- No Violations Were Observed
|
10/15/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Ceiling tile missing. By ice machine. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. At walkin cooler and flip top cookline cooler. **Warning**
- Basic - Utensils in poor condition. Can opener stand rusted. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area and in servers area by HANDWASH sink. **Warning**
|
09/15/2014 | Complaint Full | Call Back - Complied |
- Basic - Covered waste receptacle not provided in women's bathroom. At ladies restroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Double doors leading to the outside from kitchen not tight fitting or sealing. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area, water pooling in crevices. **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
|
09/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. At rice container.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Fans in cookline and dishwashing area.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards. Dining room area.
- Basic - Covered waste receptacle not provided in women's bathroom. At ladies restroom.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Double doors leading to the outside from kitchen not tight fitting or sealing. **Repeat Violation**
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area, water pooling in crevices. **Repeat Violation**
- Basic - Food accumulated with debris and rodent droppings in service station, sushi bar, prep area , dishwashing area, dining room area and storage room area upstairs.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. At sugar and flour containers
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in water at 86° F.
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler.
- Basic - Stored food not covered in walk-in cooler. Prepped veggies, beef, mac n cheese . **Repeat Violation**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados over macaroni and cheese at walkin cooler.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Container of medicine improperly stored. Stored on top of cooler at cookline.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork at 49° F, chicken at 49° F, fish at 49° F , Mac n cheese at 50° F, meatballs at 49° F, cooked pasta at 48° F all at walkin cooler . Foods in walk-in cooler since last night , out of temperature for over 4 hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Shrimp at 120° F and fish at 116° F at buffet hot holding table. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cooked pork at walkin freezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. Raw chicken over raw beef and raw fish at walkin freezer.
- High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 100 dry rodent droppings and 14 fresh rodent droppings in drink station/food storage area; 6 dry and 1 fresh rodent dropping in rear prep; 1 dry rodent dropping by soda box storage near walkin freezer; 21 dry rodent droppings in storage room on 2nd floor; 9 dry and 2 fresh rodent droppings in sushi bar area; 2 fresh rodent droppings by 3 compartment sink ; 2 fresh rodent droppings on top of dishmachine; 1 dry rodent dropping by soda machine near dishwashing area ; and 3 dry rodent dropping by utensil storage cabinet near buffet area. **Repeat Violation**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Walkin cooler at ambient temperature of 50° F. Shrimp, cooked chicken, beef , salads between 48° F and 50° F in cooling process for about 2 hours. Move foods to working walkin cooler.
- 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, cooked pork and chicken .
- Intermediate - Refrigerator 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. Walkin cooler at ambient temperature of 50° F.
|
09/09/2014 | Complaint Full | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. Hand wash sinks in Rear prep area. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Clams on floor at walkin freezer. Tea on floor at walkin cooler. **Warning**
- Basic - Ceiling tile missing. By ice machine. **Warning**
- 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. **Warning**
- Basic - Equipment in poor repair. Front cover plate missing at ice machine. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing. **Repeat Violation** **Warning**
- Basic - Floor area(s) covered with standing water. In rear prep area. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. Near dishwashing machine. Water pooling in gaps. **Warning**
- Basic - Food stored in holding unit not covered. Cut broccoli at walkin cooler **Warning**
- Basic - Leaking pipe at plumbing fixture. At HANDWASH sink in rear prep area. **Warning**
- Basic - Reuse of single-service articles. Reuse of duck sauce container to store sugar, in dry storage shelving near kitchen entry way. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Exterior of walkin cooler soiled. **Warning**
- Basic - Soiled reach-in cooler gaskets. At walkin cooler and flip top cookline cooler. **Warning**
- Basic - Utensils in poor condition. Can opener stand rusted. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area and in servers area by HANDWASH sink. **Warning**
- Basic - Water leaking from faucet/faucet handle. At employee men's restroom. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 68° F at cookline under no temperature control. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cole slaw at 49° F, chopped salmon at 55° F, boiled eggs at 49° F, cheese at 46° F, pasta salad at 51° F. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Tsao chicken 122° F, pepper chicken at 128° F, orange chicken at 102° F, pepper steak at 113° F, hot wings at 127° F, meatballs at 115° F, pork on a stick at 98° F, fried fish at 98° F, plantains at 104° F, cooked salmon at 96° F, hot dog at 103° F, stuffed Krab mushroom 101° F, shrimp 113° F all on buffet area steam tables. **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Egg wash stored above duck suck at glass door cooler at cookline. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw salmon over wontons . **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 10 dry rodent droppings observed in storage room upstairs. **Repeat Violation** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 ppm chlorine. **Warning**
- Intermediate - Clams tag removed from original container prior to container being emptied. At walkin freezer. **Warning**
- Intermediate - Cutting board(s) stained/soiled. Heavily soiled. **Warning**
- Intermediate - Encrusted material on can opener blade. **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. Cooked ribs, manager unable to determine the exact day they were prepared. Sushi fish not date marked. **Warning**
|
07/14/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. At HANDWASH sink in cookline area. **Warning**
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Operator is storing food again in the chest freezer on the second floor where floor is lined with carpeting. **Warning**. On 6/27/14, Chest freezer removed from room and shelving unit with food products replaced on the same spot.
