- Basic - Black debris accumulated on kitchen floor along baseboards. Corners, under equipment, along walls **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. 10 ppm cl **Warning**
|
09/25/2014 | Routine - Food | Call Back - Complied |
- Basic - Food debris accumulated on kitchen floor. Corners, under equipment, along walls **Warning**
- Basic - Observed leak from ceiling, in front of reach in coolers near cookline. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Speed rack, top of steamer. Mold like buildup on Walk in cooler shelving **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. 10 ppm cl **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roux held at 82F overnight per operator. Operator discarded. In left cookline cooler, cooked chicken 68F in a pan stacked above other pans for 1 hour per operator. Moved underneath. Raw chicken overfilled 41-47F. In right cookline Cooler, half and half stacked on top of containers at 49F. Advised to store underneath. In left back corner of meat walk in cooler, cooked chicken 45-47F in cooler for 2 days per operator. Other walk in cooler temperatures 42F. In small walk in cooler, Kim chi 44F, raw pork 43F, krab mix 45F, fish 44F, shrimp 44F, raw chicken 44F. In hibachi cooler, raw beef 66F in cooler 3 hours per operator. Moved to freezer.. Buffet items not time marked: cut tomatoes 48F, shredded cheese 48F. **Warning**
- Intermediate - Refrigerator 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. Small walk in cooler, hibachi cooler. **Warning**
|
09/24/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food.container floating in sauce. **Corrected On-Site** **Warning**
- Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard, bottom prep table shelf. **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. Corners, under equipment, along walls **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Right cookline cooler. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. spatula in hibachi area. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Observed leak from ceiling, in front of reach in coolers near cookline. **Warning**
- Basic - Open Single-use number 10 cans holding food in reach in cooler rusted. **Corrected On-Site** **Warning**
- Basic - Raw potatoes not washed prior to placing in oven. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Speed rack, top of steamer. Mold like buildup on Walk in cooler shelving **Warning**
- Basic - Stored food not covered in walk-in cooler. Open 5 gallon containers on bottom shelf, stored under soiled rack. **Corrected On-Site** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. kitchen and wait station. **Corrected On-Site** **Warning**
- Basic - Wood food-contact surface not properly sealed. Soiled pressed wood used as prep table surface, cookline at kitchen entrance. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar on cookline **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. 10 ppm cl **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid spray **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Roux held at 82F overnight per operator. Operator discarded. In left cookline cooler, cooked chicken 68F in a pan stacked above other pans for 1 hour per operator. Moved underneath. Raw chicken overfilled 41-47F. In right cookline Cooler, half and half stacked on top of containers at 49F. Advised to store underneath. In left back corner of meat walk in cooler, cooked chicken 45-47F in cooler for 2 days per operator. Other walk in cooler temperatures 42F. In small walk in cooler, Kim chi 44F, raw pork 43F, krab mix 45F, fish 44F, shrimp 44F, raw chicken 44F. In hibachi cooler, raw beef 66F in cooler 3 hours per operator. Moved to freezer.. Buffet items not time marked: cut tomatoes 48F, shredded cheese 48F. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood over cooked noodles, raw chicken over raw seafood. **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately 5 on top of hot water heater - not a part of kitchen area. Entrance from exterior only. One on shelf under electric panels, old. 2 on top of dish machine, old. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Wooden sushi roller. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Employee restroom. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen entrance handsink **Corrected On-Site** **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Outside walk in cooler. **Corrected On-Site** **Warning**
- Intermediate - Refrigerator 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. Small walk in cooler, hibachi cooler. **Warning**
- Intermediate - Slicer blade soiled with old food debris. **Warning**
- Intermediate - Soda nozzles soiled. Server area **Warning**
|
09/23/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup .
