- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, scallops 50°, sprouts 50°, raw chicken 50° in prep across from cook line, cooked noodles 47°, crab stick 45° in reach in cooler under prep, recommended adding ice or turning down temperature of cooler. 2 containers of Shrimp 47°, tofu 47°, marinated pork 44°, raw pork 44°, raw chicken 45°, cornstarch 50° in walk in cooler. Tilapia 45°, octopus 46° in sushi bar. **Warning** At callback- shrimp 42°, fried chicken 44°, raw chicken 45°, raw chicken 43°, raw pork 43°, cut lettuce 46°, fried chicken 42°. In sushi bar prep cooler to far right tuna 30°, mackerel,octopus, tilapia 60°, escolar, cooked shrimp 60°, crab stick 55°, cream cheese 55°, out almost 4 hours prior according to manager. Sushi prep area middle - tuna, krab stick 42°, sushi prep to far left salmon 42°. At prep across from large wok on cookline- scallops 46°, chicken raw 46°. Reach in cooler across from cookline miso paste 44°, noodles 43°. At PFOC- raw marinated chicken 47°, raw beef 47°, tofu 47°, miso broth 48° in reach in cooler across from cook line. In sushi bar prep cooler - salmon, tuna, cream cheese, crab stick 42°, in sushi bar reach in cooler - salmon skin, scallop 43°, in sushi bar prep cooler top mackerel, salmon 40°, in reach in cooler end of sushi prep line salmon steaks 35-40°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lo mein noodles 47-48° in walk in cooler, cornstarch 50° walk in cooler. **Warning** At callback- sushi bar prep cooler to far right tuna 30°, mackerel,octopus, tilapia 60°, escolar, cooked shrimp 60°, crab stick 55°, cream cheese 55°, out almost 4 hours prior according to manager. Stop sale issued. At PFOC- miso broth 48° in reach in cooler across from cook line, has been in cooler since 10-17
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10/24/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At PFOC- raw marinated chicken 47°, raw beef 47°, tofu 47°, miso broth 48° in reach in cooler across from wok on cook line AC requested on PFOC 10/24 **Admin Complaint**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. miso broth 48° in reach in cooler across from cook line, has been in cooler since 10-17AC requested on PFOC 10/24 **Admin Complaint**
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10/24/2014 | Complaint Partial | Administrative complaint recommended |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, scallops 50°, sprouts 50°, raw chicken 50° in prep across from cook line, cooked noodles 47°, crab stick 45° in reach in cooler under prep, recommended adding ice or turning down temperature of cooler. 2 containers of Shrimp 47°, tofu 47°, marinated pork 44°, raw pork 44°, raw chicken 45°, cornstarch 50° in walk in cooler. Tilapia 45°, octopus 46° in sushi bar. **Warning** At callback- shrimp 42°, fried chicken 44°, raw chicken 45°, raw chicken 43°, raw pork 43°, cut lettuce 46°, fried chicken 42°. In sushi bar prep cooler to far right tuna 30°, mackerel,octopus, tilapia 60°, escolar, cooked shrimp 60°, crab stick 55°, cream cheese 55°, out almost 4 hours prior according to manager. Sushi prep area middle - tuna, krab stick 42°, sushi prep to far left salmon 42°. At prep across from large wok on cookline- scallops 46°, chicken raw 46°. Reach in cooler across from cookline miso paste 44°, noodles 43°
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lo mein noodles 47-48° in walk in cooler, cornstarch 50° walk in cooler. **Warning** At callback- sushi bar prep cooler to far right tuna 30°, mackerel,octopus, tilapia 60°, escolar, cooked shrimp 60°, crab stick 55°, cream cheese 55°, out almost 4 hours prior according to manager. Stop sale issued.
