- No Violations Were Observed
|
10/01/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean utensils or equipment stored in dirty drawer or rack. Butcher knives stored on dusty open shelf, moved knives, washed and sanitized and placed in clean location. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Moved single file to air dry, **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. French garlic 50° on counter in Habashi station, placed on ice 43°, corrective action taken. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken over raw fish in 2 door cooler next to fry area. Moved to proper order, corrective action taken. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Habachi station. **Repeat Violation** **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station in dining room, cleaning nozzles, **Repeat Violation** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to wash dishes, removed dish, Habashi station. **Corrected On-Site** **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Shrimp and noodles covered while cooling at 3 door cookline cooler, uncovered food, corrective action taken. **Warning**
- Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Fryer at sushi station. **Warning**
|
08/01/2014 | Routine - Food | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment. Wait station behind hand sink and wall, removed to wash in kitchen, **Corrected On-Site**
- Basic - Food covered by cloth towel, pasta in 4 door cooler in front of walkin. Removed towel, **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. Wait station, put handle upright, **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.krab sticks on counter, put under running water, **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Duck in walkin, covered, **Corrected On-Site**
- Basic - Wall in disrepair. Wait station, behind hand sink.
- High Priority - Container of medicine improperly stored on shelf with seasonings, removed, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 54° beef, squid 65°, 63° shrimp, chicken 62°, trays to far off he cooler to maintaining 41° or under, placed ice under each time temperature foods, corrective action taken. Beef 45°, squid 48°, shrimp 43°, chicken 53°.
- 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. Sushi 65°, sushi rice 80°. Put labels on foods, **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef ofer chicken over fish, corrected order, **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Habitche room
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station, up in hole of nozzles.
|
6/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin. **Corrected On-Site**
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at rear delivery doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed chicken thawing in standing water in 3 compartment sink. **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.observed on food prep table by WIC. **Corrected On-Site** **Repeat Violation**
- 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. Observed at sushi bar, only marked every other Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
|
12/6/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor drains/drain covers heavily soiled. Observed on cook line.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed frozen raw chicken thawing in standing water in 3 compartment sink. **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on food prep counter. **Corrected On-Site**
- High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed on cook line at 200 ppm. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
|
11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/5/2013 | Complaint Full | Call Back - Complied |
- Basic - Shelves with rust that has pitted the surface, over prep table holding utensils, kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
- Basic - Equipment in poor repair, rusty can opener.
- Basic - Food stored on floor, walkin cooler, **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container in flour containers, kitchen.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Shrimp in 3 compartment.
- Basic - Working containers of food removed from original container not identified by common name, Lourdes, sugar, kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, storage Ron,nchicken over fish, **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing, waitress washing wipe cloth in handsink, kitchen. **Corrected On-Site**
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- 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. 60 day callback needed.
- Intermediate - Spray bottle containing toxic substance not labeled. Bleach spray bottle on prep table. **Corrected On-Site**
|
6/5/2013 | Complaint Full | Warning Issued |
- Basic - Clean knives/utensils stored in crevices between equipment, wait station **Corrected On-Site**
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location. Buffet plates either upside down or cover with lid.
- Basic - No Heimlich maneuver/choking sign posted, check online.
- Basic - Stored food not covered in walk-in freezer, chicken, **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish, shrimp, squid, pork at 53-59?, 3 door cooler, cookline, discarded.discarded, stop sale, will use other coolers available. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Fish, shrimp, squid, pork at 53-59?, 3 door cooler, cookline, stop sale, discarded.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler, raw chicken over raw fish, 3 door glass cooler in dry storage **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling, pasta at 53?, uncovered and placed in walkin. **Corrected On-Site**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 3 door cooler,mcookline at 53-59?.
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/3/2012 | Routine - Food | Call Back - Complied |
- Nonfood-contact equipment not designed and constructed in a durable manner.reachin freezer rusty top-warewash area.
- Critical - Observed buildup of slime on soda dispensing nozzles.-dining room
- Observed employee with no hair restraint. Corrected On Site.
- Observed food debris accumulated on kitchen floor-blood on floor.
- Critical - Observed food stored on floor-walkin.
- Observed grease accumulated on kitchen floor around mop sink.
- Critical - Observed raw animal food stored over ready-to-eat food--pork over veg-walkin
- Critical - Observed soil buildup inside ice bin-sushi bar Repeat Violation.
- Critical - Observed soil residue in storage containers-all white buckets
- Critical - Observed uncovered food in holding unit/dry storage area-ragoons in freezer. Corrected On Site. Repeat Violation.
