- No Violations Were Observed
|
08/13/2014 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce. Cooking oil **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under the wok areas **Warning**
- Basic - Light not functioning food prep area and dish machine area **Warning**
- Basic - Wall soiled with accumulated dust. Rear storage areas. **Warning**
- Basic - Wall soiled with accumulated food debris. Entrance to the kitchen / at the wok area **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 84° (43°) /garlic in oil 78°( 43°) black beans in oil 86° **Warning**. Call back found the cornstarch at 65° and the garlic in oil at 72° at the cook line. Not being held on ice or time as public health control.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken prepped stored over the raw beef in the stainless steel reach freezer at the rear exit Raw chicken prepped stored over the fish **Repeat Violation** **Warning**. Call Back found the raw prepped chicken over the krab Rangoon in the reach in freezer.
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5/5/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. No handle plastic cup in the rice. **Corrected On-Site** **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Knife between the reach in coolers at the cook line **Corrected On-Site** **Warning**
- Basic - Cloth used as a food-contact surface. Wiping towel covering the broccoli **Corrected On-Site** **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Repeat Violation** **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open glass of drinking water on the food storage rack **Repeat Violation** **Warning**
- Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce. Cooking oil **Corrected On-Site** **Warning**
- Basic - Grease accumulated under cooking equipment. Under the wok areas **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation** **Warning**
- Basic - Light not functioning food prep area and dish machine area **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Lining the rice cooker Lining the storage shelf **Repeat Violation** **Warning**
- Basic - Soiled dry wiping cloth in use. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated dust. Rear storage areas. **Warning**
- Basic - Wall soiled with accumulated food debris. Entrance to the kitchen / at the wok area **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working container of food not labeled in English. The sushi fish in the feeezer **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Seasoings **Repeat Violation** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **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. Employee cutting carrots for storage with bare hands and no alternative operating procedures. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cornstarch 84° (43°) /garlic in oil 78°( 43°) black beans in oil 86° **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken prepped stored over the raw beef in the stainless steel reach freezer at the rear exit Raw chicken prepped stored over the fish **Repeat Violation** **Warning**
- High Priority - Toxic substance/chemical stored by or with single-service items. Bottle of dish soap next to the to go containers. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Waite area. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washing their hands at the 3 compartment sink **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Hand blocked by food containers. **Corrected On-Site** **Warning**
- Intermediate - Interior of reach-in freezer soiled with accumulation of food residue. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
|
5/1/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employees cellphones on the prep tales at the cook line and Waite line.
- Basic - Food not stored at least 6 inches off of the floor. Buckets of soy sauce **Corrected On-Site**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in the rice **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Light not functioning above the dish machine
- Basic - Nonfood-grade bags used in direct contact with food. Shopping bags used to store foods in the rear freezer.
- Basic - Reach in freezer lid with rust that has pitted the surface.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination. To go containers at the cook line. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Baking powder **Corrected On-Site**
- High Priority - Chlorine sanitizer in the bucket not at proper minimum strength. Bucket 200ppm/ 50ppm **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw bagged chicken stored over the wanton wraps in the reach in freezer. Pooled eggs over the carrots at the cook line.
- 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. Raw chicken over the shrimps
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food not stored at least 6 inches off of the floor. Beef tub in the walk in cooler
- Basic - Food stored on floor. Walk in cooler. Sauces.
- Basic - Food-contact surface not smooth and easily cleanable. Wiping towel under the cutting board.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Plastic to-go container scooping the soy sauce.
- Basic - Outer openings of the establishment left open .
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Prep cooking area- pop chow 76?/garlic in oil 58?/cornstarch 56?
- High Priority - Raw animal food stored over ready-to-eat food. Pooled eggs over the noodles in the prep cooler **Corrected On-Site**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two new employees not trained.
- Intermediate - Soil residue in food storage containers. Rice containers need additional cleaning.
- Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner.
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed food stored on floor. [Walk in cooler]. Repeat Violation.
- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Plastic cup without handle in the soy sauce bucket on the rack]. Repeat Violation.
- Observed soil residue in storage containers.[Rice containers].
- Outer openings of establishment cannot be properly sealed when not in operation. [Rear exit left open] Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
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1/14/2013 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. [Soiled towel under the cutting bosrd]. Corrected On Site.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. [Part-time employee must be trained].
