- Basic - Bowl or other container with no handle used to dispense food. Scoop handle inside the rice at the hibachi cook area **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Clean the mop sink **Warning**
- Basic - Build-up of grease/dust/debris on hood filters at the hibachi cook area **Warning**
- Basic - Ceiling vent had accumulation of black substance at the rear cook area. **Warning**
- Basic - Dusty ceiling at the rear cook area **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking cup on the top of the hibachi cooler. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Sushi employee eating at the sushi prep area. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee keys on the top of the hibachi cooler **Corrected On-Site** **Warning**
- Basic - Employee using cooking spatulas to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs at the hibachi cook line **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Buckets of sauces under the hand sink at the rear cook area. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Cooking oil and buckets of sauces before the dish machine **Corrected On-Site** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between the flat top and the table at the front counter **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at the rear cook area was 83° **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in sanitizer between uses. Cooking utensils at the rear cook line in sanitizer water. **Corrected On-Site** **Warning**
- Basic - Light not functioning under the hood at the rear cook area **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover the stove **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Clean inside the cabinet at the hand sink at hibachi / sushi line. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter / sushi area. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Label the sauce bottles at the front line cook area. Label the water bottle at the frontline cook area. Label the sugar container at the rear cooking area Label the flour container at the rear cooking area Label the tempura flakes at the sushi area **Warning**
- High Priority - Employee washed hands with cold water. Hot water was turned off at the frontline cook / prep areas **Repeat Violation** **Warning**
- 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. Sushi rice **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at the hibachi line not washing hands and changing gloves between soiled. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with large pot of waste oil and sauces **Corrected On-Site** **Warning**
- Intermediate - Hot water supply not maintained during peak periods. Hot water turned off at the sushi station **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside of the Hibachi cooler. **Warning**
- Intermediate - Soil residue in food storage containers. Flour / sugar containers **Repeat Violation** **Warning**
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter on the ice machine **Corrected On-Site** **Warning**
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10/09/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove tops excessive food debris **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Habachi cook line. **Warning**
- 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. Sushi bar **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar **Warning**. Call back found open cups of drinks next the the employee preparing the sushi at the sushi bar / habichi area.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside the toaster oven at the sushi bar **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Habachi reach in cooler **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on the cook line at the front . Cook on the rear cooking area. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at the sushi bar moved from the prep areas several times to the rear of the kitchen, returned to work did not removed the gloves and wash his hands **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish per the butter in the walk in cooler **Warning**. Call back found the raw tuna over cut onions / cut cabbage in the walk cooler.
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07/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stove tops excessive food debris **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Habachi cook line. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. White cutting board at the rear. **Warning**
- 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. Sushi bar **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Employee at the sushi bar **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Sushi bar **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Inside the toaster oven at the sushi bar **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Habachi reach in cooler **Corrected On-Site** **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Stored food not covered in walk-in freezer. Ice creams left open in the walk in freezer **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Ground pepper at the habachi line. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook on the cook line at the front . Cook on the rear cooking area. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at the sushi bar moved from the prep areas several times to the rear of the kitchen, returned to work did not removed the gloves and wash his hands **Warning**
- High Priority - Employee washed hands with cold water. Employees at the habachi and sushi bar washing hands with only cold water. **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed two employees from the front habachi cooking area wash spatulas and forks at the rear sink and not sanitize them before recooking. **Warning**
- 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. Employee at the sushi bar informed rice prepped at 11:00am **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish per the butter in the walk in cooler **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Large ice machine in the rear **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Employee wash out the wiping towel at the hand sink. Ice cream scoop stored in the hand sink in the rear. **Warning**
- Intermediate - Hot water supply not maintained during peak periods. Hand sink at the sushi bar **Warning**
- 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. **Warning**
- Intermediate - Soil residue in food storage containers. Food storage containers at the rear cooking areas **Warning**
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4/28/2014 | Routine - Food | Warning Issued |
- 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. Open bottle of drink in the frontline cooler. **Repeat Violation**
- Basic - Equipment in poor repair. Hand towel dispenser at the sushi line to operating. **Corrected On-Site**
- Basic - Food stored on floor. Plastic buckets of sauces in the kitchen/ walk in cooler. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Sushi bar gasket.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Tool bag over the prep area **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish containers in the walk in freezer not identified.
