- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Kitchen.
- Basic - Ice buildup in chest freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- Intermediate - Employee rinsed utensil in handwash sink. Kitchen. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Bottom part.
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook line.
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Build-up of grease on hood filters.
- Basic - Ice buildup in chest freezers.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing, a knife was rinsed at front counter.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Front line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
- Intermediate - No soap provided at hand wash sink next to ice machine. **Corrected On-Site**
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07/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - No soap provided at handwash sink. Cook line. **Corrected On-Site**
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored with boxes of food items in dry storage room.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wall soiled with accumulated grease behind fryers at cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Food container, lemons, stored in ice used for drinks.
- Intermediate - Employee rinsed utensil in handwash sink.
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12/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Stored food not covered in chest freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
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8/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Raw chicken, cook line cooler.
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. Woman's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Chest freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions by ice machine.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Cook line cooler. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NOTE: Licensed 08/22/2012.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed uncovered food in reach in cooler .
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10/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required employee training provided. 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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8/22/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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