- Basic - Bowl or other container with no handle used to dispense food. Inside bulk food containers.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food storage containers/pans and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop stored on top of dirty ice machine between uses. By back entrance.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sesame seeds.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Food store room.i
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Open dumpster lid.
- Basic - Paper towel used as liner for food container. To cover ready to eat produce.
- Basic - Reach-in cooler gasket torn/in disrepair.
- 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.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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2/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Food storage container/container lid cracked or broken. Walk in cooler.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Old labels on cleaned containers.
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen area.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from spray hose handle. Dish washing area.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi bar.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Corrective action taken.
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. For rice. **Repeat Violation**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. 409.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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7/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean containers not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Ice buildup in walk-in freezer.
- Basic - Insect control device installed over food preparation area. Kitchen.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Repeat Violation**
- 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.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Food/juice container stored in ice used for drinks.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food.
- High Priority - Vacuum breaker missing at hose bibb. Dish washing area. **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Repeat Violation**
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine and sanitizer bucket.
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- No copy of latest inspection report.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.(sushi bar) Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed employee improperly washing hands.(20 seconds)
- 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 bulk food containers)
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Observed single-service articles stored without protection from contamination.(front)
- Critical - Observed toxic item stored in food preparation area.(sanitizer buckets)
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor.(K - class, rear storage area) For reporting purposes only.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sushi at sushi bar - discarded)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in cooler)
- Critical - Vacuum breaker mising at hose bibb.(dish washing area)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-05-1 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 bulk food containers) Repeat Violation.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.(walk in cooler) Repeat Violation.
- Violation: 15-32-1 Observed walk-in freezer gasket torn/in disrepair.
- Critical - Violation: 35A-07-1 Observed small flying insects in sushi bar and soy dispenser (kitchen) area.
- Violation: 37-02-1 Observed hole in wall.(storeroom)
- Violation: 37-13-1 Observed hole in ceiling.(storeroom)
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop on top of machine)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- Critical - No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 4/16/12.
- 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 This violation must be corrected by : 4/16/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed employee improperly washing hands.(20 seconds)
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.(walk in freezer)
- Observed gaskets with mold-like build-up.(walk in freezer)
- Observed hole in ceiling.(storeroom)
- Observed hole in wall.(storeroom)
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.(eggs)
- 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 bulk food containers) Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.(eggs)
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage.(walk in cooler) Repeat Violation.
- Observed open dumpster lid.
- Observed single-service articles stored without protection from contamination.(kitchen , sushi bar)
- Critical - Observed small flying insects in sushi bar and soy dispenser (kitchen) area.
- Observed soiled reach in cooler gaskets.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.(chef 's cart)
- Observed walk-in freezer gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sushi- rice at 77 degrees)
- Critical - Working containers of food removed from original container not identified by common name.
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2/16/2012 | Routine - Food | Warning Issued |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink.(cook line)
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.(dish washing area)
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(inside bulk food containers)
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit.
- 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
- No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface.(under cutting board) Corrected On Site.
- Observed equipment in poor repair.(chest freezer door)
- Observed gaskets with mold-like build-up.
- 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 bulk food containers)
- Observed leaking pipe and faucet at plumbing fixture.(storeroom and dish room)
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage.
- Critical - Raw animal food not properly separated from ready-to-eat food.(walk in cooler)
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9/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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