- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee in cups on sushi bar.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - In-use tongs stored on equipment door handle between uses-sushi bar.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Reach-in cooler gasket torn/in disrepair. Double door cooler in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No stop sale issued as it is 1:30, facility opened at 12:00. Advised time marking per TPHC plan. Facility has plan and does discard after 4 hours but did not time mark the container at sushi bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Fried shrimp cooling 30 minutes tightly covered. Advised uncovered until it reaches 41°
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09/09/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Niche fruit in walk in cooler
- Basic - In-use tongs stored on oven door handle.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses-several areas throughout kitchen and sushi bar area.
- Basic - Working containers of food removed from original container not identified by common name. Sugar on cookline.
- 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.
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6/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- Intermediate - No certified food manager for establishment. Operator has taken test several times and has not passed **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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5/1/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Dishmachine has no data plate/operating specifications.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Reach-in cooler gasket torn/in disrepair-freezer and reach in cooler. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar area, commercially packed fish thawing in basin.
- Intermediate - No certified food manager for establishment. Operator has taken test several times and has not passed **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. facility makes twice a day and throws out remaining product after each service. **Corrected On-Site**
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2/20/2014 | Routine - Food | Warning Issued |
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels-sushi area.
- Basic - Reach-in cooler gasket torn/in disrepair-kitchen.
- Basic - Wall in disrepair-hand wash sink in sushi area.
- Flammables stored near a source of ignition. For reporting purposes only. paper supplies and paints etc stored in waterheater room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink-several locations.
- Intermediate - No proof of a certified food manager for the establishment at the time of the licensing inspection.
- Intermediate - No proof of required state approved employee training provided at the time of the licensing inspection. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Facility not open yet, has one on menu, advised one near sushi bar area.
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11/19/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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