- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura mix 79, by the fryer on the cook line
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 45. 46. 44. 44. All in the u it a the front counter. Additionally krab 46 46. In the small white unit that sits on the counter
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish, sauce, etc
|
2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Interior of microwave soiled with encrusted food debris.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Handling raw, cleaning, and ready to eat foods kitchen employees no one washed their hands **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Both sides black and green hose
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab 45 in small white reach in cooler at the sushi bar. Batter mix 76 left out in front of the deep fryer
- 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. Provided state form.
- 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, sushi fish not dated
|
9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Stored over the soda dispensing unit at the drive thru area and on the reach in cooler on the cook line
- High Priority - License is expired and is more than 60 after expiration date. Renewal fee of 362.00 is due **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Breaker located not at the green hose side as required
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Tempura and butter
- 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. See stop sale. Tempura 79. Butter 59.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in the reach in freezer. By the cook line
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. 44. 46. At the sushi reach in cooler. Fish 50 in the small white reach in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Krab sticks 50 in small white reach in cooler.
- Intermediate - Employee filled water pitcher/cup at handwash sink. At the sushi area **Corrected On-Site**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Menu items no. 14, 15, 22, 35, 51 and the menu board all state white tuna and the establishment is using Escolar fish **Admin Complaint**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Small white unit by the sushi area
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pasta, beef in the walk in cooler
|
6/5/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Food stored on floor. Onion bags in the walk in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork, etc
- Basic - Outer openings not protected with self-closing doors.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee were eating then proceeded to handle foods without washing hands
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Green hose side
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Rice and tempura mix
- 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. See stop sale. Rice for sushi, tempura mix
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over vegetables **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unaware of the big five and symptoms
- 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 reach in cooler in/at the front area
- Intermediate - Cutting board(s) stained/soiled. Reach in freezer in/at ware wash area
- Intermediate - Handwash sink used for purposes other than handwashing. Used as storage in the ware wash room
|
2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. noodles 89 and 92 f degrees left out in the prep area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple drinnks throughout the establishment Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. jade bracelet being worn 3hile working with exposed foods
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. seaweed container at the sushi bar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 44 f degrees in the storage reach in cooler on the cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 84 f degrees left out in the prep area.
- Critical - Observed raw animal food stored over ready-to-eat food. pork raw non commercially wrapped stored over vegetables in the walk in cooler
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. multiple towels throughout the establishment
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No written plan
- Critical - Required consumer advisory for raw/undercooked animal food not provided. provided form Corrected On Site.
|
7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Japan Express, 2212 Aloma Ave, Winter Park, FL »