- Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle scooping the batter at the rear cook line **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee purse on the shelf at the wait station. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Reusing foil pans at the sushi bar
- Basic - Garbage can located outside has no lid or lid open/broken.
- Basic - Grease accumulated under cooking equipment and prep tables
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven at the sushi station Inside the salamanda at the kitchen cook line **Repeat Violation**
- Basic - Paper towel used as liner for food container. Paper towel lining the scallion at the soup station **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Lettuce used at the sushi bar **Corrected On-Site**
- Basic - Screen in door torn/in poor repair at the rear exit door
- Basic - Shelves under preparation tables soiled with food debris. Storage shelves at the sushi area. Storage shelves at the rear cooking area **Repeat Violation**
- Basic - Soil residue build-up on nonfood-contact surface. Outside of the towel basket and the trash cans.
- Basic - Wall soiled with accumulated black debris under the dish machine drain board and behind the ice machine area
- Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket on the floor at the cook line. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Label sesame container at the sushi station Label the seasoning containers at the cook line **Corrected On-Site** **Repeat Violation**
- High Priority - Container of medicine improperly stored. Employee tablets store on the food shelf at the rear cooking area **Corrected On-Site**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Shopping bags storing food in the walk in cooler. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Windex above the ice machine at the wait station **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Windex store at the sushi bar **Corrected On-Site** **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Inside the salad cooler at the wait area
- 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.
|
10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bamboo mats used for the preparation of sushi rolls - not being cleaned every 4 hours.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on the prep counter at the sushi bar
- Basic - Food debris accumulated on kitchen floor under the dish machine / three compartment sinks
- Basic - Food debris/dust/soil residue on dry storage shelves. Clean all the storage shelves at the sushi bar.
- Basic - Foods stored on floor in walk-in cooler and freezer .
- Basic - In-use tongs stored between the foam and the hand towel machine at the Waite area. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. Employee preparing vegetables with wet towel under the cutting board. **Corrected On-Site**
- Basic - Interior of toaster oven has heavy accumulation of black substance/grease/food debris. Sushi bar
- Basic - Light covers in food preparation, food storage or warewashing area very soiled with dust.
- Basic - Single-service articles not stored inverted or protected from contamination. Forks / spoons at the register at the front desk area.
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of the ice machine **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Waite area. **Corrected On-Site**
- Basic - Working containers of sushi fish in the walk in freezer removed from original packaging not being labeled according to the fishes stored in the containers.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Windex stored on the top of the ice machine at the Waite area **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40 under the counter at the sushi bar. Glass cleaner under the counter at the sushi bar
- High Priority - Waste water backing up through floor drains when the two prep sinks are turned on. Manager came with equipment and cleared drains. Rechecked the drains and they are draining properly. Contacted office spoke with the Deputy District Manager, approved for corrected on site.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees at the sushi bar washing their hands at the three compartment sink and the prep sink.
|
6/26/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Hole in wall. Behind the cooking oil **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven at the sushi bar **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
|
3/18/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Prep table in the rear at the walk in cooler door **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Food debris/dust/soil residue on dry storage shelves. **Repeat Violation** **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Bucket of ginger at the sushi bar. **Repeat Violation** **Warning**
- Basic - Hole in wall. Behind the cooking oil **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. No handle plastic scoop in the spicy mayo **Repeat Violation** **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven at the sushi bar **Warning**
- Basic - Plumbing system in disrepair. Sushi bar **Repeat Violation** **Warning**
- Basic - Stored food not covered in chest freezer. Spring rolls **Repeat Violation** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Sushi bar and cooking areas **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sesame container on the shelf at the sushi bar **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Employee at the cook line placed clean gloves on her hands without washing her hands. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employees chopping onions with bare hand contact. **Corrected On-Site** **Warning**
- High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed employee left the restroom and went back to the work area without washing his hands. **Repeat Violation** **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 at the sushi bar no marked according to the written procedures posted. **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Cleaning solutions at the sushi bar **Warning**
- High Priority - Vacuum breaker missing at mop sink faucet. **Warning**
- Intermediate - Accumulation of food debris on food-contact surface of the ice scoop **Warning**
- Intermediate - Accumulation of substance inside the ice bin. **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar **Repeat Violation** **Warning**
- Intermediate - Food-contact surfaces encrusted with soil deposits. Carrot cutter. **Warning**
- Intermediate - Handwash sink used for purposes other than hand washing. Utensils stored in the handsink at the sushi bar **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. Spicy mayo in the walk in cooler. **Corrected On-Site** **Warning**
|
3/17/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves at the sushi bar. Food shelves at the rear cooking areas. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of water on the shelf at the sushi bar **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Soiled chef coat hanging over the gloves at the sushi bar . Employee cell phone on the food shelf at the cookline.**Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef stocking the sushi case. **Corrected On-Site**
- Basic - In-use tongs stored on the equipment. Tongs hanging from the suppression system **Repeat Violation**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Cup without handle inside the rice and the corn starch and the tempura. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Plastic cup without handle inside the sugar. **Repeat Violation**
- Basic - Leaking pipe at plumbing fixture. Hand sink at the sushi bar.
