- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
|
09/09/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On stove and deep fryer
- Basic - Missing drain plug at dumpster.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
|
08/15/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On stove and deep fryer
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair. Walk in cooler and reach in cooler
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Missing drain plug at dumpster.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink.
|
08/01/2014 | Routine - Food | Warning Issued |
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Hole in wall. **Warning**
|
5/7/2014 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair. Walk in freezer is not working; the compressor broke down. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Intermediate - Encrusted, soiled material on slicer. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
|
5/6/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tile missing.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food stored in holding unit not covered.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Plumbing system in disrepair. Hand washing sink not working
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Handwash sink used for purposes other than handwashing.
|
2/7/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Marked exit/path to marked exit blocked. For reporting purposes only.
|
1/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
12/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Hole in wall.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **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.
|
10/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- 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: 02-16-1 Observed molluscan shellfish removed from original container for long-term storage, in walk in cooler .
- Violation: 02-18-1 Observed raw shucked shellfish without proper label, walk-in-cooler.
- Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, various food in walk in cooler .
- Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken , beef and shrimp in hibachi area. operator placed food on ice This violation must be corrected by : 6-6-2012. 1/9/13 beef 56, shrimp 58, chicken 46.
- Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach-in-cooler in hibachi area. This violation must be corrected by : 6-6-2012.
- Violation: 08A-20-1 Displayed food not properly protected from contamination, fried noodles and chive/green onion.displayed food at Buffett 1/9/13
- Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, chicken in walk-in freezer.
- Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, in walk in cooler .
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, at sushi bar.
- Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease and accumulated food debris on nonfood-contact surface, stove and fryer.
- Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, faucet does not turn, by walk-in-freezer.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
|
6/24/2013 | Routine - Food | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. Cooks line
- Basic - Bowl or other container with no handle used to dispense food. Plastic take-out container used for cocktail sauce , plastic cup used for duck sauce. Plastics take-out container used for soy sauce.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Rice cooker next to a convection oven in the kitchen.
- Basic - Buildup of food debris/soil residue on equipment door handles. Throughout the kitchen.
- Basic - Case/container/bag of food stored on floor in kitchen. Tuna
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates for self serve on the buffet lines.
- 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. Kitchen
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Prep area **Admin Complaint** **Repeat Violation**
- Basic - Food debris/dust/grease/soil residue on exterior of oven and fryer. **Admin Complaint** **Repeat Violation**
- Basic - Food stored in a location that is exposed to splash/dust. Open Soy sauce container stored under a hand sink in the kitchen.
- Basic - Food stored on floor. Crab legs in the walk-in cooler **Admin Complaint** **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Admin Complaint** **Repeat Violation**
- Basic - In-use ice scoop stored on soiled surface between uses. Stored in a very soiled pan on the ice machine.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna on the floor in the kitchen. **Admin Complaint** **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. Crab legs, cooked pork, cooked chicken, raw chicken, prepped vegetables. **Admin Complaint** **Repeat Violation**
- Basic - Stored food not covered in walk-in freezer. Raw chicken **Admin Complaint** **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar and kitchen.
- Basic - Working containers of food removed from original container not identified by common name. Flour, potatoand corn starches and sugar in the dry store room.
- 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.
- High Priority - Displayed food not properly protected from contamination. Green onions and fried noodles for self service on the buffet line. **Admin Complaint** **Repeat Violation**
- High Priority - Food stored in ice used for drinks. See stop sale. Container of lemons in a ice bin for a soda machine.
- High Priority - Food with mold-like growth. See stop sale. Orange in a case of oranges in the walk-in cooler.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sushi salmon
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 59°, raw shrimp 56°, raw beef 55° in the reach-in cooler by the hibachi grill. **Admin Complaint** **Repeat Violation**
- 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. All sushi rice .
- 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 rice
- High Priority - Raw animal food stored over cooked food. Raw chicken over wonton noodles in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw fish over prepped vegetables in a Bain Marie cooler on the cook's line.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw oysters over vegetable tempura in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork ribs.
- High Priority - Stop Sale issued due to adulteration of food product. Food stored in drink ice.
- High Priority - Toxic substance/chemical stored by or with food. WD-40, bug spray and paint stored on the ice machine in the kitchen.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. WD-40, spray paint and bug spray on a ice machine in the kitchen
- Intermediate - Certified food manager fails to exhibit active managerial control.
- Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Admin Complaint** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cold holding equipment incapable of 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. Reach-in cooler in the hibachi area. **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than hand washing as evidenced by a steel sponge in the hand sink on the cooks line.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hand sink by the walk-in freezer. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Reach-in coolers on the cook's line in the kitchen. **Admin Complaint** **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. Raw shucked oysters in the walk-in cooler. **Admin Complaint** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked chicken and pork.
- Intermediate - Spray bottle containing toxic substance not labeled. In the kitchen on a cart.
|
6/24/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Deep fryer and oven
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Counter-mounted equipment that is not easily movable is not sealed to counter/table and has legs that provide less than a 4-inch clearance between the counter/table and the equipment.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored on floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Marked exit/path to marked exit blocked. For reporting purposes only.
|
6/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Admin Complaint** **Repeat Violation**
- Basic - Food stored on floor, bag of carrots, in walk in cooler.