- 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. Sushi rice at the sushi bar. Manager informed it was made at 10:15am. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shell eggs over the container of margarine in the kitchen prep cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand-washing. Hand sink at the sushi line being use to was kale/ mango. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Rice/ flour containers. Clean inside the handles.
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8/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cups/ glass with drinks at the sushi bar. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bowl without handle scoping the noodles / rice at the sushi cook line. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
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3/1/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cups/ glass with drinks at the sushi bar. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wrist bands removed from employee(s) hand. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Soiled towels under the cutting board at the sushi bar. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bowl without handle scoping the noodles / rice at the sushi cook line. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Small toaster oven at the sushi bar, **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi bar **Warning**
- Basic - No suitable facilities provided to store employee clothing and other possessions. Employee jackets hanging over food in the dry storage rack. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Standing water in mop sink/mop sink draining very slowly. Hand sink at the sushi bar not draining properly. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. DISHMACHINE: Lack of proper sanitization. Discontinue use DISHMACHINE for sanitizing. Set up manual sanitization until DISHMACHINE is sanitizing properly. **Warning**
- 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. Employee slicing exempt tuna with bare hand at the sushi bar. **Warning**
- High Priority - Toxic substance/chemical improperly stored. Can of raid at the hand sink at the sushi bar. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solution on the dry food storage rack. **Warning**
- Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Brown rice in the reach in cooler at the cook line. **Warning**
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2/26/2013 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Habachi rice at 60 degrees cooked 7/24/12 in the walk in cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Non-handle metal container scooping the rice. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon with the handle in krab salad at the sushi bar.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Spoon with the handle in the tofu. Corrected On Site.
- Observed build-up of light grease on nonfood-contact surface. Habachi cooking area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven at the sushi bar.
- Critical - Observed interior/exterior of microwave soiled.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Cut lemon stored with raw shell eggs at the cookline cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Habachi rice.
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish in the cooler/freezers not labeled with identity of the fish product.
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Call Back - Complied |
- Observed apron stored on dry storage rack in kitchen. Repeat Violation.
- Critical - Observed dishmachine chlorine sanitizer not at proper minimum strength. 0ppm chlorine.
- Critical - Observed food stored on floor. Container of meat in walk in freezer. Corrected On Site.
- Critical - Observed food stored on floor. Sushi ginger just outside walk in cooler. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Observed open uncovered raw chicken stored next to open uncovered green onions. Chicken and green onions were in contact with each other. Operator was informed to cook green onions to 165of or higher. Make table in reach in cooler on cookline. Repeat Violation.
- Observed in-use utensil not stored with handle above the top of potentially hazardous food and the container. Tempura scoop with handle was stored inside container in contact with product. Next to soups in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese on front sushi line temped 64of. Product was not in process of preparation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter on cookline next to fryer temped 79of. Batter was not in process of preparation.
- Critical - Observed raw shell eggs stored on rack directly above ready to eat soy sauce in cookline reach in cooler.
- Observed scoop without handle (bowls) stored inside container of vegetables in make table of front reach in cooler. Bowls were in contact with product. Corrected On Site.
- Observed scoop without handle stored inside container of white pepper on dry storage rack in kitchen scoop without handle was in contact with product. Corrected On Site.
- Observed scoop without handle stored inside containers of brown sugar, rice, panko containers in large white containers in kitchen near cookline. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Bleach and dish detergent stored next to utensils on rack above three compartment sink.
- Critical - Observed vacuum breaker mising at both hot and cold hose bibbs at mopsink.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Cloth next to hot soup holders in kitchen. Corrected On Site. Repeat Violation.
- Observed wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cookline reach in cooler countertop. Corrected On Site. Repeat Violation.
- Observed wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket under cash register tested 0ppm.
