- Basic - Bag/container of unrecognizable prepared food not identified by common name. In walk in cooler and reach in cooler's.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On all reach in coolers.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Clean knives/utensils stored in dirty knife holster.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Under cook line.
- Basic - Clean utensils stored between equipment and wall. Cook line on a pipe.
- Basic - Cutting board has cut marks and is no longer cleanable. Kitchen.
- Basic - Dead roaches on premises. 1 dead in unsealed wall behind bar near kitchen door.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Drinking cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area. Trays on cook line.
- Basic - Equipment in poor repair. Ice machine. Reach in cooler near walk in cooler, near rice cooker.door broken on reach in cooler behind bar.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.
- Basic - Floor soiled/has accumulation of debris. Behind bar.
- Basic - Floor tiles cracked, broken or in disrepair. Behind bar.
- Basic - Floors not maintained smooth and durable. Storage.
- Basic - Food debris accumulated on kitchen floor. Perimeter of kitchen. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of cook line equipment.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Reach in cooler near walk in cooler.
- Basic - Food debris/dust/soil residue on dry storage shelves. Rice shelf. **Repeat Violation**
- Basic - Food stored in holding unit not covered. Chest freezer in kitchen.
- Basic - Food stored on floor. Rice bin in kitchen
- Basic - Gaskets/seals on holding unit in poor repair. Most.
- Basic - Grease accumulated under cooking equipment.
- Basic - Hole in wall. Behind bar. Liquor storage.
- Basic - Ice buildup in chest freezer. In storage area and kitchen.
- Basic - In-use wet wiping cloth/towel used under cutting board. Behind bar. **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Dish sprayer.
- Basic - Objectionable odor in establishment. Drain in dish area.
- Basic - Plumbing system in disrepair. Under hand wash sink in kitchen and behind bar.
- Basic - Reach-in cooler gasket torn/in disrepair. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler near walk in cooler, behind bar, near rice cooker.
- Basic - Shelf under preparation table soiled with food debris. Kitchen prep area.
- Basic - Soil residue build-up on nonfood-contact surface. Ice machine exterior.
- Basic - Soiled reach-in cooler gaskets. All. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Veggies. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled. Both. **Repeat Violation**
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall in disrepair. Behind bar near door.
- Basic - Wall soiled with accumulated black debris in liquor storage near ceiling. **Repeat Violation**
- Basic - Wall soiled with accumulated food debris. Through out kitchen. Behind bar.
- Basic - Wall soiled with accumulated grease. Behind cook line.
- Basic - Water leaking from faucet/faucet handle. In kitchen and behind bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen prep table. **Corrected On-Site** **Repeat Violation**
- Basic - Wood food-contact surface not properly sealed. Behind bar.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle behind bar. **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00 ppm. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork dumplings 48 degrees farenheit, reach in cooler. Cook line. **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Small flying insects in bar area.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pork dumplings, 148 degrees farenheit, in reach in cooler cook line.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Kitchen.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Severely soiled toaster ovens behind and under bar.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. In kitchen and behind bar. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Behind bar.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach in cooler near walk in cooler, near rice cooker, near cook line.
- 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** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At 3 hand wash sink. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At 3 hand wash sink. **Repeat Violation**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite 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. In walk in freezer.
- Intermediate - Reach-in cooler shelves soiled with food debris. Reach in cooler cook line, near rice cooker, behind bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. In walk in cooler and reach in cooler's **Repeat Violation**
- Intermediate - Soda gun soiled.
