- Basic - Bathroom door left open other than during cleaning or maintenance. Ladies bathroom **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup in MSG **Repeat Violation**
- Basic - Cloth used as a food-contact surface. Wet towel on sushi rice **Corrected On-Site** **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. Black tape on knife
- Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored in dry storage area not covered. Bag of MSG **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation**
- Basic - In-use tongs stored on oven door handle.
- Basic - Leaking pipe at plumbing fixture. By 2-compartment sink in dish room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Unclean building components, attachments or fixtures. Exhaust fan in dry storage area
- Basic - Uncleanable knife block in use to store knives. **Repeat Violation**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic spoons
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated grease. By cooking equipment
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Cooked to 158° **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **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. **Corrected On-Site** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep and kitchen **Corrected On-Site**
- Intermediate - No probe thermometer provided to measure temperature of food products.
- 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 copy to managment
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
- Intermediate - Records/documents for required employee training do not contain all of the required information.
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09/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice storage container.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler sauces.
- Basic - Cloth used as a food-contact surface. Sushi rice **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in dry storage area not covered. Torn/open bag of sugar, back corner cook's line.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Lights above salad make table.
- Basic - No handwashing sign provided at a hand sink used by food employees. Front/sushi bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Reach in freezer
- Basic - Uncleanable knife block in use to store knives.
- Basic - Wall soiled with accumulated food debris. Behind slicer.
- 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. Primed pump **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.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken above beef, and shrimp. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. Outside mop sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink. Back kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Salads, meats, Walk in cooler, sauces, fish Reach in cooler
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to slicer, can of mountain dew
- Basic - Floors not maintained smooth and durable. Kitchen and dishroom.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Open condiments provided for self-service not properly protected. Wasabi and pickled ginger. **Corrected On-Site**
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated food debris. Behind slicer
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Cook's line shelled over rte items **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Fish with beef. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Only at buffet. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Back line, caked with flour.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not maintained smooth and durable. Kitchen. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen . **Warning**
- Basic - Plumbing system in disrepair. Cold water handle at kitchen hand wash sink. **Warning**
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8/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Attached equipment soiled with accumulated grease. Vent fan, back corner cook's line. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Sugar, rice. **Corrected On-Site** **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. cook's line. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler . **Warning**
- Basic - Compartment of equipment subject to the accumulation of moisture is not sloped to drain to allow complete drainage. Reach in cooler . **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. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Floors not maintained smooth and durable. Kitchen. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - Light shield for lights in food preparation, food storage or warewashing area missing end caps. Kitchen . **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Behind sushi bar **Warning**
- Basic - Plumbing system in disrepair. Cold water handle at kitchen hand wash sink. **Warning**
- High Priority - Container of medicine improperly stored. Behind sushi bar. **Warning**
- High Priority - Live, small flying insects in food preparation area. Sushi bar, kitchen. **Warning**
- High Priority - Pesticide-emitting strip present in food prep area. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind sushi bar. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Cook 's line. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **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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6/24/2013 | Routine - Food | Warning Issued |
- Basic - Build-up of grease on nonfood-contact surface. Fan cover back storage area.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cloth used as a food-contact surface. Cover food
- Basic - Dollies, pallets, racks or skids used to store or transport packaged food not designed to be moved easily to allow for cleaning access. Pepsi racks
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food not stored at least 6 inches off of the floor. Walk in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing sleeve and end caps
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Employee washed hands in a sink other than an approved handwash 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. Walk in cooler
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop in rice and flour.
- Equipment or utensils not designed or constructed in a durable manner. wooden covers on 3 compartment sink.
- Floors not maintained smooth and durable. walkin cooler/kitchen.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. on wall/fan back kitchen vent.
- Critical - Observed cloth used as a food-contact surface. cover food/reach in cooler
- Observed employee with no hair restraint. cook. Corrected On Site.
- Critical - Observed food stored in undrained ice. shrimp.
- Critical - Observed handwash sink used for purposes other than handwashing. sushi bar.
- Observed nonfood-grade containers used for food storage. thank you bags/freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, buffet .
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken /beef walkin cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walkin cooler, beef, chicken, sauces.
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9/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.outside.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop.
- Lights missing the proper shield, sleeve coatings or covers. missing end caps, kitchen .
- Critical - No conspicuously located thermometer in holding unit. reach in/kitchen.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. pineapple.
