- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance above the dish washing area. **Repeat Violation** **Warning**
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09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cook' line in the kitchen. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Observed the use of a small bowl used for portioning rice. Observed the use of a plastic non-handled take out containers used as a scoop for soy sauce. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Observed a build-up of food debris between the flat grill and deep fat fryer in the kitchen. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Oberserved a build-up of grease on the outside of both deep fat fryers. **Warning**
- Basic - Ceiling tile missing above the dish washing area. **Warning**
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance above the dish washing area. **Repeat Violation** **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in the kitchen. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Observed 2 cooks with no hair restraints. **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed a cook use a sponge to clean a pan. **Warning**
- Basic - Food stored on floor. Observed prepped carrots stored in a uncovered on the floor next to the kitchen hand sink. **Warning**
- Basic - Grease accumulated under cooking equipment. Observed a build-up of grease and food under the deep fat fryers and flat grill in the kitchen. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit next to a rice cooker in the kitchen. The water temperature with the rice scoops is 78° **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed small bowls used for portioning rice in standing water with a temperature of 80° **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed frozen fish being thawed at room temperature in the dish washing area. **Warning**
- Basic - Raw animal food stored above unwashed produce. Observed raw beef stored above unwashed bag of onions in the walk-in cooler. **Warning**
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Observed soap used to wash hands stored at a prep sink. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface on the fan blade guards in the walk-in cooler. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wet wiping cloths not being used stored on prep areas in the kitchen and in a conainer with no sanitizer in it. Observed wet wiping cloths in the kitchen not being used not stored in any sanitizer. Did not observe any sanitizer buckets with sanitizer in them in use at all. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed a soiled wet wiping cloth on a counter, next to a rice warmer in the kitchen. **Warning**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Observed rice in a covered bowl left out in the kitchen next to the stove at 72° and sushi rice behind the front counter at 93° **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed a cook wash hands then dry them with a soiled wiping cloth. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Had to inform a cook to wash his hands before putting on gloves after he put on the gloves. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook in the kitchen. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed no parasite destruction letter for 3 packages of salmon purchased at Sam's club being stored in 2 different reach-in freezers. Establishment uses salmon for sushi and sashimi. **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. See stop sale. Sushi rice **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed 3 servers handle soiled dishes then deliver food or drinks to customers without washing hands. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed a cook with wet gloves, dry the gloves then continue working without changing the gloves. **Corrected On-Site** **Warning**
- Intermediate - Cutting board(s) stained/soiled. Observed 3 cutting boards on a rack near the dish machine with a black mold-like substance on them. **Warning**
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements as evidenced by the high number of violations. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed the 2 cooks in the kitchen use a prep sink for washing hands. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed a cook rinse utensils in the kitchen hand sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No written plan for using time as a public health control for sushi rice. **Warning**
- Intermediate - Observed that the ice bin in the interior of the ice machine is soiled with black debris. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for one of the cooks. **Warning**
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07/17/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out bowl used for vinegar and soy sauce.
- Basic - Ceiling in disrepair. Above the dish machine.
- Basic - Cloth used as a food-contact surface. Used with sushi rice.
- Basic - In-use ice scoop stored on soiled surface between uses. On a shelf opposite the ice machine **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Next to the rice warmer in the kitchen **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the dish machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp in the kitchen. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shrimp over oranges in the walk-in cooler.
- Basic - Sponge used to clean and sanitize food-contact surface.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Kitchen
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice. Raw sprouts.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp and raw crab .
- Intermediate - Cutting board(s) stained/soiled. Small cutting board observed in the kitchen with a black mold-like substance.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice. Provided TPHC Form via e-mail.
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2/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used for sushi vinegar. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Raw chicken, avocados.
- Basic - Ceiling tile missing. Above the 3 compartment sink. **Repeat Violation**
- Basic - Cloth used as a food-contact surface for sushi rice.
