- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.
|
10/4/2012 | 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.
- Critical - Hand wash sink lacking proper hand drying provisions. employee handsink , front area.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sugar bin
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs stored over lettuce , walkin cooler .
- Critical - Observed unlabeled spray bottle.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
10/3/2012 | Routine - Food | Warning Issued |
- Critical - Observed food being cooled by nonapproved method. When cooling rice: Use 2-inch-deep pans. When stem stops rising, place rice in walk-in cooler, uncovered. Cover rice after it reaches 41 F. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employees must wash hands, and wear disposable-plastic gloves, when chopping vegetables. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Store damp-wiping cloths in sanitizing solution between uses. Corrected On Site.
|
7/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. on front counter.
- Critical - Handwash sink not accessible for employee use at all times. boxes in front of hand sink near cookline.
- Critical - Handwashing cleanser lacking at handwashing lavatory. near front counter.
- Critical - Hot water not provided/shut off at employee hand wash sink. on front counter.
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated grease. hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor. onions and carrots inside walkin cooler.
- Critical - Observed food stored on floor. rice in kitchen.
- Observed ice scoop with handle in contact with ice. ice bin near front counter.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over sauce inside walkin cooler.
- Observed reuse of single-service articles. can used as scoop in bulk sugar.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. chicken and beef on cookline.
- Unwrapped single-service utensils not presented so that only the handles are touched. forks spoons and knives in self service area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bulk sugar and flour in kitchen.
|
4/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. next to soda boxes.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- 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. lids and plastic bags, kitchen area .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in suger bin.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. inside walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw egg stored over soy sauce in walk in cooler .
- Observed reuse of single-service articles. can used as scoop in sugar bin
- Critical - Observed unlabeled spray bottle. at front cooks line.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-serve and single-use articles.
- Critical - Working containers of food removed from original container not identified by common name. Bulk containers .
|
11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/12/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification.
|
7/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed cloth used as a food-contact surface. front steam table .
- Critical - Observed cloth used as a food-contact surface. under cutting board .
- Critical - Observed encrusted, soiled material on slicer. employee drink .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl used as scoop in ice machine .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. at rice cooker.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. employee drink on clean food slicer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
|
5/5/2011 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. walkin cooler.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored on floor. walkin cooler.
- Critical. Observed cloth used as a food-contact surface. on front buffet line.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastice cup used.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. next to rice cooker.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. drinking coffee.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times. blocked by flour bin, back area.
- Observed floor area(s) covered with standing water. by soda boxes.
- Critical. Observed toxic item stored by food. windex .
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. by soda boxes.
|
10/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-28-1 Observed food stored on floor. WIC
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
5/17/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw eggs over soysauce .
- Critical. Observed food stored on floor. WIC
- Critical. Observed cloth used as a food-contact surface. at chicken prep area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Handwash sink not accessible for employee use at all times. blocked by equipment .
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed toxic item stored in food preparation area.
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
3/11/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Little Tokyo, 249 Westshore Plaza, Tampa, FL »