- Basic - Food stored on floor, buckets with sauce by 3 compartment sink .
- Basic - Standing water in handwash sink/ handwash sink draining very slowly., by cooks line.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled
- Intermediate - Cold water not provided/shut off at employee handwash sink, control valve is stripped,, handsink by dishwashing area.
- Intermediate - Handwash sink used for purposes other than hand-washing holding equipment by 3 compartment sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, butter cinnamon. **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
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07/30/2014 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food., holding raw chicken inside reach in freezer, by cooks line. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- High Priority - Employee washed hands with no soap, cook. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, reconstituted batter was 75°f, by cooks line. Salmon was left out and was 50°f, product was refrigerated. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above, shrimp Tempura was 89°f, sushi area. **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, butter inside walk in cooler. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing, cleaning wiping cloth by cooks line. **Warning**
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07/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable., kitchen area.
- 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, coffee cup in sushi bar.
- Basic - Food stored on floor, plastic containers of Mayonaise by walk in cooler.
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products, cook using same cooking utensils between raw products and cooked products. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels, by ha chi area.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable, use of concrete brick to hold bag of onions by back door.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, stored on top of sushi prep area, and on top of food prep table in front of handsink by 3 compartment sink.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged, raw chicken in sheet pan wrapped in house was stored over bags of noodles inside reach in freezer by cooks line.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, sushi chefs were going inside kitchen to pick equipment and products, also touching wet wiping cloths in the sushi area then working with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening, portioned butter used for cooking, inside walk in cooler, milk inside reach in cooler by server station.
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled reach-in cooler gaskets, sushi area and cooks line.
- Basic - Working containers of food removed from original container not identified by common name, water, oil.
- 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., raw duck was stored over raw clams inside reach in freezer . **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken was stored with raw shrimp and over raw beef inside walk in cooler . **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked, sushi fish in sushi bar.
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food stored on floor, buckets with onions inside walk in cooler **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food, use of cardboard to stored wrapped sushi fish inside reach in freezer by cooks line.
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4/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions, by habashi area
- Critical - No conspicuously located thermometer in holding unit, dasani cooler by server station.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, by rice cookers.
- Critical - Observed obstructed emergency exits, back hallway was blocked with chairs and unused equipment . For reporting purposes only.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination, plates next to handsink , suahi area.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked, milk container inside reach in cooler by server station .
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5/4/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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