- Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold the gasket for make table cooler by cookline
- 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. Cup of employee drink on the shelf above the make table cooler by cookline **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several plastic containers stack up wet on the shelf above Three Compartment Sink, also the plastic cups stack up wet by the soda machine in service station **Repeat Violation**
- Basic - Food stored on floor. Open jug of oil on the floor, cookline. Also, a bag of oyster on the floor in Walk in Cooler . **Corrected On-Site** **Repeat Violation**
- 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. Handle touch sugar, bulk container in the dry storage room by back door **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. By sushi bar
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Clam served to customer and washed and reused the shell for baking clam cake. Per Person in Charge
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.case of crab leg thawed on the floor by Walk in Freezer per Person in Charge, corrective action taken, put under the running water **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Container of yellow powder on the shelf in the dry storage room by back door not label
- High Priority - Dented/rusted cans present. See stop sale. 1 can of tapioca pudding dented on the lid seam, on the rolling rack in dry storage room. Manager discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Container of corn starch 78°F on the chef cart by cookline., cooked discarded.
- High Priority - Raw animal food stored over ready-to-eat food. A tray of raw beef above a tray of cheese Rangoon, Walk in Freezer **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of shell eggs behind the container of raw beef, make table cooler by cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. The oyster tag received after last Inspection on 2/25/2014. Please make sure keep the tag in order
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. A tray of chicken 78°F cooked 1 hour ago, on the rolling rack by Walk in Cooler , manager move chicken to Walk in 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. Container of egg rolls made yesterday, upright Reach in cooler by cookline Also, the sushi fish prepared more then 24 hours need to have date mark, sushi bar**Repeat Violation**
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3/18/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Several plastic cups stack up wet service station by drink machine
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Several metal containers not inverted on shelf above Three Compartment Sink **Corrected On-Site**
- 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. Employee cups on the shelf by Three Compartment Sink Chlorine **Corrected On-Site** **Repeat Violation**
- Basic - Food not stored at least 6 inches off of the floor. Case of seafood, Walk in Cooler **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. Knife keep between make table cooker and shelf cookline **Corrected On-Site**
- 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. Handle touch rice in container on shelf by dry storage room **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table throughout the kitchen **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Service area **Corrected On-Site** **Repeat Violation**
- High Priority - Dented/rusted cans present. See stop sale. 1 can of water chestnut dented on the lid seam
- 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. Fried shrimp not time mark, sushi bar **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Container of raw wonton, above the container of vegetable spring rolls, upright Reach in freezer by cookline **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of shell eggs behind the container of raw beef, make table cooler, cookline **Corrected On-Site** **Repeat Violation**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient Thermometer read 20°F in the Reach in cooler by grill area dining room, food temped at 40°F
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Couple Hand Wash Sink in kitchen **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of egg rolls made yesterday, upright Reach in cooler by cookline
|
2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Employee drink found in the chef cart with no lids **Corrected On-Site** **Warning** At the time of inspection, employee drink in cup without lid and straw, on shelf by make table by cookline, correctives on site
- Basic - Employee preparing food in customer section of dining area. Small section of dinning room next to kitchen **Warning** At the time of inspection, employee still making food in the small section of dining room next to kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs (67) Reach in cooler by cookline, corrective action taken, move to Walk in Cooler **Warning** At the time of inspection, shell eggs 70°F on the shelf by make table by cookline, manager voluntary discarded
- High Priority - Raw animal food stored over ready-to-eat food. A tray of shell eggs over washed vegetable, Reach in cooler by cookline. **Warning** At the time of inspection, container of raw shrimp over container of seafood salad with all ready to eat food, Walk in Cooler, corrective on site
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By double sinks **Warning** At the time of inspection, still have black build up on the ice dispenser part.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked clear noodles(70) found at the white container on shelf by cookline correctives action, move to Walk in Cooler **Warning** At the time of inspection, cooked clear noodles (68°F) found inside of white container with lid on shelf by back door.
