- Basic - In-use wet wiping cloth/towel used under cutting board. Throughout kitchen
- High Priority - Raw animal food stored over pastries. Raw pork and beef stored over pie shells in walk in freezer. **Corrected On-Site** at callback. Raw chicken above wontons.
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets stored in central HWS **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef in front walk in cooler not dated from yesterday. **Corrected On-Site** **Repeat Violation**
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10/03/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use wet wiping cloth/towel used under cutting board. Throughout kitchen
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Less than 25 ppm, was made last night, fry area
- 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, corrected to 100 ppm **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in make table 44°. Stirred and lowered the level of product. Re temped at 41°. **Corrected On-Site**
- High Priority - Raw animal food stored over pastries. Raw pork and beef stored over pie shells in walk in freezer. **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Krab 50°, shrimp 49°, salmon 48°, all items in sushi hold unit moved to walk in cooler, lids removed and spread out
- 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. Sushi cold hold unit. All items in unit removed to walk in cooler. Krab 50°, shrimp 49°, salmon 48°
- Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets stored in central HWS **Corrected On-Site** **Repeat Violation**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. MGR is off today, Alice
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef in front walk in cooler not dated from yesterday. **Corrected On-Site** **Repeat Violation**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2.
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07/31/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Purse over prep table **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Grill area
- 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. Back hand sink **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. Cooked pasta in reach in cooler
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2/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over hand wash sink, right of kitchen **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Dried flowers on dry food shelf **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. HWS next to dump sink, kitchen
- Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Cloth napkin on clean utensils **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Kitchen Sanitizer on floor **Corrected On-Site**
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10/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door not self-closing. Employees
- Basic - Bowl or other container with no handle used to dispense food. Krab mix in walk in cooler
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fan in dish washing area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with food **Corrected On-Site** **Repeat Violation**
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - No handwashing sign provided at a hand sink used by food employees. By ice machine **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 50? cream cheese, krab, shrimp, corrective action: moved to another cooler
- High Priority - Raw animal food stored over cooked food. Raw chicken over cooked chicken in reach in cooler
- 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. Sushi cooler
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Missing January and February
- Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice, beverage area
- Intermediate - No chlorine chemical test kit chart provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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4/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.to go containers
- Equipment and utensils not properly air-dried.pans
- Equipment or utensils not designed or constructed in a durable manner.metal scrubber
- Observed a nonfood-grade basting brush used in food.at cookline
- Critical - Observed container of medicine improperly stored.at wait station medicine with utensils
- Observed cutting board grooved/pitted and no longer cleanable.maketable
- Observed employee with no hair restraint.cook
- Critical - Observed food stored on floor.onions **Corrected On-Site**
- Observed personal care item stored with food.Aprons on table
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.lo mien 45?f in maketable **Corrected On-Site**
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.garlic and oil on Mongolian side **Corrected On-Site** **Repeat Violation**
- Observed residue build-up on nonfood-contact surface.ice buildup in drop freezer
- Observed soiled dry wiping cloth in use.at cookline
- Critical - Observed uncovered food in holding unit/dry storage area.noodles
- Critical - Working containers of food removed from original container not identified by common name.spices
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12/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.BLOCKED BY TRASHCAN
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.EMPLOYEE TOUCHED EGGROLLS WITH BAREHANDSOTHER EMPLOYEE CHOPPING WASHED GREEN PEPPERS WITHOUT GLOVES Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.ON COUNTER AT CUTTINGBOARD
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WHEN PUTTING ON GLOVES
- Critical - Observed food being cooled by nonapproved method.COOLING IN OPEN AIR 98 F POTATO Corrected On Site. PPOTATOES CUT AND REFRIGERATED
- Critical - Observed live flies in kitchen.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.TIME WAS NOT INDICATED ON BOARD CHICKEN,EGGROLLS,RAGOONS, CHICKEN, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/14/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Dishware not cleared of gross food and waste prior to being placed in sink/dishmachine. some baking pans not clean.
- Equipment and utensils not properly air-dried. some equipment wetnested.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi area Corrected On Site.
