- Basic - Accumulation of food debris/soil residue on handwash sink. .....by the 3 compartment sink. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food..... sauce in reach in cooler, sushi bar. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of soil/debris on the floor along the walls, behind and underneath the dishmachine .
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Equipment and utensils not properly air-dried - wet nesting......food tray .
- Basic - Equipment in poor repair......sushi case . Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator......cook line
- Basic - Soil residue build-up on nonfood-contact surface.....out side of can cooler and front floor,underneath shelf.
- 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 cutting honeydew with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese stick, krab 48° in sushi case , moved to another cooler. Seaweed 52° in counter, sushi bar . Put in ice. Krab ,sauce 45° in black reach in cooler in sushi bar. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.....sushi rice 85°. Time marked on food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw chicken above ready to eat sauce in reach in cooler , sushi bar. Raw eggs above ready to eat vegetable in reach in cooler , cook line. **Corrected On-Site** **Repeat Violation**
- 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 - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing.....stored a container in Handwashing sink by chest freezer. **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue..........can cooler by the shelf and exit door.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....sauce . **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/ soiled/ dust on nonfood-contact surface.....on the wall by the handwashing sink # 1
- Basic - Equipment in poor repair. Sushi case . Must not have stored any potentially hazardous food until maintain temperature at 41° or below.
- Basic - Food stored in a location that is exposed to splash/dust. Rice stored next to handwashing sink. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw clams above mushroom in walk in cooler.
- 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 toast and cut bread with bare hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese stick, tuna 58° in sushi case . Food being held less than 4 hours . Moved to another acceptable cooler. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.......raw clams, raw pork above cooked shrimp, cook line. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Double stocked raw chicken above raw meat . **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 - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.........stored container in handwashing sink , kitchen and by the 3 compartment sink. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All Pasta salad , cole slaw, cooked vegetable with shrimp and chicken in walk in cooler **Repeat Violation**
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. ... In dry food bins (White Rice). **Repeat Violation** **Warning**
- Basic - Build-up of grease on nonfood-contact surface. ... Exhaust hood. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. ... on Cookline Floor a open Tofu Bucket of Sprouts at 71? ...open uncovered plastic container of cooking oil stored on kitchen floor. **Warning**
- Basic - Food stored in dry storage area not covered. Opened and uncovered pans of flour and breading stored on shelf under prep table. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. .." On top of soiled ice machine. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. ... Shrimp thawed in standing water. **Warning**
- Basic - Stored food not covered in walk-in cooler. WALK IN COOLER ... UNCOVERED: Cooked Ribs Chicken K-Bobs Chicken Wings Egg Rolls Sauces Chicken Pieces 40? **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ... on Cookline Floor a open Tofu Bucket of Sprouts at 71? ... Garlic and oil mixed on wok line at 70? **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. ... WonTons, Dumplings, **Repeat Violation** **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. ... In walk in cooler, baskets of Egg Rolls, Cut Vegetables, Sauces! Breaded Cooked Chicken Pieces. **Repeat Violation** **Warning**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
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3/12/2013 | Routine - Food | Warning Issued |
- Observed nonfood-grade containers used for food storage. --- multiple cold prepared salads and cold items for buffet are stored in pans that are topped with pieces of cardboard from corrugated boxes. --- Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. --- in walk in freezer , multiple re-packaged potentially hazardous foods.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler. cooked egg rolls, cut vegetables, soup, sauces.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in COOLER , cooked egg rolls and cooked pork ribs. Repeat Violation.
