- Basic - Bowl or other container with no handle used to dispense food. Container in vinegar and old bay seasoning on cart next to make table on cook line **Corrected On-Site**
- Basic - Sponge used as a wiping cloth on a food-contact surface. Stainless steel sponge used to clean woks
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket 200ppm plus, operator added water to bring down concentration
- 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. 0ppm
- High Priority - Displayed food not properly protected from contamination. Green onions on buffet, operator moved them to different area under sneeze guard **Corrected On-Site** **Repeat Violation**
- High Priority - Food stored in ice used for drinks. Container of lemons in wait station **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 44° chicken wings 49° chicken gizzards 50° eggrolls 45°, corrective action: operator moved product to walk in cooler **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Stuffed raw shrimp over French fries in glass door reach in cooler on cook line
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Heavy build up of black mold like substance on interior walls of ice machine, ice machine on right in wait station
- 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. Operator's wife missing certificate
- 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 in walk in cooler
- Intermediate - Spray bottle containing toxic substance not labeled. Red liquid identified as degreaser in ware wash area **Corrected On-Site**
|
10/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dead roaches on premises. One dead roach. In bus tub with clean utensils. Spoke with DDM. **Corrected On-Site**
- 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. Employee drink without Lid under prep table on cook line **Corrected On-Site**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers used on woks.
- Basic - In-use wet wiping cloth/towel used under cutting board. At prep table.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In chest freezer.
- Basic - Nonfood-grade bags used in direct contact with food. Chicken in Walk-in Freezer.
- Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
- Basic - Reuse of single-use articles. Tin can reused. Containing seaweed.
- Basic - Screen in door torn/in poor repair - vermin present.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Hand washing sink next to entrance to kitchen. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Raw chicken in Walk-in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Displayed food not properly protected from contamination. Green onions at buffet line **Corrected On-Site**
- High Priority - Food stored in ice used for drinks. Lemons in ice bin in server station. **Corrected On-Site**
- High Priority - Food with mold-like growth. 3 tomatoes in Walk-in cooler. Voluntarily discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 57°,57°,49°,56°,57°. Raw chicken 54°,52°,56°,55°. Milk 50°. Shrimp 54°,58°,47°. Pork 56°. Beef 54°. Crab salad 54°. Salmon 52°. Shredded lettuce 48°. Egg rolls 51°. Corrective action taken. Food placed in freezer.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On scoop in flour. Dry storage area. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. End of cook line nearest ice machine.
|
2/7/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine. **Corrected On-Site**
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Prep table near cook line. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bread in reachin cooler near register.
- Basic - Equipment or utensils not designed or constructed in a durable manner. Metal scrubbers in use.
- Basic - Food stored on floor. Bucket of sauce.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. On cook line. Water was 70°F
- Basic - Light shield damaged/in disrepair. Above cook line.
- Basic - No handwashing sign provided at a hand sink used by food employees. In women's bathroom
- Basic - Stored food not covered in walk-in cooler. Onions
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cut onions.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Proof of parasite/ aqua cultured fish not provided for fresh salmon. Salmon must be fully cooked until proof of parasite destruction or aqua cultured fish is provided.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control marked with a time that exceeds the 4-hour limit. Times marked were 11:10 til 3:35 and 11:00 til 4:00
- 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. Cornstarch and water mix not time marked.
- High Priority - Raw animal food stored over cooked food. Raw chicken and pork over cooked stuffed potatoes in the walkin freezer. **Corrected On-Site**
- 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 pork. **Corrected On-Site** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Raw chicken over raw pork .
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Including the door interior.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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. Krab sticks
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried sushi. Corrective action taken: placed in the reach in 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. Chicken inside reach in and walkin coolers. Fish used for sushi.
- Intermediate - Water filter not changed according to manufacturer's instructions. Installed 2010. Expired 2011
|
12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
2/6/2013 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Can of sauce open in dry storage shelving. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Ready to eat vegetables. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale.
- 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. Less than 10ppm
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Make table, raw poultry over seafood. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Poultry, seafood, beef in incorrect vertical separation on speed rack. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desert bar.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Dented cans: one can peaches, one can loquats, four cans of ground beans.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test kit water damaged. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
|
2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small reach in cooler behind sushi bar. All food moved to other cooler. Repeat Violation.