|
10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment in poor repair. Reach in cooler door at sushi bar **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar **Warning**
- Basic - Reach in freezer gasket torn/in disrepair. **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- High Priority - Live, small flying insects in food preparation area. Dish washing area, bar, kitchen. **Admin Complaint** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
|
5/23/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of equipment in kitchen (fryers, flat top grill etc) **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Pull out drawers cooks line **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar and throughout kitchen **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Onion soup cooling **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup bowls on cooks line **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Pull out drawers **Repeat Violation** **Warning**
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean cutting board at sushi bar **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Equipment in poor repair. Reach in cooler door at sushi bar **Repeat Violation** **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Repeat Violation** **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Prep line shelves. **Warning**
- Basic - Grease accumulated on kitchen floor. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar **Warning**
- Basic - Objectionable odor in establishment. Drain under sushi bar **Warning**
- Basic - Reach in freezer gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Next to walk in cooler **Warning**
- Basic - Reuse of single-service articles. Alcohol bottles reused and filled with water. **Warning**
- Basic - Soiled reach-in cooler gaskets. Pull out drawers **Warning**
- Basic - Stored food not covered in chest freezer. Cheese cake, pork dumplings, spring rolls. **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar **Repeat Violation** **Warning**
- Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles sushi bar **Repeat Violation** **Warning**
- Basic - walk-in freezer floor soiled. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm **Warning**
- High Priority - Live, small flying insects in food preparation area. Dish washing area, bar, kitchen. **Admin Complaint** **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found. 15 plus live behind bar in soda guns/ice bin/wine andbeer cooler at sushi area, 2 live behind reach in cooler at sushi line. Multiple sizes from large to small. **Admin Complaint** **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. Personal medicine with clean utensils. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Next to walk in cooler **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint** **Repeat Violation**
- Intermediate - No running water at mop sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice **Repeat Violation** **Warning**
- Intermediate - Soil residue in food storage containers. Rice bin **Warning**
|
5/22/2014 | Complaint Full | Emergency order recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Pull out reach in cooler door handles **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Sushi bar **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In pull out drawers on cooks line **Warning**
- Basic - Dead roaches on premises. Several along walk in freezer, behind cooks line. 20plus under reach in cooler next to Mizo soup. **Warning**upon callback 4/30/14 1 dead under sushi bar, 2 dead in wall next by handwash sink bar area, 1 dead at guest area.
- 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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Sushi bar **Warning**
- Basic - Equipment in poor repair. Door to reach in cooler at sushi bar **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Floors not maintained smooth and durable. Walk in cooler **Warning**
- Basic - Food debris accumulated on kitchen floor. Old food debris throughout kitchen. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of flat top, fryers, rice pots, etc, cooking equipment in kitchen. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Above prep table in kitchen **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Pull out reach in cooler drawers cooks line **Warning**
- Basic - Grease accumulated under cooking equipment. Cooks line **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Next to walk in cooler/walk in freezer **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Water leaking from faucet/faucet handle. Prep sink cooks line **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles at sushi bar **Warning**
- High Priority - Live, small flying insects in food preparation area. To many to count throughout the establishment, sushi bar, cooks line. **Admin Complaint**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler. **Warning**
|
4/30/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Pull out drawers, and microwave handles.
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar and storage room
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots, beef, salmon , crab , various items
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small Plates next to grill at cooks line, pans on shelve by dish machine.
- Basic - Employee personal items stored in or above a food preparation area. Employee personal liquor stored in reach in freezer.
- Basic - Food debris accumulated on kitchen floor. Plates, food debris, shell eggs, utensils etc. throughout kitchen floor and under equipment.
- Basic - Food debris/dust/soil residue on dry storage shelves. Heavy dust buildup on shelves in kitchen
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line and prep station.
- Basic - Old labels stuck to food containers after cleaning. Multiple containers stacked in kitchen
- Basic - Reach-in cooler gasket torn/in disrepair. At sushi bar.
