- No Violations Were Observed
|
09/22/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Plumbing system in disrepair. 1. The drain line to the hand sink at the bar burst while the hot water was being checked.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. 1. Spanish food prep employee grabbed a glove and was placing it on his hands. Informed of deficiency. 2. The following corrective action was taken washed his hands and then placed on gloves. 3. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 1. eggs shell 85 left out on to of the storage reach in cooler on the cook lie. 2. the following corrective action was taken moved to reach in cooler 3. Duck x12 each hanging on hooks 88 by the smoker. 4 the following corrective action was taken moved into the smoker for cooking. 5. Unit C6: noodles 56. Sweet n sour 65 6. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. 1. Raw shell eggs stored over lemons in the vegetable walk in cooler 2. Recommend the following form be reviewed by the staff SAFE REFRIGERATOR STORAGE DBPR Form HR 5030-098 which is available on line @ http://www.myfloridalicense.com/dbpr/hr/forms.html 3. The following corrective action was taken none. **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. 1. Beef non commercial wrap over lobster also non commercial wrap in the tall reach in cooler in the prep area
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 1. Unit C5: beef 45. Poultry 54. Shrimp 56. 2. See stop sale.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. 1. Units c4, c5, c6 on the cook line
|
09/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In the vinegar at the sushi bar
- Basic - Buildup of food debris/soil residue on equipment door handles. The reach in coolers on the cook line
- Basic - Food placed in soiled container/equipment. The seaweed containers are all soiled at the sushi bar
- Basic - Large amount of unused equipment/supplies present. The yard has become a junk yard of unused equipment, additionally the smell of fecal materials was noted in the area **Repeat Violation**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Soap was at the prep sink at the 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. Lettuce multiple 47 x5, sauces 47 x4. All in the wait staff glass door reach in cooler
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage 74. Bean sprouts 53. Lettuce 47. All left out on top of a table on the cook line. **Admin Complaint** **Repeat Violation**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Admin Complaint** **Repeat Violation**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees started placing foods away and failed to wash hands before commencing that task. Additionally a PlAN REVIEW REQUIREMENT was not adhered to when the Hibachi chef loaded his car with raw and read to eat ingredients and walked right pass the hand sink without washing his hands. **Admin Complaint**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Sushi cook, washed hands for 5 seconds, at a prep sink, turned off the faucet with his bare hands, dried his hands and failed to apply hand sanitizer **Admin Complaint** **Repeat Violation**
- 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. The sushi chef at the sushi bar had no available gloves he was handling raw fish, rice, vegetables at the sushi bar
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken behind raw fish. Raw shrimp behind vegetables. The inspector corrected the storage practice **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter mix 41-45 in pitcher in the storage area of a reach in cooler on the cook line. Krab wraps 45 in the top section of the same reach in cooler **Admin Complaint**
- 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. See stop sale. Sushi rice 66 at the sushi bar, cornstarch 49. Egg wash 45 both placed into the reach in cooler on the cook line. **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Soup 92. Egg drop soup 119 both on the table used by the wait staff located in the Dish machine area
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the bar. **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Pork, beef, chicken, rice, etc in holding units or the walk in cooler
|
5/7/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers on the cook line **Repeat Violation**
- Basic - Duct tape used to repair nonfood-contact surface. The entertainment devices used during the cooking process are covered with duct tape. Causing the cook to contaminate his/her hands while cooking for the guest. Recommend painting the entertainment devices with a washable surface to safe guard the cooks hands.