- Intermediate - Handwash sink contains items stored in the sink. Scrub brush
|
6/16/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Clean equipment stored on floor. Cutting board. **Corrected On-Site**
- Basic - Evidence of grease in dumpster and on ground around dumpster
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wood food-contact surface not properly sealed. Large rice/sauce bowl.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Left cookline cooler holding raw tofu at 43F, cooked tofu 45F, raw chicken 43-45F, raw beef 44F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In hibachi cooler, raw shrimp, water chest nuts and cooked mushrooms 44-45F
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For ginger and wasabi. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup .
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab Rangoon on printed menu
- Intermediate - Handwash sink contains items stored in the sink. Scrub brush
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Large bus tubs of raw prepped chicken ambient cooling , cooked noodles
- Intermediate - Reach-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. Left cookline cooler, hibachi cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
4/14/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
3/24/2014 | Complaint Full | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In drop in portion or center cookline cooler, half and half 45F, cooked vegetables 46F, cooked potatoes above top of cooler 61F. Moved to another cooler. In left cookline cooler,tofu above top of drop in cooler 65F, imitation crab 45F chicken and beef 45F.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Most recent month.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold scrub brush, cookline
|
3/20/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauce under shelving. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Standing water/possible grease on ground outside next to grease receptacle.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. In drop in portion or center cookline cooler, half and half 45F, cooked vegetables 46F, cooked potatoes above top of cooler 61F. Moved to another cooler. In left cookline cooler,tofu above top of drop in cooler 65F, imitation crab 45F chicken and beef 45F.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On cookline 65F. Corn starch and water 68F. Advised to use time for both
- 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 cl
- 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. Putting cooked dumplings into pan for storage
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Dumplings 65F with no time or temperature control for safety, cookline on speed rack. In hibachi cooler, ribs 45F, fish 48Fl
- 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. Hibachi area
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in drop in cooler. Chicken behind beef and shrimp. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Server area
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Light black buildup
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Most recent month.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold scrub brush, cookline
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue/standing water. Several coolers.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken 92F for 30 minutes, hibachi area. Moved to cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
3/19/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.small portable cutting boards
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease and old food accumulated under cooking equipment.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and salt
- Intermediate - Slicer blade soiled with old food debris.
|
1/23/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Floating in soy sauce. in flour. In lemon marinade. **Corrected On-Site**
- Basic - Cardboard used to line nonfood-contact shelves. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.small portable cutting boards
- Basic - Food-contact surface not smooth and easily cleanable. Unfinished Wood - not smooth - used as tool for raw meat grinder
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease and old food accumulated under cooking equipment.
- Basic - In-use ice cream scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Reach-in cooler gasket torn/in disrepair. Meat m3 cooler.
- Basic - Soil residue build-up along track of glass true cooler. Standing slimy water/food. In hibachi cooler, slimy liquid at bottom.
- Basic - Walk-in freezer shelves soiled with encrusted food debris. Mold like substance.
- Basic - Working containers of food removed from original container not identified by common name. Sugar and salt
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. In meat cooler : shrimp, cooked chicken, cooked mushrooms 44. Wings 45.
- High Priority - Food with mold-like growth. Cooked mushrooms. Operator discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 44, oysters 43, stuffed mushrooms 43, red sauce 43, shredded cheese 46, double tall Hobart cooler. In cooler overnight per operator. Hibachi cooler pork 44 raw chicken 44 raW shrimp 43 raw pork 45 overnight per operator.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 20-30 on top of dish machine. approximately 10 under drainboards of dish machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup in crevices.
