- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Top of dishmachine
- Basic - Cove molding at floor/wall juncture broken/missing.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Grease accumulated under cooking equipment.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Hole in wall. 3 compt sink by dish machine
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture. Under 3 compt sink kitchen
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reuse of single-service articles. Fish boxes
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Small toaster over
- Basic - Shelf under preparation table soiled with food debris. Kitchen
- Basic - Wall soiled with accumulated grease. Cookline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Fish reachin cooler
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi line
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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08/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Back kitchen
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Displayed food not properly protected from contamination. Lemons in drink area
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over ready to eat food
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile missing. Above three compartment sink
- Basic - Food stored on floor. Oil, across from fryer
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice bin, across from stove
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish, cookline
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Working containers of food removed from original container not identified by common name. Flour, cookline
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over ready to eat food, next to water heater
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishmachine
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7/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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5/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. Owner
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wet mop not stored in a manner to allow the mop to dry. On floor next to back exit
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- 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.
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3/25/2013 | Routine - Food | Warning Issued |
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