- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ceiling in disrepair above spice shelf.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line, wait station.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
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10/14/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Ceiling in disrepair above spice shelf.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line, wait station.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- 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.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
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08/13/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Bulk items. **Repeat Violation**
- Basic - Ceiling in disrepair above spice shelf.
- Basic - Clean knives/utensils stored in crevices between equipment. **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Wait station, cook line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Glass door cooler in prep area.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line, wait station.
- Basic - Soiled reach-in cooler gaskets. **Repeat Violation**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Raw chicken 48°F, Beef 48°F.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- 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. Cook line drawers.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink used for purposes other than hand washing. Cook line. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area. **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.
- Intermediate - Soil residue in food storage containers. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance.
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08/12/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bulk items.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Walk in cooler.
- Intermediate - Handwash sink used for purposes other than hand washing by dish machine.
- Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink by dish machine.
- Intermediate - Soil residue in food storage containers.
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5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Walk in cooler.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor. Walk in cooler.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - No paper towels or mechanical hand drying device provided at hand wash sink in the ware wash area.
- Intermediate - Soil residue in food storage containers.
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Floor area(s) covered with standing water by dish machine.
- Basic - Grease accumulated under cooking equipment.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
- Basic - No copy of latest inspection report available.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut lettuce 55°F
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 48°F, preparation area drawers.
- High Priority - Toxic substance/chemical stored by or with food. Walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by dish machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked rice. **Corrected On-Site**
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9/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water by dish machine.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment. Fryers.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 44°F, Shrimp 45°F in the prep cooler drawers.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Cold holding drawers.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cloth used as a food-contact surface.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding drawers.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw shrimp 47?F, Raw beef 47?F, prep area drawers.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing at the sushi station.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - Soil residue in food storage containers.
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1/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS. COOK LINE. CORRECTED ON SITE.
- Critical - HAND WASH SINK LACKING PROPER HAND DRYING PROVISIONS. CORRECTED ON SITE.
- LIGHTS MISSING THE PROPER SHIELD, SLEEVE COATINGS OR COVERS. WALK-IN COOLER.
- Critical - OBSERVED IMPROPER USE OF BOWL/PLASTIC FOOD CONTAINER WITH NO HANDLE USED TO DISPENSE FOOD THAT IS NOT READY-TO-EAT.
- Critical - OBSERVED UNCOVERED FOOD IN WALK-IN COOLER.
- Critical - WORKING CONTAINERS OF FOOD REMOVED FROM ORIGINAL CONTAINER NOT IDENTIFIED BY COMMON NAME.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in reach in cooler, sushi area.
- Critical - Observed bare hand contact of ready-to-eat food, salad, by employee in preparation area, and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Three compartment sink.
- Observed gaskets/seals on cold holding unit in poor repair. Top right, cooler drawer, preparation area.
- Critical - Observed handwash sink used for purposes other than handwashing. Sushi preparation area.
- Critical - Observed soiled reach-in cooler gaskets, reach in cooler, sushi area.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi area.
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2/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed gaskets/seals on cold holding unit in poor repair. Prep cooler drawer.
- 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. Flour.
- Observed residue build-up on dish racks.
- Critical - Observed toxic item stored by food. Corrected On Site.
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1/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- OBSERVED COLD HOLD EQUIPMENT - PREP COOLER INCAPABLE OF MAINTAINING PHF @ PROPER TEMPERATURES - COMPLIED.
- OBSERVED POTENTIALLY HAZARDOUS FOOD COLD-HELD AT ABOVE 41 DEGREES F - COMPLIED. BEEF 41 DEGREES F CHICKEN 40 DEGREES F SHRIMP 39 DEGREES F
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9/27/2011 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep cooler. Correct by 9/27/11.
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Dish wash area.
- Critical - No conspicuously located thermometer prep cooler. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Observed grease accumulated under cooking equipment. Fryers.
- Critical - Observed handwash sink used for purposes other than handwashing. Cook line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, chicken, scallops and shrimp were 48 degrees Fahrenheit. Correct by 9/27/11.
