- Critical - Case/container/bag of food stored on floor in walk-in cooler/freezer/kitchen. Soy sauce buckets on floor in walkin cooler and outside walkin cooler. Two boxes of avocados on floors. Water salt bag. Corrected On Site. Repeat Violation.
- Clean equipment stored on floor. Woks under cookline equipment
- Cloth used as a food-contact surface. Under cutting boards. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Server cooler with salads and wine in. No Potentially hazardous food in unit. Corrected On Site.
- Critical - Food not properly protected from contamination. Premade salads stacked on top of each other without protection in between top of salad and bottom of plate/bowl above Repeat Violation.
- Grease accumulated under cooking equipment. On cookline
- In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Wat at 87F on cookline Repeat Violation.
- Critical - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Critical - Potentially hazardous food identified in the written procedure as a food held using time as a public health control has no time marking. Operator was able to determine the time removed from temperature control - corrected onsite. Tempura batter
- Critical - Raw animal food stored over canned/bottled drinks/sauces. Beef, chicken and shrimp in make table cooler. Repeat Violation.
- Reach-in cooler gasket torn/in disrepair. Sushi bar reachin Repeat Violation.
- Critical - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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2/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. One not secured Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner. Using cloths under cutting board at sush counter
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No chlorine test strips
- No copy of latest inspection report.
- Critical - No proof of original employee training cards or certificates provided. Photocopies only
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Using large wooden bowl for sush rice Repeat Violation.
- Critical - Observed food stored on floor. Bag of sugar in kitchen, boxes of food in walkin cooler
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken, beef, shrimp and scallops stored over margarine in make table cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice on cookline at 87F
- Observed nonfood-grade bags used for food storage. Using grocery/carry out bags for food storage in make table and walkin coolers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Batter at 81F on cookline
- Observed reachin cooler gasket torn/in disrepair. Reachin coolers behind sush counter
- Critical - Observed uncovered food in holding unit/dry storage area. Soup bowls with garnish in bowl and pre-made salads, stacked in reachin coolers with No protection in between. Bottom of bowl touching food
- Critical - Observed unlabeled spray bottle. Yellow liquid by handsink
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9/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Behind soda boxes
- Critical - No handwashing sign provided at a handsink used by food employees. Male bathrooms and behind sushi counter
- 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. Licensing inspection
- Critical - Observed buildup of slime on soda dispensing nozzles. Ice chute in kitchen
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wooden sushi mat used. Must now use plastic sushi mats
- Observed gaskets with debris build-up. Make table cooler with slight build up and upright reachin freezer opposite 3 compartment sink
- Critical - Observed interior of microwave soiled. Interior top
- Observed nonfood-grade bags used for food storage. Plastic grocery store/carry out bags in chest freezer with fish inside
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/4/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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