- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface: all light switches, chest freezer lid.
- Basic - Clean plates not stored inverted or in a protected manner: sushi bar.
- Basic - Cutting board has cut marks and stains and is no longer cleanable: sushi bar.
- Basic - Food stored in holding unit with bowl nested inside: bowl of cut lemons inside container of lemons.
- Basic - Food stored on floor: buckets of sauce on walk-in cooler floor.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers: over cookline.
- Basic - Reuse of single-use articles: #10 cans, plastic containers throughout kitchen.
- Basic - Soil residue on nonfood-contact surface: water in steam well table food particles and dead beetle. **Corrected On-Site**
- Basic - Soiled walk-in and reach-in cooler gaskets: black mold-like substance.
- Basic - Uncovered food stored near sink exposed to splash: uncovered wontons in bowl under handwash sink. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wall soiled with accumulated food debris/grease: kitchen.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - In-use utensil stored in unclean water at or above 135°: ladle in steam well water. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41°: monster rolls 51°. Operator disposed of product. **Corrected On-Site**
- High Priority - Raw animal food stored incorrectly: raw beef behind raw veggies in makeline unit / raw chicken over shell eggs in walk-in cooler. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface: reach-in cooler doors (all, interior and exterior, including makeline unit), inside makeline unit around each bain, prep tables, rice cookers, storage containers in reach-in coolers, sauce/seasoning containers on maketable.
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07/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, rice and flour. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside, rear door and exit door next to restrooms. **Repeat Violation**
- Basic - Fan cover in men''s/women''s restroom has accumulation of dust/debris. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees, sushi area dish area.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline heavy accumulation of food debris.
- Basic - Soiled reach-in cooler gaskets, cookline.
- Basic - Wall soiled with accumulated food debris, cookline and dishwashing areas.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food, flour and rice in trash cans. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over oyster sauce. **Corrected On-Site**
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4/9/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink, back room and dishwashing area.
- Basic - Bowl or other container with no handle used to dispense food, rice and flour. **Repeat Violation**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site**
- Basic - Dead roaches on premises, 2 dead on floor under steamwell cookline, 1 dead on floor next to mopsink, 1 dead in handsink by walkin freezer.
- Basic - Exterior door has a gap at the threshold that opens to the outside, rear door and exit door next to restrooms. **Repeat Violation**
- Basic - Fan cover in men's/women's restroom has accumulation of dust/debris. **Corrected On-Site**
- Basic - Food debris accumulated on kitchen floor, under equipment.
- Basic - Interior of microwave soiled with encrusted food debris. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees, sushi area dish area.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, wontons in chest freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover, cookline heavy accumulation of food debris.
- Basic - Single-service articles not stored inverted or protected from contamination, to go containers/lid on cookline. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets, cookline.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly, standing water in cookline handsink.
- Basic - Stored food not covered in walk-in freezer, chicken scallops.
- Basic - Wall soiled with accumulated food debris, cookline and dishwashing areas.
- Basic - Working containers of food removed from original container not identified by common name, flour.
- High Priority - Employee handled vermin and then proceeded to engage in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **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. Employee picked up item from floor.
- High Priority - Food stored in ice used for drinks, lemons. **Corrected On-Site** **Repeat Violation**
- High Priority - Nonfood-grade containers used for food storage - direct contact with food, flour and rice in trash cans. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp tempura 81°f on cookline.
- High Priority - Raw animal food cross contaminating into container of another raw animal food when raw animal food is removed from holding unit for cooking. Employee using same tongs that was in raw beef container to portion raw shrimp.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over shrimp tempura in upright cooler cookline. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over oyster sauce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over meso base in reachin cooler cookline. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over lobster tails. **Repeat Violation**
- High Priority - Roach activity present as evidenced by live roaches found, 1 live on top of chest freezer.
- High Priority - Shell eggs in use or stored with cracks or broken shells, walkin cooler. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times, next to chest freezer blocked by pans. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, by chest freezer. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, cookline. **Corrected On-Site**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap, dishwashing area.
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4/8/2014 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide tanks not adequately secured.
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11/14/2013 | Routine - Food | Call Back - Complied |
- Basic - AC vent cover missing.
- Basic - Bowl or other container with no handle used to dispense food. Cups in several areas, dry storage, walk in cooler, and cookline.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Rice and sauces
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling vent covers. Women's restroom.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee eating in a food preparation or other restricted area. At cook line.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Door in kitchen and door by bathrooms
- Basic - Food stored in dry storage area not covered. Garlic powder **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Wontons in chest freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice bin.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on cookline. **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees. By rice warmer and at sushi bar.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Grocery bags, trash bags used to store Potstickers.
- High Priority - Dented/rusted cans present. Oyster sauce, manager segregated.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating food by cookline.
- High Priority - Food not being in a wholesome, sound condition. Spring rolls and shrimp in WIF covered in ice from dripping unit, manager voluntarily discarded.
