- Basic - Bowl or other container with no handle used to dispense food. In container of sugar in lower cabinet, wait station. Manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Container of chicken, rice and cream cheese in walk in cooler.
- Basic - Food stored on floor. Container of cooked chicken and container of krab meat. Manager got items off the floor. **Corrected On-Site**
- Basic - Grease accumulated on kitchen floor. Under wok station.
- Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment handle beneath wok station, cook line.
- Basic - In-use wet wiping cloth/towel used under cutting board. Cook line.
- Basic - Stored food not covered in walk-in freezer. Containers of pork.
- Basic - Wiping cloth sanitizing solution stored on the floor. Dishwashing station. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Bucket if white substance in lower cabinets, wait station. Manager stated it was sugar. **Repeat Violation**
- High Priority - Dented/rusted cans present. 1 can of pineapple, dry storage area. Corrective action, manager set aside to send back.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Employee handling noodles with bare hands was asked to wear gloves. Employee put gloves on without washing hands. Explained to manager and employee proper hand washing procedures.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee mixing cooked noodles with bare hands for purposes of storing for later use. Corrective action, had employee heat noodles immediately. Temperature taken was 200°. **Corrected On-Site**
|
09/29/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ceiling soiled with accumulated food debris. Throughout cook line and Dishwashing station. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Water damage in ceiling tile throughout dining area. **Repeat Violation**
- Basic - Food storage container/container lid cracked or broken. Multiple in walk in cooler and in reach in cooler across from fryers. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table unit on cookline. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. Make table unit, cookline. **Repeat Violation**
|
08/20/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In container of soy sauce on bottom shelf of prep table across from wok. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On handles of white bulk containers in dry storage area. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters. Hibachi station.
- Basic - Ceiling soiled with accumulated food debris. Throughout cook line and Dishwashing station. **Repeat Violation**
- Basic - Ceiling tile in disrepair. Water damage in ceiling tile throughout dining area. **Repeat Violation**
- 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. Multiple in prep area and cook line. **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Male employee engaging in food prep/handling with no hat.
- Basic - Food storage container/container lid cracked or broken. Multiple in walk in cooler and in reach in cooler across from fryers. **Repeat Violation**
- 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. In white bulk container of rice next to veggie wash station. Manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Make table unit on cookline. **Repeat Violation**
- Basic - Silverware/utensils stored upright with the food-contact surface up. Wait station.
- Basic - Soiled reach-in cooler gaskets. Make table unit, cookline. **Repeat Violation**
- Basic - Stored food not covered in reach in cooler. Egg rolls, chicken, calamari and battered fish in reach in cooler across from fryers not covered. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple in cook line. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor. Multiple throughout cook line, hibachi station and Dishwashing/sushi station.
- Basic - Working containers of food removed from original container not identified by common name. Container of white substance on bottom shelf of prep table cross from wok.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream cheese 44° raw beef 46° raw chicken 46° ambient air temperature 50°. In walk in cooler shrimp 44° bean sprouts 46° ambient air temperature of cooler 47° in hibachi station reach in cooler. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari and raw battered fish stored over cooked chicken in reach in cooler across from fryers, manager restored appropriately. Raw shelled eggs stored over unwashed cantaloupe in walk in cooler. Manager moved raw eggs. **Corrected On-Site** **Repeat Violation**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw shelled eggs ambient air temperature 70° in walk in cooler. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw shelled eggs ambient air temperature 70° in walk in cooler. Manager discarded eggs.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket, chlorine over 200ppm, wait station. **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Wait station.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket, chlorine over 200ppm at wait station.
- Intermediate - Employee used handwash sink as a dump sink. Sanitizer bucket water dumped in hand wash sink at wait station.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hand in veggie wash sink. Explained to manager and employee proper hand washing parameters and procedures.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Rice in walk in cooler 79° cooling covered.
- Intermediate - Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient air temperature of walk in cooler 50°. Also reach in cooler hibachi station ambient air temperature 47°. **Repeat Violation**
|
08/19/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple containers throughout. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On multiple surfaces throughout. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Cook line and hibachi station. **Repeat Violation** **Warning**
- Basic - Ceiling soiled with accumulated food debris. **Warning**
- Basic - Ceiling tile in disrepair. Water damage throughout. **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. Multiple throughout. **Repeat Violation** **Warning**
- Basic - Food storage container/container lid cracked or broken. Multiple throughout. **Repeat Violation** **Warning**
- Basic - Food stored in holding unit not covered. Spring rolls and chicken in reach in cooler, cook line. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout. **Repeat Violation** **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Repeat Violation** **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. Multiple hanging from ceiling in kitchen and food prep area. Strips are old and have extreme build up of insects. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over cut cabbage. **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, beef both 45°-48° in make table unit, cook line. **Warning** At call back inspection on 8/19/2014 raw beef, raw chicken, cream cheese all 44°-46° In walk in cooler. Ambient air temperature of unit 50°.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket, chlorine at wait station was over 200ppm. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket cookline was less than 0 ppm sanitizer bucket at wait station was over 200ppm. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table unit, cook line had ambient air temperature of 46°. Hibachi station reach in cooler had ambient air temperature of 54°. **Repeat Violation** **Warning** A call back inspection on 8/19/14 ambient air temperature of reach in cooler, hibachi station was 47°.
