- No Violations Were Observed
|
08/08/2014 | Routine - Food | Call Back - Complied |
- Basic - Dead roaches on premises. 2 dead roaches under prep table next to 4 door reach in cooler, next to pipe under left side of prep. One dead roach found back storage room in right corner. 2 dead roaches on sticky paper under center hand sink in bar area, Manager cleaned up. **Corrected On-Site** **Warning** At callback - 2 dead roaches present right side of back storage area under chemical storage shelf, corrected by manager. 2 dead roaches directly under prep table next to 4 door reach in cooler, 1 dead roach under prep sink to left between sink and prep table, corrected by manager.
|
08/07/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bathroom door not self-closing. Employee bathroom across from dry storage area. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. Above cook line. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Heavy food debris along back wall in dry storage area under shelves, cleaned up by manager. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. 2 large containers of hot broth stored on floor next to cook line. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Coffee filters above coffee and tea prep area center of kitchen, corrected by employee. **Corrected On-Site** **Warning**
- Basic - Dead roaches on premises. 2 dead roaches under prep table next to 4 door reach in cooler, next to pipe under left side of prep. One dead roach found back storage room in right corner. 2 dead roaches on sticky paper under center hand sink in bar area, Manager cleaned up. **Corrected On-Site** **Warning**
- Basic - Drain cover(s) missing. At 2 floor drains in sushi bar. **Warning** **Repeat Violation**
- Basic - Employee personal items stored in or above a food preparation area. Box of employee cigarettes, drink sitting directly above prep cooler across from cookline, corrected by employee. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink entrance in sushi bar area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Large bulk container back of kitchen, sugar per manager. Manager stated he would label. **Corrected On-Site** **Warning**
- High Priority - Container of medicine improperly stored. 2 Containers of burn gel above prep table on top shelf across from cook line. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Broth/ soup cooked last night according to chef 53° in walk in cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 49° in reach in cooler across from cook line, cook stated it had been in cooler over night. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Approx 25-30 roaches, most appearing to be moving/live, found on sticky paper middle of 4 door reach in cooler across from prep sink. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Shrimp 49° in reach in cooler across from cook line. Broth/ soup cooked last night according to chef 53° in walk in cooler. **Warning**
- Intermediate - 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. Reach in cooler across from cook line. TCS food above 41°. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw sushi is not identified on lunch menu or on main dinner menus. Only indicated on takeout menu. **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. Emailed form on 6/19 to owner but he stated he never received it (confirmed it was sent through email). Resent form. **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Broth/ soup cooked last night according to chef 53° in walk in cooler. **Warning**
- Intermediate - Soda gun soiled. Soda gun by hand sink center of bar soiled with accumulation of dark debris. **Warning**
|
08/05/2014 | Routine - Food | Warning Issued |
- Basic - Cloth used as a food-contact surface. Tuna wrapped in paper towels in reach in cooler in sushi prep area.
- Basic - Cove molding at floor/wall juncture broken/missing. In back storage area, also by mop sink.
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dish machine used to sanitize dishes 0 ppm, manager set up triple sink and called repair company during inspection.
- Basic - Drain cover(s) missing. Drains covered by colanders in sushi bar area.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Through kitchen and back storage area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep area, employee water bottles without a lid or straw stored on clean metal bin rack next to office by back door.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal bins on storage shelf next to back door. **Corrected On-Site**
- Basic - Food stored on floor. 2 large containers of soup on floor in walk in cooler. Also containers of oil stored on floor in back dry storage closet.
- Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters by coffee machine, manager placed in box. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple throughout establishment. Also under cutting board back of kitchen.
- High Priority - Cooked fish not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cooked shrimp placed in single service container 120°, corrected to 145°. **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. Dish machine 0 ppm.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Back of establishment by employee restroom. manager took off splitter. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Creamy Shrimp sauce for hibachi tables on Time as a Public Health Control, but sauce on cart by walk in cooler has no time mark. Manger corrected with time. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Miso soup 125° in steam table across from cookline. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Bowl of raw beef over bowl of margarine in reach in cooler across from triple sink. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Container of raw beef over container of scallops in reach in cooler across from triple sink. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Multiple cracked shells stored with whole shell eggs in walk in cooler. Manager voluntarily discarded. **Repeat Violation**
- High Priority - Vacuum breaker missing at hose bibb.
