- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, mop sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Containers of chicken.
- Basic - Cove molding at floor/wall juncture broken/missing, by office.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee eating in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair,reach in freezer chest lid.
- Basic - Food stored in a prohibited area container of food stored over trash can, prepared vegetables.
- Basic - Ice scoop handle in contact with ice,in waitstaff area.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation,rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, chicken under prep table.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, krab
- Basic - Raw animal food not properly separated from unwashed produce, raw eggs stored over carrots in walk in cooler.
- Basic - Ripped/worn tin foil used as food-contact shelf cover,by fryers.
- Basic - Stored food not covered in walk-in cooler, cooked broccoli.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- High Priority - Dented/rusted cans present can of bamboo shoots. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Displayed food not properly protected from contamination-green onion ad wonton chips
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning** **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined,sushi rice. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef stored over prepared carrots .
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw beef stored over raw shrimp.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Container of raw pre-shucked clams/mussels/oysters does not have a proper label. See stop sale.
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washer does not know how to test chemicals.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits,prep table by rice cooker.
- Intermediate - Handwash sink used for purposes other than handwashing, rinsing rags.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters,oysters. See stop sale.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, various food in walk in cooler.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap, by ice machine.
- Intermediate - Torn packages/bags of food exposing the contents to contamination,bread crumbs in dry storage.
|
11/10/2014 | Complaint Full | Warning Issued |
- Basic - Accumulation of dead or trapped , insects, Flies, or other pests, in control devices. coffee Station and Storage Room.
- Basic - Case/container/bag of food stored on floor in dry storage area.Big Container of Rice on the Floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Shrimp being Thawed in Standing Water, at Room Temperature.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen area, Blocked with Large Container of Rice and a Base.
|
2/20/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of dead or trapped , insects, Flies, or other pests, in control devices. coffee Station and Storage Room.
- Basic - Can opener blade not kept sharp - observed metal shavings.
- Basic - Case/container/bag of food stored on floor in dry storage area.Big Container of Rice on the Floor.
- Basic - Case/container/bag of food stored on floor in walk-in freezer, octopus.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Clean cups/glasses not properly air dried - wet nesting.
- Basic - Cloth used as a food-contact surface to cook rice.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.Found in several Places, Kitchen, Prep area, Coffee room.
- Basic - Employee personal items stored in or above a food preparation area, cell phone and hand bag.
- Basic - Floor soiled/has accumulation of debris.Kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food not stored at least 6 inches off of the floor in walkin freezer.
- Basic - Ice scoop stored with handle in contact with ice in ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.Shrimp being Thawed in Standing Water, at Room Temperature.
- Basic - Reach-in cooler gasket torn/in disrepair, throughout.
- Basic - Wall soiled with accumulated food debris throughout.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - License expired within 30 days after expiration date. **Warning**
- High Priority - Dented/rusted cans present, corn and peaches. See stop sale.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Coffee Station, Storage Area.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled, food prep worker washed hands with gloves intact.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits, dry storage shelves.
- Intermediate - Handwash sink not accessible for employee use at all times. Kitchen area, Blocked with Large Container of Rice and a Base.
- Intermediate - Handwash sink used for purposes other than handwashing. Used for washing dishes in Coffee room.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink through out. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers.
- Intermediate - Spray bottle containing toxic substance not labeled by Habachi station.
- Portable fire extinguisher gauge in red zone, K class. For reporting purposes only.
|
12/10/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
11/20/2013 | Complaint Full | Call Back - Complied |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ...potatoes in water., Sushi rolls ( partially covered)
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. WIC Garlic, Sauces,Beef, Cut Vegetables, Cooked Chicken Pieces.
- Basic - Grease receptacle lid open, broken, or missing. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Through out the Facility.
- Basic - Open dumpster lid. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. ...Shelves under prep tables soiled, Oxidized, rusted.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Kitchen.
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. ... Fresh Salmon Frozen with out Temperature Monitor and served as Sushi.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. ...Sushi rolls 70°F. ..Reach in cooler Cantalope 50°F **Corrective Action Taken**
- High Priority - Potentially hazardous (time/temperature control for safety) food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. SUSHI BAR ... Buffet not marked and at 5 Hours past opening point.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. SUSHI BUFFET
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. SUSHI BAR
- 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. See stop sale. SUSHI BUFFET
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ...In WIC, BUS TUBS ARE ON THE FLOOR,ONEO BUS TUB PLACED ON TOP OF COOKED CHICKEN.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing. Clutter in and around Hand sink. Behind sushi buffet, used as dump sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. ...In Walk in cooler,4 Containers of Sushi Rolls " 100 plus not labelled or dated.
|
9/26/2013 | Complaint Full | Warning Issued |
- Basic - Covered waste receptacle not provided in women''s bathroom. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Kitchen **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
|
4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp walk in cooler. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Duct tape used to repair nonfood-contact surface. Ric cooler glass door in kitchen. **Warning**
- Basic - Dumpster leaking from bottom. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi and kitchen area. **Warning**
- Basic - Equipment in poor repair. Chest freezer door in kitchen. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
- Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Food stored on floor. Fish and chicken. **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored on top of ice machine. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Kitchen **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Hood light not functioning. **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.reach in **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.mens **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Kitchen area. **Warning**
- Basic - Stored food not covered in walk-in freezer. Ice cream. **Warning**
- Basic - Water leaking from faucet/faucet handle. A total of 3 faucets in kitchen. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep tables and counters. **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. Oranges in kitchen cut by employee with no gloves. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. **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 shrimp **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. **Warning**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site** **Warning**
- High Priority - Vacuum breaker missing at hose bibb. Mop sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Kitchen area. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **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. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaner in dish area. **Warning**
|
2/1/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.preset tableware
- Floors not maintained smooth and durable.