|
08/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Multiple containers throughout. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On multiple surfaces throughout. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Cook line and hibachi station. **Repeat Violation** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Multiple containers and buckets throughout. **Repeat Violation** **Warning**
- Basic - Ceiling soiled with accumulated food debris. **Warning**
- Basic - Ceiling tile in disrepair. Water damage throughout. **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. Multiple throughout. **Repeat Violation** **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Repeat Violation** **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Equipment in poor repair. Over door on cook line. Glass on over door is propped up with card board. **Warning**
- Basic - Floor soiled/has accumulation of debris. Cook line. **Warning**
- Basic - Food storage container/container lid cracked or broken. Multiple throughout. **Repeat Violation** **Warning**
- Basic - Food stored in holding unit not covered. Spring rolls and chicken in reach in cooler, cook line. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. Multiple throughout. **Repeat Violation** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water 82°, cook line. **Warning**
- 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. In container of corn starch, dry storage area. **Warning**
- 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. In multiple containers of raw meat in make table unit, cookline. **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at hibachi station in 122° water. **Repeat Violation** **Warning**
- Basic - Objectionable odors in bathroom. Employee restroom. **Warning**
- Basic - Outer openings not protected with self-closing doors. Rear exit door. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish, chicken, and shrimp. **Repeat Violation** **Warning**
- Basic - Single-use plastic bag reused. As rice scoop. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Repeat Violation** **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket, chlorine cook line was less than 0ppm. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage 44°-47° in make table unit, cook line. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 1 dented can of pineapple chunk, 5 dented cans of soy sauce. 1 dented can of coconut milk. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Nonfood-grade equipment used for food - direct contact with food. Construction power drill used to stir sauces and mix chicken. **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. Multiple hanging from ceiling in kitchen and food prep area. Strips are old and have extreme build up of insects. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu in reach in cooler unit, cook line was 69°. Corrective action had manager move to walk in cooler for rapid cooling. Item was just used. **Repeat Violation** **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken stored before cooked shrimp in make table unit, cook line. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shelled eggs over cut cabbage. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored behind raw beef in make table unit, cook line. **Repeat Violation** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken, beef both 45°-48° in make table unit, cook line. **Warning**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Walk in cooler shelled eggs ambient air temperature 55°. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket, chlorine at wait station was over 200ppm. **Warning**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sanitizer bucket cookline was less than 0 ppm sanitizer bucket at wait station was over 200ppm. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Sushi 67°,56° chicken 65° Noodles 70°, rice 74° **Repeat Violation** **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table unit, cook line had ambient air temperature of 46°. Hibachi station reach in cooler had ambient air temperature of 54°. **Repeat Violation** **Warning**
- Portable fire extinguisher is inaccessible. For reporting purposes only. Fire extinguisher at hibachi station completely wrapped in plastic bag and tied up. **Warning**
|
6/13/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Multiple containers throughout. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- 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. Employee drinking from bottled water container. **Repeat Violation**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinking bottled water in food prep area.
- Basic - Employee personal items stored in or above a food preparation area. Employee phone on prep table, cook line. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food storage container/container lid cracked or broken. Multiple containers throughout. **Repeat Violation**
- Basic - Food stored on floor. Multiple containers of chicken, beef, potatoes and sauces in kitchen, walk in freezer, and walk in cooler. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- 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. Multiple containers throughout.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives in water 69°, cook line. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Hibachi station reach in cooler.
- Basic - Nonfood-grade bags used in direct contact with food. construction drill used to mix sauces.
- Basic - Old food stuck to clean dishware/utensils. Multiple utensils throughout.
- Basic - Outer openings not protected with self-closing doors. Exterior door in kitchen prep area kept open.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Mussels, imitation crab and beef, cook line. Corrective action, had manager move items to walk in cooler.
- Basic - Raw animal food stored above unwashed produce. Raw chicken over celery in walk in cooler. **Corrected On-Site**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Cook line.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Beef 52°, shrimp 50°, chicken 50°, shrimp 64°,45° tofu 45° sushi 51°, krab 50° (hibachi station reach in cooler, cook line make table/reach in cooler unit and reach in cooler located by Dishwashing machine.) **Repeat Violation**
- 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. Shelled eggs, garlic mixed with oil, and corn starch mixed with oil, cook line. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over cooked chicken in reach in cooler, cook line. And raw seafood over sauces in walk in cooler. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken before raw shrimp and raw beef before veggies in make table units both at the cook line and at hamachi station. Corrective action, had manager switch items so foods that's required higher cooking temperatures could not drip or spill in foods with lower cooking temperature requirement. **Repeat Violation**
- Intermediate - Employee rinsed utensil in handwash sink. Waiter station.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee mixing chicken and sauces, cook line. **Repeat Violation**
- Intermediate - Non-pitting surface rust on food-contact equipment.
