- No Violations Were Observed
|
08/13/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Employee personal items stored in or above a food preparation area. Phone on cookline counter **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- Intermediate - Cutting board(s) stained at the sushi bar.
- Intermediate - Handwash sink used for purposes other than handwashing. At the cooking station on the buffet line. **Corrected On-Site**
|
07/02/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Employee personal items stored in or above a food preparation area. Phone on the table by the fryer at the buffet line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - shelves soiled with encrusted food debris.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. In the kitchen and fish washing areas.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked shrimp covered set 69°. Manager added ice to container . Revisited at end of inspection shrimp was at 43° **Corrected On-Site**
|
3/6/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Salmon used for sushi not labeled. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Open containers of soy sauce . **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Motorcycle Helmet stored next to scale in rear prep area shelving. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing bracelets. **Corrected On-Site**
- Basic - Food stored in dry storage area not covered. Bag of mushrooms. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. At cookline and in grill station in buffet area.
- 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. At avocado mix container in sushi bar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in rear prep area. Water removed from container. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Rusted door hinge on ice machine.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. To store fish at walk-in freezer. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef at prep sink in rear prep area. Water turned on. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Prepped onions. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Walk-in cooler floor soiled with drippings from raw Salmon falling from speed rack. **Corrected On-Site**
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Chicken Cooked to 132° F. Sent back to continue cooking process. 2nd temperature at 169° F. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Removed from dry storage and placed in managers office to return for credit from purveyor. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 55° F at cookline under no temperature control. Time mark. Must discard within 4 hours from leaving temperature control. Corrective action taken. Shrimp at 62° F atPepsi Cooler near cookline. Food discarded by operator. Corrective action taken.
- 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. Cooked chicken on speed rack at cookline. Timer started. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wontons at 96° F and chicken on skewer at 121° F at steam tables on buffet area. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken over raw shrimp at Beverage Air cooler at cookline. **Corrected On-Site**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry rodent droppings observed in electrical room floor near dry storage room. Droppings Picked up and placed in trash . **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For rice pot. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp at 62° F at Pepsi Cooler. Food discarded. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands on prep sink in sushi bar area. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Use to rinse knife at cookline. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
|
2/4/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline.
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Prepped sushi tuna at walkin freezer.
- Basic - Case/container/bag of food stored on floor in dry storage area. Rice container stored directly on the floor in the rear prep area.
- Basic - Clean utensils or equipment stored in dirty container. Knives in dirty container on table near Pepsi cooler. Ice scoop stored on dirty container at ice machine.
- Basic - Dumpster overflowing garbage.
- 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. **Admin Complaint** **Corrected On-Site** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Headphones and keys stored with food on shelving above prep cooler at cookline. **Admin Complaint** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Rice scoop made up from a cut up oil bottle . **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Rear prep area.
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Cookline.
- Basic - Food stored in dry storage area not covered. Soy sauce in dry storage room and potato starch in rear prep area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At sushi cases in buffet area.
- Basic - Open dumpster lid.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Admin Complaint** **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Clams at cookline, and Krab and Tuna in rear prep area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw beef at 3 compartment sink . **Admin Complaint** **Repeat Violation**
- Basic - Soiled dry wiping cloth in use.
- Basic - Soiled reach-in cooler gaskets. At cookline coolers.
- Basic - Spray bottle containing a food product not labeled. Water bottle on top of ice machine. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Mussels. **Admin Complaint** **Repeat Violation**
- Basic - Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths before being used for warewashing. Beef thawing out in water at 3 compartment sink where the adjacent sink is being used for warewashing where cross contamination may occur.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at sushi bar. **Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken at 50° F in grill station. Time mark. Must discard within 4 hours from leaving temperature control.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Employee touched face, hair, hat and phone and then engaged in food preparation, handled clean equipment without washing hands in sushi bar.
- High Priority - Employee washed hands with no soap. Operator Instructed employee to wash hands properly. **Admin Complaint** **Repeat Violation**
- High Priority - Food stored in ice used for drinks. Lemons. **Corrected On-Site**
- High Priority - Live flies in kitchen. 1 fly in rear prep area and 1 fly in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eel at 81° F in sushi bar under counter under no temperature control. Must discard food within 2 1/2 hours. Food time marked.