- Basic - Cloth used as a food-contact surface. Used to cover sushi rice at sushi bar. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screened in double doors left open during hours of operation are not tight fitting or sealing . **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area, water pooling in cracks. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in water at 81° F at cookline. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped onions and cooked pork. **Warning** chicken and shrimp at walkin cooler on 6/27/14.
- Basic - Water leaking from faucet/faucet handle. In servers station sink **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked pork at 56° F, Krab at 52° F, chicken at 51° F, wontons at 50° F, chicken 48° F, shrimp at 50° F, calamari at 48° F all at cookline flip top cooler. All food time marked . Foods must be discarded within 4 hours from leaving temperature control. Two hours left. **Warning**. On 6/27/14 , Krab 47° F, wontons at 47° F, raw chicken at 47° F, raw beef at 45° F at cookline cooler. Foods must be discarded within 4 hours from leaving temperature control.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm chlorine. **Warning**
- High Priority - Live flies in kitchen. 7 live flies in rear prep area, 10 live flies in dry storage area near walkin cooler/ freezer. **Warning**. 8 flies observed in dry storage area near walkin cooler/freezer on 6/27/14.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 83° F and cooked pasta at 74° F at cook-line under no temperature control. Eggs at 52° F and Krab salad at 49° F at buffet station. Time mark. Must discard foods within 4 hours from leaving temperature control. **Warning**. Batter at 82° F under no temperature control at cookline on 6/27/14. Batter discarded. Eggs at 48° F on buffet on 6/27/14. Foods must be discarded within 4 hours from leaving temperature control.
- 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. Sushi rice and sushi rolls in sushi bar area. **Warning**. Sushi rice not time marked on 6/27/14.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed clam at 117° F, cold salmon at 110° F, cooked ham at 109° F, sweet sour pork at 114° F, sweet sour chicken at 110° F, chicken nuggets at 108° F, hot wings at 92° F and clams 94° F all at steam tables in buffet area. Increase heat to maintain 135° F. Must discard foods within 4 hours from leaving temperature control. **Warning**. Clams on buffet at 108° F on 6/27/14. Must discard foods within 4 hours from leaving temperature control.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 5 dry rodent droppings on second floor storage room where food is stored on a chest freezer. **Warning**. 5 dry rodent droppings observed on 6/27/14 in dry storage room upstairs.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub pad in rear prep area. **Warning**. Ladle inside HANDWASH sink on 6/27/14.