- Basic - Soiled reach-in cooler gaskets. Sushi bar and cook line
- Basic - Stored food not covered in walk-in cooler. Mushrooms, onions, broccoli, various items
- Basic - Walk-in cooler/walk-in freezer floor soiled. Heavy food debris in walk in freezer
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
- High Priority - Live, small flying insects in food preparation area. In dish washing area, sushi bar, bar storage 2 closet. Too many flys to count. **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, rice, etc in walk in cooler
|
4/30/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. In rice **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Pull out reach in cooler door handles **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Sushi bar **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Cut onions in bucket on floor **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In pull out drawers on cooks line **Warning**
- Basic - Dead roaches on premises. Several along walk in freezer, behind cooks line. 20plus under reach in cooler next to Mizo soup. **Warning**
- 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. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Sushi bar **Warning**
- Basic - Equipment in poor repair. Door to reach in cooler at sushi bar **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled. **Warning**
- Basic - Floors not maintained smooth and durable. Walk in cooler **Warning**
- Basic - Food debris accumulated on kitchen floor. Old food debris throughout kitchen. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of flat top, fryers, rice pots, etc, cooking equipment in kitchen. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. Above prep table in kitchen **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Pull out reach in cooler drawers cooks line **Warning**
- Basic - Grease accumulated under cooking equipment. Cooks line **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Walk in freezer not maintaining proper temperature **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Next to walk in cooler/walk in freezer **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout kitchen **Warning**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
- Basic - Water leaking from faucet/faucet handle. Prep sink cooks line **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles at sushi bar **Warning**
- High Priority - Displayed food not properly protected from contamination. Mizo soup no cover to soup at servers station **Warning**
- High Priority - Live, small flying insects in food preparation area. To many to count throughout the establishment, sushi bar, cooks line. **Admin Complaint**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid at sushi bar **Warning**
- 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. See stop sale. Sushi rice **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.3 live in dry storage closet. 1 live under dish rack. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rice **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Raid **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sani chlorine bucket exceeds 200ppm **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Mizo base **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Admin Complaint**
- Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice in walk in cooler. **Warning**
- Intermediate - Soil residue in food storage containers. Hondasi storage container **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Servers station **Corrected On-Site** **Warning**
|
4/29/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cooks line
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Pull out drawers, and microwave handles.
- Basic - Carbon dioxide/helium tanks not adequately secured. At bar and storage room
- Basic - Case/container/bag of food stored on floor in kitchen. Raw chicken, bag of onions, soy sauce.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots, beef, salmon , crab , various items
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Small Plates next to grill at cooks line, pans on shelve by dish machine.
- Basic - Employee eating in a food preparation or other restricted area. Employee food plate stored on top of ice machine.
- Basic - Employee personal items stored in or above a food preparation area. Employee personal liquor stored in reach in freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor. Plates, food debris, shell eggs, utensils etc. throughout kitchen floor and under equipment.
- Basic - Food debris/dust/soil residue on dry storage shelves. Heavy dust buildup on shelves in kitchen
- Basic - Garbage on the ground and/or pad around dumpster. Unbagged garbage, old paint buckets, etc.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris. Cooks line and prep station.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Old labels stuck to food containers after cleaning. Multiple containers stacked in kitchen
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. In kitchen sink. moved to walk in cooler **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At sushi bar.
- Basic - Soiled reach-in cooler gaskets. Sushi bar and cook line
- Basic - Stored food not covered in walk-in cooler. Mushrooms, onions, broccoli, various items
- Basic - Stored food not covered in walk-in freezer. Corn, pees
- Basic - Walk-in cooler/walk-in freezer floor soiled. Heavy food debris in walk in freezer
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In dish washing area, sushi bar, bar storage 2 closet. Too many flys to count. **Admin Complaint**
- 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. See stop sale. Sushi rice **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeded 200ppm **Corrected On-Site**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Invoice states escolar, customers are given white tuna tataki. **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar
- 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. **Admin Complaint**
- Intermediate - No soap provided at handwash sink. Sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Breaded chicken, rice, etc in walk in cooler
|
2/10/2014 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
|
10/29/2013 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
9/17/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On motor part of reach in cooler beside fryer.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. I sushi area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Krab stick stored on floor in walk in cooler.
- 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. Over server station
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Coffee in bar area.
- Basic - Floor soiled/has accumulation of debris. Throughout kitchen
- Basic - Food debris accumulated in sushi area under prep sink.
