- Basic - Accumulation of food debris/soil residue on handwash sink. Rear prep area and servers area on faucets.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving units in prep area and bulk storage container shelving units. Speed racks at walkin cooler soiled. Speed rack by prep sink soiled. Walkin cooler and walkin freezer doors with soil debris build up.
- Basic - Build-up of mold-like substance on nonfood-contact surface. Inside of 2 compartment sink in rear prep area.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Cookline and prep areas.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Peeled onions.
- Basic - Ceiling tile missing. Near cookline.
- Basic - Cloth used as a food-contact surface. Covering sushi rice and veggies with cloth.
- Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area.
- 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.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cellphone by clean utensils in dishwashing area.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Rusted shelving units in dishwashing area and prep area. Door to Victory cooler at cookline in disrepair.
- Basic - Floor area(s) covered with standing water. By ice machine, cookline , dry storage and prep area.
- Basic - Floor tiles cracked, broken or in disrepair. Near walkin cooler area.
- Basic - Grease accumulated under cooking equipment at cookline.
- Basic - Hole in wall. By chest freezer near walkin cooler and in employee restroom.
- Basic - In-use ice scoop stored on soiled surface between uses. On top of soiled ice machine.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline
- Basic - Light shield damaged/in disrepair. Under hood at cookline.
- Basic - Objectionable odor in establishment. Throughout cookline and prep areas.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers at bar. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. At mop sink.
- Basic - Soiled reach-in cooler gaskets. At glass door cooler at cookline.
- Basic - Sponge used as a wiping cloth on a food-contact surface.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Tools by knives in rear prep area.
- Basic - Stored food not covered in walk-in cooler. Crab legs.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over cut lettuce at walkin cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris. In cookline , dishwashing area and prep areas.
- High Priority - Container of medicine improperly stored. Medicine by clean utensils in servers station.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For tilapia and hamachi served raw .
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All Sushi rolls between 63 and 74° F in buffet sushi area. All sushi rolls are made with time marked rice from 11:30 AM. Sushi rolls were not discarded after the 4 hour limit. Sushi rolls were on display even after 4 hours. Also Observed sushi rolls that were being discarded having fish removed for later use. This was then corrected by throwing the fish away. See stop sale issued. Observed tempura fried cucumber at 85° F at sushi bar under no temperature control. Raw beef and raw chicken by cooking station in buffet area at 49° F.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour limit, not discarded at the time specified in the written procedure. See stop sale. Sushi made with time marked sushi rice. Made at 11:30 and not discarded by 3:30. Observed employee attempting to save the fish and throwing the rice away on sushimi that should have been discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sweet potato fries 116° F, fried shrimp 123° F, chicken skewers 115° F, clams 102° F.
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs over onions, raw chicken over veggies and raw beef over shrimp all at make table where drippings may contaminate Ready to eat foods.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken and raw beef over broccoli at walkin cooler. Raw shrimp above raw veggies at glass door cooler at cookline.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef at walkin cooler.
- High Priority - Roach activity present as evidenced by live roaches found. Approximately 20 live roaches near walkin cooler area by open containers of flour and chest freezer.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dry and 2 fresh rodent droppings by chest freezer near walkin cooler and 15 dry and 2 fresh rodent droppings in dry storage room.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.at ice cream topping area.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Gorilla glue by clean utensils in dishwashing area.
- High Priority - Toxic substance/chemical stored by or with food. Cleaning solution bottles next to food . Butane by mayo in sushi bar area.
- High Priority - potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Melon 57° F, Krab salad 56° F, seaweed salad 47° F, spicy shrimp 50° F, calamari 57° F, conch 55° F, scallop 55° F, spicy tuna 57° F. Escolar 57° F, octopus 55° F, roe 55° F.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Victory cooler at 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. For sushi rice time marked in sushi bar area.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken skewers at 82° F cooling in rear prep area under no temperature control. Chicken 102 and 86° F in rear prep area cooling at ambient temperature. Placed inside cooler .
- Intermediate - Records/documents for required employee training do not contain all of the required information. Employee training cards not completed in their entirety. Some cards were observed to be prefilled out with training dates but no employee names.
- Intermediate - Soil residue in food storage containers. Flour containers , sugar, rice and msg containers throughout.
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10/27/2014 | Routine - Food | Emergency order recommended |
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - No handwashing sign provided at a hand sink used by food employees, employee restroom.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/1/2014 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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