Take Sushi Degrades its Sanitary Rating
2714 E Atlantic Blvd
Pompano Beach, FL 33062
;
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Manager moved off floor. **Corrected On-Site**
Basic - Employee with no hair restraint while engaging in food preparation. At sushi bar.
Basic - No copy of latest inspection report available.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager set up sanitizer bucket. **Corrected On-Site** **Repeat Violation**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Imitation crab meat in reach in cooler at sushi bar 66° for 30 minutes. Manager moved to walk in cooler. **Corrective Action Taken**
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. On sushi rice at front counter. Manager marked time. **Corrective Action Taken**
High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over tofu. Manager moved and properly stored. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Container of water at sushi bar. **Corrected On-Site** **Repeat Violation**
Intermediate - Interior of reach-in cooler soiled with accumulation of food residue/mild like substance. Employee cleaned during inspection. **Corrected On-Site**
Intermediate - Reach-in cooler not maintained in good repair. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is repaired. Reach in at sushi bar with ambient temperature at 61°. Imitation crab meat is only TCS food in cooler. Cooler has large amount of ice inside. Employee cleaned out and de iced. Cooler used to store sauces and plant food mainly. Ambient temperature is 64°. **Corrective Action Taken**
Intermediate - Reach-in cooler shelves soiled with food debris. At sushi bar. Employee cleaned out. **Corrective Action Taken**
Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Front vent next to reach in cooler at cook line.
Basic - Floor soiled/has accumulation of debris. Storage area , walk in cooler and cracks and crevices.
Basic - Grease accumulated on kitchen floor and/or under cooking equipment, at cook line.
Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
Basic - Shelf under preparation table soiled with food debris. Cook line storage shelves. **Repeat Violation**
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cook line area.
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket in sink at sushi bar. **Corrected On-Site** **Repeat Violation**
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Form reviewed and emailed to operator during inspection. **Corrective Action Taken**
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Inspector will recheck at next inspection.
Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
Intermediate - Soil residue in food storage containers. In walk in cooler. **Corrective Action Taken**
Basic - Accumulation of dead insects or other pests, in ceiling light fixture.
Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelf at east wall near cook line.
Basic - Shelf under preparation table soiled with food debris. At cook line storage shelves .
High Priority - Hotel and Restaurant license is expired. Owner called and renewed during inspection. Confirmation # 157036779. **Corrected On-Site**
High Priority - No proof of parasite destruction or aquaculture documentation for farm raised salmon served raw or undercooked. Owner had letter sent from purveyor during inspection. **Corrected On-Site**
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. Sushi rice, owner wrote time stamp and will document on a daily basis. **Corrected On-Site**
High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Chicken over miso paste, cook line reach in cooler . **Corrected On-Site**
Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 comp sink, discussed with owner. Employee washed hands at HWS. **Corrected On-Site**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At sushi bar. **Corrected On-Site**
No Violations Were Observed
Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
Basic - Cardboard used to line food-contact shelves. in walk.in.cooler. Cardboard used as liners between rows of portioned sauces. **Warning**
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... in walk.in.cooler - soup stored on floor. **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.**Corrected On-Site** **Warning**
Basic - Grease accumulated under cooking equipment. **Warning**
Basic - No conspicuously located ambient air temperature thermometer in holding unit.Cook line reach.in.cooler... **Warning**
Basic - Soil residue build-up on nonfood-contact surface.... On standing shelving and wall shelving in kitchen. **Warning**
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.... Tested twice at 0 PPM each time. **Warning**
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. ... Manual WAREWASHING taking place without sanitizer step. **Warning**
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. **Repeat Violation** **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.WALK.IN.COOLER... portions of sauces 49° cooked rice 49° cut melon 49° ground chicken 49° soup 48° Correctve Action Taken - Foods Relocated To Cooler Area.**Repeat Violation** **Warning**
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. **Warning**
Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. **Repeat Violation** **Warning**
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.**Corrected On-Site** **Repeat Violation** **Warning**
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again..... Prepared cooked and portioned foods in Frigidaire freezer **Warning**
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.--- In walk.in.cooler... Portioned sauces and cook rice.-°F In Sushi Storage Cooler Sushi Fish not labeled and dated. **Repeat Violation** **Warning**
Basic - Employee with no hair restraint while engaging in food preparation.**Corrected On-Site** **Repeat Violation**
Basic - No conspicuously located ambient air temperature thermometer in holding units.
Basic - Reuse of single-use container.Re-using tofu containers (some broken, cracked, soiled for storing other foods.**Repeat Violation**
Basic - Wet wiping cloth not stored in sanitizing solution between uses.... In kitchen
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.REACH.IN.COOLER... (Sushi Display) salmon 48° ahi tuna 50° **Corrective Action Taken** - food iced.
