- Basic - 1 Dead roach on premises under shelf in dry storage.
- Basic - Beef not covered in walk-in cooler. Put a cover on container **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dumplings stored on floor in walk-in freezer.
- Basic - Food debris/dust/soil residue on dry storage shelves in Hallway to backdoor
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In side display at sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 52°F and cut tomatoes at 47°F,in flip top cooler at cook line. Placed items on ice and cooled down.
- Intermediate - Cutting board(s) stained/soiled. At cook line
|
07/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor tiles missing. Throughout dry storage areas.
- Basic - Ice buildup in walk-in freezer.
|
1/16/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. In hallway towards back door and all dry storage areas
- Basic - Build-up of soil/debris on the floor under shelving. In both dry storage areas.
- Basic - Dead roaches on premises about 50 dead roaches in dry storage area on right hand side.
- Basic - Employee personal items stored in or above a food preparation area. Keys at sushi bar.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris mainly rice in both dry storage area.
- Basic - Floor tiles missing. Throughout dry storage areas.
- Basic - Ice buildup in freezer at the entrance to kitchen.
- Basic - Ice buildup in walk-in freezer.
- Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris at sushi bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit thermometer at sushi bar not readable.
- Basic - Objectionable odor in the back room where a washer and dryer is installed.
- Basic - Stored food not covered in walk-in cooler. Beef and pork.
- Basic - Wall soiled with accumulated food debris. In hallway towards back door and dry storage areas.
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands.cook went from touching raw chicken to touching cooked Edamame without changing gloves and washing hands.
- High Priority - Live, small flying insects in food storage area. In dry storage area on the right.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over tofu and vegetables cut and washed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Storage for a container of water. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At Sushi Bar **Corrected On-Site**
- 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.
- Intermediate - Soil residue in food storage containers. All rice containers in dry storage.
|
1/15/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in /freezer. Chicken.
- Basic - Equipment in poor repair. Shelfs in dry storage.
- 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. Rice and chicken voluntary discarded.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.raw chicken in same bowl with beef.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entrance to kitchen.
|
11/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor.buckets dry storage
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination.takeouts **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.shrimp , chicken, sauce.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.light out
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.hot pepper flakes **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with single-service items.paint/ souffle cups **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.bucket in it **Corrected On-Site**
|
5/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - No handwashing sign provided at a handsink used by food employees.sushi bar Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.inside reach in Corrected On Site.
- Critical - Observed food stored in ice used for drinks.silk milk Corrected On Site.
- Critical - Observed food stored on floor.buckets fish walk in freezer
- Critical - Observed food stored on floor.cocionut milk /sauce dry storage
- Critical - Observed handwash sink used for purposes other than handwashing.dishes in it Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed single-service articles improperly stored.not inverted Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.tofu reach in Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees-sushi bar.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths-chlorine
- Nonfood-contact equipment not designed and constructed in a durable manner-wood shelves needs to be sealed-rice room
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-wood seasoning shelf.
- Observed dusty ceiling tiles and/or air conditioning vent covers-hallway. Repeat Violation.
- Observed residue build-up on nonfood-contact surface-back door.
- Observed ripped/worn tin foil used as shelf cover--walkin
- Observed ripped/worn tin foil used as shelf cover.-hallway wood shelves
- Critical - Observed soil buildup inside ice bin. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
|
5/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed dusty ceiling tiles and/or air conditioning vent covers-over 3-compartment SINK .
- Observed gaskets/seals on cold holding unit in poor repair-walkin and 3-glass door kitchen
- 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-salt. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food--egss over vegetables-walkin. Corrected On Site. Repeat Violation.
- Observed single-service articles improperly stored-not inverted-front sushi counter Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets--sushi area annd cookline.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris-hallway to back door. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface-2-sets shelves-white wood.
- Violation: 37-09-1 Wall not smooth and easily cleanable-doorway to dryer.
- Violation: 42-11-1 Observed unnecessary items on the premise-slicer room.
|
5/3/2011 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner-rusty shelves-cookline Repeat Violation.
- 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.--nipaporn, cnhavanont
- Nonfood-contact equipment not designed and constructed in a durable manner-frezer in hallway rusted on top
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-inside/out walkin door Repeat Violation.
- Observed employee with no hair restraint-waitresses.
- Observed food debris accumulated on kitchen floor-dry storage.
- Observed food debris accumulated on kitchen floor-walkin floor freezer Repeat Violation.
- Critical - Observed food stored in a prohibited area-meat frozeN in plastic grocery bags
- Observed grease accumulated on kitchen floor-under oil barrel-kitchen
- Critical - Observed potentially hazardous food thawed at room temperature in sink.
- Critical - Observed raw animal food stored over cooked food-eggs over noodles- Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation-cookline Corrected On Site.
- Observed residue build-up on nonfood-contact surface-2-sets shelves-white wood.
- Observed residue build-up on nonfood-contact surface.-wood behind freezer -hallway
- Observed ripped/worn tin foil used as shelf cover.-under shelf where tv is on wall Corrected On Site. Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets-cooklline. Repeat Violation. Repeat Violation.
- Observed unnecessary items on the premise-slicer room.
- Observed wall soiled with accumulated black debris in dishwashing area-both sides.
- Observed wall soiled with accumulated black debris in prep area-nextt to swinging door Repeat Violation.
- Observed wall soiled with accumulated food debris-behind slicer and blenders.
- Observed wall soiled with accumulated food debris.-prep near swing door Repeat Violation.