- Basic - Food stored on floor. Boxes of white vinegar and mirin sauce on floor in kitchen.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No handwashing sign provided at a hand sink used by food employees. *in ladies restroom. *Corrected On-Site**
- Basic - Objectionable odor in establishment. Under prep sink on sushi line out front.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves holding microwaves under sushi station.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi station. And throughout kitchen.
- High Priority - Live, small flying insects in food preparation area. In sushi area beside bar, and in bar area. 10 small flying insects. 20 under prep sink in sushi area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Salmon 50°, tuna 48°, eel 48°, whitefish 53°, shrimp 53°, tofu 50° corrective action taken. Foods sent to walk in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Fried sweet potato 70°, tempura grouper 72°. Item under 2 hours. Refried items to 165° **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over seafood in Pepsi cooler on cooks line.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. In dish area.
- Intermediate - Employee used handwash sink as a dump sink. In bar area. Colander in sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked by large rice storage containers.
- Intermediate - Identity of food or food product misrepresented. Menu says Tuna. According to manager if guest asks for white tuna they get escolar. Escolar found on food invoices.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in bar.
- Intermediate - No soap provided at handwash sink. Beside servers area handwash station. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Trying to hold fried grouper and fried pumpkin at sushi station under TPHC.
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Fried pumpkin, fried grouper on trays wrapped in plastic. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On sushi menu. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried prepped items in walk n not labeled.
|
8/22/2013 | Complaint Full | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on cookline burner unit, walls, light covers, exterior of ice machine, sushi bar storage shelving **Warning**
- Basic - Equipment in poor repair. Sushi bar countertop cooler doors have all been broken and are on order. (4 doors total). Sushi chef covers openings with plastic wrap. Ambient air in unit in use during inspection is 59F. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Portable fire extinguisher missing from its designated location. Sushi bar extinguisher stored on floor. For reporting purposes only. **Warning**
- Portable fire extinguisher mounted at the back door has gauge in red zone. For reporting purposes only. **Warning**
|
7/17/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine and 3 compartment sink area. Thick debris buildup of tan mold-like or waste food on drainage pipe exteriors of 3 compartment sink. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine and on dish machine racks. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Bowl in ice. **Corrected On-Site** **Warning**
- Basic - Build-up of food debris, dust or dirt on cookline burner unit, walls, light covers, exterior of ice machine, sushi bar storage shelving **Warning**
- Basic - Build-up of soil/debris on the floor under shelving. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door, handles and top shelf of cookline make table. **Warning**
- Basic - Carbon dioxide/helium tanks (qty 2) not adequately secured near hibachi side entrance to kitchen. **Warning**
- Basic - Clean pan lids, whisk and strainer stored between soiled pipe and wall near cookline make table. **Warning**
- Basic - Clean utensils or equipment stored in dirty drawer below burner unit of stove. **Warning**
- Basic - Cloth used as a cover for produce in walk in cooler. **Warning**
- Basic - Equipment in poor repair. Sushi bar countertop cooler doors have all been broken and are on order. (4 doors total). Sushi chef covers openings with plastic wrap. Ambient air in unit in use during inspection is 59°F. **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Floor under dishmachine or three-compartment sink area soiled and along wall under sushi prep sink. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Objectionable odor in establishment in dish wash room. Water not observed backing up. Walls and equipment are heavily soiled with slimy and mold-like buildup. **Warning**
- Basic - Plumbing system in disrepair. Mop sink faucet not installed. Unable to test mop sink for hot water. **Warning**
- Basic - Soil residue build-up on multiple surfaces throughout kitchen. Crumbs, debris, dust, grease. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Stored on countertop. Wet towel stored in pot of water with spoon at sushi bar, 0ppm sanitizer. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength where towel is stored in pot of water at sushi bar. **Warning**
- Basic - Wiping cloth/towel used under cutting board at sushi bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles in kitchen. **Warning**
- High Priority - Food container stored in ice used for drinks. Beverage bottle removed from ice. Ice immediately discarded. **Corrected On-Site** **Warning**
