- Basic - Attached equipment soiled with accumulated dust, batter drippings on fryer.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, several items in freezer.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee rinsed utensil in handwash sink, strainer. **Corrected On-Site**
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. ... Styrofoam container of Whole Fresh Salmon on floor between rear door and waste receptacle.
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. ... Owner/Operator/Sushi Chef has an "Accu-Cold" super freezer for on-site parasite destruction. There is no documentation recording of parasite destruction for non-exempt" fish.
- 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.
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10/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/8/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food......in sauce , walk in cooler. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- 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......making sushi with bare hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above......sushi rice 74?. Provided and explained to operator about time as a public health. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw eggs above lettuce. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink.....tray, towel . **Corrected On-Site** **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **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......provided time as a public health control form. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked....sauces in walk in cooler. **Warning**
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5/2/2013 | Routine - Food | Warning Issued |
- Basic - Light out in walk-in cooler.
- 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.
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1/30/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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