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. **Corrected On-Site** **Corrected On-Site**
Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded.
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.**Corrected On-Site**
Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.
Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Cut, portioned and packaged sushi fish (frozen and thawed) are not "Labeled and Dated".**Repeat Violation**
Basic - Employee with no hair restraint while engaging in food preparation.... **Corrected On-Site**
Basic - No copy of latest inspection report available.... Not immediately available. Initially presented reports from 11/2010 and 10/2010
Basic - Reuse of single-use plastic tubs.
High Priority - Vacuum breaker missing at hose bibb.... At rear mop-sink.
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.
Basic - Build-up of grease/dust/debris on hood filters.
Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ... Raw chicken
Basic - Clean equipment stored on floor.Lg wooden sushi rice drum/container stored on floor by back door.
Basic - Employee with no hair restraint while engaging in food preparation.**Corrected On-Site**
Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
Basic - No conspicuously located ambient air temperature thermometer in holding units.
Basic - Stored food not covered in walk-in cooler.in WALK.IN.COOLER, cut string carrots, sprouts,
Basic - Walk-in cooler/walk-in freezer floor soiled.... WALK.IN.COOLER floor soiled and not easily cleanable.
High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.FRONT LINE... (Sushi Display) salmon 50° tuna 48° yellowtail 47° escolar 46 salmon 45°
High Priority - Vacuum breaker missing at hose bibb.Taps at mop sink
Intermediate - Encrusted material on can opener blade.
Intermediate - Handwash sink not accessible for employee use at all times.... Could not access sushi bar Handwash sink due to stored items.
Intermediate - Handwash sink used for purposes other than handwashing.... At sushi bar, used to store 6" deep 1/6 pan of water.
Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food....sushi rice not monitored for time as a public health control.
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.... Re-packaged and prepared frozen items not labeled and date marked.
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.(a SYMBOL) ...CONSUMER.ADVISORY Consumption of.raw.or.undercooked.beef,eggs,seafood,pork,or.poultry.may.increase.your.risk.of.foodborne.illness,especially.if.you.have.decreased.immunities.and/or.certain.medical.conditions.
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
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. Sushi chef & cook.
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
Basic - Buildup of food debris/soil residue on equipment door handles.kitchen
Critical - Working containers of food removed from original container not identified by common name. Tempura batter.
Observed ice scoop with handle in contact with ice inside a blue coleman cooler.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed an employee wash her hands in the 3 compartment sink with no soap after handling raw chicken.
Critical - Observed employee wash hands with no soap. Corrected On Site.
Observed employee with no hair restraint. Sushi chef and cook.
Critical - Observed interior of microwave soiled in the service area.
Critical - Observed encrusted, soiled material on slicer.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Mens bathroom.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
Critical - Observed employee wash hands with no soap. Corrected On Site.
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
Observed employee with no hair restraint. Corrected On Site.
Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
Observed food debris accumulated on walkin cooler floor.
Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked in the reachin freezer.
Critical - Observed raw animal food stored over ready-to-eat food. raw chicken & shrimp above prepped vegetables in a reachin cooler . Corrected On Site.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Kitchen Corrected On Site.
Critical - Observed hand wash sink used for purpose other than washing hands. Wiping cloth sanitizer kept in the sink.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. by rice cooker. Corrected On Site.Repeat Violation.
Observed ice scoop with handle in contact with ice. server station. Corrected On Site.Repeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses. sushi station. Corrected On Site.
Critical - Observed buildup of slime in the interior of ice machine.
Observed personal item stored with food. cigarettes, eye glasses, money on prep table shelf with plates/dishware. Corrected On Site.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. soup, rice, sauces in walk-in cooler. nothing date marked.
Critical - Observed raw animal food stored over ready-to-eat food. raw egg over cooked vegetables in reach-in cooler Corrected On Site.
Critical - Observed food stored on floor. carrots, cabbage, sauces in walk-in coolerRepeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
Observed ice scoop with handle in contact with ice. server station. 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. sushi station. 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils. frontline sushi station. Repeat Violation.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. shelfs in walk-in cooler
Wet wiping cloth not stored in sanitizing solution between uses. sushi station , kitchen.Repeat Violation.
Observed build-up of mold-like substance on surface of nonfood-contact surface. on fan guard and ceiling in walk-in cooler
Observed build-up of mold-like substance on surface of nonfood-contact surface. unsealed wooden walk-in cooler shelfsRepeat Violation.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. broken at mens bathroom Repeat Violation.
