- Basic - Bowl or other container with no handle used to dispense food. 5 gallon sauce buckets, sesame seeds
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Milk in walkin cooler
- Basic - Food stored on floor. Open bag of cornstarch on floor near chemicals
- Basic - Gaskets/seals on holding unit in poor repair. Cookline reachin
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bulk rice, sesame seeds **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Prep area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In walkin rreezer
- Basic - Reuse of single-use articles. Used egg crate used to drain tempura
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Draped over triple sink in kitchen. Left on cutting board in sushi area
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. None **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Salt and pepper mixture
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Kitchen employee dried on apron
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Mop sink
- Intermediate - Employee used handwash sink as a dump sink. Kitchen
- Intermediate - No hot running water at three-compartment sink. Front counter
- 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 - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sign provided. Needed on lunch menu. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Manager stated it was sanitizer
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10/01/2014 | Routine - Food | Warning Issued |
- Intermediate - Managers lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- 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.
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08/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cornstarch, soy sauce, tempura batter, rice **Corrected On-Site** **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Buckets, soda boxes
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline reachin, reachin near dishwasher
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 73° and written documentation that sushi rice is not a TCS food. Tempura batter at 60 on cookline. In cookline reachin , chicken 44, napa 47, rice 59, noodles 50. Shrimp sauce at 48° in reach in. Rice on counter at 105.
- High Priority - Toxic substance/chemical stored by or with food. Stainless steel cleaner stored on ice machine
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish in sushi reachin
- Intermediate - Handwash sink used for purposes other than hand washing. To fill bucket, sushi bar
- Intermediate - Managers lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station, hibachi room
- 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 soap provided at handwash sink.wait station, hibachi room
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sushi bar
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken broth colling in 5 gallon bucket with lid on in kitchen at a temperature of 125°. Placed in walkin cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Shrimp sauce
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08/11/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish at counter. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. Bowl in in non heated rice kept as time as a public health control. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. In rice at sushi bar. Under beef in reach-in cooler near dish machine.
- 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. On prep table. Removed when dishwasher left. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on coke box. Removed. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Two prong skewer in non heated rice.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish in sink at sushi bar. Moved to reach-in cooler. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef in make table next to sauces used for dumplings. Disposed sauce cups. **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Male employee wearing a white coat washed hands in far right three compartment sink.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Blue gloves in hand wash sink by three compartment sink.
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5/21/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/28/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi case
- 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. Sushi **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.sushi fish
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4/28/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Basic - Observed: Bag/container of prepared food not identified by common name. Sushi fish. Priority: Basic
- Basic - Observed: Bowl or other container with no handle used to dispense food. Rice in walk-in cooler. **Corrected On-Site** Priority: Basic
- Basic - Observed: Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** Priority: Basic
- Basic - Observed: Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Clothing. **Corrected On-Site** Priority: Basic
- High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 1940 N. Monroe St., Tallahassee, FL 32399-0783. Change of ownership. Priority: High Priority
- Basic - Observed: Food storage container/container lid cracked or broken. Rice cooker lid. Priority: Basic
- Intermediate - Observed: Handwash sink not accessible for employee use at all times. Dish in hand sink at sushi bar. **Corrected On-Site** Priority: Intermediate
- Basic - Observed: In-use utensil stored in ice or ice water between uses. Rice scoop. **Corrected On-Site** Priority: Basic
- Basic - Observed: In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/ware washing machine. Priority: Intermediate
- Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. Sushi case. **Corrected On-Site** Priority: Basic
- Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. By ice machine. Priority: Intermediate
- High Priority - Observed: Raw animal food not properly separated from ready-to-eat food. Raw chicken behind cooked chicken in top of reach-in cooler. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw shrimp in cook line reach-in. **Corrected On-Site** Priority: High Priority
- High Priority - Observed: Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw fish. **Corrected On-Site** Priority: High Priority
- Intermediate - Observed: Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish. Priority: Intermediate
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Windex in wait station. **Corrected On-Site** Priority: Intermediate
- High Priority - Observed: Toxic substance/chemical stored by or with food. Windex in wait station. **Corrected On-Site** Priority: High Priority
- Basic - Observed: Wiping cloth sanitizing solution stored on the floor. Sushi bar. **Corrected On-Site** Priority: Basic
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3/6/2014 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Samurai Japanese Steak House & Sushi Bar, 3720 Nw 13 St Ste 1, Gainesville, FL »