- No Violations Were Observed
|
10/24/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. (Make table across from wok stove) **Warning**
- Basic - Equipment in poor repair. (Make table unit across from wok stove with ambient air of 48°F. Lower doors do not close properly.) **Warning**
- Basic - Food debris accumulated on kitchen floor. (Under cook line and cooler equipment. Plumbing pipes for wok stove with heavy grease/soil. Thick piles of grease/food on feet of wire racks of prep line where rice cookers are used. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (Cookline make table cooler across from wok stove, gaskets are warped and peeling from unit.) **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (10ppm chlorine in wiping cloth bucket under plate shelf and wiping cloth bucket store on the floor.) **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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 - No probe thermometer provided to measure temperature of food products for cold foods. Long stem thermometer starting temp at 50°F only. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. (On to-go menus that include sushi) **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. (Multiple items in walk in unit) **Warning**
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07/10/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. (Rolling cart at cookline holding open containers of sauces and shelled peanuts. Soil buildup under rubber shelf mat at in-use plate storage below pass thru window. Dust build up on wire shelves over make table units thru out.). Rolling cart was cleaned during inspection. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. (Multiple utensils) **Warning**
- Basic - Clean plates stored on lower shelving and are soiled. Plates are stacked next to storage of dish machine racks. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. (Make table across from wok stove) **Warning**
- Basic - Dead roaches on premises. (16 dead roaches in cluster on floor at base of wheeled cart by cookline. 6 dead roaches on soiled bottom shelf of wheeled cart next to in use food spice bottles. 3 dead roaches on lid of in use dry rice. 6 dead roaches on/under floor mat next to cart. 2 dead roaches on rubber mat-lined shelf behind make table cooler and below pass thru window from kitchen to wait line. Clean plates are stacked on rubber mat. 1 dead roach on wall behind clean plates. 1 on side of microwave near dish wash area hand sink. 30+ roaches observed between 2 glue traps at wall end of cookline stove wall -towards dish machine above wall mounted fire extinguisher. Other glue traps in kitchen also have dead roaches. Traps are from Truly Nolen and re not date marked. In wait station line roach glue trap has 6 dead roaches.) **Warning**
- Basic - Employee personal items stored in or above a food preparation area. (Cell phone on upper shelf of make table at cook line.) **Repeat Violation** **Warning**
- Basic - Equipment in poor repair. (Make table unit across from wok stove with ambient air of 48°F. Lower doors do not close properly.) **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. (Cardboard boxes used at wait line to hold customer cloth napkins, folded for use) **Warning**
- Basic - Floor area(s) covered with soiled, brown standing water in old walk in unit being used as equipment storage. **Warning**
- Basic - Food debris accumulated on kitchen floor. (Under cook line and cooler equipment. Plumbing pipes for wok stove with heavy grease/soil. Thick piles of grease/food on feet of wire racks of prep line where rice cookers are used. **Repeat Violation** **Warning**
- Basic - Hood filters missing from automatic fire suppression/exhaust system over wok stove while unit is in use. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Nonfood-contact equipment not designed and constructed in a durable manner. (Stacked squares of cardboard are used as a foot level for cookline make table cooler. Cardboard stack is heavily soiled, unable to be removed due to weight of full unit, and allows for nesting and food source for roaches which are observed nearby.) **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. (Cookline make table cooler across from wok stove, gaskets are warped and peeling from unit.) **Repeat Violation** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover on multiple shelves. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. (Garnish kale and flowers held in uncovered owl at soiled equipment/dishware counter between hand wash sink and dish machine rinse area.) **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. (10ppm chlorine in wiping cloth bucket under plate shelf and wiping cloth bucket store on the floor.) **Warning**
- Basic - Wood food-contact surface not properly sealed. (Base of rolling cart at wheels. Recommend sealing with light colored paint to better observe cleanliness of the cart.) **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. (Observed employee remove gloves and don new sanitary gloves for use at vegetable make table without washing hands.) **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. (Rice noodles in water at cook line 69°F. 50°F raw beef, 53°F raw pork, 51°F cooked chicken, 50°F scallops, 54°F partial half and half all in cookline make table cooler in upper and lower areas. ) **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. (2 live roaches near cluster of dead roaches at base of cart. Roaches observed scurrying across floor and up wall. 1 live roach on top of make table next to dish wash area hand sink inside storage tray holding food containers. 1 live roach on floor of former walk in unit used for equipment storage. 2 live roaches on prep table outside walk in unit used for equipment storage.) **Repeat Violation** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. (10 large droppings behind wait station microwave in unfinished wall area next to used roach glue trap. Reachable droppings are dark black, glossy and semi-soft.) **Corrected On-Site** **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **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 - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. (4qt plastic covered container of cooked chicken cooling in cookline make table. Make table items, thru out, are being warmed by cooling chicken bowl. Staff relocated chicken to tray in walk in cooler.) **Warning**
- Intermediate - No probe thermometer provided to measure temperature of food products for cold foods. Long stem thermometer starting temp at 50°F only. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. (On to-go menus tht include sushi) **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. (Multiple items in walk in unit) **Warning**
- Intermediate - Reused milk jugs containing white toxic substance not labeled. Containers are on office floor and appear to look like milk. **Corrected On-Site** **Warning**
|
07/08/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Speed racks and exterior of cooks line equipment. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Plumbing system in disrepair. Cold water faucet does not work at servers station. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Servers station hot water 76F, no working cold water. **Warning**
- 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. Half expired. **Warning**
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12/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee personal items stored in or above a food preparation area. Employee purse hanging shelf cooks line. **Warning**
