- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 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.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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08/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired on 1/30/2014.
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08/13/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of dead or insects in control devices. Flys in fly paper in kitchen. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Bowl in rice. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface. On shelf at pot storage.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cardboard recycle dumpster/compactor contains garbage with food residue.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and sushi bar. **Repeat Violation**
- Basic - Nonbagged garbage in dumpster.
- Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back screen door.
- Basic - Reach-in cooler gasket torn/in disrepair. North end of cook line.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce for salads with bare hands. Discussed glove use with manager. Corrective action taken.
- High Priority - Establishment is attempting to achieve parasite destruction onsite in a freezer that does not maintain a constant temperature of -4 degrees Fahrenheit or below. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Fresh wild caught wahoo being frozen on site for sushi. Coldest freezer temperature is 5° Fahrenheit . Discussed requirements with PIC.
- 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. Bowl of fresh garlic in oil at cook line for 2 hours, 79°. PIC put in reach in cooler. Corrective action taken.
- High Priority - Live flies in kitchen. 8 to 10 flys in main kitchen.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls draining and stored in cardboard containers.
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef stored over cooked rice at prep table near door. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs in bowl at hibachi cart in dining room. PIC moved to walk in cooler. Corrective action taken.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. At waiters station and sushi bar. **Repeat Violation**
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All training expired on 1/30/2014.
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6/12/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish.
- Basic - Bowl or other container with no handle used to dispense food. At rice container.
- Basic - Build-up of grease/dust/debris on hood filters.
- 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 drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone.
- Basic - Employee with no hair restraint while engaging in food preparation. For servers preparing soups.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- 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 flour container.
- Basic - Leaking pipe at plumbing fixture. Under hand wash sink and ice bin in rear prep area. Under 3 comp sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walkin cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar and sushi bar.
- Basic - Nonfood-contact equipment in poor repair. exterior of coolers in disrepair , coolers near walkin.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp at handwash sink.
- Basic - Reuse of single-service articles. To house vegetables, noodles, mushrooms.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles improperly stored. Takeout dressing cups in soiled container in front line area.
- Basic - Single-service articles not stored inverted or protected from contamination. Takeout containers in sushi area not properly inverted.
- Basic - Soiled reach-in cooler gaskets. Cook line cooler near steam table
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. At prep sink near walkin cooler .
- Basic - Stored food not covered in walk-in cooler. Ribs, fried rice. **Corrected On-Site**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Lemons and eggplants over ribs , chicken and soup at walkin cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By sushi bar. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Spice containers in front line area.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter at 72° F in front line area under no temperature control. Butter in carts at 64° F under no temperature control. Place in cooler and time mark. Food must be discarded within 4 hours from leaving temperature control. 3 hours left. Corrective action taken.
- High Priority - Container of medicine improperly stored. Above prep table near walkin cooler. **Corrected On-Site**
- 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. 00 ppm
- 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 preparing sushi rolls. Gloves worn. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Use of cardboard box to store chicken directly inside of it.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ribs at 58° F , rice at 58° F , egg rolls at 56° F all at cook line under no temperature control. Rice in rear prep area near walkin cooler at 68° F under no temperature control. Time mark and place in cooler. Foods must be discarded within 4 hours from leaving temperature control. Corrective action taken.
- 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 scallops and shrimp over veggies at make table on flip top cooler at cook line where raw food drippings may contaminate veggies. Raw pork over cooked shrimp and cooked chicken at make table on flip top cooler at cook line.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over mushrooms at cook line flip top cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken over raw beef.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. In carts near dining room. Time mark , place in cooler . Must discard foods within 4 hours from leaving temperature control. 3 hours left. Corrective action taken.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Wd40 by clean utensils.
- 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
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store wine bottle at bar, used to thaw at cook line. Drain line from sushi case cooler emptying into handwash sink at bar.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar.