- High Priority - Observed approximately 7 small flies in kitchen dish wash room over mop sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sauce in large stock pot at 66°F on table by rice cookers. Battered cooked meat on cookline counter. **Corrected On-Site** **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit at sushi bar. 49°F for all items where sushi counter cooler doors are missing and openings are covered with plastic wrap.. Sushi cooler items put on ice. **Warning**
- High Priority - Raw shell eggs stored on top shelf over battered cooked food and over various raw meats and seafood in glass door cooler. **Corrected On-Site** **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cookline make table cooler ambient air is 36°F. Thermometer reads 49°F. **Warning**
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Procedures for calibrating thermometers. **Warning**
- Intermediate - Interior of reach-in cookline make table cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. **Corrected On-Site** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. (Not written on takeout menus but is included on in-house dining menus). **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
- Intermediate - Soil residue in food storage containers next to fryer on wheeled rack. **Warning**
- Portable fire extinguisher missing from its designated location. Sushi bar extinguisher stored on floor. For reporting purposes only. **Warning**
- Portable fire extinguisher mounted at the back door has gauge in red zone. For reporting purposes only. **Warning**
|
7/16/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/8/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(on shelving on cooks line)
- 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.(cook line and server area)
- Basic - Food stored on floor.(walk in cooler and sushi bar area )
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of freezer in disrepair/has exposed insulation.(chest freezer on cooks line)
- Intermediate - Handwash sink not accessible for employee use at all times.(blocked by various items on cooks line)
|
3/13/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.(on shelving on cooks line)
- 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.(cook line and server area)
- Basic - Food stored on floor.(walk in cooler and sushi bar area )
- Basic - Gaskets/seals on holding unit in poor repair.reach in cooler in sushi bar area)
- Basic - Ice buildup in reach-in freezer.(chest freezer on cooks line)
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of freezer in disrepair/has exposed insulation.(chest freezer on cooks line)
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.(sushi bar) **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.(expired 2-1-13)
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.(on cooks line at 52?f)
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.(rice in warmer 109?f, reheated in microwave to 165?f) **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.(0 ppm )
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap. **Repeat Violation**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.(on cooks line)
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.(blocked by various items on cooks line)
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.(upright reach in cooler near cooks line) **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(at hand sink in server area and in ladies restroom) **Repeat Violation**
- Intermediate - No soap provided at handwash sink.(sushi bar) **Repeat Violation**
|
3/12/2013 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Equipment food-contact surfaces and utensils not sanitized.(using wet wiping cloth without sanitizer to wipe cutting boards)
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Corrected On Site.
|
7/24/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/9/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(rice cooked last night ast 9pm checked at 57 degrees f during inspection, see stop sale) Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm of chlorine)
- Critical - Hand wash sink lacking proper hand drying provisions.(sushi bar) Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.(sushi bar) Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees.(sushi bar) Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. Repeat Violation.
- Critical - Observed container of medicine improperly stored.(in drawer of non working drawer cooler on cooks line, meds and 1st aid supplies are above utensils) Repeat Violation.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.(cigarette butt on prep table in kitchen ) Repeat Violation.
- Observed food debris accumulated on kitchen and dining room floor.
- Observed garbage on the ground and/or pad around dumpster. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(in bulk food bins throughout ) Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(on cooks line)
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.(employee cutting steaks with no gloves)
- Critical - Observed raw animal food stored over cooked food.(in walk in cooler) Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(raw beef over raw seafood, in glass door reach in cooler) Repeat Violation.