- Intermediate - Refrigerator 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. At Cookline flip top cooler , ambient air thermometer inside cooler reading 49° F. **Warning**. On 6/27/14 ambient thermometer reading 44° F.
|
6/27/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink. At HANDWASH sink in cookline area. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Warning**
- Basic - Carpeting installed in a food preparation, food storage, warewashing or bathroom area. Operator is storing food again in the chest freezer on the second floor where floor is lined with carpeting. **Warning**
- Basic - Cloth used as a food-contact surface. Used to cover sushi rice at sushi bar. **Warning**
- 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. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and keys on shelving above prep cooler at cookline. Toothpaste, and mouthwash on shelving unit above prep table in rear prep area. **Warning**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screened in double doors left open during hours of operation are not tight fitting or sealing . **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In dishwashing area, water pooling in cracks. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in water at 81° F at cookline. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler. **Warning**
- Basic - Storage of tools on shelf above or with food. In food storage shelving unit by kitchen entry way. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped onions and cooked pork. **Warning**
- Basic - Stored food not covered in walk-in freezer. Chicken **Warning**
- Basic - Water leaking from faucet/faucet handle. In servers station sink **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container in shelving near kitchen entry way. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooked pork at 56° F, Krab at 52° F, chicken at 51° F, wontons at 50° F, chicken 48° F, shrimp at 50° F, calamari at 48° F all at cookline flip top cooler. All food time marked . Foods must be discarded within 4 hours from leaving temperature control. Two hours left. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut Cabbage at 66° F at cookline under no temperature control. Time mark. Must discard foods within 4 hours from leaving temperature control. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. At 0 ppm chlorine. **Warning**
- 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. While cutting carrots for later use. **Warning**
- High Priority - Live flies in kitchen. 7 live flies in rear prep area, 10 live flies in dry storage area near walkin cooler/ freezer. **Warning**
- High Priority - Plumbing improperly installed. Drain pipe from sushi case draining directly onto floor at sushi bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 83° F and cooked pasta at 74° F at cook-line under no temperature control. Eggs at 52° F and Krab salad at 49° F at buffet station. Time mark. Must discard foods within 4 hours from leaving temperature control. **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. Sushi rice and sushi rolls in sushi bar area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Stuffed clam at 117° F, cold salmon at 110° F, cooked ham at 109° F, sweet sour pork at 114° F, sweet sour chicken at 110° F, chicken nuggets at 108° F, hot wings at 92° F and clams 94° F all at steam tables in buffet area. Increase heat to maintain 135° F. Must discard foods within 4 hours from leaving temperature control. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 5 dry rodent droppings on second floor storage room where food is stored on a chest freezer. **Warning**
- High Priority - Sewage/wastewater backing up through floor drains. By dishwashing/ ice machine area/ rear prep area. Strong smell emanating from water. Water being stepped on and dragged throughout kitchen area. Operator snaked drained and cleaned and sanitized floors . **Corrected On-Site** **Warning**
- High Priority - Toxic substance/chemical stored by or with food. DeGreaser stored above food in shelving unit near kitchen entry. RAID next to Panko in sushi bar area. **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At 200 ppm chlorine **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Used to store scrub pad in rear prep area. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken in trays at cookline under no temperature control cooling at room temperature. Place in cooler. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed copy . **Warning**
- Intermediate - Refrigerator 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. At Cookline flip top cooler , ambient air thermometer inside cooler reading 49° F. **Warning**
|
6/26/2014 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/5/2014 | Complaint Full | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
5/5/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. Flies inside kitchen area. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped onions, patties and maccaroni n cheese in walkin cooler nearest to ice machine. **Warning**
- Basic - Water leaking from faucet at prep sink in rear prep area. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm at 3 compartment sink. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. 2nd floor employee restrooms. Water at 84 F. Observed in use. **Warning**
|
9/23/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Equipment in poor repair. Rusted chest freezer interior and exterior in 2nd floor storage room.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - Floors not maintained smooth and durable. Hole on floor by 3 compartment sink in dishwashing area where water is pooling.
- Basic - Screen in window torn/in poor repair. Upstairs storage room.
- Basic - Wall in disrepair. Walls throughout with small holes and gaps where roaches were observed to be nesting.
- Basic - Water leaking from faucet/faucet handle. At prep sink
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Upstairs area near stairwell.
|
9/6/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cookline and rear prep area.
- Basic - Carpeting installed in a food storage area. Upstairs storage room where food is stored.