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1/2/2014 | Routine - Food | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in kitchen. Jag of oil on the kitchen floor by cookline Also, bag of sugar on the dry storage room floor. **Warning**
- 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. Employee drink found in the chef cart with no lids **Corrected On-Site** **Warning**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee milk, and sea food not identified and mix with food to be served to the public, Reach in cooler by kitchen entree **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Towels, plastic wraps, hat over cooked pastry on the rolling rack, by Walk in Cooler **Warning**
- Basic - Employee preparing food in customer section of dining area. Small section of dinning room next to kitchen **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Several metal container, over Three Compartment Sink. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle touch food found in bulk container of flour and container of sugar **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Upright Reach in cooler by entree of kitchen **Warning**
- Basic - Soiled reach-in cooler/Walk in Cooler gaskets. Several cooler throughout the store and sushi bar. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel found in white plastic container over double sink by back door. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Throughout store **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Pre-portion raw meat and fish in the container without label, throughout. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee cutting egg with no gloves. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia has no parasite destruction provided, until establishment has proof of parasite destruction for Tilapia, it must fully cooked before served. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shell eggs (67°) Reach in cooler by cookline, corrective action taken, move to Walk in Cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. A tray of shell eggs over washed vegetable, Reach in cooler by cookline. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer _ not all products commercially packaged. Open package of Raw fish over krab, upright Reach in freezer by kitchen entree **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. By double sinks **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by back door, was block by buckets. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked clear noodles(70°) found at the white container on shelf by cookline correctives action, move to Walk in Cooler **Warning**
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10/23/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/5/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Wire shelves in kitchen.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple. **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Seaweed, chopped green onions, tofu cubes at end of buffet line are not under sneeze guard.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu cubes on buffet were 69? . Set out room temperature. Corrective action, discarded. (Not held by time. ) bean sprouts on grill line. Corrective action/ will keep in cooler and add to time form.
- Intermediate - Identity of food or food product misrepresented. REX SOLE used for flounder. Whole 50 lbs cartons in freezer. States flounder on buffet. Invoice also states Rex sole. operator removed sign from buffet.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided new form to operator.
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3/28/2013 | Routine - Food | Administrative complaint recommended |
- Equipment and utensils not properly air-dried. Pans on shelf above triple sink
- Critical - Hand wash sink lacking proper hand drying provisions. Back, by dry storage and employee restroom in kitchen. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Blocked by cutting board. NEXT to make table.
- Critical - Observed a designated employee eating/drinking/smoking area located in a food preparation or other restricted area. Employee's drink on make table. Kitchen
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of cooking equipment, fan in cook line, hood filters.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Fried chicken been cooled at room temperature,, on shelf, kitchen. Corrected On Site. Mmoved to 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. Employee scooping ice with drink cup. Server station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cornstarch-water mixture. 74F, chef cart. Corrected On Site. Put on time. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. Server station.
- Critical - Observed stools with locks that can be openedfrom the outside. Women and men bathrooms in dining room.
- Observed utensils stored in crevices between equipment. Knife between hand sink and make table.
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout kitchen
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11/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair. Cracked lid of bulk container. Corn starch.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair. Rusty shelves. Dish area.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. Both in Sushi bar. Also, one in kitchen by wok cook line. Manager showed proof of work order to install hot water at both sinks in sushi bar area. Currently has cold water only.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. Hood pipes at mongolian grill.
- Critical - Violation: 48-13-2 Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. Imitation crab on bottom of menu no longer acceptable. Disclaimer must be next to items.
- Critical - Violation: 53B-08-1 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. Some certificates are expired. Facility has indicated next week a training session will be held.
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4/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler thermometer at 50F, all food temperatures reading between 50-60F.
- Critical - Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. by cook line Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Both in Sushi bar. Also, one in kitchen by wok cook line.
- Critical - Identity of food or food product misrepresented. Imitation crab on bottom of menu no longer acceptable. Disclaimer must be next to items.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Quat for three compartment sink.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler. Hibachi area.
- 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. Some certificates are expired.
- Observed attached equipment soiled with accumulated grease. Hood pipes at mongolian grill.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler. Hibachi reach in cooler. Also, true cooler in kitchen.
- Observed equipment in poor repair. Cracked lid of bulk container. Corn starch.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Couldn't find it. Corrected On Site. Filled out a new one.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food-contact surfaces encrusted with dust and/or soil deposits. Vents in true cooler in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. Found wire scrubby in handwash sink. Also, observed cook washing utensils in it. Hibachi area.
- Observed nonfood-contact equipment in poor repair. Rusty shelves. Dish area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Several foods in walk in cooler, notated in the comments section, hibachi grill temps in temperature box. Explained Time as Public Health Control.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over mushrooms and broccoli. Mongolian reach in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Walk in cooler shelves.
- Critical - Observed unlabeled spray bottle. Clear liquid by triple sink. Corrected On Site. Discarded.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, sushi bar. Corrected On Site. New bucket. 50ppm.