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10/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- line cook having bare hand coontact with cooked noodles. --- On 09/24/12 not observed.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. --- cooks switching from raw (chicken/shrimp) foods prep to wok line (cook/prepare/serve) foods, without washing hands. --- On 09/24/12 not observed.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. --- handsink by fryers, used to store plastic containers and towels. --- On 09/24/12 Corrected On Site
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9/24/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, cooked chicken, marinating raw chicken, cut raw pork, cut raw beef, baskets of.egg rolls --- Attempt made to correct on site or correct bevore seen. Repeat Violation.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. --- cook line reach in cooler, raw shell eggs stored directly above cooked noodles and sliced vegetables
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler: baskets of egg-rolls, cooked and raw chicken, pork, beef. --- Attempt made to correct on-site or correct before seen. (NOTE: Method used of setting plastic wrap atop foods in bus-tubs is inefficient and/or ineffective. This may be in compliance for one minute and out of compliance the next. Often it does not completely cover nor protect foods. Repeat Violation.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. --- in sushi bar reach in cooler on sliced vegetables.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- line cook having bare hand coontact with cooked noodles.
- Critical - Violation: 12A-12-1 Observed employee switch from working with raw food to ready-to-eat food without washing hands. --- cooks switching from raw (chicken/shrimp) foods prep to wok line (cook/prepare/serve) foods, without washing hands.
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. --- kitchen shelving. Repeat Violation.
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 4'x8' Food Prep Table. Repeat Violation.
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. --- in walk-in-cooler, on inside of the cooler door is a sheet metal plate "poorly installed" to repair door damage. the plate is bowed, has sharp edges and could cause serious injury if there was a slip and/or fall in the area. showed this to, and reviewed with operator.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. --- food prep table tops
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. --- in sushi-bar,reach in cooler handles
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. --- handsink by fryers, used to store plastic containers and towels.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. --- mid kitchen.
- Violation: 36-12-1 Floors not smooth and easily cleanable. --- cracked and missing tiles through kitchen. --- Repeat Violation.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. --- in front of walk in cooler and freezer, at condensate drain area
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6/29/2012 | Routine - Food | Call Back - Extension given, pending |
- Floors not smooth and easily cleanable. --- cracked and missing tiles through kitchen. --- Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. --- mid kitchen.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. --- kitchen shelving. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 4'x8' Food Prep Table. Repeat Violation.
- Nonfood-contact equipment not designed and constructed in a durable manner. --- in walk-in-cooler, on inside of the cooler door is a sheet metal plate "poorly installed" to repair door damage. the plate is bowed, has sharp edges and could cause serious injury if there was a slip and/or fall in the area. showed this to, and reviewed with operator.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. --- line cook having bare hand coontact with cooked noodles.
- Critical - Observed cloth used as a food-contact surface. --- in sushi bar reach in cooler on sliced vegetables.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. --- cooks switching from raw (chicken/shrimp) foods prep to wok line (cook/prepare/serve) foods, without washing hands.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. --- in front of walk in cooler and freezer, at condensate drain area
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. --- food prep table tops
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. --- in sushi-bar,reach in cooler handles
- Critical - Observed handwash sink used for purposes other than handwashing. --- handsink by fryers, used to store plastic containers and towels.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- 'Krab' sticks at sushi-bar 53 degreesF. --- Corrective Action Taken
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- in walk-in-cooler: pork 45 degrees F., cooked chicken 45 degrees F., raw chicken 45 degrees F., beef 46 degrees F., egg rolls F.
- Critical - Observed raw animal food stored over cooked food. --- cook line reach in cooler, raw shell eggs stored directly above cooked noodles and sliced vegetables
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk-in-cooler: baskets of egg-rolls, cooked and raw chicken, pork, beef. --- Attempt made to correct on-site or correct before seen. (NOTE: Method used of setting plastic wrap atop foods in bus-tubs is inefficient and/or ineffective. This may be in compliance for one minute and out of compliance the next. Often it does not completely cover nor protect foods. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk in cooler, cooked chicken, marinating raw chicken, cut raw pork, cut raw beef, baskets of.egg rolls --- Attempt made to correct on site or correct bevore seen. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/28/2012 | Routine - Food | Warning Issued |
- Floors not constructed easily cleanable. --- in kitchen, worn, broken, missing floor tile makes floor not smooth and easily cleanable
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. --- walk in cooler utilized as "reach-in-cooler" but not maintained Food Contact Surface Clean as a "reach-in-cooler must be.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. --- ice scoop stored atop soiled exterior of ice machine.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. --- in kitchen, the 4' x 8' food prep table has a plywood laminate covered top that has become chipped around the perimeter and worn through the laminate in high use areas. this exposes the plywood to food contact, spills aand absorption of/from this moisture.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. --- thru kitchen, painted plywood shelving used for drygoods, dry foods, chinaware, flatware, pots and pans is worn through and soiled to the point of not being smooth and easily cleanable.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- build up of decomposed food dreriss, and soil on shelving thru walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. --- exterior of kitchen equipment.