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Basic - Food in an unprotected holding unit in a customer/nonsecure area. 2 small chest freezers and 1 upright reach-in freezer by the guest bathrooms. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit next to the rice warmer. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Above the 3 compartment sink and service area in the kitchen.**Repeat Violation** **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Used a soiled apron.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi guys and fry cook.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef, raw tuna over sauces and prepped produce. **Repeat Violation**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than hand washing. Large wire strainer covering the cook line hand sink. **Repeat Violation**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line. Hot water was turned off. **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. A lot of blood residue on the inside bottom of the reach-in freezer past the bathrooms. **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
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6/25/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipments **Warning**
- Basic - Build-up of soil/debris on the floor under shelving and equipments **Warning**
- Basic - Ceiling tile in disrepair. **Warning**
- Basic - Ceiling tile missing. **Warning**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.sushi bar area **Warning**
- Basic - Single-service articles improperly stored.back room **Warning**
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. **Warning**
- 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. **Warning**
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.- freezer at back **Warning**
- Intermediate - Manager lacking proof of food manager certification. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Repeat Violation** **Warning**
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4/29/2013 | Routine - Food | Warning Issued |
- Critical - Identity of food or food product misrepresented. Snapper on menue Golden pompano sold for snapper- Invoices provided Pompano Filet- Label on fish Golden Pompano-
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Fish stored in ice bin in hallway Repeat Violation.
- Critical - Observed food stored in a prohibited area. In hand washing sink Corrected On Site. Repeat Violation.
- Critical - Observed food stored in a prohibited area. Reach in freezer by resrooms Repeat Violation.
- Critical - Observed food stored in a prohibited area. Tea by hand washing sink Repeat Violation.
- Critical - Observed food stored on floor. Rice cooked on hallway floor
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over cut vegetables in walk in cooler Corrected On Site. Repeat Violation.
- Critical - Observed soil residue in storage containers. Repeat Violation.
- Observed utensils in poor condition. No handle on scoop
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8/7/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipments Repeat Violation.
- Violation: 37-02-1 Observed hole in wall.
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6/22/2012 | Routine - Food | Call Back - Complied |
- Ceiling tile missing. In kitcheand by the back door Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Reach in cooler by sushi bar
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Repeat Violation.
- Critical - Food not stored in a clean/dry location that is not exposed to splash Wine and tea by hand washing sink Corrected On Site.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/- Flour by hand washing sink Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. In lady's restroom - Repeat Violation.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Sides of cooking equipments Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. By the back door
- 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. Corrected On Site.
- Critical - Observed food stored in a prohibited area. Reach in freezer By restrooms
- Critical - Observed food stored in a prohibited area.- Fish stored in ice cooler by walk wwy in restaurant - Corrected On Site.
- Critical - Observed food stored on floor. Chicken in walk in cooler Corrected On Site.
- Critical - Observed food stored on floor. Spices on kitchen floor Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. By server line
- Observed hole in wall.
- Critical - Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. Reach in freezer by restrooms and back door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Plant food and ready to eat in reach in cooler- at 48* F- Corrective action- In walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over tofu and milk in walk in cooler Corrected On Site. Repeat Violation.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Strws unwrapped by server Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Door knob Repeat Violation.
- Critical - Portable fire extinguisher missing from designated location. For reporting purposes only. Stored on floor
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Oil and sauces Corrected On Site. Repeat Violation.
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6/21/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.Kitchen and back door
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hot water not provided/shut off at employee hand wash sink. Restroom
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.In walk in cooler-
- Observed grease accumulated on kitchen floor and dry storage
- Observed grease accumulated under cooking equipment.
- Observed hole in wall.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Soupes at 75* F-in kitchen- Manager discarded
- Critical - Observed raw animal food stored over ready-to-eat food. Several items in walk in cooler-Eggs over ready to eat- Shrimp over cut clean vegetable Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Sides of cooking equipments
- Critical - Observed soil residue in storage containers.
- Critical - Observed unlabeled spray bottle.Bleu liquide
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Back door knob-
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Soupes- from previouse day at room temperature-75* F- Manager discarded
- Critical - Working containers of food removed from original container not identified by common name.Oil,water,sauces and flour
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 12A-33-1 Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
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9/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler- This violation must be corrected by : 09/15/11.
- Critical - Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No sanitizer provided- This violation must be corrected by : 09/15/11.
- Critical - Handwash sink not accessible for employee use at all times.
- Lights missing the proper shield, sleeve coatings or covers. Dish area Repeat Violation.
