- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. Cook line. **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on shelf over cook line deli-style reach-in cooler. **Repeat Violation**
- Basic - Food stored in undrained ice. Multiple items on buffet line.
- Basic - Food-contact surface not smooth and easily cleanable. Raw fish wrapped in paper towel. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back kitchen. **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Sushi reach-in cooler.
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pot at cook line sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
|
11/14/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Cardboard used to line nonfood-contact shelves. Cook line. **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. **Repeat Violation**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on shelf over cook line deli-style reach-in cooler. **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone on shelf over cook line deli-style reach-in cooler. **Repeat Violation**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Buffet cold-hold tables not holding TCS food to 41° or below. **Repeat Violation**
- Basic - Food stored in undrained ice. Multiple items on buffet line.
- Basic - Food stored on floor. Chicken, sprouts, carrots. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Raw fish wrapped in paper towel. **Repeat Violation**
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between pipe and back of reach-in cooler.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - Outer openings not protected with self-closing doors. Back kitchen. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under water that was barely running/dripping. Shrimp. **Repeat Violation**
- Basic - Raw animal food being prepped above unwashed produce. Raw chicken on back table over lettuce on shelf below.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Servers area sink.
- Basic - Soil residue build-up on nonfood-contact surface. Sushi reach-in cooler.
- Basic - Stored food not covered in walk-in cooler. Multiple items. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. Hoisin sauce.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination. Ice cream product too low at self serve station.
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
- 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. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee washed hands with no soap. **Repeat Violation**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Insect disease and mite control product in managers office.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 50°, pasta 46°, fried chicken 115°, sprouts 59°, butter 71°, cornstarch in water 81°, cut melon 54°, shrimp 90°, chicken 119°, cabbage 57°, pasta 56°. **Repeat Violation**
- 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.
- High Priority - Raw animal food stored over ready-to-eat food. Oysters over peppers, beef over produce. **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb. Outside by mop sink. Sprayer used to clean dishes prior to being placed into dish machine.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
- Intermediate - Employee used handwash sink as a dump sink. Sushi station. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. By reach-in freezer and walk-in cooler. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Employee filled pot at cook line sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
|
11/13/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Baking/pizza pans have accumulation of black debris. Cooling rack at end of cook line.
- Basic - Bowl or other container with no handle used to dispense food. Sugar, cooked and dry rice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. Cook line.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple on shelves over cook line prep table.
- Basic - Food-contact surface not smooth and easily cleanable. Paper towel used as food contact surface. Sushi fish.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Soiled reach-in and walk-in cooler gaskets.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. Milk.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/17/2014 | Routine - Food | Call Back - Complied |
- Basic - Baking/pizza pans have accumulation of black debris. Cooling rack at end of cook line.
- Basic - Bowl or other container with no handle used to dispense food. Sugar, cooked and dry rice.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line nonfood-contact shelves. Cook line.
- Basic - Case/container/bag of food stored on floor in kitchen. Sprouts. Broccoli, sprouts, bag of breading, cooking oil, cooking sherry.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple on shelves over cook line prep table.
- Basic - Employee eating in a food preparation or other restricted area. Employee eating lunch at table next to prep table.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on shelf over prep table on cook line.
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Jackets hanging on dry storage and clean dry racks.
- Basic - Food-contact surface not smooth and easily cleanable. Paper towel used as food contact surface. Sushi fish.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Flour bin.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. A floor fan was being used to thaw cubed chicken.
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms.
- Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans in dry storage area not inverted.
- Basic - Soiled reach-in and walk-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler. Cut melon, chicken. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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. Employee using hand to help hold rice on scoop.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee stopped eating and moved bagged lettuce from a delivery to walk-in cooler without first washing hands. Another employee stopped eating to apply plastic wrap to a container of cooked chicken without first washing hands.
- High Priority - Employee washed hands with no soap.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked rice 63°, sprouts 72°, garlic in oil 67°, sprouts 52°, beef 52°, chicken 48°, noodles 50°, sliced tomatoes 51°, cut melon 54°.
- High Priority - Raw animal food stored over ready-to-eat food. Pork over cut onion.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Toxic substance/chemical stored by or with food. Lubricant on shelf over cut onions.
- Intermediate - Buffet line refrigeration unit 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.
- 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. Milk.
