- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom, sushi bar
- Basic - Outer openings not protected with self-closing doors. Rear screen door
- Basic - Soiled reach-in cooler gaskets. At Sushi bar
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- High Priority - Vacuum breaker missing at hose bib. The hose in kitchen
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 9/9/14 viewed expired CFM card.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, sushi bar,
- Intermediate - No soap provided at handwash sink. At Sushi bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
- 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
- Marked exit/path to marked exit blocked. For reporting purposes only. Rear. Door by bathrooms block by chairs and ladder.
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09/09/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Flour
- Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom
- Basic - Food stored in holding unit not covered. In walk in freezer
- Basic - Food stored on floor. Boxes of soda
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom, sushi bar
- Basic - Outer openings not protected with self-closing doors. Rear screen door
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. At Sushi bar
- Basic - Walk-in cooler shelves with rust that has pitted the surface.
- Basic - Walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. 44f to 47f, Butter 46°, noodle 47°, raw beef 46°, raw chicken 44°, raw shrimp 45°,
- High Priority - Vacuum breaker missing at hose bib. The hose in kitchen
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line, sushi bar,
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. At Sushi bar
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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 - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline
- Intermediate - Walk-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. Ambient temperature at 44°,
- Marked exit/path to marked exit blocked. For reporting purposes only. Rear. Door by bathrooms block by chairs and ladder.
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09/08/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Edamame Japanese Restaurant, 1448 W Int'l Speedway Blvd #18, Daytona Beach, FL »