- Critical - No handwashing sign provided at a handsink used by food employees.womens
- Observed door soiled with accumulated dirt.Employee bathroom
- Critical - Observed food stored in a prohibited area.eggrolls stored on top of menu
- Critical - Observed food stored in a prohibited area.rice in non food grade container
- Critical - Observed food stored in a prohibited area.whole shell eggs in carton touching rte onions Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.hose hooked to handsink Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.watermelon CH 52f Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.oyster over krab Corrected On Site.
- Observed residue build-up on nonfood-contact surface.plumbing at dish area
- Critical - Observed uncovered food in holding unit/dry storage area.eggrolls in walk in
- Critical - Observed uncovered food in holding unit/dry storage area.nuts in dry storage
- Critical - Outer openings not protected with self-closing doors.gasket missing on rear door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Fries HH 97f. Corrected On Site.
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7/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.seaweed 45 f CH on buffett.Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fish salad CH on buffett 45 Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.mushrooms 45ch buffett Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.buffet box Corrected On Site.iced
- Critical. Observed uncovered food in holding unit/dry storage area.eggrolls in walk in
- Critical. Observed uncovered food in holding unit/dry storage area.dry cracker meal in dry storage
- Equipment or utensils not designed or constructed in a durable manner.sushi mats are wood
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.wood blocks that sushi are on
- Critical. Observed bathroom facility not clean.toilet in employee bath
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.door sweep missing rera door
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violations submitted to be completed by next routine. Observed plastic sushi mats in use,obseeved uncovered food in walk in-eggrolls,. Other violations complied
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9/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.dumplings Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.Shrimp
- Critical. Observed food stored in a prohibited area.sugar touching non grade trash can
- Critical. Displayed food not properly protected from contamination.meat in unapproved to go bag in walk in
- Critical. Observed raw animal food stored over cooked food.raw beef over cooked mussels in walk in Repeat Violation.
- Critical. Observed food stored on floor.a lot of fod containers in walk in Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.noodles on buffett Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.Numerous containers in walk in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.to go cup in soy sauce Repeat Violation.
- Equipment or utensils not designed or constructed in a durable manner.wood matt and sushi bowl Repeat Violation.
- Observed ripped/worn cardboard used as shelf cover.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.wood table and shelving
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.tool box Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.sushi Repeat Violation.
- Observed food debris accumulated on kitchen floor.Floor drain under sink
- Observed wall soiled with accumulated grease.bathroom door Repeat Violation.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 9-27-2010.
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7/27/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food.chicken over banana Corrected On Site.
- Critical. Observed food stored on floor.walk in
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sauce Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.brown tea Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a durable manner.sushi mat
- Equipment or utensils not designed or constructed in a durable manner.sushi rice bowl
- Observed reuse of single-service articles.cut vinegar containers Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.sushi bar
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed attached equipment soiled with accumulated grease.bathroom door is dirty employees
- 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.several employees
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2/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.poek on bufett Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner.INhandsink
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.walk in
- Critical. Observed raw animal food stored over cooked food.chicken over cooked items Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area.egg rolls
- Equipment or utensils not designed or constructed in a durable manner.sushi mat are wood
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.dish shelf
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knife between table crack Corrected On Site.
- Critical. Covered waste receptacle not provided in women's bathroom.employee bath
- Critical. No handwashing sign provided at a handsink used by food employees.sushi area
- 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. New employees
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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