- Intermediate - Employee rinsed utensil in handwash sink. Used scrub brush to clean pizza cutter. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to hold lids, scrub brush. Dish area and end of cookline **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
- Intermediate - Spray bottle containing toxic substance not labeled. 2 in server area
- Intermediate - 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.
|
1/22/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Container holding ice scoop. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bus tubs of food under shelving **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment in poor repair. Yellow cutting board has a hole in the center
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Spoon handle in coleslaw. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle by fryers. At buffet, rice scoop.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Food debris and white/green mold like substance
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. **Corrected On-Site**
- High Priority - Observed numerous small beetle like insects inside of breading and sugar bag. Operator discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. After 4.5-5 hours, sushi held at room temperature not discarded.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Meat over kale oysters over cooked shrimp. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer _ all products not commercially packaged. Trays of Chicken over fish and beef.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed.greater than 200 ppm cl at dish machine
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Sugar scoop and inside of container for flour.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by sushi rice rack **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cookline
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. 15F in ice water. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Cookline. **Corrected On-Site**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish area
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Flour, rice
|
9/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Gaskets/seals on holding unit in poor repair.several coolers
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
|
4/4/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard used to line nonfood-contact shelves. Used between trays of food in reach in cooler
- Basic - Food storage container/container lid cracked or broken. Several Plastic containers used to store food cracked and broken along lip
- Basic - Food stored in dry storage area not covered. Peanuts, MSG **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair.several coolers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pepsi sushi cooler
- Basic - Nonfood-contact equipment in poor repair. Door to glass true cooler does not slide properly, handles made out of wire
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Wall, underside of shelving soiled with accumulated black debris in dishwashing area.
- Basic - Working containers of food removed from original container not identified by common name. Salt
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Sushi display, sushi 45, cream cheese 45F, sushi 48F.
- High Priority - Cooked fish at greater than 41 degrees Fahrenheit. Cooked krab mix 72F with no time or temperature control, sushi area. In walk in cooler, krab mix 41-44F overnight per operator.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 44F-58F at edge. Per operator removed from refrigeration earlier in the day and returned to cooler
- 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. Cooked chicken, wings, egg rolls, cookline, sushi rice in sushi area
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 100 ppm quat. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken over vegetables, hibachi cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over corn, cookline **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 chicken over shrimp, fish. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Trays of beef and chicken, chicken over beef
- 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. true cooler with glass doors
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom.
- Intermediate - Reach-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. Sushi display
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, egg rolls, soup.
|
4/3/2013 | Complaint Full | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hibachi stainless cooler holding PHFs at 45-47F. Unit may not be used for PHFs until capable of maintaining 41F or below. **Warning**
- Critical - Observed buildup of black slime in the interior of ice machine. **Warning**
- Critical - Observed food stored on floor. Numerous Cases and bus tubs of food stored on the floor in walk in freezer and walk in coolers **Warning**
- Critical - Observed live flies in kitchen. **Warning**
- Critical - Observed unlabeled chemical spray bottles, server area **Warning**
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Approximately 50 ppm quat. **Corrected On-Site** **Warning**
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Crispy noodles, wasabi, ginger, green onions. Self service onions. **Warning**
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. **Warning**
|
12/26/2012 | Complaint Full | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hibachi stainless cooler holding PHFs at 45-47F. Unit may not be used for PHFs until capable of maintaining 41F or below. **Warning**
- Critical - Covered waste receptacle not provided in women's bathroom. No trash can in employee restroom. **Warning**
- Food-contact surface not smooth and easily cleanable. Cardboard used to hold eggrolls **Warning**
- Critical - Fruits/vegetables not washed prior to preparation. Mushrooms **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions. Dispenser not dispensing, employee restroom **Warning**
