- Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors: men's room (employee).
- Basic - Bowl or other container with no handle used to dispense food: bowls in bulk containers of corn starch, sugar, salt.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line walk-in freezer floor (soiled).
- Basic - Cutting board has cut marks and is no longer cleanable: sushi bar.
- 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: on dish machine. **Corrected On-Site**
- Basic - Equipment in poor repair: one broken glass door on sushi cooler.
- Basic - Floor tiles cracked, broken or in disrepair: wait station.
- Basic - Floor tiles missing: near drain on cookline.
- Basic - Food stored on floor: buckets of cut veggies and potatoes on walk-in cooler floor, case of green beans on kitchen floor (corrected onsite), bag of rice on kitchen floor.
- 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: bulk containers of rice, corn starch. **Corrected On-Site**
- Basic - Rolling silverware in seating area: as evidenced by large quantities of silverware and napkins on two booths.
- Basic - Soil/dust/grease residue build-up on nonfood-contact surface: portable fans on cookline / flaps on walk-in cooler/freezer, leading to sushi/hibachi bar, for kitchen to seating area, some torn/in disrepair / all paper towel and soap dispensers.
- Basic - Stored food not covered in walk-in cooler: buckets of cut veggies, potatoes, hard boiled eggs.
- Basic - Stored food not covered in walk-in freezer: shrimp, zucchini. **Corrected On-Site**
- Basic - Walk-in cooler and freezer gaskets soiled with black mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses: three on sushi/hibachi bar. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name: bulk container of salt.
- High Priority - Displayed food not properly protected from contamination: ginger, wasabi, wontons, green onions on buffet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: cornstarch in water 84° on cookline, made at 11:00am. Operator will switch to Time As A Public Health Control, has 45 min left / krab salad 52°, lettuce 53°, cut melon 53° all on cold buffet. Operator will switch to Time As A Public Health Control, has 45 min left / hard boiled eggs 53° on cold buffet, has three hours left.
- High Priority - Raw animal food stored behind ready-to-eat food in reach-in cooler: raw chicken and pork behind raw cut veggies in sandwich unit on cookline / raw chicken over cooked egg rolls in stand-up unit on cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged: raw chicken over raw beef, raw chicken over spring rolls. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine: ice deflector.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade and base.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink: dishpit.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels: cookline, both on sushi/hibachi bar.
- Intermediate - Required employee training expired for one employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233: Yim Weng, expired 9/14.
|
11/04/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/18/2014 | Routine - Food | Call Back - Complied |
- 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°: double glass-doored upstanding-up unit in kitchen, sushi unit on sushi bar. **Warning**
|
6/17/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust, dirt, and soil on nonfood-contact surface: handwash sinks, paper towel dispensers, soap dispensers, light switches in employee bathrooms, doors and flaps in and out of kitchen (including employee restroom doors).
- Basic - Build-up of grease/dust/debris on drip tray under hood filters.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first: walk-in freezer.
- Basic - Case/container/bag of food stored on floor in walk-in freezer: cases of shrimp and krab, and a tub of chicken pieces.
- Basic - Clean cups/glasses not properly air dried - wet nesting: wait station.
- Basic - Cutting board has cut marks and stains and is no longer cleanable.
- Basic - Employee preparing food in customer section of dining area: stuffing wontons. **Corrected On-Site**
- Basic - Gaskets torn/in disrepair: walk-in cooler, most reach-ins in kitchen.
- Basic - Grease accumulated under cooking equipment: grease and food debris under and behind fryers.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer: chicken, pork.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated food debris, dust, dirt, and grease: throughout kitchen and prep area, especially around handwash sinks.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Displayed food not properly protected from contamination: wontons strips, wasabi, ginger on buffet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: raw chicken 52°, raw shrimp 54°, raw chicken 55°, raw chicken 57°, egg rolls 56°, raw chicken wings 53° in double glass-doored stand-up unit in kitchen / spicy krab mix 54°, cream cheese 50°, cucumber 49°, krab 52°. All products less than three hours, moved to walk-in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit based on minimum cooking temperatures: raw chicken raw behind beef and raw shrimp behind cut vegetables in makeline unit. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine and on ice deflector.