- 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. Chicken on speed rack at cookline. Timer started. Sushi and sashimi with no time marking at sushi bar in buffet area. Timer started by operator. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wontons at 104° F, Gyoza pork dumpling at 98° F, spring roll at 101° F, Krab Rangoon u105° F, chicken on skewer at 98° F, crispy shrimp at 102° F, chicken wings at 98° F, vegetable tempura at 102° F, mussels cooked at 123° F, and clams at 98° F all at steam table in buffet area. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over cooked food. Raw beef wraps over cooked mussels at walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over prepped veggies at cookline cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over soy sauce and raw beef over soy sauce. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over wontons at walkin freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef above raw shrimp at walkin cooler. Raw chicken over raw beef at walkin cooler at speed rack.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For rice in soup station at buffet area.
- High Priority - Vacuum breaker missing at hose bibb.
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200 ppm at dishmachine.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Prepped tuna for sushi not date marked at walkin freezer.
- Intermediate - Cutting board(s) stained/soiled. At cookline flip top cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Scrub wire brush in hand sink in dishwashing area and sushi bar. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In dishwashing area.
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in grill station in buffet area. **Corrected On-Site**
- Intermediate - Walkin cooler shelves soiled with food debris.
|
1/27/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Cove molding at floor/wall juncture broken/missing. By mop sink. 1 tile still missing at time of call back on 01/23/2014 supplies on site, operator states will be fixed by 01/24/2014
|
1/23/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At grill station in buffet area, at dishwashing area and at cookline.
- Basic - Bowl or other container with no handle used to dispense food. At msg, salt and sugar containers in dry storage.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Cardboard liner on bottom shelving on prep table soiled, in rear prep area. Fan in rear prep area shelving soiled.
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Chicken and salmon. **Admin Complaint** **Repeat Violation**
- Basic - Ceiling tile missing. Servers station.
- Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Slicer.
- Basic - Clean utensils or equipment stored in dirty container in dishwashing area shelving. **Admin Complaint** **Repeat Violation**
- Basic - Cove molding at floor/wall juncture broken/missing. By mop sink.
- Basic - Dead roaches on premises. 1 dead roach in dry storage room.
- 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. **Admin Complaint** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cookline, buffet area, service stations. **Admin Complaint** **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation area.
- Basic - Employee eating in a food preparation or other restricted area. At cookline on top of prep table and in servers station.
- Basic - Employee personal items stored in or above a food preparation area. Phone charger and headphones at cookline. **Admin Complaint** **Repeat Violation**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step used.
- Basic - Food stored in dry storage area not covered. Noodles in dry storage room and flour container in rear prep area shelving. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in rear prep area and buffet. **Admin Complaint** **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. At cookline flip top cooler.
- Basic - Nonfood-contact equipment in poor repair. Rusted shelving in dishwashing area and above 3 compartment sink.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At Pepsi cooler in cookline area.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Dry storage room door leading to the outside not tight fitting or sealing.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in rear prep area prep sink.. Shrimp in standing water at 3 compartment sink. **Repeat Violation**
- Basic - Shrimp thawing at 3 compartment sink with a wire Brillo pad stored directly on top of it while water is running.
- Basic - Storage of tools on shelf above or with clean equipment and utensils. Saw in food storage shelving in rear prep area near crock pot.
- Basic - Stored food not covered in walk-in cooler. Crab, chicken and cooked noodles. **Admin Complaint** **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Beef and salmon .
- Basic - Thawed portions of raw animal food rose above 41 degrees Fahrenheit for more than 4 hours (including all time for preparation, thawing and subsequent cooking or cooling combined) while being thawed under running water. Thawing shrimp at 56° F at sushi bar HANDWASH sink.
- Basic - Utensils in poor condition. Scoops in flour and rice containers cracked. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Sugar container in dry storage . **Admin Complaint** **Repeat Violation**
- High Priority - Bare hand contact with ready-to-eat food while the establishment is under a foodborne illness investigation.
- High Priority - Container of medicine improperly stored. Stored with clean utensils in rear prep area shelving.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. Employee went from cleaning soiled surfaces to handling clean utensils and then handling foods without washing hands first .
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Admin Complaint** **Repeat Violation**
- 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 melon for later use barehanded in rear prep area. Cutting cucumber for later use at sushi bar barehanded. **Admin Complaint** **Repeat Violation**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Servers eating in service station did not wash hands after eating and returning to handle clean utensils.
- High Priority - Employee washed hands with no soap.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washing knives, cutting boards and storage containers without a sanitization step at 3 compartment sink. Washing lid at HANDWASH sink without a sanitization step. No sanitization step when cleaning slicer.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 47° F at cookline under no temperature control. Time mark. Must discard within 4 hours from leaving temperature control.