- Intermediate - No soap provided at handwash sink. Bar.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For time marked sushi rice .
- Intermediate - Nonfood-grade basting brush used in food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken at 98° F cooling at cook line under no temperature control.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Ribs, pork, chicken at walkin cooler.
- Intermediate - Soil residue in food storage containers. Sugar, flour and msg containers in rear prep area.
- Intermediate - Walk-in cooler and walkin freezer shelves soiled with food debris.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Hand wash sink lacking proper hand drying provisions. Sushi bar and cook line **Corrected On-Site** **Warning**
- Hot water not provided/shut off at employee hand wash sink. Sushi bar. Per Chef, a new plumbing fixture was ordered. **Warning**
- No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Observed buildup of slime in the interior of ice machine. **Corrected On-Site** **Warning**
- Observed cloth used as a food-contact surface. Container with cooked rice-prep table **Corrected On-Site** **Warning**
- Observed cutting board grooved/pitted and no longer cleanable. Yellow board and white board -cook line **Warning**
- Observed dusty ceiling tiles and/or air conditioning vent covers. Example dish room. **Warning**
- Observed equipment in poor repair. Standing water inside the salad/soup bowls- reach in cooler **Warning**
- Observed handwash sink used for purposes other than handwashing. Sushi bar-white plastic container stored inside the hand sink. **Corrected On-Site** **Warning**
- Observed ice scoop with handle in contact with ice. Ice machine **Corrected On-Site** **Warning**
- Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Container with raw shrimp stored behind container with scallion-top side of make table- cook line- across from grill. **Corrected On-Site** **Warning**
- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl inside the container with cooked rice-prep table. **Corrected On-Site** **Warning**
- Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over cooked shrimp-reach in cooler-grill-wok**Corrected On-Site** **Admin Complaint** **Repeat Violation**
- Observed worn, torn and/or soiled floors/carpeting. Example cook line area. **Warning**
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8/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. COFFEE CUP
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Food stored on floor. Cook line
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- 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 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. SUSHI CHEF SLICING RTE SALMON WITH BARE HANDS
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. WALK IN COOLER
- Intermediate - Records/documents for required employee training do not contain all of the required information. CERTIFICATE INCOMPLETE
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7/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Sushi bar and cook line **Corrected On-Site** **Warning**
- Critical - Hot water not provided/shut off at employee hand wash sink. Sushi bar. Per Chef, a new plumbing fixture was ordered. **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Critical - Observed buildup of slime in the interior of ice machine. **Corrected On-Site** **Warning**
- Critical - Observed cloth used as a food-contact surface. Container with cooked rice-prep table **Corrected On-Site** **Warning**
- Observed cutting board grooved/pitted and no longer cleanable. Yellow board and white board -cook line **Warning**
- Observed dusty ceiling tiles and/or air conditioning vent covers. Example dish room. **Warning**
- Observed equipment in poor repair. Standing water inside the salad/soup bowls- reach in cooler **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi bar-white plastic container stored inside the hand sink. **Corrected On-Site** **Warning**
- Observed ice scoop with handle in contact with ice. Ice machine **Corrected On-Site** **Warning**
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Container with raw shrimp stored behind container with scallion-top side of make table- cook line- across from grill. **Corrected On-Site** **Warning**
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl inside the container with cooked rice-prep table. **Corrected On-Site** **Warning**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef over cooked shrimp-reach in cooler-grill-wok**Corrected On-Site** **Admin Complaint** **Repeat Violation**
- Observed worn, torn and/or soiled floors/carpeting. Example cook line area. **Warning**
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12/10/2012 | Complaint Full | Warning Issued |
- Violation: 34-09-1 Observed grease on the ground and/or pad around grease receptacle.
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7/31/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER AMBIENT TEMPERATURE AT 47f. ADVICED OPERATOR NOT TO STORE ANY PHF INSIDE THIS UNIT UNTIL THE UNIT IS FIXED TO CODE 41f OR LESS.