- Critical - Handwash sink not accessible for employee use at all times. Blocked by large vat of used oil and stacks of 5 gallon buckets, dish area **Corrected On-Site** **Warning**
- Lights missing the proper shield, sleeve coatings or covers. Meat cooler **Warning**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fresh salmon served raw, sushi. **Warning**
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Vegetables **Warning**
- Critical - Observed buildup of black slime in the interior of ice machine. **Warning**
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Several employees arrived at work and began food prep without handwashing. **Warning**
- Critical - Observed food stored on floor. Numerous Cases and bus tubs of food stored on the floor in walk in freezer and walk in coolers **Warning**
- Critical - Observed live flies in kitchen. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 87F, no pH meter available and not time marked. Stainless hibachi cooler holding beef at 47F, chicken at 46F, shrimp at 45F, fish 46F, noodles 46f, overnight per operator. Devised to move all items to another cooler **Warning**
- Critical - Observed potentially hazardous food thawed at room temperature. Approximately 10-12 Cases of shrimp, fish, frog legs, chicken thawing from 12/20/12, Outside of refrigeration overnight but still below 41F. Krab and cooked spinach thawing overnight 62-68F. See stop sale **Warning**
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken and sausage over salad and cooked apple pie, walk in cooler. **Corrected On-Site** **Warning**
- Critical - Observed the presence of insects, rodents, or other pests. Numerous ants crawling on equipment and dirty containers left out overnight in dish area **Warning**
- Critical - Observed unlabeled chemical spray bottles, server area **Warning**
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Approximately 50 ppm quat. **Corrected On-Site** **Warning**
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Crispy noodles, wasabi, ginger, green onions. Self service onions. **Warning**
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. **Warning**
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
- Critical - Working containers of food removed from original container not identified by common name. Sugar in server area of kitchen **Warning**
|
12/21/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta at 50-51F, cooling from 11/05/12 per operator. see stopp sale
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine. Wait station.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. under 3 compartment sink
|
11/7/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pasta at 50-51F, cooling from 11/05/12 per operator. see stopp sale
- Critical - Handwashing cleanser, paper towels lacking at handwashing lavatory. server area in kitchen
- Critical - Insecticide/rodenticide use not in compliance with regulations. Home insect spray
- Lights missing the proper shield, sleeve coatings or covers. dish area
- Critical - Observed buildup of slime in the interior of ice machine. Wait station.
- Critical - Observed employee improperly washing hands. Server used no soap and dried on apron
- Critical - Observed food stored in ice used for drinks. Wait station.
- Critical - Observed food stored on floor. Bag of carrots, corn, trays of parsle, walk in cooler
- Critical - Observed food stored on floor. Walk in freezer.
- Critical - Observed food stored on floor. tray of raw oysters, vegetable walk in cooler
- Observed ice scoop with handle in contact with ice. Wait station.
- Observed leaking pipe at plumbing fixture. under 3 compartment sink
- Critical - Observed molluscan shellfish removed from original container without tag. Raw oysters on trays and in bustub with tag removed
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ribs out of refrigeration since 11/05/12, overnight at 70F and 73F. see stop sale.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels 55F, crawfish 56F, pans sitting above drop in cooler overnight. see stop sale
- Critical - Observed raw animal food stored over ready-to-eat food. Raw sausage, crab over vegetables, raw chicken over onions, raw beef over cream cheese, beef over onions, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over mussels, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Un package chicken stored over un packaged beef. Walk in freezer.
- Critical - Observed the accumulation of dead flies in improperly placed fly glue traps. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. walk in Freezer
- Critical - Potentially hazardous at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw chicken in large full bustubs 41F at edge-45F and 46F in center, cut on 11/05/12 per operator at approximately 7 pm and approximately 16 hrs later 41F has not been reached, in walk in cooler entire time
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Buffett items not being time marked when brought out per procedures
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice held under TAPHC at 97-107F from 11/05/12. Operator stated will discard before sushi service begins
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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11/6/2012 | Routine - Food | Warning Issued |
- Critical - Covered no waste receptacle not provided in employee bathroom.
- Critical - Displayed food not properly protected from contamination/noodles at buffet.
- Critical - Observed Oysters on the half shell stored on top of each other.
- Observed a nonfood-grade drill used as a mixer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor/freezer. Corrected On Site.
- Critical - Observed food stored on floor/walk in cooler . Corrected On Site.
- Critical - Observed raw shucked/hallf shellfish without proper label. Oyster tag noton container.