- Intermediate - Employee used handwash sink as a dump sink. Cook line.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee prepping mushrooms barehanded.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 2 comp sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. By walk-in cooler and reach-in freezer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cook line.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
10/16/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bucket of soy sauce
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait area
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On main prep table
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On main prep table
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phones on cookline reach in cooler
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Floor tiles cracked, broken or in disrepair. Dishmachine area
- Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Poultry
- Basic - Single-service articles not stored inverted or protected from contamination. Foil pans in dry storage
- Basic - Soiled reach-in cooler gaskets. Sushi bar reach in cooler
- Basic - Stored food not covered in walk-in cooler. Various food
- Basic - Wet mop not stored in a manner to allow the mop to dry. In basket outside
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table
- Basic - Working containers of food removed from original container not identified by common name. Flour, dry storage
- High Priority - Displayed food not properly protected from contamination. Cut vegetables on cookline
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked egg rolls in display reach in cooler on cookline
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Doesn't cover uncovered croutons
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Handwash sink used for purposes other than handwashing. Sani bucket in sink, wait area
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- 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 in produce walk in cooler
- Intermediate - Slicer blade soiled with old food debris.
|
6/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. On wheels of fryers
- Basic - Cardboard used to line nonfood-contact shelves. Kitchen shelves
- Basic - Case/container/bag of food stored on floor in dry storage area.bag of bread crumbs **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In tub on food prep shelf **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Dishwashing area
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food storage container/container lid cracked or broken. Gray tubs in dishwashing area
- Basic - Food stored in dry storage area not covered. Uncovered Cans of sauces, opened bag of dried mushrooms, bulk containers of sugars and flours **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Wait station
- Basic - No handwashing sign provided at a hand sink used by food employees. Wait station **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.strainer under double prep sink over drain
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.kitchen
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.wait station and dry storage shelf
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.
- High Priority - Dented cans of sauces present in dry storage . See stop sale.
- High Priority - Food ( container of roe ) stored in uncovered mussels See stop sale.
- High Priority - Vacuum breaker missing at mop sink faucet.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- 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 - Handwash sink not accessible for employee use at all times.in food prep area near walk in cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Pan stored in handsink , front counter
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.wait station **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Dry storageu **Corrected On-Site**
|
3/4/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves. Cookline
- Basic - Case/container/bag of food stored on floor in kitchen. Sprouts on ice **Corrected On-Site**
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue. Dishwashing area
- Basic - Food debris/dust/grease/soil residue on exterior of grill
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and electrical pipe, kitchen **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Opposite walk in cooler
- Basic - No copy of latest inspection report available. ( previous 12/15/12 provided)
- Basic - Soiled reach-in cooler gaskets.cookline
- Basic - Stored food not covered in chest freezer. Wontons near walk in cooler **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Prep table opposite walk in cooler **Corrected On-Site**
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Dry storage
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm chlorine **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Uncovered Plate of rolls at buffet **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken in center area of buffet behind beef and eggs **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Storage pans on roll cart near cook line handsink
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Cutting board over handsink at sushi station **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in cookline handsink **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restrooms **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Back kitchen near ice machines and men's restroom **Corrected On-Site**
- 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. Hard oiled eggs , pork, chicken
- Intermediate - Slicer blade guard soiled with old food debris. **Corrected On-Site**
|
10/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.Cook line
- Basic - Clean utensils or equipment stored in dirty drawer or rack.kitchen area under the slicer table.
- 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.Cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.cook line
- Basic - Equipment and utensils not properly air-dried - wet nesting.Clean utensil shelf in the warewashing area.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to outside from back dining room.
- Basic - Floor area(s) covered with standing water.kitchen area
- Basic - Food stored in a location that is exposed to splash/dust.uncovered BBQ sauce on dry storage shelf
- Basic - Food stored in holding unit not covered.throughout the walk in coolers.cooked and raw pork,beef,chicken.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - Interior of microwave soiled with encrusted food debris.kitchen back preparation area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.Salmon in cases. **Corrected On-Site**
- Basic - Reuse of single-service articles.egg carton card board used for non food contact storage in the walk in cooler
- Basic - Stored food not covered.Krab out of package not covered and on non food preparation table in the kitchen **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.kitchen area
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Sushi bar area
- High Priority - Raw animal food stored over ready-to-eat food.Raw pork and shrimp over chopped onions and cabbage.walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.reach in cooler on cook line
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.sushi bar food prep area in front of hand wash sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.throughout
- Intermediate - Slicer blade guard soiled with old food debris.
|
3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. cook line. Corrected On Site
- Critical - Employees not informed of acceptable sanitary practices. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Cook line. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three compartment sink/warewashing machine.