- Critical - Observed buildup of soiled material on mixer head. --- in rear, kitchen, 20 liter mixer on floor
- Critical - Observed food stored on floor. --- chicken in open pan in walk in freezeer. sauces in open pan and containets in walk in cooler. Repeat Violation. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- mussels in shells on buffetline AND in walk in cooler. --- Repeat Violation. --- Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. --- imitation crab, in 3 Compartment Sink. Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area. --- in walk in cooler, chicken, pork, shrimp, cut onions, mussels, egg rolls, shelled oysters, salmon, macaroni salad, pasta salad, marshmellow salads, cut vegetables. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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11/14/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/27/2011 | Routine - Food | Call Back - Complied |
- Non-food contact surfaces clean
- Critical - Toxic items labeled and used properly
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Critical - FOOD may not contain unAPPROVED FOOD ADDITIVES or ADDITIVES that exceed amounts specified in 21 CFR 170-180 relating to FOOD ADDITIVES, generally recognized as safe or prior sanctioned substances that exceed amounts specified in 21 CFR 181-186, substances that exceed amounts specified in 9 CFR 318.7. Approval of substances for use in the preparation of products, or pesticide residues that exceed provisions specified in 40 CFR 185 Tolerances for Pesticides in Food.
- Floors properly constructed, clean, drained, coved
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food packaged in a food establishment, shall be labeled as specified in law. Labeling -- Public food service establishments which prepare and package food products must ensure that packaged food products are properly labeled. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
- Critical - Handling Prohibition. (A) Except as specified in Paragraph (B) of this section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Subparagraphs 6-501.115(B)(2)-(5). (B) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under Section 2-301.12 and Paragraph 2-301.14(C).
- Critical - LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Critical - Please see inspection report for more details.
- Please see inspection report for more details.
- Critical - Stored frozen FOODS shall be maintained frozen. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.
- Critical - Stored frozen FOODS shall be maintained frozen. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.
- Critical - Stored frozen FOODS shall be maintained frozen. (D) A FOOD that is labeled frozen and shipped frozen by a FOOD PROCESSING PLANT shall be received frozen.
- Critical - The operator shall designate in writing the certified food protection manager or managers for each location. A current list of certified food protection managers shall be available upon request in each establishment.
