- Basic - Ice scoop stored with handle in contact with ice in ice bin. Wait station. **Corrected On-Site** **Warning**
- Basic - unused equipment/supplies present in side storage room.
|
11/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Found in bag if rice **Corrected On-Site**
- Basic - Cardboard used to line food-contact shelves. Vegetable walk in cooler
- Basic - Condensation or other drainage not disposed of according to law.
- Basic - Floor area(s) covered with standing water. Between file tiles of missing grout in the ware wash area
- Basic - Food stored on floor. Soybean oil **Corrected On-Site**
- Basic - Gaskets with slimy/mold-like build-up. Sushi area
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away.
- Basic - Interior of microwave soiled with encrusted food debris. Wait staff area
- Basic - Paper towel used as liner for food container. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Octopus above broccoli **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw pork above dumplings in walk in cooler **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken found at 66F. Corrective action: move chicken below since its sitting on top of another pan
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Establishment is currently on a warning for this violation from the 9/9/14 inspection. Callback due on 11/9
|
10/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In storage area near sushi walk in cooler and in storage room.
- Basic - Dead palmetto bugs on premises. On floor, near unused ice machine.
- Basic - Large amount of unused equipment/supplies present. **Repeat Violation**
- Basic - Leaking pipe at walk in cooler fan unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna loins. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Vacuum sealed tuna loins being thawed without breaking seal according to manufacturers instructions. **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact cover on top of oven. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler shelves with rust that has pitted the surface. Sushi walk in cooler.
- Basic - Wall soiled with accumulated food debris. In storage area near sushi walk in cooler.
- High Priority - Fresh garlic-in-oil mixture held at less than 135 degrees Fahrenheit. corrective action taken: ice bath will be used for product.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp stored over cream cheese. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Cases of raw salmon stored over surimi sticks and produce. Sushi walk in cooler.
- Intermediate - Cutting board(s) stained/soiled. At prep table in kitchen.
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. Small countertop deep fryer in hibachi area. For reporting purposes only.
|
09/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Buffet area
- Basic - Condensation or other drainage not disposed of according to law.
- Basic - Ice scoop handle in contact with ice. Wait staff are
- Basic - Large amount of unused equipment/supplies present. In back storage area. ( site on 9/9/14 inspection)
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in freezer
- Basic - Paper towel used as liner for food container. Sushi area
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Towel bucket
- Intermediate - Handwash sink used for purposes other than storing ends of vegetable and containers in the buffet area **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Wait staff area
|
09/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tank not adequately secured. In storage room. **Warning**
- Basic - Ceiling tile in disrepair. In side storage area. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Wait station. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Large amount of unused equipment/supplies present. Room near wait station is cluttered with old and soiled unused equipment, chairs, racks, ceiling tiles, boxes of decoration and old menus. **Repeat Violation** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. walk in freezer. **Corrected On-Site** **Warning**
- Basic - Wet mops not stored in a manner to allow the mop to dry. Near ice machine. **Corrected On-Site** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In sushi prep area. **Corrected On-Site** **Warning**
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. White rice, 116 F; corrective action taken: product unit turned up. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts, 48 F; tofu, 45 F; at hibachi area. less than 1 hour. corrective action taken: ice added to ice well below product. **Warning**
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets. Sign at buffet states Scallops, product being served is imitation scallops. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. Reading 20 F in ice water. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink in sushi prep area blocked by box of food wrap. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Warning**
|
09/09/2014 | Routine - Food | Warning Issued |
- Basic - Large amount of unused equipment/supplies present. Ice machine, ice cream freezers, fryers. In back area by mopsink, side storage room, and electrical room. **Warning**
|
6/16/2014 | Complaint Full | Call Back - Complied |
- Basic - Can opener blade not kept sharp - observed metal shavings. **Warning**
- Basic - Carbon dioxide tank not adequately secured. By ice machine in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Boxed oil jugs, buckets of sauce. **Warning**
- Basic - Ceiling tile missing. Above ice machine in kitchen. **Warning**
- Basic - Cup with no handle provided to dispense food. **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. At cook line. **Corrected On-Site** **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink by back door needs to be caulked to the wall. **Warning**
- Basic - Food stored in dry storage area not covered. Sugar, brown sugar, starch. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. Kitchen prep area. **Warning**
- Basic - Large amount of unused equipment/supplies present. Ice machine, ice cream freezers, fryers. In back area by mopsink and electrical room. **Warning**
- Basic - Lights in dry food storage area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - Stored food not covered in walk-in cooler. Egg rolls. **Warning**
- Basic - Walk in freezer door in disrepair. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar. **Warning**
- High Priority - Cut cabbage, sprouts cold held at greater than 41 degrees Fahrenheit. Less than 1 hour on hibachi line. corrective action taken: product iced. **Warning**
- High Priority - Displayed food not properly protected from contamination. Raw mushrooms, scallions, fried noodles. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling surimi, some to be cooked, some to be used in uncooked salad, with barehands **Corrected On-Site** **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. Pudding and cut melons, less than 1 hour. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over crab legs in cook lone prep cooler. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef stored over cream cheese. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw fish. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Pans of raw chicken breast stored over raw beef and raw fish. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of certified food manager for establishment. **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 - Nonfood-grade basting brush used in food. Metal banded brush used for honey. **Corrected On-Site** **Warning**
|
4/18/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable. Prep table cutting bard has deep grooves soiled with old food residue.
