- Basic - Case/container/bag of food stored on floor in kitchen while prepping the food. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in the kitchen entrance **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in kitchen. Chicken by the 3 compartment sink on floor in cooking pots uncovered .
- Basic - Cloth used as a food-contact surface.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In sliding door cooler on bottom shelf.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eel left in toaster oven at 83°. Moved to reach in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In the walk-in cooler and walk in freezer.
- Basic - Stored food not covered in reach in freezer. Shrimp and other items.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. At the cook line.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs were at the cook line , we're put in reach in cooler.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. Both sinks in the kitchen.
- Intermediate - Handwash sink used for purposes other than handwashing. The hand wash sink by the 3compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated dust. Fan guard at walkin cooler. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish and beef at walkin freezer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 78 F at cookline under no temperature control. Time marked. Wontons at 52 F at cookline. add ice to food level. Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**. Wontons at 68? F mad 57? F on 5/1613.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit (food temperature was 41 degrees Fahrenheit or less or 135 degrees Fahrenheit or above when time began). See stop sale. Observed missed labeled rice with start times from 7:30 pm, 3:30 pm and it was 2:40 pm. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw fish over soup at TRUE FREEZER near washing machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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5/16/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan guard with dust build up at walkin cooler. **Warning**
- Basic - Food stored on floor. Fish and sauces at walkin freezer. **Warning**
- Basic - Interior and exterior of microwaves soiled with encrusted food debris. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped veggies. **Warning**. Observed uncovered prepped carrots on 5/16/13.
- Basic - Stored food not covered in walk-in freezer. Fish **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. Cutting oranges with bare hands in sushi bar. Placing veggies on plates at sushi bar. Wear gloves. **Corrected On-Site** **Warning**. Observed cutting lemons for drinks on 5/16/13.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wontons at 62 F at cookline . Add ice to food level. **Corrected On-Site** **Warning** . wontons at 68? F and 57? F on 5/16/13.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Time marked Sushi Rice from 7:30 PM last night. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
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5/16/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Attached equipment soiled with accumulated dust. Fan guard at walkin cooler. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Fish and beef at walkin freezer. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 78? F **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Open dumpster lid. No lid on dumpster. Attracting flies. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Mussels at 70? F at cookline under no temperature control. Shrimp at 62? F at cookline under no temperature control. Ice down and place in cooler. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shelled eggs next to and touching noodles at cookline cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 78? F at cookline under no temperature control. Time marked. Wontons at 52? F at cookline. add ice to food level. Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit (food temperature was 41 degrees Fahrenheit or less or 135 degrees Fahrenheit or above when time began). See stop sale. Observed missed labeled rice with start times from 7:30 pm, 3:30 pm and it was 2:40 pm. **Warning**
- High Priority - Presence of insects, rodents, or other pests. Flies in dumpster area, lid open. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw fish over soup at TRUE FREEZER near washing machine. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over veggies at walkin cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw beef at 50? F at cookline under no temperature control. Ice down. Place in cooler. Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Hand lotion by takeout container in soup station. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing scrub brush by dishwashing area. **Corrected On-Site** **Warning**
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2/27/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan guard with dust build up at walkin cooler. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Krab and fish on floor at sushi bar. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Krab and fish stored under plumbing at 3 compartment sink in sushi bar. **Warning**
- Basic - Food stored on floor. Fish and sauces at walkin freezer. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Warning**
- Basic - Interior and exterior of microwaves soiled with encrusted food debris. **Warning**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door not tight fitting or sealing. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at sushi bar. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Shelving soiled in pitcher storage area. **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline coolers. **Warning**
- Basic - Sponge used to clean and sanitize food-contact surface. At 3 compartment sink. **Warning**
- Basic - Stored food not covered in freezer. Ice cream at TRUE FREEZER. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped veggies. **Warning**
- Basic - Stored food not covered in walk-in freezer. Fish **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fishi not labeled. Flour container not labeled. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Wiped hands on cleaning cloth and no HANDWASHING observer prior to returning to prep. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **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. Cutting oranges with bare hands in sushi bar. Placing veggies on plates at sushi bar. Wear gloves. **Corrected On-Site** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shelled eggs next to and touching noodles at cookline cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Wontons at 62? F at cookline . Add ice to food level. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Time marked Sushi Rice from 7:30 PM last night. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw fish over veggies at walkin cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over sauces at sushi bar cooler. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. At cookline. Placed in cooler. **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Soap by clean plates in sushi bar area shelving. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Vaseline next to open straws salad station. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of debris inside the ice bin. At sushi bar. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store bowl and utensils at cookline. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sushi bar cooler and ice cream storage freezer. **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. Sushi fish not date marked. **Warning**
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2/19/2013 | Routine - Food | Warning Issued |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop stored on top of soiled ice machine .
- No suitable facilities provided to store employee clothing and other possessions. glasses next to utensils at cookline and purse stored by wine in server's station .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting tomatoes . Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. bottom shelving on prep table by cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of ice machine soiled .
- Critical - Observed employee drinking from an open beverage container in a food preparation area.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Critical - Observed food stored on floor. fish, sauces, duck at walk in freezer .
- Critical - Observed food stored on floor. onions at dry storage room .
- Observed gaskets with slimy/mold-like build-up. cookline coolers and sushi bar area coolers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice container .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.at flour container .