- 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. Container of half and half in reach in cooler end of sushi bar not marked, container of half and half in reach in cooler in server area by kitchen entrance not marked, manager did not know when items were opened, voluntarily discarded. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. In bar area, switch to hand sink only according to plan review. Manager made dump sink hand sink. **Corrected On-Site** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Tempura batter, creamy sauces at hibachi on Time as a Public Health Control but establishment has no written plan. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Orange spray bottle and blue spray bottle by server area in hibachi dining area not labeled.
|
6/19/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used in bulk raw sushi rice container **Corrected On-Site** **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Multiple boxes of food on floor in walk in freezer
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Corrected On-Site** **Repeat Violation**
- Basic - Paper towel used as liner for food container. Paper towel used to wrap several fishes in and under fish eggs in container
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in service area at 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Buckets directly on floor in kitchen and service area
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. Butter 56° sitting on cooks line. Corrective action-placed in walk in freezer. Suggested placing under the TPHC program
- High Priority - Live, small flying insects in food storage area. Fruit flies in kitchen storage areas
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Need vacuum breaker on each side of splitter at mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 49°, butter 47°, cream cheese 49°, lettuce 48°, chicken 45°, krab sticks 48°, lobster tails 47°, all in walk in cooler. Corrective action-operator turned unit colder and kep,door closed tightly
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried rice 120° in sheet pan on cooks line. Corrective aciton-discarded product
- High Priority - Raw animal food stored over ready-to-eat food. Whole shell eggs stored over open container of sauce in reach in cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Whole shell eggs 53°, in reach in cooler on cooks line. Corrective action - suggested placing product under the TPHC program in place since either leave them on counter during peak times
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Broken eggs in same crate as whole shell eggs in reach in cooler on cooks line and in cooler in chef area
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Black build up interior top of unit
- 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. Cream opened on the 18th not date marked **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Sink in server area used as dump sink and to fill sanitizer bucket
- Intermediate - Handwash sink not accessible for employee use at all times. Green scrubbie sitting in hand sink in kitchen **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. Krab salad prepared a couple of days ago not date marked **Corrected On-Site**
|
5/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bulk flour in dry storage room.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Sushi chef drinking tea in sushi prep area, no lid with hole or straw.
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet. Both sides of splitter.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Establishment serves escolar. Management unaware of substitute. Manager pulled all sushi menus with white tuna on them. Had recent reprint of menus, old menus say white fish, new say white tuna. Had servers start crossing out white tuna on new menus. No administrative action taken.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not state which rolls contain raw ingredients. Corrective action - began linking rolls to consumer advisory.
|
12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean cups/glasses not properly air dried - wet nesting. Beverage station
- Basic - Cloth used as a food-contact surface. Under batter station next to fryer
- Basic - Food-contact surface not smooth and easily cleanable. Nets used for sushi rice
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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 touching cooked noodles no gloves **Corrected On-Site** **Repeat Violation**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Box from floor put on make table cutting board and not sanitized
- High Priority - Live, small flying insects in food preparation area. Sushi bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site**
|
6/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area. Bags of onion, water softer pellets **Repeat Violation**
- Basic - Clean cups/glasses not properly air dried - wet nesting. At wait station
- Basic - Cloth used to line nonfood-contact shelves. Near deep fryer
- 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. Above steam table **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bag of employee food in ric **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys, glasses on shelf above steam table
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Between 44'F - 47'F, moved to another cooler
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in from outside did not wash hands **Corrected On-Site**
- 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. Preparing sushi roll without gloves **Corrected On-Site** **Repeat Violation**
- High Priority - Live flies in kitchen. Drain flies
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Pork over cream cheese at sushi bar **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dump sink **Corrected On-Site**
- 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. Near wall at sushi bar ambient temp 46'F - 50'F
|
1/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. plastic glasses wet at wait station
- Equipment or utensils not designed or constructed in a durable manner. power drill used to stir sauce Corrected On Site. discarded
- Critical - Handwash sink not accessible for employee use at all times. bowl inside at sushi bar
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed dead roaches on premises. 2 on shelf under prep table 6 behind deep fryer Corrected On Site. cleaned up
- Critical - Observed employee switch from working with raw food to clean plate without washing hands. touched raw shrimp grabbed clean plate Corrected On Site. told manager
- Observed food debris accumulated on kitchen floor. under deep fryer
- Critical - Observed food stored on floor. box of fish walkin cooler Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. drill attachment used to stir sauce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Observed nonfood-contact equipment in poor repair sushi cooler sliding door is missing
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over shrimp sauce
- Critical - Observed shell eggs in use or stored with cracks or broken shells. reach in cooler Corrected On Site. discarded
- Critical - Observed toxic item stored by food. bleach next to bucket of soy sauce on shelf Corrected On Site.
|
8/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. rubbermaid brute containers used for bulk storage in walkin cooler
|
3/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions and soap. at bar hand wash sink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. bulk sauce at sushi bar
- Critical - Observed an employee with long fingernails working with exposed food. employee trimming fingernails in kitchen
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. employee bare hand contact with cooked noodles Corrected On Site. washed hands put on gloves
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda holster at bar.