- Critical - Cold water not provided/shut off at employee handwash sink. HAND SINK _BAR_PLUMBING FIXTURE IN DISREPAIR
- Critical - Cooked meats or poultry not held at 135 degrees Fahrenheit or above. COOKED PORK RIBS, COOKED CHICKEN ON COOK LINE COUNTER_ Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. BY RICE COOKER Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SUSHI CHEF_SLICING FRESH FISH Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
- Critical - Observed food stored on floor_3 BLACK CONTAINERS WITH RAW PORK ON THE FLOOR UNDER THE WOK STATION _COOK LINE Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed handwash sink used for purposes other than handwashing. BLACK BOWL and METAL SPONGE STORED INSIDE HAND SINK _COOK LINE Corrected On Site.
- Observed insect control device installed over food preparation area. FLY STICKY TAPE OVER DISHROOM
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. EXAMPLE BEEF_WALK IN COOLER _ICED DOWN and MOVED TO A DIFFERENT UNIT.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW CHICKEN OVER MUSHROOMS _MAKE TABLE COOK LINE ACROSS FROM GRILL Corrected On Site.
- Observed utensils stored in crevices between equipment. KNIVES BETWEEN WALL and 3 COMPARTMENT SINK -DISHROOM
- Observed worn, torn and/or soiled floors/carpeting. CONCRETE EXPOSED_COOK LINE BY DEEP FRYER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. PORK RIBS_WALK IN COOLER
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. RAW LOBSTER TAIL PLACED DIRECTLY ON THE REACH IN COOLER SHELF_ACROSS FROM GRILL Corrected On Site.
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7/30/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. COOK LINE HAND SINK Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. RICE COOKER_COOK LINE Corrected On Site.
- Critical - Observed CARDBOARD BOX used as a food-contact surface. EGGROLLS Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SCALLIONS_FOR SOUPS_Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed insect control device installed over food preparation area. FLY CATCHER Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting.
- Wet wiping cloth not stored in sanitizing solution between uses. COOK LINE Corrected On Site.
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4/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. BY HIBACHI Corrected On Site.
- Critical - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. BEIGE RESIDUE INSIDE DISHMACHINE
- Observed cutting board grooved/pitted and no longer cleanable. COOK LINE
- Observed equipment in poor repair.STANDING WATER INSIDE COOK LINE COOLER ACROSS FROM DEEP FRYER
- Critical - Observed handwash sink used for purposes other than handwashing. UTENSILS and WHITE CONTAINER INSIDE HAND SINK Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. CONTAINER WITH RAW SHELL EGGS STORED OVER BAG WITH COOKED CUBED PORK_COOK LINE COOLER ACROSS FROM GRILL Corrected On Site.
- Observed residue build-up on nonfood-contact surface. and STAINS_DIVIDER BETWEEN SLICERandDISHMACHINE
- Observed worn, torn and/or soiled floors/carpeting. KITCHEN
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Unpackaged food not protected from environmental sources of contamination during preparation. DOUBLE STACKING OF CONTAINER WITH CONDIMENTS FOR SOUPS _EXAMPLE COOKED SHRIMP_COOK LINE COOLER ACROSS FROM GRILL Corrected On Site.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE ROOM
- Observed cutting board grooved/pitted and no longer cleanable. COOK LINE
- Observed equipment in poor repair. REACH IN COOLER ACROSS FROM STOVE_STANDING WATER INSIDE UNIT
- Observed equipment in poor repair. STANDING WATER INSIDE COOLER USED FOR THE STORAGE OF MISO SOUP BOWL
- Observed leaking pipe at plumbing fixture. UNDER ICE BIN_SERVERS STATION
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. OBSERVED EMPLOYEE DRINK ON A SHELF ABOVE SINGLE SERVICE LIDS and CUPS_DRY STORAGE ROOM Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW FROZEN SOLID CHICKEN OVER RAW FROZEN SOLID PORK_WALK IN FREEZER Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. OVER 100ppm-FRONT COUNTER Corrected On Site.
