- Basic - Bowl or other container with no handle used to dispense food. Flour, tempura.
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Soda resting in ready to eat food inside deli-style reach in cooler on cook line. **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating food on cook line.
- Basic - Employee personal items stored in or above a food preparation area. Employee carrying cell phone on cook line. Set on shelf on cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Floor area(s) covered with standing water. In meat walk in cooler, in front of 2 compartment sink, in front of walk in coolers.
- Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food prepared with soiled equipment/utensil. Gallon of milk stored on top of ready to eat food in deli-style reach in cooler.
- Basic - Food stored on floor. Case of crawfish in walk in freezer. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen.
- Basic - Objectionable odor in establishment. By two compartment sink and freezer. **Repeat Violation**
- Basic - Plumbing system in disrepair. Pipes under two compartment sink, mop sink leaking onto floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Frog legs, shrimp crabs. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi line.
- Basic - Soiled reach-in cooler gaskets. Sushi area.
- Basic - Stored food not covered in walk-in cooler. Multiple items.
- Basic - Water leaking from faucet/faucet handle. Left sink on cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
- Basic - Window to left of back door broken.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Repeat Violation**
- 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. Employee prepping half pans of mushrooms barehanded at hibachi station. This item not for immediate cook. **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Rice and flour.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 50°, shrimp 49°, white fish 46°, tuna 45°, cornstarch in water 76°, garlic in oil 54°. Items located in reach in cooler on cook line and sushi station. Corrective action: items placed in walk in freezer.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried rice 82°, salmon 122°. Located in buffet area. Added items to operators existing TPHC. Operator is going to discard at 2pm.
- High Priority - Pots or other cooking equipment not being sanitized. Dish person washing sheet trays with wash/rise no sanitizer process.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Beef over salmon.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By flat top grill at sushi station. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Multiple locations. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sink on right of cook line. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Handwash sink on cook line.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Left on cook line and dish washing area. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Dish washing area. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. In front of 2 comp sink.
- Basic - Food debris accumulated on kitchen floor. Under equipment on cook line.
- Basic - Ice buildup in walk-in freezer.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish washing area.
- Basic - Plumbing system in disrepair. Under 2 comp sink.
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Stored food not covered in walk-in cooler. Various items.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By flat top skillet at sushi station.
- Intermediate - Cutting board(s) stained/soiled. All on cook line.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Wild bird present inside establishment. Storage area.
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1/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Veggies.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Also, no lid/straw. Cook line.
- Basic - Employee personal items stored in or above a food preparation area. Cigarettes on shelves above cook line.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor area(s) covered with standing water. In front of 2 comp sink.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
- Basic - Food debris accumulated on kitchen floor. Under equipment on cook line.
- Basic - Food prepared with soiled equipment/utensil. Gallon of milk stored on top of imitation crab on cook line.
- Basic - Ice buildup in walk-in freezer.
- Basic - In-use tongs stored on pipe on cook line. Pipe laden with grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Cornstarch cook line.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over dish washing area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ladies restroom.
- Basic - Objectionable odor in establishment. Inside right walk in cooler and in employee reastroom.
- Basic - Plumbing system in disrepair. Under 2 comp sink.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cook line.
- Basic - Stored food not covered in walk-in cooler. Various items.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
- High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots, ketchup, water chestnuts.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Milk 45°, cut melon 45°, fake crab 45°, sprouts 45°, hard boiled eggs 46°.
- High Priority - Presence of insects, rodents, or other pests. Weevils in bread crumb bags.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. By flat top skillet at sushi station.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled. All on cook line.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Encrusted material on can opener blade. Heavy build up.
- Intermediate - Handwash sink not accessible for employee use at all times. Large pan resting on sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. All sinks in kitchen. **Corrected On-Site**
- Intermediate - Wild bird present inside establishment. Storage area.
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1/22/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Mold like build up next to 2 compartment sink **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.non handled container in bulk container of sauce, walk in cooler **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Around woks at cooklne
- Basic - Case/container/bag of food stored on floor in walk-in cooler **Corrected On-Site**
- Basic - Cloth used as a food-contact surface at sushi station
- Basic - Cutting board has cut marks and is no longer cleanable. Wooden, grooved cutting board, cookline area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open container of milk on wooden prep table **Corrected On-Site**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. At prep area of kichen
- Basic - Employee preparing food in customer section of dining area. Preparing beans **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Wait station
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Soap in center sink of 3 compartment sink **Corrected On-Site**
- Basic - Faucet/handle broken at plumbing fixture. Wait station hand sink and sushi station **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Open containers of bulk foods and open bags of bread crumbs **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Employee restroom , back prep handsink **Corrected On-Site**
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler at sushi station not maintaining 41? or below
- Basic - Opened employee beverage container - water bottle- in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine, back kitchen **Corrected On-Site**
- High Priority - Dented can of vanilla pudding present at dry storage area. See stop sale.
- High Priority - Food ( personal water bottle ) stored in peas/carrots at top delistyle reach in cooler opposite woks. See stop sale. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood at reach in cooler at sushi station temporarily moved to walk in freezer then to be placed in working reach in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef behind container of milk , top area of deli style reach in cooler , opposite woks **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind beef, top of delistyle reachin cooler opposite woks **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Top area of delistyle reach in coolerSee stop sale. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled. Sushi station
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline, back food prep , dishwashing area , employee restroom handsinks **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Handsink next to 2 compartment sink **Corrected On-Site**
- Intermediate - Person in charge fails to exhibit active managerial control.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Dishwashing area
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5/17/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of mold-like substance on nonfood-contact surface.Hand wash sink in kitchen.
