Sushiology Lake Buena Vista, 12211 Regency Village Dr Ste 7, Orlando, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Basic - Carbon dioxide/helium tanks not adequately secured. Frontline next to sushi reach in cooler
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open container of water. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on shelving above clean food containers.
- Basic - Floors not maintained smooth and durable.
- Basic - Gaskets with slimy/mold-like build-up. Slight build up - Cookline reach in cooler
- Basic - Hole in ceiling. Where pipes/cables pass through ceiling - next to cookline
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice ladle **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reach in cooler
- Basic - No copy of latest inspection report available.
- Basic - Single-service items stored on floor. Boxes of single service items on floor - upstairs storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Frontline and kitchen.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine less than 50ppm. New solution prepared and chlorine at 50ppm. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles - above sushi reach in cooler - frontline.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 44-45 - container stored above other containers in make table - container transferred to reach in cooler below.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice cooker: white rice 130-136° - temperature adjusted - holding at 140° at end of inspection. Sushi rice: held at room temperature at 121-127° - discussed and provided Time as a Public Health Control procedure. Procedure to be completed (assisted employee with filling in some of written procedure). Time stickers placed on containers - 1-5pm. Corrected on site
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp above broccoli - Cookline reach in cooler (cos) Corrected On-Site**. Raw fish above volcano mix (imitation crab and mayo) - front reach in cooler
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Volcano mix: mayo, imitation crab, and fish eggs dated 10/21. Past seven day shelf life.
- Intermediate - Establishment advertised red snapper on the menu/menu board but served another type of fish. Snapper advertised on numerous menu items. Requested invoice for snapper to very proof of parasite destruction and, as per employee, tilapia is used instead of snapper. Invoice for tilapia provided. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Partially cooked chicken not labeled: Cookline reach in cooler/make table. Non continuous cooking procedure emailed to operator.
- Intermediate - Spray bottle containing toxic substance not labeled. By three compartment sink
|
10/28/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw salmon next to cooked chicken ,reaching cooler .
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
|
6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
|
7/25/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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