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Critical - Observed accumulation of debris inside the dishwashing machine .
- Critical - Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. [Prep cooler]. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [Sushi area] Corrected On Site. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Detail cleaning of all the storage shelves in the dry storage area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Floor fan]. Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Storage shelves].
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. [Warming unit area].
- Observed build-up of grease on nonfood-contact surface. [Detail cleaning of the entire wok area.]
- Observed build-up of grease on nonfood-contact surface. [Exterior of the rice cooker.
- Observed build-up of mold-like substance on surface of nonfood-contact surface.[Walk in cooler door].
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed dented/rusted cans. [Two cans of water chestnuts].
- Critical - Observed food stored on floor. [Walk in cooler]. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. [Grill].
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. [Plastic cup without handle in the soy sauce bucket on the rack]. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. [Spoons in water at 73 degrees ]. Repeat Violation.
- Observed ripped/worn tin foil used as shelf covering the grill.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. [Bucket was 200ppm + at the waite area] Repeat Violation.
- Critical - Observed soil residue in storage containers.[Rice containers].
- Observed tongs hanging from the side of the wok area very soiled .
- Critical - Observed toxic item stored by food. [Gas lighter refill on the food rack]. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. [Soup station ]. Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. [Walk in cooler]
- Critical - Observed unlabeled spray bottle. [Degreaser ]. Corrected On Site.
- Observed utensils stored in crevices between equipment. [Chopping knife stored between the cooler and prep table ] Corrected On Site.
- Observed wall soiled throughout with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. [Rear exit left open] Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. [Sushi rice at the sushi bar]. Procedure put in place. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. [Eggrolls /milk - walk in cooler] Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. [Sushi container]. Repeat Violation.
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11/6/2012 | Routine - Food | Warning Issued |
- Critical - Observed Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Egg rolls in walk in cooler were not properly date labled. Operator stated that product was prepared two days ago.
- Observed Wet wiping cloth not stored in sanitizing solution between uses. On sushi prep countertop. Corrected On Site.
- Observed Wiping cloth chlorine sanitizing solution not at proper minimum strength. Santizer bucket under three compartment sink tested 0ppm quat and chlorine. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On center food prep counter in kitchen next to open container of raw chicken. Corrected On Site.
- Observed carbon dioxide/helium tanks not adequately secured. In wait station/ service area. Corrected On Site. Repeat Violation.
- Critical - Observed container of raw beef stored directly on top of baby corn in cookline make table. Inspector informed operator that baby corn must be cooked to 155of or higher. Corrected On Site.
- Critical - Observed container of raw beef stored resting in the same container of peeled cut onions in the walk in cooler. Corrected On Site.
- Critical - Observed container of raw chicken stored on rack directly above open uncovered container of ready to eat soy sauce in reach in cooler on cookline. Corrected On Site.
- Critical - Observed container of raw chicken stored on rack directly above partially open container of ready to eat soy sauce in cooler.
- Critical - Observed containers of raw shell eggs stored on rack directly above cut peeled onions in walk in cooler.
- Observed cooling fan soiled with accumulated dust. In kitchen.
- Critical - Observed dish washer wash dishes at three compartment sink and then put them away for storage without applying sanitizer to tnem.
- Observed dusty walk in cooler vent covers.
- Critical - Observed electrical wiring in disrepair. For reporting purposes only. Observed electrical box protruding from wall next to three compartment sink.
- Critical - Observed employee improperly washing hands. Observed food handler washing hands without applying soap. Corrected On Site.
- Observed food debris accumulated on floor underneath back dry storage area.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Observed food handler washing hands in three compartment sink.
- Critical - Observed food stored on floor. Bag of raw onions stored on floor outside of walk in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. Container of soy sauce in kitchen next to big hot holding rice container. Corrected On Site.
- Critical - Observed food stored on floor. Open uncovered container of raw chicken in walk in cooler. Corrected On Site.
- Critical - Observed food stored on floor. Soy sauce in back dry storage area. Corrected On Site. Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with food debris. In use white cutting board on center food prep counter in kitchen.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler gaskets. Repeat Violation.
- Observed gaskets/seals on cold holding unit in poor repair. Walk in cooler gaskets. Repeat Violation.
