- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures main sushi case holding at 44 to 46.DO NOT USE TILL ABLE TO MAINTAIN 41 or BELOW.
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 employee cooking didn't know cook temperatures.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding unit in sushi case. Repeat Violation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment and dish racks.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when switching areas.
- Observed nonfood-contact equipment in poor repair ice bu ldup arpund cooler door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sushi case all seafood 44-46 corrective action moved to other case.only been out for 1 hoir.
- Observed residue build-up on nonfood-contact surface inside salad cooler.
- Critical - Observed unlabeled sanitizer bucket. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name sugar/oil.
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5/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit for fish.
- Critical - Observed employee improperly washing hands washed for 5 seconds and didn't turn valves off with paper towel. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up reachin on line where noodles ate.
- Critical - Observed hand wash sink used for purpose other than washing hands holding scrubbies. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed nonfood-contact equipment in poor repair ice biyld up on freezer door.
- Critical - Observed uncovered food in holding unit/dry storage area baking soda in main kitchen. Corrected On Site.
- Critical - Observed unlabeled sanitizer bucket.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked noodles.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory at bar.
- Critical - Hot water not provided/shut off at employee hand wash sink all in kitchen. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location hanging on stove handle. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface fan guard walkin.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation smoked salmon dated 3/19 discarded Corrected On Site.
- Critical - Observed toxic item improperly stored spray bottles next to clean glasses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.salt Corrected On Site.
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3/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Sushi fish removed from original container not identified by common name.
- Critical. Observed food stored on floor buckets in freezer.
- Critical. Observed cloth used as a food-contact surface towel under cutting board
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled sushi chef brought back dirty dishes then back to area without changing gloves. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice at bar.
- Equipment or utensils not designed or constructed in a durable manner using souffle cup as a scoop.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing holding condiments.
- Critical. Hand wash sink lacking proper hand drying provisions at bar.
- Critical. Observed toxic item stored by utensils at bar.
- Critical. Portable fire extinguisher(s) obstructed from view in can room. For reporting purposes only.
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11/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Vacuum breaker mising at hose bibb. SPLITTER ON MOP SINK
- Critical. Covered waste receptacle not provided in women's bathroom. EMPLOYEE RESTROOM
- Critical. No handwashing sign provided at a handsink used by food employees. BAR
- Critical. No Certified Food Manager for establishment.
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1/27/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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