- Basic - Cardboard used to line food-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Buckets
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler. Shrimp
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tuna 52 F, salmon 51 F, reach in cooler sushi Beef 50 F, bean sprout 50 F reach in cooler hibachi Raw chicken 70 F kitchen
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken 127 F, chicken 99 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
5/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
3/25/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soiled reach-in cooler gaskets. **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. See stop sale. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
|
10/21/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reuse of single-service articles. Rice net **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
|
8/21/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Equipment in poor repair. WIC at ambient temp of 45°F Corrective action take by opening interior freezer door. **Warning**
- Basic - Floor area(s) covered with standing water. **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reuse of single-service articles. Rice net **Warning**
- Basic - Silverware/utensils dried with a towel/cloth. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Corrective action taken. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Salmon roll 72°F, tuna roll 71°F **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Corrected On-Site** **Warning**
- 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. **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Corrected On-Site** **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 58°F, tuna 58°F, shrimp 52 F **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. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. WIC **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
- 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. **Warning**
|
8/20/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in kitchen. Sauces, cooling pot of soup
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Sauces containers, poultry and fish containers, etc
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in standing water in 3-compartment sink. **Admin Complaint** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Vegetables
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked fruits/vegetables cold held at greater than 41 degrees Fahrenheit. Bus pan of vegetables at 77?f sitting in kitchen with no temperature control, observed time marking posted, chef stored chicken back to walk in cooler after 4 hrs as marked.**Corrected On-Site**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Bus pan of chicken at 77?f sitting in kitchen with no temperature control, observed time marking posted, chef stored chicken back to walk in cooler after 4 hrs as marked.**Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice at 102?f at sushi bar with no time marking nor temperature control.
- 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. 67?f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked eel fish at 72?f sitting in oven with no temperature control in sushi bar. **Admin Complaint** **Repeat Violation**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Raw Beef and poultry stored in an open prep cooler next to hibachi grill **Admin Complaint**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Hot water not provided/shut off at employee handwash sink. **Corrected On-Site**
- 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. Sushi bar **Corrected On-Site**
- Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Bus pan of cooked rice sitting in kitchen covered completely with plastic wrap while cooling.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All kitchen and sushi personnel
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Admin Complaint** **Repeat Violation**
|
3/21/2013 | Complaint Full | Administrative complaint recommended |
- Critical - Violation: 02-19-1 No tag on fresh shellfish.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in kitchen front of the grill, reach in cooler by hibachi grill, reach in cooler under first sushi station by hibachi grill.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next to noodles
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over beef.
- Critical - Violation: 08A-28-1 Observed food stored on floor. walk in cooler and walk in freezer.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler in front of grill in kitchen.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. oven.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. walk in cooler
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
|
10/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler in kitchen front of the grill, reach in cooler by hibachi grill, reach in cooler under first sushi station by hibachi grill.
- Floors not maintained smooth and durable. walk in cooler and the kitchen
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No tag on fresh shellfish.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. under the food prep table in kitchen.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on kitchen floor. KITCHEN AND WALK IN COOLER.
- Critical - Observed food stored on floor. walk in cooler and walk in freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. oven.
- Observed gaskets with slimy/mold-like build-up. walk in cooler
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler in front of grill in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. sushi station
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw beef next to noodles
- 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.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over beef.
- Observed nonfood-grade containers used for food storage. egb crates Corrected On Site.
- Observed personal care item stored with food. telephone
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed toxic item improperly stored. used as degreeser. Corrected On Site.
- Critical - Outer openings not protected with self-closing doors.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
|
10/15/2012 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris.and DIRT
- Critical - Observed employee eating in a food preparation or other restricted area.COOK ATGRILL
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored on floor.WALK IN COOLER
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed gaskets with slimy/mold-like build-up.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.WALK IN COOLER
- Critical - Observed uncovered food in holding unit/dry storage area.WALK IN COOLER
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
|
5/4/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing.Kitchen area
- Critical - Handwash sink not accessible for employee use at all times.Equipment in front
- Critical - Hot water not provided/shut off at employee hand wash sink.Kitchen area
- Lights missing the proper shield, sleeve coatings or covers.Lights on Buffet tables
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Prep table's bottom shelf
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Stove next to convection oven
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice dispenser
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Plumbing improperly installed.Cold holding equipment at sushi prep area drainning into handsink
- Critical - Portable fire extinguisher with no approved inspection tag. For reporting purposes only.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Pre assembled sushi rolls filled with raw tuna,salmon.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Open Ice cream containers , rice cooker.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Vacuum breaker mising at hose bibb.Mopsink
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9/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash. Shrimp thawing under dishwasher
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
|
4/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only.
|
10/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented cans.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken and beef stored over seafood
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee handling soiled equipment or utensils then engage in handle clean equipment or utensils, without washing hands.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand sink missing at dishwashing machine or area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris. Repeat Violation.
- Critical. Observed obstructed exits, hallways or egress. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
|
10/4/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 03D-01-1 Observed food being cooled by nonapproved method.
- Critical. Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt between equipment .
- Critical. Violation: 31-07-1 Hand sink missing at dishwashing machine or area. Handsink removed from original location. and not replaced
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris in kitchen area
|
6/22/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. Repeat Violation.
- Critical. Observed employee handling soiled equipment or utensils then handle clean equipment or utensils, without washing hands.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed build-up of food debris, dust or dirt between equipment .
- Observed utensils stored in crevices between equipment.
- Critical. Hand sink missing at dishwashing machine or area. Handsink removed from original location. and not replaced
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris in kitchen area
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Critical. No person in charge of establishment.
- 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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6/21/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed potentially hazardous food thawed at room temperature. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Uncovered flour next to handsink
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated food debris.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed personal care item stored with food.
- Carbon dioxide/helium tanks not adequately secured.
- 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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1/7/2010 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 3/6/2009 | Routine - Food | Call Back - Complied |
| No report available. | 11/20/2008 | Routine - Food | Warning Issued |
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