- 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 . Cooked chicken on rack at cookline . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken Nuggets at cookline under no temperature control at cookline at 112° F. Chicken on skewer at 92° F, pork wonton at 95° F, chicken wings at 129° F, mussels at 108° F all at buffet steam table. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over sauce at Pepsi cooler in buffet grill station area. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp over prepped veggies. Raw pork over soy sauce. Raw calamari over soy sauce. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over prepped veggies at cookline cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 12 dry rodent droppings in electrical room. **Admin Complaint** **Repeat Violation**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands at prep sink with gloves on and continued prepping.
- High Priority - Sterno stored with/above food, clean equipment and utensils, clean linens and/or single-service items. Butane over salt in dry storage room.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 on shelving above prep table in rear prep area. **Admin Complaint** **Repeat Violation**
- Intermediate - Blender soiled with old food debris. In rear prep area. **Admin Complaint** **Repeat Violation**
- Intermediate - Cutting board(s) stained/soiled. At cookline. **Admin Complaint** **Repeat Violation**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements. Employees not washing their hands properly, using Barehand contact, eating and drinking in food prep areas , not sanitizing multi-use equipment and utensils properly.
- Intermediate - Employee used handwash sink as a dump sink. At sushi bar, cookline , and grill station . **Admin Complaint** **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands at prep sink.
- Intermediate - Encrusted, soiled material on slicer. On shelving in rear prep area.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash lid in dishwashing area. Used to prep shrimp at sushi bar. **Admin Complaint** **Repeat Violation**
- Intermediate - Mop sink used for warewashing. Slicer.
- Intermediate - No soap provided at handwash sink. In grill station in buffet area. **Admin Complaint** **Repeat Violation**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Walk-in cooler shelves soiled with food debris. **Admin Complaint** **Repeat Violation**
|
1/22/2014 | Complaint Full | Warning Issued |
- Basic - Floor soiled/has accumulation of debris/grease/pooling water at cookline and prep area. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
|
11/6/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At rice container and at ice tea container. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelving under prep table soiled, rear prep area. Cardboard used as shelf liner soiled. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in dry storage area. Cashews. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Peppers on floor in rear prep area . **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken, fish and wontons on floor at walkin freezer. Noodles on floor at walkin cooler. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone with utensils in servers station. **Warning**
- Basic - Equipment in poor repair. Sushi display cooler not maintaining foods at 41° F or below at all times. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo rice mixing bowl. **Warning**
- Basic - Floor soiled/has accumulation of debris/grease/pooling water at cookline and prep area. **Warning**
- Basic - Fly swatter on shelf above or with single-service items. **Corrected On-Site** **Warning**
- Basic - Food stored in a location that is exposed to splash/dust. Calamari stored in mop sink. **Warning**
- Basic - Food stored in servers station area not covered. Ice tea containers. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Used to store chicken at walkin freezer. **Warning**
- Basic - Reuse of single-use articles. Reuse of soy sauce containers to store msg. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout plates in dry storage not properly inverted. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Soy sauce containers and noodles at walkin cooler. **Warning**
- Basic - Utensils in poor condition. Use of home made rice scooper out of plastic vinegar bottle. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Food stored in ice used for drinks. Pitcher with lemons at ice bin in servers station. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spicy tuna at 51° F, salmon at 63° F, Krab at 62° at display case in sushi station. Foods time marked . Must discard within 4 hours from leaving temperature control. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp tempura 125° F, vegetable tempura at 122° F. Time mark , must discard within 4 hours from leaving temperature control. **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 on top of raw beef and raw shrimp where drippings may contaminate foods. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over veggies at cookline cooler. Raw fish over sauce at Pepsi cooler in wok station. Raw fish over Krab at sushi cooler. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw fish at walkin cooler. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No SNEEZEGUARD in soup station. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer next to condiment bottles at buffet table. Cleaner next to coffee in servers station. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Wd40 stored above prep table in rear prep area. **Warning**
- Intermediate - Certified food manager fails to exhibit active managerial control. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **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. Sushi fish at walkin freezer. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Storing scrub brush inside in wok station. Cups inside HANDWASH sink in servers station. **Warning**
- Intermediate - Encrusted, soiled material on blender and scale on shelving in rear prep area. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ribs at walkin cooler covered. Cover removed. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked veggies at 90° F in sushi station. Placed inside cooler. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage containers. Flour container in rear prep area. Sugar container in dry storage. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser in buffet area. **Warning**
- Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
|
8/23/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