- Basic - Employee personal items stored in or above a food preparation area. Cell phone, toiletries. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Rusted chest freezer interior and exterior in 2nd floor storage room.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door not tight fitting or sealing.
- Basic - Floors not maintained smooth and durable. Hole on floor by 3 compartment sink in dishwashing area where water is pooling.
- Basic - Food shelves with rust that has pitted the surface. In dry storage room.
- Basic - Hole in wall. Upstairs storage room.
- Basic - Hood soiled with accumulated grease.
- Basic - Ice buildup in walk-in freezer.
- Basic - No handwashing sign provided at a hand sink used by food employees. Servers station.
- Basic - Nonfood-grade bags used in direct contact with food. Chicken stored directly in supermarket bags that have colored lettering.
- Basic - Screen in window torn/in poor repair. Upstairs storage room.
- Basic - Soil residue build-up on nonfood-contact surface. Light switches throughout upstairs storage room and restrooms heavily soiled.
- Basic - Storage of tools on shelf above or with food. Hammer in dry storage shelving. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Pork, ribs, fish, shrimp, prepped veggies, hotdog wraps, duck sauce at walkin cooler. Beef, chicken, bacon and calamari at walkin freezer.
- Basic - Wall in disrepair. Walls throughout with small holes and gaps where roaches were observed to be nesting.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Water leaking from faucet/faucet handle. At prep sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. MSG and sugar.
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish served raw not labeled.
- High Priority - 2 dead flies near walkin freezer.
- Basic - High Priority - Dead roaches on premises. 25 dead roaches under steam table cabinets in buffet area. 7 dead roaches on dry storage shelving. 6 dead roaches in sushi bar area. 4 dead roaches in prep area. 1 dead roach on paper towel dispenser at cookline.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
- High Priority - Displayed food not properly protected from contamination. Tartar sauce at buffet table under no SNEEZEGUARD protection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken at 95° F under no temperature control near fryers at cookline. Cooked noodles at cookline under no temperature control at 74° F. Placed in cooler. Must discard within 4 hours from leaving temperature control.
- High Priority - Presence of insects, rodents, or other pests. Ants by prep sink.
- High Priority - Raw animal food stored over ready-to-eat food. Pooled eggs over veggies at cookline cooler.
- High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches at cookline. 40 live roaches in sushi bar area. 27 live roaches in rear prep area. 19 live roaches in dishwashing area. 4 live roaches on food storage trays by walkin cooler.
- High Priority - Rodent activity present as evidenced by rodent droppings found. 25 fresh rodent droppings in upstairs storage room where chest freezer with seafood is installed and dry storage food storage shelving was observed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Non exempt Fish used for sushi.
- Intermediate - Cutting board(s) stained/soiled. At cookline cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Servers station.
- Intermediate - Walk-in cooler shelves soiled with food debris.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Upstairs area near stairwell.
