Spring Hill News | WASABI SUSHI & GRILL Restaurant Inspection Records

WASABI SUSHI & GRILL

13154 CORTEZ BLVD, BROOKSVILLE


Inspection records

Sep 11, 2019

HIGH
INTERMEDIATE
BASIC
0
1
0

Violations

  • Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi bar fish **Warning** - From follow-up inspection 2019-09-11: **Time Extended**

Sep 06, 2019

HIGH
INTERMEDIATE
BASIC
2
2
6

Violations

  • 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. Prep table Operator removed **Corrected On-Site** **Warning**
  • Basic - Employee personal items stored with or above clean equipment and utensils, or single-service items. Cell phone and beverages next to clean plates and napkins **Corrected On-Site** **Warning**
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
  • Basic - In-use tongs stored on equipment door handle between uses. Employee moved **Corrected On-Site** **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in sushi bar Moved to refrigerator **Corrective Action Taken** **Warning**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep room **Corrected On-Site** **Warning**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door cooks line cooler on right side- Butter 50° rechecked 46° Shrimp 50° rechecked 44° Chicken 50° rechecked 46° Operator turned unit colder Two door cooler on left hand side Eggs 50° rechecked 44° Dumpling 50° rechecked 44° Cooked broccoli 50° rechecked 46° Operator turned cooler colder Sushi bar two door- Fish 46° rechecked 46° Pre-rolled sushi from yesterday 46° operator voluntarily discarded Operator turned cooler colder and added ice. Operator checked the temperature of all coolers this morning and all the food was 41° or below. Sushi counter on ice- Crawfish mixture 46° rechecked 40° Fish mixture 46° rechecked 40° **Corrective Action Taken** **Warning**
  • High Priority - Roach activity present as evidenced by live roaches found. One live roach by kitchen door on wall * operator killed **Corrective Action Taken** **Warning**
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi bar fish **Warning**
  • Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep room hand-sink **Warning**

May 16, 2019

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From initial inspection : Basic - Build-up of grease on nonfood-contact surface. *sides of equipment on cooks line * sushi bar gaskets - From follow-up inspection 2019-05-16: **Time Extended**
  • Basic - - From initial inspection : Basic - Reach-in cooler gasket torn/in disrepair. Sushi bar left side cooler - From follow-up inspection 2019-05-16: **Time Extended**

May 15, 2019

HIGH
INTERMEDIATE
BASIC
3
4
4

Violations

  • Basic - Build-up of grease on nonfood-contact surface. *sides of equipment on cooks line * sushi bar gaskets
  • Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Sushi bar left side cooler
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar **Corrected On-Site**
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ambient thermometer 47° Steak 48°( inside door) Top of cooler- Butter 50° Scallops 50° Shrimp 50° Operator states that he checked the temperature of the cooler this morning at 11 am, and that the temperature of the food was 40°. Same temperature at the end of inspection. Operator moved to freezer for quick cool down Operator turned the cooler temperature lower **Corrective Action Taken**
  • High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty plates, then touched clean salad plates without washing hands. Educated operator who discussed with employee. **Corrective Action Taken**
  • High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi bar employee touched wet wiping cloth and went back to rolling sushi. Discussed with employee who took off gloves and washed hands. **Corrective Action Taken**
  • Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
  • Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Opened cheese and cream cheese. Fish on sushi bar
  • Intermediate - Hot water not provided/shut off at employee handwash sink. 87° next to three compartment sink corrected to 100° Shut off at cooks line hand sink corrected to 100° 85° sushi bar handsink corrected to 100° **Corrected On-Site**
  • Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Inspectors read 50° Operators reads 60° Operator discarded **Corrective Action Taken**