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4/16/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/28/2011 | Complaint Partial | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/28/2011 | Complaint Full | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. towels used to stop cutting boards from slipping
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit. establishment thermometer calibrated 20 F
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. *pan laying in sauce used to dispense sweet vinegar
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. *red glass with a lid that does not seal *twist top bottle
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. *bulk soy sauce containers with excessive buildup of food spilage on the exterior
- Observed build-up of mold-like substance on surface of nonfood-contact surface. fan covers in walk in cooler Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. at cookline cooler
- Critical - Observed food being cooled by nonapproved method. Dynamite roll, 1, and chicken strips, 1/2lbs, were in a metal pan covered with saran, not in refrigeration , sitting on bottom shelf at sushi prep. Product cooked at 11 am Corrected On Site- time marked so as to utilize within 4 hrs
- Critical - Observed food contaminated by unsanitized equipment. employees drink bottle laying in krab at cooler at cookline
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over sauces in walk in cooler
- Critical - Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. *sweet n sour chicken date marked 9/6/11 Corrected On Site- Disvarded voluntarily
- Observed reuse of single-service articles. *chili bottles with narrow necks reused for shrimp sauce
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitizing bucket
- Critical - Observed soil residue in storage containers. seasonings and utensils stored in metal pan with excessive dirty bottom
- Critical - Observed uncovered food in holding unit/dry storage area. *unwrapped beef in chest freezer and wonton
- Critical - Observed uncovered food in holding unit/dry storage area. seasonings/corn starch containers with no cover
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. *wonton - reach in cooler *sweet rice -reach in cooler
- Critical - Working containers of food removed from original container not identified by common name. *bulk bread crumbs *bulk sauces in soy sauce containers
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9/13/2011 | Complaint Full | Warning Issued |
- Critical - Certified Food Manager unable to answer basic Food Code questions. LACKS KNOWLEDGE OF THE BIG 5 EXCLUSION ILNESS :
- No copy of latest inspection report.
- Observed attached equipment soiled with accumulated dust, WALKIN COOLER :REFRIGERATION VENTS 3
- Critical - Observed buildup of slime in the interior of ice machine, LARGE ICE MACHINE : KITCHEN ;
- Critical - Observed food stored on floor. CASE BROCCOLI :WALKIN COOLER :
- Critical - Observed live flies in kitchen.
- Critical - Observed medicine present that is not necessary for the health of employees., STORAGE SHELF :KITCHEN :
- Observed residue build-up on nonfood-contact surface. PORTABLE FAN :KITCHEN :
- Critical - Observed soil buildup inside ice bin, METAL PANEL: WAIT AREA:
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/1/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats and fish throughout walkin cooler
- Critical. Violation: 03A-06-1 Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Sitting out on shelf in kitchen
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 83F, at cookline 10/15/10 Garlic at 73F at callback
- Critical. Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. Soft shell crabs in 3 compartment sink. Corrected On Site. 10/15/10 Observed frozen ducks in standing water in prep sink. COS
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw shrimp over RTE crab salad and raw shrimp over calamari in walkin cooler. Corrected On Site. 10/15/10 Observed raw chicken stored over RTE foods in walkin cooler. COS
- Critical. Violation: 08A-28-1 Observed food stored on floor. Pan of melted butter sitting on kitchen floor, by walkin cooler. Pan of flour under upright cooler on cookline. Throughout walkin cooler. Repeat Violation. 10/15/10 Observed containers of cooked food under prep table across from 3 compartment sink. And in walkin cooler.
- Critical. Violation: 08B-08-1 Observed cloth gloves contacting ready-to-eat food. Cloth under cutting board, at end of cookline Repeat Violation.
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above cutting board on shelf, at end of cookline Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. On cookline
- Critical. Violation: 47-05-2 Observed a splitter/multi-plug adapter in use. For reporting purposes only. Behind hot buffet area, used for coolers Repeat Violation.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. In server area. Repeat Violation.
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10/15/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
8/12/2010 | Complaint Full | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Sushi rice at sushi buffet area.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Establisment uses whole salmon that is prepared and frozen on site, with out proper parasite destruction. They also use salmon that has undergone parasite destruction.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked meats and fish throughout walkin cooler
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Sitting out on shelf in kitchen
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic in oil 83F, at cookline
- Critical. Observed potentially hazardous food thawed in standing water. Soft shell crabs in 3 compartment sink. Corrected On Site.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream bar.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over RTE crab salad and raw shrimp over calamari in walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor. Pan of melted butter sitting on kitchen floor, by walkin cooler. Pan of flour under upright cooler on cookline. Throughout walkin cooler. Repeat Violation.