- Basic - Equipment in poor repair. walk in freezer door.
- Basic - Leaking pipe at plumbing fixture. Hand sink at the end of cookline, by walk in sushi cooler.
- Basic - Soiled/worn tin foil used to cover oven. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair. Meat cooler
- Basic - Wall in disrepair. Wall tiles missing behind prep sink in kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi prep area.
- High Priority - Displayed food not properly protected from contamination. Mushrooms and scallions.
- 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 assembling sushi with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Surimi, 45 F; cut melons, 45 F; advised.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. raw shell eggs stored over plant foods in prep cooler at cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken stored over raw seafood. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance inside the ice bins at wait station. **Corrected On-Site**
- Intermediate - Accumulation of residue on/around soda dispensing nozzles at wait station. **Corrected On-Site**
|
2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
1/23/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Freezer door in disrepair. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. High shelf at cook line. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
|
9/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Carbon dioxide tank not adequately secured. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water. **Warning**
- Basic - Freezer door in disrepair. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler not maintaining time/temperature control for safety foods at 41 F or below. **Warning**
- Basic - Objectionable odor in establishment. Employee restrooms. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. High shelf at cook line. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Walk-in cooler/freezer gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Prepped foods cooler, all foods temping 46 F; **Warning**
- High Priority - Cooked rice cold held at greater than 41 degrees Fahrenheit. Cooked rice temping 61 F; in cooler overnight. **Warning**
- High Priority - Dented/rusted cans present. corrective action taken: operator segregated cans for return to vendor. Food from dented cans must not be served to the public. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Pasta. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice, left from previous day. See stop sale. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near walk in meat cooler. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**
|
9/16/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris/mold like substance inside cabinets under soft serve ice cream machine, dessert line, hibachi area, and cold buffet tables. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Under hibachi grills. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris/mold like substance on the floor under dry food storage shelving. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Black residue build up on walk in cooler surface at sushi cooler **Warning**
- Basic - Carbon dioxide tank not adequately secured. **Repeat Violation** **Warning**
- Basic - Case/container/bags of food stored on floor in walk-in freezer. **Repeat Violation** **Warning**
- Basic - Ceiling tile missing. Storage room. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Floor drains/drain covers heavily soiled. All **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. By sushi cooler **Warning**
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water and food debris. **Repeat Violation** **Warning**
- Basic - Grease accumulated under cooking equipment. Cookline **Warning**
- Basic - Holes in ceiling where pipes enter. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Mold like substance growing on underneath of holster. Bar. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Canned good storage shelf, high shelves in prep area, shelves in sushi storage area, shelves under prep tables. **Repeat Violation** **Warning**
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed. Raw oysters, 70 F; oysters are served raw. **Warning** On callback, shell oysters served raw temping 77 F during thawing process.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. Sushi cooler. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation** **Warning**
- High Priority - Container of medicine improperly stored. Vitamin supplement stored near handsink in hibachi area. **Repeat Violation** **Warning** On callback, vitamin supplement near handsink in hibachi area; vitamins, hand cream, and aspirin stored on window sill above handsink in wait station.