- Basic - Lights in food preparation, food storage or warewashing not clean
- Basic - Stored food not covered in chest freezer. Oysters / eggrolls in the white chest freezer **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sushi chef handled the wet mop continued working without washing his hands. **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- 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 made at 10:00am **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb. **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Sushi bar hand sink. **Repeat Violation**
- Intermediate - Encrusted material on the scales and the timer. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. Tempura container
|
1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at the prep area in the kitchen.
- 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. Open bottle of water and soda in the cooler at the Waite area. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of water on the prep table in the kitchen. **Corrected On-Site**
- Basic - Employee with ineffective hair restraint while engaging in food preparation. Employee in the kitchen. **Corrected On-Site**
- Basic - Gaskets/seals on holding unit in poor repair. Sushi cooler.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice spoon 86° **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Sushi cooler. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Storage shelves in the kitchen. Drapes very soiled.
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. WD40 **Corrected On-Site**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at the 3-compartment sink. **Corrected On-Site**
|
8/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Plates /bowls not properly protected or inverted to prevent contamination. Plates/bowls at the sushi bar counter.
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Maintain all the storage shelves at the sushi bar and the kitchen areas clean
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic cup with not handle scooping the rice.
- Basic - Leaking pipe at plumbing fixture. Handsink at the fryer.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Container at the sushi bar.
- Basic - Wall soiled with accumulated food debris. Prep at the table at the rear exit door.
- Basic - Water leaking from faucet/faucet handle. Sushi bar / Waite area.
- Basic - Working containers of food removed from original container not identified by common name. Chicken bouillon **Corrected On-Site**
- High Priority - Chlorine sanitizer in buckets not at proper minimum strength. Waite area 200ppm
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm **Corrected On-Site**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Winded under the sushi case.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Hand sink at the Waite area
|
7/3/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Curtains too soiled
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling vents soiled with accumulated dust above the sushi bar.
- Basic - Food stored on floor. Cooking oil **Corrected On-Site**
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 81? **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle / on the suppression system between uses.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Screen in door torn/in poor repair. Rear exit
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. LICENSE verified as delinquent active.
- High Priority - Raw animal food stored over ready-to-eat food. Breaded oysters over the ice cream on the reach in freezer. **Corrected On-Site**
- Intermediate - Accumulation of substance inside the ice bin.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Prep cooler.
|
5/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside the container with utensils at the sushi bar. Inside the fork,spoon holder at the Waite area.
- Basic - Ceiling soiled with accumulated dust. Sushi bar.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice spoon in water at 77?
- Basic - In-use tongs stored on equipment rack handle at sushi bar.
- Basic - Interior of microwave soiled with encrusted food debris. Microwave at the cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Frozen shrimps on the rack at the sushi bar.
- Basic - Shelf under preparation table soiled with food debris. Shelf at the sushi bar.
- Basic - Soil residue build-up on nonfood-contact surface. Walk in cooler door.
- Basic - Storage of maintenance equipment in areas that may result in cross contamination. Screw drivers stored on food shelf at the sushi bar.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Under the cutting boards at the sushi bar.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee using his bare hand to cut the cucumber that does not require any additional cooking at the sushi bar. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over the onions in the walk on cooler.
- High Priority - Toxic substance/chemical stored by or with food. Super glue on food shelf at the sushi bar.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Winded cleaner at the sushi prep area.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Inside the oven at the sushi bar. Tong hanging from the rack at the sushi bar.
- Intermediate - Multiuse food-contact surface with welds/joints that are not smooth. Sushi case with broken glass.
|
2/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. Sushi cooler taped up at the handles.
- Critical - Food container not properly protected from contamination. [Food containers stored in each other wihout protection ]. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Lid on the tempura mix.
- Nonfood-contact equipment not designed and constructed in a durable manner. Prep table at the rear exit in disrepair .
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water stored next to the clean plates at the waite area. Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Wood under the microwave in kitchen .
- Observed build-up of grease on nonfood-contact surface. Exterior of the sauce cooker.
- Critical - Observed container of medicine improperly stored. Hand cream on the food shelf.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Containers of ginger at the sushi bar.
- Observed gaskets with slimy/mold-like build-up. Prep cooler.
