- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed grease build up on understructure of the fryers.
- Basic - Hole in wall above the mop sink.
- Basic - Working containers of food removed from original container not identified by common name. Observed multiple squeeze bottles on cook line holding assorted sauces without labeling.
- High Priority - Vacuum breaker missing at mop sink faucet.
|
10/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO bottles in dry storage room next to office not properly secured. **Repeat Violation**
- Basic - Food contaminated by unsanitized equipment. See stop sale. Observed container placed on top ready to eat food (carrots) in the reach in cooler. Container removed from direct contact with food (carrots).
- Basic - In-use tongs stored on oven door handle. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in reach in cooler behind sushi bar.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee prepare salad with green garnish without using gloves. Green garnish was discarded and raced with new garnish using gloves. **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Observed multiple containers in walk in cooler without proper date marking.
|
07/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured at multiple location throughout restaurant.
- Basic - In-use tongs stored on oven door handle.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulb in walk in cooler without proper shielding.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in stand up reach in cooler where drinks are held.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler gasket torn/in disrepair. Observed worn gasket for walk in cooler door close to handle.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to dishwash machine.
|
4/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Handwash sink used for purposes other than handwashing. Handsink in sushi area used to hold bucket of lettuce. **Corrected On-Site** Priority: Intermediate
- Intermediate - Observed: Hot water not provided/shut off at employee handwash sink in waiting area as well as sink by dishmachine . Priority: Intermediate
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** Priority: Basic
- Basic - Observed: No handwashing sign provided at a hand sink used by food employees in sushi bar. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 70°F in kitchen. Time as a public health control implemented for sushi rice. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw shrimp over vegetables in walkin cooler Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw fish in reachin freezer. Priority: High Priority
|
1/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
|
4/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hot water not provided/shut off at employee hand wash sink. Server station handwash sink.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Need chlorine strips for dishmachine and quat strips for sanitizer dispenser.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/21/2012 | Routine - Food | Call Back - Complied |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. 7 employees on duty engaged in various forms of food preparation - cooks, sushi preparers/waitstaff. No certified food manager on duty.
- Critical - No handwashing sign provided at a handsink used by food employees. sushi station
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi station
- Critical - Observed cloth used as a food-contact surface. regular cloth towel in contact with glass noodles, cookline reach in cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in-use utensils in 80 F standing water, cookline
- Observed open dumpster lid.
- Critical - Observed screen in door torn/in poor repair. back screen door
|
3/19/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 47 F walk-in cooler ambient temperature
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. handling sushi with bare hands, was putting seafood back into sushi cooler Corrected On Site. gloves
- Observed grease accumulated under cooking equipment. under fryers
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in-use utensils in 84 F standing water Corrected On Site. put through dishmachine
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. curry sauces [contain coconut milk] 47 F in walk-in cooler. Meat being thawed was placed in other functional coolers. Bean sprouts were discarded. Corrected On Site. placed into other functional coolers
- Observed utensils stored in crevices between equipment. several knives between reach-in cooler and table, cookline Corrected On Site.
|
9/21/2011 | Routine - Food | Warning Issued |
- Critical - No handwashing signs provided at handsinks used by food employees. sushi bar, both bathrooms
- Critical - Observed buildup of black-like slime in the interior of ice machine.
- Observed employee with no hair restraint. kitchen cook
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical - Thermometers not calibrated according to manufacturer's specifications. stem thermometer broken
|
5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sushi Thai Too, 25301 S Tamiami Trl #2, Bonita Springs, FL »