- Basic - Case/container/bag of food stored on floor in kitchen./ jugs of oil **Corrected On-Site**
- Basic - Cloth used as a food-contact surface./ damp towel in sushi rice **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly./ was found to not be working on last inspection, is waiting on part, sanitizing dishes in 3 bin sink **Repeat Violation**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 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./ bulk rice container **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ temp 122°f, corrected to 152°f **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination./ butane lighter **Corrected On-Site**
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6/13/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ uses chlorine, test strip did not change color
- 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. / had name but not time on board, did not fully understand requirement **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food./ raw not commercially packaged over ice cream in WIF **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./ lemongrass soup **Corrected On-Site**
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5/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sushi rice
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area.handbab and sweater on shelf next to glass front reaching in kitchen **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
- Basic - Food stored on floor.soy sauce tubs in kitchen **Corrected On-Site**
- Basic - In use utensils stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.sauce in walkin cooler made at 11:00 found at 2:30 at 112° in deep metal pan while covered
- High Priority - Outside mop sink area Vacuum breaker missing at hose bibb.
- High Priority - Raw animal food stored over cooked food.opened package of raw chicken liver over cooked food in the walk in cooler **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.thawing fish **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Temp found at 77° front line and 80° in restrooms
- Intermediate - Light 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 prepared onsite and held more than 24 hours not properly date marked. Cooked rice **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case of single-service articles stored on floor in kitchen.
- 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.cup of coffee on prep table **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.bottle water on prep table **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.sushi chef
- Basic - Food stored on floor.flour and sake
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88°
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Moderate Accumulation of debris inside warewashing machine.
- Basic - Moderate Accumulation of debris on exterior of warewashing machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit.sushi rice found at 90°. Recommend utilizing time control or temperature
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.for rice and flour
- High Priority - Paint thinner stored on top of the ice machine and nest to single service items. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged.plastic wrapped raw chicken stored over plastic wrap pork **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. To strip back to white **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided and educated operator on time/temperature control form
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
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8/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Must be complied by next routine inspection. Operator is working on correcting menus.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
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6/21/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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