- Critical - Observed thawed portions of ready-to-eat potentially hazardous food above 41 degrees Fahrenheit while being thawed under running water .(scallops being thawed under running water at 71 degrees f, scallops removed from water and ice was added and they were placed into the walk in cooler) Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area.(slices of cheese cake in reach in freezer on cooks line) Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Outer openings not protected with self-closing doors.(back kitchen door propped open while food is being prepped in kitchen )
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(rice left in rave warmer over night at 100 degrees f, see stop sale)
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(rice not properly cooled, rice left in warmer over night)
- Critical - Working containers of food removed from original container not identified by common name.(througghtout kitchen ) Repeat Violation.
|
5/4/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
4/2/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. In sushi area fish being thawed without running water. Corrected On Site.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Vegetables on floor in w lk in.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. mushrooms, brocolli not covered in walk in.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Preping in sushi/cuccumbers with no gloves. Corrected On Site.
- Violation: 13-03-1 Observed employee with no hair restraint. cooking and prepping on cooks line.
- Violation: 34-10-1 Observed garbage on the ground and/or pad around dumpster. garbage and cardboard on pad
- Critical - Violation: 53B-07-1 Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
|
1/5/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Employee training provided by unapproved provider. Refer to www.myflorida.com/dbpr for more details.
- Critical - Hand wash sink lacking proper hand drying provisions. throughout kitchen.
- Critical - Handwash sink not accessible for employee use at all times. on cooks line rubbermaid container blocking sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. throughout kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink. Hand sink at servers station.
- Critical - No handwashing sign provided at a handsink used by food employees. At sushi station and in ladies restroom.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area, server station area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. For shelving throughout kitchen.
- Observed build-up of grease on nonfood-contact surface. On hoods above cooks line.
- Critical - Observed container of medicine improperly stored. Pamprin above microwave in server area.
- Observed employee with no hair restraint. cooking and prepping on cooks line.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. Cigarette butts in kitchen. at back door and by dish.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Preping in sushi/cuccumbers with no gloves. Corrected On Site.
- Critical - Observed food stored on floor. Vegetables on floor in w lk in.
- Observed garbage on the ground and/or pad around dumpster. garbage and cardboard on pad
- Critical - Observed handwash sink used for purposes other than handwashing. Used to thaw fish at sushi hand sink. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Bowl in rice at side of cooks line prep table.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Beef touching carrots in walk in.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Beside rice cooker in server station.
- Observed leaking pipe at plumbing fixture. 1compartment sink on cooks line leaking on cooks line.
- Observed nonfood-grade containers used for food storage. Grocery bags used to store food in freezer on cooks line.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tofu in stand up cooler in server station. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. In sushi area fish being thawed without running water. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. make table cooler beside cooks line. pepsi cooler on cooks line beef overscallops. raw beef over walk in.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over fish in make table cooler at side of cooks line.
- Critical - Observed soil buildup inside ice bin. soda machine at server station.
- Critical - Observed toxic item stored in food preparation area. Clorox bleach cleaner stored in prep area, server station area.
- Critical - Observed uncovered food in holding unit/dry storage area. mushrooms, brocolli not covered in walk in.
- Critical - Observed unlabeled spray bottle. Sanitizer at hand sink at grill carts hallway.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. In server station area.
- Critical - Working containers of food removed from original container not identified by common name. Rice and panko not labled at prep station on side of cooks line.
- Critical - Working containers of food removed from original container not identified by common name. Rice and sushi cooked yesterday not date marked.
|
10/27/2011 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.(0 ppm use 3 compartment sink until it can maintain 50ppm of chlorine)
- Critical - Hand wash sink lacking proper hand drying provisions.(kitchen and sushi area)
- Critical - Handwashing cleanser lacking at handwashing lavatory.(cooks line)
- Critical - Insecticide/rodenticide use not in compliance with regulations.(using household insecticides)
- Light not functioning.(front kitchen area near beverages)
- Critical - No handwashing sign provided at a handsink used by food employees.(ladies restroom )
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area.(smoking in kitchen ) Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface.(under cooking equipment )
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.(walk in cooler)
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.(equipment on cooks line)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoops)
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.(cooks line)
- Critical - Observed live flies in kitchen.(small flies in kitchen area)
- Critical - Observed raw animal food stored over ready-to-eat food.(raw shell eggs over produce in walk in cooler)
- Critical - Observed uncovered food in holding unit/dry storage area.(walk in cooler)
|
5/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.(raw tuna on counter in sushi area at 61 degees f) Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.(in upright reach in cooler in kitchen )
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(rice scoops)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hot water not provided/shut off at employee hand wash sink.(kitchen )
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen )
- Critical. Handwashing cleanser lacking at handwashing lavatory.(sushi bar)
- Critical. Observed live flies in kitchen.