- Basic - High Priority - Dead roaches on premises. In storage area where unused equipment is stored, inside cabinet under soft serve ice cream machine, in cabinet under handsink at hibachi line, on floor in wait station. **Repeat Violation** **Warning** On callback, dead roaches on floor In Storage area where unused equipment is stored.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab, beef, shrimp, 47-57 F; front counter. corrective action taken: product iced. **Warning** On callback, on buffet: boiled eggs, 60 F; cut melons, 53 F; pudding, 52 F; on hibachi line: raw pork, 49 F; surimi, 52 F;
- High Priority - Roach excrement and/or droppings present. On gasket of unused cooler in storage area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in wait station. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days in proper order. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi. **Warning**
|
6/24/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Both at bar **Repeat Violation** **Warning**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. All **Warning**
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Build-up of food debris/mold like substance inside cabinets under soft serve ice cream machine, dessert line, hibachi area, and cold buffet tables. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Under hibachi grills. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. Walk in produce cooler shelves. **Repeat Violation** **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Build-up of soil/debris/mold like substance on the floor under dry food storage shelving. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Black residue build up on walk in cooler surface at sushi cooler **Warning**
- Basic - Carbon dioxide tank not adequately secured. **Repeat Violation** **Warning**
- Basic - Case of single-service articles, chopsticks, stored on floor in dry storage area. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Sushi seaweed. **Repeat Violation** **Warning**
- Basic - Case/container/bags of food stored on floor in walk-in freezer. **Repeat Violation** **Warning**
- Basic - Ceiling tile missing. Storage room. **Warning**
- Basic - Cloth doors to wait station soiled with accumulated dust. **Warning**
- Basic - Cloth used as a food-contact surface. On cooked rice. **Warning**
- Basic - Employee beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.min hibachi area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Faucet handles in Bathroom facility not clean. **Warning**
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Handsink needs to be caulked to the wall. **Warning**
- Basic - Floor drains/drain covers heavily soiled. All **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. By sushi cooler **Warning**
- Basic - Floors not constructed to be easily cleanable. deep groutlines causing retention of standing water and food debris. **Repeat Violation** **Warning**
- Basic - Food debris/sticky residue on storage shelves in wait station. **Warning**
- Basic - Food stored in undrained Water. Raw oysters. **Warning**
- Basic - Grease accumulated under cooking equipment. Cookline **Warning**
- Basic - Holes in ceiling where pipes enter. **Warning**
- Basic - Hood filters missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Large amount of unused equipment/supplies present. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in sushi fish display cases **Repeat Violation** **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Wooden shelf where white barrels are stored is warped, not longer cleanable. **Repeat Violation** **Warning**
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Raw pork loins. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Open condiments provided for self-service not properly protected. Croutons. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw chicken. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw ducks. **Warning**
- Basic - Soda gun holster with accumulated slime/debris. Mold like substance growing on underneath of holster **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Canned good storage shelf, high shelves in prep area, shelves in sushi storage area, shelves under prep tables. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. All gaskets at sushi area **Warning**
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed. Raw oysters, 70 F; oysters are served raw. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Wall and ceiling soiled with accumulated black mold like debris in dishwashing area. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated dust and mold like substance. By prep sink. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation** **Warning**
- Basic - Wiping cloth/towel used under cutting board. **Warning**
- High Priority - Container of medicine improperly stored. Vitamin supplement stored near handsink in hibachi area. **Repeat Violation** **Warning**
- Basic - High Priority - Dead roaches on premises. In storage area where unused equipment is stored, inside cabinet under soft serve ice cream machine, in cabinet under handsink at hibachi line, on floor in wait station. **Repeat Violation** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Displayed food not properly protected from contamination. Ice cream presented in deep containers for customer self service. **Repeat Violation** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Krab, beef, shrimp, 47-57 F; front counter. corrective action taken: product iced. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. sushi rice temp at 110? **Warning**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken thawing on table where sauces and lo mein noodles are stored. **Warning**
- High Priority - Roach excrement and/or droppings present. On gasket of unused cooler in storage area. **Warning**
- High Priority - Some potentially hazardous (time/temperature control for safety) food on buffet hot held at less than 135 degrees Fahrenheit. Fried items, wings, egg rolls, potatoes, **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Chemical bottles stored on the same sane shelf with liquor at bar **Repeat Violation** **Warning**
- High Priority - oysters cold held at a temperature greater than 41 degrees Fahrenheit. Temping 70 F; **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen and wait station. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days in proper order. **Repeat Violation** **Warning**
- Intermediate - Food-contact surfaces encrusted old food debris. Sugar scoop in wait station. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All at cookline **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen and wait station. **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi. **Warning**
- Intermediate - Nonfood-grade stirring wand used in food. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At bar **Warning**
- Intermediate - Soil residue in food storage containers. White barrels. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Small fryer in hibachi area. Notified Fire AHJ. For reporting purposes only. **Repeat Violation** **Warning**
|
4/22/2013 | Routine - Food | Warning Issued |
- Kitchen floor has deep groutlines causing retention of standing water and food debris.
