- Basic - Accumulation of debris in three-compartment sink.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor tiles cracked, broken or in disrepair. Kitchen area
- Basic - Food debris accumulated on kitchen floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No handwashing sign provided at a hand sink used by food employees. Most hand sinks
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site**
- High Priority - Raw animal food stored in same container as ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Fryer area
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. All coolers
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Cook line
- Intermediate - Handwash sink used for purposes other than handwashing. Cook line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice **Warning** . During Stipulation Call Back Inspection observed no time marking (Start /End) and no written plan for Sushi Rice . Sushi rice at 84°f.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shrimp, rice. **Warning** . During Stipulation Call Back Inspection observed no time marking (Start /End) and no written plan for Sushi Rice . Sushi rice at 84°f.
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3/24/2014 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Bathroom door left open other than during cleaning or maintenance.
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Seating approved on License : 8. Observed approximately 48 seats.
- Basic - Floor area(s) covered with standing water. By front counter (Sushi Bar Area) . **Corrected On-Site**
- Basic - Floors not maintained smooth and durable. Back kitchen areas.
- Basic - In-use rice scoop/spoon stored left from night before by sushi rice.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Back kitchen area.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Back kitchen area.
- Basic - Wiping cloth sanitizing solution (bucket/container) stored on the floor. By cook line.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 98°f, sushi rice (stop sale) product from 02/13/14 at 72°f. Corrected on site with time marking as to when process started other from 02/13/14 discarded it.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 70 degrees Fahrenheit and less than 135 degrees Fahrenheit more than four hours. See stop sale. Approximately 2lbs of Sushi Rice from day before. 02/14/14 Sushi rice 72°f. No time as a Public Health Control .
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs stored over cooked plant foods at reach in cooler (white doors) by cook line.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris in it . Must define hand washing sinks and preparation sinks.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi Rice must have written procedures and time marking as soon as Sushi rice falls under 135°f . Time marking of 4 Hrs.
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2/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris. **Warning** during Call Back under Ice Machine food debris under it.
- Basic - Floors not constructed to be easily cleanable. **Warning** Must seal floors by next Routine Inspection.
- Basic - Floors not maintained smooth and durable. **Warning** Must correct by next Routine inspection.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Back reach in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Ware washing container at hand sink. **Warning** During Call Back hand sink used for other purposes (Front Counter/ Line) food debris in it , utensils in it.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by cook line. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Download form and placed time marking. **Warning** During Call Back observed no time marking and written plan for Sushi Rice.
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11/20/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line food-contact shelves. By dishwasher area ( Cardboard used as liner). **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Soda cases , beer. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation** **Warning**
- Basic - Floor soiled/has accumulation of debris. **Warning**
- Basic - Floors not constructed to be easily cleanable. **Warning**
- Basic - Floors not maintained smooth and durable. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - Plumbing system in disrepair. Cook line hand washing sink . **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Back reach in cooler. **Warning**
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Back cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked brown rice 55°f. **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. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. PARASITE DESTRUCTION ON INVOICES DOES NOT SPECIFY WHICH FISHES HAVE GONE TO THE PROCESS. ALL FISH ARRIVED FRESH TO ESTABLISHMENT. INVOICE MUST SPECIFY FISHES THAT ARE USED IN RAW SERVING THAT HAVE GONE THRU PARASITE DESTRUCTION PROCESS. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Brown rice at 55°f . Action taken: Reheated it for hot holding. **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 used handwash sink as a dump sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Ware washing container at hand sink. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by cook line. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Download form and placed time marking. **Corrected On-Site** **Warning**
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9/17/2013 | Routine - Food | Warning Issued |
- Basic - Employees with no hair restraints while engaging in food preparation. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning**
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. All equipments, (microwave, cooking equipment, Coolers) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall soiled with accumulated grease. Cooking area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shrimp, rice. **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**
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5/13/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Employees with no hair restraints while engaging in food preparation. **Warning**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Ice scoop stored with handle in contact with ice in ice bin. **Warning**
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. All equipments, (microwave, cooking equipment, Coolers) **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wall soiled with accumulated grease. Cooking area **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For shrimp, rice. **Warning**
- Intermediate - Reach-in cooler not 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. Adding ice until service arrives. **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**
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3/1/2013 | Routine - Food | Warning Issued |
- Critical - No conspicuously located thermometer in holding units.
