- Basic - Clean knives/utensils stored in crevices between equipment. Knife between make table and prep table. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
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09/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean knives/utensils stored in crevices between equipment. Knife between make table and prep table. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 47° and fish 48°F. Operator iced down product. Rechecked shrimp and fish before leaving shrimp 41° fish 42°F. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 48°F. Operator iced down product. Rechecked chicken before leaving. 42°F. **Warning**
- Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
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07/16/2014 | Routine - Food | Warning Issued |
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs over mushrooms inside reachin cooler near cookline.
- 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. See stop sale. **Corrected On-Site**
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1/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Sugar.
- Basic - Cloth used as a food-contact surface. Employee touching rice with cloth.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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7/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk sugar.
- Basic - Clean knives/utensils stored in crevices between equipment. Knife between make table and prep table.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar. **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. See stop sale. On 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 rice inside walkin cooler.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Observed dusty ceiling tiles and/or air conditioning vent covers. above 3 compartment sink.
- Observed employee with no hair restraint. cook.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. to go containers not inverted.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. brown rice inside steamer.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi handwash sink
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
- Observed nonfood-grade containers used for food storage. To-go bags reachin freezer
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken cookline Corrected On Site.
- Critical - Observed toxic item stored by utensils. Cleaner on shelf with cleean dishes on cookline
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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