- Lights missing the proper shield, sleeve coatings or covers. In walk in freezer
- Critical - No proof of required employee training completed. No Certificates filled out any employees. Repeat Violation.
- Observed build-up of grease and food debris on exteriors of cooking equipment.
- Observed food debris/ice accumulated on walk in freezer floor.
- Observed nonfood-contact equipment in poor repair Walk in freezer door panel is torn
- Critical - Observed obstructed exit. back exit blocked by unused ice machine. For reporting purposes only.
- Critical - Observed raw animal foods not properly separated from each other in walk-in cooler. Raw chicken over raw beef; raw duck over raw shrimp; raw chicken over raw fish. walk-in cooler.
- Observed unnecessary items on the premise. Assorted clutter and unused equipment.
- Observed walk-in cooler gaskets with slimy/mold-like build-up.
- Observed walk-in freezer gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Soup bowls with no handle used to scoop food.
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12/27/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination. Ice cream displayed in deep containers may not be self served by customers.
- Critical - Displayed food not properly protected from contamination. Condiments at buffet. Repeat Violation.
- Critical - Establishment not maintaining shellstock tags for 90 days. Oyster tags
- Critical - Food not stored in a dry location that is not exposed to splash. Walk-in freezer fan unit dripping water onto food.
- Critical - Hand wash sink in back lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Sushi sink blocked by box of wrap. Corrected On Site. Repeat Violation.
- Critical - Hot water supply not maintained during peak periods.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Identity of food or food product misrepresented. Menu Sign at sushi states White Tuna. Sushi chef states escolar is being served.
- Critical - Identity of food or food product misrepresented. Menu states crab, surimi is being served. This violation must be corrected by : 12/24/2012.
- Kitchen floor has deep groutlines causing retention of standing water and food debris.
- Lights missing the proper shield, sleeve coatings or covers. In walk in freezer
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 12/24/2012. Repeat Violation.
- Critical - No conspicuously located thermometer in glass door cooler.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/24/2013. Repeat Violation.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No pH meter available to test acidity of sushi rice. Repeat Violation.
- Critical - No person in charge of kitchen.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/24/2012. Repeat Violation.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chloriine strips needed. Repeat Violation.
- Observed a nonfood-grade basting brush used in food. Paint brush with metal band.
- Critical - Observed an open beverage container on rack over three compartment sink.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi employee handling surimi sticks with barehands. Repeat Violation. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee handling chicken that will not be further cooked with barehand. Corrected On Site. Repeat Violation.
- Observed build-up of food debris inside cabinets at hibachi line.
- Observed build-up of food debris, dust or dirt on shelving throughout kitchen.
- Observed build-up of grease and food debris on exteriors of cooking equipment.
- Observed build-up of mold-like substance and dust on walk-in cooler fans.
- Observed build-up of mold-like substance on racks of walk-in produce cooler.
- Critical - Observed cloth used as a food-contact surface. Apron in contact with crab shells. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Neosporin in food prep area. Corrected On Site.
- Critical - Observed cutting boards stained/grooved.
- Critical - Observed dead roaches on premises. 1 in unused ice mavhine, 3 on floor in storage room; 5 on floor in alcove near storage area.
- Critical - Observed dead roaches on premises. 2 in cabinet by ice cream bar.
- Critical - Observed dented cans.
- Critical - Observed employee beverage stored with customers food. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook, prep employee
- 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. Dishwasher
- Observed food debris accumulated on walk-in sushi cooler floor.
- Observed food debris/ice accumulated on walk in freezer floor.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch.
- Critical - Observed food stored on dry storage room floor.
- Critical - Observed food stored on floor. In walk in freezer
- Critical - Observed food stored on walk-in sushi cooler floor.
- Observed heavy grease and food debris accumulated under cooking equipment.
- Observed hole in ceiling. Sushi storage area.
- Observed ice scoops stored on soiled surface. Corrected On Site.
- Observed knives stored in crevices between equipment.
- Observed leaking pipe at three compartment sink in kitchen.
- Critical - Observed live flies in kitchen.
- Critical - Observed moldlike substance on broken rice paddle. Corrected On Site- discarded.