- Critical - Nonexempt fish has not undergone proper parasite destruction proof. Fish must be served cooked or discarded.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing. BACK
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. EGGS OVER VEGETABLES (RI COOLER)
- Observed wall soiled with accumulated grease. COOKING AREA
- Plumbing system in disrepair. HWS NOT WORKING AT FRONT PREP AREA.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor. Repeat Violation.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed interior of microwave soiled. Repeat Violation.
- Critical - Observed interior of reach-in cooler/freezer soiled with accumulation of food residue. Repeat Violation.
- Observed leaking pipe at plumbing fixture. BACK Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI (ICE ADDED)
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated grease. KITCHEN
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Splash guard needed on prepp. area between hand sink and food.
- Wet mop not hung to dry. Repeat Violation.
- Wet wiping cloths not stored in sanitizing solution between uses. Repeat Violation.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. SHRIMP NEXT TO LETTUCE (BACK RI COOLER)
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior/exterior of microwave soiled.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Plumbing system in disrepair. BACK HW SINK
- 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. (K)
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- SPLASH GUARD MISSING ON HAND SINK AT PREP AREA
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over carrots
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. sauces
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical. Violation: 09-05-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Violation: 36-08-1 Observed floor and wall junctures not coved. Behind 3compartment
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
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9/17/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food being cooled by nonapproved method. brown rice cooled covered in cooking pot
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.operator discarded brown rice
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over cooked food. raw chicken stored over cooked chicken
- Critical. Observed uncovered food in holding unit/dry storage area. flour containers left uncoveredver night
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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 employee wash hands with no soap. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.OPERATOR INSTRUCTED TO USE 3compartment sink to properly sanitize equipment
- Wet wiping cloths not laundered daily.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris on nonfood-contact surface. dishmachine detergent containers
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed clean equipment stored on floor.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing. to store dirty dishes
- Observed floor and wall junctures not coved. Behind 3compartment
- Observed food debris accumulated on kitchen floor.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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 Corrected On Site. Corrected On Site.
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7/15/2010 | Routine - Food | Warning Issued |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.front counter1. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front counter1 Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shrimp over prepared carrots Repeat Violation.
- Critical. Observed raw animal food stored over cooked food.eggs
- Critical. Observed uncovered food in holding unit/dry storage area. Corrected On Site. Repeat Violation.
- 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.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands. Repeat Violation.
- Observed employee with no hair restraint. Repeat Violation.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/wiping cloths.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation. Corrected On Site.
- Critical. Observed soil residue in storage containers. Repeat Violation.
- Critical. Observed interior and exterior of microwave soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.throughout restaurant . Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.unwrapped straws. Repeat Violation.
- Observed leaking pipe at plumbing fixture.waitstaff sink,3 compartment sink.
- Critical. Observed handwash sink used for purposes other than handwashing.all handwashing sinks. Repeat Violation.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.all handwashing sinks Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.2 front counter,waitstaff area. Repeat Violation.
- Observed debris accumulated under cooking equipment/back aa sinks,refrig,etc. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Repeat Violation.
- Light not functioning.back area.
- Critical. Person in charge failed to insure proper handwashing by employees. Repeat Violation.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Repeat Violation.
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3/1/2010 | Complaint Full | Administrative complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.front counter1. Repeat Violation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed food stored in ice used for drinks.
- Critical. Observed raw animal food stored over ready-to-eat food. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Repeat Violation.
- Observed nonfood-contact equipment in poor repair.ice machine missing motor cover.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue in storage containers.
- Critical. Observed soil buildup inside&outside ice bin.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.shelving ,walls,etc. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Repeat Violation.
- Observed food debris accumulated on kitchen floor and under equipment .
- Observed dusty ceiling tiles and/or air conditioning vent covers/lights.
- Observed unclean building components, attachments or fixtures.bird droppings on benches outside .
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper handwashing by employees.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- 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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11/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 4/22/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/18/2009 | Routine - Food | Warning Issued |
| No report available. | 9/30/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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