- Basic - Cutting board has cut marks and is no longer cleanable. For lemons at server area
- Basic - Food stored on floor. Soy sauce bucket at cook line, mgr placed it on shelf **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. On buffet lights
- Basic - Stored food not covered in walk-in cooler. Below 41°, cooked chicken, egg rolls, mgr covered them **Corrected On-Site**
- Basic - Utensils in poor condition. Knife for meat, by triple sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area, mgr paced it in sanitizer bucket **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Mushroom container on top of cut broccoli, bottom of pan touching broccoli, in produce cooler, mgr rearranged **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. Windex by sauces, sushi area, mgr moved chemical **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm chl on bucket, mgr diluted **Corrected On-Site** **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
- Intermediate - Employee washed hands with gloves on. Explained procedure to sushi chef, washed hands without gloves **Corrected On-Site**
- Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Gave procedure to fill up, chicken wings are partially cooked every morning
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. 55-65° cut cabbage, 50° milk in produce cooler at 47° ambient temp, corrective action: placed in other wic
- Intermediate - Spray bottle containing toxic substance not labeled. By water heater, mgr wrote name **Corrected On-Site** **Repeat Violation**
|
09/15/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
09/15/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Walk-in cooler gasket torn/in disrepair. Both **Warning**
- Basic - Wall soiled with accumulated dust. Behind ice machine **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink faucet **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spanish cooks, more than 2 months **Warning**
|
07/25/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line area, mgr discarded it **Corrected On-Site** **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. Both **Warning**
- Basic - Wall soiled with accumulated dust. Behind ice machine **Warning**
- High Priority - Cooked animal food not reaching a minimum internal temperature of 145 degrees Fahrenheit or above. Frog legs at 135-140°, corrective action: cook cooked them a little longer and reached 180° **Warning**
- High Priority - Food not properly protected from contamination. Cut zucchini on top of each other, bottom of container touching zucchini, mgr separated them **Admin Complaint** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing and rinsing cutting board, mgr placed it in dish machine **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 45-47° salmon, shrimp, stuffed mushrooms in meats wic, corrective action: mgr iced down, 50° cut cabbage, sprouts, krab in produce wic, corrective action: mgr discarded **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (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. Frog legs, corrective action: mgr timed it **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Three live roaches crawling on floor from prep reach in cooler to cook line, killed by employee, 28 live roaches under prep tables across cook line in kitchen, employees took tables outside to clean up, all roaches removed on both tables, 22 more live roaches on leg of drain board at triple sink by ice machine in kitchen, three more live roaches found on walk in cooler henge in kitchen **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink faucet **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm chl in bucket, mgr added more water **Corrected On-Site** **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Bucket **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Both walk in coolers, ambient thermometers reading 47° the other one reading 49° **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grinder **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing towel in server area **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 75° wonton on rack in kitchen, corrective action: mgr placed it in wic **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Spanish cooks, more than 2 months **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Red solution, by water heater, mgr labeled **Warning**
|
07/24/2014 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
3/4/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
12/12/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Sushi cooler not properly working, thermometer reading 48°. Don't use this reach in cooler until thermometer is reading 41° or below **Repeat Violation**
- Basic - No mop sink or curbed cleaning facility provided. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Raw eggs over carrots in wic
- Basic - Reuse of single-service articles. Mayo jar for seascape seed, sushi area **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Server area **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Sushi person **Corrected On-Site**
- High Priority - Food not properly protected from contamination. Zucchini on top of broccoli, bottom touching broccoli in wic **Corrected On-Site** **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. On open warning from 10-9-13 **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Blue container for cut broccoli, wic **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp in reach in cooler at sushi area , corrective action: iced down **Repeat Violation**
- High Priority - Potentially hazardous (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. Some missing times **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over sauce , sushi cooler, raw salmon over soy sauce in wic **Corrected On-Site** **Repeat Violation**
- Intermediate - Spray bottle/container containing toxic substance not labeled. Soap at servers area **Corrected On-Site**
|
11/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins in dish rack area. **Warning**
- Basic - Equipment in poor repair. Sushi cooler not properly working. Thermometer reading 44°. Do not use this cooler until thermometer reads 41°. **Warning**
