- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood in the top part of the fliptop RIC. Corrected On Site. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. upper part of the fliptop reach in cooler. Corrected On Site. operator turn the unit colder.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over seaweed in reach in freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed interior of microwave soiled.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table, warmer.
- Observed build-up of grease on nonfood-contact surface. portable frier.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves
- Unwrapped single-service utensils not presented so that only the handles are touched. front counter.
- Observed single-service articles stored without protection from contamination. forks, knives at the front counter.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. kitchen. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical. Observed the use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. frier.
- 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
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10/01/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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