Hatsuhana Japanese Restaurant, 3340 W. Semoran Blvd, Apopka, FL - Restaurant inspection findings and violations



Business Info

Name: HATSUHANA JAPANESE RESTAURANT
Type: Permanent Food Service
Address: 3340 W. Semoran Blvd, Apopka, FL 32703
License #: 6904419
Total inspections: 15
Last inspection: 11/10/2014

Restaurant representatives - add corrected or new information about Hatsuhana Japanese Restaurant, 3340 W. Semoran Blvd, Apopka, FL »


Inspection findings

Inspection Date

Type

Disposition

  • Basic - Bowl or other container with no handle used to dispense food.
  • Basic - Build-up of grease/dust/debris on hood filters.
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • High Priority - Pesticide/insecticide labeled for household use only present in establishment. Hot shot.
  • High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over sliced vegetables. **Corrected On-Site**
  • Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
  • Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available.
11/10/2014Routine - FoodWarning Issued
  • Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Refrigerator in back room.
  • Basic - No copy of latest inspection report available.
  • Basic - Wall above bottled beverage cooler stained by possible water leak from ceiling.
  • Basic - Wet mops not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
  • Basic - Wiping cloth sanitizing solution stored on the floor on wait station. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over condiments in storage area cooler, raw eggs over plant foods in kitchen prep cooler. **Corrected On-Site**
  • High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. raw chicken, left off temperature control less than 1 hour, 52 F; corrective action taken: product placed in cooler to chill.
  • Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. pH meter not functioning.
3/28/2014Routine - FoodInspection Completed - No Further Action
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. raw chicken. **Corrected On-Site**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
  • High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish stored over sauces. Refrigerator in back room. raw shell eggs over lettuce, double door cooler in back. **Corrected On-Site**
11/19/2013Routine - FoodInspection Completed - No Further Action
  • Basic - Buildup of food debris/soil residue on refrigerator door handles. Back room.
  • Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
  • Basic - Floor soiled/has accumulation of debris. under small refrigerators at sushi prep area.
  • Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
  • Basic - Leaking pipe at plumbing fixture. Ice machine leaking onto floor.
  • Basic - Soiled reach-in cooler gaskets and door frames. Wait station cooler.
  • High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
4/23/2013Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide tanks not adequately secured. **Corrected On-Site**
  • Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. **Corrected On-Site**
  • Critical - No current proof of required state approved employee training provided for all employees; some expired. If operator wishes To order FRA approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator may continue to use approved program already in place, provided by NRFSP.
  • Critical - Observed an open beverage container on a food preparation table. **Corrected On-Site**
  • Observed build-up of dust on nonfood-contact surface. Reach in cooler fans.
  • Critical - Observed buildup of soil in the interior of ice machine.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw fish stored over condiments, refrigerator in back room. **Corrected On-Site**
  • Critical - Pesticide use not in accordance with manufacturer's directions. Household Hot Shot in facility. **Corrected On-Site**
  • Wet mop not hung to dry. **Corrected On-Site**
12/5/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fresh Fluke.
  • Critical - Observed handwash sink used for purposes other than handwashing.
  • Critical - Observed light buildup of slime in the interior of ice machine.
  • Wet wiping cloths not stored in sanitizing solution between uses. Corrected On Site.
4/30/2012Routine - FoodInspection Completed - No Further Action
  • Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
  • Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Seafood items that were received Fresh did not go through proper parasite destruction. If operator intends to implement parasite destruction procedures on site, the following parameters must be met and a written log must be maintained.
  • Critical - Observed cloth used as a food-contact surface. Wiping cloth in direct contact with sushi rice. Corrected On Site.
  • Critical - Observed handwash sink used for purposes other than handwashing. Wiping cloth bucket stored in handsink.
  • Critical - Observed raw animal food stored over ready-to-eat food. Raw salmon stored over vegetables.
12/1/2011Routine - FoodInspection Completed - No Further Action
  • Carbon dioxide tank not adequately secured. Corrected On Site.
  • Observed build-up of grease/dust on nonfood-contact surface. Hood filters.
  • Critical - Observed toxic item stored by food. Dishsoap by bag-in-box soda, Off by dried soups. Corrected On Site.
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
6/13/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Food storage containers not labelled with name.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee assembing sushi with barehands. Advised gloves must be used unless AOP is approved.
  • Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelet, watch.
  • Critical. Observed employee dry hands on clothes/apron after washing.
  • Wet wiping cloths not stored in sanitizing solution between uses.
  • Critical. Observed container of medicine improperly stored in food preparation area.
  • Carbon dioxide tanks not adequately secured.
1/4/2011Routine - FoodInspection Completed - No Further Action
  • Critical. Observed employee improperly washing hands. Employee washed hands at warewashing dip station. Corrected On Site.
  • Critical. Observed soil buildup inside ice bin.
  • Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine tested 200ppm.
8/18/2010Routine - FoodInspection Completed - No Further Action
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Making Sushi
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Whip, spatular, spoon Repeat Violation.
  • Observed ice scoop with handle in contact with ice.
  • Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff
  • Observed employee with ineffective hair restraint. Long bangs in front of face
  • Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
  • Food-contact surface not smooth and easily cleanable. Sushi mat Repeat Violation.
  • Critical. Handwash sink not accessible for employee use at all times. Got a bucket inside sink
  • Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. Sushi bar area
3/26/2010Routine - FoodInspection Completed - No Further Action
  • Violation: 14-41-1 Food-contact surface not smooth and easily cleanable. Sushi mats
11/25/2009Routine - FoodCall Back - Complied
  • Critical. Working containers of food removed from original container not identified by common name.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice temp at 78 degree, less than 4 hours. Advised
  • Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Inside brown rice
  • Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop, whip, spatulars
  • Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
  • Food-contact surface not smooth and easily cleanable. Sushi mats
  • Food-contact surface not smooth and easily cleanable. Mixing bowl for sushi rice
  • Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
  • Wet wiping cloth not stored in sanitizing solution between uses. Wait station
  • Critical. No Certified Food Manager for establishment. This violation must be corrected by : 11/21/09.
  • Critical. Observed expired Food Manager Certification. This violation must be corrected by : 11/21/09.
9/21/2009Routine - FoodWarning Issued
No report available. 4/21/2009Routine - FoodInspection Completed - No Further Action
No report available. 10/30/2008Routine - FoodInspection Completed - No Further Action

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