- In-use utensil, scoops, stored with handles in food product. flour, sugar Repeat Violation.
- Critical - Observed bulk food available for consumer self-service not properly labeled.
- Critical - Observed employee engage in food preparation or handle clean equipment or utensils without washing hands as often as necessary. observed two dry handsinks.
- Critical - Observed food being cooled by nonapproved method. cooked, skewered chicken 116 - 128. Explained in detail to management that active cooling begins at 135 degrees and needs to be put under refrigeration at this time. Repeat Violation. Corrected On Site.
- 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.
- Critical - Observed potentially hazardous food thawed at room temperature. imitation crabmeat sitting out at room temp.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. bleach in sanitizer bucket. Discussed at length with owner and waitress.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. at sushi bar Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. outside mop sink
- Wet wiping cloths not stored in sanitizing solution between uses. cloths sitting on counters in several locations. Repeat Violation.
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12/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - (A) A FOOD that is unsafe, ADULTERATED, or not honestly presented as specified under Section 3-101.11 shall be reconditioned according to an approved procedure or discarded.
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) Except as specified in Paragraph (D) of this section, refrigerated, ready-to-eat, potentially hazardous food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature and time combinations specified below: (1) 41 degrees Fahrenheit or less for a maximum of 7 days; The day of preparation shall be counted as Day 1.
- Critical - (A) Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination by: (1) Separating raw animal FOODs during storage, preparation, holding, and display from: (a) Raw READY-TO-EAT FOOD including other raw animal FOOD such as FISH for sushi or MOLLUSCAN SHELLFISH, or other raw READY-TO-EAT FOOD such as vegetables, and (b) Cooked READY-TO-EAT FOOD;
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Critical - (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Critical - (E) Except when dry cleaning methods are used as specified under Section 4-603.11, surfaces of UTENSILS and EQUIPMENT contacting FOOD that is not POTENTIALLY HAZARDOUS shall be cleaned: (1) At any time when contamination may have occurred; (2) At least every 24 hours for iced tea dispensers and CONSUMER self-service UTENSILS such as tongs, scoops, or ladles; (3) Before restocking CONSUMER self-service EQUIPMENT and UTENSILS such as condiment dispensers and display containers; (4) In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical - Cooking and Baking EQUIPMENT. (A) The FOOD-CONTACT SURFACES of cooking and baking EQUIPMENT shall be cleaned at least every 24 hours. This section does not apply to hot oil cooking and filtering EQUIPMENT if it is cleaned as specified in Subparagraph 4-602.11(D)(6). (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure.
- Critical - Cooling Methods. (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under Section 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT;(4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. (B) When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be: (1) Arranged in the EQUIPMENT to provide maximum heat transfer through the container walls; and (2) Loosely covered, or uncovered if protected from overhead contamination as specified under Subparagraph 3-305.11 (A)(2), during the cooling period to facilitate heat transfer from the surface of the FOOD.
- Cutting Surfaces. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
- During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) Except as specified under Paragraph (B) of this section, in the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;
- Critical - FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - Handwashing Signage. A sign or poster that notified FOOD EMPLOYEES' to wash their hands shall be posted at all handwashing lavatories used by FOOD EMPLOYEES' and shall be clearly visible to FOOD EMPLOYEES'.
- In-Use Utensils, Between-Use Storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous;
- Critical - No bare hand contact of exposed ready-to-eat food. Food EMPLOYEES' may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure. (B) Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, food EMPLOYEES' may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
- Scheduling Inspection and Service for a Water System Device. A device such as a water treatment device or backflow preventer shall be scheduled for inspection and service, in accordance with manufacturer's instructions and as necessary to prevent device failure based on local water conditions, and records demonstrating inspection and service shall be maintained by the PERSON IN CHARGE.
- System Maintained in Good Repair. A PLUMBING SYSTEM shall be: (A) Repaired according to LAW; and (B) Maintained in good repair.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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5/19/2011 | Complaint Full | Administrative complaint recommended |
- 03A-07-1 Observed potentially hazardous food cold held at greater than 41 f. eggrolls 48 -50 , pork 48 f , in the glass cooler. Owner not following time as a temperature control plan.
