- Basic - Bowl or other container with no handle used to dispense food. In sesame at Sushi area
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On shelf at cook line
- Basic - Cloth used as a food-contact surface. In reach in cooler of Sushi bar
- Basic - Gaskets with slimy/mold-like build-up. At reach in freezer
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Spoon for batter crumbs **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At Sushi area
- 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. Sushi rice **Corrected On-Site** **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. At the little toaster oven at Sushi area
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. The hand sinks at sushi area
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch, bracelet
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice mixing bowl
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Soup spoons
- Basic - Cloth used as a food-contact surface.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice mixing bowl and handle
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer _ all products not commercially packaged.
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on the surface of Sushi rice mixing bowl and wood spatula.
- Intermediate - Handwash sink used for purposes other than hand washing. At Sushi area, hand sink used as prep sink **Corrected On-Site**
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On curtain
- Basic - Food stored on floor. Sauce buckets **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. At cook line
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood for shelving
- Critical - Observed food stored on floor. Cases of oil at cookline, container of foods on walk un cooler floor
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve plastic container with no handle used as scoop in soy sauce, sushi rice
- Observed nonfood-grade containers used for food storage. Grocery bags
- Observed personal items stored with single serve items at sushi area. Cell phone, paper works,
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use milk gallon jug for ice tea
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish, dumpling,
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline and sushi area
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12/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Hand sink by dish area blocked by dirty linen stand
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi Area
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In vinegar sauce bucket
- No copy of latest inspection report. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/03/2012.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon for sushi had not gone parasite destruction as statec on invoice by supplier Advised
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood for shelving
- Observed build-up of dust or dirt on nonfood-contact surface. On vent of ice machine
- Critical - Observed food stored on floor. Cases of oil at cookline, container of foods on walk un cooler floor
- Critical - Observed handwash sink used for purposes other than handwashing. Hand Sink at cookline, cook used as a wash sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Single serve plastic container with no handle used as scoop in soy sauce, sushi rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop
- Observed nonfood-grade containers used for food storage. Grocery bags
- Observed personal items stored with single serve items at sushi area. Cell phone, paper works,
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300ppm for wiping cloth
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use milk gallon jug for ice tea
- Observed utensils stored in crevices between equipment. Knives at cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 78 degree Advised
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Sushi fish, dumpling,
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Should not re-use single use gloves at Sushi Area
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline and sushi area
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 300ppm
- Critical - Working containers of food removed from original container not identified by common name. Fish for Sushi
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10/3/2012 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood
- 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. Wait staff
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over vegetable
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil temp at 62 degree, advised to use time instead of temperature Corrected On Site.
- Critical - Observed toxic item stored by food.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All
- Critical - Working containers of food removed from original container not identified by common name.
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6/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented. Serving Escolar as white tuna, Advised operator either serve Albacore as white tuna or need to spell out Escolar
- No Heimlich maneuver sign posted.
- Critical - No handwashing sign provided at a handsink used by food employees. At Sushi kitchen
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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5/16/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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