- 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. Walk in cooler- all TCS food above 41° ambient 48°. Reach in cooler across from cook line next to prep table all TCS food in prep and cooler above 41°, ambient 50°. **Warning** At callback - walk in cooler - not all TCS food cold held below 41°, reach in cooler across from cook line all TCS items in prep above 41°
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08/21/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of chicken stored on floor in walk in freezer. **Warning**
- Basic - Clean equipment stored on floor. Trays stored on floor between wall and prep table, moved off floor by manager. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Knife sharpener stored on hand wash sink, removed by employee. **Corrected On-Site** **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. In unisex employee restroom. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep dark stain, on bottom shelf next to hand sink dish washing area. **Warning**
- Basic - Dishmachine has no data plate/operating specifications. Dishwasher did not know how dishes were being sanitized. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep tables throughout kitchen and dishwashing area, also without straws. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on slicer, removed by employee. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. Fan cover in walk in cooler has heavy accumulation of mold like substance and dust, walk in freezer has accumulation of mold like substance. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish cake in standing water on prep table next to handsink, moved under running water. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet clothes on sushi bar, throughout kitchen. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Unlabeled container of white powder, baking powder per manager, under center prep, manager labeled. **Corrected On-Site** **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Large container of Lo mein noodles in walk in cooler made last night according to manager 47-48° **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 53°, scallops 50°, sprouts 50°, raw chicken 50° in prep across from cook line, cooked noodles 47°, crab stick 45° in reach in cooler under prep, recommended adding ice or turning down temperature of cooler. 2 containers of Shrimp 47°, tofu 47°, marinated pork 44°, raw pork 44°, raw chicken 45°, cornstarch 50° in walk in cooler. Tilapia 45°, octopus 46° in sushi bar. **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 and the time removed from temperature control cannot be determined. Sushi rice in bar needs time marking. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Cooking sheet of raw chicken stored over plastic containers of raw beef in walk in freezer.beef wrapped in commercial plastic over Saran wrapped white fish walk in freezer. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. One live roach by server window, employee killed. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Lo mein noodles 47-48° in walk in cooler, cornstarch 50° walk in 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. Walk in cooler- all TCS food above 41° ambient 48°. Reach in cooler across from cook line next to prep table all TCS food in prep and cooler above 41°, ambient 50°. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. For dish washer. **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees expired. **Repeat Violation** **Warning**
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08/20/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sushi fish in case. Labeled. **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Few in kitchen. Moved to low shelf away from food. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Corner missing off container of noodles. Disposed container. **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash/dust. Oil jugs and flour cart in close proximity to mop sink.
- Basic - Food stored on floor. Pickled ginger tubs on sushi line. Elevated tubs. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi counter. Moved towels to sanitizer buckets. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For fish from Bay Harbor tilapia, salmon for farmed and escolar for freezing. Letter faxed. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 110°. Unable to verify pH as lab report is unavailable. pH strips had already changed color. Rice made at 3pm use as time as a public health control until 7 pm. Then discard.
- Intermediate - Encrusted material on can opener blade. Rewashed. **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 12 employees dated 3/1/11 expired 3/1/14. If still employed please retrain.
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5/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line, also drinks with no lid/straw throughout kitchen. **Corrected On-Site** **Repeat Violation**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Bins on dish rack. **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Container of soy sauce near hand wash sink. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop and bowl without handle sitting in soy sauce containers. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Behind registers near milk tea station. **Corrected On-Site**
- Basic - Wiping cloth/towel used under food containers. Sauces, cornstarch on cookline.
- Basic - Working containers of food removed from original container not identified by common name. Fish at sushi bar.
- High Priority - Dented/rusted cans present. See stop sale. Bulging can of soy sauce 1 QT. Voluntarily discarded can. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken and beef 115° at steam table on cook line. Corrective action turned up steam table.
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer _ not all products commercially packaged. Raw chicken over wontons and mushrooms. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Glass cleaner/WD 40 on shelves with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. Shrimp sauce in hand sink near triple sink.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine. Quat used for triple sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Fish used in sushi bar.
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11/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used to line nonfood-contact shelves. Under sauce buckets at end of cookline **Corrected On-Site**
- 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. Bottle of water under sushi bar
- Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic tubs stacked wet on rack
- Basic - Food stored near sink exposed to splash. Rice bin under dish machine
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef in 3 comp sink **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Behind salad prep cooler **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. **Corrected On-Site**
- High Priority - Live, small flying insects near mop.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in holder, 103'F-120'F, rice cooker turned off corrective action cooker turned back on
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/31/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. clean plates near hand wash sink at sushi bar
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler ambien temperature reads 47'F
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. cloth used to line shelving Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. glass of water without lid or straw
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee handled raw chicken then changed gloves without Corrected On Site. washed hands changed gloves
- Critical - Observed food stored on floor. various boxes and bags of chicken in the walkin freezer
- Observed leaking pipe at plumbing fixture. at utility sink near service window
- Critical - Observed live flies in kitchen.
- Observed personal care item stored with food. cell phone
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. roe, on counter at sushi, 53'F; provided time as a public health control form; various potentially hazardous foods, walkin cooler 46'F - 48'F
- Critical - Observed raw animal food stored over ready-to-eat food. employee prepping raw beef over carrots Corrected On Site.