- 08A-29-1 Observed uncovered food in holding unit/dry storage area.Chicken, rice, shrimp, meats.
- 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single service items without washing hands.Employee touched cooked eggrolls with barehand .
- 14-51-1 Observed nonfood grade containers used for food storage in both walk in units and reach in coolers..
- 21-12-1 Observed wet wiping cloth not stored in sanitizer solution between uses. throughout on the counters.
- 36-13-1 Observed grease accumulation under cookline.
- 8A-28-1 Observed food stored on the floor.Chicken on floor in walk in freezer, meat on floor in walk in freezer, and sauce on floor in walk in cooler.
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5/19/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- (A) Cleaning, Frequency and Restrictions. The PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
- Critical - (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical - (A) FOOD shall be protected from cross contamination by: (4) storing the FOOD in PACKAGES, covered containers, or wrappings;
- (B) Cloths used for wiping FOOD spills shall be: (2) Wet and cleaned as specified under Paragraph 4-802.11(D), stored in a chemical sanitizer at a concentration specified in Section 4-501.114, and used for wiping spills from FOOD-CONTACT and nonFOOD-CONTACT SURFACES of EQUIPMENT.
- Characteristics. Materials that are used in the construction of UTENSILS and FOOD- CONTACT SURFACES of EQUIPMENT may not allow the migration of deleterious substances or impart colors, odors, or tastes to FOOD and under normal use conditions shall be: (A) Safe; (B) Durable, CORROSION-RESISTANT, and nonabsorbent; (C) Sufficient in weight and thickness to withstand repeated WAREWASHING; (D) Finished to have a SMOOTH, EASILY CLEANABLE surface; and (E) Resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
- Critical - FOOD Storage. (A) Except as specified in Paragraphs (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD: (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 6 inches above the floor. (B) FOOD in PACKAGES and working containers may be stored less than 6 inches above the floor on case lot handling EQUIPMENT as specified under Section 4-204.122. (C) Pressurized BEVERAGE containers, cased FOOD in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.
- Critical - When to Wash. Food EMPLOYEES' shall clean their hands and exposed portions of their arms as specified under Section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in Paragraph 2-403.11(B); (D) Except as specified in Paragraph 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
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5/19/2011 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter 71 degrees cookline counter, ground beef 46 degrees walk in cooler, shrimp 46degrees walk in cooler, melon 46degrees walk in cooler.Repeat Violation.
- Critical. Violation: 08A-28-1 Observed food stored on floor. sauce on floor of walk in cooler.Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.soy sauce in reach in cooler,egg rolls in reach in cooler,cut vegetables on the counter.
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures. form provided. Using time on items and locations not designated by written statement.ie. bottom of reach in and walk in cooler.
- 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.observed No handwashing.
- Violation: 14-33-1 Observed equipment in poor repair. walk in cooler leaking onto floor
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.In both walk in units and reach in coolers.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.Had sanitizer in middle compartment.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom.
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed.wet wiping cloth solution.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. menu advertises white tuna but using an unidentified fish. menu advertises mackerel and grouper in sushi rolls but none available and no invoices for these fish.
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.Owner not knowledgable on triple sink set . Repeat Violation.
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1/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. No parasite destruction records available for salmon, grouper, mackerel.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on cookline,garlic & oil 79 degrees f. Sauce 79, flour & water 100 degrees. in cookline reachin, sprouts 53, raw egg batter 48, noodLES 45, shrimp 47. garlic & oil 48,scallops 45, chicken 4, walkin cooler. Repeat Violation.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust.Soy sauce stored under dirty dish table.
- Critical. Violation: 08A-15-1 Food not stored in a clean/dry location that is not exposed to splash/dust. open container of salt stored under handsink
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken over seafood.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food.Raw eggs over fruit walk in cooler.
- Critical. Violation: 08A-28-1 Observed food stored on floor.oil jugs, sauces, kitchen area. cookies, honey mustard powder, dry storage. Meat, walk in freezer. Repeat Violation.
