- Violation: 1 37-14-1. There was a large Gaping hole above cookline with part of the drywall/ceiling hanging down.
- Violation: 1 51-16-1. No plans were submitted to plan review and renovations were made. A new sushi area/raw bar was added to the dining room with a steamer, prep area, two coolers, hand sink and ice bin. Per Angela Carragher, plans were submitted 5/25/12 but are incomplete and insufficient. Operator has not responded to Plan Review contacts.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Violation: 17-02-1 No pH meter to check sushi rice
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
- Critical - Violation: 22-23-1 Observed encrusted, soiled food material on slicer.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. 6 in reach in cooler, 4 on floor on either side of cooler, sushi area
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found. 1 on underside of basin used for raw oysters, 1 on floor, sushi area
- Violation: 36-22-1 Observed floor area(s) covered with standing water. corner of dish area
- Violation: 37-01-1 Ceiling tiles missing over dish area, hallway to kitchen
- Violation: 37-03-1 Observed wall in disrepair. base of wall, entrance to kitchen.
- Violation: 37-04-1 Observed drywall missing along wall in liquor room; mold like buildup and crack on ceiling and in wall
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. Storage hallway with dry storage ice machine, exposed beams and rafters and some absorbant acoustic tiles
- Violation: 37-14-1 Observed ceiling in disrepair. Gaping hole with ceiling/drywall hanging above cookline hood, oven
- Violation: 37-16-1 Observed ceiling leak at sprinkler, hallway to kitchen next to ice bin
- Critical - Violation: 49-12-2 Observed container of propane stored in establishment. For reporting purposes only.
- Violation: 51-16-1 No plan review submitted and renovations in progress. Establishment stip callback was not complied for this violation 7/4/12.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. Crab being advertised and imitation crab being served. in california roll, corn and crab bisque per opetor.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
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7/10/2012 | Complaint Full | Call Back - Extension given, pending |
- 37-14-1. There was a large Gaping hole above cookline with part of the drywall/ceiling hanging down.
- 51-16-1. No plans were submitted to plan review and renovations were made. A new sushi area/raw bar was added to the dining room with a steamer, prep area, two coolers, hand sink and ice bin. Per Angela Carragher, plans were submitted 5/25/12 but are incomplete and insufficient. Operator has not responded to Plan Review contacts.
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7/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable. Storage hallway with dry storage ice machine, exposed beams and rafters and some absorbant acoustic tiles
- Ceiling tiles missing over dish area, hallway to kitchen
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Coffee spoons in service area not inverted
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler with glass reach in doors holding PHFs at 53-57F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads 20F in ice water
- Critical - Hand wash sink lacking proper hand drying provisions. upstairs womens restroom
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. N handsink at indoor bar
- Critical - Identity of food or food product misrepresented. Crab being advertised and imitation crab being served. in california roll, corn and crab bisque per opetor.
- Critical - Insecticide/rodenticide use not in compliance with regulations. non commercial roach spray in sushi area
- Lights missing the proper shield, sleeve coatings or covers. end caps, cookline/prep area
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees. both at indoor bar
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen handsink
- Critical - No handwashing sign provided at a handsink used by food employees; water does not stay on when handle is depressed ; unaable to verify hot water. upstairs mens restroom.
- Critical - No handwashing sign, soap, paper towels provided at a handsink used by food employees. sushi bar
- Critical - No pH meter to check sushi rice
- No plan review submitted and renovations in progress. Establishment stip callback was not complied for this violation 7/4/12.
- Observed build-up of grease on hood filters
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. indoor bar
- Observed ceiling in disrepair. Gaping hole with ceiling/drywall hanging above cookline hood, oven
- Observed ceiling leak at sprinkler, hallway to kitchen next to ice bin
- Critical - Observed container of propane stored in establishment. For reporting purposes only.
- Critical - Observed dead roaches on premises. 6 in reach in cooler, 4 on floor on either side of cooler, sushi area
- Observed drywall missing along wall in liquor room; mold like buildup and crack on ceiling and in wall
- Critical - Observed encrusted, soiled food material on slicer.
- Observed floor area(s) covered with standing water. corner of dish area
- Critical - Observed interior of microwave soiled. cookline
- Critical - Observed interior of reach-in cooler soiled. 6 dead roaches and food debris in sushi cooler, unit turned on and holding food
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Half and half improperly iced at 53F, service area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Right side of left drawer cooler holding fish at 50F at chicken at 46F for one hour per operator. moved to freezer
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. crabcakes at 55F, potatoes at 54F, aparagus at 55F, pork at 57F, ham at 56F,turkey at 57F, shrimp at 54F, chicken at 55F, bread pudding at 55F, key lime pie at 53F, oysters at 56F, hush puppy mix at 55F, cut melon at 53F, cheese at 55F, all overnight in walk in cooler with glass reach in doors. see stop sale
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef over seafood, walk in cooler
- Critical - Observed roach activity as evidenced by live roaches found. 1 on underside of basin used for raw oysters, 1 on floor, sushi area
- Critical - Observed small flying insects in bar area.
