- Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line
- Basic - Attached equipment soiled with accumulated grease. Hood system
- Basic - Bowl or other container with no handle used to dispense food. In seasonings
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling tile missing. Above wait service station
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Plumbing system in disrepair. At hand wash sink of cook line
- Basic - Screen in door torn/in poor repair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. At wait service station
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ask operator to move the time/temperature control for safety foods to other reach in cooler until this unit is fixed
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food. In reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All
- 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. At cook line, x2
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. In sauce buckets
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In dry foods storage area
- Basic - Ceiling tile missing. Above wait service station
- Basic - Equipment in poor repair. Prep table shelf rusty
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets. At cook line
- High Priority - Pesticide use not in accordance with manufacturer's directions. Hot shot for household use only
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Toxic substance/chemical stored by or with food. Bug spray
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By dish area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. X2 at cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. **Repeat Violation**
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Single serve plastic containers used as scoop in rice, soy sauce
- Basic - Ceiling tile missing. Above wait service station
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400 ppm
- Basic - Wiping cloth sanitizing solution stored on the floor.
- 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, corn starch
- High Priority - Toxic substance/chemical stored by or with food. Windex at wait service station
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine at 400 ppm
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi area **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. Incomplete **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
- Intermediate - Spray bottle containing toxic substance not labeled.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No record of service date
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10/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets. At cook line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Establishment using Tilapia fillet instead **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Invoice shows Escolar purchased **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulation **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. **Warning**
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8/9/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. In rice, flour, plastic round container with no handle used as scoop **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in dry storage area not covered. Torn food packages **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryers **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. At cook line **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. "Home Defense" **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer ' not all products commercially packaged. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee wash hands with water sprayer at dish area **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Warning**
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Establishment using Tilapia fillet instead **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Invoice shows Escolar purchased **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At dish area, a round tray on sink **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Water accumulation **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. **Warning**
- Intermediate - No soap provided at handwash sink. By cook line **Warning**
- Intermediate - Nonfood-grade basting brush used in food. **Warning**
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6/5/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Inside soya sauce, single serve plastic container with no handle used as scoop
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable. On top of reach in cooler
- Basic - Food stored on floor. Case of oil, vinegar for sushi
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait service station, at ladies bathroom
- Basic - Single-service articles not stored inverted or protected from contamination. Tin foil to go containers at Sushi bar area
- Basic - Soiled reach-in cooler gaskets. At Sushi bar area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar area, kitchen
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 53?, less than four hours, Advised
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice temp at 78?, advised to use time instead of temperature (PROVIDED USING TIME TEMPLATE)
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer y not all products commercially packaged.
- Intermediate - Employee used handwash sink as a dump sink. The one by dish machine as evidence by food debris in sink
- Intermediate - Manager lacking proof of food manager certification. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait service station
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink. Sushi bar area, wait service station
- 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**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach
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3/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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