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Licensee
Name: SUSHI WOK License Number: SEA2613832
Rank: Seating License Expiration Date: 06/01/2014
Primary Status: Current Secondary Status: Active
Location Address: 12961 N MAIN STREET #208
JACKSONVILLE, FL 32218-2771

Inspection Information
Inspection Type Inspection Date Result Critical Violations Non-Critical Violations
Routine - Food 03/14/2012 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
15 7
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. In general, critical violations are those that, if not corrected, are more likely to contribute directly to food contamination, illness or environmental damage. Although we use the industry-standard term "critical", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while an establishment may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure the public health and safety. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
51-11-1    Carbon dioxide/helium tanks not adequately secured. Numerous of tanks by the back door.
24-07-1    Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Tongs hanging from oven door. Corrected On Site.
20A-10-1    Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
32-16-1    Critical - Hand wash sink lacking proper hand drying provisions. Both handsinks kitchen. Corrected On Site.
31-09-1    Critical - Handwash sink not accessible for employee use at all times. Sushi bar sink has green sponge and 2 small bowls. Corrected On Site.
32-17-1    Critical - Handwashing cleanser lacking at handwashing lavatory. Both handsinks in kitchen. Corrected On Site.
10-06-1    In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop in bulk container. Also ice scoop in ic. Corrected On Site.
12B-07-1    Critical - Observed an open beverage container on dry goods storage rack. Can of coke. Corrected On Site. Coke was discarded.
09-04-1    Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook peeling cucumber at Sushi Bar. Corrected On Site. Training held with manager and cook.
14-37-1    Observed cutting board grooved/pitted and no longer cleanable. At prep table.
08B-05-1    Critical - Observed employees food mixed with establishment food. Corrected On Site. Food was discarded.
08A-16-1    Critical - Observed food stored in greased stained cardboard boxes. Fried noodles.
08A-28-1    Critical - Observed food stored on floor. Box of avocados under wok stove and cabbage on floor in walk in cooler. Corrected On Site.
08A-23-1    Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over beef and seafood in walk in freezer and cooler. Corrected On Site. Items were rearranged.
22-19-1    Critical - Observed interior of microwave soiled. Corrected On Site.
22-28-1    Critical - Observed interior of reach-in cooler soiled with accumulation of water. Under prep table.
14-51-1    Observed nonfood-grade containers used for food storage. Food in carry out bags in walk in cooler and freezer.
18-05-1    Observed old food stuck to clean dishware/utensils. Knives on knife rack.
06-05-1    Critical - Observed potentially hazardous food thawed in standing water. Shrimp in pans at triple sink. Corrected On Site. Shrimp was put under running water then removed to walk in cooler.
01B-12-1    Critical - Observed shell eggs in use or stored with cracks or broken shells. In walk in cooler.
21-12-1    Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
02-26-1    Critical - Working containers of food removed from original container not identified by common name. Chicken, beef, pork, and seafood in walk in cooler and freezer.
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1940 North Monroe Street, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395