- Basic - Bathroom door not self-closing. **Warning** Door closer installed however not losing all the way
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Heavy carbon buildup on grill **Warning**
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09/05/2014 | Routine - Food | Call Back - Complied |
- Basic - Bathroom door not self-closing. **Warning**
- Basic - Spray bottle containing a food product not labeled. Oil **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook and sushi chef **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 45,raw chicken 45, imitation crab mix 46, in coolers by sushi station, sushi rice 85 f. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Heavy carbon buildup on grill **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Water filter installed on hand wash sink in the kitchen. Explained and advised to install on faucet other than hand sink. Hand should be used only or washing hands. **Warning**
- Intermediate - Manager lacking proof of food manager certification. 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 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**
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09/04/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. On metal of hood system
- Basic - Food stored on floor. Food on floor in kitchen
- Basic - In-use knife/knives stored in container with bottle sauce in top part of reach in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
- Basic - No copy of latest inspection report available.
- Basic - Paper towel used as liner for food container. Paper towels used on top of sushi rice
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm chlorine for wiping cloth buckets
- High Priority - In-use utensil stored in water at or above 135 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with single-service items.spray bottles on counter top above cook line and next to to go containers **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Cooked sushi rice at 160f degrees placed in deep metal pan and has plastic wrap as cover and then placed in cooler to cool **Corrected On-Site**
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7/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back kitchen door
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2/12/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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