- High Priority - Food stored in ice used for drinks. Container of lemons stored in ice.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Trash cans used to store sugar and rice.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tempura batter at 70°f for less than 4 hours on cookline.
- 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. Items on crash cart, sushi rice
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp tempura on cookline at 101°f. Rice at 100°f. Both less than 4 hours.
- High Priority - Produce with mold-like growth. Peppers, manager discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over prepared broccoli at cookline RIC.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Steak over dumpling and sushi fish. Chicken over beef.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD40 and paint can.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by rice warmer cook line, blocked by dishes dish pit. **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.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On to go menu.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Eggrolls made 2-3 days ago in WIC.
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Women's restroom
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide tanks not adequately secured.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in the cold table behind cook line. See Stop Sale for details. Chicken @ 46F, beef @ 45F, noodles @ 52F and 55F, chicken meat @ 51F, shrimp @ 54F, tofu @ 53F, noodles @ 52F and 55F, corn starch @ 82F, vegetables @ 55F. **Warning**CB AC Beef@48F, chicken@ 48F, beef @ 49 F, shrimp dumpling @ 54 F, dumplings @ 54F, chicken @ 56 F, she''ll eggs @ 56F, cooked shrimp @ 54F, mixed vegetables @ 49 F
- Intermediate - Handwash sink not accessible for employee use at all times.
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9/11/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Carbon dioxide tanks not adequately secured.
- Basic - Case of single-service articles stored on floor over cold table behind cook line.
- Basic - Case/container/bag of food stored on floor in walk-in freezer (noodles, fish)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at the sushi bar.
- Basic - Equipment in poor repair - cold table behind cook line incapable of maintaining potentially hazardous food/temperature for safety at 41F or below. This violation must be corrected by 6/13/15. **Warning**
- Basic - In-use knife stored on non-sanitized surface behind the sushi bar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit (recorded @ 82F).
- Basic - Soil residue build-up on nonfood-contact surfaces of the rice cookers.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi bar.
- Basic - Working containers of food removed from original container not identified by common name (sauces, cooked chicken) in the walk-in cooler.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in the cold table behind cook line. See Stop Sale for details. Chicken @ 46F, beef @ 45F, noodles @ 52F and 55F, chicken meat @ 51F, shrimp @ 54F, tofu @ 53F, noodles @ 52F and 55F, corn starch @ 82F, vegetables @ 55F. **Warning**CB AC Beef@48°F, chicken@ 48°F, beef @ 49° F, shrimp dumpling @ 54° F, dumplings @ 54°F, chicken @ 56° F, she'll eggs @ 56°F, cooked shrimp @ 54°F, mixed vegetables @ 49° F
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See items listed on Stop Sale. Products held for more than 4 hours @ greater than 41F.
- Intermediate - Buildup of soiled material on interior of cold table behind cook line.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink removed from food preparation/dishwashing area at end of cookline. Must be reinstalled in the same location where removed. This violation must be corrected by 6/27/13. **Warning**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (cheese stuffing, general chicken, chili sauce) prepared onsite and held more than 24 hours not properly date marked.
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6/13/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Carbon dioxide tanks not adequately secured.
- Basic - Case of single-service articles stored on floor over cold table behind cook line.
- Basic - Case/container/bag of food stored on floor in walk-in freezer (noodles, fish)
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner at the sushi bar.
- Basic - Equipment in poor repair - cold table behind cook line incapable of maintaining potentially hazardous food/temperature for safety at 41°F or below. This violation must be corrected by 6/13/15. **Warning**
- Basic - In-use knife stored on non-sanitized surface behind the sushi bar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit (recorded @ 82°F).
- Basic - Soil residue build-up on nonfood-contact surfaces of the rice cookers.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses at the sushi bar.
- Basic - Working containers of food removed from original container not identified by common name (sauces, cooked chicken) in the walk-in cooler.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit in the cold table behind cook line. See Stop Sale for details. Chicken @ 46°F, beef @ 45°F, noodles @ 52°F and 55°F, chicken meat @ 51°F, shrimp @ 54°F, tofu @ 53°F, noodles @ 52°F and 55°F, corn starch @ 82°F, vegetables @ 55°F. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. See items listed on Stop Sale. Products held for more than 4 hours @ greater than 41°F.
- Intermediate - Buildup of soiled material on interior of cold table behind cook line.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink removed from food preparation/dishwashing area at end of cookline. Must be reinstalled in the same location where removed. This violation must be corrected by 6/27/13. **Warning**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food (cheese stuffing, general chicken, chili sauce) prepared onsite and held more than 24 hours not properly date marked.
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6/12/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Floor drains/drain covers heavily soiled under the 3 compartment sink.
