SUSHI BANG BANG

Name: SUSHI BANG BANG
Address: 1000 GATEWAY BLVD STES 101 AND 102, BOYNTON BEACH, FL, 33426, US
Rating: 2

1000 GATEWAY BLVD STES 101 AND 102, BOYNTON BEACH 33426

★★☆☆☆ (2.0/5)

Based on 3 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8896423

06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Escolar at sushi station in refrigerator not removed from vacuum package. Sushi chef stated removed from freezer this morning. Sushi chef removed packaging. Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area. Repeat Violation
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Crab and lobster meat thawing in standing water in prep sink in kitchen. Cook turned water on. Corrected On-Site
16-37-1:Intermediate - No chemical QAC test kit provided when using QAC sanitizer at wiping cloth containers. Repeat Violation

Inspection #: Visit ID: 8735793

31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in salad prep area.
09-01-4: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 portioned raw salmon for raw consumption without wearing gloves. Sushi chef put gloves on. Corrected On-Site
08A-05-6:High Priority - Raw fish stored over sliced tomatoes and peppers. Operator removed fish. Corrected On-Site
41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400ppm + QAC in kitchen . Manager set up fresh solution at 200ppm. Corrected On-Site
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sanitizer bucket and utensils stored in sink next to dish machine and at sushi bar. Operator removed items. Corrected On-Site
16-37-1:Intermediate - No chemical QAC test kit provided when using sanitizer at three-compartment and wiping cloth container.

Inspection #: Visit ID: 8590372

32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men's, ladies employees bathrooms.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station - operator provided Corrected On-Site
14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Utilizing cleaning paper towel in contact with cooked asparagus- operator removed. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lowboy cooler raw tuna over cooked shrimp - operator inverted. Raw scallops over ice cream in reach in freezer - operator inverted. Corrected On-Site
16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.