- Basic - No mop sink or curbed cleaning facility provided. Removed by water heater **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Imitation crab 32° **Corrected On-Site** **Warning**
- Basic - Reach in cooler shelves soiled with encrusted food debris. Across from fryers. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Soda nozzles. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables. **Warning** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Dry bulk bins. **Warning**
- 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. Cutting carrots for letter use **Warning**
- High Priority - Food not properly protected from contamination. Cut vegetables stored with bottom of stacked containers touching top of vegetables. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Broccoli under prep table. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrated noodles 59° and rehydrated black beans 75°. Buffet line krab 52°, cut cabbage 53°, raw shrimp 52°, bean sprouts 52°, noodles 51°. Sushi reach in cooler cream cheese 46°, salmon 45°, krab 45°. Corrective action: Some foods discarded and some moved to other cooler, noddles iced down **Admin Complaint**
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler raw chicken over sauces. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. No back flow preventer on front hand wash sink. **Warning**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Front left ice bin in drink area. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold wiping cloths near three compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Near hot water heater. **Warning**
|
10/9/2013 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
|
5/22/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Sushi rice cooker. **Warning**
- Basic - Equipment in poor repair. Make table across from cooking equipment temp 48?F-50?F. Do not put any TCS foods in unit until it is able to maintain a temperature of 41?F or less. **Warning**
- Basic - Floor area(s) covered with standing water. Throughout establishment. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt and sugar on shelf at cooking equipment. Also sushi in sushi case. **Warning**
- Basic - High Priority - Dead roaches on premises. 40-50 dead roaches along the walls in the kitchen, most the dish washing area. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees were eating in the dining room upon my arrival and ran straight into the kitchen and began handling food without washing hands first. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Multiple foods in make table across from cooking equipment. Food temp range from 49?F- 57?F. **Warning**
- High Priority - Potentially hazardous (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 rolls. **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed 5-6 live roaches in dish washing area. All roaches were killed onsite. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 compartment sink. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Wiping cloths and scrubs pads stored in hand sink behind sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Containers of cooked chicken in two door reach in cooler. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Several large containers of chicken temp 120?F- 128?F placed in upright two door reach cooler across from cooking equipment. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple foods in walk in and reach in coolers. **Repeat Violation** **Warning**
|
5/20/2013 | Complaint Full | Warning Issued |
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen **Warning**
|
4/3/2013 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 50 lb bag of cabbage. **Corrected On-Site** **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen **Warning**
- Basic - Packaged food has no English labeling. Salt written by hand in Chinese on shaker container. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) food in steam table hot held at less than 135 degrees Fahrenheit. Except for lo mein, egg mei fun and soups. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands after being in dining room. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon 2 types 45? on buffet line **Warning**
- High Priority - Potentially hazardous (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. Held by time : sushi , sushi rice, tempura batter and cornstarch. None have a time mark. **Warning**
- Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures. Buffet **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mongolian BBQ area **Warning**
- Intermediate - No soap provided at handwash sink. Mongolian BBQ area. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Items cooked yesterday. Multiple. **Warning**
|
4/1/2013 | Routine - Food | Warning Issued |
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Wiping cloths clean, used properly, stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Potentially hazardous food properly thawed
|
8/2/2012 | Complaint Full | Call Back - Complied |
- Critical - Black residue build-up on interior top of ice bins (both) in server area behind buffet.
- Critical - Boxes of food on the floor in the walk in freezer.
- Critical - Chicken thawing in standing water in 3 compartment sink, chicken thawing on rack at room temperature.
- Cloth under cutting board.
- Containers wet-nesting on shelf above 3 compartment sink.
- Cutting boards grooved and discolored. Make table.
- Critical - Food not maintaining 41 degrees F or below in reach in cooler. Corrective action taken. Food moved to walk in cooler. Raw chicken at 56 degrees F and raw beef at 57 degrees F.
- Grease build-up under cooking equipment. Fryers.
- Grease dripping from pipes above cooking equipment.
- Critical - Handwash sink being used for other purposes. Containers stored in sinks. Not accessible.
- Hood filters not tight fitting. Improperly installed.
- Critical - No date marks on cooked food in walk in cooler. Egg rolls, chicken.
- Critical - Old food stuck to clean equipment. Can opener.
- Old food stuck to clean utensils. Knives.
