- Basic - Bowl or other container with no handle used to dispense food. Observed establishment uses plastic take-out soup containers as food scoops.
- Basic - Cloth used as a food-contact surface to cover sushi rice. Cloth was removed. **Corrected On-Site**
- Basic - Faucet/handle in disrepair at plumbing fixture. The hot water faucet handle spins around but doesn't turn on the hot water.
- Basic - In-use tongs stored on oven door handle. Tongs were moved. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting boards in the kitchen and sushi prep areas.
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Tempura batter at 76° in the kitchen. Owner discarded. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested over 200 ppm chlorine, retested at 100 ppm. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink in the kitchen.
|
10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.Flour Open.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - Open dumpster lid.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Water pressure lacking at fixtures that require the use of water. Men's room HWS.
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Used for soy sauce in the walk-in cooler. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Kitchen **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onions, broccoli and lettuce in the walk-in cooler. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Cleaver on the cooks line. **Warning**
- Basic - Cloth used as a food-contact surface. Used to cover many different foods in the walk-in cooler. **Corrected On-Site** **Warning**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over carrots in the walk-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon used for sushi. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over eggs **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Upstairs in the second dining area. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles under the dish machine. **Warning**
|
12/5/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Observed in sugar and rice bins. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean utensils or equipment stored in dirty container. observed under food prep table. **Corrected On-Site**
- Basic - Equipment in poor repair. Microwave door broken, missing.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Observed in food prep area lights not functioning.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in panko container. **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Observed sushi cooler not holding proper temperature of fish at 41?f or lower, seafood was at a temperature of 47? f. Operator iced down and called maintenance repair, also facility has working units. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Observed raw shell eggs over onions. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw chicken over sauce. Unit by dish area. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed in wait station on floor 2.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi station. **Corrected On-Site**
|
4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.
- Observed equipment in poor repair.microwave
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed soil residue in storage containers.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name.
|
8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food stored in walk-in cooler not covered.
- In-use knife/cleaver/spatula stored between pieces of equipment. Corrected On Site.
- In-use utensil stored in standing water less than 135 degrees Fahrenheit.knife sushi bar Corrected On Site.
- Critical - Soil residue in food storage containers.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. in service area Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. in service area
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.storing utensil Corrected On Site.
- Observed personal care item stored with food. employee clothes in walk in cooler Corrected On Site.
- Observed residue build-up on nonfood-contact surface. foods containor in kitchen
- Critical - Observed uncovered food in holding unit/dry storage area. plantfoods in walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. seafood , sauces , plantfoods in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
|
11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.cookline Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Soiled items too large for warewasher or three-compartment sink not scrapped or rough cleaned to remove food particles.
|
6/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.back door
- Observed wall soiled with accumulated black debris in dishwashing area.
|
12/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
10/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed single-service articles stored without protection from contamination. Corrected On Site.
|
5/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
|
1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice
- Critical. Observed food stored on floor.onions in walkin
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
|
9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sushi Tom, 1396 Sw 160 Ave #4, Sunrise, FL »