- Equipment and utensils not properly air-dried. Plastic beverage cups in wait station.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Scoop handle in panko. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Small ice machine. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime on soda machine dispensing nozzles. Corrected On Site.
- Critical - Observed dented/rusted cans. GROUND BEAN SAUCE.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon, shrimp, cream cheese in small reach in cooler behind sushi bar 50-55 degrees. Repeat Violation.
- 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.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken mixture over uncooked vegetables. Corrected On Site. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. Whole fish uncovered on walk in freezer shelf. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Salmon, shrimp, and cream cheese in sushi bar reach in cooler. Repeat Violation.
|
9/26/2012 | Complaint Full | Administrative complaint recommended |
- No Violations Were Observed
|
8/28/2012 | Complaint Full | Call Back - Complied |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 02-27-1 Failure to maintain sushi fish invoices for 90 days.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. Desert bar items not covered/protected.
- Critical - Violation: 08B-04-1 Observed cloth used as a food-contact surface. Under cutting board on sushi bar.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler behind cookline.
- Violation: 18-04-1 Observed old labels stuck to food containers after cleaning. Old label on Paprika container.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of both ice machines.
- Critical - Violation: 53B-08-1 Required employee training expired January 2012. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
|
6/25/2012 | Complaint Full | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Sushi reach in cooler above 50 degrees at time of inspection.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Displayed food not properly protected from contamination. Desert bar items not covered/protected.
- Equipment or utensils not designed or constructed in a durable manner. Plastic bowl used as scoop in flour. Repeat Violation.
- Critical - Failure to maintain sushi fish invoices for 90 days.
- Critical - Food not prepared in a clean/dry location that is not exposed to splash/dust. No barrier or space between handwash sink and prep sink.
- Critical - Handwash sink not accessible for employee use at all times. Sink blocked by fan and bus carts.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Spoon on shelf in dry storage Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Handle of scoop in rice. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Lights above prep sink.
- Critical - No conspicuously located thermometer in reach in freezer.
- Observed build-up of dust or dirt on nonfood-contact surface. Lights above buffet.
- Critical - Observed buildup of slime in the interior of both ice machines.
- Critical - Observed cloth used as a food-contact surface. Under cutting board on sushi bar.
- Critical - Observed encrusted, soiled material on peeler. Corrected On Site.
- Critical - Observed food stored on floor. Seasoning bucket on floor near cookline. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Reach in cooler behind cookline.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in standing water. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Sink in dish area.
- Critical - Observed live flies in kitchen.
- Observed molluscan or crustacean shell being re-used. Scallop shells used in preparation and presentation of food.
- Observed nonfood-grade containers used for food storage. Shopping bags used for food storage. Repeat Violation.
- Observed nonfood-grade equipment used for food preparation. Household drill and nonfood-grade mixing head.
- Observed old labels stuck to food containers after cleaning. Old label on Paprika container.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon, tofu, and tuna held between 48 and 53 degrees in sushi reach in cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Shrimp in prep sink.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over ready to eat foods, cabbage in reach in cooler. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Onions and cabbage in walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Potato starch bag open.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Poultry, comminuted meat, seafood on buffet line held between 96 and 127 degrees at time of inspection.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice on sushi bar held at 82 degrees. Operator may provide laboratory proof that sushi rice is not a PHF/TCS food.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Required employee training expired January 2012. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Vacuum breaker mising at hose bibb on mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Seasoning stored in bucket labeled Duck Sauce. Corrected On Site.
|
6/18/2012 | Complaint Full | Warning Issued |
- Equipment and utensils not properly air-dried. Cups.
- Food-contact surface not smooth and easily cleanable. Cut jug used as scoop. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. On top/side of ice machine. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. Dumplings cooled at foom temperture. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Wal-mart bags used to store chicken.
- Critical - Observed raw animal food stored over ready-to-eat food. Shrimp over seafood salad in walk-in cooler. Corrected On Site.
- Critical - Observed unlabeled chemical container by dish sink.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/20/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in dining room reach in cooler. Corrected On Site.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic/oil 78F, Cornstarch/water 79F
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw shrimp over ready to eat foods, raw Chicken over produce in walk-in cooler.