- Basic - Grease accumulated under cooking equipment. **Admin Complaint** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container, rice, MSG and salt. **Admin Complaint** **Repeat Violation**
- Basic - Label for original container of raw shucked clams/mussels/oysters not maintained on premises until last of product served.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, reardoor **Admin Complaint**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, Iran sticks in sink.
- Basic - Stored food not covered in walk-in freezer, chicken. **Admin Complaint**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken, beef and shrimp in hibachi area, see temps. **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food not properly separated from ready-to-eat food, raw eggs stored next to tomatoes in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw beef stored over cooked chicken in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food, raw chicken stored over vegetables in walk in cooler.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Admin Complaint** **Repeat Violation**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Admin Complaint** **Repeat Violation**
- Intermediate - Cold holding equipment incapable of 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. Reach in cooler in hibachi area, chicken 52?, beef 51? and shrimp 51?. **Admin Complaint**
- Intermediate - Hot water not provided/shut off at employee handwash sink, by walk in freezer. **Admin Complaint** **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Admin Complaint** **Repeat Violation**
- Intermediate - Proof of required state approved employee training not available for some , 5 employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Admin Complaint**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, sushi rice and various food in walk in cooler. **Admin Complaint** **Repeat Violation**
|
2/27/2013 | Routine - Food | Administrative complaint recommended |
- 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: 02-16-1 Observed molluscan shellfish removed from original container for long-term storage, in walk in cooler .
- Critical - Violation: 02-18-1 Observed raw shucked shellfish without proper label, walk-in-cooler.
- 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, sushi rice.
- 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, various food in walk in cooler .
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken , beef and shrimp in hibachi area. operator placed food on ice This violation must be corrected by : 6-6-2012.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach-in-cooler in hibachi area. This violation must be corrected by : 6-6-2012.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water, beef in sink.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination, fried noodles and chive/green onion.
- Critical - Violation: 08A-28-1 Observed food stored on floor, in walk-in-freezer.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, chicken in walk-in freezer.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area, in walk in cooler .
- Violation: 10-06-1 In-use utensil not stored with handle above the top of potentially hazardous food and the container, rice, msg and salt.
- Critical - Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands, rinsing utencils as evident by excessive food accumulated in handwash sink in sushi area.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, 3 compartment sink .
- Critical - Violation: 12B-01-1 Observed employee eating while preparing food. Repeat Violation.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses, at sushi bar.
- 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: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease and accumulated food debris on nonfood-contact surface, stove and fryer.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface, on storage rack with drinks.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, faucet does not turn, by walk-in-freezer.
- Violation: 33-16-1 Observed open dumpster lid.
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation, reardoor.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 42-03-1 Wet mop not hung to dry.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-08-1 No proof of required employee training provided for 5 employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 8-6-2012.
|
6/12/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures, reach-in-cooler in hibachi area. This violation must be corrected by : 6-6-2012.
- Critical - Displayed food not properly protected from contamination, fried noodles and chive/green onion.
- Critical - Handwashing cleanser lacking at handwashing lavatory, in sushi bar. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, faucet does not turn, by walk-in-freezer.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, rice, msg and salt.
- No Heimlich maneuver sign posted.
- Critical - No proof of required employee training provided for 5 employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 8-6-2012.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, on storage rack with drinks.
- Observed build-up of grease and accumulated food debris on nonfood-contact surface, stove and fryer.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating while preparing food. Repeat Violation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, hibachi chef. Corrected On Site.
- Observed employee with no hair restraint.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink, 3 compartment sink .
- Critical - Observed food stored on floor, in walk-in-freezer.
- Observed grease accumulated under cooking equipment.
- Critical - Observed hand wash sink used for purpose other than washing hands, rinsing utencils as evident by excessive food accumulated in handwash sink in sushi area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed molluscan shellfish removed from original container for long-term storage, in walk in cooler .
- Observed open dumpster lid.
- Observed personal care item stored with food, toothpaste and toothbrush, on shelf with spices. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, chicken , beef and shrimp in hibachi area. operator placed food on ice This violation must be corrected by : 6-6-2012.
- Critical - Observed potentially hazardous food thawed in standing water, beef in sink.
- Critical - Observed raw shucked shellfish without proper label, walk-in-cooler.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area, chicken in walk-in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area, in walk in cooler .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, reardoor.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above, chicken .Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sushi rice.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, various food 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.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses, at sushi bar.
|
6/5/2012 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Displayed food not properly protected from contamination, fried noodles on buffet.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container, in flour, sugar corn starch.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils, throughout kitchen .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect, oranges.
- Observed build-up of grease on nonfood-contact surface, on fryer.
- Observed build-up of grease/grime on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated food debris, in kitchen .
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee eating while preparing food, while cutting oranges.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Observed gaskets with slimy/mold-like build-up, reach-in cooler.
- Observed ice scoop with handle in contact with ice, in waitstaff area. Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit, rice scoop.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed open dumpster lid.