- Critical - Open bags of food on dry storage shelf near rear exit door. Flour.
- Critical - Open space under rear exit door. In need of repair. Gap in door.
- Critical - Raw chicken stored over produce in far right walk in cooler.
- Critical - Reach in cooler not maintaining 41 degrees F or below. Temperature reads 55 degrees F. All potentially hazardous food, chicken, beef, shrimp moved to walk in cooler. Reach in cooler not to be used until it can maintain 41 degrees. Manager said he is going to call repairman.
- Shelves lined with greasy cardboard. Storage (dry) shelf.
- Soiled/dirty gaskets on coolers throughout establishment.
- Torn gaskets on reach in cooler under make line.
- Critical - Uncovered drink on soap dispenser at handwash sink. Employee drinks uncovered on cooks line.
- Critical - Uncovered food in walk-in cooler. Egg rolls, chicken.
- Critical - Unlabeled bottles (chemicals) near rear exit door. Also storage shelf.
- Critical - Unlabeled container of spice on dry storage shelf.
- Wet wiping cloth not stored in sanitizer. Prep table.
|
8/1/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
1/4/2012 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold water not provided/shut off at employee handwash sink, kitchen.
- Equipment or utensils not designed or constructed in a durable manner.Home made scoops in use, cut from plastic containers, lids cut from cardboard. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, sushi/mongolian bbq.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Coffee drink on prep table shelf.
- Observed build-up of roach droppings on bottom of table, by dishwashing machine.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls, sheet pans on top of garbage cans. Repeat Violation.
- Critical - Observed dirty cut cardboard used as a food-contact surface, covers for pans in food.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands when going back on cook line from throwing items in trash can. Repeat Violation. Corrected On Site.
- Observed employee with no hair restraint, sushi chef. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Observed floor and wall junctures not coved, torn and missing throughout kitchen.
- Critical - Observed food being cooled by nonapproved method, covered fried shrimp in walk in, cooked at 11 am. Corrected On Site, uncovered.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure, cutting vegetables. Repeat Violation. Corrected On Site, by mgr. correcting employee.
- Critical - Observed food stored on floor, cartons of chicken, bag of fish, carton of beef on kitchen floor. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, boiled eggs, cornstarch. Repeat Violation. Corrected On Site, discarded eggs. Made new cornstarch with time sticker.
- Observed ripped/worn cardboard used as shelf cover.
- Observed utensils stored in crevices between equipment. cleavers.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit, cornstarch with no time marked. Found at 92 degrees F.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination, ice cream chest freezer. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
10/12/2011 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
9/21/2011 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
|
9/21/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Dishwashing facilities designed, constructed, operated 1. wash 2. rinse 3. sanitize
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Storage/handling of clean equipment, utensils
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Critical - Water source safe, hot and cold under pressure
- Wiping cloths clean, used properly, stored
- Critical - Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Facilities to maintain product temperature
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Foods properly cooled
- Critical - Wholesome, sound condition
|
9/16/2011 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. COLD TABLE AT BUFFET (MONGOLIAN BBQ STATION). THERMOMETER IN COOLER READS 46'F. ALL FOODS ON/WITHIN COOLER IN DANGER ZONE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. BEEF 45, CHICKEN 46, SHRIMP 46'F. ALL ON COLD TABLE AT BUFFET (MONGOLIAN BBQ STATION). Repeat Violation. Corrected On Site. VOLUNTARILY DISCARDED FOODS.
|
7/19/2011 | Routine - Food | Administrative complaint recommended |
- 1. 03A-07-1 : Observed potentially hazardous food cold held at greater than 41 degrees F. Mongolian BBQ bar and buffet: Beef at 43 degrees F, noodles at 49 degrees F, chicken at 46 degrees F, cut melon at 58 degrees F, and boiled eggs at 61 degrees F. Repeat violation.
|
7/19/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. White rice in pot at end of buffet, chest ice cream freezer. Repeat Violation.
- Equipment and utensils not properly air-dried, clean buffet pans wet inside, stacked at end of table.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Observed buildup of stain and slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee wipe hands on clothes/apron instead of handwashing.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method. Fried sushi rolls in walk in at 70 degrees are tightly covered with plastic wrap. Same for noodles found at 65 degrees, cooked this morning fried meats 90 degrees cooked this afternoon. see comments
- Critical - Observed food stored in undrained ice, cut melons, shrimp, oysters, and oranges on buffet. Repeat Violation.
