- Basic - Dead roaches on premises. 2 on ground, hibachi area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In several areas.
- Basic - Gaskets/seals on holding unit in poor repair. Cookline
- Basic - Plumbing system in disrepair. Hibachi handsink drains into bucket on the floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw meat
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee briefly placed hands under running water.
- High Priority - Employee washed hands with no soap, cold water and did not use paper towels to dry hands.
- High Priority - Fly traps stored over food prep areas.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In sushi display case, sushi 55-64F. No sliding glass doors on back of cooler. Advised to not use cooler.
- 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. Chicken, rice, sushi rice.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. In turbo air, raw chicken and beef over cooked pork.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw sausage over desserts, raw meat over lemons and vegetables. Raw shell eggs over sauce.
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat over mushrooms, cookline cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 1 on drain boards, dish area. 1 on top of dish machine. Also in dish area, 2-4 inside of bug light
- High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on top of dish machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold and hot water not provided/shut off at employee handwash sink. Faucet handles removed, employee bathroom area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline, dish area
- Intermediate - No soap provided at handwash sink. Employee restrooms
- 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. Sushi display case
|
2/3/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cutting board has cut marks and is no longer cleanable. Yellow one at hibachi area
- Basic - Hood filter gap in automatic fire suppression/exhaust system.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display case
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For frozen food
- Basic - Plumbing system in disrepair. At hibachi area of hand sink
- High Priority - Ice buildup on frozen food, walk in freezer.
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. At cookline
|
9/6/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Dry storage shelving.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Ceiling tiles missing. Several in kitchen
- Basic - Cutting board has cut marks and is no longer cleanable. Yellow one at hibachi area
- Basic - Employee smoking in a food preparation, storage or warewashing area. Employee smoking while peeling shrimp. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - Hood filter gap in automatic fire suppression/exhaust system.
- Basic - Ice buildup on floor, ceiling, walk in freezer.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi display case
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For frozen food
- Basic - Plumbing system in disrepair. At hibachi area of hand sink
- Basic - Working containers of food removed from original container not identified by common name. Dry storage area.
- Basic - High Priority - Dead roaches on premises. 1 on top of dish machine. 1 on dry storage containers.
- High Priority - Ice buildup on frozen food, walk in freezer.
- High Priority - Pesticide-emitting strip present in food prep area.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Beef over vegetables. Shrimp over cabbage.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Hibachi, chicken over beef. **Corrected On-Site**
- High Priority - Roach activity present as evidenced by live roaches found. 2 on drain boards for dish machine. 1 on bag in the box soda, dry storage. 6 in crevice of storage container, dry storage. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. At cookline
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server area
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server area. **Corrected On-Site**
|
9/5/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/22/2013 | Routine - Food | Call Back - Complied |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 53F, beef 57F, dropping cookline cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over vegetables, hibachi. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
|
4/26/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Fryer area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Shelving, cookline, grease on fryers, exterior of equipment. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon used for sushi. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 53F, beef 57F, dropping cookline cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over vegetables, hibachi. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
|
2/26/2013 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
|
2/25/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag and case, freezer **Warning**
- Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Cigarette ashes and odor in prep area, cigarette butt on floor in dry storage **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Reusing egg flats to store food **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Fryer area **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Shelving, cookline, grease on fryers, exterior of equipment. **Warning**
- Basic - Soiled Cardboard used to cover sauce containers **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sugar, server area **Corrected On-Site** **Warning**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked chicken out 1.75F hours per operator at 86F **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee rinsed colander in handsink with scrub brush. **Corrected On-Site** **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh salmon used for sushi. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 53F, beef 57F, dropping cookline cooler **Warning**
- 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. Rice, noodles, cookline. All items on buffet using time not time marked. Most recent time marking from 2/28. **Warning**
