- Critical. Observed hand wash sink used for purpose other than washing hands. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
|
10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface.(under cutting board - sushi bar)
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.(cook line)
- Critical. Observed employee wearing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.(cook line)
- Equipment and utensils not properly air-dried.
- Observed single-service articles stored without protection from contamination.(by sushi bar)
- Observed wall soiled with accumulated black debris in dishwashing area.(under)
- Lights missing the proper shield, sleeve coatings or covers.(kitchen)
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
- Critical. Hood suppression system tag out-of-date. For reporting purposes only.
- No copy of latest inspection report.
|
08/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.(walk in freezer)
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.(ice scoop on top of ice machine)
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date - ice machine)
- Observed nonfood-grade containers used for food storage.(walk in cooler)
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Equipment and utensils not properly air-dried.
- Critical. Cold water not provided/shut off at employee handwash sink.(by sushi bar)
- Critical. Hot water not provided/shut off at employee hand wash sink.(men's room)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.(kitchen)
|
4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.(some reach in coolers)
- Critical. Observed cloth used as a food-contact surface.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.(no date)
- Food-contact surface can not be properly cleaned and sanitized.(wooden bowl for sushi)
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Cold water not provided/shut off at employee handwash sink.(by sushi bar) Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.(mop with splitters) Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen)
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed personal care item stored with food prep area.
- Carbon dioxide/helium tanks not adequately secured.(kitchen) Repeat Violation.4
|
10/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/1/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Wasabi Japanese Steak And Sushi, 19601 Bruce B Downs Blvd, Tampa, FL »