- 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°: double glass-doored upstanding-up unit in kitchen, sushi unit on sushi bar. **Warning**
- Intermediate - Each handwash sink missing either paper towels or soap.
- Intermediate - Encrusted material on can opener, base, and blade.
|
6/13/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Each tank needs to be secured to the wall or floor with a chain, bungee cord, or other means to prevent them from falling over.
- Basic - Case of single-service articles stored on floor in wait station: straws / Upon follow-up inspection, observed no single service items on floor, but a 50-lb bag of sugar was on the floor. Operator corrected on site.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Employee bathroom doors not self-closing.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. / Filter is on the floor in the kitchen.
- Basic - Hood soiled with accumulated grease.
- Basic - Shelf under preparation tables covered with cardboard, soiled with food debris.
- Basic - Walls in sushi area, walls in kitchen, and door leading into kitchen from seating area soiled with accumulated grease.
- High Priority - Displayed food not properly protected from contamination: bowls of ginger and wasabi on buffet. **Corrected On-Site** / Upon follow-up inspection, observed same ingredients uncovered on sushi buffet. All foods (including self-service) must be covered to protect from contamination.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler: chicken over pork. **Corrected On-Site** / Upon follow-up inspection, observed raw chicken and raw shrimp over cooked chicken and pork / raw bacon over krab salad in stand-up glass door reach-ins on cookline.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler: chicken over pork. **Corrected On-Site** / Upon follow-up inspection, observed raw chicken and raw shrimp over steamed crabs, raw beef bones over krab, and raw chicken over raw salmon.
- Intermediate - Accumulation of syrup on drink dispensing nozzles/equipment.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233 / Upon callback inspection, observed certificates for five employees currently working per operator. Any employee who handles food must have food safety training within 60 days of hire. Certification must be kept on file in the establishment.
- Intermediate - No soap provided at handwash sink: on cookline / Upon callback inspection, no soap at sink in corner on cookline or by three-compartment sink.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food: sushi, sushi rice. / Emailed copy of Time as a Public Health Control form to operator.
|
3/24/2014 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in wait station: straws.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee bathroom doors not self-closing.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease.
- 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. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135°: rice spoon on buffet. **Corrected On-Site**
- Basic - Shelf under preparation table covered with cardboard, soiled with food debris.
- Basic - Walls in sushi area, walls in kitchen, and door leading into kitchen from seating area soiled with accumulated grease.
- High Priority - Displayed food not properly protected from contamination: bowls of ginger and wasabi on buffet. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks: container of sliced lemons.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler: chicken over pork. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler: chicken over pork. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells: two eggs on hibachi buffet. Observed operator disposing of product. **Corrected On-Site**
- Intermediate - Accumulation of syrup on drink dispensing nozzles/equipment.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink: on cookline, in ladies' room.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No soap provided at handwash sink: on cookline.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food: sushi, sushi rice.
