- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Bowl or other container with no handle used to dispense food. In cooked rice in kitchen area.
- Basic - Carbon dioxide/helium tanks not adequately secured. / in kitchen
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Food boxes on floor.
- Basic - Clean utensils not stored inverted or in a protected manner. Inside a bucket on sushi kitchen counter and guest area behind the bar area.
- Basic - Employee with no hair restraint while engaging in food preparation. At front line area. Sushi chefs
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris. / at sushi bar
- Basic - Floors not constructed to be easily cleanable. / rough concrete floor at sushi bar
- Basic - Gaskets with slimy/mold-like build-up. In reach in cooler and walk in cooler. At kitchen area.
- Basic - Reach-in cooler gasket torn/in disrepair. In kitchen area
- Basic - Single-service straws stored on floor. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. / on bottom shelf of work table in kitchen
- Basic - Stored food not covered in walk-in freezer. Steaks.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat sauce in reach in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Sake Sauce bottle not labeled.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. / salmon 50F, at room temperature in prep kitchen
- 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.
- High Priority - Food with mold-like growth. See stop sale. Strawberries package at walk in cooler.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged. / breaded mushroom next to and under raw meat, in reach in freezer by sushi bar
- High Priority - Spray bottle with chemical/toxic substance stored on food preparation surface or food. On top of food preparation table at front line area.
- High Priority - Toxic substance/chemical improperly stored. On shelf above 3 compartment sink.
- High Priority - Toxic substance/chemical stored by or with food. / wiping cloth sanitizing solution buckets stored next to squeeze bottles, on sushi bar counter **Corrected On-Site**
- High Priority - Wiping cloth sanitizing solution bucket stored on top of sushi preparation table and next to food squeeze bottles in front line area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. At kitchen area.
- Intermediate - Handwash sign missing in hand wash sink at food preparation room or area. In front line area.
- Intermediate - Interior of reach-in cooler/ freezer soiled with accumulation of food residue.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. / on lunch happy hour menu
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / for sushi rice
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. / calibrated at 10F only
- 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.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Slicer blade soiled with old food debris. In kitchen area.
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10/07/2014 | Routine - Food | Warning Issued |
- Basic - Soiled reach-in cooler gaskets. / salad cooler. **Warning**
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2/20/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / at 128F / **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. / salad cooler / **Corrected On-Site** **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. / beef / reach in freezer. **Warning**
- Basic - Soiled reach-in cooler gaskets. / salad cooler. **Warning**
- High Priority - Container of medicine improperly stored. / by clean glass / bar / **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cooked shrimp at 45F / sushi cooler. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. / raw salmon skin / drawer cooler / product was iced. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. / bar. **Warning**
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1/2/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. / sugar container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. / raw pork, a container of bean sprouts / **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation. / male cook / **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. / batter mixer / **Corrected On-Site**
- Basic - Stored food not covered in chest freezer. / back kitchen.
- High Priority - Container of medicine improperly stored. / on dry storage rack / back kitchen / **Corrected On-Site**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. / male cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / bean sprouts at 57F / product was iced.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. / raw beef at 47F / chest cooler / less than 4 hours / moved to walk in cooler.
- Intermediate - Employee used handwash sink as a dump sink. / ice in hand sink / bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Nonfood-grade bags used in direct contact with food. / paper towels used underneath fish.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / tofu at 46F / reach in cooler / product moved to walk in cooler.
- High Priority - Toxic substance/chemical stored by or with food. / next to buckets of soy sauce. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold water not provided/shut off at employee handwash sink. / cook line.
- 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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3/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. / handsink faucet / sushi bar.
- Observed gaskets with slimy/mold-like build-up. / reach in salad cooler.
- Observed gaskets with slimy/mold-like build-up. / walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / raw chicken at 46F / reach in cooler / cookline / product moved to walk in freezer / temperature rechecked at 39F / Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. / sanitizing bucket over 400ppm / Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. / dikon / walk in cooler / Corrected On Site.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / unwashed vegetables over cut dikon / walk in cooler / Corrected On Site.
- Observed wet towel used under cutting board / Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked shrimp / walk in cooler.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
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8/6/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. / sushi bar / front.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / prep table / cookline.
- Critical - Observed container of medicine improperly stored. / observed a bottle of medicine stored next to clean plates / dry storage rack.
- Observed employee with no hair restraint. / male cook.
- Critical - Observed expired Food Manager Certification. /
- Critical - Observed handwash sink used for purposes other than handwashing. / observed ice inside the handsink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. / throughout establishment.
- Observed nonfood-grade containers used for food storage. / vingear / back kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / tofu at 45F, raw shrimp at 46F, krab stick at 45F / reach in cooler / cookline.
- Critical - Observed raw animal food stored over ready-to-eat food. / observed raw shrimp stored over ice cream / small reach in freezer / next to sushi bar.
- Critical - Observed raw animal food stored over ready-to-eat food. / raw shell eggs stored over kimchi / walk in cooler.
- Observed residue build-up on nonfood-contact surface. / reach in wine cooler /
- Observed single-service articles stored without protection from contamination. / foam boxes under sushi cooler.
- Critical - Observed unlabeled spray bottle. / front counter.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. / walk in cooler.
- Critical - Raw fish items are not specifically noted on menu.
- Critical - Working containers of food removed from original container not identified by common name. / throughout establishment.
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6/5/2012 | Routine - Food | Warning Issued |
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