- Basic - Large amount of unused equipment/supplies present. The exterior of the restaurant resembles a junk yard for restaurant equipment, three hood systems, mountain of restaurant equipment stored by the walk in cooler and walk in freezer. **Repeat Violation**
- Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting celery without first washing the stalks **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. Two employees were cutting vegetables one was celery the other was mushrooms with bare hands. Products were at room temperature **Corrected On-Site**
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. The hand sink adjacent the reach in cooler tall soda type in the kicthen
- 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. See stop sale. Garlic and oil 75 by the wok, corrective action taken. The garlic n oil was discarded. A small batch was brought out to the wok with label. Butter 51 in a reach in cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Corrected On-Site** **Repeat Violation**
- Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. The two hand sinks and the three compartment sink were without hot water as the Dish machine was in use **Corrected On-Site**
|
12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/4/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce and other food containers
- Basic - Buildup of food debris/soil residue on equipment door handles. Most if not all units
- Basic - Food stored on floor. Oil bottles in the kitchen
- Basic - Food-contact surface not smooth and easily cleanable. The facility is using duct tape on salt shakers, entertainment utensils, etc
- Basic - In-use knife/knives stored in cracks between pieces of equipment. At the cook line
- Basic - Large amount of unused equipment/supplies present. The exterior area by the walk in coolers has a large collection of unused items, old tables, cooking equipment, tables, hot holding equipment etc
- Basic - Old, unused equipment stored outside. Large amount of unused equipment/supplies present. The exterior area by the walk in coolers has a large collection of unused items, old tables, cooking equipment, tables, hot holding equipment etc
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef in the three compartment sink at one end of the kitchen. Duck in three compartment sink at the other end of the kitchen
- Basic - Soiled dry wiping cloth in use.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 45. Noodles 45. In the expo area reach in cooler **Admin Complaint**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 54 left out in the prep area **Admin Complaint**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Dining room cook failed to wash hands at the hallway hand sink before entertaining customers while he cooks for them **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook placed on gloves to work with dough **Admin Complaint**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook removed soiled glove and placed on new glove to cook by the wok **Admin Complaint**
- 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. Server placing both hands over entire face and failing to wash hands **Admin Complaint**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Extremely off oder smelling towel was sitting on prep table by the woks and the surface was not sanitized once the towel was removed
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 98 left at the wok. Cooked vegetable 68 left out in the prep area. **Admin Complaint**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw chicken placed on vegetables on the make line cooler
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Poultry 48 in reach in cooler. Poultry 45 sitting on vegetables in the reach in cooler. **Admin Complaint**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook handling raw poultry then handled vegetables **Admin Complaint**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Poultry 48, cooked vegetables left out etc **Admin Complaint**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Food surfaces
- Intermediate - Certified food manager fails to exhibit active managerial control. The conditions of the facility are always the same , corrective actions are made only when the inspector asks for corrections. Management has no idea as how to facilitate a safer environment in respect to food safety
- 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. Tofu, sushi fish etc no foods have any dates
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Sushi bar
- Intermediate - Employee rinsed utensil in handwash sink.
- Intermediate - Food preparation sink has soil/old food residue.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Table tops
- Intermediate - Handwash sink missing in food preparation room or area. Dining/cooking area used to entertain the customers is missing a hand sink and it is required due to the multiple hand washing violations, and lack of knowledge when referencing hand washing requirements
- Intermediate - Handwash sink not accessible for employee use at all times. In the prep area a super large pot placed in front of the hand sink **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. In the dish machine area
- Intermediate - Hot water not provided/shut off at employee handwash sink. At the wait staff area or the hallway leading to the dining area **Admin Complaint** **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar
- Intermediate - No soap provided at handwash sink. Sushi bar
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, pork, beef, chicken, no foods have any dates
|
6/26/2013 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
|
6/10/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Crash cart at cook line **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On side of equipment **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Cloth used as a food-contact surface. Wet cloth on wooden spoon for mixing of sushi rice **Warning**
- Basic - Old, unused equipment stored outside. Numerous pieces of equipment outside back kitchen door **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 71. Duck 51. Pork 52. Noodles 48. In the reach in cooler closest the rear door. Raw chicken 61. 47. Shrimp 60. Batter mix 55. In the second reach in cooler in/at from the rear door. Noodles 46 rice 45. Tofu 45. Leafy vegetable 47 in the reach in cooler in/at table top in front of the reach in cooler in/at and reach in freezer in/at area in the kitchen. **Warning** fixed three out of four units. Rice 50 discarded
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside back kitchen door **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plans required by 6/8/13 from the previous inspection **Warning**