- Observed grease accumulated on kitchen floor. Underneath wok. Repeat Violation.
- Observed ice scoop with handle in contact with ice. In wait station/service area soda fountain ice bin. Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on center food prep counter in kitchen were stored in water that temped less than 135of. Corrected On Site. Repeat Violation.
- Observed knife stored between crevice of center food prep counter in kitchen and cookline reach in cooler. Corrected On Site.
- Critical - Observed no conspicuously located thermometer in holding unit. In wait station reach in cooler. White reach in cooler.
- Critical - Observed no thermometer provided to measure temperature of food product. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water mixture on cookline. Operator stated that product was prepared 2 hours ago. Inspected advised operator to move product to refrigeration immediately. Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature. Chicken on counter to left of three compartment sink.
- Observed residue build-up on nonfood-contact surface. On all storage shelves in kitchen. Repeat Violation.
- Observed residue build-up on nonfood-contact surface. On dry storage containers in kitchen.
- Observed residue build-up on nonfood-contact surface. On handsink in kitchen.
- Observed scoop without handle stored inside container of salt, sigar and yellow spice in back dry storage area. Scoops were stored inside of containers in contact with products. Corrected On Site.
- Observed single-use aluminum can reused for the storage of spice on cookline. Repeat Violation.
- Critical - Observed toxic item stored by food. Lighter with lighter fluid in it next diamond red sauce in dry storage area outside walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. Lettuce in walk in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle, with orange yellow liquid in it stored on handsink in kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Observed wall soiled with accumulated food debris. Wall next to wok on cookline.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On cookline reach in cooler prep counter. Corrected On Site. Repeat Violation.
- Critical - Observeed Working containers of food removed from original container not identified by common name. Yellow spice container in back dry storage area . Corrected On Site. Repeat Violation.
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6/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Observed one unsecured helium tank in bar area. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. Walk in cooler light.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed an open beverage container of sprite and coke on a food preparation table next to containers of raw shrimp. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Hood filters above fryer.
- Observed ceiling soiled with accumulated debris, dust and cobb webs. Above entrance to dry storage area.
- Observed clean equipment stored on floor. Large pots sitting on floor underneath counter next to handwashing sink. Corrected On Site.
- Critical - Observed dented/rusted cans. 1 dented can of double black soy sauce in dry storage area on 3rd rack.
- Critical - Observed employee engage in food preparation take off latex gloves and then put on a new pair of latex gloves without washing hands. Corrected On Site.
- Critical - Observed food stored on floor. Containers of soy sauce and vegetable stored directly on the floor underneath handwashing sink that is next to three compartment sink. Corrected On Site.
- Critical - Observed food stored on floor. Observed bags of raw onions, washed onions, containers of raw chicken, fresh peeled garlic stored directly on the floor in walk in cooler.
- Observed gaskets with slimy/mold-like build-up. Walk in cooler gaskets.
- Observed gaskets/seals on cold holding unit in poor repair, torn. Walk in cooler gaskets.
- Observed grease accumulated on kitchen floor. Floor behind fryer heavily soiled with grease.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed food residue at the bottom of the handwashing sink next to three compartment sink in kitchen.
- Observed hole in wall. Above reach in freezer in dry storage area.
- Observed ice scoop with handle in contact with ice. In both ice machines in the service area. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in container on center food prep countertop in kitchen temped 75oF. Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. Paper bags used to store raw green beans in walk in cooler.
- Critical - Observed outer openings not protected with self-closing door. Rear exit door.
- Observed personal care item hanging on rack in dry area above flour and rice containers. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cornstarch on cookline temped 68oF. Operator stated that it was prepared at 11:00pm. Corrected On Site. Tiime as a public health control explained and implemented.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed containers of raw beef and chicken stored on rack directly above ready to eat sauces in the walk in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. On bottom next to fryer.
- Observed residue build-up on nonfood-contact surface. On rack to northeast corner of walk in cooler.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Aluminum soy sauce containers were reused to store sweet and sour sauce on the cookline.
- Critical - Observed toxic item stored by food. Halls tablets and mucinex tablets were stored on top of canneed food in dry storage area. Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. Observed can of glade air freshener spray stored on top of refrigerator in kitchen next to food prep counter. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. Container of carrots and green vegetables stored on the floor below a soiled rack in the walk in cooler.
