- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Curry sauce 44F. **Warning** upon callback on 10/30/14 green curry at 41°f , Tom kha at 45°
- High Priority - Vacuum breaker missing at hose bibb. At back of establishment. **Warning**
- 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. Corn in walk in cooler **Warning**
- Intermediate - Establishment advertised red snapper on the menu but served another type of fish. Snapper advertised on menu. Chef stated that fish in sushi bar display case was snapper, but manager brought out invoice for tilapia. **Admin Complaint**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. White tuna advertised on menu. Chef stated that fish in display case was white tuna but invoice stated that it was escolar. **Admin Complaint**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Curry sauce. **Repeat Violation** **Warning**
|
10/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline. **Corrected On-Site** **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on cookline. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- 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. Rice container and flour container in kitchen. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler in kitchen and front counter. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink next to wait station. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Under rice cooker in kitchen. **Warning**
- Basic - Spray bottle containing a food product not labeled. At cookline. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Repeat Violation** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- 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** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Baby corn 43°f , steak 43°f , spring roll mix 43° f . **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Curry sauce 44F. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken over sauce at cookline.**Corrected On-Site** **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. At back of establishment. **Warning**
- 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. Corn in walk in cooler **Warning**
- Intermediate - Establishment advertised red snapper on the menu but served another type of fish. Snapper advertised on menu. Chef stated that fish in sushi bar display case was snapper, but manager brought out invoice for tilapia. **Admin Complaint**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. White tuna advertised on menu. Chef stated that fish in display case was white tuna but invoice stated that it was escolar. **Admin Complaint**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Men's restroom. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Curry sauce. **Repeat Violation** **Warning**
|
10/29/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
08/26/2014 | Routine - Food | Call Back - Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari at 47° F, chicken at 44° F in left side make station cooler, not held longer than 4 hours, temperatures brought back to 41° F. **Corrected On-Site**
|
08/22/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on prep table near 3 door reach in freezer.
- 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. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - In-use rice utensils stored in standing water less than 135 degrees Fahrenheit. Large bucket near stove with multiple utensils in room temperature water. Ensure that if using room temperature water that utensils are properly washed, rinsed, sanitized at least every 4 hours.
- 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. Scoop for dry rice touching product. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Large tub with 2 bags of raw chicken on shelf in dry storage. Moved back to walk in cooler. **Corrected On-Site**
- Basic - Sushi rolls on menu not broken down or no indication between raw and/or fully cooked on the menu.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Container of heavy whipping cream at 53° F in right side cook line station. Discarded by manager. **Corrected On-Site**
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Cooked tofu sitting on counter at 61° F, not held longer than 4 hours, moved to walk in cooler and brought down to 41° F or below. **Corrected On-Site**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Large pot of green curry in walk in cooler at 55° F, cooked last night per operator. Discarded by manager. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Calamari at 47° F, chicken at 44° F in left side make station cooler, not held longer than 4 hours, temperatures brought back to 41° F. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari over cooked chicken in left side make station cooler. **Corrected On-Site**
- Intermediate - Accumulation of mold-like substance on juice/drink dispensing nozzles/equipment. Soda gun at bar. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Bar hand wash sink blocked by trash can.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **Corrected On-Site**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected no later than Friday August 22nd 2014. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler not properly date marked. **Repeat Violation**
|
6/20/2014 | Routine - Food | Warning Issued |
- 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 at sushi bar at 78 F, per manager not held more than 4 hours, time stamp put on product for time to discard product. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler. Soups, curry''''s, seasoned meats, meats removed from original packaging. **Warning**
