- Basic - Ceiling in disrepair.-water damaged tile dry storage
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles./cleaned needs more detail
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked./ raw salmon, tuna, tilapia for sushi not date marked after being defrosted
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11/06/2014 | Complaint Full | Call Back - Complied |
- Basic - Ceiling in disrepair.-water damaged tile dry storage
- Basic - Food stored in undrained ice./ cut lettuce
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Moderate Grease accumulated under cooking equipment./ under hibachi grill around the baseboard and wall
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name./ rice and sauce bottles
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees FahrenheitSushi reach in-salmon 46°shrimp 42°, tilapia 49°,tuna 46°
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours./ rice cooled over night in the walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw chicken 56 °, dumplings 65°, Japanese noodles 63°/ just put in cooler about 1 hr ago recommended rapid chill- chef took corrective action
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./ chlorine in the wiping cloths 200+++
- 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./ small sushi line reach in cooler
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./ men's room
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked./ raw salmon, tuna, tilapia for sushi not date marked after being defrosted
- 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.
- Intermediate - Spray bottle containing toxic substance not labeled.// purple and yellow cleaner
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11/05/2014 | Complaint Full | Warning Issued |
- Basic - Attached equipment moderately soiled with accumulated dust./ dead insect / light shields
- Basic - Bowl or other container with no handle used to dispense food./ bulk rice
- Basic - Ceiling tile in disrepair. / broken by dishmachine
- Basic - Condensation or other drainage not disposed of according to law./ drain for sushi reach in draining into the employee handwash sink
- Basic - Cutting board has cut marks and is no longer cleanable./ cooks line
- Basic - Iced tea dispenser not cleaned at least once every 24 hours./ heavily soiled nozzle
- Basic - Moderate Build-up of mold-like substance on nonfood-contact surface./ dish racks
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Basic - Plastic jug cut in half and reused as scoop.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name./ bulk brown rice
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. / glasses in the bar only being washed and rinse had manager get the sanitizer set up and redo glasses **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled./ prep area **Corrected On-Site**
- Intermediate - Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue./ 2 door cooler
- Intermediate - Moderate/ heavy Soil residue in and food storage containers.
- Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./ purple cleaner by mop sink
|
09/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Ceiling in disrepair. Near dish machine
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee personal items stored in or above a food preparation area. Purse in sushi area
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Cutting board broken
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives on hibachi carts stored in soiled crevice
- Basic - Nonfood-contact equipment in poor repair. Walk in cooler curtains broken
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Wall soiled with accumulated food debris. In server station
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs over produce **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Ice n sink
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Ice scoop
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
- Intermediate - Soil residue in food storage containers. Soy sauce container
- Intermediate - Spray bottle containing toxic substance not labeled.
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6/25/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Leaking pipe at plumbing fixture. Water filter at ice machine leaking
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-contact equipment in poor repair. Curtains on walkin cooler broken
- Basic - Nonfood-grade cans used in direct contact with food. Grey garbage cans used to store sauces
- Basic - Paper towel used as liner for food container.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. Rice
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw conch over sauces
- High Priority - Toxic substance/chemical stored by or with food. Propane by rice
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands. By fry line
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket
- Intermediate - Hot water not provided/shut off at employee handwash sink. By fry line
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue liquid
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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3/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Griddle area of hibachi stations
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Insect control device installed over food preparation area. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over noddles **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Ice chute on self-service drink machine soiled/build up of mold-like substance/slime.
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12/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**. BOTTLE OF WAT ON SHELF OVER SOUP KETTLE. IN PREP AREA.
- Basic - No handwashing sign provided at a hand sink used by food employees.restrooms **Warning** no sign for handwashing in women restroom. NO SIGN IN WOMAN'S RESTROOM AT CALL BACK-manager hand lettered one for temporary use. CORRECTED ON SITE.