- High Priority - Raw animal food stored over cooked food. Raw beef over cooked pork **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Shell eggs over vegetables, hibachi. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 on plastic wrap box **Corrected On-Site** **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on bag in the box soda, 3 on water softener, approximately 40 in dry storage area, most on floor, approximately 15 on shelving, 5 on floor near breakers, 1 on open single service box. 1 on dish machine, approximately 5-10 on top of food trap on dish machine, same amount on floor. 3 on shelf under rice cooker holding open container of sugar, approximately 7 inside ice maker, 4 on floor in and outside employee restroom. In boiler room holding unused and maintenance equipment, numerous droppings. Chew marks on rice bag. Manager states rice bag delivered approximately 1 week ago. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Dish area, used as presoak for dishes **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Server. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, chicken **Warning**
- Intermediate - Slicer blade guard soiled with old food debris. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hibachi, restroom area **Corrected On-Site** **Warning**
|
2/25/2013 | Routine - Food | Emergency order recommended |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 02-19-1 No tag on fresh shellfish, oysters on tray in walk in cooler
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sugar, server area
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and beef over seafood, hibachi
- 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. in sauces
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop Corrected On Site.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Plastic grocery bags used to store frozen food
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. over fryers
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. Dispenser no dispensing, scrubbie in sink, hibachi
- Critical - Violation: 35A-01-1 Observed fly glue traps holding numerous flies improperly placed over food/food prep area
- Critical - Violation: 35A-03-1 Observed dead roaches on premises. approximately 10 under hibachi counter, approximately 10 under server counter/cabinets
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 3 in server area
- Critical - Violation: 45-38-2 Portable fire extinguisher not charged. For reporting purposes only. next to three compartment sink
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
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11/8/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 0ppm
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Egg rolls 41-47F, walk in cooler, cooling from 11/06/12 per operator. see stop sale
- Critical - Cooked potentially hazardous food not cooled properly. 2 trays of noodles 77-86F, 3 trays of pork 85-96F, sitting out for 2.5 hours per operator. moved to cooler.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - Displayed food not properly protected from contamination. cookies
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Hand wash sink lacking proper hand drying provisions. employee restrooms.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Dispenser no dispensing, scrubbie in sink, hibachi
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. over fryers
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. cookline
- No copy of latest inspection report. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No tag on fresh shellfish, oysters on tray in walk in cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on hood filters
- Critical - Observed cigarette smoke odors in mens employee restroom
- Observed cooked pork placed on egg flats to cool
- Critical - Observed dead roaches on premises. approximately 10 under hibachi counter, approximately 10 under server counter/cabinets
- Critical - Observed fly glue traps holding numerous flies improperly placed over food/food prep area
- Critical - Observed food stored on floor. bagged food, tub of fish, walk in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in sauces
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop Corrected On Site.
- Observed nonfood-grade containers used for food storage. Plastic grocery bags used to store frozen food
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pork in Traulsen cooler 50-51F, left out during opening and returned to refrigeration per operator
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp at 68-72F, sitting out for approximately 2 hours per operator. moved to cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice at 59F and 66F, cooked corn and carrots 54F, cooked noodles 64Fsitting out on prep table next to cookline with no time or temperature control.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sweet and sour soup base with cooked vegetables 70F, corn starch and water 79F, no time or temperature control on cookline
- Critical - Observed potentially hazardous food thawed in standing water at room temperature. pigs feet Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raaw chicken, shrimp and beef over cooked rice and dumplings
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over cooked pork, green beans Traulsen cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Raw poork over vegetables, walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken and beef over seafood, hibachi
- Critical - Observed roach activity as evidenced by live roaches found 3 in server area
- Critical - Observed uncovered food in holding unit/dry storage area. Shrimp, walk in freezer
- Critical - Observed uncovered food in holding unit/dry storage area. flour, sugar, salt, potato starch
- Critical - Portable fire extinguisher not charged. For reporting purposes only. next to three compartment sink
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Everything on buffet, procedures not followed
- Critical - Self-service ice cream at buffet in deep containers with customer having to reach towards bottom for scoop. Advised to have employees scoop.
- Critical - Working containers of food removed from original container not identified by common name. Sugar, server area
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11/7/2012 | Complaint Full | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor. bag of mussels, strainer with shrimp, walk in freezer. Onn8/22/12, case of meat
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter in the red
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. plastic togo bags
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. over fryer area
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - Violation: 32-10-1 Covered waste receptacle not provided in women's employee bathroom. no trash can
- Critical - Violation: 35A-06-1 Observed fly glue traps with numerous dead flies located over cookline cooler and prep table
- Critical - Violation: 35A-08-1 Observed live flies in kitchen.
- Violation: 36-10-1 Observed ice buildup on floor, shelving, walk in freezer
- Critical - Violation: 45-38-2 Portable fire extinguisher in recharge zone, dish area. For reporting purposes only.