- Basic - Grease accumulated under cooking equipment. Throughout kitchen cooks line. Also under rice cooker shelves. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Plumbing system in disrepair. Cold water faucet does not work at severs station. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Severs station hot water 76F. No working cold water **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. Half expired. **Warning**
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12/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Speed racks and exterior of cooks line equipment. **Warning**
- Basic - Ceiling tile in disrepair. Hole above pipe in kitchen next to prep table. **Warning**
- Basic - Dead roaches on premises. 1 dead roach on floor where cove molding is separating from wall at far end of cooks line by grill. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse hanging on shelf at cooks line. **Warning**
- Basic - Grease accumulated under cooking equipment. Throughout cooks line. Also under rice cooker shelves. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Plumbing system in disrepair. Cold water faucet does not work at servers station. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Bean sprouts 46°F iced down. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches (juvenile) on glue-side of cove molding where it is separating from wall at far end of cooks line by grill. 1 adult live roach observed on ceiling at end of cooks line where pipe runs thru at rolling cart (towards dish machine). **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing items in handwash sink at servers station. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Servers station hot water 76°F, no working cold water. **Warning**
- 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. Half expired. **Warning**
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12/17/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Multiple bulk containers. **Warning**
- Basic - Ceiling tile in disrepair. Bowed with insulation hanging and chew marks of corners on ceiling tiles in dry storage away from kitchen. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse hanging shelf cooks line. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Food prepared with soiled equipment/utensil. Raw meats being held in containers in mop sink. **Warning**
- Basic - Grease accumulated under cooking equipment. Throughout kitchen cooks line. Also under rice cooker shelves. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Plumbing system in disrepair. Cold water faucet does not work at severs station. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen chicken moved to reach in cooler **Corrected On-Site** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cooks line **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server station **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Multiple sauces, back prep line. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook on cooks line plate vegetable garnishes with no gloves **Warning**
- High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 81°F **Corrected On-Site** **Warning**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. Operator states it is the employees food. It is a whole fish in the walk in cooler on bottom shelf. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Noodles 62°F, butter 48°F, sprouts 69°F. Noodles moved to walk in cooler, other items moved reach in cooler cooks line. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.egg roll 117°F, reheated. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 under dry storage shelf, 2 under stove cooks line, 7 under dish machine, 2 in dry storage next to office. Operator swept under dish machine at time of inspection. All droppings were dry. **Warning**
- High Priority - Stop Sale issued due to adulteration of food product. Chew marks on dry seaweed bag. **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Severs station hot water 76°F. No working cold water **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken 123°F, in reach in cooler at cooks line. **Repeat Violation** **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. Half expired. **Warning**
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12/16/2013 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area.(purses, etc. in kitchen on shelf near rice warmer/soup warmer)
- Basic - Food prepared with soiled equipment/utensil.(food prepped in mop sink)
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.(on shelf in kitchen) **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.(license expired 2-1-13)
- 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.(at 80?f in reach in cooler, employee said it was out during lunch)
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.(sprouts on cooks line at 52?f, iced down) **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.(raw chicken above raw shrimp and beef) **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.(in server area)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.(cooks line)
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.(cooked chicken in reach in cooler on cooks line)
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.(cooked chicken in reach in cooler on cooks line)
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3/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. less than 50 ppm Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. missing at one employee hand sink in kitchen area
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top area has lime build up
- Critical - Observed dead roaches on premises. two dead roaches in dry storage area
- Critical - Observed handwash sink used for purposes other than handwashing. one used as dump station and one blocked by utensils
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plastic container in sugar bin
- Observed leaking pipe at plumbing fixture. at employee hand sink on cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts on cooks line 68 degrees note item iced Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. duck note item placed in cooler Corrected On Site.
- Critical - Observed unlabeled chemical bottle. hand soap at employee hand sink in service area
- Observed utensils stored in crevices between equipment. knife store between cooler edge and table on cooks line
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef -pork 48 degrees in deli style cooler near wok observed pork -chicken-scallopes insame cooler 46-54 degrees on 3/29/12
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler near wok on cooks line
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs hanging on oven door
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. old tin foil used as shelf covering in kitchen area
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. top of hood on cooks line
- Critical - Violation: 45-39-2 Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc fire extinguisher sitting on shelf in kitchen area
- Critical - Violation: 47-15-2 Observed an uncovered electrical box. For reporting purposes only. light in walk in freezer
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3/29/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler near wok on cooks line
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. prep deli style cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.tongs hanging on oven door
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. old tin foil used as shelf covering in kitchen area
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on prep table in kitchen area
- Critical - Observed an uncovered electrical box. For reporting purposes only. light in walk in freezer
- Observed attached equipment soiled with accumulated dust. top of hood on cooks line
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting carrots for plate garnish Corrected On Site. Corrected On Site.