- Light not functioning.hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed encrusted material on can opener.
- Observed equipment in poor repair.glass door reachin
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw egss above raw salmon Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed shell eggs in use or stored with cracks or broken shells.
- Critical - Observed unlabeled spray bottle.
- Observed utensils stored in crevices between equipment.
- Observed wall in disrepair.dry storage
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Insect control device used to electrocute or stun insects not designed to retain insect within the device.
- Light not functioning.hood
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented/rusted cans.tapioca pudding Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Observed unnecessary items on the premise.electrical room
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall in disrepair.dry storage
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
|
4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 36-22-1 Observed floor area(s) covered with standing water. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
|
11/1/2011 | Routine - Food | Call Back - Complied |
- 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. pork, salads in the walk in cooler.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. dry storage Repeat Violation.
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. seafood
- Critical - Violation: 08A-19-1 Observed torn packages/bags of food exposing the contents to contamination. dry storage. Repeat Violation.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw chicken over cut potatoes in a reach in cooler. Corrected On Site.
- Critical - Violation: 08A-27-1 Observed raw animal food stored over cooked food. raw seafood over sauces in the walk in cooler. Repeat Violation.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. dry storage.
- Critical - Violation: 09-04-1 Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Violation: 10-02-1 In-use utensil not stored on a clean portion of food preparation or cooking equipment. in crevices between equipment. Corrected On Site.
- Critical - Violation: 12A-04-1 Observed establishment utilizing time as a public health control without having written procedures.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Violation: 12A-13-1 Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area.
- Critical - Violation: 12A-19-1 Observed empolyee wash hands with no hot water. cookline.
- Critical - Violation: 12A-20-1 Observed employee wash hands with no soap. cookline.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 14-39-1 Observed dispensing equipment that allows contamination. no-handled cups inside food containers. dry storage. Repeat Violation.
- Critical - Violation: 20A-04-1 Equipment food-contact surfaces and utensils not sanitized. washing equipment in a 2 compartment sink.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. kitchen. Corrected On Site. Repeat Violation.
- Critical - Violation: 22-18-1 Observed soil residue in storage containers.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelving.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood and filters
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. cookline.
- Critical - Violation: 30-03-1 Air gap not installed. dipper well buffet line.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. cleaning clothes, equipment. Corrected On Site.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. cookline
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. dry storage area.
- Violation: 36-22-1 Observed floor area(s) covered with standing water. Repeat Violation.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
|
8/30/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Air gap not installed. dipper well buffet line.
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door reach in cooler. potentially hazardous food must not be held in this unit until proper temperature can be maintained.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. hibachi station reach in cooler.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. walk in cooler.
- Critical - Equipment food-contact surfaces and utensils not sanitized. washing equipment in a 2 compartment sink.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. cookline.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. in crevices between equipment. Corrected On Site.
- No copy of latest inspection report.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- Observed build-up of grease on nonfood-contact surface. hood and filters
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dispensing equipment that allows contamination. no-handled cups inside food containers. dry storage. Repeat Violation.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. warewashing area.
- Critical - Observed employee wash hands with no soap. cookline.
- Observed employee with no hair restraint.
- Critical - Observed empolyee wash hands with no hot water. cookline.
- Critical - Observed encrusted material on can opener.
- Critical - Observed establishment utilizing time as a public health control without having written procedures.
- Observed floor area(s) covered with standing water. Repeat Violation.
- Observed food debris accumulated on kitchen floor. dry storage area.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelving.
- Critical - Observed handwash sink used for purposes other than handwashing. cleaning clothes, equipment. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef, poultry in the hibachi station reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons on the buffet line .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. mashed potatos, cut melons in the glass door reach in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shell eggs, garlic at the cookline. Corrected On Site. moved inside a cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. walk in cooler.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood
- Critical - Observed raw animal food stored over cooked food. raw seafood over sauces in the walk in cooler. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cut potatoes in a reach in cooler. Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. dry storage. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. dry storage.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken nuggets, tempura vegetables in the buffet line.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pork, salads in the walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses. kitchen. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. dry storage Repeat Violation.
|
8/29/2011 | Routine - Food | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.cup used as scoop Corrected On Site.
- Floors not maintained smooth and durable.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.egss above produce Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed wall in disrepair.
- Critical - Outer openings not protected with self-closing doors.back door Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door
- Unwrapped single-service utensils not presented so that only the handles are touched.strass Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
|
2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.bean sauce
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed raw animal food stored over cooked food.eggs on vegetable Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed floor area(s) covered with standing water.
- Observed attached equipment soiled with accumulated dust.hood
- Light not functioning.hood
|
11/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.oyster sauce
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.vegetable cooler
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Equipment or utensils not designed or constructed in a durable manner.container without handlevused as scoop
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Observed utensils stored in crevices between equipment.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water.walkin
|
8/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.pineapple Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.chicken above pork Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.bowl without handle used as scoop Corrected On Site.
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Unwrapped single-service utensils not presented so that only the handles are touched.straws
- Light not functioning.hood
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4/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical. Observed dented/rusted cans.pineapple & hoisen sauce Corrected On Site.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.server station
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food.eggs above produce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.dipper well
- Light not functioning.hood
- Carbon dioxide/helium tanks not adequately secured.
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3/25/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Floors not maintained smooth and durable.
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12/18/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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