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10/8/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Heavy grease build up **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.restrooms **Warning** no sign for handwashing in women restroom
- Basic - Walls heavily soiled with accumulated food debris. **Warning** heavy behind cookline
- Basic - Working containers of food removed from original container not identified by common name.dry storage area **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menu **Warning** raw items still not indicated during callback on 6/5/13
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6/5/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Violation submitted for administrative action during callback on 6/5/13
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Violation submitted for administrative action during callback on 6/5/13
- Basic - Employee personal items stored in or above a food preparation area. Cellphone on prep area. Sushi bar
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available. Only violation pages available
- Basic - No handwashing sign provided at a hand sink used by food employees. Violation submitted for administrative action during callback on 6/5/13
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exposed pressed wood above ice cream cooler
- Basic - Nonfood-grade garbage bags used in direct contact to store food. Rice container
- Basic - Soil residue build-up on nonfood-contact surface. Ice machine filter soiled
- Basic - Wall soiled with accumulated food debris. Violation submitted for administrative action during callback on 6/5/13
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name. Violation submitted for administrative action during callback on 6/5/13
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Bowl washed, rinsed and air dried. Not sanitizing done
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Violation submitted for administrative action during callback on 6/5/12
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cooked washed bowl at three bin sink and returned to the cook line and resumed work without changing gloves
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Violation submitted for administrative action during callback on 6/5/13
- Intermediate - Cutting board(s) stained/soiled. Violation submitted for administrative action on 6/5/13
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Violation submitted for administrative action during callback on 6/5/13
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Paperwork not filled out for time used on sushi rice **Corrected On-Site**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Heavy grease build up **Warning**
- Basic - Bowl or other container with no handle used to dispense food.rice **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Cloth used as a food-contact surface.walk in cooler **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Employees with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Heavy Accumulation of debris in three-compartment sink. **Warning**
- Basic - Heavy Accumulation of debris inside warewashing machine. **Warning**
- Basic - Heavy Food debris accumulated on kitchen floor. **Warning**
- Basic - Heavy Food debris/dust/soil residue on dry storage shelves.cook line **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.restrooms **Warning**
- Basic - Raw fruits/vegetables not washed prior to cutting/shredding. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Walk-in cooler shelves soiled with heavy encrusted food debris. **Repeat Violation** **Warning**
- Basic - Walls heavily soiled with accumulated food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name.dry storage area **Warning**
- High Priority - Cooked sushi rice hot held at less than 135 degrees Fahrenheit.73? must discard at 2:30 pm **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.for wahoo on sushi menu. Invoices for salmon were observed. Wahoo must be cooked to 145? for serving can not be served raw **Warning**
- High Priority - Toxic substance/chemical stored by or with food.prep table **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. 3 bay sink **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing.washing pans in hand sink than stored **Corrected On-Site** **Warning**
- Intermediate - Heavy Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
- Intermediate - Interior of reach-in cooler heavily soiled with accumulation of food residue.cook line **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.sushi menu **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.sushi bar **Warning**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.sushi grade fish **Warning**
- Intermediate - Spray bottles containing toxic substance not labeled. **Warning**
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4/5/2013 | Routine - Food | Warning Issued |
- Drain cover(s) missing./mop sink drain in storage area
- Critical - Hand wash sink lacking proper hand drying provisions./by 2nd 3 compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions./by 3 compartment sink Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions./sushi area employee hand washing sink right side also no hand washing sign
- Critical - Handwashing cleanser lacking at employee handwashing sink left side sushi hand washing sink Corrected On Site.
- Observed clean dishes stored on soiled plastic shelving
- Observed cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed food stored on floor./walk in cooler box of potatoes on the floor
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food./sesame seeds Corrected On Site. Repeat Violation.
- Critical - Observed interior of walk in cooler moderate soil with accumulation of food residue./on all shelving
- Observed leaking pipe at plumbing fixture./employee hand washing sink by other 3 compartment sink prep area
- Critical - Observed moderate accumulation of debris in warewashing machine and associated equipment and drain underneath
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed torn packages/bags of food exposing the contents to contamination./sugar,salt dry storage
- Observed wall moderately soiled with accumulated food debris./by 3 compartment sink Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb./3 compartment sink for spliy y for hose
- Wet wiping cloth not stored in sanitizing solution between uses./waite station and sushi area Corrected On Site. Repeat Violation.
- Critical - tray of cleaned sliced vegetables stored on top of another tray with raw beef to go on hibachi cart Repeat Violation.
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9/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted old food debris- spiral slicer blade.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in both dishwashing area's. Area above 3 bay sink still soiled.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers, walk in cooler light shield broken.