8/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. Ribs cooling on kitchen floor
- Basic - Nonfood-grade bags used in direct contact with food, walk on cooler. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken sitting out . **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp . **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Sugar canister in the back room. **Corrected On-Site**
- High Priority - Food stored in ice used for drinks, lemons.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler raw chicken over cooked chicken in reach in cooler.**Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef over cooked ribs. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food, chicken over beef. Walk-in cooler. **Corrected On-Site**
|
8/9/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor area(s) covered with standing water. Servers station, rear prep area , cookline , dishwashing area and buffet station. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. For salmon served raw. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For noodle and scallions station and soup station. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline and in sushi bar area and in stir fry station. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
|
6/25/2013 | Complaint Full | Call Back - Extension given, pending |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken on floor at walkin cooler. Fish at walkin freezer. **Warning**
- Basic - Ceiling soiled with accumulated dust. By exit sign in cookline area. **Warning**
- Basic - Clean utensils or equipment stored in dirty container in dishwashing area rack. Knives on dirty shellf in sushi bar area. **Warning**
- Basic - Drain cover(s) missing. Under equipment in stir fry station. **Warning**
- Basic - Dusty air conditioning vent covers. By ice machine. **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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. P **Warning**
- Basic - Equipment in poor repair. Exterior of ice machine rusted. Ice machine door broken and in disrepair. **Warning**
- Basic - Floor area(s) covered with standing water. Servers station, rear prep area , cookline , dishwashing area and buffet station. **Warning**
- Basic - Floor soiled/has accumulation of debris. Dry storage areas, and rear prep area . **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. By Pepsi cooler in buffet area, **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Rear prep area . **Warning**
- Basic - Food debris accumulated on kitchen floor and under stir fry area. **Warning**
- Basic - Food storage container/container lid cracked or broken. Ice scoop storage container broken. **Warning**
- Basic - Food stored in dry storage area not covered. Peanuts on speed rack at cookline, soy sauce on dry storage shelving. **Warning**
- Basic - Grease accumulated on kitchen floor and stir fry area in buffet area. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At cookline. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water in rear prep area at 78° F. **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. **Warning**
- Basic - Leaking pipe at plumbing fixture. At ice tea maker. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Dishwashing area. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp in rear prep area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in dry storage not properly inverted. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Flour scoop handles heavily soiled. Fan at cookline heavily soiled. Bottom shelving on prep table near ice machine heavily soiled. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline coolers. **Warning**
- Basic - Stored food not covered in walk-in cooler. Crab at walkin cooler. Prepped onions at walkin cooler. **Warning**
- Basic - Wall soiled with accumulated grease. By cookline and stir fry station in buffet area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 77° F at cookline under no temperature control. **Warning**
- High Priority - Dented/rusted cans present. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee touched face/hair and then handled clean equipment or utensils, or touched unwrapped single-service items 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. While cutting tomatoes . Gloves worn. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Warning**
- High Priority - Live flies in kitchen. About 15 live flies at cookline. **Warning**
- High Priority - Live, small flying insects in food preparation area. About 20 live flies in rear prep area. **Warning**
- High Priority - Live, small flying insects in food storage area. About 6 live flies in dry storage area. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. For salmon served raw. **Warning**
- High Priority - Nonfood-grade containers used for food storage ' direct contact with food. Use of home made scoop made out of cut up plastic bottle. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Melon at 50° F at buffet table. Batter at 78° F at cookline. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed shrimp at 124° F at buffet table. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari and raw fish over soy sauce at walkin cooler. Raw shrimp over veggies at sushi bar cooler. Raw beef over soy sauce at cookline flip top cooler. Raw beef over sauces at Pepsi cooler in buffet area. Raw salmon under premade sushi rolls at sushi bar cooler. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 80 dry rodent droppings in electrical room in dry storage room. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For noodle and scallions station and soup station. **Warning**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Hand lotion by clean utensils in servers area. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Glade bottle by tea bags in servers station. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40 above prep sink area. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Blender and scale soiled with old food debris. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cookline and in sushi bar area and in stir fry station. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Use as dump sink at cookline. Storing scrub pads at HANDWASH sinks in sushi bar area and dishwashing area. **Warning**
- Intermediate - No soap provided at handwash sink. In stir fry station. **Warning**
- Intermediate - Soil residue in food storage containers. Flour and cornstarch containers in rear prep area; spice storage containers at cookline; sugar container in dry storage cooler. **Warning**