- Intermediate - Soda machine soiled. **Warning**
|
5/21/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Plastic container used as scoop in sauce **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Crash cart at cook line **Warning**
- Basic - Build-up of grease on nonfood-contact surface. On side of equipment **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. Through out kitchen area **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Both walk in freezer and walk in cooler has food on the floor **Warning**
- Basic - Cloth used as a food-contact surface. Wet cloth on wooden spoon for mixing of sushi rice **Warning**
- Basic - Equipment in poor repair. The two reach in coolers on the cook line closest the rear door **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Handles **Warning**
- Basic - Food stored on floor. Oil bottles and sauces on floor **Warning**
- Basic - Grease accumulated on kitchen floor. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Both microwaves **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Hands ink at sushi bar **Warning**
- Basic - Old, unused equipment stored outside. Numerous pieces of equipment outside back kitchen door **Warning**
- Basic - Open dumpster lid. **Corrected On-Site** **Warning**
- Basic - Paper towel used as liner for food container. Food items in reach in cooler at cook line **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Beef and shrimp in water in 3 compartment sink **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. The rear door is severely soiled, cooks use this door to reach the walk in coolers and walk in freezer. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Rice 71. Duck 51. Pork 52. Noodles 48. In the reach in cooler closest the rear door. Raw chicken 61. 47. Shrimp 60. Batter mix 55. In the second reach in cooler in/at from the rear door. Noodles 46 rice 45. Tofu 45. Leafy vegetable 47 in the reach in cooler in/at table top in front of the reach in cooler in/at and reach in freezer in/at area in the kitchen. **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook transported soiled cart to dining room in order to cook for customers. Additionally there is raw eggs and raw chicken on cart. **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. Employee cutting vegetables with bare hands **Warning**
- High Priority - Raw animal food stored over cooked food. Pork, or poultry, or beef stored over cooked foods. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over sauces in reach in cooler **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken and raw shrimp on same tray in cooler **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Discard all foods 47 f degrees noted in violation 3A **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Faucet outside back kitchen door **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Spoons and lids in basin of sink at ware wash **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink at wait station **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink wait station **Corrected On-Site** **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Plans required by 6/8/13 from the previous inspection **Warning**
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Towels at employee restroom **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. Numerous items not date marked in walk in cooler **Warning**
- Intermediate - Soda machine soiled. **Warning**
|
5/20/2013 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Kitchen by new three compartment sink **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Most every unit in the kitchen **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Hole by the rear door **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of microwave. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. Cook line **Warning**
- Basic - Paper towel used as liner for food container. Vegetables, fish in the kitchen **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Fish 56. Rice 53. Poultry 56. Beef 52 in the reach in cooler in/at closest the rear door in the kitchen. **Warning**
- High Priority - Employee washed hands with no soap. Cook and he was unable to understand proper hand wash techniques **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch 98 at the wok **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Rice **Warning**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm at the bar **Warning**
- High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken stored behind vegetables in the top of the reach in cooler in/at cook line. Eggs over vegetables in the reach in cooler in/at prep side **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See 3a reach in cooler in/at by rear door **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait staff area **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Prep tables in the kitchen **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. The prep top reach in cooler in/at kitchen closest the three compartment sink by the rear door **Warning**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy item at the bar, tofu etc **Warning**
- Intermediate - Cooking utensils/pots/pans in contact with potentially hazardous food not cleaned at least every four hours. Using the steam table with direct food contact in the kitchen **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Small scale in the kitchen **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. By the new three compartment sink in the kitchen **Corrected On-Site** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen x2 **Warning**
- Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **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. Sushi rice at the sushi bar **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. Rice, beef etc **Warning**
|
4/8/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
2/25/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Ceiling tiles are missing in the electrical closet.
- Critical - Cutting boards are soiled.
- Critical - Employee could not properly wash hands after three attempts - cos.
- Employees not wearing hair restraints.
- Critical - Fish 46F in the reach in cooler on the cookline (right)
- Critical - No cold water to the hand sink attached to the three compartment sink (cos).
- Critical - No hot water to the hand sink attached to the three compartment sink (cos).
- Critical - Noodles, rice etc not dated when held 24 hrs or greater.
- Critical - Rice 106F degrees left out on the cookline (unattended) repeat.
- The drain to the hand sink attached to the 3cs is clogged (cos).
