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Licensee
Name:
SUSHI LOLAS
License Number:
SEA5813383
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
2902 CORRINE DR ORLANDO, FL 32803
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
06/10/2015
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
5
6
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.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. 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.
Basic - Dishmachine cycle times/conveyor speed not correct per data plate/operating specifications provided on dishmachine.
The rinse cycle indicates it should run for 10 seconds it cuts out after 7 seconds **Warning**
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
The sushi rice wood bowl has been repaired with a type of membrane that is pealing. The bowl is not intended for use with TCS foods as the wood cracks, scored, and it's soiled. Discontinue use of bowl for TCS products **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
The dish washer is handling both soiled and clean dishes without washing hands **Warning**
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
The sushi chef wiped his nose then placed a container into the reach in cooler **Warning**
High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Garlic oil 76 since the previous day See Stop sale
Cream cheese 61 less than four hours. **Warning**
High Priority - Raw animal food stored over ready-to-eat food.
Beef non commercially wrapped over vegetables in the reach in freezer.
Eggs over vegetables in the reach in cooler **Warning**
High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
see section 03A **Warning**
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
The individual making the sushi rice stipulated they are using ph on the rice however the individual had no idea how to use the meter. **Warning**
Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
The sushi rice bowl was inside the hand sink in the prep area **Warning**
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
The dish machine was in use placed a heat label on a stone plate ran the machine five times with the plate in the machine. The owner asked to place a new label on athe plate ran the machine an additional two times the label failed to turn black. **Warning**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
6 employees present no certified manager present with the certificate in hand at the time of the inspection **Warning**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