|
1/13/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide not adequately secured. **Repeat Violation** **Warning**
- Basic - Cold water knob missing at dishwashers handsink. **Warning**
- Basic - Container with no handle used to dispense rice with... dry storage. **Warning**
- Basic - Employee restroom door not self-closing. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Leaking hand wash sink drain pipe in kitchen. **Warning**
- Basic - Raw chicken, beef, pork, wonton not covered in walk in freezer. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Displayed food not properly protected from contamination... Wasabi and ginger. **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 rice and assorted sushi rolls at buffet. **Repeat Violation** **Warning**
- Intermediate - Egg rolls not date marked, kitchen reach in cooler. **Repeat Violation** **Warning**
- Intermediate - Egg rolls not date marked, kitchen reach in cooler. **Repeat Violation** **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
- Intermediate - Hot/cold water shut off at 3 employee handwash sinks... Kitchen prep areas and dishwasher area. **Warning** Hot water not available at two of three sinks.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
- Rear dining exit blocked by tables. For reporting purposes only. **Warning**
|
10/16/2013 | Routine - Food | Call Back - Complied |
- Basic - Bag of rice stored on floor. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Carbon dioxide not adequately secured. **Repeat Violation** **Warning**
- Basic - Cold water knob missing at dishwashers handsink. **Warning**
- Basic - Container with no handle used to dispense rice with... dry storage. **Warning**
- Basic - Employee restroom door not self-closing. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Leaking hand wash sink drain pipe in kitchen. **Warning**
- Basic - Lights in food preparation, food storage or warewashing areas not shielded/covered. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in kitchen prep cooler. **Warning**
- Basic - No handwashing sign provided at any hand sink used by food employees. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
- Basic - Oyster shells purchased from a supplier reused to serve food. **Warning**
- Basic - Raw chicken, beef, pork, wonton not covered in walk in freezer. **Warning**
- Basic - Uncovered curry powder in dry storage. **Corrected On-Site** **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly... 0 ppm. **Warning**
- High Priority - Displayed food not properly protected from contamination... Wasabi and ginger. **Warning**
- High Priority - Fly strips present over food prep areas in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... lo mein 48°(wic), tofu 48°(wic), egg rolls 46°(ric). Products transferred. **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 rice and assorted sushi rolls at buffet. **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by 6 live roaches found under backside of kitchen reach in cooler. **Warning**
- Intermediate - 'Consumer advisory for raw or undercooked oysters not posted. **Warning**
- Intermediate - Accumulation of black mold-like substance inside the ice bin... ice deflector. **Warning**
- Intermediate - Egg rolls not date marked, kitchen reach in cooler. **Repeat Violation** **Warning**
- Intermediate - Egg rolls not date marked, kitchen reach in cooler. **Repeat Violation** **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. **Warning**
- Intermediate - Hot/cold water shut off at 3 employee handwash sinks... Kitchen prep areas and dishwasher area. **Warning**
- Intermediate - Identified walk-in cooler not 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. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at warewashing machine. **Warning**
- Intermediate - No paper towels or soap at 3 employee hand wash sinks... Kitchen and employee restroom. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service... assorted sushi rolls at buffet. **Warning**
- Rear dining exit blocked by tables. For reporting purposes only. **Warning**
|
10/15/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide tanks not adequately secured. **Corrected On-Site**
- Basic - Soiled reach-in chest freezer gaskets.
- High Priority - Dented #5 can of soy sauce and #10 can of pineapple pieces present. Return to purveyor for refund, credit or replacement or discard. DO NOT USE.
- High Priority - Potentially hazardous (time/temperature control for safety) food (sushi rice) 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 can be determined.
- High Priority - Raw animal food stored over ready-to-eat food (raw chicken over fresh mushrooms) **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the dishwasher line.
- Intermediate - No soap provided at handwash sink at the dish wash line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (cooked egg rolls) prepared onsite and held more than 24 hours not properly date marked.
|
3/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on the glass door cooler in poor repair.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR, contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/12/12.
|
10/16/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food (lo mein, general chicken, egg rolls, krab salad) prepared on site and held more than 24 hours in the walk-in cooler, without proper date marking. This violation must be corrected by : 10/15/12.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food (shrimp, kimche, salmon, tuna, frog legs, krab salad, boiled eggs) cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 10/15/12. Food in walk-in cooler #1 still at 44-47 F (boiled egg, krab salad, krab, grapes) Sushi cooler food (butter @ 51 F). Condenser coil in sushi bar cooler is frozen up.
- Critical - Violation: 04-01-1 Cold unit, sushi bar cooler, incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/15/12.
- Critical - Violation: 04-01-1 Walk-in cooler #1 incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/15/12.
- Critical - Violation: 08A-26-1 Observed raw animal food (chicken) stored over ready-to-eat food (fresh mushrooms).
- Violation: 14-36-1 Observed gaskets/seals on the glass door cooler in poor repair.
- Violation: 23-03-1 Observed build-up of grease on fryers, grills at cookline.