- Observed nonfood-contact equipment in poor repair Walk in freezer door panel is torn
- Observed nonfood-grade containers used for food storage. cardboard boxes reused for storing fried noodles.
- Critical - Observed obstructed exit. back exit blocked by several large items. For reporting purposes only.
- Critical - Observed open bags of food exposing the contents to contamination.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rolls at buffet had a temperature between 65-72, less than 4 hours, Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Surimi salad, vanilla pudding, mussels, boiled egg, cut melons, 48-51F. Buffet line. less than 2 hours. Advised to use metal pans. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over cooked crab, walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. Non-commercially wrapped fish stored over surimi. Walk-in freezer.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over sweet potatoes. reachin cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw oysters over lemon wedges, walk-in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over surimi salad. walk-in cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in walk-in cooler. Raw chicken over raw beef. walk-in cooler.
- Observed residue build-up on handsink in back prep area.
- Observed reuse of single-service articles. Sauce jugs cut and reused for scooping food.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wiping cloth chlorine tested over 300ppm. Corrected On Site.
- Critical - Observed small flying insects in kitchen.
- Critical - Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Small fryer in hibachi area. Notified Fire AHJ. For reporting purposes only.
- Critical - Observed toxic item stored by utensils. Spray cleanser stored by plastic sticks for bar garnishes. Corrected On Site.
- Critical - Observed toxic items stored by dry foods. Butane fuel, shaving cream Corrected On Site.
- Critical - Observed toxic items, cleansers, stored by food. Corrected On Site.
- Critical - Observed uncovered food in dry storage area. Chocolate Sprinkles. Corrected On Site.
- Observed unnecessary items on the premise. Assorted clutter and unused equipment.
- Observed walk-in cooler gaskets with slimy/mold-like build-up.
- Observed walk-in freezer gasket torn/in disrepair.
- Observed wall in disrepair. by three compartment sink in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wood shelving in poor repair.
- Observed wooden shelving in cabinet by ice cream bar in poor repair.
- Critical - Pesticide use not in accordance with manufacturer's directions. Household Raid in use.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice has a temperature of 86 degree, less than 4 hours, Advised
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Tested 0ppm. Corrected On Site.
- Soup bowls not properly protected or inverted to prevent contamination.
- Soup bowls with no handle used to scoop food.
- Wet mop not hung to dry.
- Wet wiping cloths not stored in sanitizing solution between uses.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400ppm At sushi area
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10/25/2012 | Routine - Food | Administrative complaint recommended |
- Carbon dioxide tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in sushi cooler.
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. Pork, 124F; buffet line. Advised to use deeper pan.
- Critical - Displayed food not properly protected from contamination. Condiments on buffet.
- Critical - Handwash sink not accessible for employee use at all times. Sushi sink blocked by wrap. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Back Prep area. Corrected On Site.
- Lights missing the proper covers- walk-in cooler.
- Critical - No Certified Food Manager for establishment.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink. Quaternary strips needed.
- Critical - No conspicuously located thermometers in reach-in coolers.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No pH meter to test acidity of sushi rice held off temperature control.
- Critical - No proof of required employee training provided. If operator wishes To order FRA's approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. Chlorine strips needed.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Sushi chefs handling raw fish that will not be cooked with barehands. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. wait station.
- Observed cooler door gaskets with slimy/mold-like build-up.
- Critical - Observed cutting board in prep room stained with soil deposits.
- Critical - Observed employee eating in a food preparation area. Corrected On Site.
- Critical - Observed food stored on floor. Blue crab crates.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed leaking pipe at handsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw fish, 48F. Walk-in sushi cooler. Product must be moved to colder unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice, sprouts on hibachi line. Advised to add ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi, 60F; buffet line. less than 1 hour. Advised to use Time as a Public Health Control.
- Critical - Observed raw chicken stored over raw shrimp, walk-in cooler.
- Critical - Observed raw fish stored over vegetables.
- Critical - Observed raw shrimp stored over cooked surimi. walk-in cooler.
- Critical - Observed raw shrimp thawed in standing water.
- Critical - Observed rice pots encrusted with grease and/or soil deposits.
- Critical - Observed spray cleanser stored in food preparation area. Corrected On Site.
- Critical - Observed the accumulation of dead flies in glue traps installed over prep table.
- Critical - Observed uncovered eggrolls in walk-in cooler. Corrected On Site.
- Critical - Observed unlabeled chemical spray bottle.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
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7/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Koy Wan Hibachi Buffet, 945 W Sr 436 #1179, Altamonte Springs, FL »