- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board, purse on shelf over reach-in cooler.
- Basic - Food stored in holding unit not covered. Multiple food items in cook line reach-in coolers.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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09/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Duct tape used to repair nonfood-contact surface. Reach-in freezer in servers area, and on a reach-in cooler gasket on cook line.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board, purse on shelf over reach-in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered. Multiple food items in cook line reach-in coolers.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soda gun holster with accumulated slime/debris. Server area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach-in cooler on cook line.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Handwash sink removed from 3 compartment sink area.
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07/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cloth used as a food-contact surface. In rice container.
- Basic - Duct tape used to repair nonfood-contact surface. Reach-in freezer in servers area, and on a reach-in cooler gasket on cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in reach-in cooler on cook line.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cutting board, purse on shelf over reach-in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food stored in holding unit not covered. Multiple food items in cook line reach-in coolers.
- Basic - Food stored on floor. Shrimp in walk-in freezer.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Soda gun holster with accumulated slime/debris. Server area.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Below 50ppm.
- 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. Below 50ppm.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. In reach-in cooler on cook line.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 47°, garlic in oil 80° cornstarch in water 67°, beef 54°, half and half 47°.
- High Priority - Produce with mold-like growth. See stop sale. Six tomatoes in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- 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.
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Handwash sink removed from 3 compartment sink area.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/28/2014 | Routine - Food | Warning Issued |
- 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.
- Basic - Employee personal items stored in or above a food preparation area. Keys on shelf over prep table.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large rice bowl. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Toaster on cook line.
- Basic - Food stored on floor. Oil by 3 comp sink.
- Basic - Hole in ceiling. In hot water heater room.
- Basic - Ice buildup in walk-in freezer.
- Basic - Large amount of unused equipment/supplies present. Slicer.
- Basic - Light shield damaged/in disrepair. In dry storage room and over 3 comp sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 50°. Had placed in walk in freezer for quick chill.
- Intermediate - Employee used handwash sink as a dump sink. Sushi bar.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/9/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of mold-like substance on nonfood-contact surface.outside freezer door
- Basic - Buildup of food debris/soil residue on equipment door handles.in sushi bar
- Basic - Cardboard used to line nonfood-contact shelves. And on cooler floor
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface.on sushi rice
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage open in reach in cooler
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor tiles cracked, broken or in disrepair.under dish machine
- Basic - Food stored on floor. Dry storage
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.in flour and rice
- Basic - In-use utensil stored in ice or ice water between uses.
- Basic - Leaking pipe at plumbing fixture.in waitstaff area
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Soiled reach-in cooler gaskets.in sushi bar
- Basic - Wall soiled with accumulated dust.over ice machine
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.wait staff
- Basic - Working containers of food removed from original container not identified by common name.sugar in oyster sauce can
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.walk in cooler cheese 45°, sauce 44° moved to working cooler , also corn starch mixed with water 71°**Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.horizontal separation chicken, beef, shrimp
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.exceeds 300 ppm chlorine sushi bar, kitchen**Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink in prep sink
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish.using escolar **Admin Complaint**
- Intermediate - Handwash sink not accessible for employee use at all times.bucket in sink **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.sushi rice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.fish in sushi bar
- Intermediate - Spray bottle containing toxic substance not labeled.improperly labeled
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10/16/2013 | Routine - Food | Administrative complaint recommended |
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