- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; egg rolls.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; boiled eggs 58F, melon 63F, seafood salad 58F, mussels 60F on salad bar portion of buffet. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; krab roll 61F, california roll 63F at sushi bar. Time is marked, but no Time as a Publlc Health Control paperwork.
- Critical. Observed improper horizontal separation of raw animal foods and produce; beef next to melons.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods; shell eggs next to seafood salad.
- Critical. Observed food stored on floor; bags of cabbage and bucket of wings in walk in cooler #1.
- Critical. Observed food stored on floor; case of fries and tubs of chicken, pork and beef in walk in freezer.
- Critical. Observed food stored on floor; tubs of chicken, pork and beef in walk in cooler #2.
- Critical. Observed uncovered food in holding unit/dry storage area; shrimp and wings in walk in cooler #1.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container; corn starch.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit; rice spoon.
- Equipment or utensils not designed or constructed in a proper manner; container with no handle being used as a scoop in sugar and rice. Corrected On Site.
- Observed nonfood-grade containers used for food storage; cardboard boxes used for par cooked chicken. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment; knife on cook's line.
- Critical. No handwashing sign provided at a handsink used by food employees; women's room.
- Wet mop not hung to dry.
- No copy of latest inspection report.
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11/17/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked; egg rolls.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; hb eggs and krab salad on buffet both at 58 F, need Time as Public Health Control documentation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; krab and cream cheese at sushi bar both at 52 F. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above; rice at sushi bar at 92 F. Neede Time as a Public Health Control documentation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; make table on cook's line at 45F. Corrected On Site.
- Critical. Observed potentially hazardous food thawed in an improper manner; fish in standing water in sink.
- Critical. Observed improper horizontal separation of raw animal foods and produce; raw, whole ducks hanging next to case of cabbage.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods; raw chicken next to sweet rice in oranges.
- Critical. Observed raw animal food stored over produce; box of raw pork over case of cucumbers.
- Critical. Observed raw animal food stored over cooked food; pan of raw chicken over pans of cooked pasta.
- Critical. Observed food stored on floor; buckets of chicken and pork in walk-in freezer.
- Critical. Observed food stored on floor; bags of cabbage, buckets of chicken and pork and other items in walk-in cooler.
- Critical. Observed uncovered food in holding unit/dry storage area; pork, beef, chicken in walk-in cooler.
- Critical. Observed cloth used as a food-contact surface; apron covering box of pork in walk-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit; ice cream scoop and rice spoon buffet.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils; server's station.
- Observed equipment in poor repair; chest freezer.
- Old cardboard used as shelf cover.
- Observed nonfood-grade containers used for food storage; take-out bags in freezer.
- Observed clean utensils/equipment stored in dirty racks; shelf in dishroom is flaked and rusted
- Observed utensils stored in crevices between equipment; knives on cook's line.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. Observed toxic item stored by food; wd-40, eye wash and fly spray.
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5/28/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. No conspicuously located thermometer in holding unit. sushi display case Corrected On Site.
- Critical. Observed uncovered egg rolls, shrimp and beef in chest freezer.
- Critical. Observed uncovered prepped cabbage in walkin cooler.
- Critical. Observed various uncovered food in walkin freezer.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed nonfood-grade containers used for food storage. thank you bags used for freezer storage
- Observed nonfood-contact equipment in poor repair, chest freezers
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. walkin cooler fan cover
- Observed single-service articles stored without protection from contamination. to go items need to be inverted
- Observed leaking pipe at plumbing fixture. 3-compartment sink
- Critical. Observed handwash sink used for purposes other than handwashing. pan in sink at cook's line Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. employees restroom
- Critical. Hand wash sink lacking proper hand drying provisions. employees restroom
- Critical. Handwashing cleanser lacking at handwashing lavatory. employees restroom
- Wet mop not hung to dry.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
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3/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- 14-37-1 Observed cutting board grooved/pitted and no longer cleanable. Wood cutting board at make table and at sushi bar.
- 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses across from woks.
- 32-15-1 No handwashing sign provided at a handwash sink used by food employees by three compartment sink, sushi bar, and employee restrooms.