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8/28/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. metal tubs stacked wet on dish rack
- Critical - Food not prepped in a clean/dry location that is not exposed to splash/dust. employee portioning noodles around dish machine
- Critical - Hand wash sink lacking proper hand drying provisions. at sushi bar Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. employee coffee cup on prep table at cookline 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 portioning cooked noodles with bare hands Corrected On Site. washed hands put on gloves
- Observed cutting board grooved/pitted and no longer cleanable. yellow ones on prep line
- Critical - Observed employee improperly washing hands. observed employee washed gloves hands Corrected On Site. removed gloves washed hands
- Critical - Observed food stored on floor. boxes of ice cream in walkin cooler
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw chicken on table next to cooked chicken
- Observed old food stuck to clean dishware/utensils. plastic tubs have buildup inside containers
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. raw chicken, on counter at cookline, 48'F Corrected On Site. began cooking chicken had been sitting for more than 20 min
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked beef and chicken on 131'F and 138'F at steam table on cookline Corrected On Site. unit was turned up
- Wet wiping cloth not stored in sanitizing solution between uses. all cloths at sushi bar stored on coounter
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/31/2012 | Complaint Full | Admin. Complaint Callback Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Clean pans on floor in middle of kitchen on floor. Corrected On Site.
- Equipment and utensils not properly air-dried. Wet nesting of pans on rack by triple sink.
- Critical - Equipment food-contact surfaces and utensils not sanitized. Employee washed cutting board in prep sink with out sanitizer. Corrected On Site. cutting board taken to triple sink.
- Critical - Handwash sink not accessible for employee use at all times.Blocked by pans sink beside deep fat fryer. Corrected On Site.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Scoop in bulk flour container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Exterior bulk sugar container.
- Critical - Observed cloth used as a food-contact surface. Apron on washed produce. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. employee was washing cups at sushi bar sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Employee was scooping rice with bowl. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/31/2012 | Complaint Full | Inspection Completed - No Further Action |
- In use food dispensing utensils properly stored
- Storage/handling of clean equipment, utensils
- Critical - Toxic items labeled and used properly
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Foods handled with minimum contact
- Critical - Foods properly cooled
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9/2/2011 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
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9/2/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over sauces Repeat Violation. 4/11/11-Shell eggs over sauce buckets in ewalk in cooler, shell eggs in carton sitting right next to noodles in walk in cooler, Raw marinated chicken and raw marinated beef in sealed containers sitting over sauce buckets in walk in cooler,
- Critical - Violation: 08A-28-1 Observed food stored on floor. on freezer floor oil on kitchen floor Repeat Violation. 4/11/11- Kung Pao bus pan sitting on floor
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4/11/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Equipment or utensils not designed or constructed in a durable manner. bamboo sudhi mats
- Critical - No complete 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. Books available
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Salmon 90#s Fresh Salmon invoice says the fresh salmon is farmed raised but doesn't say anything about being fed Parasite-free pellets
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. on freezer floor oil on kitchen floor Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over sauces Repeat Violation.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food thawed at room temperature. chicken broth Corrected On Site- placed under cold running water
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. portioned Schschwan Beef Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Lo mein
- Critical - Working containers of food removed from original container not identified by common name. sushi vinegar rice
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. general tso chicken , sweet n sour, terriyaki chicken in reach in cooler
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. sugar container at prep
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. *shell eggs over ready to eat sweet n sour chicken in walk in cooler Repeat Violation.
- Critical. Observed food stored on floor. *plastic ginger containers on floor *Boxes and pans with food on floor of freezer *plastic containers in walk in cooler on floor *bag of onions in prep area
- Equipment or utensils not designed or constructed in a durable manner. bamboo sushi mats
- Observed ripped/worn/soiled tin cardboard used as shelf cover. on shelving at cookline
- Observed old food stuck to clean dishware/utensils.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. old dumpling on shelving near paper bags
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8/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil 4/16/10- garlic and oil at cookline 86F
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken and beef over vegetables and ready to eat foods 4/16/10- raw beef and chicken over teas in walk in cooler
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4/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. seasonings and spices
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pooled eggs
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. steamed beef
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PH test not available - but per manager products were just cooked and mixed for use Corrected On Site- Gainesville location faxed over recipe pH-4.37
- Critical. Observed potentially hazardous food thawed at room temperature. squid /fish
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken and beef over vegetables and ready to eat foods
- Critical. Observed handwash sink used for purposes other than handwashing. dumping soda Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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. Books available - per owner 20 employees on site
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2/12/2010 | Routine - Food | Warning Issued |
- Observed a nonfood-grade basting brush used in food.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. cookline Corrected On Site.
- Observed no child labor law poster.
- 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. Opening Inspection
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10/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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