- Critical - Violation: 08A-28-1 Observed food stored on floor. 5 gal buckets of potatoes. Repeat Violation. Corrected On Site.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
|
9/22/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
7/15/2011 | Complaint Full | Admin. Complaint Callback Complied |
- Critical - Hot water not provided/shut off at mop sink.
- Non-prewrapped utensils not properly presented. Ice cream spoons not dispensed in a manner that prevents contamination. Should be dispensed food side down. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook left kitchen, returned and began food prep without washing hands. Corrected On Site. Repeat Violation.
- Critical - Observed food being cooled by nonapproved method. Cooked noodles cooling in large covered container in kitchen reach-in cooler. Corrected On Site.
- Critical - Observed food stored on floor. 5 gal buckets of potatoes. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in kitchen. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Garlic/oil 81F, Cornstarch/water 83F, Beef sticks 52F, Chicken wings 49F in kitchen reach-in cooler. Corrected On Site. FOOD DISCARDED Repeat Violation.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Milk in dining room reach in cooler. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over pork in walk-in freezer. Corrected On Site.
- Observed reuse of single-service articles. Plastic gallon jug cut and re-used as scoop. Not easily cleanable. Corrected On Site.
- Critical - Observed soiled cutting board. Corrected On Site.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken wings 110F on buffet line. Corrected On Site. FOOD DISCARDED Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. NO DATE MARKING THROUGHOUT [egg rolls, cooked meats, noodles, ect]
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Wine squeeze bottle. Corrected On Site.
|
7/15/2011 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CORNSTARCH 50 F Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. BUFFET LINE SEAFOOD ITEMS Corrected On Site.
- Critical. Observed food stored on floor. OIL CONTAINER
- Critical. Observed uncovered food in holding unit/dry storage area. WALKIN COOLER
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ICE SCOOP ON DUSTY COUNTERS
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTTER TOUCHING SOILED EQUIPMENT Corrected On Site.
- Critical. Observed employee improperly washing hands. EMPLOYEE WASHED/RINSED CLOTH/HANDS OVER IN USE WOK Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. MILK JUGS CUT AS SCOOP
- Observed nonfood-grade containers used for food storage. SHOPPING BAGS
- Observed nonfood-contact equipment in poor repair CONDENSATION BUILD UP IN WALKIN FREEZER
- Critical. Equipment food-contact surfaces and utensils not sanitized. WOK
- Wet wiping cloth not stored in sanitizing solution between uses. NUMEROUS
- Critical. Observed buildup of slime in the interior of ice machine. BOTH
- Observed build-up of grease on nonfood-contact surface. HOOD FILTER
- Observed personal care item stored with food. NUMEROUS EMPLOYEE CLOTHING Corrected On Site.
- No copy of latest inspection report.
|
12/6/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Hot food at proper temperatures
- Critical. Facilities to maintain product temperature
- Critical. Thermometers provided and conspicuously placed
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Food protection during storage, preparation, display, service, transportation
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- Critical. Foods handled with minimum contact
- In use food dispensing utensils properly stored
- In use food dispensing utensils properly stored
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Please see inspection report for more details.
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Critical. Thermometers, gauges, test kits provided
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Non-food contact surfaces clean
- Storage/handling of clean equipment, utensils
- Storage/handling of clean equipment, utensils
- Critical. Water source safe, hot and cold under pressure
- Plumbing installed and maintained
- Critical. Cross-connection, back siphonage, backflow
- Floors properly constructed, clean, drained, coved
- Employee lockers provided and used, clean
- Critical. Toxic items properly stored
- Critical. Toxic items labeled and used properly
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
- Critical. Electrical wiring - adequate, good repair
|
11/5/2010 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
10/21/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
7/20/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed barrelof food mislabeled . MSG.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BUFFET, ETC.
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures.BUFFET , ETC.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. THERMOMETER READS 20 F BUT NOTHING FROZEN .
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor. WIF.
- Critical. Observed uncovered food in holding unit/dry storage area. WIC.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.WIPING HANDS ON APRON .
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Food-contact surface not smooth and easily cleanable.REUSING SEAFOOD SHELLS. Corrected On Site.
- Critical. Prep surface not sanitized after contamination and prior to use. FLOUR PAN.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS .
- Critical. Handwash sink not accessible for employee use at all times. BANANAS IN BOWL OF HWS.