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 11/15/11.
- 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. Most expired- This violation must be corrected by : 11/15/11.
- 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. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Shelves in kitchen
- Observed build-up of grease on nonfood-contact surface. Side of cooking equipments Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed food stored in a prohibited area. Flour uncovered stored by hand washing sink- Corrected On Site.
- Critical - Observed food stored on floor. Carrots
- Critical - Observed food stored on floor. Chicken in walk in cooler Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cooking equipments
- Observed grease accumulated on kitchen and allway-
- Observed grease accumulated under cooking equipment.
- Observed improper storage of maintenance tools that interferes with cleaning.Reach in freezer istorage room
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair- Back of reach in cooler- Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked rice-Manager dispensed-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.All food in walk in coole at 48*F.r- Corrrctive Action - Lower the thermosta- Iced bain marie- Called for repair-
- Critical - Observed soil residue in storage containers.
- Critical - Observed toxic item stored by utensils.
- Critical - Observed uncovered food in holding unit/dry storage area. Flour by hand wa hing sink
- Observed unnecessary items on the premise.
- Observed wall soiled with accumulated grease.
- Observed worn, torn and/or soiled floors/carpeting. Hall way
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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9/13/2011 | Routine - Food | Warning Issued |
- Violation: 15-32-1 Observed reach-in cooler gasket torn/in disrepair sushi line.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits toaster oven.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface fryers and flat top.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust vents over reach-in cooler.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers disharea.
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2/3/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength 0 ppm.
- Lights missing the proper shield, sleeve coatings or covers disharea.
- Critical - No conspicuously located thermometer in holding unit, walkin cooler.
- Observed attached equipment soiled with accumulated dust vents over reach-in cooler.
- Observed build-up of grease on nonfood-contact surface fryers and flat top.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Critical - Observed food stored on floor, walkin cooler,poultry. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits toaster oven.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit walk in cooler milk and poultry , This violation must be corrected by : 02/03/11. Corrected On Site. Management volutarily discarded.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation raw chicken over beef and fish reach in cooler. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair sushi line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
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2/2/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter and tofu. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit tuna and tofu. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC sushi area.
- Observed walk-in cooler gasket torn/in disrepair RIC.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface between the stove and fryer.
- Observed residue build-up on nonfood-contact surface shelving for plates sushi prep area.
- Observed grease accumulated under cooking equipment stove.
- Observed food debris accumulated on kitchen floor dish area.
- No copy of latest inspection report.
- 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. Pro
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10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. --- Corrected On Site.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food prepared on-site and frozen not properly date marked. --- in reach-in-freezer.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.--- in walk-in-cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. --- all sushi fish on display was at 50 dEgrees F. operator immediately placed on ice Corrected On Site.
- Critical. Observed food stored in a prohibited area. --- reach-in-freezer stored unprotected/unsecured in public access hallway to restrooms that is also an emergency egressway.
- Critical. Observed unpackaged food in an unprotected holding unit in a customer/nonsecure area. --- reach-in-freezer in public hallway to restrooms.
- Critical. Observed raw animal food stored over ready-to-eat food. --- in walk-in-cooler, opened, uncovered raw shrimp over ginger dressing and other raw shrimp atop sliced carrots.
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw lmon and chicken above noodles.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- throughout entire period of lunch hour inspection only this inspector washed his hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- at sushi-bar.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Handwash sink not accessible for employee use at all times. --- access to cook line hand sink blocked by a dump-station added to deep fryer that encroches hand sink area. hand sink must be accessable and have splash protection on fryer side of sink.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. --- walk-in fans Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers. --- heavy dust hanging from ceiling and a/c air return directly above cook line make-up table.
- Critical. Observed obstructed exits, stairs, hallways or egress. For reporting purposes only. --- bloked with food & food equipment storage.
- Critical. Identity of food or food product misrepresented. --- imitation krab used in sushi rolls while menus state "crab meat".
- Critical. Manager lacking proof of Food Manager Certification.
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5/5/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. Side of fryer.
- Observed attached equipment soiled with accumulated dust. Walkin fans.
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11/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/18/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/1/2008 | Routine - Food | Call Back - Complied |
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