- Basic - Covered waste receptacle not provided in women's bathroom. Unisex employee restroom has no covered receptacle
- Basic - Food stored on floor. In WIC and WIF floor
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lime scale build-up inside ice machine.
- Basic - No handwashing sign provided at a hand sink used by food employees. In sushi bar
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed a bin of rice at room temperature. Operator stated that rice will be thrown out Rice 82° F See stop sale report
- High Priority - Toxic substance/chemical stored by or with food. Observed a bottle of pepto-bismol in RIC among food products
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cream in reachin cooler across from cookline.
|
5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Cart of utensils stored under paper towel dispenser by handsink. **Corrected On-Site**
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Food with mold-like growth. Moldy oranges in walkin cooler, voluntarily discarded. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef in walkin cooler and raw beef over fish in reachin cooler **Corrected On-Site**
|
1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed utensils stored in crevices between equipment. Cookline. Corrected On Site.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Near walkin.
|
10/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Wrote AOP today for sushi chef and reviewed procedures. Sanitizer in use. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Lobster at sushi bar. Corrected On Site. Water turned on.
- Plumbing system in disrepair. Buildup of water at bottom of produce cooler.
|
6/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment compartments not equipped to properly drain accumulation of moisture. build-up of water in small seafood reach-in cooler and produce reach-in cooler, kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/for wiping cloths.
- Critical - Observed cloth used as a food-contact surface. cloth towel on sushi rice Corrected On Site.
- Observed residue build-up on nonfood-contact surface. walk-in cooler shelves
- Critical - Working containers of food removed from original container not identified by common name. 2 22 qt. containers with white substances, kitchen
|
1/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Vegetable cooler in sushi bar at an ambient temperature of 51 F-only vegetables stored in cooler. Dialed was turned down colder. Corrected On Site. No PHFs in cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep tables and cookline.
- Observed build-up of mold-like substance on surface of fan inside double door cooler by dishmachine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Vegetable cooler in sushi bar under table top cooler holding 1 small piece of fish at 51 F. Corrected On Site. Fish was discarded.
|
6/9/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Daruma Japanese Steakhouse, 241 N Center St, Naples, FL »