- Basic - Bowl or other container with no handle used to dispense food. For batter.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- High Priority - Butter cold held at greater than 41 degrees Fahrenheit. Kitchen.
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Sushi. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean noodle.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
|
1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Walk in cooler.
- Basic - Case/container/bag of food stored on floor in walk-in freezer.
- Basic - Cloth used as a food-contact surface. To clean and dry fresh salmon while prepping.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Walk in cooler.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Kitchen reach in coolers.
- Basic - Paper towel used as liner for food container.
- Basic - Reuse of single-use articles. Disposable gloves.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce cold held at greater than 41 degrees Fahrenheit.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
|
8/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Spices.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area. Kitchen.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Walk in cooler.
- Basic - Paper towel used as liner for food container.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- Intermediate - Bottle containing toxic substance not labeled. Soap.
|
5/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Walk in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Raw animal food stored above unwashed produce. Eggs.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- 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.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Eggs - walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs.
|
1/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Repeat Violation.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking.(sushi) Food may not be served.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
|
9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/23/2012 | Routine - Food | Call Back - Complied |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 8/18/12.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface.(under cutting board)
- Critical - Observed food stored on floor.(walk in freezer) Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.(crushed pepper)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. (tempura batter)
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.
- Wet mop not hung to dry. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
|
6/18/2012 | Routine - Food | Warning Issued |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.(men)
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed clearance between sprinkler head and top of storage less than 18 inches.(above walk in cooler) For reporting purposes only.
- Critical - Observed employee put on/changing single use gloves and engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.(kitchen and walk in freezer)
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.(inside bulk food containers)
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade bags used for food storage.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.(walk in cooler)
- Observed reuse of single-use gloves.
- Observed single-service articles stored without protection from contamination.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.(sushi - rice)
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
3/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted.
- 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
|
12/15/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Sushi Cafe, 18015 Highwoods Preserve Pkwy, Tampa, FL »