- 15-31-1 Observed nonfood-contact equipment in poor repair. Two of the four drop freezers have lids in poor condition.
- 35b-15-1 Observed screen in rear kitchen door torn/in poor repair.
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12/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice at cook line.
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12/14/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided; needed at buffet for raw items. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Four flats of eggs on prep table since 11 am per manager. Time as a Public Health Control form provided on 10/13/09.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melon at buffet at 59 F degrees.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice at cook line.
- Critical. Observed potentially hazardous food thawed in standing water in tubs at mop sink. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. Sauces in front of round grill are uncovered. Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area. Self-servive sushi on top of sushi bar display case uncovered.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; dry storage shelves. Repeat Violation.
- Critical. Hot water not provided/shut off at employee hand wash sink at sushi bar. This violation must be corrected by : 12/14/09.
- Critical. Hand wash sink lacking proper hand drying provisions at three handwash sinks.
- Carbon dioxide not adequately secured.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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. Repeat Violation.
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11/12/2009 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Raw pork/beef/shrimp/fish served on buffet and only consumer advisory notice is by sushi bar, not conspicuous to buffet diners.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shell eggs held at room temperature with no time marking.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts and cut melon at room temperature on buffet. Ice beneath pans are not contacting pans.
- Critical. Displayed food not properly protected from contamination. Eight bane maries of sauces for customer use uncovered, in front of round grill area. Also, green onions and crispy noodles exposed at buffet.
- Critical. Observed raw animal food stored over ready-to-eat food in drop freezer. Raw berf stored over ice cream tubs and cream cheese won tons.
- Critical. Observed food stored on floor. Tub of food stored on floor of walk in freezer.
- Critical. Observed food stored on floor. Bags of sugar stored on soiled, sticky floor of dry storage. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop at buffet.
- Observed soiled cardboard used as shelf covers, under prep tables.
- Observed cutting board grooved/pitted and no longer cleanable. Wood cutting board at make table and at sushi bar.
- Observed a nonfood-grade basting brush used in food. Rusted brush in oil. Corrected On Site, discarded.
- Observed nonfood-grade containers used for food storage. Plastic to-go bags used for food storage in drop freezer.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Both walk in freezer and cooler shelves are rusted.
- Observed nonfood-contact equipment in poor repair. Two of the four drop freezers have lids in poor condition.
- Observed detergent and sanitizer mixed together improperly and used for wiping cloths; mixed for cleaning slicer.
- Wet wiping cloth not stored in sanitizing solution between uses across from woks.
- Observed build-up of heavily accumulated food debris, on nonfood-contact surface. Dry storage shelves.
- Observed knives stored in crevices between prep tables. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
- Observed leaking pipe at plumbing fixture; pipe at floor at beginning of dish machine.
- Critical. Vacuum breaker missing at hose bibb; at hose connection near dishroom.
- Critical. No handwashing sign provided at a handsink used by food employees by three compartment sink, sushi bar, and employee restrooms.
- Critical. Handwashing cleanser lacking at handwashing lavatory by three compartment sink. Corrected On Site.
- Observed open dumpster lid. No lids.
- Critical. Observed screen in rear kitchen door torn/in poor repair.
- Floors not maintained smooth and durable. Grout missing throughout kitchen.
- Floors not constructed easily cleanable. Floors of walk in cooler, freezer, and dry storage room covered with soiled cardboard.
- Observed attached equipment soiled with accumulated grease. Hood filters.
- Observed moldy ceiling tiles by walk in freezer.
- Lights missing the proper shield, sleeve coatings or covers. Two exposed bulbs under hood.
- Critical. Observed electrical wiring in disrepair; light under hood has exposed wire and no shield. For reporting purposes only.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. 278 seats counted in establishment, including 100 in front dining room, 76 in back dining room, 53 in large side dining room, 16 in small side, and 33 in sushi area. 200 seats on license.
- No Heimlich maneuver sign posted.
- 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. Safe Staff books and a few expired certificates on premises.
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10/13/2009 | Routine - Food | Warning Issued |
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