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by 3 live roaches found on wall above dishwash machine. This violation must be corrected by : 10/15/12. One live roach observed inside cardboard on shelf in dry store.
- Violation: 36-14-1 Observed grease accumulated on kitchen floor under cookline equipment.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/12/12.
|
10/15/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding glass door cooler in kitchen incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/15/12.
- Critical - Cold unit, sushi bar cooler, incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/15/12.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 12/12/12.
- Critical - Observed 1 dead roach on premises in dry store area. This violation must be corrected by : 10/15/12.
- Critical - Observed a bag of carrots stored on walk-in cooler floor.
- Critical - Observed a large bag of onions stored on kitchen floor. Corrected On Site.
- Observed build-up of grease on counter under the hibachi grill.
- Observed build-up of grease on fryers, grills at cookline.
- Critical - Observed buildup of slime on soda dispensing nozzles at wait station.
- Critical - Observed encrusted, soiled material on meat slicer not in use.
- Critical - Observed food-contact surfaces of bulk cfood containers encrusted with soil deposits.
- Observed gaskets/seals on the glass door cooler in poor repair.
- Observed grease accumulated on kitchen floor under cookline equipment.
- Critical - Observed interior of microwave in wait station soiled.
- Critical - Observed potentially hazardous food (garlic in oil, shell eggs) held using time as a public health control with no time marking at the cookline. Food may not be served.
- Critical - Observed potentially hazardous food (shrimp, kimche, salmon, tuna, frog legs, krab salad, boiled eggs) cold held at greater than 41 degrees Fahrenheit. This violation must be corrected by : 10/15/12.
- Critical - Observed raw animal food (chicken) stored over ready-to-eat food (fresh mushrooms).
- Critical - Observed roach activity as evidenced by 3 live roaches found on wall above dishwash machine. This violation must be corrected by : 10/15/12.
- Critical - Observed shredded cheese with mold-like growth. Product no to be used. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food (lo mein, general chicken, egg rolls, krab salad) prepared on site and held more than 24 hours in the walk-in cooler, without proper date marking. This violation must be corrected by : 10/15/12.
- Critical - Walk-in cooler #1 incapable of maintaining potentially hazardous food at proper temperatures. This violation must be corrected by : 10/15/12.
|
10/12/2012 | Routine - Food | Warning Issued |
- Carbon dioxide tanks not adequately secured. Repeat Violation.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored inverted or protected.
- Equipment and utensils not properly air-dried.
- 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.
- Critical - Observed food stored on floor of walk-in cooler (cooked stuffed shrimp).
- Observed grease and food debris accumulated on kitchen floor under the cookline.
- Observed single-use containers (box) reused for the storage of cooked food.
- Observed soil build-up accumulated in kitchen floor drain under cookline.
- Observed soil/slime accumulated on floor under ice bin in wait station.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (cooked stuffed shrimp, egg rolls in walk-in cooler).
|
1/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (2-door cooler). Other units must be used until this unit is repaired and maintaining product @ 41 F or below.
- Critical - Hand wash sink lacking proper hand drying provisions in sushi bar/hibachi grill area.
- Critical - No handwashing sign provided at a handsink used by food employees in the kitchen.
- 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. This must be corrected by 10/18/11.
- Observed 2-door reach-in cooler gaskets torn/in disrepair.
- Critical - Observed dented #10 cans of tapioca pudding (2 ea). Product not to be used.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the 2-door reach-in cooler. See Stop Sale.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit on the buffet line (krab meat, krab salad). Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner (eel, krab). Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rice).
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/7/2011 | Routine - Food | Call Back - Complied |
- In use food dispensing utensils properly stored
- 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 - Approved source-wholesome, sound condition
- Critical - Current license properly displayed
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Critical - Food maintained at proper temperatures
- Critical - Food management certification valid
- Critical - Gas appliances - properly installed, maintained
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Critical - Unwrapped or potentially hazardous food not re-served
|
4/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Current license properly displayed
|
4/15/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Grand Buffet Llc, 4210 Hwy 90, Pace, FL »