- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Under storage rack, dry storeroom, lower level of restaurant
- Basic - Cardboard used to line food-contact shelves. Walk in cooler
- Basic - Cardboard used to line nonfood-contact shelves. Multiple locations: Bottom shelf of prep tackle, cook line; newspaper, bottom shelf , prep table
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Toaster oven , sushi bar area
- Basic - Soil residue build-up on nonfood-contact surface. Shelf under sushi bar
- Basic - Wall soiled with accumulated food debris. Pipe next to Prep area
- Basic - Working containers of food removed from original container not identified by common name. Bulk bin containing corn starch
- High Priority - First aid supplies improperly stored. Burn relief gel on shelf above cook line, item moved **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Miso soup hot holding at 127°, steam table, recheck 20 minutes , 137 Corrective action taken: heat dial turned to hotter setting **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 above raw fish , items moved during inspectn **Corrected On-Site**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. crumbs in bottom of 3 door freezer (located on lower level , next to walk in cooler)
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09/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Bottom shelf of prep table, cook line
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Food stored in undrained ice. Chicken, cook linr
- Basic - Hood soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar area **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shell eggs above cooked shrimp , walk in freezer
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw chicken above raw shrimp, cook line **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200ppm, recheck 100ppm, **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Utensil in handwash sink next to black whirlpool refrig
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing from sink next to black whirlpool refrig
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Tub of white rice cooling in walk in 1 hr, 96°, uncovered **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. By laundry room
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor. Back room
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fresh roll 65° f - corrective action in freezer and batter at 55° f in kitchen- corrective action in iced Bain Marie-
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Small oven
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.
- 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 - Spray bottle containing toxic substance not labeled.
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on wall mounted fan that blows over food prep surfaces. **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Repeat Violation** **Warning**
- Basic - No hot running water at mop sink. **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 pork. Raw shell eggs over fish. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Storing wiping cloth bucket. **Warning**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer at dish machine. **Warning**
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6/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site** **Warning**
- Basic - Bean sprouts in cookline cooler covered with cloth towel. **Warning**
- Basic - Build-up of food debris, dust or dirt on wall mounted fan that blows over food prep surfaces. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Several bowls and boxes not 6 inches off floor in walk in unit. **Warning**
- Basic - Ceiling in disrepair in back store room next to washer and dryer. Hole and crack in ceiling with water dripping from ceiling into large pot. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Utensils in container. **Warning**
- Basic - Cloth towel used to line clean cup shelves. **Warning**
- Basic - Cook wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple bracelets. **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Lexane containers. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment at cookline. **Warning**
- Basic - In-use tongs stored on fryer door handle between uses. **Repeat Violation** **Warning**
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. **Repeat Violation** **Warning**
- Basic - Multiple employees with no hair restraint while engaging in food preparation. **Warning**
- Basic - No handwashing sign provided at a wait station hand sink used by food employees. **Warning**
- Basic - No hot running water at mop sink. **Warning**
- Basic - Ripped/worn newspaper used as food-contact shelf cover. **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up in container near cookline hand wash sink. **Warning**
- Basic - Soil residue build-up on large cook line timer. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 0ppm chlorine, 0pom quaternary ammonium **Warning**
- Basic - High Priority - 1 Dead roaches on dish machine. **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 pork. Raw shell eggs over fish. **Warning**
- High Priority - Raw shell eggs stored over cooked meat and vegetables at upper cook line cooler. **Warning**
- High Priority - Rodent activity present as evidenced by 6 dried rodent droppings found on top of dish machine. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Stroring wiping cloth bucket. **Warning**
- Intermediate - Multiple spray bottles containing toxic substance not labeled. **Warning**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer at dish machine. **Warning**
- Intermediate - No soap provided at wait station handwash sink. **Corrected On-Site** **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris in cooling unit located in storage hallway. **Warning**
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6/26/2013 | Routine - Food | Warning Issued |
- Basic - Buildup of food debris/soil residue on equipment door handles.deli style cooler
- Basic - Food placed in soiled container/equipment. Peanuts stored in container with newspaper as a line in kitchen area
- Basic - Food storage container/container lid cracked or broken.