- Critical - Observed improper vertical separation of raw animal foods. raw beef over raw fish at walk in freezer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons and utensils at sushi bar
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. beer cooler
- Observed nonfood-contact equipment in poor repair, rusted shelving in dishwashing area .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs stored at room temperature at cookline . Corrected On Site. placec in cooler .
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. sushi fish.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over veggies at walk in cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over ice cream at walk in freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. raw fish over sauces at sushi bar cooler .
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimp and fish stored over sauces at TRUE FREEZER .
- Critical - Observed soda can stored in ice used for fish at sushi bar . Corrected On Site.
- Critical - Observed soil residue in storage containers. flour container .
- Critical - Observed soil residue in storage containers. rice container by cookline
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door by dishwashing area not tight fitting or sealing.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice at 80 degrees in sushi bar. Corrected On Site. Application for time as a public health control completed. rice time marked. MUST DISCARD WITHIN 4 hours from leaving temperature control .
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. flour container in dry storage room .
- Critical - Working containers of food removed from original container not identified by common name. sushi fish not labeled.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/3/2012 | Complaint Partial | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.PLASTIC CONTAINERS
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed food stored on floor.WALKIN FREEZER
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.RICE SERVICE
- Observed leaking pipe at plumbing fixture.FAUCET 3cs
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.48degrees ICE ADDED less than 4HOURS COOKSLINE Corrected On Site. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.STOVE TOP
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Observed wall soiled with accumulated black debris in dishwashing area.3cs
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.SALMON SPREAD
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.HANDWASH
- Critical - Identity of food or food product misrepresented.ESCOLAR FOR WHITE TUNA SELECTION ON MENU This violation must be corrected by : 2/10/12.
- Critical - Identity of food or food product misrepresented.IMITATION CRAB FOR CRAB 0n 4 menu items CORRECTLY PRINTED EITHER KRAB OR IMMITATION CRAB ON 14 item choices This violation must be corrected by : 2/10/12.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WASHED HANDS WITH GLOVES ON Corrected On Site.COOKSLINE EMPLOYEE
- Critical - Observed food stored on floor.BREAD CRUMBS DRY FOOD STORAGE ROOM
- Critical - Observed food stored on floor.WALKIN
- Critical - Outer openings not protected with self-closing doors.SELF CLOSER PARTIALLY MISSING ON BACK DOOR
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2/3/2012 | Routine - Food | Warning Issued |
- Critical - Handwash sink not accessible for employee use at all times.LARGE CONTAINERS BLOCKING
- Critical - Observed food stored on floor.DRY FOOD STORAGE BAGS OF RICE AND...
- Critical - Observed food stored on floor.WALKIN FREEZER
- 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.WHITE FLOUR
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.CARDBOARD BOXES
- Critical - Outer openings not protected with self-closing doors.CLOSER BROKEN
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.BACK DOOR
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE FLOUR
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- 1 HANDWASH SINKS USED FOR OTHER PURPOSES COUNTER SINKS HAVE PLASTIC CONTAINERS IN SINKS KITCHEN HANDWASH HAS METAL SCRUBBIE INSIDE DISHMACHINE AREA HANDWASH HAS UTENSILS IN SINK
- 3 VACUUM BREAKER MISSING AT HOSE BIBB CONNECTED HOSE OUTSIDE CURBED JANITOR SINK
- 5 NO PROOF OF EMPLOYEE FOOD SAFETY TRAINING PROVIDED one employee card shown expired --2/08/11
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5/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - No handwashing sign provided at a handsink used by food employees.FRONT COUNTER HANDWASH
- 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. Pro
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.WALKIN SHELVING
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.REACHIN GASKETS
- Critical - Observed handwash sink used for purposes other than handwashing.CONTAINER IN KITCHEN HANDWASH SINK
- Critical - Observed handwash sink used for purposes other than handwashing.PAN IN HANDWASH
- Critical - Vacuum breaker mising at hose bibb.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/9/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.ESCOLAR SALMON FARM RAISED HAMACHI NOT DATE MARKED INVOICES DO NOT SHOW FROZEN -4f from purVEYORs (2) Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SUSHI RICE @ 89 degrees less than 4 hrs Repeat Violation.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.WALKIN WALKIN FREEZER AND DRY FOOD STORAGE ROOM Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.ROLLING SUSHI WITH BARE HANDS SUSHI COUNTER NO AOP Repeat Violation.
- Observed employee with no hair restraint.COOKSLINE CHEFS
- Equipment or utensils not designed or constructed in a durable manner.CUTTING BOARD FOOD CONTAINER OF VEGES ON TRASH CAN Repeat Violation.
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8/19/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Wholesome, sound condition
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Cross-connection, back siphonage, backflow
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Outer openings protected from insects, rodent proof
- Walls, ceilings, and attached equipment, constructed, clean
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Complete separation from living/sleeping area, laundry
- Critical. Exiting system - adequate, good repair
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5/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- 1 GUARD MISSING AT 3CS AND DISHMACHINE NEXT ROUTINE INSPECTION
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4/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. food not properly protected from contamination.HANDWASH SINKS
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.WALKIN
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical. Vacuum breaker mising at hose bibb.
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4/12/2010 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Sushi Yama Japanese Restaurant, 7050 W Palmetto Park Rd Bay 33, Boca Raton, FL »