- High Priority - Vacuum breaker missing at hose bibb. Hose in pre flush sink in dish area
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08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Bowl or other container with no handle used to dispense food. Bulk sugar, sauces **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface. Wet towel on sushi rice **Corrected On-Site**
- Basic - Dead roaches on premises. Approximately 10 dead roaches on floor by soda boxes. 1 dying roach on floor by soda boxes. Bus pan full of water from leaking pipe with approximately 20 dead roaches floating in it.
- Basic - Food stored on floor. Food buckets on floor in walkin cooler, oil jug in kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Paper towels used to wrap sushi items
- Basic - Leaking pipe at plumbing fixture. Cookline handsink, pre flush sink in dish area
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Clams, mussels **Corrected On-Site**
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ribs cooked last night at 45°. Dscarded
- High Priority - Dented/rusted cans present. Two cans of mandarin oranges. Mgr segregated these cans for return.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee washed gloved hands
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Not sanitizing items washed in triple sink
- 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
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spinach pie on buffet at 119.
- High Priority - Vacuum breaker missing at hose bibb. Hose in pre flush sink in dish area
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. On cookline **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fishes **Corrected On-Site** **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink. Sushi mat
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Sushi reachin cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Bus tub on dish area handsink **Corrected On-Site**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Food debris in hole on prep table
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Wait station
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Sushi made at 10:55 am was 63° and 12:45 was still 63°.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cookline, wait station
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08/14/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Breaking, rice, MSG. **Corrected On-Site**
- Basic - Cardboard and plastic used to line nonfood-contact shelves. Shelves under tables on cookline **Corrected On-Site**
- Basic - Food stored on floor. Bucket of sauce on cookline
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Raw animal food stored behind produce in top of reachin cooler on cookline. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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. None
- 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. Cornstarch and water **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over krab casserole in upright reachin. Raw eggs over vegetables in top of cookline reachin *Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oyster bags
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Krab, sushi fish **Repeat Violation**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried shrimp
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
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10/24/2013 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Open dumpster lid.
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9/9/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Bulk buckets of sauce by ice machine.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items.
- Basic - Food not stored at least 6 inches off of the floor. Boxes of raw chicken on walkin cooler floor
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach-in cooler by grill.
- Basic - No handwashing sign provided at a hand sink used by food employees. Waitress station.
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Shells thrown out at time of inspection. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. Sushi area.
- Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Throughout kitchen
- Basic - Tape used to repair nonfood-contact surface. Sushi display case.
- Basic - Wash solution not clean. Three compartament sink
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Sushi area.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Napa cabbage 87
- High Priority - Dented/rusted cans present. two dented cans (pudding, soy sauce) in dry storage area. Corrective action taken, cans removed, set aside for return to vendor.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under prep table by grill -shrimp 46°, noodles 60°, stand-up reach in cooler by grill-chicken 46°, fish 45°, cornstarch and water 96° on crash cart.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw eggs over vegetables on prep table.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Front grill area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Kitchen area.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Handwash sink not accessible for employee use at all times. Dish washing area, sink covered with clean dishes.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Waitress station
- Intermediate - No soap provided at handwash sink. Waitress 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. **Corrected On-Site** **Repeat Violation**
- Intermediate - Nonfood-grade basting brush used in food.
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8/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden rice bowl.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Stainless steel scrubber on cook line.
- Basic - Open dumpster lid.
- Basic - Reuse of single-use soy sauce cans. Salt in cans on line. Callback: cornstarch and water
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45. Noodles 47. Dumplings 47, 46.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Fresh salmon may not be served raw or undercooked unless it has under gone parasite destruction. It must be cooked to a minimum of 145°F for 15 seconds. Establishment provided two invoices. One from US Foods. Salmon from US Foods has undergone parasite destruction. One from Harvest Valley II, only the frozen fish products from this company have undergone parasite destruction. ( not the fresh)
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7/11/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden rice bowl.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in holding unit not covered. Ice cream in kitchen freezer no lid.
- Basic - Food stored on floor. Oil on floor.
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Stainless steel scrubber on cook line.
- Basic - Open dumpster lid.
- Basic - Reuse of single-use soy sauce cans. Salt in cans on line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Chopping onions in large batch for advanced preparation.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw Shrimp next to imitation crab on Mongolian bar in a manner that would carry shrimp over Krab. Positioned incorrectly again after previous correction during initial inspection.
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Seaweed in tin can.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 45?. Noodles 47?. Dumplings 47?, 46?.
- High Priority - Potentially hazardous (time/temperature control for safety) held using time as a public health control has no time marking. Buffet line food out only for 1 hour. No time mark for sushi bar.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cracked egg shells dripping on and around noodles on prep table on cook line.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pork over cooked chicken.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish not date marked.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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 food not date marked in freezer.
- 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. Walk in cooler not holding temperature.
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4/25/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Bathroom facility not clean. Changing table in women's restroom.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on buffet line **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 shelf above food.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden rice bowl.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food stored in a prohibited area. Sweetener under hand wash sink **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Ice cream in kitchen freezer no lids.
- Basic - Food stored on floor. Sauce on floor.
- Basic - Food-contact surface not smooth and easily cleanable. Drill used as mixing tool.
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. Stainless steel scrubber on cook line.
- Basic - Open dumpster lid.
- Basic - Packaged food has no English labeling. Dry powdered goods not labeled in English. Some labeled in Chinese. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Raw fruits/vegetables not washed prior to preparation. Lemons and broccoli. Broccoli corrected by washing.
- Basic - Reuse of single-use soy sauce cans.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee only washed for 3 seconds.
- 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.
- High Priority - Employee washed hands with no soap.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw Shrimp next to imitation crab on Mongolian bar in a manner that would carry shrimp over Krab **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Seaweed in tin can. Corrected by lining container with plastic wrap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 51?, 52?, 51?, 52? all date marked 4/21.
- High Priority - Potentially hazardous (time/temperature control for safety) held using time as a public health control has no time marking. Buffet line food out only for 1 hour.
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cracked egg shells next to noodles on prep table.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Fish over imitation crab. **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. Chicken over fish **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lemons.
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Sushi fish not date marked.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Ice in sink.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Ribs placed to cool at 8pm 4/21 still 49? at 11 am 4/22.
- Intermediate - Handwash sink not accessible for employee use at all times. Cleaning bucket blocking service station hand wash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing shrimp. Rinsing wiping cloth.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- 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 food not date marked in freezer.
- 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. Walk in cooler not holding temperature.
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4/22/2013 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.dish area
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self service ice cream bar
- Critical - Vacuum breaker mising at hose bibb. Dish area
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11/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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