- Basic - Bowl or other container with no handle used to dispense food. Sugar **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to HWS
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture. Under three compartment sink
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sushi bar
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Batter 58°F, placed on ice
- 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. Sushi rice **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Reach in cooler by cook line
- Basic - Food stored in a location that is exposed to splash/dust. Scallops thawing in hand washing sink . **Corrected On-Site**
- 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. Empty chlorine container- **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken- raw beef- and several other TCS raw food in reach in cooler( no sushi or seafood) between 45/47° f- - move to walk in cooler- ensure fully cooked-
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
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2/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Rice bin
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On jotting board, cookline
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. 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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5/17/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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