- Observed wall soiled with accumulated grease-behind waterheater-kitchen.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation--back door
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-sauces-walkin
- Critical - Working containers of food removed from original container not identified by common name-sauces-walkin. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name-sugar.
|
9/20/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 01B-09-1 Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. PHF salads, shrimps, mussels, pudding and cut melons at the buffet line. Corrected On Site. discarded. Observed cut melons, phf salads and fried foods with out time marking at the buffet line, food may not be served.
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffet line. Observed cut melons and PHF salads without date marking at the buffet line. 05/17/12 Observed cut melons, phf salads and fried food without dtime marking at the buffet line. 05/18/12
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cut melons, PHF salads, mussels, shrimps, pudding at the buffet line. Repeat Violation.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Repeat Violation. Observed employee handling cut vegetables with bare hands. 05/18/12
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. washed and peeled vegetables. Corrected On Site. gloves. Repeat Violation. observed employee touching cut vegetables with bare hands. 05/17/12
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi bar. Repeat Violation. observed sushi bar employee with a jade bracelet. 05/17/12 observed sushi bar employee with a jade bracelet while preparing food. 05/188/12
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi bar. Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. cookline equipment
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood andfilters
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. sushi bar cookline.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. drystorage area shelves
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tables lower shelves.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep area, sushi bar. Repeat Violation.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep area, sushi bar. Repeat Violation.
- 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. observed 3 recently hired employees (more than 60 days) without employee training certificates. Employees must receive training within 60 days of been hired.
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5/18/2012 | Complaint Full | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffet line. Observed cut melons and PHF salads without date marking at the buffet line. 05/17/12
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. sugar container at the prep area. observed unlabeled containers with salt, sugar, a spray bottle with wather at the prep area. 05/17/12
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. observed fried chicken cooling at ambient temperature fron 86 degrees fahrenheit to 75 degrees fahrenheit in 1h 15 min and cooked chicken from 116 to 104 degrees fahrenheit in 1 h. Observed chicken cooling at ambient temperature from 90 to 84 degrees fahrenheit in 1h.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. shrimps. Corrected On Site. cold running water. observed shrimps thawing in standing water. 05/17/12
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw poultry over raw oysters ( consumer advisory present). Repeat Violation. raw chicken over oysters, raw seafood over cut vegetables in the walk in cooler. 05/17/12
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. washed and peeled vegetables. Corrected On Site. gloves. Repeat Violation. observed employee touching cut vegetables with bare hands. 05/17/12
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi bar. Repeat Violation. observed sushi bar employee with a jade bracelet. 05/17/12
- Critical - Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep area, sushi bar. Repeat Violation.
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5/17/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area, sushi bar. Repeat Violation.
- 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. observed 3 recently hired employees (more than 60 days) without employee training certificates. Employees must receive training within 60 days of been hired.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cut vegetables. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. drystorage area shelves
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep tables lower shelves.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Observed build-up of grease on nonfood-contact surface. hood andfilters
- Observed build-up of grease on nonfood-contact surface. sushi bar cookline.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation. Corrected On Site.
- Critical - Observed dead roaches on premises. observed 8 dead roaches, (storage area, warewashing area) pest control conducted on 05/01/12 and 05/03/12. Corrected On Site. cleaned.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. cookline. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. chicken cooling at ambient temperature in a closed container from 90 degrees fahrenheit to 83 degrees fahrenheit in 1h. Corrected On Site. moved to the walk in freezer. Repeat Violation.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi bar. Repeat Violation.
- Observed garbage on the ground and/or pad around backdoor.
- Observed grease accumulated under cooking equipment.
- Critical - Observed live flies in kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. potentially hazardous food in the walk in cooler.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. observed sushi rice, sushi rolls, pizza, apple turn over and clams on the buffet line exceeding the 4h limit by 45 min-1h. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. PHF salads, shrimps, mussels, pudding and cut melons at the buffet line. Corrected On Site. discarded.
- Critical - Observed potentially hazardous food thawed in standing water. shrimps. Corrected On Site. cold running water. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over raw oysters (consumer advoisory), raw seafood over cut vegetables in the walk in cooler. Repeat Violation.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping clothes. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area. sauces, salt, sugar, spices in the prep tables lower shelves. Corrected On Site.
- Critical - Observed unlabeled spray bottle. spray bottle with degreaser at the prep area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. cut melons, PHF salads, mussels, shriimops, pudding at the buffet line. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. grilled tuna at the buffet line.
- Critical - Working containers of food removed from original container not identified by common name. spray bottle with water, container with salt, sugar at the prep area. Repeat Violation.
|
5/17/2012 | Complaint Full | Administrative complaint recommended |
- Ceiling not smooth and easily cleanable. acoustic tiles in prep area, sushi bar. Repeat Violation.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. two invoices provided, according to mgr the invoices are with the accountant.
