- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. / cell phone, eye glasses **Corrected On-Site**
- Basic - Food stored on floor. / in walk in freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. / ceiling light in kitchen, above cook line
- Basic - Soil residue build-up on nonfood-contact surface. / exterior of bulk food container
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Working containers of food removed from original container not identified by common name. / bulk sugar container by office **Corrected On-Site**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. / chlorine 0 ppm
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. / cutted cabbage at 62F, 67F
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. / WD 40 next to slicer **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. / by office
- Intermediate - Refrigerator 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. / walk in cooler with ambient air temperature of 51F
|
07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - No chemical test kits provided when using sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
|
07/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Warning**
- Basic - Ceiling soiled with accumulated dust. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. DRINK IN DISHWASHING AREA **Warning**
- Basic - Employee with soiled clothing. LINE COOKS TSHIRTS SOILED WITH OLD FOOD DEBRIS **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food stored on floor. BUCKETS OF SOY SAUCE IN BACK OF KITCHEN **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. SIRACHA BOTTLES BEING REUSED FOR OTHER TYPES OF COOKING LIQUIDS **Warning**
- Basic - Hole in ceiling. WHERE UTILITY PIPES ENTER CEILING. **Warning**
- Basic - Ice buildup in walk-in freezer. **Warning**
- Basic - Leaking pipe at plumbing fixture. WOK LINE **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Non-stick coating peeling/chipping off of pans/utensils. OBSERVED RICE COOKER COATING PEELING AWAY. **Warning**
- Basic - Old labels stuck to food containers after cleaning. **Warning**
- Basic - Plumbing system in disrepair. BACKFLOW PREVENTER AT MOP SINK IS CRACKED **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. SHRIMP TEMPURA **Warning**
- Basic - Shelf under preparation table soiled with food debris. **Warning**
- Basic - Soiled dry wiping cloth in use. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wood food-contact surface not properly sealed. SHELF WITH SOY SAUCE BUCKET/DISPENSER **Warning**
- High Priority - Container of medicine improperly stored. **Warning**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
- High Priority - First aid supplies improperly stored. **Warning**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. SHRIMP TEMPURA, 47°; NOODLES, 46°; SHREDDED CABBAGE, 70°, BOK CHOY, 62°; TUNA, 52° **Warning**
- High Priority - Quaternary ammonium sanitizer in sanibucket not at proper minimum strength. BUCKET FOR SUSHI BAR READING 100ppm. SHOULD BE 200ppm PER MANUFACTURERS INSTRUCTIONS. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. RAW CHICKEN OVER SHELL EGGS **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. WD40ON SHELF OVER RICE **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Employee filled water pitcher/cup at handwash sink. **Warning**
- Intermediate - Hot water supply not maintained during peak periods. **Warning**
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime. **Warning**
- Intermediate - No chemical test kits provided when using 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. **Corrected On-Site** **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. **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, potentially hazardous (time/temperature control for safety) food 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. **Warning**
- 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. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. COOKED NOODLES **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. **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 correctly. **Warning**
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. **Warning**
|
5/7/2014 | Routine - Food | Warning Issued |
- Basic - Ceiling soiled with accumulated dust/ soil
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. End lights over kitchen line missing shields
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi area
- Basic - Working containers of food removed from original container not identified by common name. Par fried items not labeled
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted tofu, cooked beef and cooked chicken overstocked on cook line temping 54F . Product removed for cooling . Retempered to 45 in 30 min. Continue cooling. Advised storage levels to not exceed cooling level in pan **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Ice chute soiled/build up of mold-like substance/slime.
- 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.
|
9/16/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.underneath handsink near dish area. **Corrected On-Site**
- Basic - Food stored on floor. Multiple containers in dry storage area and in walk in cooler.
- Basic - Gaskets/seals on holding unit in poor repair. Inside reach in cooler bottom to the far left of the cook line.