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6/14/2011 | Complaint Full | Inspection Completed - No Further Action |
- Violation: 14-33-1 Observed equipment in poor repair.WATER INSIDE SALAD COOLER _
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.COOK LINE COOLER
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2/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMBIENT TEMPERATURE 52f-GLASS DOOR COOLER
- Observed cutting board grooved/pitted and no longer cleanable. COOK LINE COOLER
- Observed equipment in poor repair. WATER INSIDE SALAD COOLER
- Observed garbage on the ground and/or pad around dumpster.
- Critical - Observed live flies in kitchen. 2 DISHROOM AREA
- Observed nonfood-grade containers used for food storage. WHITE PLASTIC SHOPPING BAG_RANGOON _FREEZER
- Observed open GREASE RECEPTACLE lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU and BUTTER _LESS THAN 4 HRS Corrected On Site.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. FLY CATCHERS_2 IN DISHROOM Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED EGGROLLS , RIBS ETC WALK IN COOLER
- Observed equipment in poor repair.STANDING WATER INSIDE COOK LINE COOLER
- Observed equipment in poor repair.WATER INSIDE SALAD COOLER _
- Observed cutting board grooved/pitted and no longer cleanable.COOK LINE COOLER
- Observed utensils in poor condition. PINK PLASTIC BASKET USED FOR THE STORAGE OF SHREDDED CABBAGE _BROKEN _COOK LINE COOLER
- Observed nonfood-grade containers used for food storage. SODA CARDBOARD BOX_COOKED EGGROLLS_WALK IN COOLER
- Observed utensils stored in crevices between equipment.KNIVES DISHROOM Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. BAR
- Critical. Hand wash sink lacking proper hand drying provisions.PREP KITCHEN Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory.BAR Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. HIBACHI HAND SINK Corrected On Site.
- Observed worn, torn and/or soiled floors/carpeting. SEVERAL AREAS IN THE KITCHEN
- 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. EXPIRED 09-05-07 This violation must be corrected by : 01-31-11.
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11/30/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.COOKED RIBS WALK IN COOLER _STORED BY THE WIC DOOR. ADVICED OPERATOR TO MOVED THE RIBS TO THE CENTER OF THE WIC AWAY FROM THE DOOR. LESS THAN 4 HRS Corrected On Site.
- Critical. Observed food being cooled by nonapproved method_HOT RICE IN WALK IN COOLER COVERED TIGHTLY WITH PLASTIC Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.SUSHI COOLER _DOUBLE DOORS
- Critical. No conspicuously located thermometer in holding unit.COOKLINE COOLER_ACROSS FROM GRILL Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation.CONTAINER OF WASABI STORED ON TOP OF UNCOVERED CONTAINER OF GINGER _SUSHI BAR Corrected On Site.
- Critical. Unpackaged food not protected from environmental sources of contamination during preparation.DOUBLE STACKING OF FOOD CONTAINERS_ EVERYWHERE IN THE KITCHEN _COOLERS & COUNTER TOPS COOKLINE _& SOUPS TOPPINGS CONTAINERS Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.CONTAINER OF RAW CHICKEN STORED OVER RTE PURPLE CABBAGE _WALK IN COOLER Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. 1 WHOLE CHICKEN UNCOVERED & PLACED DIRECTLY ON THE WALK IN FREEZER SHELF
- Critical. Observed cloth used as a food-contact surface.SUSHI RICE COOKER Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. PEANUTS _COOKLINE TRAY Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. OBSERVED EMPLOYEE TOUCHING RTE BROCCOLI WITH BARE HANDS_KITCHEN & 2 OTHER EMPLOYEES LETTUCE PREP KITCHEN Repeat Violation. Corrected On Site.
