- No Violations Were Observed
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11/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, in tea at wait station. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Hand sink by back door. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured, back room. Secured with chain, corrective action taken. **Warning**
- Basic - Cardboard used to line nonfood-contact shelves, back room. Removed, corrective action taken. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, threw away, corrective action taken. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Wait station. **Warning**
- Basic - Equipment not designed or constructed in a durable manner, ice cream freezer is rusty, back room. **Warning**
- Basic - Shelf under wait station tabletops soiled with food debris. **Warning**
- Basic - Walk-in cooler door with rust that has pitted the surface, inside and out. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up, cleaned, corrective action taken. **Warning**
- Basic - Walkin #2-in cooler shelves with rust that has pitted the surface. Has painted but continues to rust. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wait station, placed in bucket, corrective action taken. **Warning**
- 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 pork, moved to correct order, corrective action taken. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, corrective action taken. **Warning**
- Intermediate - Encrusted material on can opener blade, cleaned opener, corrective action taken. **Warning**
- Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Juan, Jose in kitchen. **Warning**
- Intermediate - Soil residue in food storage containers. Seasonings on storage shelf, back room. **Warning**
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in employees arms. **Warning**
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09/03/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food, flour, removed, **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Wood bowl used for making rice.
- Basic - Nonfood-contact equipment in poor repair. Chest freezer rusty in dry storage. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Duck and beef at room temperature in kitchen. Moved to walkin. **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in chest freezer, Wong tongs, covered,
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, sushi counter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47-59° crawfish on ice at buffet, put in metal pan and pushed deep inside ice, corrective action taken,
- High Priority - Raw animal food stored over ready-to-eat food.raw beef and raw eggs over vegetables, 2 door M3, cookline, and chicken over pork in walkin, moved to correct order, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw poultry over seafood, walkin, corrected, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine, kitchen. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles, wait station.
- 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.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name, soup in walkin.
- Basic - Build-up of mold-like substance on nonfood-contact surface, curtain in walkin and inside doorframe. **Corrected On-Site**
- Basic - Equipment in poor repair, ice cream freezer rusted outside AND outside, inside door of vegetable cooler.
- Basic - Food stored on floor, pork roast thawing on kitchen floor in black bucket.
- Basic - Gaskets with slimy/mold-like build-up, ice cream freezer, **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pork roast, chicken, fish. Moved to walkin **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface, vegetable cooler shelves.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, cookline.
- 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. Dishmachine at 0 ppm, use 3 compartment for sanitizing.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin, kitchen.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, employee bathroom, kitchen. **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, soups in walkin.
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8/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean knives/utensils stored in crevices between equipment, knife. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, kitchen back door.
- Basic - Food placed in soiled container/equipment, grocery bag, ground pork.
- Basic - Food-contact surface not smooth and easily cleanable, ice cream freezer rusty top/lid.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Stored food not covered in chest freezer, ice cream **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris, dry storage.
- Basic - Water draining onto floor surface, in walkin freezer.
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/27/2012 | Routine - Food | Call Back - Complied |
- Critical - COVERED WASTE RECEPTACLE NOT PROVIDED IN WOMEN'S BATHROOM.
- EQUIPMENT OR UTENSILS NOT DESIGNED OR CONSTRUCTED IN A DURABLE MANNERWALKIN COOLER, SEAFOOD, RUSTY SHELVES.
- Critical - IDENTITY OF FOOD OR FOOD PRODUCT MISREPRESENTED-KRAB ROLLS SPELLED CRAB ON BUFFET. CORRECTED ON SITE.
- Critical - OBSERVED BARE HAND CONTACT OF READY-TO-EAT FOOD BY EMPLOYEES AND ESTABLISHMENT HAS NO APPROVED ALTERNATIVE OPERATING PROCEDURE IN EFFECT. CORRECTED ON SITE. PUT EGGROLLS IN FRYER WITH NO GLOVES.
- OBSERVED BUILD-UP OF MOLD-LIKE SUBSTANCE ON SURFACE OF NONFOOD-CONTACT SURFACE-MOPSINK OUTSIDE.
- OBSERVED CUTTING BOARD GROOVED/PITTED AND NO LONGER CLEANABLE.
- Critical - OBSERVED EMPLOYEE ENGAGED IN FOOD PREPARATIN,HANDLE CLEAN EQUIPMENT OR UTENSILS, OR TOUCH UNWRAPPED SINGEL-SERVICE ITEMS, WITHOUT WASHING HANDS PRIOR TO PUTTING ON GLOVED
- Critical - OBSERVED ENCRUSTED MATERIAL ON CAN OPENER AND RUSTY-BRILLO STEAL WOOL. REPEAT VIOLATION
- OBSERVED FOOD DEBRIS ACCUMULATED ON KITCHEN FLOOR-WALKIN COOLER AND FREEZER.
