- No Violations Were Observed
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10/17/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. THE BIG 5 Foodborne Illnesses.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Meat Walk-In Cooler. Ambient Air at 50 Degrees F. Check 3A violation for food temperatures. DO NOT USE UNTIL REPAIR IS MADE.
- Critical - Observed employee improperly washing hands. (Touching faucet handles after washing hands).
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Several Foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. (Knife in sushi area).
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribs, Shrimp Eggrolls and Chicken at 47 Degrees F. in meat walk-in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. CHICKEN. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed in towel buckets. Corrected On Site.
- Observed single-service items stored on floor upstairs.
- Critical - Observed uncovered food in holding unit/dry storage area.Chicken and Shrimp in walk-in cooler. Fortune Cookies and Shrimp in walk-in freezer.
- Critical - Observed unlabeled sanitize solution towel buckets, and unlabeled sprayer in sushi area.
- Critical - Observed water settling on bottom shelf of prep. cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/17/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Hand wash sink in kitchen across from fryers lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives stored between cracks in tables.
- Critical - No proper thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed beef in large tub stored on floor. Corrected On Site.
- Observed build-up of food debris, on outside of bulk containers.
- Observed build-up of grease on hood area to include filters.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed employee eating on table in food preparation area. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed evidence of employee smoking in food preparation by two cigarette butts floating in water behind woks.
- Observed food debris, and grease accumulated on equipment and kitchen floors.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. SUGAR.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit in sushi area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Potato Salad 49 Degrees F on ice, Broccoli Salad, and Mussels 54 Degrees F on ice on cold buffet
- Critical - Observed potentially hazardous food thawed at room temperature. SHRIMP. Corrected On Site.
- Observed residue build-up in handsinks.
- Observed ripped/worn tin foil, and cardboard used as shelf cover.
- Observed rustand mold-like residue build-up on walk-in cooler shelves.
- Critical - Observed uncovered food in walk-in cooler.
- Observed wall soiled with accumulated food debris, and grease.
- Observed water draining onto floor surface under dishmachine.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pizza, and Spring Rolls 117 Degrees F., Fried Shrimp, and Hot Dogs 119 Degrees F., and Chicken Wings 112 Degrees F. ALL on hot buffet bar.
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5/11/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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5/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, Pork, Chicken and Scallops,in prep. cooler at 49 Degrees F. Potatoes Salad, and Sliced Melons 51-56 Degrees F on cold buffet. Sushi at 68 Degrees F in sushi reach-in cooler. Corrected On Site.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep. cooler in sushi area. Do not use until repair is made.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handsink in kitchen area.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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3/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide tanks not adequately secured.
- Critical - Certified Food Manager unable to answer basic Food Code questions.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep. cooler in sushi area. Do not use until repair is made.
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink in kitchen area lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handsink in kitchen area.
- Lights not functioning,and properly shielded in kitchen area.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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.
- Critical - No thermometer provided to measure temperature of food product.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of a black slime in the interior of ice machine.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Critical - Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed gray tubs in poor condition.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, Pork, Chicken and Scallops,in prep. cooler at 49 Degrees F. Potatoes Salad, and Sliced Melons 51-56 Degrees F on cold buffet. Sushi at 68 Degrees F in sushi reach-in cooler. Corrected On Site.
- Observed residue build-up in ALL kitchen handsinks.
- Observed reuse of oyster shells.
- Critical - Observed rodent activity as evidenced by12 15 old gray rodent droppings found in cabinet under dessert buffet.
- Critical - Observed uncovered food in walk-in cooler, and freezer.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pizza, Shrimp Chicken Wings and Pork Egg Fu Young held between 93-117 Degrees F. on hot bar. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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10/12/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Clams , chicken inside reach in at the sushi bar each at 48 F . Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ham inside walk in at 46 F . Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crab ,on buffet line holding at 50 F and potato salad at 52 F. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Duck on buffet line at 129 F . Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler across from the cooker in the kitchen incapable of maintaining the required temperature . Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed food stored on floor. Shrimp stored on the walk in cooler floor .
- Critical. Observed food stored on floor. Boxes of syrup drinks on storage room floor .
- Critical. Observed uncovered food in holding unit/dry storage area. Fried chicken inside the walk in not covered . Repeat Violation.
- Critical. Observed employee eating in a food preparation or other restricted area. Kitchen area .
- Observed gaskets/seals on cold holding unit in poor repair. Reach in in kitchen area .
- Critical. Observed buildup of mold like substance in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on walk in cooler shelves .
- Observed reuse of single-service articles. Bamboo shoot container reused for food storage inside the walk in .
- Critical. Observed handwash sink used for purposes other than handwashing. Utensils washed in hand sink by the sushi bar .
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7/28/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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5/17/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
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5/12/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Pepperoni , cheese inside reach in cooler not date marked .
- Critical. Working containers of food removed from original container not identified by common name. Sugar container @ waiter's station not labeled .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Roast beef on buffet line holding at 128 F . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Cooked shrimps ithe kitchen on cart not covered . Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Walk in cooler .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop salt .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop sugar .
- 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. Bowl used to scoop mustard flour .
- 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. Bowl iused to scoop flour . Repeat Violation.
- Critical. Observed scoop buried in corn starch .
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup ofmold like substance in the interior of ice machine. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed build-up of grease on hood filters .
- Observed reuse of single-service articles. Old can of olives reused inside walk in . Repeat Violation.
- Observed reuse of single-service articles. Soy sauce container reused . Repeat Violation.
- Critical. Hot water supply not maintained during peak periods. Hot water at waiter's station not reaching 100 F .
- Critical. Hot water supply not maintained during peak periods. Hot water in men's restroom not reaching 100 F .
- Critical. Handwash sink not accessible for employee use at all times. Blocked with flour/ soy sauce pails . Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Old food dumped inside kitchen hand sink .
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, shrimps , salmon and chicken inside the reach in cooler at the sushi bar each holding at 49 F. Item(s) voluntarily dischared . Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler at the sushi bar not maintaining potentally hazardous food at the required temperatures
- Critical. Observed uncovered food in holding unit/dry storage area. Pork inside walk in cooler not covered . Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Flour in bag not protected from contamination .
- Critical. Observed uncovered food in holding unit/dry storage area. Soya sauce containers by prep table not covered .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl is used to scoop flour .
- Critical. Observed scoop is totally buried in flour .
- Critical. Observed scoop totally buried in flour bag .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Kitchen area .
- Observed nonfood-grade containers used for food storage. Plastic shopping bags used to store food inside the freezer .
- Critical. Observed buildup of mold like substance in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on mixer head.
- Observed residue build-up on can opener brace .
- Observed reuse of single-service articles. Soya sauce can with ridges reused inside the reach in cooler .
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12/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 1/7/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/5/2009 | Routine - Food | Warning Issued |
| No report available. | 7/18/2008 | Routine - Food | Call Back - Complied |
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