtain exit from kitchen to dining room
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Shelves at cookline, on surface of cookline
- Observed utensils stored in crevices between equipment. Knives at cookline Corrected On Site.
- Observed wall soiled with accumulated food debris. Back prep area
- Critical. Observed toxic item stored by food. Bleach, detergent
- Carbon dioxide/helium tanks not adequately secured.
- 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 Incomplete
|
8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/14/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/10/2008 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Bayridge Sushi, 2189 East Semoran Blvd, Apopka, FL »