- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All fans in kitchen
- Basic - Food stored on floor. Sauce buckets on kitchen floor and walk in cooler
- High Priority - Raw animal food stored over ready-to-eat food. Chicken eggs,beef over rte sauces
- 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. Noted soy paste in walk in cooler not date marked. As a note, when raw fish becomes designated for use as sushi , it becomes RTE Soy paste
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pre fried chicken not marked
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10/31/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. To go cup in cornstarch barrel
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All fans in kitchen
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch bag in sushi reach in cooler **Corrected On-Site**
- Basic - Food stored in a location that is exposed to splash. Rice bin under dish machine drainboard
- Basic - Food stored on floor. Sauce buckets on kitchen floor and walk in cooler
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. In restrooms **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Vitamin waters and water in sushi reach in cooler and in walk in cooler . **Corrected On-Site**
- Basic - Single-service articles improperly stored. To go containers under shelf with employee beverages
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk in cooler , saw peppers over prepped green beans
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On ushi line **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Soy paste in wic vinegar bottle on cook line sauce bottle on sushi line
- High Priority - Employee washed hands with no soap. Server at front hand sink **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. By blender in front
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prepped kale and lettuce on sushi line 62F . Cornstarch 46F , fresh garlic in oil 53F(on cook line) cream cheese on sushi line (56f) Product will be appropriately iced.
- High Priority - Raw animal food stored over ready-to-eat food. Chicken eggs,beef over rte sauces
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Noted beef over scallops
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi chef cleaned knives and did not change gloves
- High Priority - Toxic substance/chemical stored by or with food. Sanitizer on counter by garnish pan **Corrected On-Site**
- 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. Noted soy paste in walk in cooler not date marked. As a note, when raw fish becomes designated for use as sushi , it becomes RTE
- Intermediate - Employee rinsed utensil in handwash sink. Server rinsed blender cup in HWS **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. . Certificate faxed over **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Certificate faxed over **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter handsink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Front counter hand sink **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pre fried chicken not marked
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fried chicken pulled from freezer not marked ( date on box was prep date when frozen) **Corrected On-Site**
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10/30/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone stored on cans of bamboo shoots located on mainline
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch while preparing sushi
- Basic - Food stored in a location that is exposed to splash/dust. Boxes of oils stacked directly next to hand wash sink
- Basic - Food stored under dripping water line. Peppermint stored in cabinet ,located front area
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cooler on expo line and cooler in wok area
- Basic - Reuse of single-use container bottle of hot chili sauce Observed water, liquid oil inside several bottles on Main cooks line.
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed plastic cups stored underneath rinse Sink located in front area. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Back prep kitchen **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bottles of sauces not label stored in reach in cooler near Expo line **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Cartons of eggs stored above soy sauce container Located inside walk in cooler.
- High Priority - Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. Bubble tea area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. White panel inside ice machine
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed server wash hands in 3 comp sink **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Repeat Violation**
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner stored bubble tea area
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: Buildup of soiled material on racks in walk in cooler. Priority: Intermediate
- Basic - Observed: 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 area of drink container. **Repeat Violation** Priority: Basic
- Basic - Observed: Nonfood-grade paper towels used in direct contact with food. Priority: Basic
- High Priority - Observed: Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp and fish roe. Manager included fish roe on his written plan, time as a public health control. Priority: High Priority
- High Priority - Observed: Potentially hazardous (time/temperature control safety) hot held at less than 135 degrees Fahrenheit or above. Cooked shrimp held less than four hours on sushi line. Manager has decided to use time as a public health control. Priority: High Priority
- High Priority - Observed: Raw animal food stored over ready-to-eat food. Raw shell eggs stored over soya sauce in walk in cooler. Priority: High Priority
- Intermediate - Observed: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employee trained. Priority: Intermediate
- Intermediate - Observed: Spray bottle containing toxic substance not labeled. Bleach and glass cleaner at front line area. Priority: Intermedidate
- Basic - Observed: Trays with lettuce stacked on top of each other without any deli paper in between the trays to protect the lettuce from the bottom of the trays. Priority: Basic
- Basic - Observed: Unwashed snow peas stored over rice noodles in walk in cooler. Priority: Basic
- Basic - Observed: Walk-in cooler gaskets soiled with slimy/mold-like build-up. Priority: Basic
- Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Priority: Basic
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11/18/2013 | Complaint Full | Inspection Completed - No Further Action |
- 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. Open bottle of drinking water at the sushi bar.
- Basic - Employee personal items stored in or above a food preparation area. Cellphones, keyed on the shelf at the cookline. **Repeat Violation**
- Basic - Equipment in poor repair. Sushi case with broken glass.
- Basic - Food storage container/container lid cracked or broken. Storage containers.
