- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet on server
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. There is raw mushrooms over ready to eat vegetables. In cooler. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. There was raw chicken over cooked noodles in upright freezer **Corrected On-Site**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. There is fake nails on the sever
- Intermediate - No probe thermometer provided to measure temperature of food products.A thermometer was given to operator **Corrected On-Site**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Sean
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10/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Womans room
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Shrimp next to ginger **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo from Bar Harbour
- 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 11:30 came out
- High Priority - Raw animal food stored over ready-to-eat food. Raw fishover kale **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. There is raw chicken over raw beef in reachin **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor. Tub of flour and soy sauce **Warning**
- Basic - In-use tongs stored in between storage shelf in kitchen between uses. **Warning**
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5/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Tubs of oil, soy sauce , bag of potatoes **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- High Priority - Container of medicine improperly stored. Bottle of Advil and bottle of mouthwash found on top of refrigerator next to food items **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dishmachine **Corrected On-Site**
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in tub of flour in kitchen **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Tub of flour and soy sauce **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored in between storage shelf in kitchen between uses. **Warning**
- Basic - Stored food not covered in top white freezer next to prep table. Wontons. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep station **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Next to ice machine found lettuce and ice in sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Owners certificate expired. **Warning**
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3/24/2014 | Routine - Food | Warning Issued |
- Basic - Hole in wall. There are small oles in the wall by the handsink
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. The vinegar scoop is immersed in the bucket of vinegar. Corrected on site
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. There is raw duck over unwashed broccoli. Corrected on site
- 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 just made. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. There is raw beef over raw shrimp in the freezer
- Intermediate - Handwash sink used for purposes other than handwashing. There is a sponge in the handsink. Corrected on site
- 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. Wife
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10/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.cook
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.wasabi unit has no thermometer
- Basic - No handwashing sign provided at a hand sink used by food employees.Thesink in the dish area has no handwash sign
- 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.Chopping cabbage without gloves. Corrected on site
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.tempura 41f sitting above cooler line just made. Time discussed with operator. Item iced while in site
- 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 just made
- High Priority - Raw animal food stored over ready-to-eat food.Observed raw fish over ready to eat beans. Corrcted on site
- Intermediate - Handwash sink not accessible for employee use at all times.The handsink has a springroll machine in frontof it
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Amy
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chili- mayo sauce
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Books on site but Amy has not completed the certificate
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6/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/17/2013 | Routine - Food | Call Back - Complied |
- Missing drain plug at dumpster.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.due by jan 17 2013 **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.scoop without handle in rice **Corrected On-Site**
- Observed open dumpster lid.
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12/3/2012 | Complaint Full | Inspection Completed - No Further Action |
- Clean wiping cloth not properly stored.in pocket **Corrected On-Site**
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.scoop in room temp water 72f
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** **Repeat Violation**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.provide documentation if using BH
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in use a scoop
- Critical - Observed raw animal food stored over cooked food.raw chicken over produce cos
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical - Sanitizer not used in accordance with the manufacturer's recommendations.
- Critical - chlorine sanitizer not at proper minimum strength. **Corrected On-Site**
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11/16/2012 | Routine - Food | Warning Issued |
- Critical - Employee not familiar with the Heimlich maneuver.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed toxic item stored above 3 bin s sink
- Critical - Observed unlabeled spray bottle.degreaser Corrected On Site.
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9/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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