- Basic - Grease accumulated under cooking equipment. Underneath fryer and stove in kitchen.
- Basic - Lid to dry storage food was badly broken in half.
- Basic - No copy of latest inspection report available.
- Basic - Reach in Cooler on frontline temped 51?f ambient air temperature. Cooler was heavily stocked with products.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish in bottom center reach in cooler on frontline temped greater than 50?f. Product was no in the process of preparation or cooling.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Observed raw chicken stored over raw shell eggs in walk in cooler.
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink by wok, far left side had a tray stored on top of the sink. Not allowing someone to wash hands. **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.
|
4/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of cutting board, and sushi area
- Violation: 37-01-1 Ceiling tile missing, over storage area located on 2nd floor.
|
1/9/2013 | Routine - Food | Call Back - Complied |
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of cutting board, and sushi area
- Violation: 24-10-1 Observed utensils stored in crevices between equipment, cleaver stored between food preparation table and deli unit, cooksline .
- Violation: 36-08-1 Observed floor and wall junctures not coved, coming off by kitchen area.
- Violation: 37-01-1 Ceiling tile missing, over storage area located on 2nd floor.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation, Tammy Laney was on duty, she is not food manager certified. This violation must be corrected by : 1-1-13.
- Critical - Violation: 53B-02-1 Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, spanish speaking employees .
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11/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Adulteration of food product, oil with floating roach, kitchen area, product was discarded no stop sale was issued. This violation must be corrected by : 11-2-12.
- Ceiling tile missing, over storage area located on 2nd floor.
- Critical - No conspicuously located thermometer in holding unit, deli unit kitchen area. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation, Tammy Laney was on duty, she is not food manager certified. This violation must be corrected by : 1-1-13.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface, used of round bowl to scoop ice,ice machine.
- Critical - Observed buildup of pink and black slime in the interior of ice machine.
- Critical - Observed dead roaches on premises, one floating inside uncovered oil container .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, cooks.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, spanish speaking employees .
- Observed floor and wall junctures not coved, coming off by kitchen area.
- Critical - Observed interior of microwave soiled.
- Critical - Observed roach activity as evidenced by one live roaches found on top of chlorine test strip container , dishwashing area .
- Critical - Observed toxic item stored in food preparation area, bottle with cleaner by sushi area.
- Critical - Observed uncovered food in holding unit/dry storage area, unco by kitchen vered container with oil.
- Observed utensils stored in crevices between equipment, cleaver stored between food preparation table and deli unit, cooksline .
- Critical - Raw animal food not properly separated from ready-to-eat food, packed on site raw chicken was stored beside desserts inside walk in freezer .
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, throughout.
- Wet wiping cloth not stored in sanitizing solution between uses, was stored on top of cutting board, and sushi area
|
11/1/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/17/2012 | Routine - Food | Call Back - Complied |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - over 66 seats in establishment. Counted between 80-90 seats. Seating change evaluation form provided to operator.
- 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. Only food manager training provided. Safestaff books on-site but no employee training completed. This violation must be corrected by : 04-29-12. Callback inspection: proof of training only provided for one employee - Edwin Flores 7/9/11, Safestaff. As informed by manager, training has been donne for all employees but certificates not yet issued.
|
4/30/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface - extraction hood filters.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface - walk in cooler fan cover.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashin - food debris observed in handsink at cookline. Call back inspection: handwash sinks still being used for other purposes - food debris observed.
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - over 66 seats in establishment. Counted between 80-90 seats. Seating change evaluation form provided to operator.
- 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. Only food manager training provided. Safestaff books on-site but no employee training completed. This violation must be corrected by : 04-29-12.
|
3/2/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures - reach in cooler next to cookline - air temperature measuring 52F. Food products stored in cooler since 2-28 also at temperature between 48-52F.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours - pasta dated 2-28 at 44F on 2-29. Condensation observed inside storage container. This violation must be corrected by : 3-2-12.