- Observed residue build-up on dish racks.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment.
- Observed water draining onto floor surface from dipper well.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/26/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/19/2011 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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4/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually. Last reviewed 10-15-09. Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi boat area, display case with sushi 45-58F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi boat area, cooler to the right of 3 compartment sink had several items from 44F-52F. Unit may not be used for potentially hazardous food until capable of maintaining 41F or below.
- Critical - Covered waste receptacle not provided in women's bathroom. employee restroom
- Critical - Dishmachine chlorine sanitizer not at proper strength. Hand dip chlorine sanitizer over 200 ppm Corrected On Site.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical - Hand sanitizer missing at handsink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink next to cookline.
- Critical - No proof of required employee training provided. All employee training expired 2010
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. warewash area
- Observed attached equipment soiled with accumulated dust. ac ductwork, wall and ceiling in server/ice machine area
- Critical - Observed container of flammable material over 5 gallons stored in establishment. in electrical room. For reporting purposes only.
- Observed cutting board grooved/pitted and no longer cleanable. small cutting board, cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers. womens restroom
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher did wash hands after touching dirty dishes then touching clean dishes.
- Observed floor area(s) covered with standing water. electrical room.
- Critical - Observed food employee touching ready-to-eat food with their bare hands. Prep employee handling sprouts. Corrected On Site.
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair. small cooler sushi boat area
- Critical - Observed handwash sink used for purposes other than handwashing. Handsink next to warewash machine used to store gloves.
- Observed ice scoop with handle in contact with ice. bar. Corrected On Site.
- Observed leaking pipe at plumbing fixture. in sushi boat area, pipe faucet.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna at 52F, egg at 45F, yellow tail at 44F in cooler in sushi boat area. Items were moved to walk in cooler and iced.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi in display case at 45-58F for 2.5 hrs. Items have been out and in use. Operator moved items to walk in cooler.
- Observed single-service items stored on floor.
- Observed soda gun holster with accumulated slime/debris. bar
- Critical - Observed soiled reach-in cooler gaskets. Cookline reach in freezer.
- Critical - Observed unlabeled chemical spray bottle in sushi area
- Observed wall in disrepair. crumbling concrete on wall next to electrical panel.
- Critical - Required consumer advisory for raw/undercooked animal food not complete. Repeat Violation.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing. Set up manual sanitizing until repaired. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline
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3/30/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hands washed and clean, good hygienic practices (observed), alternative operation plan
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical - Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical - Sanitizing concentration
- Critical - Sanitizing temperature
- Critical - Sewage and waste water disposed properly
- Single service items properly stored, handled, dispensed
- Critical - Thermometers, gauges, test kits provided
- Critical - Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Critical - Water source safe, hot and cold under pressure
- Critical - Water source safe, hot and cold under pressure
- Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical - Employee training validation
- Critical - Facilities to maintain product temperature
- Critical - Fire extinguishers - proper and sufficient
- Critical - Flammable/combustible materials - properly stored
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Please see inspection report for more details.
- Plumbing installed and maintained
- Plumbing installed and maintained
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Critical - Presence of insects/rodents. Animals prohibited
- Wholesome, sound condition
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in 3 door salad cooler holding unit. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.stored between cookline drwer cooler and prep sink. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit for near the rice steamer.. Corrected On Site.
- Critical. Observed buildup of slime in the interior chute inside ice machine.
- Observed knife gun holster with accumulated debris.near sushi bar.
- Critical. Cold water not provided/shut off at employee handwash sink.near the 3 compartment sink. Corrected On Site.
- Critical. Hot water not provided/shut off at prep sink at sushi barvemployee hand wash sink.
- Critical. Hot water not provided/shut off at employee hand wash sink.near 3 compartment sink. Corrected On Site.
- Plumbing system in disrepair.constant runnunf cold water at handsink next to 3 compartment sink.
- Observed hole in ceiling.missng section of ceiling around lights in mens public restroom.
