- No Violations Were Observed
|
4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing.
|
12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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 Voluntary discarded.
- Intermediate - Handwash sink not accessible for employee use at all times.Cart in front of sink.
- 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 tag on/for original container of raw, in-shell clams/mussels/oysters. No oysters on premises at time of inspection.
|
5/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Outside of ice machine and toaster oven.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Inside of toaster oven.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. In rails for sliding glass door .
- Observed personal care item stored with food.On prep table next to rice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Tuna and cucumber salad.
|
12/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
|
4/5/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by dishwashing area. 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. This violation must be corrected by : 3/17/12.
- Critical - Observed handwash sink used for purposes other than handwashing. used to store scoop in sushi bar area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna, salmon, fish, shrimp, crab at 47 degrees at sushi display case. Corrected On Site. Foods moved to working cooler. POTENTIALLY HAZARDOUS FOODS NOT MAINTAINED AT 41 DEGREES OR BELOW MUST BE DISCARDED WITHIN 4 HOURS OF LEAVING TEMPERATURE CONTROL.
- Observed single-service articles improperly stored. takeout containers not properly inverted . Corrected On Site.
- Critical - Observed toxic item stored by utensils. bleach bottle stored by rice cooker. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice held at room temperature under no temperature control. Corrected On Site.time mark. MUST DISCARD WITHIN 4 HOURS OF LEAVING TEMPERATURE CONTROL.
|
1/17/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- No Heimlich maneuver sign posted.
- 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. Pro
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door not tight fitting or sealing .
|
8/17/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Gaysha New World Sushi Bar, 2223 Wilton Dr, Wilton Manors, FL »