|
9/5/2013 | Complaint Full | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At sushi bar. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Warning**
- Basic - Carpeting installed in a food storage area upstairs. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Cantaloupes at walking cooler nearest to 2nd floor stairwell. **Warning**
- Basic - Ceiling in disrepair. Hole in ceiling near dry storage shelving by walkin freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Tooth brush, tooth paste, cell phone and ear phones in prep area shelving. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Rusted shelving in dry storage area near walkin freezer. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. Flies inside kitchen area. **Warning**
- Basic - Grease accumulated under cooking equipment. At cookline. **Warning**
- Basic - Hole in wall. In dry storage room upstairs. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under prep sink in rear prep area. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted chest freezer interior and exterior at storage room upstairs. Flip top cooler at cookline unable to maintain foods at 41 F or below at all times.**Warning** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline flip top cooler, being held together with black tape. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Walkin cooler door handle soiled by stairwell to 2nd floor. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped onions, patties and maccaroni n cheese in walkin cooler nearest to ice machine. **Warning**
- Basic - Utensils in poor condition. Rusted can opener and stand. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated dust on shelving area near walkin freezer. **Warning**
- Basic - Water leaking from faucet at prep sink in rear prep area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Fish used for sushi not labeled at walkin cooler or sushi bar coolers. Containers of sugar, MSG and flour not labeled . **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken and beef at 48 F at cookline cooler. Ambient air thermometer in cooler reading 47 F. Iced down. Foods must be discarded within 4 hours from leaving temperature control. **Warning**
- High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils without washing hands. **Warning**
- High Priority - First aid supplies improperly stored. Above prep table in rear prep area. **Warning**
- High Priority - Live flies in kitchen. 5 observed in kitchen area, 1 inside pot . 6 flies in dry storage area near walkin freezer. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish used for sushi. **Warning**
- High Priority - Plumbing improperly installed. Drain pipe from sushi bar unit emptying onto the floor in sushi bar area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring roll at 122 F, teriyaki chicken at 122 F, sweet and sour chicken at 124 F all at buffet table. Food must be discarded within 4 hours from leaving temperature control. 2 hrs left. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over veggies at glass door cooler by cookline. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef at walkin cooler nearest to ice machine area. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 46 dry rodent droppings and 2 fresh rodent droppings in storage room upstairs where food is stored in a chest freezer and on shelves. Gnaw marks observed on box used to store utensils. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No SNEEZEGUARD protection provided for bread display area and green onion, crispy noodle display area. At buffet stations. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Rubbing alcohol observed stored in rear prep area. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm at 3 compartment sink. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flour scoop heavily soiled. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. 2nd floor employee restrooms. Water at 84 F. Observed in use. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Upstairs employee restroom. **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. Ribs, chicken, shrimp , crab salad at walkin cooler nearest to ice machine. Fish used for sushi not date marked at walkin cooler or sushi bar. **Warning**
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7/24/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At sushi bar. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At rice container. **Warning**
- Basic - Carpeting installed in a food storage area upstairs. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Cantaloupes at walking cooler nearest to 2nd floor stairwell. **Warning**
- Basic - Ceiling in disrepair. Hole in ceiling near dry storage shelving by walkin freezer. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Tooth brush, tooth paste, cell phone and ear phones in prep area shelving. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair. Rusted shelving in dry storage area near walkin freezer. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back doors not tight fitting or sealing. Flies inside kitchen area. **Warning**
- Basic - Grease accumulated under cooking equipment. At cookline. **Warning**
- Basic - Hole in wall. In dry storage room upstairs. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Leaking pipe at plumbing fixture. Under prep sink in rear prep area. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Rusted chest freezer interior and exterior at storage room upstairs. Flip top cooler at cookline unable to maintain foods at 41° F or below at all times.**Warning** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Cookline flip top cooler, being held together with black tape. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Walkin cooler door handle soiled by stairwell to 2nd floor. **Warning**
- Basic - Soiled reach-in cooler gaskets. At cookline flip top cooler. **Warning**
- Basic - Stored food not covered in walk-in cooler. Prepped onions, patties and maccaroni n cheese in walkin cooler nearest to ice machine. **Warning**
- Basic - Utensils in poor condition. Rusted can opener and stand. **Warning**
- Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wall soiled with accumulated dust on shelving area near walkin freezer. **Warning**
- Basic - Water leaking from faucet at prep sink in rear prep area. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Fish used for sushi not labeled at walkin cooler or sushi bar coolers. Containers of sugar, MSG and flour not labeled . **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken and beef at 48° F at cookline cooler. Ambient air thermometer in cooler reading 47° F. Iced down. Foods must be discarded within 4 hours from leaving temperature control. **Warning**