- Critical - Observed build up of slime in the interior of ice machine.
- Critical - Observed cloth used as a food contact surface. Cloth under cutting board in fruit prep area.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths. Corrected On Site
- Critical - Observed employee improperly washing hands, employee wash hands with gloves on. Corrected On Site.
- Critical - Observed employee not washingh hands before putting gloves on.
- Critical - Observed food employee touching ready to eat food with bare hands and the establishment has no approved Alternative Operating Procedure. Employee cutting cucumber with bare hands. Corrected On Site.
- Observed ice scoop with handle in conatct with ice.
- Observed leaking pipe at plumbing fixture, under handwash sink on cook line.
- Critical - Observed no back flow device at hase hookup at mop sink.
- Critical - Observed potentially hazardous food thawed at room temperature. Shrimp in bus tub at sink.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Crab salad and other items in the cooler not date marked.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over produce on cook line. Shrimp over produce in walkin.
- Critical - Observed torn packages/bags of rice and bread crumbs exposed, exposing the contents to contamination in middle storage area.
- Critical - Observed toxic item improperly stored. Open bottle of bleach sitting on top of ice machine.
- Critical - Person in charge failed to insure proper handwashing by employees. Corrected On Site.
- Critical - Potentiallty hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 82 degrees. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicationg 4-hour limit. Sushi rice. Corrected On Site.
|
12/15/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
6/18/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. near beverage boxes, kitchen
- Food-contact surface not smooth and easily cleanable. scoop made from plastic container, inside handsink Corrected On Site. discarded
- Critical - Hand wash sink lacking proper hand drying provisions. dishwashing area near ice machines Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. plastic tub over front counter handsink Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. knives stored between metal pipe and back of reach in cooler, center kitchen Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. outer surface of microwave, near walk in cooler/dry storage Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves at cookline
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee placing cut lettuce into pans with barehands, back food prep area Corrected On Site. gloves used
- Critical - Observed handwash sink used for purposes other than handwashing. scoop stored in kitchen handsink near cookline Corrected On Site.
- Critical - Observed interior of microwave soiled. back prep area near walk in cooler and dry storage Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed uncovered food in holding unit/dry storage area. egg rolls, shrimp, meats, hardboiled eggs walk in coolers Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice Corrected On Site.
|
4/10/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured;near kitchen door Corrected On Site.
- Ceiling tile missing. back kitchen near restrooms Corrected On Site.
- Critical - Cold water not provided/shut off at employee handwash sink. kitchen Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen
- Critical - Handwash sink not accessible for employee use at all times. boxes of cookies in front of papertowel dispenser and handsink near walk in cooler Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen
- Critical - Hot water not provided/shut off at employee hand wash sink. handsink near walk in cooler Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. kitchen Corrected On Site.
- Critical - Identity of food or food product misrepresented. imitation crab offered with spelling of crab on menus and at buffet signage/label Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. cookline
- Critical - No conspicuously located thermometer in holding unit. sushi bar area
- Critical - No handwashing sign provided at a handsink used by food employees. hibachi area handsink
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener. back kitchen pre table
- Critical - Observed food stored on floor. bag of carrots , walk in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. ladel stored in kitchen handsink 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. bowl in chicken in reach in cooler, cookline Corrected On Site.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. walk in cooler Corrected On Site.
- Observed single-service articles stored without protection from contamination. aluminum containers not inverted in dry storage room Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. bulk container of rice, dry storage room Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. coated shrimp, walk in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. cut vegetables, walk in cooler
- Observed utensils in poor condition. nonhandled container in bulk rice, dry storage Corrected On Site.
- Critical - Person in charge failed to insure proper handwashing by employees. lack of supplies, hot/cold water, accessibilty of handsinks Corrected On Site.