- Observed hole in ceiling. several holes observed near suppression system in kitchen area
- Observed hole in wall. gap between ceiling and wall off cooks line area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils held in 85 degree water on cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef -pork 48 degrees in deli style cooler near wok
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. spring rolls -wontons in prep deli style cooler 48/50 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice at sushi bar held over night product temperature 80 degrees note stop sale issued
- Critical - Observed rodent activity as evidenced by rodent droppings found. eight old dry rodent droppings observed on top shelf over cooks line prep area
- Critical - Observed rodent activity as evidenced by rodent droppings found. to many to count old dry rodent droppings in dry storage area which was an old walk in cooler
- Critical - Observed rodent activity as evidenced by rodent droppings found. to many to count old dry rodent droppings in storage area near walk in cooler on floor
- Observed utensils stored in crevices between equipment. knife stored between cooler edge and table edge
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. abc fire extinguisher sitting on shelf in kitchen area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). 3 pounds sushi rice held over night at 80 degrees
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3/28/2012 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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12/1/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. for fresh salmon escular and tilapia used raw in sushi bar
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. in walk in cooler
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. reusing cans for food storage
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. using imitation crab for the following items on menu cucumber salad - alaskan roll - ammarin roll
- Critical - Violation: 53B-08-1 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. using safestaff program but note all employees trained under program
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9/29/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. deli style cooler located on cooks line
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. for fresh salmon escular and tilapia used raw in sushi bar
- Critical - Identity of food or food product misrepresented. using imitation crab for the following items on menu cucumber salad - alaskan roll - ammarin roll
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging on oven doors
- Critical - Manager lacking proof of Food Manager Certification.
- 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
- Critical - Observed cloth used as a food-contact surface. in walk in cooler
- Observed employee with no hair restraint. missing on employee doing food prep
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touching peppers Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cup in sugar bin has no handle
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. on cooks line water temp 81 degrees
- Observed nonfood-grade containers used for food storage. reusing cans for food storage
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. batter mix on cooks line 56 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil on cooks line 70 degrees
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork-batter mix-chicken-scallops in deli style cooler 54/49 degrees cooler located in front of cooks line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice cooked yesterday left at room temp over night product temp 81 degrees note issued stop sale
- Critical - Observed potentially hazardous food thawed at room temperature. pork Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. sushi fish in walk in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. in walk in cooler
- Observed utensils stored in crevices between equipment. cooks knife stored between table edge and cooler located near cooks line
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). sushi rice
- Critical - Working containers of food removed from original container not identified by common name. condiment containers on cooks line not labeled of contents
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9/28/2011 | Routine - Food | Warning Issued |
- Critical - Observed cloth used as a food-contact surface.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed employee with no hair restraint behind sushi bar.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed interior of kitchen microwave soiled.
- Observed kitchen walls soiled with accumulated food debris.
- Observed meat cleavers stored in crevices between equipment. Corrected On Site.
- Observed open dumpster lid.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in kitchen coolers between use. Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. ( Exit door in restroom hallway).
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical - Working container of rice removed from original container not identified by common name.
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3/24/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in walk in cooler between use.
- Critical. Observed cloth used as a food-contact surface.
- Observed ripped/worn tin foil used as shelf cover.
- Observed utensils stored in crevices between equipment.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on storeroom floor.
- Observed ceiling tiles in disrepair.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed unlabeled spray bottle.
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11/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in kitchen coolers between use.
- Critical. Observed cloth used as a food-contact surface.
- 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.
- Observed ripped/worn cardboard used as shelf cover in deep freezer.
- Observed ripped/worn tin foil used as shelf cover.
- Critical. Observed missing/inaccurate warewashing machine data plate.
- Observed build-up of grease on hood filters above wok line.
- Observed knives stored in crevices between equipment.
- Observed grease accumulated under cooking equipment.
- Observed walls soiled with accumulated food debris.
- Critical. Observed unlabeled spray bottles.
- 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.( New employees are within 60 days).
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.[sushi rice]
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.{TONGS HANGING FROM OVEN HANDLE}
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.{ALL HANDWASH SINKS IN KITCHEN }
- No metal container installed for catching grease from hood drip tray. For reporting purposes only.
- Critical. Hand wash sink lacking proper hand drying provisions.[sushi bar]
- No Heimlich maneuver sign posted.
- Observed no child labor law poster.
- Areas that previously required the posting of a smoking sign have not posted a smoking not permitted sign.
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3/30/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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