- Basic - Food stored on floor. All foods must be stored off the floor 6 inches. **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Wiping towel under the cutting board. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of the scoop in the cornstarch. **Corrected On-Site**
- 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. Plate scooping the sushi rice . Plastic cup without a handle scooping the sauce. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw marinated chicken out side on the sauce soy bucket thawing **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Drinking cups at the sushi bar exposed to splash from the hand washing. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Hand sink at the sushi bar. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fishes in the walk in freezer not labelled.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Talapia - no parasite destruction available on the property.
- 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. Sushi rice at the sushi bar. **Corrected On-Site**
- High Priority - Toxic substance/chemical improperly stored. Dish liquid stored next to the cups at the sushi bar. **Repeat Violation**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Sushi bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Assisted manager to complete Time as Public health control written procedure for sushi rice. **Corrected On-Site**
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6/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi rolls are not changed every four hours.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On lids of food containers
- Basic - Case/container/bag of food stored on floor in walk-in cooler - sauces
- Basic - Clean knives/utensils stored in crevices between equipment. Cleaver on top of microwave and between reach in cooler and wall **Corrected On-Site**
- Basic - Container stored in direct contact with chicken that was n an open container - make table
- Basic - Employee beverage container in a food preparation 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 personal items stored in or above a food preparation area. Hat with dry goods
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Ice scoop handle in contact with ice. Sushi bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi bar
- Basic - No handwashing sign provided at a hand sink used by food employees.Mens' Restroom.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Paper towel used as liner for food container. In food storage container - onions and fried foods
- Basic - Reuse of single-service articles. Black plastic single use food containers observed washed and reused.
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Sushi oven.
- Basic - Stored food not covered in walk-in cooler. Container of sauce
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Brocolli above washed veg WIC
- Basic - Wall in disrepair. Strip separating from wall - near walk in freezer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. Spice in kitchen.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Dented/rusted cans present. See stop sale. Bamboo shoots
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 70?, octopus 45?
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw beef and chicken above raw shrimp WIC. Beef over shrimp - WIF, Chicken over soy sauce WIC, RTE foods stored in front of shrimp on make table
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. One glove removed and hand rinsed in water. Both gloves must be removed and properly washed. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Chemical containers stored next to food containers **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine over 200ppm
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime. Soda machine
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu: cooked versus raw items not indicated on menu
- 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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On catering menu
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken in WIC and tuna in sushi cooler.
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4/15/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi line.Advised operator to adjust thermoststat on reach in coolers at sushi line .
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Op ppm .Sanitizer bucket is low. Corrected On Site.
- Critical - Hot water not provided at employee hand wash sink.
- Critical - Hot water not provided throughout the establishment .Water heater issues.
- Critical - Manager lacking proof of Food Manager Certification. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime inside the ice dispensing nozzles.Dining room.
- Critical - Observed buildup of soiled material on racks in the walk in cooler.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.Employee touched raw beef and then touched noodles.
- Critical - Observed food stored on floor.Chicken stock on the floor at the walk in freeezer . Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled.Cooks line .
- Critical - Observed open package of chicken stored over beef in walk in freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Noodles in walk in .cooler
- Critical - Observed trays with lettuce stacked on top of each other at expedite station. Repeat Violation.
- Critical - Observed unlabeled spray bottle.Degreaser in kitchen .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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9/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 08A-04-1 Observed unwashed bell peppers stored over prepped brocoli at walk in cooler.
- Critical - Violation: 08A-26-1 Observed open package of beef stored over chicken stock at walk in freezer . Corrected On Site. Repeat Violation.
- Critical - Violation: 08B-04-1 Observed bowls of edamame stored on top of each other without any deli paper separating them at cooks' line area . Repeat Violation.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.Blocked by bucket at three comp sink area . Corrected On Site.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times.Three comp sink area .
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7/13/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.Sushi line. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Blocked by bucket at three comp sink area . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times.Three comp sink area .
- Critical - Handwashing cleanser lacking at handwashing sink .Sushi line . Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proof of required employee training provided with an approved program. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed bowls of edamame stored on top of each other without any deli paper separating them at cooks' line area . Repeat Violation.
- Critical - Observed buildup of soiled material on dishwashing racks .
- Critical - Observed food stored on floor.Noodles at walk in freezer Corrected On Site.
- Critical - Observed open package of beef stored over chicken stock at walk in freezer . Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprouts held less than four hours on the cooks' line .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked after placing in walk in cooler.Chicken stock.
- Critical - Observed soil buildup inside ice dispensing nozzles at dining room.
- Observed towel placed under cutting board . Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by food.Flex seal stored by oyster flavored sauce. Corrected On Site.
- Critical - Observed unwashed bell peppers stored over prepped brocoli at walk in cooler.
- Critical - Working containers of food removed from original container not identified by common name.Wine vinegar under food storage shelf.
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5/9/2012 | Routine - Food | Warning Issued |
- Violation: 15-31-1 Observed cloth towel placed under cutting board.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-21-1 Observed soil buildup inside ice bin.Sushi line area.