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Covered Noodles 58° in walk in cooler. Corrective action, explained to manager proper cooling techniques.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Imitation crab 70°, sushi rolls 72° corrective action had employees move to walk in freezer.
- 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. Hibachi reach in cooler, reach in cooler/make table unit on cook line, and reach in cooler by Dishwashing machine. All units had ambient air temperature of 50°-55°. Had manager move all time temperature control for safety foods to a working unit. **Repeat Violation**
|
2/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In buckets of seasoning, sauces, and soups throughout establishment. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On gaskets of cook line reach in cooler, lids and handles of flour container in dry storage area. Wire shelves underneath make table, cook line. **Repeat Violation** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation** **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted next to sushi table. **Repeat Violation** **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. Water bottle, cook line prep table and waiter station. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. On table across from three compartment sink. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Phone over food in kitchen, and jacket next to cans in dry storage area. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Food storage container/container lid cracked or broken. Throughout establishment in reach in cooler, kitchen prep area, and walk in freezer. **Repeat Violation** **Warning**
- Basic - Food stored on floor. Bucket of potatoes, ribs, shrimp, mussels, onions, in kitchen/food prep area. Chicken, sauces, and vegetables in walk in cooler. **Repeat Violation** **Warning**
- Basic - Gaskets/seals on holding unit in poor repair. Reach in cooler across from stove top. **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In containers of seasoning, flour, and potatoes. **Repeat Violation** **Warning**
- Basic - Linen/napkin used to line food container for service to customer not changed before refilling for a new customer. Container of salmon in Reach in cooler. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Reach in cooler door across from cooking stove top. Reach in cooler in cooler next to sushi make table and reach in cooler at hibachi station not holding 41° or below. Ambient temperature 59° and 47°. Corrective action had operator moved TCS foods to walk in cooler.Cold holding equipment incapable of 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. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in prep sink thawing in standing water. **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles. Boxes of raw chicken used to store raw beef and pork. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hibachi station. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple through out, including walk in cooler. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. In front of triple sink. **Warning**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Mussels 60° calamari 44°, shrimp, 45° all in kitchen prep area. **Warning**
- High Priority - Dented/rusted cans present. See stop sale. 4 cans of pineapples on dry storage shelf had large dents at rims and seals. Corrective action operator returning items. **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Lettuce and hard boiled eggs. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Cream cheese next to need raw salmon in walk in cooler. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. Fly trap in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles 47°, cabbage 59°, cream cheese 51°, salmon skin 58°, shrimp 48°. In kitchen prep area reach in cooler and buckets on the floor. **Warning**
- 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. Corn starch and water 82° in stove top. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Pork 144° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over cucumbers. Raw chicken over celery. **Repeat Violation** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw beef stored in front of raw chicken. In top portion make table. **Corrected On-Site** **Warning**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit.bourbon chicken 46°, raw chicken 53°, beef 52°, pork 55°, all in top portion of make table. Corrective action, operator placed ice bags on all. Frog legs 45°, raw wings 46° in walk in cooler. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cook line. **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Chemical of AJax next to condiment packets in server station. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 300 ppm. Bucket on floor in front triple sink. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Also waiter station ice bin moldy. **Warning**
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Chicken and ribs. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken by cook line was 71° and cooling at room temperature. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bin with utensils, server station. **Repeat Violation** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hand wash sink next to three compartment sink. **Warning**
- 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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Over three compartment sink. **Warning**
|
10/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Multiple, bulk containers and vinegar water for sushi rice.
- Basic - Build-up of grease/dust/debris on hood filters. Greasy.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pates in buffet line. **Corrected On-Site**
- Basic - Food storage container/container lid cracked or broken. Multiple throughout.
- Basic - Food stored in dry storage area not covered.
- Basic - Food stored on floor. Jugs of oil, buckets of sauce.
- Basic - Ice scoop handle in contact with ice. Multiple, server station.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of reach in coolers, gaskets, prep tables shelves and cooking equipment.
- Basic - Stored food not covered in walk-in cooler. Multiple containers of meat and washed and cut veggies.
- Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Server station.
- Basic - Wiping cloth/towel used under cutting board. Kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Multiple, throughout.
- 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. Cooked rice and noodles. Manager stated they were placed on time control at 11:00 am. Found at 2:30 pm. Product time marked.
- High Priority - Raw animal food stored over ready-to-eat food. Containers of raw calamari over cooked chicken. Glass for reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing pitchers. Server station. **Repeat Violation**
|
7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about China Buffet, 9400 Atlantic Blvd Ste 60, Jacksonville, FL »