- Critical. Observed an uncovered electrical box. on ceiling in walk in 3 door cooler.For reporting purposes only.
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10/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-11-1 Observed leaking pipe at handsink in employee restroom.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in employee bathroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees in diningroom.
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8/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 77F/advised.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef 56F and chicken 57F advised to place in walkin.
- Critical. No conspicuously located thermometer in holding unit/cookline.
- Critical. Observed food stored in undrained ice/reachin near walkin.
- Critical. Observed shell eggs stored over pineapple in walkin cooler.
- Critical. Observed food stored on floor/freezer.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container/flour.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit/by rice.
- Observed ice scoop with handle in contact with ice/waitstation.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/placing gloves on.
- Critical. Observed an open beverage container on cart with seasonings.
- Observed handle to scoop for rice broken off.
- Observed gaskets/seals on larger reachin at sushi bar.
- Observed lid to chess freezer in disrepair .
- Observed residue build-up on dishmachine.
- Observed gaskets with slimy/mold-like build-up at small reachin at sushi area.
- Observed copsticks stored on floor in storage room.
- Critical. Cold water not provided/shut off at employee handwash sink/by 3 compartment sink.
- Critical. Hot water not provided/shut off at employee hand wash sink at Bar.
- Observed leaking pipe at handsink in employee restroom.
- Waste line missing at soda gun holster/waitstation.
- Critical. Covered waste receptacle not provided in employee bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees in diningroom.
- Critical. Observed 1 dead roach in liquior storage room.
- Observed hole in wall in bar bt tea stand.
- Lights missing cap at end of shield in storage room.
- Critical. Observed 409 cleaner stored by wine in dishmachine area.
- Critical. Observed chemical spray bottle s stored by food at sushi bar. Corrected On Site.
- Critical. Observed lock on front exit door that requires a key . For reporting purposes only.
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6/3/2010 | Routine - Food | Warning Issued |
- Critical. No conspicuously located thermometer in holding unit.sushi display. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food.fish over vegetables walk in cooler. Corrected On Site.
- Observed equipment in poor repair.sushi rice mixing container has cracks.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.employee restroom. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions.employee restroom.
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5/10/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.shrimp in prep area 1 hr. transferred to reach in cooler drawer Corrected On Site.
- Critical. No conspicuously located thermometer in display holding unit. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed gaskets with residue build-up.Beverage air freezer.
- Observed gaskets with slimy/mold-like build-up reachnin .salad cooler.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. employee restroom Corrected On Site.
- Observed attached equipmentceiling vents in bar area soiled with accumulated grease.
- Lights missing the proper shield, sleeve coatings or covers.upstairs storage room.
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4/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in sushi display unit holding unit.
- Food-contact surface not smooth and easily cleanable.using bamboo mat with plastic wrap.must use silicone mat.
- Observed nonfood-contact equipment in poor repair no ph test meter for sushi rice.
- Critical. Vacuum breaker mising at hose bibb.at food prep sink near fryer.
- Critical. No handwashing sign provided at a barhandsink used by food employees.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.para ite destruction.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.rice 49 degrees beef 47 degrees salmon 47 degrees.
- Critical. Cold holding equipment 3 door walk in cooler incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in sushi displaynholding unit.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.stored between wall and metal divider.
- Critical. Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use.soy bucket stored in kitchen handsink.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.no date.
- Food-contact surface not smooth and easily cleanable.using bamboo mat with plastic.must use silicone mat.
- Observed nonfood-contact equipment in poor repair no ph test meter for sushi rice.
- Critical. Observed buildup of slime in the interior chute of ice machine.
- Observed gaskets with slimy/mold-like build-up.on reach in cooler under oven at sushi bar.
- Plumbing system in disrepair.leaky cold water spigot at sink near fryer.
- Critical. Vacuum breaker mising at hose bibb.at food prep sink.near fryer.
- Critical. No handwashing sign provided at a bar handsink used by food employees.
- Critical. Hand wash sink at kitchenlacking proper hand drying provisions.
- 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
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10/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/2/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
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