- The floor to the walk in cooler #2 is in disrepair.
- The floor to the walk in freezer is soiled.
- Critical - The hand slicer on the shelf on the cookline is soiled.
- Critical - The handles to the reach in coolers are soiled or encrusted with old food.
- Critical - The reach in cooler by the dry storage is soiled.
- Critical - Tofu open not dated when held 24 hrs or greater.
- Towel not stored in sanitized solution in between uses at the sushi bar.
- Towels soiled (multiple) on work surfaces on the cookline.
- Critical - White tuna; white tuna-albacore noted on four locations on the menu. I asked the owner what was being used for white tuna and I was showed escolar and he stated escolar is used instead of Albacore tuna or in place of white tuna. Immediate Administrative complaint requested for misrepresentation of fin fish.
|
10/29/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided DBPR Hr form 5030 160
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at the dish machine
|
2/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/20/2012 | Routine - Food | Call Back - Complied |
- Critical - Certified Food Manager unable to answer basic Food Code questions. Unaware of big five provided HR 5030 160
- Critical - Hot water not provided/shut off at employee hand wash sink. employee restroom Corrected On Site.
- Observed clean equipment stored on floor. large cooking pots stored on floor under a prep table
- Critical - Observed cloth used as a food-contact surface. in the sushi rice Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. using brown paper on mushrooms
- Critical - Observed cloth used as a food-contact surface. using linen and brown paperr on rangoon
- Critical - Observed employee improperly washing hands. eemployee washed hands then touched the faucet with bare hands Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large wood bowl used for sushi rice non food grade
- Critical - Observed large wood bowl used for ricee with mold like growth on edges
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Seafood fish 44, 45, 46 f degrees in the sushi prep reach in cooler on the front counter
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp 52-63 f degrees left on top of prep reach in cooler (unattended)
- Critical - Observed raw animal food stored over ready-to-eat food. Fish raw non commercially wrapped over ice cream in the walk in freezer Provided HR 5030 098
- Observed residue build-up on nonfood-contact surface. hand sink by the three compartment sink in the kitchen
- Observed soda gun holster with accumulated slime/debris. at the bar
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. holes thru exterior door in rear prep room by the dish machine
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice 101 provided HR 5022 090
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice cooked 76 f degrees left on a prep table (unattended)
- Critical - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 0 ppm at the bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All sushi fish held 24 hrs or greater not dated
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice cooked held 24 hrs or greater not dated
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Restroom fixtures missing. door to employee restroom has a broken lock
|
12/20/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer at sushi bar.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Unisex restroom used by employees.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Bar H.w.s. Repeat Violation.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 10/17/11. 10.18.11 Operator stated employees less than 2 months. Dish washer stated been working for three months. Establishment has been in operation for two years employee training is required.
|
10/17/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer at sushi bar.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach-in under sushi bar.
- Violation: 15-32-1 Observed walk-in freezer gasket torn/in disrepair.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach-in cooler at expo line.
- Violation: 23-07-1 Observed gaskets with mold-like build-up. Reach-in freezer at sushi bar.
- Violation: 23-07-1 Observed gaskets with mold-like build-up. Walk-in coolers outside.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. H.w.s at southern end of kitchen.
- Critical - Violation: 27-04-1 Cold water not provided/shut off at employee handwash sink. H.w.s in dish washing area.
- Critical - Violation: 32-03-1 Lack of signage properly designating bathrooms.
- Critical - Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors. Employees restroom.
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom. Unisex restroom used by employees.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Bar H.w.s. Repeat Violation.
- Critical - Violation: 35B-03-1 Outer openings not protected with self-closing doors. Back door.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. Hole in back door.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 10/17/11.
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8/18/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employees restroom.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep unit holding at 50 degrees fahrenheit. This violation must be corrected by : 8/17/11.
- Critical - Cold water not provided/shut off at employee handwash sink. H.w.s at southern end of kitchen.
- Critical - Cold water not provided/shut off at employee handwash sink. H.w.s in dish washing area.
- Critical - Covered waste receptacle not provided in women's bathroom. Unisex restroom used by employees.