- Observed ripped/worn/soiled tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers, sugar, flour, rice, cornstarch.
- Critical - Observed torn packages/bags of food exposing the contents to contamination, panko bread crumbs.
- Critical - Observed uncovered food in holding unit/dry storage area, in walk-in cooler .
- Critical - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, sushi rice. Corrected On Site.
- Wet mop not hung to dry.
|
11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink. kitchen Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. sushi reachin coolers.
- 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.
- Observed employee with no hair restraint. Sushi bar employees
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef behind prepped mushrooms in bainmarie cooler next to hibachi grill. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice, tempura batter, raw shell eggs.
- Critical - Observed uncovered food in holding unit/dry storage area. Crablegs and cooked vegetables in walkin cooler Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice Corrected On Site.
|
4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. 5 gallon buckets with various sauces in the walkin cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura roll , TL roll Corrected On Site. Repeat Violation.
- Critical. Observed potentially hazardous food thawed at room temperature. shrimp on floor under handsink in kitchen . Corrected On Site.
- Critical. Observed food stored in a prohibited area. Raw shrimp on floor under handsink in kitchen. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw beef over prepped onions in in reachin cooler. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. raw pork over cooked chicken in the walkin cooler. Corrected On Site.
- Critical. Observed food stored on floor. raw shrimp thawing under handsink in kitchen . Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. cooked noodles in kitchen & cooked crab legs in the walkin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed hand wash sink used for purpose other than washing hands. Rinsing wiping cloths. Corrected On Site. 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. Dishwasher doesn't wash hands after handling soiled dishes then clean. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. 2 door lowboy on cook's line.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Reusing cans for other foods. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. galvanized tub used for chicken Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Washing pans in a prep sink Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 PPM.
- Critical. Observed buildup of slime in the interior of ice machine.
- Cold water Faucet/handle broken at plumbing fixture. Handsink at south end of cook's line.
- Critical. Observed container of medicine improperly stored. Visine in reachin cooler with food.
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10/11/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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8/9/2010 | Routine - Food | Call Back - Complied |
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. No tag on fresh shellfish. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. 5 gallon food containers in walkin cooler and kitchen. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.battered cooked chicken , raw chicken , raw beef Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper horizontal separation of raw animal foods. Raw chicken stored behind raw beef & raw shrimp in bainmarie cooler.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef and pork in the walkin cooler. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over raw beef in reachin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp above fresh mushrooms in the kitchen. Repeat Violation.
- Critical. Observed food stored on floor. various foods in kitchen Corrected On Site. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Observed a pan of chicken stored inside a larger pan of chicken with no protective barrier between them.
- 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. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands as evidenced by steel sponge in sink.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Dishwasher did not wash hands after handling soiled dishes and then clean.
- Observed employee with no hair restraint. kitchen employees Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. Hood filters. Repeat Violation.
- Observed attached equipment soiled with accumulated grease.
- Observed attached equipment soiled with accumulated grease. Hood.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 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 This violation must be corrected by : 8/8/10.
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6/7/2010 | 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. Various foods in walkin cooler Corrected On Site. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. Sauces in walkin cooler.
- Critical. No conspicuously located thermometer in holding unit. 2 lowboy reachin coolers at sushi bar.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef in walkin cooler Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor walkin cooler.
- Critical. Observed uncovered food in holding unit/dry storage area walkin cooler. Various foods in walkin cooler. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Walkin freezer .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauce in walkin cooler. 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. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. lowboy reachin cooler at sushi bar.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface on side of deep fat fryer.
- Observed utensils stored in crevices between equipment. Corrected On Site.
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11/25/2009 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked crab, pork, chicken , wontons, shrimp, squid, sauces & more. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name. flour, cornstarch
- Critical. Observed potentially hazardous food thawed at room temperature. escolar in kitchen
- Critical. Observed food stored in a prohibited area. RTE sauce stored on floor under handsink .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored next to raw shrimp and raw pork Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken above RTE sauces in walkin cooler. Corrected On Site. Repeat Violation.
- Critical. Observed food stored on floor. Various sauces throughout the kitchen
- Critical. Observed uncovered food in holding unit/dry storage area. cooked noodles & chicken in kitchen . Corrected On Site. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. pork ribs, chicken , shrimp, wontons , crab, squid, cooked broccoli in walkin cooler. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauces in walkin cooler Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Repeat Violation. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site. Repeat Violation.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. At least 6 employees in kitchen . Corrected On Site. Repeat Violation.
- Observed employee with no beard guard/restraint.
- Critical. Three-compartment sink not cleaned after being used for food preparation or washing wiping cloths. Not sanitized after raw chicken was prepped in sink.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Observed no sanitizer used for manual warewashing .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar Repeat Violation.
- Critical. Food-contact surfaces not cleaned between contact with different raw animal products at sushi bar
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. ice scoop not stored in a clean container ontop of ice machine Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Observed personal care item stored with food. medicines on ice machine Corrected On Site.
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry. Corrected On Site.
- No copy of latest inspection report.
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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9/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 3/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/22/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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