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area.Crispy noodles under bar.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. cloth covering sushi rice
- Critical. Violation: 08B-05-1 Observed employees using same utensil to handle raw chicken then raw beef
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup in soy sauce
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons and ice cream scoops. Repeat Violation.
- Critical. Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures. form provided
- 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.No handwashing.
- Violation: 14-21-1 Observed molluscan or crustacean shell being re-used. oyster shells being reused
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. throughout
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bamboo sushi mats, bamboo steamers.
- Violation: 14-33-1 Observed equipment in poor repair. reachin cooler leaking onto floor
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. reusing cardboard boxes to drain fried foods
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.Metal banded brush in kitchen aa.
- Violation: 14-51-1 Observed nonfood-grade mixer used for food prep.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.Wooden pallets used on floor for food storage in walk in freezer.
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment. Food debris.
- Critical. Violation: 16-13-1 Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50 ppm. Repeat Violation.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Violation: 22-18-1 Observed soil residue in/on food storage containers throughout.
- Critical. Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical. Violation: 22-25-1 Observed buildup of soiled material on mixer head.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cooker
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Throughout
- Violation: 26-02-1 Observed reuse of single-service articles. tofu containers
- Critical. Violation: 31-09-1 Handwash sink not accessible for employee use at all times.Wait station.
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.cookline handsink .
- Critical. Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory.Bar area. Repeat Violation.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.Cookline. Repeat Violation.
- Violation: 36-15-1 Observed food debris accumulated on walk in freezer and cooler floor.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Violation: 41A-02-1 Observed toxic item stored by food. cans of insecticide stored over/next to food throughout
- Critical. Violation: 41A-09-1 Observed toxic item stored in food preparation area. insecticide
- Critical. Violation: 41B-01-1 Observed sanitizing solution exceeding the maximum concentration allowed.wet wiping cloth solution.
- Critical. Violation: 41B-02-1 Observed pesticide-emitting strip present in food prep area.
- Critical. Violation: 41B-09-1 Insecticide/rodenticide use not in compliance with regulations. for household use
- Violation: 42-11-1 Observed unnecessary items on the premise. Throughout
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. menu advertises white tuna but using an unidentified fish. menu advertises mackerel and grouper in sushi rolls but none available and no invoices for these fish.
- Critical. Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment.Owner not knowledgable on triple sink set up also allowed employee to use malfunctioning dishmachine . Repeat Violation.
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10/27/2010 | Routine - Food | Emergency Order Callback Time Extension |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. No parasite destruction records available for salmon, grouper, mackerel.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.milk
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. on cookline,garlic & oil 79 degrees f. Sauce 79, flour & water 100 degrees. in cookline reachin, sprouts 53, raw egg batter 48, noodLES 45, shrimp 47. garlic & oil 48,scallops 45, chicken 4, walkin cooler. Repeat Violation.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. open container of salt stored under handsink
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust.Soy sauce stored under dirty dish table.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken over seafood.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw eggs over fruit walk in cooler.
- Critical. Observed food stored on floor.oil jugs, sauces, kitchen area. cookies, honey mustard powder, dry storage. Meat, walk in freezer. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.Crispy noodles under bar.
- Critical. Observed cloth used as a food-contact surface. cloth covering sushi rice
- Critical. Observed employees using same utensil to handle raw chicken then raw beef
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.cup in soy sauce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons and ice cream scoops. Repeat Violation.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. form provided
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.No handwashing.
- Observed molluscan or crustacean shell being re-used. oyster shells being reused
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. throughout
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. bamboo sushi mats, bamboo steamers.
- Observed equipment in poor repair. reachin cooler leaking onto floor
- Observed single-use containers (boxes and/or cans) reused for the storage of food. reusing cardboard boxes to drain fried foods
- Observed a nonfood-grade basting brush used in food.Metal banded brush in kitchen aa.
- Observed nonfood-grade containers used for food storage.
