- Basic - Bag/container of unrecognizable prepared food not identified by common name. Walk in cooler.
- Basic - Bowl or other container with no handle used to dispense food. Portion cup used as scoop in paprika. Plastic quart containers used as scoops in rice and sugar.
- Basic - Clean equipment stored on floor. Cutting boards stored in between equipment on floor in kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment. In kitchen and behind sushi bar.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. On shelf under prep table on clean equipment.
- Basic - Food debris accumulated on kitchen floor. Under cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In kitchen prep area.
- Basic - Nonfood-grade bags used in direct contact with food. Walk in freezer
- Basic - Squeeze bottle containing a food product not labeled. Water and oil.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry. In back of kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Behind sushi bar.
- Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage.
- 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. Salmon and noodles.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Behind restaurant outside at mop dump sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sashimi case on bar salmon 49 degrees farenheit, ahi tuna 49 degrees farenheit, octopus 49 degrees farenheit, CORRECTIVE ACTION out in reach in cooler to ambient cool.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken above RTE foods in walk in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Equipment drain line draining into handwash sink. Sashimi cases draining into hand sinks.
- Intermediate - No soap provided at handwash sink. Behind 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. Pasta and rice in walk in cooler.
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6/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Oil, cookline
- Basic - Soiled reach-in cooler gaskets. Sushi bar
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket, dishmachine area
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Displayed food not properly protected from contamination. Flour, bread crumbs next to fryers
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over vegetables in reach in cooler next to fryers
- Intermediate - No paper towels or mechanical hand drying device 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. Cooked pasta in walk in cooler
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11/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bottle juice, bags of rice
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour bin in dry storage room
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Silverware/utensils stored upright with the food-contact surface up. Next to handsink across from ice machine, spoons
- Basic - Soiled reach-in cooler gaskets. Across from stove
- Basic - Stored food not covered in walk-in cooler. Shrimp
- Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket in dishmachine area
- Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar
- Basic - Working containers of food removed from original container not identified by common name. Flour bin in dry storage room
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over sauce in reach in cooler next to fryers
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles in wlk in cooler
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4/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs on oven handle
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Butter, reach in cooler across from grill
- Observed employee with no hair restraint. Employee slicing fish
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Slicing fish with bare Han, put on gloves **Corrected On-Site**
- Critical - Observed food stored on floor. Rice bin in dry storage
- Critical - Observed raw animal food stored over ready-to-eat food. Raw seafood over sauces in reach in cooler at bar
- Critical - Observed soiled reach-in cooler gaskets. Across from grill
- Observed wall soiled with accumulated black debris in dishwashing area. Three compartment sink
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12/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. tongs on oven handle
- Critical - Observed food stored on floor. in walk in freezer
- Observed ice scoop with handle in contact with ice.
- Observed utensils stored in crevices between equipment.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice in walk in cooler
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
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