- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
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10/31/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline reach in cooler temping at 77 degrees . This violation must be corrected by : 10/27/11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Prepped raw chicken in the cookline cooler at 77 degrees. Observed the cooler iced on the fans and fans not blowing.
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10/26/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Bottles at the habachi cooking area. Call Back found the several bottles of cooking sauces at the habachi cooking area unlabeled.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crawfish 53 degrees, pork dumplings 51 degrees, fried tofu 50 degrees, cookline cooler. Removed to walk in frezeer to chill. Corrected On Site. Call back found the cookline reach in cooler with prepped raw chicken at 77 degrees, and the ambient temperature of the equipment at 77 degrees.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw prepped chicken wings over the prepped blue crab in the walk in cooler. Call Back found containers of prepped raw, uncovered, chicken over seafood, and stored next to cooked fish in the walk in cooler.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Boxes of raw catfish stored over the sliced prepped ham in the walk in frezeer . Raw prepped beef stored over the container of cooked uncovered blue crabs.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Walk in frezeer. Call Back found several containers/boxes of food stored on the floor.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle scooping the sauce. Corrected On Site. Call Back found a non-handle plastic container scooping the sauce.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the habachi cooking area in water at 85 degrees. Corrected On Site. Call Back found cooking utensils in water at 110 degrees at the habachi cooking area.
- Violation: 15-22-1 Observed insect control device installed over food preparation area. Hanging bug trap in the dry storage area with several flies. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Habachi cooking area.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on meat grinder.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Grill and flattop at the habachi cooking area. Call Back found the habachi cooking flattop grill too soiled with encrusted food debris.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Violation: 38-10-1 Light not functioning under the hood above the fryers.
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10/26/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Carbon dioxide/helium tanks not adequately secured. Dry storage area.
- Critical - Displayed food not properly protected from contamination. Rice cooker was unprotected filled with rice.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of the scoop burried in the flour.
- Light not functioning under the hood above the fryers.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cut-off plastic container scooping the cooked rice.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Door on the sushi bar case.
- No copy of latest inspection report.
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Cookline reach in cooler.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee in the kitchen handling vegetable at the cookline and chopping brocolli with bare hands without an alternative operating procedure. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain all the storage shelves at the sushi bar clean.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Maintain all the storage shelves in the kitchen cooking area clean.
- Observed build-up of grease on nonfood-contact surface. Hood filters at the habachi cooking area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking from an open bottle at the habachi area. Corrected On Site.
- Critical - Observed encrusted, soiled material on meat grinder.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Dispensing food into handsink at the sushi bar.
- Critical - Observed food stored on floor. Dry storage area.
- Critical - Observed food stored on floor. Walk in frezeer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Grill and flattop at the habachi cooking area.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle scooping the sauce. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at the habachi cooking area in water at 85 degrees. Corrected On Site.
- Observed insect control device installed over food preparation area. Hanging bug trap in the dry storage area with several flies. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crawfish 53 degrees, pork dumplings 51 degrees, fried tofu 50 degrees, cookline cooler. Removed to walk in frezeer to chill. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Boxes of raw catfish stored over the sliced prepped ham in the walk in frezeer .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw prepped chicken wings over the prepped blue crab in the walk in cooler.
- Critical - Observed toxic item stored by food. Box of bleach stored with melons in the rear kitchen area, rear exit door..
- Critical - Observed uncovered food in holding unit/dry storage area. Sugar,salt, msg in the storage.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cookline area.
- Plumbing system in disrepair. Handsink at the sushi bar clogged with food.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Cream cheese at 57, krab meat 50 degrees, sushi bar. Prepped at 11am. Corrected On Site. Products removed at 3pm.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Puddings/cut melons at the buffet. Products removed at 3pm. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice at the sushi bar. Products removed at 3pm. Corrected On Site.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Employee shorts on the rack with the foils in the dry storage.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled apron on the table with the water melons.
- Soiled items for warewasher machine not disassembled as necessary to allow access of detergent to all parts. Observed dishes been overstacked in the trays for the dishwashing machine . Performed training with manager and employee at the dishwashing area. Corrected On Site.
- Critical - Stem type thermometer not within the intended measuring range of use.
- Wash solution not clean at the 3-compartment sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Habachi cooking area.
- Critical - Working containers of food removed from original container not identified by common name. Bottles at the habachi cooking area.
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8/19/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at the 3-compartment sink area. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Handsink at the cooking area. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dinner plate without a handle scooping the sushi rice. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler at the cookline . Corrected On Site.
- Observed employee with no hair restraint. Employee at the habachi cooking area. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at the habachi cooking area. Corrected On Site.
- Observed insect control device installed over food preparation areas.
- Critical - Observed toxic item stored in food preparation area. Cleaning solutions stored at the habachi cooking area. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice not marked with time control indicating the 4-hour hold. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Baked fish 95 degrees, sesame rolls 99 degrees, french fries 95 degrees, buffet. REHEATED. Corrected On Site.
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6/20/2011 | Complaint Full | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured in the dry storage area.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bucket 200ppm + cookline . Corrected On Site.
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. Bucket 200ppm + dishwashing area. Corrected On Site.
- Critical - Covered waste receptacle not provided in women's bathroom, inside the stalls..
- Critical - Establishment not maintaining shellstock tags for 90 days. Oysters tags.
- Critical - Handwash sink not accessible for employee use at all times. Observed imitation krab being thawed in the handsink at the sushi bar. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink at the cookline .
- No suitable facilities provided to store employee clothing and other possessions. Employee clothing in the dry storage area. Corrected On Site.
- Critical - No tag on fresh shellfish. Oysters tags removed from the box in the walk in frezeer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of soda on the prep table in the rear cooking area. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Sushi employee handled the soiled wet wiping towels at the handsink, went back to make the summer rolls without washing his hands. Corrected On Site.
- Critical - Observed food stored on floor. Walk in frezeer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the convection oven.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Spatulas in standing water at 81 degrees. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Trash can storing rice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 71 degrees at habachi cooking area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Crembulee 46 degrees, buffet. Iced. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Habachi raw chicken 47 degrees, pork 48 degrees, shrimps 46 degrees. Iced. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spring rolls 58 degrees, cooked chicken 69 degrees , prep area. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken unbagged stored with the imitation krab, corn in the walk in cooler.
- Critical - Observed toxic item stored in food preparation area. Soap, windex at the habachi area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Fried noodles left unprotected at the buffet plate area. Corrected On Site.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Sushi bar.
- Critical - Packaged foods not properly protected from cuts when the case-overwrap is opened. Rice, flour, cornstarch in the dry storage area left open.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Oysters tags.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employees leaving the cooking area in the rear. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or cover. Broken light shield above the makeline cooler in the kitchen.
- No Heimlich maneuver sign posted.
- Critical - No oyster warning sign with required language provided. 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. NEW OPERATOR. Employees must be trained within 60 days of hire.
- Observed no child labor law poster.
- Observed unnecessary items on the premise.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only. Dry storage area.
- Plumbing system in disrepair. No water going to the dishwashing machine . No water going to the dishwashing machine to wash equipment /utensils.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Water pressure lacking at fixtures that require the use of water. Dishwashing machine.
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5/2/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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