- Critical. Stop Sale issued due to adulteration of food product. sushi rice leftover from previous night not discarded.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon, escolar, snapper sushi bar. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. squeeze bottles cooklinel
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice, oil and beans and chili items out of temp on spice cart. Repeat Violation. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. miso, chicken broth hot hold. Corrected On Site.
- Critical. Observed food stored on floor. sushi rice sushi bar.
- Critical. Observed uncovered food in holding unit/dry storage area. open bags of rice and flour dry storage, packages of tofu reach in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. operator prepping sushi with bare hands no AOP in place. Corrected On Site.
- 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. cup in soy sauce container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. above make tabke at cookline.
- Food-contact surface not smooth and easily cleanable. bamboo wraps for sushi wrapped in saran wrap.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 200ppm.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. ladle utensils hanging over hand sink at face evel of hand washer.
- Observed utensils stored in crevices between equipment. cleaver between make tables cookline.
- Observed single-service items stored on floor. togo containers at sushi bar.
- Critical. Handwash sink not accessible for employee use at all times. hand sink blocked by garbage can.
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11/18/2009 | Routine - Food | Inspection Completed - No Further Action |
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