- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottles of DanActive yogurt in reach in drink cooler in server drink prep area. Owner removed yogurt from cooler. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers and metal bowls on racks above sinks. **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To go bags used to stored meat in reach in freezer.
- Basic - Soiled reach-in cooler gaskets. Cooler gaskets at both coolers in kitchen area.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepped green onions in reach in cooler on cook line. Owner moved green onions to walk in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. In chest freezer next to reach in freezer, raw chicken and raw beef stored together. Also in reach in freezer, raw beef stored above raw seafood.
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at sink next to dish machine. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. At mop sink, hose has been added to faucet with no back flow preventer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black mold like build up at top of ice machine interior. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - No soap provided at handwash sink. No soap at bar area hand wash sink..
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07/08/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket of shrimp sauce on floor. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee frozen meat in to go bags in reach in freezer.
- Basic - Employee personal items stored in or above a food preparation area. Employee cellphone above make table at cook line. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on dish rack above triple sink.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs stored o cart in kitchen next to fryers. **Repeat Violation**
- Basic - Paper towel used as liner for food container. Paper towel lining containers in make table unit and in sushi bar area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut kale in walk in cooler at 50°. Corrective action: operator moved kale to reach in cooler. At sushi bar tuna 44°, salmon 46°, fish eggs 65° and salmon 50°. Corrective action: operator put fish on ice and instructed sushi chefs to keep cooler closed.
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over cut vegetables in make table unit. Raw shell eggs in reach in cooler next to sauces, **Corrected On-Site**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose in dish washing area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Top interior of ice machine is soiled with a slight build up of mold like substance on the deflector shield. **Repeat Violation**
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2/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom and sides, rear exit door.
- Basic - In-use tongs stored on equipment door handle between uses. On cart in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple.
- 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. 0 ppm.
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute.
- Intermediate - Employee used handwash sink as a dump sink. Strainer on top of sink, kitchen.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen. **Corrected On-Site**
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8/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Inside upright freezer and reachin cooler
- Basic - Employee eating in a food preparation or other restricted area. One in kitchen one behind sushi bar
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tuna wrapped in to go bags
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- High Priority - Live flies in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar **Corrected On-Site**
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Multiple temperatures of 54-57F taken of reach in cooler make table at cookline. Corrective action - power box had been recently tripped per operator. Pushed reset button, unit condensor turned on and unit began cooling. Unit tripped for less than 4 hours per operator. Shrimp will be fried within the next hour, establishment cooking tempura shrimp. Repeat Violation.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Establishment has test strips for quat, need chlorine. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Unisex and men's restroom.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Soiled cardboard used as shelving for pots under flat top grill.
- Observed build-up of grease on nonfood-contact surface. Inside fryers behind doors.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook took lid off beverage to drink.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing strainer. At cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 54F and 57F, noodles 56F, all in make in table reach in cooler at cookline. Corrective action - outlet for unit had been recently tripped per manager. Pushed reset button, unit condensor turned on and began cooling. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 400+ ppm chlorine, bucket.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi rolling area.
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8/29/2012 | Routine - Food | Inspection Completed - No Further Action |
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