JUN KOREAN AND SUSHI

Name: JUN KOREAN AND SUSHI
Address: 5100 S CLEVELAND AVE STE 310, FORT MYERS, FL, 33907, US
Rating: 2.3

5100 S CLEVELAND AVE STE 310

★★☆☆☆ (2.3/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 8874796

14-01-5:Basic - Bowl with no handle used to dispense flour at dry storage. Operator removed the bowl. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw eggs stored over ready eat onion. Operator removed raw egg to bottom shelf. Corrected On-Site

Inspection #: Visit ID: 8742553

36-32-5:Basic - Ceiling tile shows damage near by kitchen exit door.
33-12-4:Basic - Dumpster rusted out with holes on bottom.
10-07-4:Basic - In-use utensil for rice stored in standing water less than 135 degrees Fahrenheit. Operator changed water- (171F- hot holding) Corrected On-Site
51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator chocking sign. **Corrective Action Taken**
14-31-5:High Priority - Nonfood-grade bags used in direct contact with frozen raw steak in reach in freezer near by dinning room exit door. Operator removed the steaks from noon food-grade bags. Corrected On-Site
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In Reach in cooler near by kitchen entrance; Raw shell egg stored over onion. Operator removed raw shell eggs to bottom shelf. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On Reach in cooler at cook line; Raw shell egg no pasteurized (60F-cold holding) Per operator placed on the reach in cooler for two hours before inspection. Operator removed eggs in Reach in cooler. Corrected On-Site

Inspection #: Visit ID: 8552020

Inspection #: Visit ID: 8449075

23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles reach in coolers handles throughout the kitchen.
10-07-4:Basic - In-use utensil stored in standing water 78°F less than 135 degrees Fahrenheit on the reach in cooler near the severs station. Operator discarded the water where the utensils was stored. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari over cooked rice in the reach in cooler across from the cook line. Operator placed the raw calamari under the cooked rice in the reach in cooler. Corrected On-Site
02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked rice in the reach in cooler with no date mark.
53B-01-5: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.

Inspection #: Visit ID: 8314110

32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
51-13-4:Basic - No Heimlich maneuver/choking sign posted.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Men's restroom.
05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment will be doing reduced oxygen packaging with raw fish and raw meats.