- Critical - Violation: 48-01-2 Boiler certificate not posted in boiler room. For reporting purposes only.
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8/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Boiler certificate not posted in boiler room. For reporting purposes only.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi cooler holding PHFs 49-52F. Unit turned on at same time food is placed in cooler. Advised
- Critical - Covered waste receptacle not provided in women's employee bathroom. no trash can
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Hand wash sink lacking proper hand drying provisions. dish area
- Critical - Handwashing cleanser lacking at handwashing lavatory. outside employee restrooms
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. over fryer area
- Critical - Lack of toilet tissue at each toilet. Womens employee restroom
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline
- Observed build-up of food debris, dust or dirt on dry storage containers
- Critical - Observed chemical spray bottle and first aid supplies stored in food preparation area. stainless steel cleaner, bandaids, medicine in sushi area
- Critical - Observed cigarette butt on cookline next to wok. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. small white
- Critical - Observed dead roaches on premises. 2 on bottom prep table shelf outside walk in cooler, 1 on wall across from ice machine, 1 on floor outside employee restroom
- Critical - Observed employee come to work and begin food prep without handwashing
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed fly glue traps with numerous dead flies located over cookline cooler and prep table
- Critical - Observed food stored on floor. bag of mussels, strainer with shrimp, walk in freezer
- Critical - Observed food stored on floor. bus tubs of meats, walk in cooler
- Observed grease and soil buildup on cardboard lining flattop, hibachi area
- Critical - Observed handwash sink used for purposes other than handwashing. in hibachi area, used to store dirty pans, rinse meats, rinse pans
- Critical - Observed handwash sink used for purposes other than handwashing. used to wash towel, fill pitcher
- Observed ice buildup on floor, shelving, walk in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. plastic togo bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 3 trays of cooked chicken at 71F left out overnight, since 8/20/12 per operator. see stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 4 flats of Shell eggs left out since 8/20/12 at room temperature. see stop sale
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi at 49-52F in sushi cooler for less than one hour. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice 79F, out since 8/20/12 per operator. No pH meter, operator uses time. see stop sale
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp thawed in standing water at 41-58F, moved to cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over RTE imitation crab
- Critical - Observed raw animal food stored over ready-to-eat food. raw pork over raw onions, walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood oveer rice, meat walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef over raw seafood, hibachi cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over raw beef, meat walk in cooler
- Observed residue build-up on dry storage shelving
- Observed single-service items stored on floor. case near electrical panels
- Critical - Observed uncovered food in holding unit/dry storage area. bus tubs of meats, walk in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. snow crab, corn, shrimp, walk in freezer
- Critical - Portable fire extinguisher in recharge zone, dish area. For reporting purposes only.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter in the red
- Critical - Working containers of food removed from original container not identified by common name. 5 gallon container of Flour, cookline
- Critical - Working containers of food removed from original container not identified by common name. Flour, sugar not labeled in english
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8/21/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve white rice at buffet
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat sauce in walk in cooler, raw seaffood on 3/19/12. On 5/22/12, raw fish over carrots.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves dirty and rusty
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
|
5/22/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potential hazardous foods items at buffet
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve white rice at buffet
- Critical - Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat sauce in walk in cooler, raw seaffood on 3/19/12
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves dirty and rusty
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-23-1 Observed encrusted, soiled material on slicer.
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All expired This violation must be corrected by : 5/16/2012.
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3/19/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler has an ambient temperature of 45 degree This violation must be corrected by : 3/17/2012.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chickens in reach in cooler at cookline has a temperature of 47 degree, operator stated products were cool from last night, Stop sales issued
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. Dry goods stored in boiler room
- Food-contact surface not smooth and easily cleanable. Need to use rubber mat under cutting board not towel
- Critical - Hand wash sink lacking proper hand drying provisions. dish area
- Critical - Hot water not provided/shut off at employee hand wash sink. At dish area
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Improper storage in boiler room. Boxes of papers
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No oyster warning sign with required language provided.
- Critical - No proof of required employee training provided. All expired This violation must be corrected by : 5/16/2012.
