- Basic - In-use tongs stored on oven door handle. **Corrected On-Site** **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Raw. Chicken over unwashed lettuce **Corrected On-Site** **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repair man called, corrective action taken **Repeat Violation**
- High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. Corrective action taken , repair man called **Repeat Violation**
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09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk soy
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk soy
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over bulk soy
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Service man called
- Basic - Food employee not using hand antiseptic after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact with ready-to-eat food.
- Basic - In-use tongs stored on oven door handle.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink used for purposes other than handwashing, bowl of water in basin **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Store bag of dry rice off the floor in the dry-storage area.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Do not stor clean glasses on napkins; provide rubber-mesh mats for lining shelves.
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Empty dirty mop water, into the mop sink, after each use.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoop in standing water; store it in the rice, with the handle extending above the rice. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Clean the brown substance, from the ceiling baffle, of the ice machine.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Observed single-service articles stored without protection from contamination.small Togo styrofoam containers **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.cooking wine **Corrected On-Site**
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed open dumpster lid.
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5/30/2012 | Routine - Food | Inspection Completed - No Further Action |
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