- Critical. Observed live flies in kitchen.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed wall soiled with accumulated grease.HOOD .
- Critical. Observed extension cord in use for non-temporary period.THROUGH CEILING AT COOK LINE. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
5/17/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. SELF-SERVICE ICE CREAM COOLER HAS INADEQUATE SNEEZEGUARD PROTECTION Repeat Violation.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. WATER FILTERS AT ICE MACHINE DATED 8/08
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
|
1/26/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 01B-14-1 Observed dented/rusted cans. DENTED CAN OF WATER CHESTNUTS Repeat Violation.
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. BULK SALT: NOT LABELED IN ENGLISH
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CRABSTICK 47'F IN SMALL BLACK REFRIGERATOR AT CALLBACK. Repeat Violation.
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SMALL BLACK REFRIGERATOR IN KITCHEN.
- Critical. Violation: 05-04-1 Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. NUMEROUS REFRIGERATORS
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. SMALL BLACK REFRIGERATOR
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. SELF-SERVICE ICE CREAM COOLER HAS INADEQUATE SNEEZEGUARD PROTECTION Repeat Violation.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. RAW CHICKEN STORED DIRECTLY ON CABBAGE IN WALKIN COOLER Corrected On Site.
- Critical. Violation: 08A-28-1 Observed food stored on floor. JUG OF FRY OIL Corrected On Site.
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. UNDER CUTTING BOARD
- Critical. Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN BULK CONTAINERS OF SAUCES IN WALKIN COOLER Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ICE CREAM SCOOP AND RICE SPOON Repeat Violation.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice. Corrected On Site.
- Violation: 14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. WATER FILTERS AT ICE MACHINE DATED 8/08
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength.
- Violation: 21-03-1 Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. DOOR HANDLES OF PREP COOLER STICKY
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. BOTH WALKINS
- Violation: 24-08-1 Equipment and utensils not properly air-dried. CLEAN CUPS WETNESTING
- Critical. Violation: 30-02-1 Vacuum breaker mising at hose bibb. SPIGOT UNDER SINK; NEAR DISH MACHINE
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. HANDSINK CLOSEST TO WALKIN COOLER
- Violation: 33-16-1 Observed open dumpster lid.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/25/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
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11/24/2009 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Observed dented/rusted cans. DENTED CAN OF WATER CHESTNUTS Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. MILK
- Critical. Working containers of food removed from original container not identified by common name. BULK SALT: NOT LABELED IN ENGLISH
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CUT MELON 54, SEAFOOD/PASTA SALAD 50, EGGS 54'F. ALL AT BUFFET LINE. GARLIC/OIL 77'F ON CART IN KITCHEN. CRABSTICK 51'F IN SMALL BLACK REFRIGERATOR. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. BUFFET TABLE AND SMALL BLACK REFRIGERATOR IN KITCHEN.
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. NUMEROUS REFRIGERATORS
- Critical. No conspicuously located thermometer in holding unit. SMALL BLACK REFRIGERATOR
- Critical. Displayed food not properly protected from contamination. SELF-SERVICE ICE CREAM COOLER HAS INADEQUATE SNEEZEGUARD PROTECTION Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. RAW CHICKEN STORED DIRECTLY ON CABBAGE IN WALKIN COOLER Corrected On Site.
- Critical. Observed food stored on floor. JUG OF FRY OIL Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. UNDER CUTTING BOARD
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. IN BULK CONTAINERS OF SAUCES IN WALKIN COOLER Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. ICE CREAM SCOOP AND RICE SPOON Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. WATER FILTERS AT ICE MACHINE DATED 8/08
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
- Observed residue build-up on nonfood-contact surface. DOOR HANDLES OF PREP COOLER STICKY
- Observed gaskets with slimy/mold-like build-up. BOTH WALKINS
- Equipment and utensils not properly air-dried. CLEAN CUPS WETNESTING
- Critical. Vacuum breaker mising at hose bibb. SPIGOT UNDER SINK; NEAR DISH MACHINE
- Critical. No handwashing sign provided at a handsink used by food employees. HANDSINK CLOSEST TO WALKIN COOLER
- Observed open dumpster lid.
- Carbon dioxide/helium tanks not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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11/24/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/22/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/31/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/26/2009 | Routine - Food | Warning Issued |
| No report available. | 8/14/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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