- Basic - Buildup of food debris/soil residue on equipment door handles.Throughout.
- Basic - Equipment and utensils not properly air-dried - wet nesting.All stainless food containers in the clean shelf area of storage.
- Basic - Equipment in poor repair.Chest freezer in the back food preparation room.
- Basic - Floor area(s) covered with standing water.Both walk in coolers
- Basic - Floor tiles cracked, broken or in disrepair.walk in cooler
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line
- Basic - In-use tongs stored on equipment door handle between uses.cook line.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Starch storage,rice storage.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.sushi buffet area.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.kitchen and food handling area of kitchen.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing Screen doors. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.sauces.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw whole shell eggs over raw pork and beef in reach in cooler on cook line.
- High Priority - Toxic substance/chemical improperly stored in buckets.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Five gallon bucket of sauce in the back room at 168?
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.kitchen area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.Five gallon bucket of sauce at 168?
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Throughout.
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4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/25/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. unfinished wood at sushi buffet area near reach in cooler
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair.Chest freezer top and gasket in back area of kitchen.
- Violation: 15-32-1 Observed Reach in cooler gasket torn/in disrepair.Cookline glass front reach in
- Violation: 37-14-1 Observed ceiling in disrepair.Ceiling tile broken on cookline.
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8/10/2012 | Complaint Full | Emergency Order Callback Complied |
- Critical - Condensation or other drainage not disposed of according to law.Cooler unit in walk in freezer leaking on food below.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. unfinished wood at sushi buffet area near reach in cooler
- Critical - Observed 5 dead roaches on premises. under kitchen prep table on metal trays near handsink
- Critical - Observed 2 dead roaches on premises. sushi buffet area on floor
- Observed Reach in cooler gasket torn/in disrepair.Cookline glass front reach in
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. plates storage area at sushi buffet
- Observed build-up of grease on nonfood-contact surface.Hood filters on cookline.
- Critical - Observed buildup of slime in the interior of ice machine.Observed mold like substance.
- Observed ceiling in disrepair.Ceiling tile broken on cookline.
- Observed cutting board grooved/pitted and no longer cleanable. sushi buffet area
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. under prep table near walk in cooler
- Observed food debris accumulated on near ice cream buffet area floor
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Meat grinder in kitchen.
- Observed ice scoop with handle in contact with ice. beverage station near buffet table/dining area
- Observed ice scoop with handle in contact with ice. beverage station near buffet table/restroom area
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. (no flow) near ice cream buffet area
- Observed leaking pipe at plumbing fixture.Drain at triple sinks.
- Critical - Observed live flies in kitchen. back kitchen near 2 compartment sink
- Observed nonfood-contact equipment in poor repair.Chest freezer top and gasket in back area of kitchen.
- Critical - Observed roach activity as evidenced by 35 live roaches (various stages of life) found underneath shelving at food prep area , cookline
- Critical - Observed roach activity as evidenced by 1 live roach found dishwashing area near side screen door
- Critical - Observed roach activity as evidenced by 12 live roaches(various stages of life) found on slicer under prep table near walk in cooler
- Critical - Observed roach activity as evidenced by 3 live roaches found in sushi buffet area on floor, wall areas
- Critical - Observed roach activity as evidenced by 5 live roaches(various stages of life) found near back kitchen handsink area near 2 compartment sink
- Critical - Observed scorch marks around electrical outlet. For reporting purposes only. inside/under buffet table near beverage station room near dining area
- Critical - Observed soiled reach-in cooler gaskets sushi buffet area.
- Critical - Observed the accumulation of dead or trapped roaches in control devices. under / inside cabinets of sushi buffet and dessert buffet
- Critical - Observed uncovered food in holding unit/dry storage area. tea at dispenser, beverage station near restroom
- Critical - Observed uncovered food in holding unit/dry storage area.Raw chicken in the walk in freezer.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. damaged screen door with gaps at bottom area
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8/9/2012 | Complaint Full | Emergency order recommended |
- No Violations Were Observed
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10/4/2011 | Food-Licensing Inspection | Call Back - Complied |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. plastic cups at wait station
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found, 1 live roach under prep table near walk in cooler-callback : 2 live roaches under handsink -kitchen -
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9/29/2011 | Food-Licensing Inspection | Call Back - Extension given, pending |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried. plastic cups at wait station
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. waitstation Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. sushi area
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily ,cleanable. cardboard used as shelf cove r , prep table Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.cardboard used as shelf cover, across from woks
- Nonfood-contact equipment not designed and constructed in a durable manner. reach in freezer door , rusted with peeling paint on top door surface, back food preparation area
- Critical - Observed bathroom facility not clean. employee restroom
- Observed cutting board grooved/pitted and no longer cleanable. next to handsink Corrected On Site. discarded
- Observed cutting board grooved/pitted and no longer cleanable. wooden cutting board Corrected On Site. discarded
- Observed food debris accumulated on kitchen floor. under dishmachine Corrected On Site.
- Critical - Observed food with mold-like growth. cucumbers and lemons, walk in cooler Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. walk in coolers
- Observed gaskets/seals on cold holding unit in poor repair. double glass door reach in cooler across from oven
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice. waitstation Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken behind squid , reach in cooler Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found 1 live roach on gasket to walk in cooler
- Critical - Observed roach activity as evidenced by live roaches found, 1 live roach under prep table near walk in cooler
- Critical - Observed soiled reach-in cooler gaskets. across from oven Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. open bag of rice noodles, dry storage Corrected On Site.
- Critical - Observed unlabeled spray bottle on counter wait station area Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site. reheated to +165
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - broken thermometer in holding unit. sushi area
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9/28/2011 | Food-Licensing Inspection | Warning Issued |
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