- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Bucket not emptied
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- 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. Corrective action taken , repairman called , corrected on site 50 PPM ware washer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- 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.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled. Pink degreaser
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ginger
- Intermediate - Handwash sink used for purposes other than handwashing. Storage, at sushi bar
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of dirt on nonfood-contact surface. Clean the surfaces of the mop sink.
- Basic - Food-contact surface not smooth and easily cleanable. Do not use bamboo mats to roll sushi; obtain plastic mats, which can be washed in the dishwasher.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoop in standing water, at room temperature. Store it in water 135?F, or hotter; or store it in the rice, with the handle extending up above the rice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Clean the food splash from the inside of the microwave oven.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Do not wrap frozen meats in takeout bags; use foodgrade-rated plastic zip-lock bags.
- Basic - Water leaking from faucet/faucet handle. Repair the leaking hot-water faucet, at the three-compartment sink and the hand-washing sink in the waitress station.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on counter tops; store them in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using a 4-hour time control plan was not at a temperature of 41 degrees Fahrenheit or below or 135 degrees Fahrenheit or above when time control began. Label sushi rice (104?F) with a four-hour-time label. Discard any unserved rice at the end of four hours. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Clean the brown substance from the ceiling baffle of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. Clean and sanitize the cutting boards between each type of food.
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4/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Near sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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2/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - shelves in the walk-in cooler and reach-in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in 84F water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts on preparation table measured 50F. Product moved into walk-in cooler.
- Critical - Observed unlabeled spray bottle - cleaners in spray bottles not labeled.
- Critical - Vacuum breaker mising at hose bibb - outside hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Sauce in plastic containers not labeled.
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4/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit - black refrigerator in sushi bar.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above lettuce in the walk-in cooler. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice in sushi bar measured 125F. "Time as public health control" application given today.
- Critical - Vacuum breaker mising at hose bibb - outside hose bibb.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled in sushi bar.
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10/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Critical - Original container: properly labeled, date marking
- Critical - Thermometers provided and conspicuously placed
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10/18/2011 | Routine - Food | Call Back - Complied |
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Current license properly displayed
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Thermometers provided and conspicuously placed
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10/4/2011 | Routine - Food | Call Back - Extension given, pending |
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Toxic items labeled and used properly
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Hot food at proper temperatures
- Critical - Original container: properly labeled, date marking
- Critical - Original container: properly labeled, date marking
- Critical - Thermometers provided and conspicuously placed
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7/20/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Jo-To Japanese Restaurant, 905 Lithia Pinecrest Rd, Brandon, FL »