- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / rice in WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked noodles in WIC
- Critical. Working containers of food removed from original container not identified by common name. / oil pitcher at cookline
- Critical. Working containers of food removed from original container not identified by common name. / bulk food container ]s in kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / butter was 63 F, at service cart, at room temperature
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. / cooked white rice was 54 F, in WIC, observed discardsed by operator
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. / miso soup at cookline was 130 F
- Critical. No thermometer provided to measure temperature of food product.
- Critical. No conspicuously located thermometer in holding unit. / chest freezer at cookline
- Critical. food stored with a drill, on shelf outside office
- Critical. Observed bag of onion, oil containers stored on floor. / by kitchen rear door
- Critical. Observed box of Splenda stored on floor. / in office
- Critical. Observed food stored on floor. / in WIF
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. / observed cook handling onion with bare hands at cookline
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. / at cookline
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a 3 bay sink other than an approved hand wash sink.
- Critical. Observed employees at cookline putting new/clean on without washing hands.
- Nonhandled cup used as food scoop for rice, in WIC. Also, non handled plastic c p used as scoop for white sauce, in WIC
- Nonhandled plastic cup used to scoop rice, inside rice container under 3 bay sink
- Nonhandled cup used as food scoop in bulk foid containers, in kitchen
- Equipment or utensils not designed or constructed in a durable manner. / Bamboo sushi mats in used to make sushi
- Observed nonfood-grade containers used for food storage. / for bulk food containers, in kitchen
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. / 0 ppm
- Observed heavy residue build-up on food shelving in WIC.
- Observed residue build-up on sauce dispensing container, at cookline
- Observed residue build-up on exterior of oil pitcher. at cookline
- Observed gaskets with slimy/mold-like build-up. / at cookline cooler
- Critical. Hot water not provided/shut off at employee hand wash sink. / at cookline handsink
- Plumbing system in disrepair. / faucet nob not working, cannot turn hot water off, at cookline handsink
- Waste line missing at soda gun missing a holster. / at front bar
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. / by office
- Critical. Covered waste receptacle not provided in women's bathroom. / in unisex employee restroom, by office
- Critical. No handwashing sign provided at a handsink used by food employees. / at front bar
- Critical. Hand wash sink lacking proper hand drying provisions. / at front bar
- Observed food debris accumulated on walk-in freezer floor.
- Observed facovers in WIC soiled with accumulated dust.
- No suitable facilities provided to store employee clothing and other possessions. / aprons on rack withlean utensils, by dishmachine
- Observed chef's hat and shirt stored with food. / on rack outside office
- Observed a dirty apron on top of a bag of tempora powder, next to water heater .
- Observed a dirty apron on food rack . / outside WIC
- Observed personal care item stored with food. / a hat stored on top of soda syrup box, outside WIC
- Critical. Observed toxic item/medicine stored by food. / on shelf next to water heater
- Critical. Observed toxic item improperly stored. / bottle of vitamin stored with clean equipment and box of gloves, wiping colths, above 3 baysink in kitchen
- Critical. Observed unlabeled spray bottle. / at teppanyaki kitchen handsinks
- Critical. Manager lacking proof of Food Manager Certification and no one certifed at this location.
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11/23/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in kitchen small horizontal floor, and freezer part on combo cooler/freezer units.
- Critical. Observed raw animal food stored over ready-to-eat food in walkin cooler. Raw eggs stored over butter. Corrected On Site. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface for slicing fish at sushi bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice in kitchen. Corrected On Site.
- Critical. No PH meter available to test PH of sushi rice to assure that PH is 4.6 or below.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses at cookline. Corrected On Site. Repeat Violation.
- Critical. Observed interior of dishwasher doors encrusted with grease and/or soil deposits, must be cleaned on a frequent basis.
- Observed residue build-up on top of dishwasher, must be cleaned.
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9/29/2009 | Routine - Food | Inspection Completed - No Further Action |
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