Sushi Bistro Of Ocala, 18 Se Broadway St, Ocala, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Bowl or other container with no handle used to dispense food. Sugar . **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Temp 96°f
- 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 .
- High Priority - First aid supplies improperly stored. Witch hazel stored over food prep area. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket at sushi area. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Records/documents for required employee training do not contain all of the required information.
|
08/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen
- Basic - Equipment in poor repair. Display case for sushi products - ambient air temp 59f Inspected on 2/12/14 - unit is off - not being used
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers .
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front cooler in sushi bar .
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice - temp 82f
|
2/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce, sugar
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen
- Basic - Equipment in poor repair. Display case for sushi products - ambient air temp 59°f
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers .
- Basic - No handwashing sign provided at a hand sink used by food employees. Sinks throughout food establishment .
- Basic - Nonfood-grade bags used in direct contact with food. Storing salmon in reach in cooler .
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Front cooler in sushi bar .
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- Basic - Working containers of food removed from original container not identified by common name. Sugar
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter - temp 53°f , tempura batter 70°f, she'll eggs 72°f .
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over vegetables .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw pork over raw seafood .
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. Eel 45°f, imitation Krab 44°f, tuna 46°f . VOLUNTARILY DISCARDED.
- High Priority - Toxic substance/chemical stored by or with food. On shelf containing sugar .
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Employee rinsed utensil in handwash sink. Handsink being used as a dump sink .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice - temp 82°f
|
2/11/2014 | Routine - Food | Warning Issued |
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