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6/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice on cookline. Operator stated that product had been unrefrigerated for 3 hours. Corrected On Site. Time as a public health control explained filled out and implemented. Sushi rice in rice cooker on front cookline temped 78oF. Operator stated that product was prepared at 11:00am. Product was temped at 4:00pm. Tempura batter in between grill and fryer in kitchen temped 68oF. Operator stated that product was prepared at 11: 00am. Product was temped at 3:00pm. Establishment could not time as a public health control form. Establishment did not have buffer solution forPH meter.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice in rice cooker on cookline, temped 80oF. Operator stated that product had been unrefrigerated for 3 hours. Corrected On Site. Time as a public health control explained filled out and implemented.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Observed raw fish stored on rack directly above ready to eat commercially prepared mayonaise and dressing in front reach in cooler next to cash register.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Observed shopping bags used to store frozen meat in walk in freezer.
- Violation: 21-12-1 Observed Wet wiping cloth not stored in sanitizing solution between uses. Next to margarine on grill. Corrected On Site.
- Violation: 40-04-1 Observed jacket stored next to go boxes on top of reach in cooler upfront. Behind grill. Corrected On Site.
- Violation: 42-03-1 Wet mop not hung to dry. At mopsink.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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4/24/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Equipment food-contact surfaces and utensils not sanitized. Observed in-use spatula and tongs not properly sanitized before reuse. Food handler in kitchen. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. Front handwashing sink next to grill.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Operator could not provide documentation to prove that salmon roe "raw fish eggs" had undergone parasite destruction.
- Observed Wet wiping cloth not stored in sanitizing solution between uses. Next to margarine on grill. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of coffee and water on food prep counter nexct to front hnt handwashing sink. Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. Corrected On Site.
- Critical - Observed employee engage in food preparation, without washing hands prior to putting on a new pair of gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Observed a waitress drop off soiled dishes at dishwashing station with bare hands and then pick up a clean plate with a customers food on it without washing hands in between. Corrected On Site.
- Observed employee with no hair restraint. Dishwasher while cleaning dishes. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while cleaning dishes. Dishwasher was wearing a metal watch. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed food handler on cookline preparing food with a metal watch on, and bracelet. Corrected On Site.
- Critical - Observed food stored on floor. Boxes of frozen meats stored on floor in walk in freezer. Corrected On Site.
- Critical - Observed food stored on floor. Boxes of vinegar and enriched macaroni product in kitchen next to dry storage rack. Soy sauce containers on floor underneath handwashing sink in back of kitchen.
- Critical - Observed food stored on floor. Containers of soy sauce in walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed employee preparing a chlorine sanitizer bucket in front handwashing sink next to grill. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed metal bowl stored inside container of rice in contact with product. Front reach in cooler behind grill. Corrected On Site.
- Observed jacket stored next to go boxes on top of reach in cooler upfront. Behind grill. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Observed shopping bags used to store frozen meat in walk in freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice on cookline. Operator stated that product had been unrefrigerated for 3 hours. Corrected On Site. Time as a public health control explained filled out and implemented.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed containers of shell eggs stored on rack directly above ready to eat rice and lettuce in walk in cooler. Rack closest to entrance.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed raw fish stored on rack directly above ready to eat commercially prepared mayonaise and dressing in front reach in cooler next to cash register.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer bucket strength next to reach in cooler in kitchen measured over 200ppm chlorine.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food. Observed bags of unwashed asparagus stored on rack directly above ready to eat chives in walk in cooler. Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. Grease fire extinguisher next to grill on floor. Near public restrooms.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice in rice cooker on cookline, temped 80oF. Operator stated that product had been unrefrigerated for 3 hours. Corrected On Site. Time as a public health control explained filled out and implemented.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher wash hands with soiled/used latex gloves on without removing prior to washing hands. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. At mopsink.
- Wet mop not hung to dry. At mopsink.
- Critical - Working containers of food removed from original container not identified by common name. Observed container of chili powder not labled on dry storage rack. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Observed containers of brown sugar, flour, and tempura crumbs unlabled. Underneath food prep table in kitchen. Corrected On Site.
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2/24/2012 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided at employee hand wash sink.
- Critical - Manager lacking proof of Food Manager Certification.
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees.Cooks' line.
- Critical - No handwashing sign provided at a handsink used by food employees.Restrooms.
- Critical - No handwashing sign provided at a handsink used by food employees.Sushi line area.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed sneeze guards not constructed to protect food totally on the grill by the sushi line.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area.
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9/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Urban Hibachi, 3120 S Kirkman Road, Unit J, Orlando, FL »