- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display
|
6/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. To go containers used as scoops. Floating in sauce.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Pot of soup. **Corrected On-Site**
- Basic - Food stored under dripping water line. Open box of desserts in walk in freezer covered in ice, under condensation drain
- Basic - In-use rice scoop/spoon and chopsticks stored in standing water less than 135 degrees Fahrenheit. 78
- Basic - Interior of microwave soiled with encrusted food debris. Both
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Both on cookline, both restrooms
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
- Basic - faucet handle missing, hot water, end of sushi line.
- High Priority - License expired within 30 days after expiration date. Expired 4/1/13
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Scallops served raw purchased from Restaurant Depot. Tilapia, escolar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.shrimp 73. 78 above in large pan above drop in for 1 hr per operator. Moved to walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw beef over cooked rice, glass cooler **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Around soda lines, debris in corner of ice bin, bar
- Intermediate - Food manager certification expired. Pic expired 2011.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Both on main cookline, all in sushi area, both in hibachi, both restrooms, bar, server station.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area
- 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.
- Intermediate - No soap provided at handwash sink. Bar, server area near sushi, men's room
|
4/9/2013 | Routine - Food | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of the big five
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. The dishmachine is not capable of operating through all its proper functions. The 3 sink shall be used until deficiencies have been corrected. Sanitizing wares and untensils shall be done in the three compartment sink by dip method at 50 to 100 ppm Cholrine or 100 to 200 ppm Quaternary Ammonia until the DISHMACHINE IS SERVICED AND FUNCTIONING PROPERLY.
- Critical - Hot water not provided/shut off at employee hand wash sink. One sink (middle) at the front counter
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. Required at each hand sink to include the dining area hand sinks
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Hand sinks at the sushi bar.
- Critical - Observed cloth used as a food-contact surface. Fish items at the sushi cooler located at the front counter. Wonton in the reach in cooler in the kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Rice holder on the cook line. Cutting boards in the kitchen and at the sushi bar. The carts x2 where the employees place the foods they cook for the customers in the dining room are soiled.
- Observed grease accumulated under cooking equipment. Cook line
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water 110 in the kitchen
- Critical - Observed interior of microwave soiled. On the cook line
- Observed residue build-up on nonfood-contact surface. The spray gun at the dish machine. The handle to the walk in freezer. Lower tables throughout the establishment
- Critical - Observed soil buildup inside ice bin. At the bar x2.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice 73 at the sushi bar
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Dated August 2011 by the ice machine
|
12/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Lack of use of buffer solution to check accuracy of pH meter.
- Critical - Left makeline cooler incapable of maintaining potentially hazardous food at proper temperatures. Food temperature 50F, operator states unit was off for cleaning/service earlier this morning
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Bar
- Critical - Observed cloth used as a food-contact surface. Covering spring rolls and radishes in walk in cooler
- Critical - Observed cloth used as a food-contact surface. Terry cloth contactinf sushi rice
- Critical - Observed electrical wiring in disrepair. For reporting purposes only.Light fixture in hood hanging by wires
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Crock pot water temperature 98F.
- Critical - Observed interior of microwave soiled and rusted, cookline
- Critical - Observed interior of microwave soiled. Sushi bar
- Critical - Observed interior of sushi area toaster soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw tuna,escolar 45-48F in sushi case less than 1 hour. Do not load sushi case until chilled to 41F. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu 50F in left makeline cooler less than 2 hours, moved to alternate refrigeration
- Observed residue build-up on cabinet where sushi utensils stored
- Critical - Required consumer advisory for raw/undercooked animal food not provided.All raw items must be identified on menu. Repeat Violation. This violation must be corrected by : 7 10 12.
- Critical - Working containers of food removed from original container not identified by common name.White tubs, cookline
|
5/10/2012 | Routine - Food | Warning Issued |
- Missing drain plug at dumpster.
- Observed garbage on the ground and/or pad around dumpster.
- Observed makeline cooler cutting board grooved/pitted and no longer cleanable.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mackerel 45F as well as escolar due to loading cold product into warm sushi case. Advised to pre-chill unit to 41F or colder before stocking with food
- Observed residue build-up on walk in cooler fan covers
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Advised to indicate raw next to each item served undercooked on menu.
- Wet wiping cloth not stored in sanitizing solution between uses. Cookline
|
12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.By icemaker Repeat Violation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table, cookline
- Observed build-up of food debris inside 2 door kitchen reach in cooler Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Space between preparation tables, kitchen Corrected On Site.