- Critical. Observed food stored on floor. Throughout walkin freezer Repeat Violation.
- Critical. Observed cloth gloves contacting ready-to-eat food. Cloth under cutting board, at end of cookline Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In make table cooler, bowl used for beef Repeat Violation. Repeat Violation.
- In-use utensil for potentially hazardous food not stored in a clean, protected location. Tongs hanging on low shelf at end of line by walkin cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Flour and cornstarch scoops, with handle caked in flour, in storage room area.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Person chopping and touching mushrooms, with bare hands. Person chopping onions. Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Above cutting board on shelf, at end of cookline Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. Non food grade drill used as a mixer.
- Wet wiping cloth not stored in sanitizing solution between uses. On cookline
- Critical. Observed encrusted material on can opener. Opposite ice machine Repeat Violation.
- Equipment and utensils not properly air-dried. Above 3 compartment sink containers wet nesting.
- Observed utensils stored in crevices between equipment. Knifes between, make table cooler and table by cookline
- Observed single-service articles improperly stored. To go boxes on shelf by dishmachine, not stored inverted. Corrected On Site. Repeat Violation.
- Critical. Handwash sink not accessible for employee use at all times. Handsink near back door of kitchen, blocked by sheet pans.
- Critical. Observed handwash sink used for purposes other than handwashing. Bowls in handsink on cookline. Repeat Violation.
- Critical. Lack of signage properly designating bathrooms. Bathroom in kitchen back area, with no sign on door.
- Critical. Covered waste receptacle not provided in women's bathroom. Bathroom near back door of kitchen Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. At cookline handsink Repeat Violation.
- Critical. Observed dead roaches on premises. One dead on floor by flour bins, in dry storage area. Four dead in light shield, above entrance to dry storage area Repeat Violation.
- Critical. Observed roach activity as evidenced by live roaches found. One live, in storage area, by flour bins. Killed on site by manager
- Observed floor area(s) dirty and covered with standing water. Throughout kitchen area. Repeat Violation.
- Observed attached equipment soiled with accumulated food debris. Above 2 and 3 compartment sinks
- Observed attached equipment soiled with accumulated grease. Hood filters. Repeat Violation.
- Critical. Observed container of medicine improperly stored. Tablets in tin on top of make table cooler, on cookline. Repeat Violation.
- Critical. Observed toxic item improperly stored. Can of WD40 sitting on sheet pan, over cooked food, by walkin cooler.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Chlorine in 3 compartment sink at 250ppm Corrected On Site.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only. Behind hot buffet area, used for coolers Repeat Violation.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. In server area. Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Not all employees have been trained.
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8/12/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
|
5/24/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Tray of eggs on top on non PHF, raw meat stored over non PHF.
- Critical. Observed food stored on floor. Boxes of raw chicken sitting on the floor.
- 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.
- Critical. Observed soiled reach-in cooler gaskets. Prep table cooler.
- Observed build-up of grease on nonfood-contact surface. Fryers and hoods.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Utensils in dirty storage bin.
- Equipment and utensils not properly air-dried. stacking while eqipment still wet.
- Critical. Handwash sink not accessible for employee use at all times. Blocked by sheet pan.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.Sink by dish machine. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory, on cook line. Corrected On Site.
- Observed open grease container lid.
- Observed floor area(s) covered with standing water.Throughout kitchen.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Did not sanitize dishes, before stacking on shelf.
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4/12/2010 | Complaint Partial | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/16/2010 | Complaint Full | Call Back - Extension given, pending |
- Critical. Observed food not labeled in containers.
- Critical. Observed food on floor in cooler - walk-in cooler.
- Critical. Observed food uncovered in walk-in cooler. Corrected on site.
- Critical. Observed items stored on the floor in walk-in freezer.
- Critical. Observed frozen meat stored over rangoons - raw beef - walk-in cooler.
- Critical. Observed improper scoop being used on rice containers on back shelf - plastic cups being used.
- Critical. Observed open employee drink cup on shelf by walk-in and prep table on line.
- Observed deep grooves on cutting board by prep table.
- Observed nozzles on soda fountain - in work station - with dirt build-up.
- Observed broken lid and gaskets on chest freezer in restaurant - behind buffet.
- Observed food debris on stored knife.