- Observed leaking pipe at plumbing fixture of dishmachine, bucket on floor under machine to catch water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mongolian bbq bar- Beef 43, noodles 49, pork, 46, chicken 46 degrees F. Cut melon 58 degrees, boiled eggs 61 degrees F. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shrimp over cut vegetables in walk in cooler.
- Critical - Observed roach activity as evidenced by 3 live roaches found in sushi bar. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area, trays on racks in walk in.
- Observed utensils stored in crevices between equipment, knives. Corrected On Site. Repeat Violation.
- Critical - Person in charge failed to insure employees are properly sanitizing equipment- Not testing dishmachine.
- Critical - Person in charge failed to insure proper cooling.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. No date on log sheets for sushi and sushi rice.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 94 -98 degrees on buffet, teryaki chicken 112-115.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength, wait station. Corrected On Site.
|
4/11/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. Has only 1 invoice available dated 11/08.
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service scooped ice cream in chest freezer.
- Critical. Violation: 16-03-1 Observed accumulation of scale in warewashing machine and associated equipment.
|
11/22/2010 | Routine - Food | Call Back - Complied |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Has only 1 invoice available dated 11/08.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, mongolian bbq- noodles, crab stick, shrimp and all sushi on buffet.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in kitchen, prep top.
- Critical. Observed food stored in undrained ice, on buffet- seafoods and cut melons.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service scooped ice cream in chest freezer.
- Critical. Observed cloth used as a food-contact surface, towel under cutting board. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Has time chart completed but not the written procedure paperwork. Corrected On Site.
- Critical. Observed employee wash hands with no soap, only rinsed hands, Mongolian bbq cook.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting broccoli. Corrected On Site.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area, cigarette pack on cart in sushi bar.
- Observed employees with ineffective hair restraint.
- Critical. Observed accumulation of scale in warewashing machine and associated equipment.
- Critical. Observed buildup of stain in the interior of ice machine and lid.
- Observed utensils stored in crevices between equipment.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed, +200 ppm chlorine in wet towel bucket.
|
11/17/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk-in.
- Critical. Observed uncovered food in freezer.
- Critical. Observed improper use of container with no handle used to dispense food that is not ready-to-eat, in flour. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit at sushi bar. Repeat Violation.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets at cookline and sushi bar. Repeat Violation.
- Critical. Observed buildup in the interior of ice machine. Repeat Violation.
- Observed walk-in cooler gaskets with slimy/mold-like build-up.
- Critical. Covered waste receptacle not provided in women's bathroom. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Observed 1 dead roaches on premises, on dry storage shelf. Corrected On Site.
|
12/9/2009 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/26/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Sushi. Corrected On Site.
- Critical. Observed shell eggs stored with cracks or broken shells in walk-in. Corrected On Site.
- Critical. Observed dented can of peaches. Manager discarded. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name, sugar.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, pork and chicken at prep line and items in walk-in. This violation must be corrected by : 08/26/2009.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, walk-in. This violation must be corrected by : 08/26/2009.
- Critical. Displayed food not properly protected from contamination, items at buffet. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food, eggs over vegetables in walk-in. Repeat Violation.
- Critical. Observed improper use of container with no handle used to dispense food that is not ready-to-eat, in flour. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit, rice scoop. Repeat Violation. Corrected On Site.
- Critical. Observed a designated employee drinking area located in a food preparation area, cookline. Corrected On Site.
- Critical. Observed soiled reach-in cooler gaskets, cookline and sushi bar.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with soil deposits, seasoning container.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue, cookline.
- Critical. Handwash sink not accessible for employee use at all times, blocked with trays, at dishmachine handwashing sink and green scrubber in sushi bar handwashing sink. Corrected On Site. Repeat Violation.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance, men's restroom. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Observed floor in front of walk-in cooler with standing water. Repeat Violation.
- Observed wall in disrepair, under shelf near walk-in cooler.
- Observed personal care item stored with food. Corrected On Site.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 5/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/11/2008 | Routine - Food | Administrative complaint recommended |
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