- Intermediate - Walk in cooler shelves soiled with food debris. **Warning**
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6/24/2013 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage room door soiled. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At sushi bar and cookline. **Warning**
- Intermediate - Encrusted, soiled material on blender and scale in rear prep area dry storage shelving. **Warning**
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5/7/2013 | Complaint Full | Call Back - Complied |
- Intermediate - Accumulation of food debris/grease on food-contact surface. Blender soiled in rear prep area. **Warning**
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5/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cookline and grill . **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage room door soiled. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. Dishwashing area and back door area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Equipment in poor repair. Rusted bottom shelving on prep table near cookline. **Warning**
- Basic - Floor soiled/has accumulation of debris. At walkin freezer. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. By prep sink in rear prep area. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Back door screen in disrepair. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For chicken , in walkin cooler. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site** **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of ice machine front cover lid. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in walkin cooler area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw chicken at 61? F at cookline. Placed in cooler. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles at 45? F and beef at 45? F at grill station glass cooler. Ice down. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at 92? F at steam table. Increased heat. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked shrimp at sushi bar cooler. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At sushi bar and cookline. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Scrub brush inside HANDWASH sink in grill station, soap bottle inside HANDWASH sink at sushi bar. **Warning**
- Intermediate - Encrusted, soiled material on blender and scale in rear prep area dry storage shelving. **Warning**
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4/1/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. At sugar container in dry storage. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Utensil storage container soiled in dishwashing area. **Warning**
- Basic - Ceiling soiled with accumulated dust. By dishwashing area. **Warning**
- Basic - Clean utensils or equipment stored in dirty container. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Phone stored by flour. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Rusted bottom shelving on table by water heater. Rusted shelving by 3 compartment sink. Rusted shelving by dish machine area. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Cookline coolers , chest freezer in dry storage and sushi bar coolers. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in rear prep area. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Chest freezer lid broken and rusted in dry storage area. **Warning**
- Basic - Old food stuck to clean dishware/utensils. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Rolling rack at cookline. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **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. While prepping onions and veggies. Gloves worn. **Corrected On-Site** **Warning**
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Use of plastic jug cut into scoop. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Seafood salad and melons at buffet. Added to application for time as a public health control. **Corrected On-Site** **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 . **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Raw shelled eggs over veggies. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari over veggies at walkin cooler. Raw fish over carrots at walkin cooler. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken , beef and shrimp at 52? F at wok station cooler. Placed in working cooler. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Blender soiled in rear prep area. **Warning**
- Intermediate - Buildup of soiled material on racks in the walkin cooler. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Wok station cooler. All potentially hazardous food removed from cooler. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub brush in grill station **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Sushi bar cooler. **Warning**
- Intermediate - Soil residue in food storage containers. Cornstarch, flour and tempurara batter containers in rear prep area. **Warning**
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2/13/2013 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed food stored on floor.WALKI N FREEZER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARDS
- Observed hole in wall.UNDER DISHMACHINE
- Critical - Observed live flies in kitchen.and duMPSTER area
- Critical - Observed screen in door torn/in poor repair.
- Critical - Observed soiled reach-in cooler gaskets.
- Plumbing system in disrepair.LEAK FROM AC DISHMACHINE AREA
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - ESTABLISHMENT OPERATING WITHOUT A CURRENT HOTEL AND RESTAURANT LICENSE.
- NO COPY OF LATEST INSPECTION REPORT.
- OBSERVED ATTACHED EQUIPMENT SOILED WITH ACCUMULATED DUST. A/C
- 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 IN-USE UTENSIL STORED IN STANDING WATER LESS THAN 135 DEGREES FAHRENHEIT. CORRECTED ON SITE. RICE STATIONS.
- Critical - OBSERVED OBSTRUCTED EXITS, STAIRS, HALLWAYS OR EGRESS. FOR REPORTING PURPOSES ONLY. CORRECTED ON SITE.
- OBSERVED OPEN DUMPSTER LID.
- Critical - OBSERVED POTENTIALLY HAZARDOUS FOOD THAWED AT ROOM TEMPERATURE. SHRIMP BEEF
- OBSERVED UTENSILS STORED IN CREVICES BETWEEN EQUIPMENT. CORRECTED ON SITE
- WET WIPING CLOTH NOT STORED IN SANITIZING SOLUTION BETWEEN USES. CORRECTED ON SITE
- Critical - WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME. WHITE SUBSTANCES
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT CHICKEN SHRIMP SIDE WOKS ICE ADDED Repeat Violation.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SUSHI AND COLD SEA LEG SALAD NO TIME IN EU OF TEMPERATURE FORMS OR MARKED TEMP RANGES 46 to 53DEGREES Corrected On Site. Repeat Violation. Repeat Violation.
