- Basic - Cleaned and sanitized equipment or utensils not properly stored.by mop sink
- Basic - Cutting board has cut marks and is no longer cleanable.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
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3/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Cookline **Corrected On-Site**
- High Priority - Container of medicine improperly stored. Next to pitchers of water **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Pitchers of water **Corrected On-Site**
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10/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Soiled reach-in cooler gaskets. Tall reach in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry. On floor next to back exit
- Basic - Working containers of food removed from original container not identified by common name. Flour, cookline
- High Priority - License is expired and is more than 60 after expiration date. Paid during inspection **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. **Corrected On-Site**
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/10/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Rice bin
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - No handwashing sign provided at a hand sink used by food employees. Next to stove
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On handsink
- 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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2/5/2013 | Routine - Food | Warning Issued |
- Observed residue build-up on nonfood-contact surface.[above prep table by fryer]
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[soup in crock pot 110 degrees f ] Corrected On Site. reheated to 170degrees f
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.[sushi rice in cooker 84 degrees f] Corrected On Site. will use time-as-a-public-health-control]
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
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