- Critical - Identity of food or food product misrepresented. advertising CRAB DUMPLING when using imitation crabmeat according to PIC.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion (farm raised statement) for the fresh salmon served raw in the sushi bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. washed and peeled vegetables. Corrected On Site. gloves. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted 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. warewashing area. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. observed fried chicken cooling at ambient temperature fron 86 degrees fahrenheit to 75 degrees fahrenheit in 1h 15 min and cooked chicken from 116 to 104 degrees fahrenheit in 1 h.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. sushi bar. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta, shrimps in the prep area. moved inside a cooler.
- Critical - Observed potentially hazardous food thawed in standing water. shrimps. Corrected On Site. cold running water.
- Critical - Observed raw animal food stored over cooked food. raw meat over cooked eggs in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw poultry over raw oysters ( consumer advisory present). Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. peas at the drystorage area. Repeat Violation.
- Critical - Observed toxic item stored by food. tilex stored with sauces in a prep table shelf, spectracide spray tank stored with sauces in the drystorage area. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. sauces in the walk in cooler. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffet line.
- Critical - Vacuum breaker mising at hose bibb. backflow preventer needed at the warewashing area hose and outdoor mopsink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. sugar container at the prep area.
|
3/15/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/24/2011 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. sushi bar, acoustic tiles . Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. TRUE cookline reach in cooler lower shelving. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Hand wash sink lacking proper hand drying provisions. waitress station
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. sugar. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen next to walk ins.
- 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. observed expired employee training certificates.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. prep table with raw wood and rusty shelving.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves.
- Observed build-up of grease on nonfood-contact surface. Cookline equipment . Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Observed dispensing equipment that allows contamination. no-handled cup inside food container. Corrected On Site. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. written plan not updated, the list of the foods held under time control must be updated.
- Critical - Observed expired Food Manager Certification. ge qing zhang
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. kitchen. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. ice inside sushi bar hand sink. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. throughout kitchen. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, seafood on the lower shelves of the TRUE reach in cooler, cookline. Corrected On Site. moved to another units.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic at the cookline in an ice bath. operator moved the product inside a cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. raw fish over cooked pork in a reach in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables, sushi bar. Corrected On Site. Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. sushi bar. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. salt, sugar in a lower shelf of a prep table.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen. Corrected On Site. Repeat Violation.
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8/19/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. acoustic tiles in sushi bar. Repeat Violation.
- Critical - Equipment food-contact surfaces and utensils not sanitized. sushi bar cutting board. Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- 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. cookline equipment. Repeat Violation.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Observed dispensing equipment that allows contamination. no-handled cup inside rice and sauces containers. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. deep containers.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation.
- Critical - Observed food stored in a prohibited area. tray with shrimps on top of a garbage can. Corrected On Site.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. sushi bar. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi bar. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic in an ice bath at the cookline. Corrected On Site. moved inside the cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pulled eggs at the cookline, Corrected On Site. moved inside the cooler.
- Critical - Observed raw animal food stored over cooked food. raw pork over stuffed crabs. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw egg over cut vegetables in the cookline reach in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shrimps over mushrooms in the walk-in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi bar, rice,sushi rolls. Corrected On Site. discarded.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline. Corrected On Site. Repeat Violation.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
|
2/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. surimi, cheese, eel in sushi station reach in cooler. Corrected On Site. voluntarily discarded. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, pork, seafood in the fliptop cookline reach in cooler. Corrected On Site. moved to another unit. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi station reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical. Displayed food not properly protected from contamination. desserts in the corner of the buffet line.
- Critical. Observed uncovered food in holding unit/dry storage area. sugar, salt. 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.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi station.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cookline.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed employee with no hair restraint. Repeat Violation.
- Observed dispensing equipment that allows contamination. no-handled cup inside rice and sauces containers. Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface. cookline equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. sushi station, used as a prep sink. Corrected On Site.
- Observed grease accumulated on kitchen floor.
- Ceiling not smooth and easily cleanable. acoustic tiles in sushi station. Repeat Violation.
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10/27/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. surimi, shrimps in sushi bar RIC. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, pork in cookline RIC. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi bar. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over salad in glassdoor RIC. Corrected On Site. Repeat Violation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw seafood over cooked meat. cookline RIC. Corrected On Site. Repeat Violation.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. washed in 2C sink.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink.
- Violation: 36-11-1 Floors not maintained smooth and durable. floor in disrepair, WIF
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
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7/30/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffet line, sushi bar, sushi rice. Corrected On Site. discarded. Repeat Violation.
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. surimi, shrimps in sushi bar RIC. Repeat Violation.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, pork in cookline RIC. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi bar. Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw meat over salad in glassdoor RIC. Corrected On Site. Repeat Violation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw shrimps over cooked meat in WIF. Repeat Violation.
