- Basic - Carbon dioxide/helium tanks not adequately secured.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce 45. Sprouts 45. In the vegetables reach in cooler. Corrective action taken. The thermostat had been moved by the placement of a food container in the reach in cooler upon owner moving the container the condenser engaged.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on the cook line scratched the back of his ear. **Corrected On-Site**
- 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. Rice 98 for sushi scooped out with bare hands
- High Priority - Establishment is attempting to achieve parasite destruction onsite in a freezer that does not maintain a constant temperature of -4 degrees Fahrenheit or below. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 46. Placed over the other foods in the prep reach in cooler by the sushi bar. Corrective action taken. Scheduled to be on the time program along with cream cheese, rice, and tofu. Tempura batter 49 left by the deep fryer on the cookline, corrective action taken. Moved into the reach in cooler. Udon soup 66 and rame soup 58 both left out on top of the reach in cooler. Corrective action taken. Moved into the reach in cooler, possible on the soups to add to a time control program.
- High Priority - Raw animal food stored over ready-to-eat food. Eggs, beef over noodles on the cook line **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Soy, mild, fish, soy etc
- Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at the front counter **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. Form was provided to the operator via email.
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
|
07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage container in back area.
- Basic - Employee beverage container on a food preparation cookline table next to clean serving utensils.
- Basic - Stored food not covered in walk-in freezer on cookline.
- Basic - Working containers of food removed from original container not identified by common name. One container on prep line countertop. Looked liked pepper and salt.
- 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 for sushi rice on frontline.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in freezer over open uncovered ready to eat vegetables in reach in freezer.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell egg stored over read hot eat foods in several coolers in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At several handsinks around kitchen. **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. Inspector provided proper form.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Was off by approximately 6 degrees.
|
4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food-contact surface not smooth and easily cleanable. Bottom shelf in beverage area, dish washing area **Warning**
- Intermediate - Buildup of ice in reach in freezer. **Warning**
|
12/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cup in rice bin. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Back prep area. **Warning**
- Basic - Cardboard used to line food-contact shelves. Shelled eggs under cardboard. **Warning**
- Basic - Ceiling soiled with accumulated dust. Front counter. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Bottom shelf in beverage area, dish washing area **Warning**
- Basic - Wall soiled with accumulated food debris. Back prep area. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Shelled eggs over noodles in Reach in cooler. Back prep area. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 live, 1 dead by microwave. 2 live by beverage prep area. **Warning**
- Intermediate - Buildup of ice in reach in freezer. **Warning**
|
12/13/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. In the storage room with he four cold hold units
- Basic - Case of single-service articles stored on floor in dry storage area. In the hallway
- Basic - Food stored on floor. Bags of rice in the hallway
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 75
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Soap dispenser installed in the prep sink on Thea cook line
- Intermediate - Food service manager not certified within 30 days of employment. Manager was promoted 60 days ago. Kay Ma
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Three units in the room with the fur cold hold units
|
3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed cloth used as a food-contact surface. brown towels in contact with washed, cut vegetables in the storage reach in cooler on the cookline Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Employee washed hand at the prep sink which is adjacent to the hand sink.
- Observed leaking pipe at plumbing fixture. faucet leaking at the front counter hand sink
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 45 f degrees in the storage reach in cooler on the cookline (first unit)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry raw non commercially wrapped over fish in the storage reach in cooler on the cookline Corrected On Site.
|
9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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. All training is expired. account 5811219 same owner operator on warning for training.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. the under side of shelves, and the top of the shelves where the plates are stored
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables, rolling tables, storage tables soiled with food residue/grease/rice etc
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. clean each unit on the prep line and the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 82 f degrees in the prep area. no time marking for time as a public health control
- Critical - Observed soil residue in storage containers. rice bucket
|
4/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine test strips not available
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 49 f degrees, double pan at wait staff reach in cooler. corrective action taken moved down from double pan to the reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese sticks 52 sitting on other items at the reach in cooler. corrective action taken moved to sushi reach in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Poultry raw non commercially wrapped over carrots in the storage compartment of the reach in cooler on the cookline. Provided safe refrigerator storage fom. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine 200 ppm at the three compartment sink
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. located behind the ice machine
|
10/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Hws in dish room. Corrected On Site.
- Critical - Observed buildup of mold like substance in the interior of ice machine. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using bamboo mats for sushi.
- Observed old labels stuck to food containers after cleaning.
|
3/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw eggs over rte ric
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.sushi open not labeled; or date marked
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Food-contact surface not smooth and easily cleanable. cloth & paper towels used for food Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed attached equipment soiled with accumulated grease. filters
|
3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fish not dated or labeled rte sushi
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over produce; @ ric @ sink area Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. cook line
- Critical. Observed container of medicine improperly stored.
- Critical. Observed toxic item stored by utensils.
|
10/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/8/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Bikkuri Sushi Noodle And Grill, 1919 E Colonial Dr, Orlando, FL »