- Basic - Food (uncooked chicken meat, beef) stored in undrained ice.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit (recorded temp was 77?F). **Corrected On-Site**
- Basic - Mop basin soiled.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Water leaking from faucet/faucet handle on the 3 compartment sink.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Raw animal food (uncooked shrimp) stored over ready-to-eat food (fried shrimp, fresh broccoli). **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse (shell eggs @ 76?F at cook line).
- Intermediate - Accumulation of soil on the interior of the ice machine lid.
- Intermediate - Equipment drain line draining into handwash sink. **Corrected On-Site**
- Intermediate - Interior of reach-in sandwich unit at the cookline soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the service bar.
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2/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical - Violation: 53B-08-1 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. Repeat Violation from 3/15/12 and 10/11/10.
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8/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean plates, platters not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions at the wait station.
- 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. Repeat Violation from 3/15/12 and 10/11/10.
- Critical - Observed food prep surfaces encrusted with grease and/or food deposits (counters, cookline equipment, rice cookers, grinder). This violation must be corrected by : 8/16/12. This violation must be corrected by : 8/16/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (chicken meat, beef, tofu). This violation must be corrected by : 8/16/12.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rice). Product not to be served. This violation must be corrected by : 8/16/12.
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8/15/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Handwash sink not accessible for employee use at all times (blocked). Corrected On Site.
- Critical - Observed cloth used as a food-contact surface (moist towel covering sushi rice). Corrected On Site.
- Observed food debris accumulated in kitchen floor drain under 3-compartment sink.
- Critical - Observed food stored in ice used for drinks (lemon wedges).
- Critical - Observed food-contact surfaces of bulk food containers encrusted with soil deposits.
- Critical - Observed stove/griddle encrusted with grease and/or soil deposits.
- Observed wall soiled with accumulated grease at end of cookline.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rice).
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked (lo mein noodles).
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3/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions at wait station. 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. Please keep training records at establishment.
- Critical - Observed cloth used as a food-contact surface inside sushi rice.
- Critical - Observed food (bottled soda, pan of lemon wedges) stored in ice used for drinks. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed knife stored in crevices between equipment.
- Critical - Observed potentially hazardous food (pre-cooked chicken) held using time as a public health control with no time marking. Food may not be served.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking (brown rice, rehydrated corn starch in kitchen). Food may not be served.
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink at the wait station.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink at the wait station.
- Critical - Violation: 53B-08-1 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. Repeat Violation. Manager just completed Food Manager training; will get employee food safety training done ASAP.
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6/28/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (cookline cooler). This violation must be corrected by : 6/24/11.
- Critical - Hand wash sink lacking proper hand drying provisions at wait station.
- Critical - Hot water not provided/shut off at employee hand wash sink at the wait station.
- 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. Repeat Violation. Manager just completed Food Manager training; will get employee food safety training done ASAP.
- Critical - Observed food stored on floor (case of oriental noodles).
- Critical - Observed food stored on floor of the walk-in cooler (chicken meat, avacados, bag of onions).
- Critical - Observed interior of microwave soiled.
- Observed nonfood-grade containers used for food storage (cardboard box used for ready-to-eat fried wonton skins). Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the cookline cooler. This violation must be corrected by : 6/24/11.
- Critical - Observed several dead roaches on premises. This violation must be corrected by : 6/24/11.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). This violation must be corrected by : 6/24/11.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink at the wait station.
- Critical - Violation: 35A-03-1 Observed several dead roaches on premises. This violation must be corrected by : 6/24/11. Upon re-inspection today, observed 6-8 live roaches in rear kitchen area. Re-inspect on 6/27/11. Call to pest control company was made during inspection.
- Critical - Violation: 53B-08-1 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. Repeat Violation. Manager just completed Food Manager training; will get employee food safety training done ASAP.
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6/24/2011 | Routine - Food | Call Back - Extension given, pending |
- No Violations Were Observed
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6/23/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/15/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/15/11. This violation must be corrected by : 5/15/11.
- Critical - Violation: 53B-08-1 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. This violation must be corrected by : 5/15/11.
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5/19/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Manager lacking proof of Food Manager Certification. This violation must be corrected by : 5/15/11. This violation must be corrected by : 5/15/11.
- Critical - No handwashing sign provided at a handsink used by food employees near dishwash area. 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. This violation must be corrected by : 5/15/11.
- Critical - Observed dented cans of bamboo shoots and soy sauce. Product cannot be used.
- Critical - Observed food stored on floor of walk in freezer (cuttlefish balls, wonton wrappers). Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (sushi rice, rice noodles, rehydrated corn starch, garlic and oil). Corrected On Site.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served (garlic in oil, rehydrated corn starch, rehydrated rice noodles). Corrected On Site.
- Critical - Observed raw animal food (uncooked chicken meat) stored over ready-to-eat food (fresh vegetables). Corrected On Site.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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3/15/2011 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name (flour, sugar). Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food (raw chicken over fruit & vegetables).
- 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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7/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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