- Observed wall soiled with accumulated black debris in dishwashing area. Underneath dishwashing machine.
- Observed wall to the far east of the wok heavily soiled with accumulated grease.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Observed gap at the bottom of rear exit door.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed one cloth stored on the counter in the sushi area. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Observed two cloths stored on counter in front of wok. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Sanitizing cloths hanging on rack above three compartment sink. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket under three compartment sink measured 0ppm. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Tempura containers not labled.
- Critical - Working containers of food removed from original container not identified in english. Rice, cornstarch, tempura, sugar, salt, flour containers in dry storage area labled in chinese. Repeat Violation. Corrected On Site.
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1/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fish roe, Salmon roe and scallops
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on mixer head. meat grinder kitchen
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. dry seaweed containers x2 Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. small table used to store the microwave on the reach in cooler Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. toaster in the sushi bar
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce container x2 Corrected On Site. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops and large meat forks Corrected On Site. Repeat Violation.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Observed nonfood-grade containers used for food storage. unpackaged foods in direct contact with grey buss tubs, chicken, beef, pork etc in the walk in cooler Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Pasta 44, not refrigerated, on table in kitchen. corrective action taken moved to the reach in cooler
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu in the small reach in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw poultry non commercially sealed over beef and vegetables in the reach in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 79, in the prep area at the sushi bar.
- Critical - Potentially hazardous food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pork, poultry x2 were at 50 f degrees, covered, in deep containers in the walk in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg rolls, chicken etc in the walk in cooler
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). see cooling
- Critical - Working containers of food removed from original container not identified by common name. corn starch, salt, sugar etc all not labeled in english
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7/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/8/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 35B-03-1 Outer openings not protected with self-closing doors. rear kitchen exit
- Critical. Violation: 35B-05-1 Outer openings not protected and vermin and/or environmental cross-contamination present. rear kitchen exit door does not seal
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees working no certified food manager present
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11/10/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice 45, Beef 45 im the walk in cooler
- Critical. Observed food stored on floor. Onions in the kitchen
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in the soy sauce
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons in kitchen
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. After repeatedly asking the sushi employee to wash his hands he went to the three compartment sink where he simply rinsed his hands
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Sushi employee wiped his nose then proceeded to touch a pile of vegetable, He achieved grabbing one before I informed him of touching his face. I asked him 5 times to wash his hands.
- Critical. Observed employee eating while preparing food. kitchen employee eating and cooking
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. coffee cup on prep table in kitchen
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. employee was wiping down the cutting board and other food contact surfaces with a very soiled towel
- Critical. Observed interior of microwave soiled.
- Observed build-up of grease on nonfood-contact surface. table where the steam table unit is located
- Observed residue build-up on nonfood-contact surface. shelf over the prep reach in cooler in the kitchen Corrected On Site.
- Critical. Establishment drainage system not designed and installed properly. A strong sewage oder is noted when the dish machine is first used in the morning, over taking the entire kitchen and ice machine area
- Critical. Observed dead roaches on premises. areas behind the wok, under the dish machine, behind and under the ice machine, at the sushi bar, on the floor in multiple locations in the kitchen.
- Critical. Observed roach activity as evidenced by live roaches found 1 on the floor to the right of the woks
- Critical. Observed roach activity as evidenced by live roaches found 2 on the pegs to the wood table immediately adjacent to the woks
- Critical. Outer openings not protected with self-closing doors. rear kitchen exit
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. rear kitchen exit door does not seal
- Observed food debris accumulated on kitchen floor.
- No suitable facilities provided to store employee clothing and other possessions. keys being stored on the prep reach in cooler
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. 5 employees working no certified food manager present
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. employee unable to comprehend when it is required to wash hands and even after demonstrating hand washing the employee persist in doing it wrong.
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11/9/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Conch, surf clam, squid etc.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. raw non commercially wrapped foods held in grey containers
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. dish machine racks are soiled
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. White tuna stated on menu for items and areas fried rice katsu 2. Traditional rolls 12, & Signature rolls 3. Fish other than white tuna was being used.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. item 8 & 17 apptizers section sttates crab rangoon the establishment is using imitation crab meat and showed the inspector several packages of the imitation crab meat. Per statement all items stating crab other than soft crab are imitation crab meat
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. imitation crab meat used in following areas. appetizers cold dish 3 & 4. Fried rice noodles specialties 9. traditional rolls 24.