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6/15/2012 | Complaint Full | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, tested 2 times at 0 ppm. Discontinue use of machine for sanitizing. Set up manual sanitization until dishmachine is sanitizing properly.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust- salad prep counter directly next to handwash sink. Either a splash guard will be required or salad pep station moved to kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions, rear prep area. Repeat Violation. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers, walk in cooler light shield broken.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed no proof of parasite destruction or proof of source for Escolar, also invoice for Salmon that is received fresh- as per operator, states frozen fish products have been stored at a temperature of -4 F or below for 7 days in a freezer.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on shelf above wait station prep area.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, server put drink lemon on edge of glass of ice water for customer with bare hand. Corrected On Site. Also observed sushi chef handling peeled cucumbers with bare hands- cucumber will not be cooked and will be served raw in sushi. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface, ledge above ice machine door.
- Critical - Observed cloth used as a food-contact surface, cloth towel covering sushi rice. Repeat Violation.
- Observed cook line cutting board heavily grooved/pitted and no longer cleanable. Repeat Violation.
- Observed employee with no hair restraint, server prepairing salad with loose unrestrained hair. Also, hibachi chef's walking through kitchen gathering ingredients- short black hair observed hanging on edge of container holding cooked tempura vegetables.
- Critical - Observed food-contact surfaces encrusted old food debris- spiral slicer blade.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, cup used to scoop sugar from bulk bag.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, tofu in prepped soup bowls in cabinet under wait station is at 71 degrees F, manager stated bowls were stocked 30 minutes ago- recommended rapidly chilling then maintain at 41 degrees F or below.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken and raw beef stored next to each other on same tray on hibachi cart. Corrected On Site.
- Critical - Observed sheet pans of portioned salads stored directly on top of each other- bottom of top sheet pan is in direct contact with salad underneath it.
- Critical - Observed tray of cooked rice placed directly on top of tray of cut vegetables and tray of shrimp placed directly on top of tray of beef and chicken on hibachi cart- bottom of both trays in direct contact with food on tray underneath. Corrected On Site.
- Observed wall soiled with accumulated black debris in both dishwashing area's.
- Wet wiping cloth not stored in sanitizing solution between uses, on kitchen prep table. Corrected On Site.
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6/14/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions, bar handwash sinks. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions, rear prep area. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, bar handwash sink has a ice scoop and 2 containers in the basin. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, on shelf above prep table where shrimp is being prepaired. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers. Repeat Violation.
- Observed attached equipment soiled with accumulated dust, wall mounted fan in prep area.
- Observed build-up of dust or dirt on nonfood-contact surface, ice machine motor cover and ledge above ice machine door opening.
- Critical - Observed cloth used as a food-contact surface, cloth towel on sushi rice. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable, cook line. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers, restrooms.
- Critical - Observed food stored on floor, case of duck in the walk in freezer.
- Observed gaskets with slimy/mold-like build-up, reach in cooler under toaster ovens at the sushi counter.
- Critical - Observed handwash sink used for purposes other than handwashing, plugged in blender base sitting in prep area handwash sink basin. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, sheet pans of raw beef stored over pans of raw fish and shrimp in the reach in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle containing blue substance at the dish area. Manager stated it contains cleaning chemical.
- Observed walk in cooler gaskets with slimy/mold-like build-up.
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4/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable, wood storage shelves. Recommended painting shelves to seal surface.
- Critical - Hot water not provided/shut off at employee hand wash sink, sushi counter.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, open drink cup of dish area storage rack above clean dishes and food. Corrected On Site.
- Observed attached equipment soiled with accumulated dust, walk in cooler fan motor covers and housing.
- Observed bar cooler gaskets with slimy/mold-like build-up.
- Critical - Observed cloth used as a food-contact surface, cloth towel laying on surface of sushi rice. Recommended using cheesecloth, discarded every 4 hours. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable, saute station make unit. Repeat Violation.
- Observed floor and wall junctures in disreapair allowing dirty water to collect, are under dish area handwash sink.
- Critical - Observed handwash sink used for purposes other than handwashing, dish area handwash sink being used as a dump sink as evindenced by ice in the basin.