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw seafood over cooked meat. cookline RIC. Corrected On Site. Repeat Violation.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. cookline RIC.
- Critical. Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline Corrected On Site. gloves
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-39-1 Observed dispensing equipment that allows contamination. no-handle cup inside sauce container.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF, RIF. Repeat Violation.
- Critical. Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. washed in 2C sink.
- Critical. Violation: 22-19-1 Observed interior of oven soiled. sushi bar.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood & filters. sushi bar.
- Critical. Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. dishwashing area.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink.
- Violation: 36-11-1 Floors not maintained smooth and durable. floor in disrepair, WIF
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Violation: 53A-17-1 Person in charge failed to insure proper time control procedure. According to the establishment time control procedure, the food is changed in the buffet and sushi bar every 2h; during the inspection was observed that sushi, sushi rice and cut melons were not discarded at the asigned two hours time frame.
- 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. observed 5 expired employee training certificates and 4 employees without proof of the training.
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5/4/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. buffet line, sushi bar, sushi rice. Corrected On Site. discarded. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. surimi, shrimps in sushi bar RIC. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic, pork in cookline RIC. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WIC.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi bar. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw meat over salad in glassdoor RIC. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw seafood over cooked meat. cookline RIC. Corrected On Site. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw shrimps over cooked meat in WIF. Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. cookline RIC.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cookline Corrected On Site. gloves
- Observed employee with no hair restraint.
- Observed dispensing equipment that allows contamination. no-handle cup inside sauce container.
- Observed nonfood-grade containers used for food storage. shopping bags with meat in WIF, RIF. Repeat Violation.
- Critical. Equipment food-contact surfaces and utensils not sanitized. washed in 2C sink.
- Critical. Observed interior of oven soiled. sushi bar.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hood & filters. sushi bar.
- Critical. Hot water not provided/shut off at employee hand wash sink. dishwashing area.
- Critical. Vacuum breaker mising at hose bibb. mop sink.
- Floors not maintained smooth and durable. floor in disrepair, WIF
- Ceiling not smooth and easily cleanable. acoustic tiles in prep areas.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. Person in charge failed to insure proper time control procedure. According to the establishment time control procedure, the food is changed in the buffet and sushi bar every 2h; during the inspection was observed that sushi, sushi rice and cut melons were not discarded at the asigned two hours time frame.
- 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. observed 5 expired employee training certificates and 4 employees without proof of the training.
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5/3/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without a proper written procedure.
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.bwood shelves in drystorage area.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical. Violation: 32-10-1 Covered waste receptacle not provided in women's bathroom.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. backdoor.
- Violation: 37-02-1 Observed hole in wall. waitress station.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. acoustic ceiling tiles in prep areas.
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11/16/2009 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken, seafood, cakes in RIC. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. discarded. no log maintained.
- Critical. Potentially hazardous food held under time as a public health control without a proper written procedure.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in sushi bar RIC. overnight in RIC according to PIC. voluntarily discarded. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in artic air RIC.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic & oil, cookline. Corrected On Site. moved to a cooler.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi bar RIC. operator turn the unit colder. PHF must not be held in this unit until verification of proper temperature.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. flour. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over sauces in RIC, raw meat over crabcake in RIC. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over icecream in WIF.
- Critical. Observed raw animal food stored over cooked food. raw meat over cooked meat in WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. cookline. 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. flour.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi bar.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed nonfood-grade containers used for food storage. meat in shoppings bags in RIC and WIF.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.bwood shelves in drystorage area.
- Critical. Observed soil buildup inside ice bin.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. dishwashing area.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. waitress station.
- Critical. Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies in glue flycatcher.
- Critical. Outer openings not protected with self-closing doors. backdoor.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. backdoor.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor. underneath equipment.
- Observed hole in wall. waitress station.
- Ceiling not smooth and easily cleanable. acoustic ceiling tiles in prep areas.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. wipping cloths. Corrected On Site.
- Critical. Unlabeled toxic container does not bear the manufacturer's label. soap? waitress station.
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9/1/2009 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-27-1 Observed raw animal food stored over cooked food. observed raw chicken over cooked food in RIC. Observed raw meat over cheese in a RIC, raw meat over cooked seafood on the WIC.
- Critical. Violation: 09-05-1 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 cups in flour and salt containers. Plastic cups used for seving soya beans, rice.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. sushi bar. Observed tongs in standing water at the sushi bar.
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. drystorage shelves.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. mop sink.
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. backdoor.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. ceiling tiles not smooth in prep area.
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7/21/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/12/2009 | Routine - Food | Warning Issued |
| No report available. | 3/27/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 1/26/2009 | Routine - Food | Warning Issued |
| No report available. | 11/4/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/18/2008 | Routine - Food | Administrative complaint recommended |
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