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10/14/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Conch, surf clam, squid etc.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Seafood etc
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. egg roll in the walk in cooler not dated
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked poultry not dated
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. flour mix 83 on the crash cart
- Critical. Observed food stored in ice used for drinks. two drink containers in the ice machine Corrected On Site.
- Critical. Observed food stored in ice used for drinks. coffee, lemons etc in the ice bin in the wait staff area
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. poultry non commercially wrapped over beef non commercially wrapped in the reach in freezer
- Critical. Observed raw animal food stored over ready-to-eat food. eggs raw cracked/pooled over vegetable in the prep reach in cooler
- Critical. Observed raw animal food stored over ready-to-eat food. eggs on carton over vegetable in the walk in cooler
- Critical. Observed food stored on floor. bag of rice Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. bag of rice Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream in the reach in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. duck sauce, pepper sauce in the walk in cooler
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. soy sauce container in the kitchen Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Chef was garnishing food plate with vegetable and ffailed to wear gloves
- 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. rice container in the kitchen Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops on the prep table
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. rinsed hands at prep sink
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employees picking up raw food containers then ready to eat containers without washing hands to break the contamination cycle
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee placed on gloves in sushi bar without washing hands to break the contamination cycle and then touched raw fish items
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sitting on the prep table against the wall in the kitchen Corrected On Site.
- Observed employee with ineffective hair restraint. cook was not wearing a sleeved shirt while cooking Corrected On Site.
- Observed employee with no hair restraint. grandma helping in kitchen
- Observed nonfood-grade containers used for food storage. raw non commercially wrapped foods held in grey containers
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning. employee rinsed off 3 metal bowls at the prep sink and failed to wash, rinse, sanitize the bowls
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. two towels on the prep tables
- Critical. Observed interior of microwave soiled and exterior is soiled
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep table closest to wall soiled
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. prep tables on same line with reach in coolers in the kitchen are soiled
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. rice holder on chair is soiled
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed residue build-up on nonfood-contact surface. dish machine racks are soiled
- Observed residue build-up on nonfood-contact surface. shelf over the prep reach in cooler in the kitchen Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. sushi bar Corrected On Site.
- Critical. Observed roach activity as evidenced by live roaches found 1 crawling all over the side of the prep reach in cooler in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 10 on the gasket of the prep reach in cooler in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 15 on the inside panel of the steam table in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 2 crawling on the rear side of the prep reach in cooler in the kitchen
- Critical. Observed roach activity as evidenced by live roaches found 2 under the counter, in the ice machine area
- Critical. Observed roach activity as evidenced by live roaches found 1 in the drawer with the hair restraints by the wait staff area
- Critical. Observed roach activity as evidenced by live roaches found 1 under the hand sink at the sushi area
- Critical. Identity of food or food product misrepresented. item 8 & 17 apptizers section sttates crab rangoon the establishment is using imitation crab meat and showed the inspector several packages of the imitation crab meat. Per statement all items stating crab other than soft crab are imitation crab meat
- Critical. Identity of food or food product misrepresented. imitation crab meat used in following areas. appetizers cold dish 3 & 4. Fried rice noodles specialties 9. traditional rolls 24.
- Critical. Identity of food or food product misrepresented. White tuna stated on menu for items and areas fried rice katsu 2. Traditional rolls 12, & Signature rolls 3. Fish other than white tuna was being used.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Employees not informed of acceptable sanitary practices. Prep tables, food contact surfaces all soiled, when asked how often its clean I was told at night after we close.
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10/13/2010 | Routine - Food | Emergency order recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided, for serving undercooked seafood.
- Critical. No thermometer provided to measure temperature of food product.
- Observed equipment in poor repair., racks and interior of reachin freezer in back is rusted on racks and bottom.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine, for chlorine sanitizer.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. Correct before opening to the public.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface, fans in walkin cooler.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels., all as needed.
- Critical. No handwashing sign provided at a handsink used by food employees, sushi bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory, sushi bar and back room handwashing sink.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation, small holes and gaps in metal wall along back storage.
- Carbon dioxide/helium tanks not adequately secured.
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5/24/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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