- Observed light shield in the walk in cooler is broken.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, sushi rice at sushi counter is at 97 degrees F. Discussed "Time as a public health control" with operator. Corrected On Site, operator discarded.
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8/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, containers of raw shelleggs on carts in dish area hallway are at an ambient air temperature of 76 degrees F. Corrected On Site. Observed during callback inspection raw shell eggs on carts in dish hallway at an ambient air temperature of 77 degrees F.
- Critical - Violation: 08A-28-1 Observed food stored on floor, cases of beef under walk in cooler shelving and pot of sauce in the walk in cooler. Observed during callback inspection approximately 8 buckets of sauce on the walk in cooler floor, also case of sesame balls and bus tub of duck wings in the walk in freezer floor.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled cut lettuce for salad with bare hands. Observed on callback inspection cook handle cut carrots and mushrooms with bare hands while changing water in storage containers.
- Violation: 14-37-1 Observed cutting board's heavily grooved/pitted and no longer cleanable, several on cookline.
- Violation: 14-41-1 Food-contact surface not smooth and easily cleanable, bamboo sushi rolling mats- recommended silicone type mat that is all one piece without crevices. Observed during callback inspection a pladtic sushi rolling mat with crevices- dried food stuck in crevices.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage, large plastic hinged lid bins and Rubbermaid household style garbage used to store dry bulk products.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times, handwash basin at the bar next to ice bin filled with napkins, racks, and glass jar. Observed during callback inspection a bowl of water in the sushi counter handwash sink.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees, all handwash sinks throughout the establishment. Observed during callback inspection no handwashing sign at dining area server station handwash sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions, rear cookline handwash sinks. Observed on callback inspection cookline and server station handwash sinks lacking proper hand drying provisions.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. Observed "Crabmeat" offered in appetizers (ingredients listed on menu)- Kani Su and Dynamite and "White Tuna" offered in rolls- Happy Roll, White Bonnet Roll, and East-West Roll- operator stated imitation krabmeat served in appetizers and Escolar served in rolls to the customers. Observed on callback inspection same items and menu descriptions as described above on/offered on both take-out menu and dining menu.
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3/3/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Certified Food Manager unable to answer basic Food Code questions, CFM unable to tell inspector what the minimum or maximum ppm chlorine should be for the dish machine when asked, also CFM did not know how to test the sanitizer in the dish machine when asked.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, tested at 0 ppm 2 times, observed bucket underneath is empty. Machine tested at 0 ppm chlorine 2 times after new bucket installed. Must discontinue use of machine for sanitizing and manually sanituze until machine is repaired.
- Food-contact surface not smooth and easily cleanable, plastic sushi rollkng mats with crevices- dried food stuck in crevices. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions, server station and cookline. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times, metal scrub pad in dish area handwash sink basin and a bowl of water in the sushi counter handwash sink basin. Corrected On Site. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, diningn area server station handwash sink. Repeat Violation.
- Critical - Observed accumulation of debris on drainboards or equivalent. Observed old food debris and 2 piles of dirty dishes on air dry drainboard while dish machine was in use and clean dishes being unloaded. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled cut carrots and mushrooms with bare hands while changing water in storage containers. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed container of medicine improperly stored, bottle of Robitussin cough gells on wire rack above cookline make unit.
- Observed cutting board heavily grooved/pitted and no longer cleanable, several in kitchen. Repeat Violation.
- Critical - Observed food stored in ice used for drinks, employee bottle of water stored in bar drink ice bin. Corrected On Site.
- Critical - Observed food stored on floor, case of sesame balls and bus tub of duck wings on walk in freezer floor, also approximately 8 buckets of sauce on the walk in cooler floor. Repeat Violation.
- Critical - Observed heavy encrusted material on can opener. Repeat Violation.
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination, several covered employee drink cups on shelves over food and clean dishes.
- Observed nonfood-grade containers used for food storage, Rubbermaid household style garbage cans used to store dry bulk food products. Repeat Violation.
- Critical - Observed unwashed fruits/vegetables stored with other ready-to-eat food, cases of zucchini and mushrooms stored over bus tubs of cut broccoli, mushrooms, and onions in the walk in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observedheavy sticky brown residue build-up on nonfood-contact surface, storage rack where clean dishes are stored in the dish area hallway.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, covered bus tub of cooked rice on prep table shelf is at 94 degrees F. Stop Sale issued due to staff was unable to determine how long rice had been on shelf.