- Critical - OBSERVED FOOD STORED INA PROHIBITED AREA-CHICKEN IN USED ONION BOX-WALKIN FREEZER.
- Critical - OBSERVED FOOD STORED ON FLOOR-KRAB IN REACHIN FREEZER.
- Critical - OBSERVED FOOD STORED ON FLOOR-SHRIMP THAWING ON FLOOR-KITCHEN.
- Critical - OBSERVED IMPOROPER USED OF BOWL/PLASTIC FOOD CONTAINER OR OTHER CONTAINER WITH NO HANDLE USED TO DISPENSE FOOD THAT IS NOT READY-TO-EAT-SAUCES IN SEAFOOD COOLER. REPEAT VIOLATON.
- OBSERVED IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT-SUSHI COUNTER. CORRECTED ON SITE.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWED AT ROOM TEMPERATURE-SHRIMP.
- OBSERVED RESIDUE BUILD-UP ON NONFOOD-CONTACT SURFACE-HANDSINK, KITCHEN.
- OBSERVED RESIDUE BUILD-UP ON NONFOOD-CONTACT SURFACE-OUTSIDE WALKIN DOOR-SEAFOOD COOLER.
- OBSERVED RIPPED/WORN TIN FOIL USED AS SHELF COVER.
- Critical - OBSERVED SOIL BUILDUP INSIDE ICE BIN-KITCHEN. REPEAT VIOLATION
- Critical - OBSERVED UNCOVERED FOOD IN HOLDING UNIT/DRY STORAGE AREA-WALKIN FREEZER.
- OBSERVED WALK-IN COOLER GASKET TORN/IN DISREPAIR.
- OBSERVED WALL SOLID WITH ACCUMULATED BLACK DEBRIS IN WALKIN.
- Critical - READY -TO-EAT, POTENTIALLY JAZARDOUS FOOD PREPARED ON SITE AND HELD MORE THAN 24 HOURS WITH NOT PROPERLY DATE MAKED-WALKIN, COOKED FOOD; PASTA, SAUCES. REPEAT VIOLATION
- SALAD BAR/BUFFET PLATES/BOWLS NOT PROPERLY PROTECTED OR INVERTED TO PREVENT CONTAMINATION. CORRECTED ON SITE.
- Critical - WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME-SAUCES-WALKIN-BUCKETS. REPEAT VIOLATION
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10/23/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days. oysters. Operator provided invoices of oysters purchased on february, march and april. Operator provided four tags of oysters purchased on april, no tags provided for the oysters purchased on march, or february. 04/04/12
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice, beef, chicken, pasta, seafood on the sushi bar. Observed sushi rice prepared at 11.30 according to PIC, time marked 2.30 pm. 04/04/12
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. squeeze bottles (oil). Observed unlabeled squeeze bottles with oil and sauces at the sushi bar. 04/04/12
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at the cookline. moved inside a cooler. Observed shell eggs at room temperature at the cookline. 04/12/12. moved to a cooler.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. noodles at the buffet line. less than 4h out of temperature according to mgr. Observed noodles at 76 degrees fahrenheit and bbq pork at 126 degrees fahrenheit in the buffet line. 04/04/12 food was discarded.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. cookies, sauces on the buffet line. Observed sauces on the buffet line not properly protected. 04/04/12
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an uncovered glass of water at the cookline. 04/04/12
- Critical - Violation: 22-18-1 Observed soil residue in storage containers. drystorage Observed solied food containers at the prep area and drystorage area. 04/04/12
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. outdoor mop sink. no backflow preventer observed on the outdoor mop sink. 04/04/12
- Critical - Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink. Corrected On Site. Observed chlorine sanitizer at greater than 200 ppm at the 3 compartment sink. 04/04/12.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. degreaser. Observed an unlabeled spray bottle with degreaser. 04/04/12
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4/4/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. manual sanitation needed (3 compartment sink) until dishmachine can provide proper sanitizer concentration.
- Critical - Displayed food not properly protected from contamination. cookies, sauces on the buffet line.
- Critical - Establishment not maintaining shellstock tags for 90 days. oysters.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. escolar, red snapper.
- Critical - Hand wash sink lacking proper hand drying provisions. warewashing area. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. No proof of parasite destruccion for fresh salmon (CANAAN, ASAMI FOODS), escolar and red snapper.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touching cooked chicken in a reach in cooler with bare hands to "check" temperature. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. kitchen shelves.