- Critical - Hand wash sink lacking proper hand drying provisions. H.w.s in dish washing area. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. H.w.s next to employees restroom. Repeat Violation.
- Critical - Lack of signage properly designating bathrooms.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar H.w.s. Repeat Violation.
- 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. This violation must be corrected by : 10/17/11.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets on reach-in cooler at expo line.
- Critical - Observed cloth used as a food-contact surface. Cloth under cutting board on prep station.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. Duck cooling at room temperature at 121 degrees fahrenheit.
- Critical - Observed food stored on floor. Box of food on floor in walk-in freezer.
- Observed gaskets with mold-like build-up. Reach-in freezer at sushi bar.
- Observed gaskets with mold-like build-up. Walk-in coolers outside.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in freezer at sushi bar.
- Observed gaskets/seals on cold holding unit in poor repair. Reach-in under sushi bar.
- Critical - Observed handwash sink used for purposes other than handwashing. Towels and bowls stored in hand wash sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop for rice.
- Observed old labels stuck to food containers after cleaning. Blue painters tape on metal pans stored on clean storage shelves. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs holding at 68 degrees fahrenheit. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shrimp and raw chicken cold holding at 50 degrees fahrenheit in prep unit at cook line.
- Observed residue build-up on nonfood-contact surface. Handles of prep unit.
- Critical - Observed toxic item stored by utensils. Spray chemicals stored on clean storage shelf with clean dishes.
- Critical - Observed unlabeled spray bottle. Degreaser identified by management not labeled.
- Observed walk-in freezer gasket torn/in disrepair.
- Critical - Outer openings not protected with self-closing doors. Back door.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Hole in back door.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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8/16/2011 | Routine - Food | Warning Issued |
- Ceiling tile missing. Electrical room.
- Critical - Hand wash sink lacking proper hand drying provisions. Bar hws.
- Critical - Hand wash sink lacking proper hand drying provisions. Hws in dish machine area.
- Lights not functioning. Above cook line in hood system.
- Critical - No conspicuously located thermometer in holding unit. Three door reach in. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar hws.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink above cook line and next to to go boxes.
- Observed gaskets/seals on cold holding unit in poor repair. Upright reach in cooler at cook line.
- 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 used for scooping.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Duck kept at room temp 74 degrees farenheit. Establishment stated it was being thrown away.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodles at 44 degrees farenheit in reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken cold holding at 44 degrees farenheit reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs held at room temp, 74 degrees farenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs over cut veggies in reach in cooler. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 02-05-1 Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. all sushi no date marked;
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheeses & mi not date marked @ cb same, creams cheeses & sushi ric
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. @ cb same
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. filling buckets @ side hws @ cb same
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9/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. all sushi no date marked;
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. cream cheeses & mi not date marked
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.rice & butter wic not date marked;
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw shrimp in pan with wonton
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. in ri freezer raw meats open over opened ice cream
- Critical. Observed food stored on floor. wic
- Critical. Observed uncovered food in holding unit/dry storage area. rice butter wontons in wic
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed utensils in poor condition.
- Critical. Observed soil residue in storage containers. small ones @ wok area
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. @ cook line
- Critical. Observed sewage backing up through floor drains of establishment. all drains with garbage collected
- Critical. Vacuum breaker mising at hose bibb. outside faucet
- Critical. Observed handwash sink used for purposes other than handwashing. broccoli in back sink
- Critical. Observed handwash sink used for purposes other than handwashing. filling buckets @ side hws
- Carbon dioxide/helium tanks not adequately secured.
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7/8/2010 | Routine - Food | Warning Issued |
- 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. rice @ wic not date labeled;
- Critical. Working containers of food removed from original container not identified by common name. all sushi not date marked
- Critical. Working containers of food removed from original container not identified by common name. fish trays of sushi @ front
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi @ front linr ric top
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raW chicken; over raw beef ric @ line
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef & chicken; over veggie ric @ line
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over veggie in wic
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. cloths used as liners
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. ric all
- Critical. Observed sewage accumulated @ floor drains of establishment.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Carbon dioxide/helium tanks not adequately secured.
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3/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Vacuum breaker mising at hose bibb.
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11/3/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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