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Chicken at cookline under no temperature control stored at 75° F at cookline. Placed in cooler. Must discard within 4 hours from leaving temperature control. 3 hours left. **Corrected On-Site** **Warning**
- High Priority - Employee drank then engaged in food preparation, handled clean equipment or utensils without washing hands. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Warning**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils without washing hands. **Warning**
- 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. Cutting lettuce for salad with bare hands. Gloves worn. **Corrected On-Site** **Warning**
- High Priority - First aid supplies improperly stored. Above prep table in rear prep area. **Warning**
- High Priority - Live flies in kitchen. 5 observed in kitchen area, 1 inside pot . 6 flies in dry storage area near walkin freezer. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish used for sushi. **Warning**
- High Priority - Plumbing improperly installed. Drain pipe from sushi bar unit emptying onto the floor in sushi bar area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Turkey at 48° F, chicken salad at 48° F and crab salad at 48° F at walkin cooler nearest to ice machine. Retemped within 2 hours temperature for all items at 47° F. **Warning**
- 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. Turkey 48° F, chicken 48° F, crab salad 48° F at walkin cooler. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring roll at 122° F, teriyaki chicken at 122° F, sweet and sour chicken at 124° F all at buffet table. Food must be discarded within 4 hours from leaving temperature control. 2 hrs left. **Warning**
- High Priority - Presence of insects, rodents, or other pests. Ants nest observed in upstairs storage room. 8 live ants observed near prep sink in rear prep area. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shelled eggs over veggies at glass door cooler by cookline. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef at walkin cooler nearest to ice machine area. **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 46 dry rodent droppings and 2 fresh rodent droppings in storage room upstairs where food is stored in a chest freezer and on shelves. Gnaw marks observed on box used to store utensils. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No SNEEZEGUARD protection provided for bread display area and green onion, crispy noodle display area. At buffet stations. **Warning**
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Rubbing alcohol observed stored in rear prep area. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm at 3 compartment sink. **Warning**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Flour scoop heavily soiled. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. 2nd floor employee restrooms. Water at 84° F. Observed in use. **Warning**
- Intermediate - Large pieces of meat/whole roasts/whole chickens/whole turkeys not cut up into smaller portions to cool. Turkey at walkin cooler **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - No soap provided at handwash sink. Upstairs employee restroom. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Pork at 125° F on speed rack in rear prep area cooling. Placed inside walkin cooler. **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. Ribs, chicken, shrimp , crab salad at walkin cooler nearest to ice machine. Fish used for sushi not date marked at walkin cooler or sushi bar. **Warning**
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7/23/2013 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. In rice, starch, flour containers in kitchen .
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Shelves.
- Basic - Carbon dioxide tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several. **Corrected On-Site**
- Basic - Food debris accumulated on walk in cooler floor.
- Basic - Grease and debris accumulated under cooking equipment, tables, coolers, shelves. Throughout.
- Basic - Hood soiled with accumulated grease and dust.
- Basic - Open dumpster lid.
- Basic - Soil residue build-up on nonfood-contact surface. Light switches in employee bathroom.
- Basic - Soiled reach-in cooler gaskets. Several in kitchen.
- High Priority - Live flies in kitchen. Near back door.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons at buffet line at 47-54?f , hard boiled eggs at 50?f at buffet line. Both we time marked immediately and must be discarded within 4 hour limit. **Corrected On-Site**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Fries/cooked salmon in deep container and covers on prep counter at 103?f and 30 minutes later at 97?f. Was uncovered and placed. In cooler to still cool to 41?f in allowed time. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Several.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Upstairs employee bathrooms. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, potatoes, seafood salad, ribs, chicken. Walk in cooler. **Corrected On-Site**
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4/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. Corrective Action Taken, Management turned cooler down, Ambient air temperature 42 degrees at end of inspaction.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours, roast pork made on 10/15, 44 degrees at time of inspaction.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area, over cookline. 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, rice. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue, upstairs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, beef 44, poultry 45 degrees. Corrective Action Taken.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shrimp lver onions in walk in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food, raw shrimp over cooked chicken in reach in cooler. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Violation: 23-04-1 Observed build-up of mold-like substance on surface of nonfood-contact surface, by handwashing sink, waitstation.
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8/23/2012 | Complaint Full | Call Back - Complied |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, crab salad, walk in cooler. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees, employee ladiesroom. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface, by handwashing sink, waitstation.
- Critical - Observed dented cans. Oyster sauce, Corrected On Site.
- Observed dumpster rusted out on bottom, and leaking.
