- Basic - Bowl or other container with no handle used to dispense food. Sauce container in walk in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment. Scrapper stored between the wall and 3 compartment sink.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In sugar container.
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi cooler behind front counter.
- Basic - Wash solution not clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine chlorine sanitizer below 50 ppm chlorine.
- 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 cooler. Shell eggs stored by raw calamari.
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10/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks facing up in clean storage container near pass thru window.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Large pot of cooked rice in walk in cooler at 45° F, discarded by manager. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Serving trays stored on hand wash sink near soda machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler: cooked chicken and beef, dumplings, cut lettuce, cooked rice, etc. **Repeat Violation**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. **Corrected On-Site**
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6/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in freezer door frame soiled.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, ground beef, seasoned turkey in walk in cooler.
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2/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed. Temporary license still in display case from licensing inspection on 9.3.2013.
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handles for uncooked rice laying in product.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. War wash area.
- Basic - No copy of latest inspection report available.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer door frame soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 64° F, not held more than 4 hours, no time mark. Cook states rice came out at 9:00, he will discard at 1:00 pm.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice, not held 4 hours or more until 1:00 pm.
- High Priority - Raw animal food stored over cooked food. Pan of raw ribs stored on top of pan of cooked chicken in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food. Pan with raw shrimp and scallops stored on rack above condiments in squeeze bottles in cook line reach in cooler.
- 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. This violation must be corrected by Wednesday January 29th 2013. **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. Sushi rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, ground beef, seasoned turkey in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle under kitchen hand wash sink.
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11/27/2013 | Routine - Food | Warning Issued |
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make station in kitchen.
- High Priority - Vacuum breaker missing at hose bibb. Mop sink and outside back door.
- Intermediate - No paper towels or mechanical hand drying device, soap, sign provided at handwash sink. Kitchen.
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9/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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