Critical - Hand wash sink lacking proper hand drying provisions. kitchen handwash sink Corrected On Site.
Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor with gap on side of door
Observed floor and wall junctures not coved. broken tile by dishwash sink and storage room
Observed hole in wall. under 3 compartment sink
Ceiling not smooth and easily cleanable. kitchen
Violation: 14-33-1Observed equipment in poor repair. rusted bottom shelfs of prep tables
Critical - Violation: 22-17-1Observed soiled reach-in cooler gaskets. sushi bar ric
Violation: 23-03-1Observed build-up of grease on nonfood-contact surface. several shelfs in kitchen
Violation: 23-04-1Observed build-up of mold-like substance on surface of nonfood-contact surface. wooden walk-in cooler shelfs
Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers. utensils in dirty drawer next to fryer
Violation: 24-06-1Observed clean utensils/equipment stored in dirty drawers. sushi bar
Critical - Violation: 32-04-1Bathroom not enclosed with tight-fitting, self-closing doors. mens bathroom
Violation: 36-13-1Observed grease accumulated under cooking equipment. throughout kitchen
Violation: 37-06-1Observed wall soiled with accumulated grease. throughout kitchen
Violation: 37-11-1Observed attached equipment soiled with accumulated dust. walk-in cooler fan guard and ceiling
Critical - Observed raw animal food stored over ready-to-eat food. chicken over vegetables in walk-in cooler
Critical - Observed raw animal food stored over ready-to-eat food. fish over ice cam in freezer chest
Critical - Observed food stored on floor. vegetable /broccoli, carrots in walk-in cooler
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. brown rice container
Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. frontline Repeat Violation.
Observed employee with no hair restraint. Corrected On Site.
Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
Observed equipment in poor repair. rusted bottom shelfs of prep tables
Wet wiping cloth not stored in sanitizing solution between uses. sushi barRepeat Violation.
Wet wiping cloth not stored in sanitizing solution between uses. kitchen Repeat Violation.
Critical - Observed soiled reach-in cooler gaskets. sushi bar ric
Observed build-up of grease on nonfood-contact surface. several shelfs in kitchen
Observed build-up of mold-like substance on surface of nonfood-contact surface. wooden walk-in cooler shelfs
Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table side by trashcan
Observed clean utensils/equipment stored in dirty drawers. utensils in dirty drawer next to fryer
Observed clean utensils/equipment stored in dirty drawers. sushi bar
Critical - Handwash sink not accessible for employee use at all times. bowl in it
Critical - Bathroom not enclosed with tight-fitting, self-closing doors. mens bathroom
Critical - Observed rodent activity as evidenced by rodent droppings found. Observed several rodent droppings through clear ceiling tiles in kitchen. Unable to determine if dry or fresh droppings. 24 hour call-back as per Ken Buck. All droppings must be removed and all FCS must be cleaned and sanitized. This violation must be corrected by : 07/14/2010.
Observed grease accumulated under cooking equipment. throughout kitchen
Observed wall soiled with accumulated grease. throughout kitchen
Observed attached equipment soiled with accumulated dust. walk-in cooler fan guard and ceiling
Observed ceiling in disrepair. several ceiling tiles broken in kitchen
Observed dusty ceiling tiles. throughout kitchen
Observed personal care item stored with food. nailclipper on prep table shelf by clean plates
Critical - Violation: 53A-07-1No Certified Food Manager for establishment.Repeat Violation.
Critical - Violation: 53B-08-1No 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. Repeat Violation.
Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler
Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi station.
Critical - No Certified Food Manager for establishment.Repeat Violation.
Critical - No conspicuously located thermometer in holding unit. cookline.
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. Repeat Violation.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves kitchen.
Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Onions.
Observed ceiling soiled with accumulated food debris. kitchen. Repeat Violation.
Critical - Observed employee improperly washing hands. No soap used Corrected On Site.
Observed employee with no hair restraint.
Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Onions .
Observed hole in ceiling. kitchen Repeat Violation.
Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. White rice sushi station. Repeat Violation.
Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Seafood for sushi
Critical - Observed soil buildup inside ice bin.
Observed wall soiled with accumulated food debris. cookline.
Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
Critical - Required consumer advisory for raw/undercooked animal food not provided.Repeat Violation.
Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Chicken shrimp eggs cookline
Wet mop not hung to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
Critical - Manager lacking proof of Food Manager Certification.
Critical - No Certified Food Manager for establishment.
Critical - No conspicuously located thermometer in holding unit.
No copy of latest inspection report. Violation pages missing.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom shelf kitchen.
Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice for sushi 80 degrees.
Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
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 chicken stored over batter mix.
Critical - Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation.
Wet mop not hung to dry.