- Critical - Shell eggs held on cart in dish area hallway maintained at an ambient air temperature greater than 45 degrees Fahrenheit, ambient air temperature of raw shell eggs is 77 degrees F. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Observed fish being served at sushi bar has not undergone proper parasite destruction as evinced by statement on invoice- "All seafood must be cooked before consumption".
- Critical. Working containers of food removed from original container not identified by common name, bulk bins.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, containers of raw shelleggs on carts in dish area hallway are at an ambient air temperature of 76 degrees F. Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed raw animal food stored over ready-to-eat food, pan of raw scallops and beef stored over cases of produce in the walk in cooler.
- Critical. Observed food stored on floor, cases of beef under walk in cooler shelving and pot of sauce in the walk in cooler.
- Critical. Observed food stored on floor, bag of carrots on cookkine floor near the mopsink. Corrected On Site.
- Critical. Observed food stored on floor, BIB syrup boxes near the ice machine.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled, food employee rinsed gloved hands off in cookline 3 bay sink. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, cook handled cut lettuce for salad with bare hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, food employee put gloves on without washing hands first.
- Critical. Observed open beverage container's on a food preparation table or over/next to clean equipment/utensils, on the cookline.
- Observed employee with no hair restraint, male cook's with loose unrestrained hair. Corrected On Site.
- Observed cutting board's heavily grooved/pitted and no longer cleanable, several on cookline.
- Food-contact surface not smooth and easily cleanable, cloth towel under cookline cutting board.
- Food-contact surface not smooth and easily cleanable, bamboo sushi rolling mats- recommended silicone type mat that is all one piece without crevices.
- Observed nonfood-grade containers used for food storage, large plastic hinged lid bins and Rubbermaid household style garbage used to store dry bulk products.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Observed heavy build-up of grease and burned food debris on nonfood-contact surface, stove drip pan.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination, black straw-like stirrer sticks on bar where customers can potentially cross-contaminate.
- Critical. Vacuum breaker mising at hose bibb, hose connected to 2 bay prep sink faucet.
- Critical. Handwash sink not accessible for employee use at all times, handwash basin at the bar next to ice bin filled with napkins, racks, and glass jar.
- Critical. Observed handwash sink used for purposes other than handwashing, server rinsing wiping cloth out in server station handwash sink.
- Critical. Observed handwash sink used for purposes other than handwashing, as observed by heavy grease residue in dish area handwash sink basin.
- Critical. Observed handwash sink used for purposes other than handwashing, as evidenced by cloth towel in hibachi area handwash sink basin.
- Critical. No handwashing sign provided at a handsink used by food employees, all handwash sinks throughout the establishment.
- Critical. Hand wash sink lacking proper hand drying provisions, dish area handwash sink.
- Critical. Hand wash sink lacking proper hand drying provisions, rear cookline handwash sinks.
- Critical. Hand wash sink lacking proper hand drying provisions, all four handwash sinks at the sushi counter and bar area's.
- Critical. Handwashing cleanser lacking at handwashing lavatory, all four handwash sinks at the sushi counter and bar area.
- Critical. Observed toxic item stored in food preparation area, bottles of Greased Lightning degreaser on hibachi room prep counter.
- Critical. Observed unlabeled spray bottle's on rack over cookline 3 bay sink.
- Critical. Identity of food or food product misrepresented. Observed "Crabmeat" offered in appetizers (ingredients listed on menu)- Kani Su and Dynamite and "White Tuna" offered in rolls- Happy Roll, White Bonnet Roll, and East-West Roll- operator stated imitation krabmeat served in appetizers and Escolar served in rolls to the customers.
- 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.
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12/29/2010 | Routine - Food | Administrative complaint recommended |
- Critical. No handwashing sign provided at a handsink used by food employees, all hand wash sinks.
- Critical. Hand wash sink lacking proper hand drying provisions, all handwash sinks.
- Critical. Handwashing cleanser lacking at handwashing lavatory, all hand wash sinks.
- No Heimlich maneuver sign posted.
- Critical. No Certified Food Manager for establishment.
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10/13/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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