- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface......handwashing sink by stairs. **Warning**
- High Priority - Displayed food not properly protected from contamination......rice coverd with cloth. **Corrected On-Site** **Warning**
- 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....sushi rice in sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored container , bag in handwashing sink by stairs. **Warning**
- Intermediate - Proof of required state approved employee training not available for some 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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6/28/2013 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface......handwashing sink by stairs. **Warning**
- High Priority - Displayed food not properly protected from contamination......rice coverd with cloth. **Corrected On-Site** **Warning**
- 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....sushi rice in sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored container , bag in handwashing sink by stairs. **Warning**
- Intermediate - Proof of required state approved employee training not available for some 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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3/19/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured...bar.
- Critical - Hand wash sink lacking proper hand drying provisions...,bar and by stairs
- Critical - Handwashing cleanser lacking at handwashing lavatory....bar and by stairs .
- Critical - Hot water not provided/shut off at employee hand wash sink......rest room.
- Critical - Observed cloth gloves contacting ready-to-eat food.....linen and towel paper contacting lettuce , green onion .
- Critical - Observed food stored on floor.....onion in walk in cooler, rice storage area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....stored container , small in the handwashing sink, bar.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw egg above vegetable in walk in cooler .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit...kitchen
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken above ready to eat radish. Corrected On Site.
- Observed utensils stored in crevices between equipment.....knives , kitcken . Corrected On Site.
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10/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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6/2/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured.....bar and by upstairs hanwashing sink.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in cooler cross from fryer . must not have stored any potentially hazardous food until maintained require temperature that 41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions......by the upstairs
- Critical - Handwashing cleanser lacking at handwashing lavatory.....by upstairs
- Critical - Identity of food or food product misrepresented. crab meat.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.....carrot, cucomber . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands....wearing glovs without wash hand. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.......solution bucket in handwashing sink in server station . Corrected On Site.
- Observed ice scoop with handle in contact with ice....bar. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed paper towel contacting ready-to-eat food rice, chicken . Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......posticker 50 degrees F. food being held less than 4 hours . Corrected On Site. adjusted thermostate .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......salmon, white tuna, tuna temperature between 45 to 47 degrees F. food being held less 4 hours . Corrected On Site. adjusted therefore .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.......walk in cooler all food temperature between 42 to 44. Corrected On Site. closed door properly.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....rice 70 degrees F. in room temperature .
- Critical - Observed potentially hazardous food thawed at room temperature.....beef in kitchen Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.....butter , creame cheese ,batter etc. in walk in cooler .
- Observed residue build-up on nonfood-contact surface.....by upstairs
- Critical - Observed toxic item stored by food.....degreaser bottle above reach in cooler . Corrected On Site.
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2/29/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/22/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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