- Observed utensils stored in crevices between equipment/cookline. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 69F employee pkaced in walkin cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Garlic in oil 70F less than 4 hours manager place in cooler.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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5/10/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in employee women's bathroom.
- Critical - No tag on fresh shellfish.
- Observed build-up of grease on interior of oven.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor/freezer.
- Observed gaskets/seals on cold holding unit in poor repair/hobart.
- Critical - Observed handwash sink used for storage at hibachi griil and prep area.
- Observed ice scoop with handle in contact with ice/kitchen waitstation.
- Observed leaking pipe at plumbing fixture/3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken 67F less than four hour/placed in reach in cooler.
- Critical - Observed potentially hazardous food thawed in standing water/seafood. Corrected On Site.
- Critical - Observed raw animal food/crab(plastic wrap) stored over ice cream in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Oyster on the half shell stored on top of each other.
- Observed utensils/knife stored in crevices between equipment/cookline
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name.
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4/25/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture at 3 compartment sink by cookline.
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4/23/2012 | Complaint Full | Call Back - Complied |
- Critical - Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit/walkin cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walkin cooler
- Critical - Displayed food not properly protected from contamination Ice cream stored in deep containers at buffet.
- Critical - Hand wash sink lacking proper hand drying provisions/wait station. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cutting tofu Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cardboard used as shelf paper.
- Critical - Observed food stored on floor/walkin cooler .
- Observed knives stored in crevices between equipment/cookline. Corrected On Site.
- Observed leaking pipe at plumbing fixture at 3 compartment sink by cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings,egg roll 70F to 71F less than 4 hours.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken wings,ground pork 45F to 46F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles and chicken 45F/advised.
- Critical - Observed raw chicken stored over ready-to-eat food/cookline.
- Critical - Observed raw crackred stored over ready-to-eat food/reach in cooler cookline.
- Observed scoop made out of jug.
- Critical - Observed uncovered food in walkin freezer.
- Observed water leaking from ceiling over wait station.
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4/19/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name/seasonings.
- Critical - Violation: 08A-29-1 Observed uncovered food in walkin cooler and freezer.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair/hobart/kitchen.
- Critical - Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing. Set up manual sanitizing until functioning properly.
- Critical - Violation: 53B-08-1 Observed copies of employee training certificate's/no orginals.
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2/10/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Hobart reach in cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dish machine for sanitizing. Set up manual sanitizing until functioning properly.
- Critical - Hand wash sink lacking proper hand drying provisions/waitstation kitchen. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on cookline . Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine/waitstation.
- Critical - Observed copies of employee training certificate's/no orginals.
- Critical - Observed dented/rusted cans.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair/hobart/kitchen.
- Critical - Observed handwash sink used for storage of towels.
- Observed ice scoop with handle in contact with ice/waitstation. Corrected On Site.
- 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. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Stuffed crab 45F and beef 46F advised to movemto another cooler.
- Critical - Observed raw beef and eggs stored stored over ready-to-eat food/reach in cooler at hibach grill.
- Critical - Observed raw chicken stored over ready-to-eat food/walkin cooler. Corrected On Site.
- Critical - Observed raw octapus(pastic wrap) stored over ice cream/ice cream storage unit.
- Critical - Observed rinsing towel and food container.
- Observed scoop made out of a jug. Corrected On Site.
- Observed towel stored on sushi rice. Corrected On Site.
- Critical - Observed uncovered food in walkin cooler and freezer.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours/chicken. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name/seasonings.
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2/9/2012 | Routine - Food | Warning Issued |
- CRAB AT 46 DEGREES AND 48 DEGREES F IN DROP-IN COOLER. COOKLINE. MOVED TO WIC. OTHER TEMPERATURES IN COOLER 42 - 43F. ADVISED TO FILL CONTAINER LESS.
- DENTED CANS, TAPIOCA.
- Critical - DISHMACHINE HAS DEBRIS ON TOP OF MACHINE - COS.
- EMPLOYEE CELL PHONE STORED IN FOOD PREP AREA.