Apr 01, 2019

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Mar 19, 2019

HIGH
INTERMEDIATE
BASIC
0
2
9

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under steam table on cook line Hood filters soiled Gaskets at sushi counter
  • Basic - Case/container/bag of food stored on floor in kitchen. Jug in box of fry oil **Corrected On-Site**
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage, 1 no lid o straw on prep table on cook line, 1 over lift top , moved to lower shelf **Corrected On-Site**
  • Basic - Equipment or utensils not designed or constructed in a durable manner. Foil pan cut off at ends, taped and used as holding containers in refrigerator
  • Basic - Fan cover in walk-in cooler has accumulation of dust or debris.
  • Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatula for rice in standing water. Dumped water out and instructed manager to wash utensils every 4 hours
  • Basic - Nonfood-grade bags used in direct contact with food. Wontons in freezer, raw chicken, some food moved to food grade bag **Corrective Action Taken**
  • Basic - Paper towel used as liner for food container. Under fried shrimp , manager removed, on top of Rangoon's in lift top cooler , removed **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. At sushi counter, manger has ordered, and walk in cooler
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In sink at sushi bar, scrubbiest. **Corrected On-Site**
  • Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried shrimp 101°, moved to refrigerator Shell eggs at grill, manager cooked

Feb 05, 2019

HIGH
INTERMEDIATE
BASIC
0
1
0

Violations

  • Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2019-02-05: **Time Extended**

Jan 28, 2019

HIGH
INTERMEDIATE
BASIC
3
6
7

Violations

  • Basic - Bowl or other container with no handle used to dispense food. Vinegar and Rice scoop **Corrected On-Site**
  • Basic - Build-up of grease on nonfood-contact surface. *Inside Hood system * sides of equipment
  • Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks next to clean plates on shelving unit One with lid and straw one open glass cup. Moved to bottom shelf
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish in sushi bar Employees put fish away **Corrected On-Site**
  • Basic - Reach-in cooler gasket torn/in disrepair. Two door cooler on sushi bar
  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
  • Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm Operator added chlorine to 50 ppm **Corrected On-Site**
  • High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees outside on break, came inside to cook without hand washing. Operator discussed with staff
  • 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 **Corrected On-Site**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken and raw beef over dumpling in reach in freezer
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer baskets, sides of equipment
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Five gallon bucket lids **Corrected On-Site**
  • Intermediate - Handwash sink used for purposes other than handwashing. Sushi bar employee dumped ice in hand sink Educated employees **Corrective Action Taken** **Repeat Violation**
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu needs to denote raw items
  • Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • Intermediate - No soap provided at handwash sink. Sushi bar **Corrected On-Site**

Aug 16, 2018

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Aug 15, 2018

HIGH
INTERMEDIATE
BASIC
1
1
2

Violations

  • Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • Basic - Water leaking from pipe and/or faucet/handle. Hand sink by door
  • High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Two door cooler on cooks line Left- Noodle52° Scallop 52° Right- Fish 52° Fish 52° Operator called refrigeration and is moving the Time Temperature for Safety Foods **Corrective Action Taken**
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**

Feb 15, 2018

HIGH
INTERMEDIATE
BASIC
0
0
0

Violations

  • No Violations Were Observed

Feb 12, 2018

HIGH
INTERMEDIATE
BASIC
1
3
2

Violations

  • Basic - Soiled reach-in cooler gaskets. Cooks line and sushi bar **Repeat Violation**
  • Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
  • High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooks line cooler next to the wall- Today's Cooked broccoli 53° Yesterday's cooked broccoli 53° Cut cabbage 53° Shrimp 50° Operator turned the cooler lower All food is 47° **Corrective Action Taken**
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
  • Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Behind nozzles in kitchen Soda gun behind bar
  • Intermediate - Handwash sink not accessible for employee use due to being blocked by buckets **Corrected On-Site**

Aug 02, 2017

HIGH
INTERMEDIATE
BASIC
0
1
1

Violations

  • Basic - - From inspection on 2017-08-01: Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** - From follow-up inspection on 2017-08-02: **Time Extended**
  • Intermediate - - From inspection on 2017-08-01: 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 .Qi Lin expired 5/17 - From follow-up inspection on 2017-08-02: **Time Extended**

