- 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 0 ppm chlorine. **Warning**
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5/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair.White reach in cooler with whipped cream 48°f ambient air temperature. Whipped cream 48°f. **Warning**
- Basic - Floor soiled/has accumulation of debris. In sushi area. **Warning**
- Basic - Food stored on floor. One container of sushi rice sauce in dry storage room. **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 0 ppm chlorine. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon. Operator stated that he left it at home. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.White reach in cooler with whipped cream 48°f ambient air temperature. Whipped cream 48°f. Product was not in the process of preparation or cooling. Corrective Action: operator placed product into a cooler that was holding 41°f. **Warning**
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2/28/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit across from ice machine.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice 98°F, preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than hand washing at the cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line.
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11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Floor area(s) covered with standing water by the ice machine.
- Basic - Food stored in holding unit not covered. Reach in cooler at the cook line.
- Basic - No copy of latest inspection report available.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer y not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Toxic substance/chemical stored by or with single-service items.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. There were household pest control sprays here. Raid. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Sushi area.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi area.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi area.
- Critical - Observed raw animal food stored over cooked food. Reach in freezer.
- Observed ripped/worn tin foil used as shelf cover.
- Observed single-service items stored on floor. To go containers.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink- kitchen. Corrected On Site.
- No copy of latest inspection report.
- Observed build-up of grease on hood filters.
- Observed wiping cloth used to hold cutting board steady. Advised to use rubber mats.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Caulking at hand sink of wait station needs to re-caulk
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Lights missing the proper shield, sleeve coatings or covers. Behind Sushi bar and wait station
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar
- No plan review submitted for adding a Sushi bar. Advised operator needs to submit plan within 60 days after open.
- Critical - No proof of required employee training provided.
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8/10/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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