- Critical - Observed food stored on floor. walkin cooler , onions backroom/outside storage room.
- Observed knife block in use to store knives.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. reach in freezer.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. sanitation bucket. Corrected On Site.
- Observed wall soiled with accumulated food debris. behind slicer, wall on left side of fryer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cut vegetables, back reach in cooler, walkin cooler .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
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5/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. bulk rice.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. beef/buffett.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. sushi/salad
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sauce/walkin. rice.
- Observed open dumpster lid.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. reach in freezer/kitchen, walkin freezer/beef.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris. behind slicer, fryer area, kitchen behind prep tablle /cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. reachin cooler, cook's line.
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12/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- No cleaning implements provided for trash/garbage receptacles.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in undrained ice. fish/shrimp.
- Observed garbage on the ground and/or pad around dumpster.
- Observed grease accumulated on kitchen floor. end of wok line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.spices Corrected On Site.
- Observed nonfood-grade containers used for food storage. "thank you" bags/ walkin cooler/freezer .
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical - Observed raw animal food stored over ready-to-eat food. walkin cooler. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.reach-in racks chipping and rusted
- Observed attached equipment soiled with accumulated dust.walk-in fan covering Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. storage shelves
- Observed gaskets with fo0d debris build-up.
- 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. Corrected On Site.
- Observed leaking pipe at plumbing fixture. cooks line handsink
- Critical - Observed raw animal food stored over ready-to-eat food. eggs over veggies in walk-in Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.walk-in
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5/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed interior of microwave soiled---inner/upper section
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of food debris--reachin cooler door gaskets
- Observed build-up of food debris--under slicer
- Observed build-up of food debris--inner/upper section of dishmachine doors
- Observed attached equipment soiled with accumulated dust....walkin compressor fan covers
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11/2/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/3/2010 | Routine - Food | Call Back - Complied |
- 1 Non-exempt fish has not undergone proper parasite destruction, being served raw and/or undercooked; salmon. salmon is still received raw, filleted, then stored in freezer. At time of reinspection, freezer readind 10F.
- 3 Observed potentially hazardous food cold held at greater than 41 degrees fahrenheit. tofu 47F,
- 4 Observed raw animal food stored over cooked food. raw chicken and raw beef stored over bean paste in walkin cooler.
- 5 Observed improper vertical separation of raw animal foods and ready to eat foods.
- 13 Wet wiping cloth not stored in sanitizing solution between uses.
- 18 Observed toxic item stored over clean end of dishwasher.
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2/25/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Salmon
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tofu at 47F.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reachin next to deep fryer reading 44F
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken and beef stored over bean paste.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed uncovered food in holding unit/dry storage area.sliced scallions at buffet uncovered and not under sneezeguard.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi chef and kitchen cook. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons.
- Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. covered drink on shelf over prep cooler next to deep fryer Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. only washing and rinsing frying pans. No sanitizing done on pans.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- Critical. Observed toxic item improperly stored. cleansers over clean end of dishwasher and 3 compartment sink and prep sink
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2/25/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- 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: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.
- Critical. Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Violation: 12A-17-1 Observed employee improperly washing hands. in prep sink
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi bowl
- Violation: 21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.and food debris
- Violation: 24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Violation: 35A-08-1 Observed live fruit flies in kitchen.
- Critical. Violation: 41A-09-1 Observed toxic item stored in food preparation area.over clean end ofdishwasher.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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10/26/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- 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 improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.rice
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs hanging from oven handle
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. in prep sink
- Critical. Observed employee wash hands with no soap.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Equipment or utensils not designed or constructed in a durable manner.rice bulk bin lid
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi bowl
- Food-contact surface not smooth and easily cleanable. sushi mat
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed gaskets with slimy/mold-like build-up.and food debris
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.kitchen
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Vacuum breaker mising at hose bibbs in rear of building
- Critical. No handwashing sign provided at a handsinks used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. All kitchen handsinks
- Critical. Observed live fruit flies in kitchen.
- Critical. Observed toxic item stored by teapots in wait area
- Critical. Observed toxic item stored in food preparation area.over clean end ofdishwasher.
- Observed unnecessary items on the premise. in rear
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only.in dining room.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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8/25/2009 | Routine - Food | Warning Issued |
| No report available. | 1/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Inspection Completed - No Further Action |
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