- Carbon dioxide/helium tanks not adequately secured.
|
1/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).(rice not properly cooled from 135-41 degees f within 6 hours, approximately 5-7 lbs)
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.(rice cooked yesterday still at 51-60 degees f. see stop sale)
- Critical. Observed raw animal food stored over ready-to-eat food.(in reach in cooler on cooks line) Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.( throughout )
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.(next to rice cooker)
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.(upright reach in cooler)
- Observed soda gun holster with accumulated slime/debris.(bar area)
- Observed utensils stored in crevices between equipment.(meat mallet and whisk between pipes and wall on cooks line)
- Waste line missing at soda gun holster.(bar area)
- Critical. Handwash sink not accessible for employee use at all times.(blocked by condiment squeeze bottles in sushi area)
- Critical. No handwashing sign provided at a handsink used by food employees.(bar area)
- Critical. Hand wash sink lacking proper hand drying provisions.(kitchen ) Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.(kitchen )
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Observed small flying insects in bar area.
- Observed wall soiled with accumulated food debris.(cooks line)
- Observed dusty ceiling tiles and/or air conditioning vent covers.(kitchen )
- Carbon dioxide/helium tanks not adequately secured.(kitchen )
|
8/31/2010 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
5/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tempura batter 66 degr F Corrected On Site. product iced down
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. shrimp tempura [70 degrF] Corrected On Site. voluntarily discarded
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice [76 degr F] Corrected On Site. Voluntarily discarded
- Critical. Observed food stored on floor. cases of product [walk in freezer]
- Critical. Observed uncovered food in holding unit tray of unwrapped beef [walk in freezer]
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chopping scallions Corrected On Site. employee put on gloves
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils in water measured 70 degr F Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. come in from outside & stir soup without first washing hands
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. kitchen
- Observed employee with no hair restraint. kitchen staff
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Waste line missing at soda gun holster. multiple locations - bar area
- Critical. Hand wash sink lacking proper hand drying provisions. multiple locations [kitchen]
- Observed food debris accumulated on kitchen floor. under equipment [kitchen]
- Critical. Identity of food or food product misrepresented. fish stick [imitation crab] in use; menu states crab .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 5/17/10 .
|
3/15/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. bulk sugar bin
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tempura batter measured at 77 degr F [cook's line] Corrected On Site. voluntarily discarded
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef on shelf above raw fish walk in cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp on shelf above prepped vegetable =glass door cooler]
- Critical. Observed food stored on floor. sack of carrots - walk in cooler Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. scoop withiut handle inside bulk rice Bin Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on hanle of flattop grill
- Critical. Observed handsinks used for purposes other than the designated use. rinsing wiping cloth in handwash sink
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Observed old labels stuck to food containers after cleaning.
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed clean utensils/equipment stored in dirty drawers
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. containers on top shelf not stOred inverted
- Equipment and utensils not properly air-dried.
- Critical. Handwashing cleanser lacking at handwashing lavatory. bar area
- Critical. Observed live fruit flies in kitchen. less than 10
- Observed hole in wall. womens restroom
- Critical. Observed container of medicine improperly stored. Pepto Bismal brand on shelf above prep table
- Critical. Observed obstructed exits ,hallways or egress. blOcked by cases of beer, keg, ladder For reporting purposes only.
|
9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Hiro's Tokyo Japanese Steak House & Sushi Bar, 5250 4 St N, St. Petersburg, FL »