- Basic - Bowl or other container with no handle used to dispense food. In soy sauce container on storage shelf next to reach in cooler, also containers without handles in multiple bulk bins back of kitchen. Manager removed all containers. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. Along cookline, manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple bags of food in reach in chest freezer across from dish machine on right side.
- Basic - Paper towel used as liner for food container. Paper towels wrapped around frozen fish in reach in freezer across from dish machine.
- Basic - Soil residue build-up on nonfood-contact surface. Behind nozzles on soda machine front of kitchen, nozzle to the left of the ice chute.
- Basic - Storage of tools on shelf above or with food. Various tools stored above open bowls of bread crumbs on storage shelf back of kitchen, manager removed bread crumbs. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee at sushi bar took off gloves, rinsed wiping cloth in hand sink end of sushi bar, put old gloves back on. Manager explained to employee that he needs to wash his hands each time he changes gloves. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink on non chemical side. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs ambient 55° sitting in large bucket above chill line in prep area, manager place in reach in cooler. Recommended adding to Time as a Public Health Control or keeping in cooler.
- 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. Sushi rice is cooked every hour according to chef, but missing time mark. Provided written procedures.
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork stored over top of box of unwashed cabbage in walk in cooler, manager corrected storage. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Small bowl of beef in plastic wrap sitting on top of container of raw shrimp bottom left side of reach in cooler across from cookline, manager removed beef and corrected storage. **Corrected On-Site**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Missing August 2014. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink front of kitchen has water filter attached.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Togo menus do not indicate specifically what rolls are raw.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. For three compartment sink quaternary ammonium
|
09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs by back door. Removed by manager. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Stored food not covered in walk-in cooler. Chicken. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table at sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 71°F in kitchen. Discussed time as a public health control with manager. Moved to cooler.
- High Priority - Vacuum breaker missing at hose bibb. Incorrectly placed before splitter and left side of hose does not have a backflow prevention device. **Repeat Violation**
- Intermediate - Employee filled water pitcher/cup at handwash sink. Water filter on hand sink in kitchen.
- Intermediate - Employee used handwash sink as a dump sink. Ice in hand sink by grill in kitchen. **Repeat Violation**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. March 2014 missing from records. **Repeat Violation**
|
4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used in rice and in crispier for soup. **Warning**
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups above wait station area. **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. Open cup with no lid/straw on rack across from cook area and also water bottle near sushi bar. **Warning**
- Basic - Equipment in poor repair. Chest freezer has a cracked lid. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Soy sauce bucket on floor near cook area and frozen krab sticks stored on floor in walk in cooler. **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. Knives stored between counter in prep area. **Corrected On-Site** **Warning**
- Basic - Lime scale build-up inside ice machine. Also mold build-up in corners of machine. **Warning**
- Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. House-hold drill used as mixer. **Warning**
- Basic - Old labels stuck to food containers after cleaning. Containers in reach in cooler under sushi counter. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. In reach in cooler in prep area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near food prep area next to rice containers. **Corrected On-Site** **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. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Move vacuum breaker to position after splitter on left side with hose. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Containers used to store sauce in walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over edamame and gyoza in chest freezer. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach in dining area. Employee killed roach. **Corrected On-Site** **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cracked shell egg in prep line. Corrective action - egg discarded. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Two sets of test strips: one water damaged and one unopened. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Hand wash sink near sushi bar and at wait station used to dump ice/food. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Restaurant has records on hand for last 30 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in wait station area blocked with shrimp sauce bottle. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items on sushi menu. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle unlabeled on table near sushi bar. **Corrected On-Site** **Warning**
|
10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish in chest cooler
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Corrected On-Site**
- Basic - Reuse of single-use articles. Egg crates reused
- High Priority - Container of medicine improperly stored. Neosporene on top of make table unit **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. Sushi rice; to be discarded at 7:00 if not used
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken and scallops over veggies and cooked chicken **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Corrective action put back in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Multiple items on cookline **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
|
3/29/2013 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/hellium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions near ice machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation or other area. Employee eating behind sushi bar. Corrected on site.
- Critical - Observed food stored in ice used for drinks bottle of pinot griglo in ice machine.
- Critical - Observed food stored on floor, box of salmon on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee dumped bucket of ice in hand wash sink near ice machine.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Employee used bowl to scoop rice.
- Observed personal care item stored with food, cell phone, keys on shelf above prep table reachin cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over cooked chicken, seafood over washed veggies. Corrected on site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over seafood in walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees farenheit or above. Sushi rice 107F, rice holders corrective action made at 2:30 will be discarded by 6:30 suggested time as a public health control.
- Wet wiping cloth not stored in sanitizing solution between uses on prep table reachin cooler.
|
10/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No Certified Food Manager for establishment. 30 days to obtain.
- 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. 60 days to obtain.
|
1/20/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sushi Factory, 7159 Phillips Hwy Ste #3, Jacksonville, FL »