- Observed nonfood-grade mixer used for food prep.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.Wooden pallets used on floor for food storage in walk in freezer.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment. Food debris.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Less than 50 ppm. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed soil residue in/on food storage containers throughout.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on mixer head.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice cooker
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Throughout
- Observed reuse of single-service articles. tofu containers
- Critical. Handwash sink not accessible for employee use at all times.Wait station.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.employee restroom.
- Critical. No handwashing sign provided at a handsink used by food employees.cookline handsink .
- Critical. Handwashing cleanser lacking at handwashing lavatory.Bar area. Repeat Violation.
- Critical. Observed rodent activity as evidenced by rodent droppings found. Hard Droppings were present under counters at front prep area, around rice cookers, and backside of buffet bar. Droppings too numberous to count.
- Critical. Observed roach activity as evidenced by live roaches found. Observed 1 live roach on dish machine, 1 on slicer, 2 by water heater, 2 in dry storage. Under bulk food containers in dry storage area there were live roaches too numberous to count.
- Critical. Observed live flies in kitchen.10-12 flies in prep area.
- Observed grease accumulated under cooking equipment.Cookline. Repeat Violation.
- Observed food debris accumulated on walk in freezer and cooler floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed toxic item stored by food. cans of insecticide stored over/next to food throughout
- Critical. Observed toxic item stored in food preparation area. insecticide
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.wet wiping cloth solution.
- Critical. Observed pesticide-emitting strip present in food prep area.
- Critical. Observed unlabeled spray bottle.kitchen area. Corrected On Site.
- Critical. Insecticide/rodenticide use not in compliance with regulations. for household use
- Observed unnecessary items on the premise. Throughout
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Identity of food or food product misrepresented. menu advertises white tuna but using an unidentified fish. menu advertises mackerel and grouper in sushi rolls but none available and no invoices for these fish.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.Owner not knowledgable on triple sink set up also allowed employee to use malfunctioning dishmachine . Repeat Violation.
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10/26/2010 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
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2/22/2010 | Complaint Full | Admin. Complaint Callback Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. SUSHI . Food may not be served.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. IMITATION CRAB BY WIC. Repeat Violation.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. PREPED,UNWASHED VEGGIES PUT CARDBOARD BOX WHICH HAD BEEF AND OR POULTRY ON LABEL. Repeat Violation.
- Critical. Displayed food not properly protected from contamination. BUFFET BAR.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed food stored on floor. WIF
- Critical. Observed uncovered food in holding unit/dry storage area. WIC AND WIF.. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SCOOPING INE WITH GLASS, FINGERS CONTACTING ICE.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. BETWEEN RIC AND PREP TABLE. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. NONE Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed soiled wet wiping cloth in use with fresh solution.
- Critical. Observed buildup of black like substance on the interior of ice machine lid.
- Critical. Handwash sink not accessible for employee use at all times. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees have not received training related to their assigned duties.
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2/22/2010 | Complaint Full | Administrative complaint recommended |
- 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. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.GLASS DOORED RIC. THERMOMETER READS 52. Repeat Violation.
- Critical. Observed potentially hazardous food thawed in standing water.IMITATION CRAB MEAT.
- Critical. Observed unwashed fruits/vegetables stored in cardboard box. Repeat Violation.
- Critical. Observed food stored on floor.
- Critical. Observed food stored on floor.ICE CREAM CONES.
- Critical. Observed uncovered food in holding unit/dry storage area.WIC. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.SEVERAL PLACES.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.BETWEEN EQUIPMENT . Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.WASHED VEGGIES . Repeat Violation.
- Observed nonfood-grade containers used for food storage.WAL MART BAG.
- Dishware/utensils not soaked prior to being placed in sink/dishmachine.
- Wash solution not clean.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed encrusted, soiled material on slicer.
- Observed reuse of single-service articles.USED AS SCOOPES.
- Critical. Observed dead roaches on premises.TWO FOUND UNDER BUFFET BAR.
- Critical. Observed live flies in kitchen.
- Carbon dioxide/helium tanks not adequately secured.
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7/20/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 6/30/2009 | Routine - Food | Call Back - Complied |
| No report available. | 5/29/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/21/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/18/2008 | Routine - Food | Administrative complaint recommended |
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