- Critical - Observed expired Food Manager Certification, EXPIRED on 12/15/11. This violation must be corrected by : 08/20/12.
- Critical - Observed food stored on floor, raw beef being prepped. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, Spring roll 128 degrees, buffet line. Operater stated rolls were made at 1:15 pm. Informed operater Time as a public Health Control must be used if steam table can not maintain temperature for product. Management will discard any spring rolls left over from batch by 5:15 pm.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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6/21/2012 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
5/22/2012 | Routine - Food | Call Back - Complied |
- observed floors dusty.
- Critical - observed no proof of certified food manager.
- Critical - observed no proof of employee training.
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5/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-15-1 Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name, several bottles in kitchen .
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit breaded fish and chicken. Food between 48 and 50 degrees. Operater moved to walk in cooler. Corrected On Site.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pork, chicken, shrimp, calamari, and beef. All food between 47 and 49 degrees. Reach in cooler on cookline.Employee moved to working cooler.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sprout and calamari salad on buffet line. Corrected On Site. Employee added more ice to buffet.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pork on buffet line. 107 degrees. Corrected On Site. Employee reheated.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. This violation must be corrected by : 09/29/11.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw pork in walk in cooler.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food raw shrimp over diced onions in walk in cooler. Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food raw shrimp over shrimp rolls walk in cooler. Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, panko crumbs.
- Critical - Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting fried fish.Corrected On Site.
- Violation: 14-50-1 Observed a nonfood-grade basting brush used in food.
- Critical - Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Critical - Violation: 32-22-1 Observed objectionable odors in bathroom, employee restroom upstairs.
- Violation: 36-11-1 Floors not maintained smooth and durable missing tiles in front of 3 compartment sink.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable, some moldlike substance starting to develop due to steam from buffet.
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10/5/2011 | Routine - Food | Call Back - Extension given, pending |
- Ceiling not smooth and easily cleanable, some moldlike substance starting to develop due to steam from buffet.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach in cooler on cookline. This violation must be corrected by : 09/29/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength, 0 ppm.
- Floors not maintained smooth and durable missing tiles in front of 3 compartment sink.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting fried fish.Corrected On Site.
- Critical - Observed objectionable odors in bathroom, employee restroom upstairs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit breaded fish and chicken. Food between 48 and 50 degrees. Operater moved to walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pork, chicken, shrimp, calamari, and beef. All food between 47 and 49 degrees. Reach in cooler on cookline.Employee moved to working cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit sprout and calamari salad on buffet line. Corrected On Site. Employee added more ice to buffet.
- Critical - Observed raw animal food stored over ready-to-eat food raw shrimp over diced onions in walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food raw shrimp over shrimp rolls walk in cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation, raw chicken over raw pork in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area, panko crumbs.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Pork on buffet line. 107 degrees. Corrected On Site. Employee reheated.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, several items in walk in cooler.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Working containers of food removed from original container not identified by common name, several bottles in kitchen .
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7/29/2011 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. observed in walkin cooler
- Critical. Observed raw animal food stored over cooked food. observed in reachin cooler
- Critical. Observed food stored on floor. observed onions on floor
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed sanitizing solution for wiping cloths not free of food debris and visible soil.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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1/7/2011 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/25/2010 | Routine - Food | Call Back - Complied |
- 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. observed no feed letter for farm raised salmon. This violation must be corrected by : 10-24-10.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. observed beef over seafood in reachin cooler
- Critical. Observed raw animal food stored over ready-to-eat food. observed in walkin cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed nonfood-grade containers used for food storage.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed grease accumulated on kitchen floor. observed throughout kitchen
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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8/24/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed raw animal food stored over cooked food.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener.
- Observed utensils stored in crevices between equipment.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed attached equipment soiled with accumulated dust. Observed walkin cooler fan guards dusty
- Wet mop not hung to dry.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Observed nonfood-grade containers used for food storage.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Light not functioning.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Electrical outlet missing cover plate. For reporting purposes only.
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8/18/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 5/28/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Complaint Full | Inspection Completed - No Further Action |
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