- Critical - Thermometers provided and conspicuously placed
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7/26/2011 | Routine - Food | Warning Issued |
- Critical - Cold water not provided/shut off at employee handwash sink. HAND SINK KITCHEN ENTRANCE
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. CONTAINER OF COOKED CHICKEN STORED UNDER THE FLOOR CLEANER/DEGREASER DISPENSER and NEXT TO HAND SINK_BY DEEP FRYER Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions.HAND SINK BY DEEP FRYERS Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.BOTTLES OF DETERGENT and 1 KNIFE STORED INSIDE DISHROOM HAND SINK Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. HAND SINK BY KITCHEN ENTRANCE
- Critical - No conspicuously located thermometer in holding unit. GLASS DOOR COOLER
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. SHELF UNDER PREP TABLE_ACROSS FROM 3 COMPARTMENT SINK
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. YELLOW BOARD_PREP TABLE
- Observed dumpster overflowing WITH CARDBOARD BOXES _
- Critical - Observed food being cooled by nonapproved method. OBSERVED COOKED FOOD ITEMS SUCH AS COOKED STEAK_WALK IN COOLER _COVERED WITH PLASTIC and CONDENSATION FORMING ON THE PLASTIC Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPATULA FOR SUSHI RICE ETC Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW SHRIMP _WALK IN COOLER Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. CHINESE BLACK BEANS _SEASONING CART_COOK LINE CART_LESS THAN 4 HRS Corrected On Site.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation.DOUBLE STACKING OF CONTAINERS_WITH COOKED SHRIMP ON TOP OF UNCOVERED COOKED CHICKEN _ GLASS DOOR COOLER COOK LINE Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.COOK LINE PREP TABLE
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5/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation. --- observed invoices from 01/10/11 and 01/26/11 that indicate that salmon is 'frozen' but there is no stateement ORletter from vendor indicating that fish has been 'frozen' to properly treat for parasites. This time extension will be granted one time to allow operator to acquire a letter from a vendor or a statement on all invoices which correctly verifies that 'non-exempt' fish have been 'properly treated for parasite destruction'. IF THIS VIOLATION IS REPEATED AGAIN WITHIN ONE YEAR AN IMMEDIATE ADMINISTRATIVE COMPLAINT WILL RESULT.
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1/28/2011 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in walk-in-cooler
- Critical. Label on a food item packaged on-site lacking required information. salmon. Repeat Violation.
- Critical. Establishment not maintaining shellstock tags for 90 days. --- only one months taga available
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. --- in walk-in-cooler
- Critical. Working containers of food removed from original container not identified by common name. --- bins in dry food storage. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. --- thawing shrimp, mussels, cooked chicken at room temperature in grey bus tubs --- thawing raw shrimp in 3 compartment sink without running water and with soiled pans/utensils in detergent water in other compartment of same sink.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Repeat Violation. ---bags in dry storage, panko breading, rice
- Critical. Observed food stored on floor. --- in walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. --- in walk in cooler
- Floor-mounted nonfood-contact equipment is not easily movable and is not sealed to the floor or elevated to provide clearance between the equipment and the floor of at least 6 inches. --- racks mounted in walk-in-freezer are flush with floor not allowing for cleaning under shelving.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. --- shelving under prep tables in kitchen chipped, not smooth and cleanable and are heavily oxidized.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. --- kitchen, cook line
- Observed build-up of grease on nonfood-contact surface. --- greasicles hanging from exhaust filters
- Critical. Vacuum breaker mising at hose bibb. --- rear exterior of building
- Critical. Observed the accumulation of dead insects, or other pests, in kitchen ceili g light fixtures
- Observed food debris accumulated on walk-in-freezer floor.
- Observed attached equipment soiled with accumulated grease. --- greasicles hanging from exhaust hood
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. --- completely obscured by equipment
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11/18/2010 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Label on a food item packaged on-site lacking required information. salmon
- Critical. Working containers of food removed from original container not identified by common name. gray bin
- Critical. Observed torn packages/bags of food exposing the contents to contamination. sugar on shelf in dry storage
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in nuts
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. knife in sushi area
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. shelf above reachin cooler at cookline
- Observed cutting board grooved/pitted and no longer cleanable. small board at the end of the cookline
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical. Handwash sink not accessible for employee use at all times. kitchen handwash sink storing spoons and blocked by rice cooker
- Critical. No handwashing sign provided at a handsink used by food employees. wait station
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination. sugar
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair. rusted shelf under prep table
- Observed nonfood-contact equipment in poor repair. shelves in dishmachine area
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
- Critical. Observed buildup of slime in the interior of ice machine. sushi area
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. by rear door
- Observed single-service articles improperly stored. takeout containers
- Critical. Observed handwash sink used for purposes other than handwashing. storing spoons
- Observed attached equipment soiled with accumulated grease. hood
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11/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/2/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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