- Critical - EMPLOYEE EATING IN FOOD PREP AREA.
- Critical - GASKETS TORN / BLACK HOBART - RIC.
- Critical - GLASS CLEANER STORED ON TOP OF STEAM 'N' HOLD - COS.
- ICE CREAM NOT PROPERLY PROTECTED AT BUFFET.
- Critical - NO HOT H2O, HANDSINK AT END OF COOKLINE - COS.
- Critical - OYSTER TAGS NOT STORED CHRONOLOGICALLY.
- Critical - QUART SANITIZER NOT AT PROPER STRENGTH - COS.
- RAW BEEF, SHRIMP OVER RTE FOOD, HIBACHI COOLER.
- RAW CHICKEN NEXT TO ICE CREAM - COS.
- RAW CHICKEN OVER COOKED DUMPLINGS, RIC - COS.
- TIN FOIL USED AS SHELF PAPER UNDER STEAM 'N' HOLD - COS.
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11/2/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. Ice cream buffet.
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11/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon.
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 02-16-1 Observed molluscan shellfish removed from original container for long-term storage.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. glass cooler
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. Cookies buffet.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. Ice cream buffet.
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef, walk in cooler
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over fish, walk in cooler.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over beef; raw fish and pork over cooked seafood, walk in cooler
- Violation: 10-01-1 In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops with no handles, in sugar, flour, sauce
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53B-08-1 Employee training certificates photocopied
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8/30/2011 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Buffet line. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. Cookies buffet.
- Critical - Displayed food not properly protected from contamination. Ice cream buffet.
- Critical - Employee training certificates photocopied
- Critical - Hand wash sink lacking proper hand drying provisions. cookline Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. restroom
- Critical - Hot water not provided/shut off at employee hand wash sink. near cookline. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoops with no handles, in sugar, flour, sauce
- Critical - No conspicuously located thermometer in holding unit. cookline Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. glass cooler
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over dish area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over reach in cooler 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. cabbage and lemons.
- Critical - Observed buildup of black buildup in the interior of ice machine.
- 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.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over raw beef, walk in cooler
- Critical - Observed molluscan shellfish removed from original container for long-term storage.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter at 83F, 81F on cookline. Advised to use time instead of temperature
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken thawing in water at 61F for less than 3 hours per operator. drained, moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dumplings at 82F for 1 hr per operator, moved to cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Krab salad at 50F, cut melon at 51F on buffet. Advised to use time instead of temperature
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sausage thawing in water for less than 2 hrs per operator at 47F. moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. black bean sauce at 84F on cookline. Advised to refrigerate or use time instead of temperature
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. frog legs at 67F, pressing water out in sink. advised to refrigerate
- Critical - Observed potentially hazardous food thawed at room temperature. salmon.
- Critical - Observed potentially hazardous food thawed at room temperature. sausage
- Critical - Observed potentially hazardous food thawed in standing water. calamari
- Critical - Observed potentially hazardous food thawed in standing water. spinach
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over cabbage, reach in cooler Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over beef; raw fish and pork over cooked seafood, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over fish, walk in cooler.
- Critical - Observed rodent activity as evidenced by rodent droppings found. About 10 0n shelving in dry storage.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200 ppm, wiping cloths.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Cups buffet line. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Pork feet, spring rolls, fish, walk in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Suffed mushrooms 127F, fish 102F, Cooked plant foods 110F.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 86F on cookline. Advised to keep in rice cooker or refrigerate
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0ppm. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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8/29/2011 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Hot water not provided/shut off at employee hand wash sink. waitstation and hibachi sinks
- Critical - Ice cream sneeze guard inadequate
- Light shield broken, large walk in cooler.
- Critical - No employee training program for establishment
- Critical - No handwashing sign provided at a handsink used by food employees. At some handsinks
- Critical - Observed food stored on floor. salt, water heater room.
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7/27/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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