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10/6/2011 | Routine - Food | Call Back - Complied |
- Clean utensils not stored inverted or in a protected manner.Dishwashing area.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an open beverage container on a food preparation table Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets
- Critical - Observed buildup of slime surrounding ice dispensing nozzles in dining room.
- Observed cloth towel placed under cutting board.
- Critical - Observed open package of chicken stored over pork at walk in freezer.
- Critical - Observed open package of chicken stored over soup at walk in freezer . Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Eel held less than four hours.
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of fish stored over avocado in walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw shell eggs stored over shrimp in walk in cooler.
- Critical - Observed soil buildup inside ice bin.Sushi line area.
- Critical - Observed toxic item stored by food.Bleach by the cook line.
- Critical - Observed trays of food stacked on top of each other.
- Critical - Observed unlabeled spray bottle.Bleach bottle in kitchen .
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/2/2011 | Routine - Food | Warning Issued |
- Ceiling tile not in place by the entrance of kitchen.
- Critical - Handwash sink not accessible for employee use at all times.Lid on top of handwashing sink.
- Observed build-up of dust on nonfood-contact surface.Filters in kitchen .
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the walk in cooler. Repeat Violation.
- Critical - Observed containers of chicken stack on top of each other with no cover.
- Critical - Observed food being cooled by nonapproved method.Noodles covered in walk in cooler.
- Critical - Observed food stored on floor.Tuna in walk in cooler.
- Critical - Observed interior of microwave soiled.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of chicken stored over soup in walk in freezer .
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3/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Fried cream cheese in walk in cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Bean sprouts held less than four hours in reach in cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tuna on sushi line.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Sushi reach in cooler.
- Critical. Observed unwashed {vegetables stored over krab sticks in walk in cooler.
- Critical. Bok choy not washed prior to preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over cooked chicken in walk in cooler.
- Critical. Observed food stored on trays on top of each other.Lettuce and cake in kitchen.
- Critical. Observed cloth used as a food-contact surface.Eel stored on top of towel on sushi station
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed employee was in the process of putting on gloves to handle food but did not wash his hands. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed soiled wet wiping stored under a cutting board.
- Critical. Observed buildup of soiled material on racks in the walk in cooler.
- Observed build-up of grease on nonfood-contact surface.Inside fryer cabinets.
- Observed residue build-up on nonfood-contact surface.Paper towel holder by fryers.
- Observed gaskets with residue build-up.White freezer .
- Observed utensils stored in crevices between equipment.Cleaver by where sauces are stored .
- Critical. Handwash sink not accessible for employee use at all times.Blocked by brooms. Corrected On Site.
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8/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/21/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil less than four hours.3/16/10 garlic and oil at 78 degrees F.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination.Lemons at drink station.
- Critical. Violation: 08A-28-1 Observed food stored on floor.Oil container in kitchen area. Repeat Violation.
- Critical. Violation: 08A-28-1 Observed food stored on floor.Chicken pot pie in walk in freezer. Repeat Violation.3/16/10 Bones and chicken on walk in freezer floor.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning.
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3/16/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.General Tso's chicken area.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Corn starch held less than four hours.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Garlic and oil less than four hours.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Rice in storage area. Repeat Violation.
- Critical. Displayed food not properly protected from contamination.Lemons at drink station.
- Critical. Observed raw animal foods not properly separated from each other in walk in freezer.Raw chicken stored over scallops in walk in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shell eggs stored over soya sauce in walk in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shrimp stored over chicken in walk in cooler.
- Critical. Observed food stored on floor.Chicken pot pie in walk in freezer. Repeat Violation.
- Critical. Observed food stored on floor.Oil container in kitchen area. Repeat Violation.
- Critical. Observed uncovered food in walk in cooler.Onions. Corrected On Site.
- 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.Rice in back line.
- Observed in-use utensil stored in water below 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.
- Critical. Observed a servers with artificial nails and nail polish working with exposed food without wearing intact gloves.Ice.
- Critical. Observed an open beverage container on a food preparation table . Corrected On Site.
- Food-contact surface not smooth and easily cleanable.Sushi mats. Repeat Violation.
- Observed nonfood-grade containers used for food storage.Cans of ketchup,oyster sauce in walk in cooler.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean utensils stored by wash section of three comp sink. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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3/8/2010 | Routine - Food | Warning Issued |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.Noodles in walk in cooler.
- Critical. Working containers of food removed from original container not identified by common name.Oil and vinegar in cooks' line..
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken stored over cooked chicken in walk in cooler.
- Critical. Observed food stored on floor.Vegetable oil in kitchen.
- Critical. Observed food stored on floor.Egg noodles in walk in freezer .
- Food-contact surface not smooth and easily cleanable.Bamboo sushi mats.
- Critical. Chlorine sanitizer not at proper minimum strength for wiping bucket.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of slime surrounding ice dispensing nozzles.Servers' area. Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed wall soiled with accumulated black debris in dishwashing area.Below dishwasher .
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.Boxes.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/31/2009 | Routine - Food | Warning Issued |
| No report available. | 1/26/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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