- Basic - Cove molding at floor/wall juncture broken/missing. By cooks line.
- Basic - Cutting board has cut marks and is no longer cleanable. Cooks line
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Sushi line
- Basic - Heavy Build-up of grease/dust/debris on hood filters.
- Basic - In-use knife/knives stored in crack between equipment and wall. Cooks line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature 116°.
- Basic - Plumbing system in disrepair. Hot water pipes broken. Operator is in the process of repairing/replacing.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cooks line
- High Priority - License is expired and is more than 60 after expiration date. **Admin Complaint**
- High Priority - Employee washed hands with cold water. No hot water to any hand wash sinks. Advised operator to have staff wash hands twice to conform with guidelines
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. cooked pork 48°, cooked chicken 56-67°, cooked shrimp 52°, sprouts 62°, whole shell eggs ambient temperature 79°, batter 77°. Less than 4 hours, recommended rapid chill.
- 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, corn starch and water, batter. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken stored over ready to eat sauce buckets in teach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to dish area blocked by parts of dish table, sink by cook line covered by tray. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- 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.
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6/9/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Observed: Accumulation of debris on exterior of warewashing machine. Priority: Basic
- Basic - Observed: Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Under dish machine area Priority: Basic
- Basic - Observed: Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Not sanitizing. 0ppm chlorine . Tested 3 times. Attempted to prime sanitizer solution. Observed air bubbles in feed line. Priority: Basic
- Basic - Observed: Equipment in poor repair. Lid of chest freezers missing chips of paint and exposed rust showing. No longer smooth and easily cleanable Priority: Basic
- Basic - Observed: Food stored on floor. Bag of carrots on floor in back prep/storage area. Priority: Basic
- Basic - Observed: In-use tongs stored on equipment door handle between uses. Tongs on fryer door **Corrected On-Site** Priority: Basic
- Basic - Observed: In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line utensil. Water 131° Priority: Basic
- Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Priority: Intermediate
- Basic - Observed: Reach-in cooler gasket torn/in disrepair. Sushi line Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Sushi line **Corrected On-Site** Priority: Basic
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Dry goods. **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of chest freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. On cooks line.
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Handle of scoop in contact with food. In dry storage containers. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. By soda station or on sushi line
- Basic - Reach-in cooler gasket torn/in disrepair. On sushi line
- Basic - Soiled reach-in cooler gaskets. Cooks line coolers
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. White container used for food storage in sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. On sushi bar **Corrected On-Site**
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food./ sushi rice
- Basic - Employee with no hair restraint while engaging in food preparation./ on any food prep/ dish oerson
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature./ salmon still frozen re- educated **Corrected On-Site**
- Basic - Single-use gloves left on a food-contact surface./ gloves sushi area on cutting boardCorrected On-Site** **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses./ sushi and ciik line areas
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./ set up 3 comoartment sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit./ corn starch 69 degrees fcooks line ice bath re- educate on how to properly use a ice bath recommended rapid chill
- High Priority - Vacuum breaker missing at hose bibb./ by the mop sink
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked./ sushi product
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked./ krab mixture **Corrected On-Site**
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5/28/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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