- Basic - Cutting board has cut marks and is no longer cleanable.
- 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./ and on self above single serve **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. / backpack laying on bag of corn starch **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./ water temp 112°f **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface./ under side of soda dispensing nozzles
- Basic - Working containers of food removed from original container not identified by common name./ bulk flour **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ in walkin cooler raw and cooked chicken 45°f, manager states door was open during delivery, took temp check at 11am and temp 40°f
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Corrected On-Site**
|
5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. **Corrected On-Site**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Electric drill used to mix foods.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
|
11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Green cutting board has cut marks and is no longer cleanable.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Employee touching cabbage 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. **Corrected On-Site**
|
5/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cabbage not washed prior to preparation. **Corrected On-Site**
- Basic - In-use tongs stored on grill handle between uses. **Corrected On-Site**
- Basic - Two employees with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
|
1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with heavy accumulation of condensation water. Corrected On Site.
|
10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
|
4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing- 10 ppm sani bucket.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures- PHF's at 45f in walk in cooler. This violation must be corrected by : 4/16/12.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours- lo mein cooled overnight at 47-49f.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical - Fruits/vegetables not washed prior to preparation- peeling carrots. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- lo mein in deep covered containers.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit- raw eggs at 45f, raw chicken at 45f in walk in cooler. This violation must be corrected by : 4/17/12.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed- chlorine concentration over 200 ppm.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
4/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.blocked by dirty dishes Corrected On Site.
- Critical - Observed employees slinging raw chicken next to clean vegetables Corrected On Site.
|
12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. At hand wash sink located by cook line. Corrected On Site. Repeat Violation. Operator provided soap.
- Critical - Hotel pans not sanitized properly after cleaning. Corrected On Site. Dish washer set up sanitizer at 100 ppm.
- Critical - Observed an open beverage container stored over clean equipment. At back kitchen storage. Corrected On Site. Operator moved drinks.
- Observed reach-in cooler gasket torn/in disrepair. At sushi cooler
- Critical - Observed unwashed vegetables stored with other ready-to-eat food. In walk in cooler. Corrected On Site. Employee moved unwashed vegetable to bottom shelf.
|
4/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw sushi tuna stored over ready to eat Krab meat. At sushi cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Counter employee scooping ice with cup with no handle. At front counter area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi rice station. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands. Container of chemical sanitizer in sink. At handwash sink located by three compartment sink. Corrected On Site.
- Observed green cutting board located in back kitchen grooved/pitted and no longer cleanable.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At handwash sink located by three compartment sink. Corrected On Site.
|
11/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Foods properly cooled
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Toxic items labeled and used properly
|
2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Reconstituted garlic at cook line not kept at 41 F or below or greater than 135 F.
- Critical. Observed live flies in kitchen.
|
7/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/10/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 2/5/2009 | Routine - Food | Warning Issued |
| No report available. | 8/28/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Maki Of Japan #100, 8200 Vineland Ave #1173, Orlando, FL »