- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Plumbing system in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.
- Intermediate - Handwash sink used for purposes other than handwashing.
- 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.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
|
09/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Observed: Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Observed: Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
|
07/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Lime scale build-up inside coffee nozzles.. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Surface rust on top of chest freezer **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Basic - Worn, torn and/or soiled floors/carpeting.dining area **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. By warewashing area **Warning**
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07/24/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Baking/pizza pans have accumulation of black debris. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Ceiling tile in disrepair. Water damaged by ice machine. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Dead roaches on premises. About 50 small dead roaches underneath the corner of 3 compartment sink. operator swept and discarded dead roaches. Last pest control performed on 4/30/14. **Corrected On-Site** **Warning**
- Basic - Employee preparing food in customer section of dining area. **Corrected On-Site** **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floors not maintained smooth and durable.inside walk in freezer. Floor is lifting. **Warning**
- Basic - Food stored in undrained ice. Crabs **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - Insect control device installed over food preparation area. **Warning**
- Basic - Lime scale build-up inside coffee nozzles.. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Surface rust on top of chest freezer **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Repeat Violation** **Warning**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Walk-in cooler/walk-in freezer floor soiled. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Repeat Violation** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- Basic - Worn, torn and/or soiled floors/carpeting.dining area **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Oil and fresh garlic at 90 f by cook line. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. By warewashing area **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For raw tilapia sushi roll and raw salmon sushi rolls served at sushi bar **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp sushi rolls 72 f. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.sushi rice at 116 f, cooked chicken 119 f **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw ground pork over raw salmon **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 raw pork, raw pork over raw shrimp stored inside walk in cooler **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine, 200 ppm **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Shelf on top of reach in cooler **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 - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Mobile Carts used to transport food. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **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**
- Intermediate - Soil residue in food storage containers. **Warning**
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5/27/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Walk-in freezer shelves soiled with encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 45 F **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Tepanki chicken 122 F **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - 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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5/14/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Open dumpster lid.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 48 F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Pork **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Slicer blade guard soiled with old food debris.
- Intermediate - Slicer blade soiled with old food debris.
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4/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Ceiling tile missing. **Corrected On-Site**
- Basic - In-use knife/knives stored in crack between equipment and wall. **Corrected On-Site**
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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10/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/17/2013 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Customers Scooping ice scream from open container not protected by sneeze guard.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/22/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw pork
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Cardboard box
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rolls at 52 degrees, cut melons at 51 degrees,chicken salad at 46 degrees, eggs at 68 degrees.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked salmon at 131 degrees, cooked pork at 116 degrees, sweet and sour chicken 110 degrees, cooked rice at 101 degrees.
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Customers Scooping ice scream from open container not protected by sneeze guard.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food prep sink
- 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 - Meat grinder/saw soiled with old food debris.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Marked exit/path to marked exit blocked. For reporting purposes only. Storage area
- Portable fire extinguisher gauge in red zone. For reporting purposes only.
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4/19/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/18/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Food not cooked to 145 degrees Fahrenheit or above.
- Light not functioning.
- Critical - Observed bathroom facility not clean.
- Critical - Observed container of flammable material over 5 gallons stored in establishment. For reporting purposes only.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed food stored on floor.
- Observed nonfood-grade containers used for food storage.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed potentially hazardous food thawed in standing water.
- Critical - Observed roach activity as evidenced by live roaches found 30+ ON FOOD STORAGE SHELVES, 6+ INSIDE DISHWASHING MACHINE, 12+ BY SUSHI STATION (LOBBY AREA), 3+INSIDE REFRIGERATION UNIT SUSHI AREA LOCATION OPEN @ INSPECTION TIME
- Critical - Observed rodent activity as evidenced by rodent droppings found ON WALL IN STORAGE AREA, 3 FRESH
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed unnecessary items on the premise.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.
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7/17/2012 | Routine - Food | Emergency order recommended |
- Critical - No conspicuously located thermometer in holding unit.[reach in coolers]
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed encrusted material on can opener.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored in food preparation area.[drain cleaner in food prep area]
- Observed worn, torn and/or soiled floors/carpeting.-dining room
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.[floor tile missing]
- Lights missing the proper shield, sleeve coatings or covers.[reachin cooler]
- Critical - No thermometer provided to measure temperature of food product.
- Observed floor area(s) covered with standing water.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.[vegetables next to raw beef]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over broccoli]
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Observed personal care item stored with food.[clothes stored with food]
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.
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12/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.[kitchen personnel & sushi bar]
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface.[arround all kitvhen equipment ]
- Drain cover(s) missing.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.[cardboards
- Observed floor area(s) covered with standing water.
- Observed hole in wall.[All hole walls to be sealed]
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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11/18/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.[eggs]-1 hour
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[soup]1 hour
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed gaskets/seals on cold holding unit in poor repair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler shelves.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Observed gaskets with slimy/mold-like build-up.[walkin cooler]
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.[ice scoop]
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Floors not maintained smooth and durable.[tile missing]
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10/18/2010 | 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.
- Critical. Violation: 08A-28-1 Observed food stored on floor.Inside walk-in cooler and freezer .
- 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: 14-26-1 Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Knife sharpening holdster
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.Walk-in cooler and freezer
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Violation: 35A-07-1 Observed small flying insects in mopsink area.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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2/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 70 degrees .
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi products at self service buffet at 68 degrees .
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Clams at 80 degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Boiled eggs in water at 80 degrees
- Critical. Observed food being cooled by nonapproved method.
- Critical. Displayed food not properly protected from contamination by sneezeguards . Fried nooddles Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.Inside walk-in cooler and freezer .
- Critical. Observed uncovered food in holding unit/dry storage area.Sauces
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Knife sharpening holdster
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Cutting board
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.Washed in food prep sink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cookline
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Wooden cutting board
- Observed gaskets with slimy/mold-like build-up.Walk-in cooler and freezer
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Handwash sink not accessible for employee use at all times.Equipment stored on it.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Observed small flying insects in mopsink area.
- Observed floor area(s) covered with standing water.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- 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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2/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed dented/rusted cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Missing splashguard between food prep and handsink
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Hot water not provided/shut off at employee hand wash sink.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Hand sink missing in food preparation room or area.Sushi prep area.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light shields
- Critical. Observed small flying insects in mopsink area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling in disrepair.water heater room
- Carbon dioxide/helium tanks not adequately secured.
- 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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10/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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