- Observed standing water in all coolers, indoor bar
- Critical - Observed toilet functioning improperly. Upstairs womens restroom.
- Critical - Observed toxic item improperly stored. gallon of bleach on dish machine
- Observed wall in disrepair. base of wall, entrance to kitchen.
- Critical - Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. 5 gallon container of conch chowder dated 6/25/12, coco anglaise sauce with cream dated 6/16, PH caesar dated 6/27
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth under portable cutting board
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7/5/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese aand roast beef at 49F in drawer cooler on cookline. moved to another cooler
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. right drawer cooler on cookline holding PHFs at 49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. bar
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. outdoor bar
- Violation: 37-14-1 Observed ceiling in disrepair. cookline. Gaping hole with ceiling hanging over cookline
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps
- Violation: 51-16-1 No plan review submitted and renovations in progress. Sushi area, new cooler, food prep, steamer, dining room.
- Critical - Violation: 53B-08-1 No proof of any training completed
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4/18/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese aand roast beef at 49F in drawer cooler on cookline. moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta, 56F, cheese, 52F, eggs, 60F in sushi cooler overnight per operator.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup 45-50F, ribs and cheese at 48F, potatoes at 49F in walk in cooler.All PHFs moved to freezer.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi cooler holding PHFs at 52-60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. right drawer cooler on cookline holding PHFs at 49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler holding PHFs at 45-50F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. bar
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. outdoor bar
- Violation: 37-14-1 Observed ceiling in disrepair. cookline
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps
- Violation: 51-16-1 No plan review submitted and renovations in progress. Sushi area, new cooler, food prep, steamer, dining room.
- Critical - Violation: 53B-08-1 No proof of any training completed
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2/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese aand roast beef at 49F in drawer cooler on cookline. moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta, 56F, cheese, 52F, eggs, 60F in sushi cooler overnight per operator.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup 45-50F, ribs and cheese at 48F, potatoes at 49F in walk in cooler.All PHFs moved to freezer.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi cooler holding PHFs at 52-60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. right drawer cooler on cookline holding PHFs at 49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler holding PHFs at 45-50F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw live oysters stored between raw chicken on both sides
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. bar
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. outdoor bar
- Violation: 37-14-1 Observed ceiling in disrepair. cookline
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. End caps
- Violation: 51-16-1 No plan review submitted and renovations in progress. Sushi area, new cooler, food prep, steamer, dining room.
- Critical - Violation: 53B-08-1 No proof of any training completed
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2/20/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Soups at 44at edge-50F in center cooling from 2/19/12 per operator. soup cooling from 2/18/12 at 45at edge-47F in center.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/20/2012 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Spoons, sushi area
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi cooler holding PHFs at 52-60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. right drawer cooler on cookline holding PHFs at 49F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler holding PHFs at 45-50F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. cl. Corrected On Site.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. reads -19 in ice water
- Critical - Hot water not provided/shut off at employee hand wash sink. bar
- Lights missing the proper shield, sleeve coatings or covers. End caps
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. quat
- Critical - No handwashing sign provided at a handsink used by food employees. bar
- Critical - No oyster warning sign with required language provided.
- No plan review submitted and renovations in progress. Sushi area, new cooler, food prep, steamer, dining room.
- Critical - No proof of any training completed
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over dish machine Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling in disrepair. cookline
- Observed cutting board grooved/pitted and no longer cleanable. cookline
- Critical - Observed employee change gloves without handwashing
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Picking up food off the floor to discard
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. chicken.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. onions Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. slicing cucumbers
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw live oysters stored between raw chicken on both sides
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese aand roast beef at 49F in drawer cooler on cookline. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Feta, 56F, cheese, 52F, eggs, 60F in sushi cooler overnight per operator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soup 45-50F, ribs and cheese at 48F, potatoes at 49F in walk in cooler.All PHFs moved to freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice held wiith no time or temperature control and no pH meter available
- Critical - Observed potentially hazardous food thawed at room temperature. Fish
- Observed single-service items stored on floor. napkins
- Observed soda gun holster with accumulated slime/debris. indoor bar
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area. flour, dry storage Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. outdoor bar
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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2/17/2012 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Jj Fins, 1889 Sr 44, New Smyrna Beach, FL »