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.ON FOOD CONTACT TOPS Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface.3 PREPARATION TABLE SHELVING Repeat Violation.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Repeat Violation.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.METAL PANS IN DISHMACHINE AREA HANDWASH Repeat Violation.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented.SIGN AT BUFFET WHITE TUNA ESCOLAR
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12/28/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. This violation must be corrected by : 12/20/11.SERVICE CALLED
- Critical - Hand wash sink lacking proper hand drying provisions.SUSHI FRONT PREPARATION This violation must be corrected by : 12/20/11.
- Critical - Handwashing cleanser lacking at handwashing lavatory.SUSHI FRONT PREPARATION This violation must be corrected by : 12/20/11.
- Critical - Identity of food or food product misrepresented.SIGN AT BUFFET WHITE TUNA IS ESCOLAR
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 12/20/11.MORE THAN 12 FOODHANDLERS PRESENT This violation must be corrected by : 12/20/11.
- Critical - No handwashing sign provided at a handsink used by food employees.FRONT SUSHI PREPARATION This violation must be corrected by : 12/20/11.
- Critical - No handwashing sign provided at a handsink used by food employees.KITCHEN HANDWASH This violation must be corrected by : 1 /20/11.
- Observed a nonfood-grade basting brush used in food.METAL BRUSH IN SAUCE This violation must be corrected by : 12/20/11.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.EMPLOYEE CUTTING RAW TUNA SUSHI COUNTER WITH BARE HANDS Corrected On Site. This violation must be corrected by : 12/20/11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.3 PREPARATION TABLE SHELVING Repeat Violation.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Repeat Violation. Corrected On Site.
- Critical - Observed food stored on floor.WALKIN AND WALKIN FREEZER This violation must be corrected by : 12/20/11.
- Critical - Observed handwash sink used for purposes other than handwashing.METAL PANS IN DISHMACHINE AREA HANDWASH Repeat Violation.
- 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.#10 CAN WITH NO HANDLE RICE This violation must be corrected by : 12/20/11.
- Critical - Observed live flies in kitchen.MANY FLIES IN KITCHEN PREPARATION AREA Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT CHICKEN SHRIMP SIDE WOKS ICE ADDED Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SUSHI AND COLD SEA LEG SALAD NO TIME IN EU OF TEMPERATURE FORMS OR MARKED TEMP RANGES 46 to 53DEGREES Corrected On Site. Repeat Violation. Repeat Violation.
- Critical - Observed toxic item improperly stored.RAID ABOVE BEEF IN PREPARATION SINK Corrected On Site. This violation must be corrected by : 12/20/11.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN This violation must be corrected by : 12/20/11.
- Observedsticky fly tape with dead insects over food preparation tables i Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Repeat Violation.
- Wet mop not hung to dry. This violation must be corrected by : 12/20/11.
- Wet wiping cloth not stored in sanitizing solution between uses.ON FOOD CONTACT TOPS Repeat Violation.
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10/18/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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8/12/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand sink missing at dishwashing machine or area.HANDWASH SINK REMOVED FROM BACK PREPARATION AREA
- Critical - Handwash sink not accessible for employee use at all times.LARGE HOSE ATTACHED TO DISHMACHINE HANDWASH
- Critical - No conspicuously located thermometer in holding unit.REACHIN TRUE 2 DR
- Critical - No oyster warning sign with required language provided.
- 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
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.PREPARATION TABLE SHELVING
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.FOOD HANDLER
- Observed floor area(s) covered with standing water.STORAGE ROOM
- Critical - Observed handwash sink used for purposes other than handwashing.LARGE WHISK IN COOKSLINE HANDWASH
- Observed insect control device installed over food STORAGE n area. STICKY TAPES WITH FLIE OVER CHEST FREEZER
- Critical - Observed live flies in kitchen.MANY MANY FLIES IN FOOD AREAS
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.FRONT COUNTER SUSHI Corrected On Site. CHAED TO ANOTHER AREA
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.JANITOT SINK NEAR 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 SUBSTANCE
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6/3/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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3/30/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.2 REACHIN s
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Equipment or utensils not designed or constructed in a durable manner.WOOD SHELVING
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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
- Critical - No thermometer provided to measure temperature of food product.
- Plumbing system in disrepair.DRAIN PLUG MISSING HANDWASH SINK
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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3/23/2011 | Routine - Food | Warning Issued |
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