- Observed hole in ceiling. Rear exit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon 98 degrees . Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Windex cleaner at sushi bar. Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated food debris/grease .[Rear prep table ].
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice at sushi station . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Miso soup 123 degrees. Reheated to 177 degrees . Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. [Waite area /kitchen cooking area]
- Critical - Working containers of food removed from original container not identified by common name. Tempura container . Corrected On Site.
|
10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing/bucket s. Corrected On Site.
- Floor drain at tge 3-compartment sink very bad odor.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee's with expired food handler cards.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee's just hired.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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 using his bare hand to handle the vegetable not requiring any cooking. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves at sushi bar. Repeat Violation.
- Observed build-up of heavy grease on nonfood-contact surface. Stove
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Imitation krab 50 degrees,salmon 56 degrees , tuna 50 degrees, prepped at 11am, temped at 1:15 pm, moved to walk in freezer.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Party trays under the sushi counter not stored inverted.
- Critical - Observed unlabeled spray bottle at the waite area.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook not changing gloves between tasks. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour at the cookline . Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish in walk in freezer .
|
6/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under the sushi case. Repeat Violation.
|
6/19/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Spoons at the sushi bar. Repeat Violation.
- Light shield before the walk in cooler not clean. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open drinks in the prep cooler not properly separated. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelf under the sushi case. Repeat Violation.
- Observed build-up of heavy grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of soiled material on the soda machine at waite area.
- Critical - Observed employee improperly washing hands. Sushi employee washed his hands without soap. Corrected On Site.
- Critical - Observed employee wash hands with no soap. Sushi bar. Corrected On Site.
- Critical - Observed expired Food Manager Certification. Expired 3/18/07 This violation must be corrected by : 6/18/12.
- Observed food debris accumulated on kitchen floor around the water heater area.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee used the prep sink to wash his hands at the sushi bar. Corrected On Site.
- Observed ice scoop with handle in contact with ice at the ice machine . Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic container without handle scooping the batter for the shrimps. Corrected On Site.
- Critical - Observed interior of microwave soiled. Black microwave .
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch 76 degrees , iced.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw prepped chicken over the spring rolls in the white reach in freezer .
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored in food preparation area. Soap under the wok area. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Windex at the waite area. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives stored between the reach in cooler and the wall. Corrected On Site.
- Observed wall soiled with accumulated food debris. Behind the white freezer.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Sesame seed on the dry storage shelf.
|
4/16/2012 | Routine - Food | Warning Issued |
- Critical - Bucket chlorine sanitizer not at proper minimum strength. Bucket 300ppm at the waite area. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Spoons at the sushi bar in the plastic container.
- Critical - Displayed food not properly protected from contamination. Storing food containers in each other without the proper protection. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Sushi case taped with tape.
- Light shield before the dishwashing machine very soiled .
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Cooler at the sushi line.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of drinking water on the shelf with food at the sushi area. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves at the sushi bar.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Handsink at the waite area.
- Observed build-up of light grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of debris around the soda dispensing nozzles at the waite area.
- 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. Chef broke raw shell with his hand, went back to the cookline to handle the cooking spoon without washing his hand.
- Critical - Observed encrusted material on the ice scoop.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed the handsink at the sushi bar being used to dump food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Spicy 46 tuna, reach cooler, sushi bar. Corrected On Site. Remove to frezeer. Rechecked at 38 degrees
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates at the sushi bar not stored inverted. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
11/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/2/2011 | Routine - Food | Call Back - Complied |
- Floor drain under the dishwashing machine very soiled.
- Food-contact surface not smooth and easily cleanable. Sushi bamboo mats.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. All the storage shelves before the cookline.
- Observed build-up of grease on nonfood-contact surface. Stove top.
- Observed build-up of heavy grease on nonfood-contact surface of the hood filters.
- Critical - Observed buildup of black substance in the interior of ice machine.
- 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. Employee washing the dishes went from handling the soiled/dirty plates, placing them into the dishwashing machine to the clean sanitized dishes. Corrected On Site.
- Critical - Observed food stored on floor. Cooking oil.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the toaster oven at the sushi bar too soiled. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Dumping food into the handsink at tye fryers.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Plastic cup without a handle taking up the rice. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle scooping the the cooked rice. Corrected On Site. Repeat Violation.
- Observed old food stuck to clean dishware/utensils. The white ice scoop hanging from the ice machine very soiled .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked with date/time to monitor freezing time parameters. Sushi fish in the freezers. Repeat Violation. Repeat Violation.
- Observed residue build-up on nonfood-contact surface under the soda dispensing nozzles at the waite area.
- Critical - Observed uncovered food in holding unit/dry storage area. Food uncovered in the white reach in freezer.