- Basic - In-use ice scoop stored on soiled surface between uses. Stored in soiled container on ice machine
- Basic - In-use knife/knives stored in crack between equipment and wall.on cooks line
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- 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 50ppm
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site**
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2/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken -beef-rice-shrimp stored in deli style cooler 47- 54 degrees note product iced down Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. four fire extinguishers on floor in dry storage area
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7/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only. near clothes dryer
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs and laddles hanging on oven and fryer doors
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. newspaper used as shelf covering on cooks line
- Observed a nonfood-grade basting brush used in food. in use on prep table
- Critical - Observed accumulation of debris in warewashing machine and associated equipment. top of dishwasher and insides of doors
- Critical - Observed food stored on floor. bag of cabbage in walk in cooler
- Critical - Observed food stored on floor. bag of onions in dry storage area
- Critical - Observed food stored on floor. in dry storage area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops in 77 degree water
- Observed knife block in use to store knives.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs stod over ready to eat foods in cooks line deli style cooler
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. kitchen back door has gap and hole in bottom portion
- Wet wiping cloth not stored in sanitizing solution between uses. on prep table
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils stored in 80 degree water at rice serving area
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. cooks knife stored between edges of table and cooler
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12/21/2011 | Routine - Food | Call Back - Complied |
- Critical - Identity of food or food product misrepresented. imitation crab being used in crab and cucumber salad and california roll crabstick and sushi crab rolls
- Critical - No conspicuously located thermometer in holding unit. missing in white reach in cooler in sushi bar area
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. news papers used as shelf covering on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. on shelfs under sushi bar
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf over cooks prep line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of microwave oven on cooks line
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelf of storage unit at end of cooks line
- Critical - Observed condiments stored in unapproved dispensers. cooking oil stored in used can
- Observed food debris accumulated on kitchen floor. in dry storage area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. utensils stored in 80 degree water at rice serving area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. white reach in cooler in sushi bar area
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice made at 900 am today at 84 degrees sitting in rice cooker in sushi bar area note stop sail issued
- Observed residue build-up on nonfood-contact surface. old food build up on deli style salad cooler door handles
- Observed utensils stored in crevices between equipment. cooks knife stored between edges of table and cooler
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. two abc fire extinguishers sitting on floor in dry storage area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. more than 100 ppm
- Critical - Working containers of food removed from original container not identified by common name. condiment containers in sushi bar area not labeled of conents
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10/18/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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4/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink.[approximately 85-88 f]
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.[101 f]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.[ shell eggs over seafood in walkin cooler]
- Critical - Observed unlabeled spray bottle.
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2/10/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 02-26-1 Working containers of food removed from original container not identified by common name. condiment containers in kitchen area not labled of contents
- Critical. Violation: 08B-04-1 Observed cloth used as a food-contact surface. in walk in cooler
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs and laddles hanging on oven doors
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelfs over cooks line
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1/11/2011 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name. condiment containers in kitchen area not labled of contents
- Critical. Observed cloth used as a food-contact surface. in walk in cooler
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs and laddles hanging on oven doors
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. cutting veggies Corrected On Site.
- Observed employee with no hair restraint.missing on employee doing food prep
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. top shelfs over cooks line
- Critical. Hand sink missing in food preparation room or area. in back storage area where prep work is being done
- Critical. No handwashing sign provided at a handsink used by food employees.missing at employee hand sink in sushi bar area
- Critical. No handwashing sign provided at a handsink used by food employees. missing in mens restroom
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. four employees on duty
- 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
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11/9/2010 | Routine - Food | Warning Issued |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.Throughout. Repeat Violation.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice. Corrected On Site.Set up time sheet.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw chicken over raw beef in walkin cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.Chicken over sauces in walkin cooler.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on fryer handle. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.Reachin coolers on cookline at saute.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Newspaper used as shelf cover on cook line. Repeat Violation.
- Observed build-up of grease on nonfood-contact surface.Hood Filters on cookline
- Observed residue build-up on nonfood-contact surface.Storage bins for rice and flour.
- Plumbing system in disrepair.Handwashing sink faucet on cookline .
- Observed wall soiled with accumulated black debris in dishwashing area.Triple sink in kitchen.
- Wall not smooth and easily cleanable.Wall at triple sink could use paint.
- Critical. Observed expired Food Manager Certification.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name or expiration date. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Whole shell raw eggs over raw beef in walk in cooler. Repeat Violation.
- Critical. Observed food stored on floor.Shrimp and other containers of product in w lk in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area.Produce in walkin cooler. Repeat Violation.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.Rice bowl scoops.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Tongs on oven handle on cook line. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair.Reachin cooler on cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Observed clean utensils/equipment stored in dirty drawer.Kitchen table. Repeat Violation.
- Observed wall soiled with accumulated black debris in dishwashing area.Wall not easily cleanable and needs paint.
- Observed attached equipment soiled with accumulated grease.Hood filters on cook line. Repeat Violation.
- Critical. Identity of food or food product misrepresented.White tuna on the menu and frozen escolar on invoice #533958 11/24/09 date.Supreme Seafood Inc.407-767-8199 Escolar product code #41099.No white tuna on premises.
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12/1/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/2/2008 | Routine - Food | Inspection Completed - No Further Action |
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