- No Violations Were Observed
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09/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Grease accumulated under cooking equipment.
- Basic - Working containers of food removed from original container not identified by common name. Sushi products in display case not labelled .
- 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 and the time removed from temperature control cannot be determined. Sushi rice
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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 rice
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear handsink in kitchen .
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu's provided for sushi bar have no consumer advisory posted .
- Intermediate - Soil residue in food storage containers. Seasoning containers .
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07/11/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Employee with no hair restraint while engaging in food preparation.Cook
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Stored on gas line . **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers .
- Basic - Working containers of food removed from original container not identified by common name. Sushi products in display case not labelled .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Bean sprouts 48°f, tofu 56°f , cut lettuce 57°f , dressing 66°f in reach in cooler .
- 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 and the time removed from temperature control cannot be determined. Sushi rice
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over broccoli in reach in cooler.
- 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. Raw chicken over raw seafood and raw beef .
- Intermediate - Hot water not provided/shut off at employee handwash sink. Kitchen .
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- 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 rice
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Rear handsink in kitchen .
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Menu's provided for sushi bar have no consumer advisory posted .
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad cooler. ambient air temp 65°f .
- Intermediate - Soil residue in food storage containers. Seasoning containers .
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07/10/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense batter mix. **Corrected On-Site**
- Basic - Food stored in small pans, and plastic containers not covered in sushi area. **Corrected On-Site**
- Basic - Frying oil stored on floor in dry storage area.
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing to women's restroom.
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Soil residue build-up in mop sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. SUSHI.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Chicken. **Corrected On-Site**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child. **Corrected On-Site**
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9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Big 5 foodborne illness bacteria.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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3/7/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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