Aug 01, 2017

HIGH
INTERMEDIATE
BASIC
1
5
5

Violations

  • Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside vents on ice machine
  • Basic - Hood soiled with accumulated grease, dust or food debris. .
  • Basic - Soiled reach-in cooler gaskets. Cooks line
  • Basic - Unclean building components, attachments or fixtures. Lines behind cooking equipment are full of grease and soul.
  • Basic - Walk-in cooler gasket torn/in disrepair. **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. Sushi rice
  • Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • Intermediate - Cutting board(s) stained/soiled. Cooks line
  • Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  • 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 .Qi Lin expired 5/17
  • Intermediate - Slicer blade guard soiled with old food debris.

May 19, 2017

HIGH
INTERMEDIATE
BASIC
0
0
2

Violations

  • Basic - - From inspection on 2017-03-20: Basic - Employee personal items stored in or above a food preparation area. Keys **Corrected On-Site** - From follow-up inspection on 2017-05-19: **Time Extended**
  • Basic - - From inspection on 2017-03-20: Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation** - From follow-up inspection on 2017-05-19: **Time Extended**

Mar 20, 2017

HIGH
INTERMEDIATE
BASIC
2
1
7

Violations

  • Basic - Bowl or other container with no handle used to dispense food. Bowl in rice and flour **Corrected On-Site** **Repeat Violation**
  • Basic - Employee personal items stored in or above a food preparation area. Keys **Corrected On-Site**
  • Basic - Food debris/dust/grease/soil residue on exterior of microwave.
  • Basic - Food stored on floor. Sauce buckets on floor in wic
  • Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Repeat Violation**
  • Basic - Raw animal food stored above unwashed produce. Raw chicken over produce **Corrected On-Site**
  • Basic - Walk-in cooler gasket torn/in disrepair. **Repeat Violation**
  • High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 125° moved to Time As A Public health control
  • High Priority - Raw animal food stored over ready-to-eat food. Raw beef over cut cucumbers. **Corrected On-Site**
  • Intermediate - Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.

Jul 11, 2016

HIGH
INTERMEDIATE
BASIC
0
0
1

Violations

  • Basic - - From inspection on 2016-07-07: Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning** - From follow-up inspection on 2016-07-11: **Time Extended**

Jul 07, 2016

HIGH
INTERMEDIATE
BASIC
2
7
15

Violations

  • Basic - Bowl or other container with no handle used to dispense food. Sugar and Rice **Repeat Violation** **Warning**
  • Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
  • Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
  • Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
  • Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
  • Basic - Interior of microwave soiled with encrusted food debris. On cooks line. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in holding unit. On cooks line and coolers in sushi bar. **Warning**
  • Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler. **Warning**
  • Basic - No hot running water at mop sink. **Warning**
  • Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Duck by three compartment sink. Moved to sink with running water. **Corrected On-Site** **Warning**
  • Basic - Screen in door torn/in poor repair - vermin present. Flies **Warning**
  • Basic - Soiled reach-in cooler gaskets. On cooks line **Warning**
  • Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
  • Basic - Walk-in cooler and/or walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
  • Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
  • High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Six live flies in kitchen. **Warning**
  • High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw Beef over Fish. **Warning**
  • Intermediate - Accumulation of food debris/grease on food-contact surface. Fryers, flattop and woks. **Warning**
  • Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Lids in sink by three compartment sink. **Corrected On-Site** **Warning**
  • Intermediate - Hot water not provided/shut off at employee handwash sink. All hand sinks. **Warning**
  • Intermediate - No hot running water at three-compartment sink. **Warning**
  • Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink by beverage station. **Corrected On-Site** **Warning**
  • Intermediate - Soil residue in food storage containers. Sugar and Rice containers need to be cleaned. **Warning**
  • Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. 80° **Warning**

All data from myfloridalicense.com