- No Violations Were Observed
|
09/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of microwave at kitchen wait station.
- Basic - Cutting board has cut marks and is no longer cleanable. Large cutting board at cookline prep table.
- Basic - Equipment in poor repair. Old refrigerator unit on premises across from DISH MACHINE.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Open dumpster lid-Dumpster shared by several tenants throughout facility.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Edges and under slide door of ice bin at wait station.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Dirty shelf liner oner cookline prep table.
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Stem thermometer is not calibrate able. Hex nut can not be adjusted to calibrate unit.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Shelving over cookline prep area and most other flat surfaces throughout kitchen.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
07/29/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **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. In the walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled.
|
1/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-contact equipment in poor repair.reach in cooler at sushi bar door handle broken leaving sharp edges
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
|
9/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce bucket
- Basic - Duct tape used to repair nonfood-contact surface. Wall in dining room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In the walk in cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sushi fish over soups and dairy items in the walk in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer ' not all products commercially packaged.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Behind sushi bar
|
6/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable, cook line. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner, large piece of still frozen raw tuna sitting on counter next to sushi counter hand wash sink.
- Basic - Wall in disrepair, near 3 bay sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, at the sushi counter hand wash sink. **Corrected On-Site**
- Observed scorch marks around electrical outlet, 3 of the 4 outlets in one box behind rice cookers and 2 outlets on in use power strip sitting on counter behind rice cookers. For reporting purposes only.
|
1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.- top of ice machine lined with cardboard
- Observed ceiling soiled with accumulated food debris.- walkin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed leaking pipe at plumbing fixture.- under dishmachine
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Observed single-service articles improperly stored.- silver togo containers not stored inverted
- Observed unnecessary items on the premise.- excessive amount of building materials in rear storage room
- Observed walk-in cooler gasket torn/in disrepair.
- Wet mop not hung to dry.
|
7/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times, sushi counter handwash sink has a container of fish in the basin. Corrected On Site.
- Observed cardboard box used as garbage container, cook line.
- Observed dusty ceiling tiles and/or air conditioning vent covers, kitchen hallway.
- Observed employee with no hair restraint, sushi chef with loose unrestrained hair. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, sushi rice. Corrected On Site, chef stated it was prepaired 1 hour ago, chef has rice time marked now.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice is at 96 degrees F. Corrected On Site, chef now has rice time marked.
|
5/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling not smooth and easily cleanable, accousticle "office type ceiling tiles installed in ladies restroom are also water damaged.
- Critical - Hot water not provided/shut off at employee hand wash sink, sushi counter handwash sink. Corrected On Site, operator turned water on.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed escolar and tuna labled saku on invoice and offered in sushi case, invoice doesn't state parasite destruction has taken place also operator stated he is purchsing salmon for sushi case from Sam's Club. No proof of proper parasite destruction can be provided.
- Observed attached equipment soiled with accumulated grease, hood filters above the wok line.
- Observed reach-in cooler gasket torn/in disrepair, sushi area reach in cooler.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed, wiping cloth sanitizer at the sushi counter tested at 200 ppm.
|
3/5/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, cook line handwash sink.
- Critical - Observed handwash sink used for purposes other than handwashing, sushi chef rinsed knife off in sushi counter handwash sink.
- Observed wall in disrepair, in corner near 3 bay sink.
|
10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory, dish area handwash sink. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor cover.
- Observed employee with no hair restraint. Corrected On Site.
- Observed unnecessary items on the premise, large amount of plywood and boxes in storage room. Repeat Violation.
|
3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 42-11-1 Observed unnecessary items on the premise, a very large amount of plywood, gift wrap, repair supplies, and boxes in storage room.
|
3/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed operator unable to verify source of raw fish products available in sushi case- operstor stated invoices were taken to accountant- only invoice available for Escolar dated 01/18/11.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed Escolar on invoice dated 01/18/11- invoice states "For parasite destruction, frozen fish products mustnbe stored at temperature below minus 4 degree fahrenheit for more than 7 days."
- Critical. Shell eggs held on cookline being maintaining an ambient air temperature greater than 45 degrees Fahrenheit, raw shell eggs at an ambient air temperature of 81 degrees F. Corrected On Site, operator returned eggs to the walk in cooler.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, food employee put gloves on without washing hands first. Corrected On Site.
- Critical. Observed employee wash hands with no soap. Corrected On Site.
- Observed equipment in poor repair, cleaver handle broken and held together with tape. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored, clean knives, graters, and other utensils stored on a cloth napkin on the cookline.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground, as evidenced by heavy amount of mop strands on the ground outside the rear exit.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge, above the wok line. For reporting purposes only.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only. Corrected On Site.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise, a very large amount of plywood, gift wrap, repair supplies, and boxes in storage room.
- No copy of latest inspection report.
|
1/19/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/1/2010 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
|
7/6/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Food contact surfaces designed, constructed, maintained, installed, located
- Original container: properly labeled, date marking
- Wiping cloths clean, used properly, stored
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- 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. Exiting system - adequate, good repair
- Food protection during storage, preparation, display, service, transportation
|
7/6/2010 | Routine - Food | Administrative complaint recommended |
- Observed cutting board grooved/pitted and no longer cleanable. Several boards on cookline, stained and grooved.
- Food-contact surface not smooth and easily cleanable-Sushi rollers, rolling mat not smooth and easily cleanable. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces-space or perhaps a missing slat in one hood filter-disrepair. For reporting purposes only. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions-sushi bar.
- Critical. Observed container of medicine improperly stored. Eye drops on chef prep table on cookline.
- Critical. License expired within 30 days after expiration date. License was due on 4-1-2010 and has now incurred a $50.00 late fee. Please call 850-487-1395 and follow links to make a complaint in order to pay license fee.
- Critical. Identity of food or food product misrepresented. Sushi bar labels on guest side shows CRAB but is using imitation krab. Operator states real crab is not used. Menu shows Krab.
- 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. No proof available-must be complied by 6-30-10 This violation must be corrected by : 6-30-10.
|
4/27/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed invoice for salmon States "Warning- May contain parasite, please cook or properly freeze before consumotion".
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice at the sushi counter at 77 degrees F. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation, bags of chicken stored over beef in the reach in freezer- operator preps chicken and beef before bagging themselves for storage in the freezer.
- Critical. Observed raw animal food stored over ready-to-eat food, raw fish stored over iceream in the reach in freezer. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, ice cream scoops stored in 76 degrees F standing water. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface, wood sushi rice preperation bowl.
- Food-contact surface not smooth and easily cleanable, bamboo sushi rolling mat. Recommended silicone mat.
- Obseved hood filters in disrepair.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Observed a stack 0f clean plates stored directly next to sushi bar handwash sink. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground, large amount of mop strings on ground outside rear exit.
- Critical. No handwashing sign provided at a handsink used by food employees, sushi bar. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor cover.
|
2/9/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Samunpraithai, 4903 S Us Highway 1, Fort Pierce, FL »