- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Clean knives/utensils stored in crevices between equipment. Sushi knives kept between table and sushi display case.
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Coolers behind sushi bar.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. Water leaking at handsink and three compartment sink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket by sushi bar. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Temperature of milk 47° f, tofu 45° f, move to alternate cooler .
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Sushi rice held at 88° f. Out of temperature less than 2 hours. Operator agrees to use Time as a Public Health control.
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw chicken over box of cabbage in walkin cooler. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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10/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. Under prep counter under clean pots/pans
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By rice cooker 84° **Corrected On-Site**
- Basic - Light not functioning. Kitchen
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under Dishmachine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD 40 under prep table by clean pots/pans **Corrected On-Site**
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Light not functioning. Lights in kitchen not functioning properly
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at wiping cloth bucket at sushi make line.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloth bucket
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Water leaking from faucet/faucet handle. 3CS and hand wash sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
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11/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- Basic - Raw animal food not properly separated from unwashed produce. Shelled eggs over box of celery **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Water leaking from faucet/faucet handle. 3CS and hand wash sink **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Food service manager not certified within 30 days of employment. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Equipment in way at front sushi hand wash sink **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No certified food manager for establishment. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- 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. **Warning**
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **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. **Warning**
- Intermediate - Required employee training provided by a person who is not a certified food manager. **Warning**
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9/11/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling in disrepair. Water damage ceiling tiles.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in ceiling. Around piping/conduit.
- Basic - Light not functioning. Throughout kitchen.
- Basic - Outer openings not protected with self-closing doors. Back door.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Side door next to bathrooms.
- Basic - Reach-in cooler gasket torn/in disrepair. Front sushi counter reach in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers.
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6/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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