- Observed wall soiled with accumulated food debris.-under oil barell-entire walls both sides
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door Repeat Violation.
- Wall not smooth and easily cleanable-doorway to dryer.
- Critical - Working containers of food removed from original container not identified by common name-rice.
- Critical - Working containers of food removed from original container not identified by common name-seasoning behind hand sink-greentea powder- Corrected On Site.
|
3/3/2011 | Routine - Food | Warning Issued |
- Critical. (A) Except as specified under Subparagraph (B)(2) of this section, SHELLSTOCK tags shall remain attached to the container in which the shellstock are received until the container is empty. (B) The identity of the source of SHELLSTOCK that are sold or served shall be maintained by retaining SHELLSTOCK tags or labels for 90 calendar days from the date the container is emptied by: (1) Using an APPROVED record keeping system that keeps the tags or labels in chronological order correlated to the date when, or dates during which, the SHELLSTOCK are sold or served; and (2) If SHELLSTOCK are removed from their tagged or labeled container: (a) Using only 1 tagged or labeled container at a time, or (b) Using more than 1 tagged or labeled container at a time ... that: (iii) Ensures that SHELLSTOCK from one tagged or labeled container are not commingled with SHELLSTOCK from another container before being ordered by the CONSUMER.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- UTENSILS shall be maintained in a state of repair or condition that complies with the requirements specified under Parts 4-1 and 4-2 or shall be discarded.
- Shells, Use Limitation. Mollusk and crustacea shells may not be used more than once as serving containers.
- Equipment location -- Vending machines, ovens and other equipment shall be located in a room, area or space which is maintained in a clean condition and which is protected from overhead leakage from drains, piping and other sources.
- Good Repair and Proper Adjustment. (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified in Parts 4-1 and 4-2. (B) EQUIPMENT components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturers' specifications.
- Critical. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED.
- Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. Easily cleanable receptacles shall be provided for waste materials and such receptacles in bathrooms for women shall be covered.
- Critical. Exterior Walls and Roofs, Protective Barrier. Perimeter walls and roofs of a FOOD ESTABLISHMENT shall effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
- Mats and duckboards shall be designed to be removable and EASILY CLEANABLE.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Please see inspection report for more details.
- Critical. An operator may not knowingly and willfully misrepresent the identity of any food or food product to any of the patrons of such establishment. The identity of food or a food product is misrepresented if: (a) The description of the food or food product is false or misleading in any particular; (b) The food or food product is served, sold, or distributed under the name of another food or food product; or (c) The food or food product purports to be or is represented as a food or food product that does not conform to a definition of identity and standard of quality if such definition of identity and standard of quality has been established by custom and usage.
|
9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
|
4/8/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/20/2009 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked--sauces in walkin.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above--pre-cooked-chicken
- Critical. Observed raw animal food stored over ready-to-eat food-sushi over Vegetables-sushi bar cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.-raw pork over vegetables-rightside cookline
- Critical. Observed food stored on floor-walkih freezer-egg rolls.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container-ice machine in front of soda dispenser.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.-after touching phone then cutting sushi
- Observed employee with no hair restraint-
- Nonfood-contact equipment not designed and constructed in a durable manner--wood shelves not sealed, must paint.
- Wet wiping cloth not stored in sanitizing solution between uses-sushi bar Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets.-white freezer in kitchen doorway
- Critical. Observed soiled reach-in cooler gaskets-cookline-leftside.
- Critical. Observed soil residue in storage containers next to co2 tanks-back room.
- Critical. Observed soil buildup inside large ice bin. Repeat Violation.
- Critical. Observed encrusted material on blender next to slicer
- Observed build-up of grease on nonfood-contact surface-sides of fryer and floor.
- Observed residue build-up on nonfood-contact surface--white shelves in back hallway across walkin and corner next to walkin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-white shelves where clean dishes are kept.
- Observed utensils stored in crevices between equipment-knife innwall behind handsink-kitchen.
- Drain cover(s) missing-ladies room.
- Critical. Observed handwash sink used for purposes other than handwashing-washing dishes. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation-back door.
- Observed food debris accumulated on kitchen floor--dry storage room where safe is kept.
- Observed food debris accumulated on kitchen floor around waterheater .
- Observed food debris accumulated on kitchen floor-where rice is kept.
- Observed wall soiled with accumulated black debris in handwashing area-sushi bar.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated black debris in walkin cooler Repeat Violation.
- Observed wall soiled with accumulated food debris behind white freezer in kitchen doorway. Repeat Violation.
- Observed wall soiled with accumulated food debris.
- Observed wall soiled with accumulated food debris inside doorway on left wall behind cutting table AND BEHIND FRYING POT.
- Observed wall soiled with accumulated food debris behind coffee maker
- Observed wall soiled with accumulated food debris behind garbage can in kitchen at swing door.
- Observed wall soiled with accumulated food debris.-behind shelf at back door and outside of walkins Repeat Violation.
- Observed wall soiled with accumulated food debris behind slicer.
- Observed dusty ceiling tiles and/or air conditioning vent covers-kitchen. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers-dining room.
- Critical. Observed toxic item stored in food preparation area-roach spray on shelf above slicer-back room.
- Observed unnecessary items on the premise-old cuttingboards in backroom where co2 tanks are.
- No Heimlich maneuver sign posted. Repeat Violation.
|
9/18/2009 | Routine - Food | Warning Issued |
| No report available. | 6/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sushi N Thai, 3755 Hollywood Blvd, Hollywood, FL »