- No Violations Were Observed
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4/11/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. no date markings, egg rolls,meats , etc. Repeat Violation. recommended for administrative action on 1/12/11
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi buffet, 51 degrees. Corrected On Site. Repeat Violation. less than hour, rapidly chilled.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. breaded chicken, buffet 98 degrees, Corrected On Site. less than hour, will discard in an hour.
- Critical. Observed food being cooled by nonapproved method. chicken, covered. upright reach in. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw non packaged chicken over breading, walk in freezer Corrected On Site.
- Observed employee with no hair restraint. both cooks. Repeat Violation.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. By wait station ice machine. not dated.
- Equipment or utensils not designed or constructed in a durable manner. bamboo sushin mat.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Outer openings not protected with self-closing doors. back exterior door.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. all items. Callback-- observed no date marking, cooked meats, stuffed mushrooms, egg rolls, etc.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi buffet Corrected On Site. rapid chill. Callback- sushi on buffet at 51 degrees.
- Violation: 13-03-1 Observed employee with no hair restraint. cooks Callback- cooks preparing and prepping food with no hair restraint.
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1/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all items.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi buffet Corrected On Site. rapid chill.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice.
- Critical. Observed food being cooled by nonapproved method. cooked chicken stored covered cooling. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. upright cooler, chicken over pork. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food. raw chicken, over skins, etc. walk in cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. onions, dumplings. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. buffet line, rice scoop. Corrected On Site.
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook not washing hands before gloves. Corrected On Site.
- Observed employee with no hair restraint. cooks
- Observed nonfood-grade containers used for food storage. grocery bags used to store food.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves.
- Critical. Hot water not provided/shut off at employee hand wash sink. womens restroom.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed attached equipment soiled with accumulated grease. cook line.
- Critical. Observed toxic item stored by food. medicine over food.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. management called and showed up quickly .
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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10/28/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented cans; pineapple juice, mushrooms.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cornstarch and water mix at cookline, 93F. Product discarded.
- Critical. Displayed food not properly protected from contamination. Wontons.
- Critical. Displayed food not properly protected from contamination. Ice cream at buffet.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed a nonfood-grade basting brush used in food.
- Critical. Observed soil residue on plastic storage containers.
- Observed walk-in cooler and freezer gaskets with slimy/mold-like build-up.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Observed reuse of single-service articles. Single service cups used to dispense rice.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
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