- Critical - No tag on fresh shellfish. Raw oyster
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Raw wood under rice cooker
- Critical - Observed ambient air thermometer not located in the warmest part of the holding unit. By fryers Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed container of medicine improperly stored. Alochol at prep area across from walk in cooler
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees did not wash hands before putting gloves on
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wait staff and dish washer
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. In walk in freeze
- Critical - Observed handwash sink used for purposes other than handwashing. used to rinse towel, store scrubbie
- Observed hole in ceiling. Above fry station
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. At cookline raw meat next to vegetable Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Open trays of raw chickens over raw open trays of raw beef in walk in freeze
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat sauce in walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch temp at 68 degree, rice noodle temp at 60 degree, cookline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Noodle temp at 47 degree, raw chickens temp at 46 degree, cooked seafood temp at 47 degree, ready to eat foods temp at 47 degree, raw beef temp at 48 degree, all products were in walk in cooler
- Observed residue build-up on nonfood-contact surface. On all cloth curtains
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Grocery bags
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Re-use raw egg trays for food storage
- Critical - Observed toxic item stored by utensils. Soap at dish area
- Observed utensils in poor condition. Ice scoop for ice machine
- Observed utensils stored in crevices between equipment. Knives at cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Potential hazardous foods items at buffet
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve ice cream not only missing sneeze guard but also customers are allowed to self dip ice cream
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve white rice at buffet
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves dirty and rusty
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Cooked chickens improperly cooled
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/16/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. next to 3 compartment sink
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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12/2/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, rice, chicken at 60F, traulsen cooler for 30 minutes. moved to another cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts at 47F, cream cheese at 47F in vegetable walk in cooler
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp at 46F, chicken at 45F, beef at 46F in meat walk in cooler.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen cooler holding PHFs at 60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. meat cooler holding PHFs at 45-46F. unit unable to maintain 41F or below
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. vegetable walk in cooler holding PHFs at 47F. unit unable to maintain 41F or below
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. sushi
- Critical - Violation: 45-38-2 Portable fire extinguisher not fully charged. For reporting purposes only. next to 3 compartment sink
- Critical - Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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12/1/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Traulsen cooler holding PHFs at 60F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hibachi cooler unable to maintain 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. meat cooler holding PHFs at 45-46F. unit unable to maintain 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. vegetable walk in cooler holding PHFs at 47F. unit unable to maintain 41F or below
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. manual sanitize until machine sanitizes.
- Critical - Hair observed in corn starch mixture. discarded voluntarily
- Critical - Hand wash sink lacking proper hand drying provisions, soap, sign, dish area
- In-use utensil in nonpotentially hazardous food with no handle.
- Lights missing the proper shield, sleeve coatings or covers. sushi
- Critical - No conspicuously located thermometer in holding unit. sushi
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. hibachi
- Critical - No proof of required employee training provided.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. quat
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. plastic grocery bags
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Beef, rice, chicken at 60F, traulsen cooler for 30 minutes. moved to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts at 47F, cream cheese at 47F in vegetable walk in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef and chicken 47F in hibachi cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp at 46F, chicken at 45F, beef at 46F in meat walk in cooler.
- Critical - Observed rodent activity as evidenced by rodent droppings found. 6 on top of dish machine, approximately 10 on floor around dish machine
- Critical - Observed shell eggs and butter held with no time or temperature control control; advised to refrigerate
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. next to 3 compartment sink
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Vacuum breaker missing at hose bibb, under 3 compartment sink.
- Critical - Vacuum breaker missing at hose bibb. Dumpster area
- Critical - Working containers of food removed from original container not identified by common name. flour, salt
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11/29/2011 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Critical - Observed interior of toaster oven soiled behind buffet line.
- Observed nonfood-grade bags used for food storage. Freezer.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
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5/26/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Behind buffet line.
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line.
- Light not functioning inside walk in freezer.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler at cook line.
- Critical - No handwashing sign provided at a handsink used by food employees. Cook line.
- Critical - No proof of required employee training provided.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed cutting board grooved/pitted and no longer cleanable. Cook line.
- Critical - Observed food stored on floor. Walk in freezer.
- Critical - Observed interior of front line cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Pespi cooler behind buffet line.
- Critical - Observed interior of toaster oven soiled. Behind buffet line.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut Melons were 45 degrees Fahrenheit at the buffet line.
- Critical - Observed uncovered food in walk in cooler .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door to kitchen.
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5/18/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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