|
12/16/2013 | Complaint Full | Call Back - Complied |
- Basic - Equipment in poor repair. Right side make station cooler at cook line unable to maintain product temperatures of PH/TCS foods at 41 F or below. This violation must be corrected by Thursday December 12th 2013. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Pot of rice on table cooked at 12:00 at 98 F, current time is 3:38 pm. Discarded by manager. **Warning**
- High Priority - PH/TCS foods cold held at greater than 41 degrees Fahrenheit. Multiple items in right side make station above 41 F, not held more than 4 hours, all PH/TCS products moved to walk in cooler and brought to 41 F, or below. **Warning** 12.12.13-right side make station reach in-chicken 51° F, cut tomatoes 50° F, steak 47° F.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese in sushi bar cooler at 63 F, unable to determine time product was in the danger zone, discarded by manager. **Warning**
- 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 at sushi bar at 78 F, per manager not held more than 4 hours, time stamp put on product for time to discard product. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler. Soups, curry''s, seasoned meats, meats removed from original packaging. **Warning**
|
12/12/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Cloth used as a cover touching cooked rice. **Warning**
- Basic - Equipment in poor repair. Right side make station cooler at cook line unable to maintain product temperatures of PH/TCS foods at 41° F or below. This violation must be corrected by Thursday December 12th 2013. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- 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. Scoop handles laying in product of Panko and sticky rice. **Corrected On-Site** **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. See stop sale. Pot of rice on table cooked at 12:00 at 98° F, current time is 3:38 pm. Discarded by manager. **Warning**
- High Priority - PH/TCS foods cold held at greater than 41 degrees Fahrenheit. Multiple items in right side make station above 41° F, not held more than 4 hours, all PH/TCS products moved to walk in cooler and brought to 41° F, or below. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese in sushi bar cooler at 63° F, unable to determine time product was in the danger zone, discarded by manager. **Warning**
- 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 at sushi bar at 78° F, per manager not held more than 4 hours, time stamp put on product for time to discard product. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler. Soups, curry's, seasoned meats, meats removed from original packaging. **Warning**
|
12/11/2013 | Complaint Full | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar.
- Basic - In-use scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Multiple utensils in water to te left of fryers. **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. Handles for scoops laying in Panko and Sticky rice bins. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand wash sink is cracked, sign up for employees not to use. Near dish area.
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line make station.
- 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, not held more than 4 hours, time stamp corrected. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw shrimp and scallops above cooked chicken in walk in cooler.
- High Priority - Vacuum breaker missing at hose bibb. Outside back door.
- Intermediate - Cloth towel used as food contact surface. Inside sushi rice container at sushi bar. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Soup in walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Soup in walk in cooler. **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. Cooked chicken, ribs, marinated chicken in walk in cooler.
|
11/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/15/2013 | Routine - Food | Call Back - Complied |
- Basic - Cloth used as cover for prepped and cut vegetables. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. Middle cook line.
- 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. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Make station right side.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Tempura and brown rice scoops laying in product.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open red bull drink in coca cola cooler with food items. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand sink in sushi bar broken handle, sink not working.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Bags of raw shrimp over lemons in walk in cooler.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Near dish machine.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 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, not held more than 4 hours.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Handled wallet with gloves on and did not change gloves or wash hands.
- High Priority - Vacuum breaker missing at hose bibb. Outside back door. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than hand washing. Sheet pan stored on hand wash sink near dish machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Multiple pots of soups and sauces in walk in cooler. Broken down into smaller containers by manager.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler.