- Critical - Covered waste receptacle not provided in unisex employee bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - bleach/sanitizer container empty. Corrected On Site - 3-compartment sink set up with quat sanitizer.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements - over 66 seats in establishment. Counted between 80-90 seats. Seating change evaluation form provided to operator.
- No copy of latest inspection report.
- 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. Only food manager training provided. Safestaff books on-site but no employee training completed. This violation must be corrected by : 04-29-12.
- Observed build-up of grease on nonfood-contact surface - extraction hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor - containers of sauces and mayo - walk in cooler.
- Critical - Observed handwash sink used for purposes other than handwashin - food debris observed in handsink at cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - cooked chicken, shrimp sticks and cream cheese filled wontons removed from freezer 2-28 and placed in reach in cooler for thawing - temperatures above 48F on 2-29. Tempura batter prepared 2-28 at 52F on 2-29. All of the above products stored in reach in cooler with air temperature of 52F. This violation must be corrected by : 3-2-12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - raw chicken and beef at 48F - moved from walk in cooler to reach in cooler less than 2 hours - transferred back to walk in cooler for cooling; beef slices at 54F - stored 1 hour in prep cooler - transferred back to walk in cooler for cooling. This violation must be corrected by : 3-2-12.
- Observed residue build-up on nonfood-contact surface - walk in cooler fan cover.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - tempura batter made 2-28 - reach in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice) - cooked chicken, wontons, tempura batter, shrimp sticks.
- Critical - Thermometers not calibrated according to manufacturer's specifications - operator's thermometer at 16-18F using ice point method [inspector's thermometer reading 32F].
|
2/29/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. / 0ppm
- Equipment and utensils not properly air-dried. / Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed. / Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. / reach in cooler by the grill.
- Critical - No handwashing sign provided at a handsink used by food employees. / women's restroom.
- Critical - Observed buildup of slime in the interior of ice machine. / Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles. / dining room.
- Critical - Observed employee eating in a food preparation or other restricted area. / observed kitchen employees eating at cooklne.
- Critical - Observed food stored on floor. / buckets of sauces on floor / walk in cooler.
- Critical - Observed food stored on floor. / walk in freezer.
- Observed gaskets with slimy/mold-like build-up. / reach in cooler / cookline / Corrected On Site.
- Critical - Observed live flies in kitchen. / by mop sink.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. chlorine over 100ppm / sanitizing bucket / kitchen / Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. / mop sink.
- Critical - Working containers of food removed from original container not identified by common name. / rice, vinegar next to mop sink. / Corrected On Site.
|
11/9/2011 | 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. sushi fish front coolers.
- 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. Operator has safe staff books present, but no proof that food safety training actually occurred.
|
2/23/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 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. Operator has safe staff books present, but no proof that food safety training actually occurred.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several throughout kitchen on food prep surfaces.
- Critical - Observed buildup of soil in the upper interior of ice machine.
- Critical - Observed employee eating in a food preparation or other restricted area. employees eating in kitchen placing bowls on cutting boards.
- Critical - Observed employee use restroom then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Repeat Violation.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee touched glasses then placed on gloves no hand washing. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. bracelets/wrist bands worn on employee preparing green beans.
- Critical - Observed food stored on floor.salmon stored on the floor during preparation. Corrected On Site.
- Critical - Observed food with mold-like growth. onions in bag moldy.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over sushi roe.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. tongs and rice scoops.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cooler not indicated under time as a public health control. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. garlic and oil, fried tofu, teriyaki chicken.
- Critical - Observed potentially hazardous food thawed at room temperature. frozen beef and chicken.
- Observed ripped/worn tin foil used as shelf cover. upper food storage shelf.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. operator wrote times of product when inspector walked in facility.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked noodle in walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sushi fish front coolers.
- Wet wiping cloth not stored in sanitizing solution between uses. throughout kitchen on sushi line.
|
2/22/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/22/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw eggs over condiments and produce.