- Critical - Observed employee eating in a food preparation or other restricted area. warewashing area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when changing gloves. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. walk in cooler. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cookline cart.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil at the cookline. moved inside a cooler.
- Critical - Observed raw animal food stored over cooked food. raw beef over cooked pasta, raw shrimps over rice noodles in the walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over sauces in the sushi bar refrigerator. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue in storage containers. drystorage
- Critical - Observed soiled reach-in cooler gaskets. cookline.
- Critical - Observed unlabeled spray bottle. degreaser.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice, beef, chicken, pasta, seafood on the sushi bar.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. noodles at the buffet line. less thhan 4h out of temperature according to mgr.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, pasta, crab rangoon. in the walk in cooler. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching raw meat then clean plates without changing gloves, sushi bar.
- Critical - Vacuum breaker mising at hose bibb. outdoor mop sink.
- Critical - Working containers of food removed from original container not identified by common name. squeeze bottles (oil).
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1/31/2012 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi bar display units
- Critical - Hand sink missing at dishwashing machine or area. A hand sink must be installed in this area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. flour, msg. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. dry storage. Corrected On Site.
- Critical - Observed food stored on floor. onions, walk in cooler. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi bar, kitchen. Corrected On Site.
- Observed nonfood-contact equipment in poor repair. rusty chest reach in freezer lid. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons, krab salad on the buffet line. less than 4h out of according to PIC, time control is going to be implemented for these items.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the sushi bar. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood, cheese on the sushi bar display units. moved to another unit.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over cut vegetables in the walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in freezer. Corrected On Site.
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7/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom
- Equipment and utensils not properly air-dried. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. front counter. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop. Corrected On Site. Repeat Violation.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. employee restroom. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tables lower shelves. Repeat Violation.
- Critical - Observed cloth used as a food-contact surface. walk-in. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwashing area. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. when putting gloves on.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor, drystorage, walk-ins. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food stored on floor. walk-in freezer. Corrected On Site. Repeat Violation.
- Observed nonfood-contact equipment in poor repair. rusty chest reach-in freezer door.
- Observed nonfood-grade containers used for food storage. shopping bag with meat on the walk-in freezer. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. reach-ins, walk-ins. Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site. voluntarily discarded. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef, noodles at the buffet line. Corrected On Site. voluntarily discarded.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked salmon at the prep area. Corrected On Site. moved to a cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/26/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. WIF, WIC.
- Violation: 14-53-1 Can opener blade not kept sharp - observed metal shavings.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. food exceding 4h limit, sushi bar. Corrected On Site. discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in fliptop cookline RIC. Corrected On Site. moved to another cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood in AMERICANA RIC. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMERICANA RIC. Corrected On Site. operator turn the unit colder.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. drystorage. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. sushi bar sneezguards not properly protect the food.
- Critical. Observed food stored on floor. eggs, onions in the WIC
- Critical. Observed uncovered food in holding unit/dry storage area. WIF, WIC.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. sushi bar.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife in sushi bar.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Can opener blade not kept sharp - observed metal shavings.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. sushi bar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee restroom, Corrected On Site.
- Observed food debris accumulated on kitchen floor. drystorage
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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9/7/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons, seafood in buffet line, less than 4h out of temperature according to mgr.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. broccoli, sprouts, pasta at the sushi bar. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in cookline RIC. Corrected On Site. moved to another unit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood in frier basket. Corrected On Site. voluntarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF can not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables in RIC. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. WIF. Corrected On Site.
- Critical. Observed food stored on floor. WIC. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- 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. flour.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes reused for storage in RIF.
- Observed a nonfood-grade mixer used in food.
- Observed nonfood-grade containers used for food storage. shoppings bags with meat in WIC.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. waitress station.
- Critical. No handwashing sign provided at a handsink used by food employees. employees restroom.
- Lights missing the proper shield, sleeve coatings or covers. buffet line.
- Lights missing the proper shield, sleeve coatings or covers. sushi bar.
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12/14/2009 | Complaint Full | Administrative complaint recommended |
- Violation: 14-33-1 Observed equipment in poor repair. chest RIF.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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12/9/2009 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, egg rolls in prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in fliptop RIC. Corrected On Site. (ice bath).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi at the sushi bar.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cut vegetables in RIC.
- Critical. Observed cloth used as a food-contact surface.
- 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.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. sushi bar.
- Observed equipment in poor repair. chest RIF.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. shopping bags in WIF.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee's restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory. sushi bar.
- Carbon dioxide/helium tanks not adequately secured.
- 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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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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