- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sushi chef extracted the paper after having washed his hands, additionally the towel dispenser was not firmly attached to the wall making it difficult to get the paper.
- 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. Zero
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi roll 46. 45. Sauce 46. Poultry 46. All in the prep reach in cooler on the cook line. The thermostat setting was to high.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw mixed with raw not commercially packaged: chicken, pork, fish etc over vegetables in the reach in freezer
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2/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 46. 45. At the reach in cooler salad **Warning**
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2/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. To the coils of the reach in coolers **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting green peppers **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 46. 45. At the reach in cooler salad **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- 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. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. The plan was incomplete, the statements of agreement were all blank. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
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12/16/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bathroom door not self-closing. Both restrooms
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Ware wash area
- Basic - Cove molding at floor/wall juncture broken/missing. Restroms
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Sushi rice bowl
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. A splash guard is required on the left side of the hand sink at the front counter
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The original plans submitted to DBPR did not match all the changes made on location, the updated version was updated during the visit and the plans were forwarded to DBPR plan review **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Rice, garlic n oil etc. provided state form
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4/9/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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