- Critical. Observed dirt build-up on can opener.
- Observed excessive dirt and grease on reach-in cooler - cookline.
- Observed excessive grease build-up on top of covection oven.
- Observed containers used to store rice with food debris build-up on them.
- Observed dirty hood filters and pipes.
- Observed wet nesting of hotel pans on shelf by 3 compartment sink.
- Observed clean pots being stored on the floor.
- Observed un-inverted to-go containers on line.
- Observed reusing cans to store sauces in.
- Observed drain cover missing by 2 compartment sink.
- Critical. Observed utensils in handwash sink by dish area.
- Critical. Observed handsink being used as a waste sink.
- Critical. Observed handwash basin on line with no handwash sign, also by back door.
- Critical. Observed soap at handwash basin on line, diluted with water, no soap dispensing.
- Critical. Observed no covered trash can in employees bathroom.
- Critical. Observed no lid on toilet in employee bathroom.
- Critical. Observed 15-20 dead roaches in light cover shield in store room.
- Critical. Observed dead roaches in numerous light shield covers.
- Critical. Observed broken mesh screen door.
- Critical. Observed no self closure on back door.
- Critical. Observed space under back door screen.
- Observed stagnant water on floor by drink machine.
- Observed cracked and missing tiles on floor under dish machine.
- Observed dirty floors throughout.
- Observed hot foods on buffet not at correct temps - chicken and kabobs at 107 degrees F.
- Observed missing floor tiles by 3 compartment sink around coving.
- Observed personal belonging on prep table shelf.
- Critical. Observed bottle of mouth wash above prep table above food.
- Critical. Observed splitter plug and extension cords being used on line. Reporting purposes only.
- Observed CO2 tanks not secure in waiter station.
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3/15/2010 | Complaint Full | Warning Issued |
- No Violations Were Observed
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12/3/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp thawing in handsink Corrected On Site.
- Critical. Observed food stored on floor. walk in cooler and freezer
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touched raw onions due to 0nly 1 glove on Corrected On Site.
- Food-contact surface not smooth and easily cleanable. knifes wrapped with plastic
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. surfaces throughout including rice pot, pots, etc Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. surfaces throughout including dishmachine, shelves, etc
- Critical. Cold water not provided/shut off at employee handwash sink. rear handsink
- Critical. Handwash sink not accessible for employee use at all times. shrimp thawing in handsink Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed dead roaches on premises. 1 in empty pot, 1 above pot Repeat Violation. Corrected On Site. A REPEAT VIOLATION MAY RESULT IN IMMEDIATE ADMINISTATIVE ACTION EVEN IF CORRECTED ON SITE.
- Observed food debris/standing water accumulated on kitchen floor.
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12/3/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Shell eggs not held in a unit maintaining an ambient air temperature less than 45 degrees Fahrenheit. on counter-placed back in cooler
- Critical. Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours. dumpling-discarded-2nd batch cooked to proper temperature
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. previously frozen product in unit in temp-relocated-no oth potentially hazardous product in unit-new cooler on order Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. cans on bottom shelf of prep table
- Critical. Observed raw shrimp in colonder on clean side of 3 compartment sink. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. UNSANITIZED DISHES SHALL NOT BE USED. HAND SANITIZE UNTIL DISHMACHINE REPAIRED. REPAIR PERSON ARRIVED DURING INSPECTION.
- Critical. Observed buildup of soil in the interior/exterior of ice machine. Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. grinder, rice pot
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site. near back door
- Critical. Observed dead roaches on premises. 1 on exterior of ice machine-area cleaned and sanitized Corrected On Site. No other live or dead roaches noted at time of inspection. Treatment contracted monthly, but has had more than monthly treatments.
- Critical. Observed toxic item stored by food. fly bait Corrected On Site.
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8/31/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi roll 47, chicken 46, shrimp 49-all items relocated
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door
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8/14/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed dented/rusted cans. 3 hoisin, 1 oyster
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. tilapia-
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. MUST BE MARKED UPON PUTTING FIRST ITEM OUT
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, eggrolls, etc-see stop sale
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl-facility found from manufacturer that bowl is cypress which is soft wood
- Observed nonfood-grade containers used for food storage. Grocery bags-unlined can-cos
- Critical. Observed buildup of soil in the interior of ice machine. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. sushi Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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8/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/18/2008 | Routine - Food | Call Back - Extension given, pending |
| No report available. | 11/17/2008 | Routine - Food | Warning Issued |
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