- Critical - Observed food being cooled by nonapproved method. shrimp just prepped tightly covered in deep plastic tub
- Critical - Observed food stored on floor. frying oil and vinegar in dry storage Repeat Violation.
- Observed nonfood-grade containers used for food storage. rubbermaid brute containers used for bulk storage in walkin cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp sauce, ice bath, 50'F Corrected On Site. container was too full product above ice half emptied
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. greater than 200ppm chlorine at dish machine
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. batter on cookline Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. to go dressings
|
1/3/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
11/22/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Cold water not provided/shut off at employee handwash sink. BAR. HANDLE DOES NOT TURN
- Critical - Handwash sink not accessible for employee use at all times. LARGE BOWL STORED ON HANDSINK AT SUSHI BAR Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. AT SUSHI BAR Corrected On Site. BAR ALSO
- Critical - Identity of food or food product misrepresented. "WHITE TUNA" ON SUSHI MENU. OBSERVED ESCOLAR USED.
- Critical - No handwashing sign provided at a handsink used by food employees. AT SUSHI BAR
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. PREP COOLER AT COOKLINE. Corrected On Site.
- Critical - Observed food stored on floor. JUG OF OIL IN KITCHEN, BOXES IN WALK-IN FREEZER Corrected On Site.
- Critical - Observed handwash aids at a non-handwash sink. SOAP, SIGN, TOWELS ALL AT PREP SINK ACROSS FROM STOVE
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. BOWL IN COOKED RICE Corrected On Site. Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. SHELL EGGS ABOVE SAUCE IN WALK-IN COOLER Corrected On Site. Repeat Violation.
- Observed utensils stored in crevices between equipment. KNIVES BETWEEN TRIPLE SINK/WALL Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. BATTER AT COOKLINE Corrected On Site.
|
8/4/2011 | Routine - Food | Administrative complaint recommended |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed food being cooled by nonapproved method. pot of soup sitting out, no active cooling method in process Corrected On Site- discarded voluntarily by manager
- Critical - Observed food contaminated by unsanitized equipment. bowl of flour laying in bread crumbs
- Critical - Observed food with mold-like growth. cucumbers at cookline Corrected On Site- discarded
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. metal bowl in rice
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. *shell eggs over vegetables in walk in cooler *shell eggs over shrimp in tall reach in at chefs line
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. Individual food and beverage items *stored with For Sale items, coffer, bottled water, sausage *in walk in cooler - sliced ham
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggs on chefs cart in kitchen
- Observed residue build-up on nonfood-contact surface. shelving at prep
- Critical - Observed small live flies in kitchen. 3-5 at sushi bar
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. bulk powder used at fry station
|
2/16/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans. oyster sauce cans -dry storage
- Critical. No conspicuously located thermometer in holding unit. sushi reach in coolers Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee over hot well
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. throughout Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan on prep table
- Critical. Vacuum breaker mising at hose bibb. No back flow preventer observed for threaded nozzle at cookline, green hose attached
- Critical. Observed handwash sink used for purposes other than handwashing. rinsing dishes
- Grease containers not on proper pad. observed grease containers on bare grass/ ground
- Lights missing the proper shield, sleeve coatings or covers. in hallway near water heater, carts and clean bowls stored here
- No suitable facilities provided to store employee clothing and other possessions. personal items stored in containers over hot well
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date. Late fee due, paid licensing on 6/7/10
- 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. Employee certificates expired, 25 employees on staff, only 7 certificates available Repeat Violation.
|
7/14/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. toasted seaseme seeds Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowls in rice Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. waitress preparing salads
- Equipment or utensils not designed or constructed in a durable manner. sushi mats
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soiled reach-in cooler gaskets. cookline
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed food debris accumulated on kitchen floor. sushi
- Critical. No complete 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 some expired certificates
|
4/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw shrimp over sauce in reach in at coolline
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Manager caught and ask preparer to put on gloves Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed dead roaches on premises. 1 dead at dishwasher
- Critical. Observed dead roaches on premises. 3 dead at dishwasher
- Critical. Observed dead roaches on premises. 1 at flat pan in dry storage shelf at tea and rice station Corrected On Site. Mgr discarded
- Critical. Observed roach activity as evidenced by live roaches found -1 live small at dishwasher Corrected On Site. Manager killed - provided pest control records which are up to date and regular Visits are being made Repeat Violation.
- Critical. Observed live flies in kitchen.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. sanitizing buckets Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
|
8/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/11/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/10/2009 | Routine - Food | Warning Issued |
| No report available. | 11/5/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/4/2008 | Routine - Food | Administrative complaint recommended |
Restaurant representatives - add corrected or new information about Daruma Japanese Steak House, 13799 Beach Blvd, Ste 9, Jacksonville, FL »