- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. In bulk
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Knife handle taped with black electrical tape
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 72°
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Large pieces of beef
- Basic - Reach-in cooler gasket torn/in disrepair. At front sushi reach in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk items
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. In reach in cooler raw beef next to cut vegetables.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meats over prepped vegetables
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Ambient 76°
- 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. Only 2 certificates provided
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in freezer under shelving
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on food storage shelving
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water temp 68°
- Basic - No handwashing sign provided at a hand sink used by food employees. Front sushi line
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Cook line bottles
- 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. Prepping/cutting bulk onions
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shelled eggs 55°
- Intermediate - No soap provided at handwash sink.
- 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. Only two certificates provided
- Intermediate - Spray bottle containing toxic substance not labeled.
|
12/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Raw animal food stored above unwashed produce. Walkin cooler chicken over broccoli **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets and door handles. **Corrected On-Site**
|
4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food-contact surfaces not cleaned after being contaminationed- cutting board wipied with dirty and not sanitized after cutting raw chicken.
- Critical - Observed food employee touch clothing then engage in food preparation -prepare salad.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food- sauce in walkin cooler.
- Critical - Observed light buildup of slime in the interior of ice machine.
- Critical - Observed raw animal foods not properly separated from each other during preparation for hibachi cooking -chicken and beef.
- Observed residue build-up on walkin cooler door and handles. Repeat Violation.
- Critical - Observed soup being cooled by nonapproved method- covered in walkin cooler at 64F made 2 hours ago- corrective action taken by placing in ice bath.
- Critical - Working containers of food removed from original container not identified by common name- walkin cooler.
|
9/14/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up on cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit- 95F. Corrected On Site.
- Observed light build-up of food debris, dust or dirt on cooks dry storage shelf.
- Critical - Shell eggs held in on cookline maintaining an ambient air temperature greater than 45 degrees Fahrenheit- 75F. Corrected On Site.
|
5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Corrected On Site.
- Observed residue build-up on walkin handles. Corrected On Site.
- Critical - Observed soil residue in storage containers.
|
12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/14/2011 | Routine - Food | Call Back - Complied |
- 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. This violation must be corrected by : 9/7/11.
- Critical - Observed baby corn stored in unapproved dispensers. Corrected On Site.
- Critical - Observed cloth used underneath vegetables in prep cooler on cookline. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method- soup in walkin covered at 65F in deep pan. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food- sauces and vegetables in walkin. Corrected On Site.
- Critical - Observed lemons stored in ice used for drinks. Corrected On Site.
- Critical - Observed raw eggs stored over vegetables. Corrected On Site.
|
7/7/2011 | Routine - Food | Warning Issued |
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Clean clothes, hair restraints
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
|
2/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Temperature of sushi rice 101 degrees F. Operator agrees to use time as a public health control. Corrected On Site.
- Observed utensils stored in crevices between equipment. Chef knives stored in crack between tables.
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only. Large K class Extinguisher needs re-charge.
|
10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor....bags of foodstuffs in walk in freezer.
- Observed build-up of grease on nonfood-contact surface....hood & hood filters in kitchen.
- Observed soda gun holster with accumulated slime/debris....behind front bar.
|
5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor....walk in freezer.
- Critical. Observed food stored on floor....walk in cooler.
- Critical. Observed soil buildup inside ice bin....guard plate inside ice machine in kitchen.
- Observed soda gun holster with accumulated slime/debris.
|
11/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/16/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/4/2008 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Vki Japanese Restaurant, 1004 Old Mill Run, The Villages, FL »