KE UH

Name: KE UH
Address: 2278 WESTON ROAD, WESTON, FL, 33326, US
Rating: 2.4

2278 Weston Road

Florida, 33326

Country Isles at Weston

Broward County County

★★☆☆☆ (2.4/5)

Based on 4 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10753296

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. Observed at walk in cooler - tuna thawed in reduced oxygen package.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi bar - both handwashing sinks missing handwashing sign.
08B-12-5:Basic - Stored food not covered. Observed at reach in cooler at sushi bar. - container of cooked octopus not covered. Employee covered item. Corrected On-Site
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooling drawers at sushi bar - raw tuna stored over cooked portioned rice. Operator stored correctly. Observed at walk in cooler - raw tuna stored cooked chicken. Operator stored correctly Corrected On-Site

Inspection #: Visit ID: 8719550

01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed pot of sushi not discarded. Item held for 20 hours. See stop sale.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler - Tobiko fish eggs (47F - Cold Holding as per operator item held out of temperature for approximately 1 hours. Item not portioned or prepared today. Repeat Violation Admin Complaint
03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed pot of sushi not discarded. Item held for 20 hours. See stop sale.
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink.

Inspection #: Visit ID: 8603977

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Not available on site. Manager got emailed a copy of the current license. Corrected On-Site
05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.sushi bar- cooling unit.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Sushi bar unit-salmon (50F - Cold Holding); tuna (47F - Cold Holding); crab sticks (47F - Cold Holding), per employee food held less than 4 hours, per employee unit gets unplugged at night time,then will be turn on before opening. Sea food moved back to walk in cooler for a quick chill. Advised operator to check the ambient temperature of unit, before storing any TCS foods. **Corrective Action Taken**
03F-02-5:High Priority - 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, per employee on time at 12:00, employees placed a label. Corrected On-Site

Inspection #: Visit ID: 8341374

13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees working in cook line, wearing black watch and bracelet, after manager instructed, employee removed both. Corrected On-Site
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee peeling avocados without washing them first. After instructed, employee wash avocados. Corrected On-Site
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed to Operator **Corrective Action Taken**