- Basic - Bowl or other container with no handle used to dispense food. Soy sauce and rice . **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons stored above condiments on carts .
- Basic - Food stored on floor. Container of onion in walk-in cooler and containers of cornstarch in rear of kitchen .
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Kitchen .
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Chicken at triple sink . **Repeat Violation**
- Basic - Screen in door torn/in poor repair - vermin present. Rear door .
- Basic - Wiping cloth sanitizing solution stored on the floor. Waitress station .
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm .
- 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 - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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. Wait staff **Repeat Violation**
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07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar and soy sauce .
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Cut lettuce in reach in cooler and lobster in walkin cooler .
- Basic - Food stored on floor. Container of ginger at sushi bar .
- 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. Salt
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at triple sink .
- Basic - Spatula stored in crack between equipment and wall. Kitchen
- Basic - Wiping cloth sanitizing solution stored on the floor. Waitress area.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bottle in sink near warewashing area. **Repeat Violation**
- 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.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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.
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11/20/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Boxes of various food items.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Throughout kitchen
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.Dishwasher consuming beverage in kitchen.
- Basic - Employee personal items stored in or above a food preparation area. Cell phones above prep areas throughout kitchen.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs at cook line.
- Basic - Single-service articles not stored inverted or protected from contamination.Trays **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Wooden bowls.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter - 63°f
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Shell eggs over produce - zucchini and carrots.
- High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket stored on floor.
- 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. Tofu
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Spatula in kitchen area and container at sushi area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- 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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9/16/2013 | Routine - Food | Warning Issued |
- Intermediate - Wipe bucket containing toxic substance not labeled. Bleach and water. **Warning**
- 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 **Warning**
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8/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sugar and soy sauce . **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Chicken in walkin cooler stored on floor. VOLUNTARILY DISCARDED **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Aprons stored above food dispensing bottles in kitchen. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temp 82°f **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cut lettuce **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer ' not all products commercially packaged. Raw beef over seafood . **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. In kitchen **Warning**
- Intermediate - Wipe bucket containing toxic substance not labeled. Bleach and water. **Warning**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. **Warning**
- 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. Milk in reach in cooler **Repeat Violation** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- 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 **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Noodles in walkin cooler **Warning**
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6/10/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/5/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning throughout kitchen.
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8/23/2012 | Complaint Full | Call Back - Complied |
- Equipment and utensils not properly air-dried above triple sink.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between prep table
- Critical - Label on a food item packaged on-site lacking required information. Fish not labeled in sushi area
- Nonfood-contact equipment not designed and constructed in a durable manner. Metal Scrubber used too clean utensils
- Critical - Observed a cloth towel used as a food-contact surface under cutting board.
- Critical - Observed container of medicine improperly stored next to clean utensils in dishwashing area. Corrected On Site.
- Critical - Observed employee cough, sneeze, use a handkerchief or disposable tissue, use tobacco, eat, or drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee cutting broccoli with knife that was tapped in trash can. Corrected On Site.
- Critical - Observed employee engage in food preparation,without washing hands before putting on gloves.
- Observed employee with no hair restraint in grill area.
- Critical - Observed employees using same utensil to handle raw chicken and scallops.
- Critical - Observed employees using same utensil to handle raw products. Employee cut raw chicken then scallops before washing, rinsing, and sanitizing utensil.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed equipment in poor repair. Rusted tin can used to store seaweed.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Soft wood rice bowl used.
- Critical - Observed handwash sink used for purposes other than handwashing. Food thawing in sushi bar sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed old labels stuck to food containers after cleaning throughout kitchen.
- Critical - Observed paper towels and cardboard used as a food-contact surface in sushi area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Steak 48 F
- Critical - Observed potentially hazardous food thawed in an improper manner. Shrimp thawing on counter.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in walk in cooler. Raw beef stored on top of shell eggs. Corrected On Site.
- Observed reuse of single-service articles. Rice cloths held more than 4 hours.
- Critical - Observed several beverage containers and food on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed soy sauce stored on floor in kitchen by walk in cooler.
- Critical - Observed uncovered shrimp in walk in cooler. Corrected On Site.
- Observed utensils in poor condition. Electrical-like tape wrapped around knife handle.
- Critical - Observed windex stored by food.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee swept floor with gloved hands and washed and rinsed gloves without changing then proceeded with food prep.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched raw chicken then cooked noodles.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Steak 48 F
- Critical - Vegetables not washed prior to preparation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/17/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees in sushi area, and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
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7/25/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Observe scoop with handle in contact with food. (CRUNCH). Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees in sushi area, and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site.
- Critical - Observed employee engage in food preparation, put on gloves, without washing hands FIRST.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands).
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed red, and silver portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Observed unlabeled sanitize solution buckets.
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7/24/2012 | Complaint Full | Warning Issued |
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsinks used by food employees. Corrected On Site.
- 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 back opening not protected with self-closing door.
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1/6/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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