- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.Floor coming up in walkin freezer **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Leaking pipe at plumbing fixture.Under three compartment sink.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.White cooler in hibachi area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Hole in bottom of back door large enough for insects, rodents to enter.
- Basic - Shelf under preparation table soiled with food debris.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live flies in kitchen.Numerous flies in kitchen.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Case of mackerel in freezer in obvious state of decay.
- Intermediate - Cold water not provided/shut off at employee handwash sink.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Hot water not provided/shut off at employee handwash sink.Both handsinks in kitchen need hot water
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/7/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Cabinet under Sushi display coming apart from water damage.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.
- Violation: 33-08-1 Observed dumpster/cans improperly located.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Back door.
- Critical - Violation: 35B-15-1 Observed screen in door torn/in poor repair. Back door.
- Violation: 36-11-1 Floors not maintained smooth and durable. Floor in walkin cooler/freezer in poor repair.
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10/4/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. Cooks line.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Floors not maintained smooth and durable. Floor in walkin cooler/freezer in poor repair.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hot water not provided/shut off at employee hand wash sink. Cooks line.
- Critical - Hot water not provided/shut off at employee hand wash sink. Dishroom handsink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Some light fixtures above buffet need cleaning.
- Observed build-up of grease on nonfood-contact surface. Under Hibachi grill.
- Critical - Observed dead roaches on premises. One dead roach in cabinet under desserts on buffet. This violation must be corrected by : 10/03/12.
- Critical - Observed dead roaches on premises. One dead roach under cookies at Hibachi grill.
- Observed dumpster/cans improperly located.
- Critical - Observed encrusted material on can opener.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture. Under sushi display.
- Critical - Observed live flies in kitchen.
- Observed nonfood-contact equipment in poor repair. Cabinet under Sushi display coming apart from water damage.
- Critical - Observed roach activity as evidenced by live roaches found. One live roach in cabinet under sushi bar. This violation must be corrected by : 10/03/12.
- Critical - Observed screen in door torn/in poor repair. Back door.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. Rice in outside storeroom.
- Critical - Outer openings not protected with self-closing doors. Back door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
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10/2/2012 | Complaint Full | Warning Issued |
- Equipment compartment not equipped to properly drain accumulation of moisture. Walkin cooler.
- Floors not maintained smooth and durable. Floors in walkin cooler/freezer coming up.
- Critical - Hot water not provided/shut off at employee hand wash sink. Sink by dishmachine.
- Critical - No conspicuously located thermometer in holding unit. Cooler in sushi bar.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed dumpster/cans improperly located.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. Wires melted under buffet
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Observed utensils stored in crevices between equipment.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Bottom of back door in poor condition.
- Critical - Working containers of food removed from original container not identified by common name.
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7/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. Sushi bar cooler.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. By dishroom.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. Under toilet.
- Violation: 33-08-1 Observed dumpster/cans improperly located. Not on solid surface.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
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3/2/2012 | Routine - Food | Call Back - Complied |
- Critical - Hot water not provided/shut off at employee hand wash sink. By dishroom.
- Critical - No conspicuously located thermometer in holding unit. Sushi bar cooler.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed dumpster/cans improperly located. Not on solid surface.
- Observed grease accumulated under cooking equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula for Hibachi.
- Observed leaking pipe at plumbing fixture. Under toilet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Food temperatures in walkin cooler beef 45, chicken 46 degrees F This violation must be corrected by : 3/02/12.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Temperature of chicken, pasta on first steamtable on buffet 124 degrees F. This violation must be corrected by : 3/02/12.
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3/1/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. Heavily buckled in walkin cooler.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Bus tubs of chicken, beef left on floor under three compartment sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment.
- Plumbing system in disrepair. Hot water faucet leaking at handsink.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice and eggs double panned on buffet 112,114 degeees F. Corrected On Site.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Dishroom.
- Observed dumpster/cans improperly located. Not on solid cleanable surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of chicken in cooler opposite deep fryers 54 degrees F. Moved to alternate refrigeration,
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of tuna on sushi bar 54 degrees F.Operator agrees to use Time as a Public Health control.
- Critical - Observed uncovered food in holding unit/dry storage area. Lids missing on iced tea dispense .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Hole at bottom of back door large enough for insects, rodents to enter.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roast beef double panned on buffet 104 degrees F. Corrected On Site.
- Walkin freezer floor not in good condition. Heavily buckled.
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8/1/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Current license properly displayed
- Critical - Employee training validation
- Floors properly constructed, clean, drained, coved
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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6/2/2011 | Complaint Full | Emergency Order Callback Time Extension |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Non-food contact surfaces clean
- Critical - Toxic items labeled and used properly
- Critical - Toxic items properly stored
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - (A) a FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method and Clostridium botulinum is identified as a microbiological hazard in the final packaged form shall ensure that there are at least two barriers in place to control the growth and toxin formation of C. botulinum.
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Critical - Employee training validation
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food management certification valid
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods handled with minimum contact
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Plumbing installed and maintained
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical - Wholesome, sound condition
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6/1/2011 | Complaint Full | Emergency order recommended |
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