- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Can opener blade not readily removable for cleaning or replacement. **Warning**
- Basic - Ceiling tile in disrepair. In kitchen area. **Warning**
- Basic - Ceiling tile missing. In kitchen area, entrance to kitchen and entire back area ceiling missing. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Bottle of water. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on pizza prep table. **Warning**
- Basic - Equipment in poor repair.2 glass sliding door holding unit. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor area(s) covered with standing water. In hall way to kitchen. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In kitchen . **Warning**
- Basic - Floor tiles missing. In kitchen area. **Warning**
- Basic - Interior of ice bin with rust that has pitted the surface. At sushi bar **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On 2 glass sliding door unit. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Sliding glass door cooler in dish area. **Warning**
- Basic - Single serve items not stored at least 6 inches off of the floor in dry storage. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. On 2 glass sliding door cooler. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Live, small flying insects in food storage area. **Warning**
- 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. Smoked Salmon and yellow tail (snapper) **Warning**
- High Priority - Operator unable to provide documentation for source of fish.Smoked salmon . **Warning**
- High Priority - Operator unable to provide invoice to verify the source of the food.Smoked salmon **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Marinara sauce 53°F voluntary discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. Marinara sauce at 53°F. Voluntary discarded. **Warning**
- Intermediate - Accumulation of black/green mold-like substance and sandy looking debris in the interior of the ice machine at sushi bar. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand wash sink behind sushi Bar. **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At any sink. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. At any sink. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Tomato sauce. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. In kitchen. **Warning**
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9/12/2013 | Routine - Food | Warning Issued |
- Basic - Ceiling tile missing.tiles replacing air conditioner
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.hood light out
- Basic - Food stored on floor.bag potatoes
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.front area owner says remodeling also small area of kitchen wall
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.gnat on sticky trap. Trap discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.raw fish over garbanzo beans **Corrected On-Site**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. See comments
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.crab volcano **Corrected On-Site**
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1/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.knife wedged between equipment Corrected On Site.
- Critical - Observed a splitter/multi-plug adapter in use. For reporting purposes only.behind front counter
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.68 degrees Corrected On Site.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.freezer blocking lit exit
- Critical - Observed torn packages/bags of food exposing the contents to contamination.open bread freezer Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.cut cabbage reach in Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.gave to manager Corrected On Site.
- Unwrapped single-service utensils not presented so that only the handles are touched.spoons near soup Corrected On Site.
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7/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 37-01-1 Ceiling tile missing-kitchen.
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6/5/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing-kitchen.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures---3 door coolers-54-56 degrees.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-glass sliding door, 60 degrees-
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect-pizza toppings. Corrected On Site.
- Observed employee with no hair restraint-kitchen .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat in brown sugar
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--54-60 degrees; cheese, dairy, eggs, tuna-3 coolers down.--24 hour callback required.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-sushi rice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--cooked food-sliding glass door cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)60 degrees sliding door kitchen and 2-3 door coolers at 54 degrees.
- Wet wiping cloth not stored in sanitizing solution between uses-sushi bar
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6/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Call Back - Complied |
- Violation: 51-16-1 No plan review submitted and renovations in progress.
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3/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Violation: 51-16-1 No plan review submitted and renovations in progress.
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2/6/2012 | Routine - Food | Call Back - Extension given, pending |
- Violation: 51-13-1 No Heimlich maneuver sign posted.--online
- Violation: 51-16-1 No plan review submitted and renovations in progress.
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1/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-*47 eggs-moved to working cooler.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine--quatinary rest strips. Repeat Violation.
- No plan review submitted and renovations in progress.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-*50degrees-cheesecake dessert cooler-stop sale-do not use untill repaired.
- Critical - Observed uncovered food in holding unit/dry storage area--bread
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door again-tile layed down.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).--50 cheesecake-dessert cooler.
- Critical - Working containers of food removed from original container not identified by common name-sugar at sushi statiion.
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10/24/2011 | Routine - Food | Warning Issued |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine-quaternary strips Repeat Violation.
- Critical - No conspicuously located thermometer in holding unit-cheesecake display.
- No mop/service sink installed/available at establishment.-get written permission from restAURANT next store to use theirs.
- Critical - Observed soil buildup inside ice bin.-sushi bar Repeat Violation.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door was fixed but in process of laying tile and will re-fix. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.-sushi display
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6/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-sushi rice-front counter
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.-kitchen
- Critical - Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.-use 3-compartment sink untill repaired
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4/12/2011 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored-dining room. Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-sushi cooler 50 degrees-not uxeing for p.h.f. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.-rice mixed in wood container.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice machine -front counter
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.-3-compartment sink -chlorine; high heat test strips
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment-- all persons touching food
- Observed cutting board grooved/pitted and no longer cleanable.-kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-50 degrees-sushi counter-moved krab to worrking cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.-eggs over milk, sauces -glass sliding door Corrected On Site.
- Critical - Observed soil buildup inside ice bin-front counter.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door by restroom
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit---ziba--or cold/hot hold.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit-sushi rice-front counter
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.-use 3-compartment sink untill repaired
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2/10/2011 | Routine - Food | Warning Issued |
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