- Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk in cooler
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Dry storage
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler door handle broken
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Handle on walk in cooler broken
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Missing drain plug at dumpster.
- Basic - Plumbing system in disrepair. Knob on hand wash sink not working
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in kitchen. **Corrected On-Site**
- Basic - Food stored near sink exposed to splash.
- Basic - Light not functioning. Hood.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line.
- Basic - Water leaking from faucet/faucet handle. Kitchen handsink.
- Basic - Wiping cloth soap solution stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- High Priority - Soap dispenser by food.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
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10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. 2 oz. cup. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sushi bar.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Chemical spray bottle.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Repeat Violation**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. **Repeat Violation**
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5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cloth used as a food-contact surface. To cover sushi.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Leaking faucet at plumbing fixture. Sushi bar.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter 64?F. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi (rice)
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer buckets.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
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