|
6/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. In bar and multiple in office. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on cook line. **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. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Racks in dry storage area heavily soiled. **Warning**
- Basic - Soiled reach-in freezer gaskets. Brown Kenmore. Coca cola cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Tub of raw chicken breasts and multiple baskets of washed and cut produce. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked chicken in tub on bottom shelf in walk in cooler in between raw pork and shell eggs. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside back door. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in coca cola cooler. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning** On 4.29.2013 observed Mgr certification still not complied.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items walk in cooler not date marked, duck, ribs, soups. **Warning**
|
4/29/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide/helium tanks not adequately secured. In bar and multiple in office. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on cook line. **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. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Racks in dry storage area heavily soiled. **Warning**
- Basic - Soiled reach-in freezer gaskets. Brown Kenmore. Coca cola cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Tub of raw chicken breasts and multiple baskets of washed and cut produce. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked chicken in tub on bottom shelf in walk in cooler in between raw pork and shell eggs. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside back door. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in coca cola cooler. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items walk in cooler not date marked, duck, ribs, soups. **Warning**
|
2/28/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. Bowls with no handles in batter mix and sticky rice. **Corrected On-Site** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. In bar and multiple in office. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on cook line. **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. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor soiled/has accumulation of debris. Dry storage room. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handles laying in products, rice, sugar, brown rice. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Racks in dry storage area heavily soiled. **Warning**
- Basic - Soiled reach-in freezer gaskets. Brown Kenmore. Coca cola cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Tub of raw chicken breasts and multiple baskets of washed and cut produce. **Warning**
- High Priority - Container of medicine improperly stored. Vaseline above plates. **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. 1 dead roach under cooking oil rack in dry storage. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cooked chicken in tub on bottom shelf in walk in cooler in between raw pork and shell eggs. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Approximately 3-5 live roaches in storage container handle labeled "sticky rice". **Warning**
- High Priority - Roach excrement and/or droppings present. Approximately 2 dry rodent droppings in a stainless hotel pan under shelf in dry storage. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside back door. **Warning**
- High Priority - food not being in a wholesome, sound condition. Discoloration on shrimp in make line cooler. Immediately discarded by manager. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer broken in coca cola cooler. **Warning**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Multiple items walk in cooler not date marked, duck, ribs, soups. **Warning**
|
2/13/2013 | Routine - Food | Warning Issued |
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee purse sitting on top of boxes of kosher salt on shelvf in kitchen. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. Sushi bar cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Rice at sushi bar out less than four hours.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken on cart in kitchen. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed steel wool on handwash sink at bar. Corrected On Site.
- Critical - Observed thawing fish in handwash sink at sushi bar. Corrected On Site.
- Critical - Observed uncovered cut up carrorts, peppers and green beans in walkin cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Blue substance at bar area.
|
9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit; coca cola cooler containing dairy product and cooked fruit. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; lobster 47F in walk in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; shrimp 50F, steak 47F, chicken wings 44F, raw chicken 45F in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; shrimp 51F in make table. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; beef and chicken in same pan in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; chicken stored over eggs in walk in cooler. Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed uncovered food in holding unit/dry storage area; sliced red and green peppers in walk in cooler. Corrected On Site.
|
5/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured under prep sink in kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. shell eggs next to noodles.
- Observed old food stuck to clean dishware/utensils. knives on magnetic holder. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil mix at 66F on cook line. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. shell eggs next to raw chicken in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. cooked mushrooms, chicken, mussels, and krab in walk in cooler. Corrected On Site.
|
1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured; at bar.
- Critical - Hand wash sink lacking proper hand drying provisions; sushi bar and cocktail bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container; rice and sugar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit; large glass cooler near sushi bar.
- Critical - No handwashing sign provided at a handsink used by food employees; sushi bar.
- Critical - Observed food stored on floor; bag of red onions. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; snapper next to cut carrots. Corrected On Site.
- Observed leaking pipe at plumbing fixture; 3 compartment sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; chicken at 51F in make table. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; scallops next to shell eggs in walk in cooler.
- Critical - Observed unlabeled spray bottle; 2 bottles at sushi bar. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; curry sauce and tomkha soup in walk in cooler.
|
8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory.BAR
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees.BAR
- Critical - No proof of required employee training provided. This violation must be corrected by : 5-16-11.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed cloth used as a food-contact surface. SUSHI RICE Corrected On Site.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed dead roaches on premises. COOKS LINE Corrected On Site.
- Critical - Observed dead roaches on premises. FLOOR BY FREEZER
- Critical - Observed food lemons stored in ice used for drinks.
- Critical - Observed hand wash sink used for purpose other than washing hands. SUSHI BAR Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.BAR
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. EXPO LINE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. COOKS LINE
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed personal care item stored with food.
- Critical - Observed potentially hazardous food rice noodles cold held at 53 greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. DISHWASHER
- Critical - Observed toxic item improperly stored.WINDEX STORED WITH LIQUOR.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ambient air thermometer in holding unit not accurate within +/- 3 degrees Fahrenheit.
- Critical. Observed uncovered food in walkin. 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. Corrected On Site.
- Observed reuse of single-service articles. Store bags.
- No copy of latest inspection report.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No handwashing sign provided at a handsink used by food employees; all handwash sinks.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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6/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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