- Observed wall soiled with accumulated black debris in dishwashing area behind the dishwashing tray area.
- Observed wall soiled with accumulated dust. Accumuation of spider webs on the wall in the rear.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door being left open. Corrected On Site.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses at the waite area. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Sesame and sugar containers on the rack before the fryers.
- Critical - Working containers of food removed from original container not identified by common name. Sushi fish containers in the freezers not labeled with identity of fish product.
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3/14/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food, sushi fish in the walk in freezer not date marked.
- Critical. Working containers of food removed from original container not identified by common name. Cornstarch container.
- Critical. Working containers of food removed from original container not identified by common name. Oserved sushi fish not properly identified in the walk in freezer.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon 46 degrees, prepped at 11:30 am. sushi bar. Ice packed.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tuna 45 degrees, prepped 11:30am, sushi bar. Iced.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon 47 degrees, tuna 47 degrees, reach in cooler, [case 2], sushi bar. Iced packed.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Sushi bar reach in cooler.
- Critical. Observed food stored on floor . Cooking oil.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup with no handle scooping the tempura batter.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup scooping the cooked rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water at 92 degrees .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Cook.
- Single-service containers not constructed with the required characteristics. Re-using foil containers for food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable. Blue cutting board.
- Observed old labels stuck to food containers after cleaning. Calamari, shimps containers in the reach in cooler at the cookline.
- Observed soiled dry wiping cloth in use under the cutting board. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets. Reach in cooler at the cookline.
- Critical. Observed encrusted, soiled material on stainer hanging from the wall at tge 3-compartment sink.
- Critical. Observed encrusted, soiled material on the knives on the rack at the 3-compartment sink.
- Critical. Observed encrusted, soiled material on the white ice scoop.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Inside the toaster oven at the sushi bar.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Detail cleaning of the reach in cooler at the sushi bar.
- Observed heavy build-up of grease on nonfood-contact surface of the hood.
- Observed heavy build-up of grease on nonfood-contact surface of stove areas.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning of all the storage shelves at the sushi bar.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. Sushi containers at the sushi bar stored under the plumbing . Corrected On Site.
- Maintain inside follr drains clean.
- Critical. Handwash sink not accessible for employee use at all times. Blocked with serving containers.
- Critical. Observed unlabeled spray bottle. Cleaning solution hanging from a rack at the sushi bar .
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11/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-30-1 Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Inside the small white reach in freezer ].
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4/27/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed food stored in ice used for drinks. [Can of soda].
- Critical. Displayed food not properly protected from contamination. [Storing food container into each other with food]. Corrected On Site.
- Critical. Observed food stored on floor. [Walk in freezer ].
- Critical. Observed uncovered food in holding unit/dry storage area. [White reach in freezer ]. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. [Chef touched the floor with glove and then went back to the sushi bar]. Corrected On Site.
- Observed ice scoop with handle in contact with ice. [Waite area].
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. [Employee in the kitchen area]. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. [Inside the small white reach in freezer ].
- Observed old labels stuck to food containers after cleaning.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. [Dishwashing machine 0ppm]. DISCONTINUE THE USE OF THE DISHWASHING MACHINE UNTIL SERVICED. UTILIZE THE THREE COMPARTMENT SINK.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. [Wmone's restroom door not closing].
- No suitable facilities provided to store employee clothing and other possessions. [Employee purse on the shelf with the clean glasses at the waite area].
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket 200ppm +] Corrected On Site.
- 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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2/22/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name. [Flour].
- Critical. Observed raw animal food stored over ready-to-eat food. [Raw shrimps stored next to the sushi roll in the reach in cooler at the cookline].
- Critical. Observed uncovered food in holding unit/dry storage area. [Cut oranges on the top of the display case for the sushi plates]. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Rice spoon 109 degrees].
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Open glass of drink at the frontline waite area].
- Food-contact surface not smooth and easily cleanable. [Using hand towel inside the container to store the avacado at the sushi bar].
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Bamboo sushi mats].
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. [Cook took cooking utensils washed them off at the wok area, then took them to the sink, wash them again without soak at the 3-sink, rinse them without sanitizing]. ti
- Critical. Observed soiled reach-in cooler gaskets. [Sushi area].
- Critical. Observed soil buildup inside ice bin. [Waite area].
- Critical. Observed handwash sink used for purposes other than handwashing. [Food decoration for sushi plates inside the hand at the sushi area].
- Light shield broken before the ice machine.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket at the sushi area 300+ ppm] Corrected On Site.
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8/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/1/2009 | Routine - Food | Call Back - Complied |
| No report available. | 12/1/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 7/1/2008 | Routine - Food | Inspection Completed - No Further Action |
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