- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.DAIRY.
- Critical. Working containers of food removed from original container not identified by common name .BULK GRANULES .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.FISH OVER AVOCADOS inside walkIN cooler.
- Critical. Observed uncovered food inside WALKIN COOLER ( DUCKS & CRAB LEGS.
- 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 RAW RICE found plastic bowl.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.CLEVERS in cooks line.
- Observed food debris accumulated on kitchen floor.BEHIND EQUIPMENT in kitchen .
- Carbon dioxide/helium tanks not adequately secured.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop.
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5/24/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded, fresh salmon.
- Critical. Establishment not maintaining shellstock tags for 90 days, raw (shell) oysters.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, shrimp on prep table. Corrected On Site, iced down to quick chill. Tofu on buffet will be kept hot (for soup).
- Critical. Observed food stored on floor, walk in freezer.
- Critical. Observed uncovered food in holding unit/dry storage area, in use tea urns. Corrected On Site.
- Critical. Observed customers using same utensil to handle various raw products. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner, sushi rolling mats.
- Observed a nonfood-grade basting brush used in food, has metal band.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. No quaternary test kit, only chlorine.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions, sushi bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
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3/16/2010 | Routine - Food | Warning Issued |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Self-service ice cream from chest freezer lacking adequate sneezeguards or other proper protection from contamination.
- Observed equipment in poor repair, peeling formica on wooden prep table. Will discard this table.
- Food-contact surface not smooth and easily cleanable, wooden shelves in cooler. Will remove and discard.
- Observed nonfood-grade containers used for food storage.
- Critical. Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Needs chlorine test kit for machine.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, gaps around door noted.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical. Identity of food or food product misrepresented. On menu, Sushi Rolls listed with crab are crab stick, same for seafood combination speciality. (Has signs at sushi bar stating imitation crab is used.)
- 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.
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11/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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