- Observed equipment in poor repair. SUSHI COOLER _STANDING WATER INSIDE
- Observed equipment in poor repair. LOTS OF STANDING WATER INSIDE COOLER USED FOR SOUPS TOPPINGS Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.COOKLINE COOLER #2 COOKLINE -ACROSS FROM GRILL
- Observed nonfood-grade containers used for food storage.WHITE PLASTIC SHOPPING BAGS_COOKLINE COOLER #1-ACROSS FROM DEEP FRYER
- Wet wiping cloth not stored in sanitizing solution between uses.SUSHI BAR & BAR Corrected On Site. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. HOOD
- Observed worn, torn and/or soiled floors/carpeting. DISHROOM & COOKLINE
- Observed floor area(s) covered with standing water. DISHROOM
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7/23/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.EGGS OVER CARROTS HIBACHI GLASS COOLER BY WALK IN Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.RAW FROZEN CHICKEN OVER BAGS OF COOKED PORK_WALK IN FREEZER Corrected On Site.
- Observed equipment in poor repair. COOKLINE COOLER _ACROSS FROM GRILL
- Observed equipment in poor repair. LOTS OF STANDING WATER SALADS & SOUPS COOLER KITCHEN
- Observed gaskets/seals on cold holding unit in poor repair. SAUCE & VEGGIES COOLER AT SUSHI BAR
- Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.GRILLED WAHOO _LESS THAN 1 HR OUT OF TEMPERATURE
- Critical. Observed food being cooled by nonapproved method. COOKED WAHOO_GRILLED THEN WRAPPED WITH PLASTIC & PLACED IN COOLER _ADVICED OPERATOR NOT TO WRAPPED THE PRODUCT UNTIL IT REACHES 41f or less-SUSHI BAR Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN WINGS OVER COOKED SHRIMP_COOKLINE COOLER ACROSS THE BURNERS Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.WALK IN COOLER _BUCKET WITH RAW BEEF OVER RTE SHEREDED CABBAGE & NOODLES Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER RAW BEEF_WIFREEZER Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.TOWEL _SUSHI RICE Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.WRAPPED COOKED SHRIMP Corrected On Site.SUSHI BAR
- Critical. Observed buildup of slime in the interior of ice machine.
- Faucet/handle missing at plumbing fixture. BAR 1 HAND SINK _MISSING BOTH HANDLES_NOTE: OTHER SINKS AVAILABLE
- Critical. Observed handwash sink used for purposes other than handwashing. EQUIPMENT STORED INSIDE _HS COOKLINE
- Critical. Hand wash sink lacking proper hand drying provisions.COOKLINE HS
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1/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.SUSHI RICE
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 48f DICED TOFU USED FOR MISO SOUPS. LESS THAN 4 hrs
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.DOUBLE COMPARTMENT SINK USED FOR THE STORAGE OF ICE_USED FOR DRINKS. NOTE:1 COMPARTMENT HAS ICE & THE OTHER ONE IS USED FOR PREPPING. SERVERS STATION
- Observed equipment in poor repair. GLASS DOOR COOLER_ACROSS SERVERS STATION _KITCHEN
- Observed utensils stored in crevices between equipment.KNIFE _3 DISHROOM Corrected On Site.
- Faucet/handle missing at plumbing fixture. FAUCET BROKEN _PREP SINK SERVERS STATION KITCHEN
- Critical. Observed live flies in kitchen. DISHROOM LOCATED NEXT TO COOKLINE APROX 5. OPERATOR BOUGHT TRAPS INTALLED OUTSIDE
- Observed floor area(s) covered with standing water. UNDER PREP SINK_SERVERS STATION KITCHEN
- Critical. Observed container of medicine improperly stored. "MYLANTA" STORED INSIDE GLASS DOOR COOLER WITH FOOD ITEMS NEXT TO & UNDERNEATH Corrected On Site.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/4/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
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