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10/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in both coolers on wok line
- Critical - Violation: 08A-29-1 Observed uncovered food in walkin cooler--eggrolls
- Critical - Violation: 08A-29-1 Observed uncovered food in walkin cooler--whole chickens and large beef pieces--at callback
- Critical - Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat...in rice bins at drystorage area
- Violation: 36-13-1 Observed grease accumulated under cooking equipment...under fryers
- Violation: 36-15-1 Observed food debris accumulated on walkin freezer floor
- Critical - Violation: 47-03-2 Observed unused opening in panel box unprotected. For reporting purposes only...opposite employee restrooms--pane 1D
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6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times...sushi prep area---handsink blocked
- Critical - No conspicuously located thermometer in both coolers on wok line
- No plan review submitted and renovations in progress...entire west side of building under heavy remodel
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect...waitresses and cooks rolling dough type foods stuffed with meats--no gloves Corrected On Site...gloves used
- Observed build-up of dirt debris on all fans in kitchen
- Observed employee with no hair restraint...prep cooks while peeling shrimp
- Observed employee with no hair restraint...waitresses while rolling dough type foods before opening
- Critical - Observed employees not washing hands before putting gloves on
- Critical - Observed fan with dirt buildup cooling pan of cooked rice on table in kitchen
- Critical - Observed food being cooled by nonapproved method...cooling cooked rice with fan at room temperature
- Observed food debris accumulated on walkin freezer floor
- Critical - Observed food stored on floor...bags of carrots in walkin cooler
- Observed grease accumulated under cooking equipment...under fryers
- 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...in rice bins at drystorage area
- Critical - Observed interior of reach-in cooler shelves soiled with accumulation of food residue...cooler opposite leftside wok line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...buffet line--cut melon temps at 54 F Corrected On Site...placed in cooler
- Critical - Observed uncovered food in walkin cooler--eggrolls
- Critical - Observed uncovered food in walkin cooler--whole chickens and large beef pieces
- Critical - Observed uncovered food in walkin freezer
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only...opposite employee restrooms
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above..,cooked noodles temps at 75 F--shelves opposite rightside wok line
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above...cooked rice temps at 95 F--shelves opposite rightside wok line Corrected On Site...placed in cooler
- Wet wiping cloth not stored in sanitizing solution between uses..kitchen
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4/5/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food stored on floor. oil, rice in dry storage
- Critical. Observed food stored on floor. walk in cooler
- Critical. Observed food stored on floor. walk in cooler
- Critical. Observed uncovered food in holding unit/dry storage area. walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed cutting board grooved/pitted and no longer cleanable. across from woks
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Equipment and utensils not properly air-dried.
- Observed wall soiled with accumulated black debris in dishwashing area.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...buffet line sushi--time as public health control implementation today.
- Critical. Observed raw animal food stored over ready-to-eat food...pans of sushi on top of vegetable in walkin cooler.
- Critical. Observed food stored on floor...spare dining room...sugar, single use items by back door.
- Critical. Observed uncovered food in walkin freezer---beef.
- Observed sodabox rack broken--waittress area.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing...0ppm
- Observed clean utensils stored between piping and wall--spatulas and butcher knives---2bay prep sink.
- Critical. Hot/cold water not provided/shut off at employee hand wash sink...men's employee restroom.
- Critical. Handsink in men's employee restroom lacking paper towels.
- Critical. Handsink in men's employee restroom lacking handsoap.
- Observed open dumpster lid.
- Observed grease accumulated under cooking equipment...fryers.
- Observed food debris accumulated on kitchen floor...under drystorage room shelves.
- Observed wall soiled with accumulated food debris...behind coffee maker at waittress station.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only...spare dining room---back door blocked by chairs and broken cart.
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4/26/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name...dry food in drystorage area--all bins need labeled
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...sushi at buffet..70 F.. Corrected On Site...operator will use time as public health control.
- Critical. Observed improper vertical separation of raw animal foods--walkin cooler ---raw food above vegetable in walkin cooler --speedrack Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food....pan of raw chicken on shelf above uncovered buckets of sauce in walkin cooler Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food...breaded raw meat above eggrolls w/vegetable Corrected On Site.
- Critical. Observed uncovered food in walkin cooler --buckets in walkin cooler. Corrected On Site.
- Observed equipment in poor repair...large metal bowl cracked in drystorage area.
- Observed cutting board grooved/pitted and no longer cleanable...at cook's line.
- Observed utensils in poor condition...rust buildup on butcher knife.
- Observed build-up of food debris--inner section of dishmachine doors--near top.
- Observed utensils stored in crevices between equipment...knives and spatulas stored behind prep sink by walkin cooler
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12/1/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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