- Violation: 1 37 Observed dusty ceiling vents.
- Violation: 1 26 Hot sauce bottles reused.
- Violation: 1 14 Observed bamboo sushi rollers used on sushi.
- Violation: 1 05 Observed inaccurate thermometer.
- Violation: 1 3d Cooling using unapproved method.
- Violation: 1 32 Observed no paper towels at hand sink.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed nasty raw chicken gloved hands in 3 compartment sink. Corrected On Site.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. portables
- Violation: 37-19-1 Observed moldy/dusty AC vents over food prep area.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Observed safestaff books but no proof any employees have been trained.
|
10/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- 1b Stop sale issued.
- 3a PHF cold held greater than 41 degrees or below.
- 3d PHF cooling from 135 degrees to 70 degrees within 2 hrs.
- 3d Cooling using unapproved method.
- 32 Observed no paper towels at hand sink.
- 05 Observed inaccurate thermometer.
- 14 Observed bamboo sushi rollers used on sushi.
- 26 Hot sauce bottles reused.
- 37 Observed dusty ceiling vents.
|
10/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). improper cooling. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. food in walkin cooler.
- Critical. Observed food being cooled by nonapproved method. holding at room temperature for extended time keeping food in containers with tight fitting lids. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. chicken thighs Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walkin cooler
- Critical. Observed food stored in a prohibited area. raw chicken bowl stored on top of garbage can.
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs over condiments and produce.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. washed nasty raw chicken gloved hands in 3 compartment sink. Corrected On Site.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. for garlic and oil, noodles, chicken, beef.
- Critical. Observed employee use a drink then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. nasty raw chicken gloved hands in standing water inside a wok at the cookline.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. At cookline while cooking chicken.
- Observed cutting board grooved/pitted and no longer cleanable. portables
- Observed moldy/dusty AC vents over food prep area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Observed safestaff books but no proof any employees have been trained.
|
10/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name.sugar container. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked broccoli and noodles. Repeat Violation. Corrected On Site.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles at 70 degrees in 5 hrs. Corrected On Site.
- Critical. Observed food stored on floor. soy beans walkin freezer. Repeat Violation.
- Observed equipment in poor repair. plastic containers chipped, cracked melted.
- Observed cutting board grooved/pitted and no longer cleanable. portables black from use. Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. knives and cleaver stored in between prep tables.
- Critical. Hand wash sink lacking proper hand drying provisions. 3 comp sink hand sink.
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3/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cookline reach in cooler, items out of protection of cooler.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler.
- Critical. Violation: 08A-28-1 Observed food stored on floor. cases walkin freezer. beans in walkin cooler.
- 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. metal cup in vinegar container.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. portables
- Critical. Violation: 22-20-1 Observed buildup of soil in the interior of ice machine.
|
9/17/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cookline reach in cooler, items out of protection of cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. cooked beans and noodles in hot hold frontline.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken and pork sitting on 5 gal buckets of sauces, walkin cooler.
- Critical. Observed food stored on floor. cases walkin freezer. beans in walkin cooler.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. chef handle carrot with bare hands. 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. metal cup in vinegar container.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. over soy sauce and sugar and on food shelf back kitchen.
- Observed cutting board grooved/pitted and no longer cleanable. portables
- Wet wiping cloth not stored in sanitizing solution between uses. prep tables and cutting boards.
- Observed sponge used as a wiping cloth on a food-contact surface. 3 comp sink
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Hot water not provided/shut off at employee hand wash sink. sushi hand sink.
- Critical. Observed handwash sink used for purposes other than handwashing. cookline hand sink by 3 comp sink holding wiping buckets.
- Critical. Current Hotel and Restaurant license not properly displayed.
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9/16/2009 | Routine - Food | Warning Issued |
| No report available. | 12/30/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/6/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/6/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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