- Critical - Observed improper use of bowl to dispense crums on fry line and rice in cooler Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice scoop Repeat Violation.
- Observed residue build-up on outsides of bulkk food containers
- Observed residue build-up on plate storage shelf at sushi bar.
- Observed right makeline cutting board grooved/pitted and no longer cleanable.
- Critical - Observed scallops thawed in standing water. Corrected On Site.
- Critical - Observed soda boxes stored on floor.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Operator reeplaced during inspection Corrected On Site.
- Shelves in walk-in not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Soiled, rusted
- Wet wiping cloth not stored in sanitizing solution between uses.Cookline
|
4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 04-01-1 Right preparation cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-44F. Advised to lower temperature to 41F or colder.
|
2/9/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Imitation crab in sushi area reach in cooler Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.Sesame seeds, sushi area Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Fish in sushi cases 45-46F. Sushi chef indicated unit was turned on 1 hour ago
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef 44F, Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Fried seafood 81-84F for 1 hour, advised to raise food closer to heat lamps for better hot holding
- Critical. Right preparation cooler incapable of maintaining potentially hazardous food at proper temperatures.Food temperature 43-44F. Advised to lower temperature to 41F or colder.
- Critical. No conspicuously located thermometer in 2 sushi cases
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.Cook slicing carrots & onions with bare hands Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Water temperature 77F, rice thumbscoop
- Food-contact surface not smooth and easily cleanable.Plastic wrapped bamboo sushi mats in use. Repeat Violation.
- Critical. Observed interior & exterior of microwave soiled.sushi bar Repeat Violation.
- Observed residue build-up on sushi area reach in cooler door exterior & gaskets
- Critical. Observed handwash sink used for purposes other than handwashing.2 handwashing sinks have sushi case drain lines Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.by icemaker Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.by icemaker Corrected On Site.
- 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. Noted expired certifications on 4-10 inspection Repeat Violation. This violation must be corrected by : 2 1 11.
|
11/29/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Imitation crab in sushi bar reach-in-cooler
- Critical. Working containers of food removed from original container not identified by common name.Sushi area.
- Critical. Working containers of food removed from original container not identified by common name.Vinegar barrel
- Critical. Working containers of food removed from original container not identified by common name.Kitchen,preptable shelf
- Critical. Observed torn bag of rice in dry storage area exposing the contents to contamination.
- Critical. Observed food stored on floor.Rice bag in storage area
- Critical. Observed food stored on floor.Cases of seafood in walk in freezer
- Critical. Observed cloth used as a food-contact surface.Towel covering rice at sushi bar
- Multiuse food-contact surface not smooth, free of breaks. Lid on unlabeled food container, sushi area
- Food-contact surface not smooth and easily cleanable,Plastic wrapped Bamboo sushi mats. Need washable sushi mats
- Critical. Observed interior & exterior of sushi bar microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime in soda gun dispensing nozzles holsters at bar area.
- Observed residue build-up on nonfood-contact surface.Exterior of sushi bar ticket printers
- Waste line missing at soda gun holsters at bar area. Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing.3 sushi bar handsinks have sushi case drain lines in sink basins Repeat Violation.
- Critical. Lack of signage properly designating employee bathroom.
- Observed tappan room vents soiled with accumulated grease/dust.
- Critical. Observed handsoap stored over rice in dry storage area
- Critical. Observed unlabeled chemical spray bottle at sushi bar
|
4/22/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter on cookline 78F Advised
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salmon and imitation crab 45F in sushi case, right unit. Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked shrimp 65 and 78F on cookline. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Soft shell crab, cooked at 64F on cookline. Advised.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice 82F. pH meter reading incorrectly. Advised to use 4 hour limit temporarily until pH meter reads 4.6 or lower.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Rght side sushi case. Food temperature 45F. Advised to lower temperature to 41F or colder.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Beef over pork in walk in freezer. Corrected On Site.
- Critical. Observed food stored on floor.Liquid shortening, kitchen Corrected On Site.
- Critical. Observed buildup of slime/black moldlike substance in the interior of ice machine.
- Critical. Observed buildup of slime in soda dispensing nozzle holsters at bar
- Critical. Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.In back storage room Repeat Violation.
|
11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/21/2008 | Routine - Food | Warning Issued |
| No report available. | 7/21/2008 | Routine - Food | Admin. Complaint Callback Complied |
Restaurant representatives - add corrected or new information about Wazzabi Sushi Restaurant, 1408 Gay Rd, Winter Park, FL »