- Basic - Ceiling tile missing.by dishmachine **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand sink by hibachi grill **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi reach in cooler **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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6/3/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Ric **Warning**
- Basic - Ceiling tile missing.by dishmachine **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. **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. On storage shelf **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Hand sink by hibachi grill **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Warning**
- Basic - Paper towel used as liner for food container. Under sushi **Warning**
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms being cut/ no washing **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Sushi reach in cooler **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Storage shelf in dish machine area. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Powder **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pasta , milk , sauce 45f and beef 45f. Rice 47f advised. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Reach in cooler on cookline beef stored on seafood **Corrected On-Site** **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Bar **Warning**
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Walk-in cooler not 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. **Warning**
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6/2/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food.seeds
- Basic - Ceiling tile missing.office
- 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. Storage shelves
- Basic - Gaskets/seals on holding unit in poor repair. Waitstation
- Basic - Ice buildup in chest freezer. Ice cream freezer
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Dining room
- Basic - Walk-in cooler and freezer gaskets soiled with slimy/mold-like build-up.
- Basic - Working containers of food removed from original container not identified by common name. Flour and bread crumbs.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprouts 47f advised.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Sushi reach in cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Beef and seafood on same pan in reach n cooler
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged.shrimp and beef in same pan walk in freezer.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. By dish machine and bar.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.prep area ,cook line and bar.
- Intermediate - No soap provided at handwash sink. Bar
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Rice.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Floor area(s) covered with standing water. By sink in dining room.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.rice.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. 2hand sinks in dining room.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade drill used as mixer.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice 70f manager voluntarily discard.
- High Priority - Raw animal food /egg stored over ready-to-eat food. Walk in cooler
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw beef next plastics wrapped next cake
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw eggs and lemons and fish and produce Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Food debris on handsink on cookline
- Intermediate - Handwash sink used for purposes other than handwashing. Prepping
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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4/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Identity of food or food product misrepresented.Happy hour menu states seared white tuna avocado or cucumber roll. Manager states fish being use is escolar. **Admin Complaint**12/14/12 person in charge states they are changing the menu/new menu on order.
- Lights missing the proper shield, sleeve coatings or covers. Above prep area, and throughout kitchen, shatter proof light bulbs are acceptable
- Observed a nonfood-grade equipment used as a food contact equipment. Electric drill used as a mixer
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets with slimy/mold-like build-up. At reach in coolers of kitchen
- 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. Plastic containers no handle used as scoop in all sauce, seasoning buckets
- Observed insect control device installed over food preparation area. Fly glue strips above cook line, dry storage area
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/14/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. 2 containers of rice 49f manager states has been in walk in cooler 1 to 2 days. Stops sale issued.
- Food-contact surface not smooth and easily cleanable. Cannot use towel under cutting board
- Critical - Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Plastic wrap for sushi mat
- Critical - Handwash sink not accessible for employee use at all times. At sushi bar and at cook line there is a steel wool pad in sink
- Critical - Handwashing cleanser lacking at handwashing lavatory/ by dish machine, also at hand sink of sushi bar
- Critical - Hot water not provided/shut off at employee hand wash sink. Hibachi handsink **Corrected On-Site**
- Critical - Identity of food or food product misrepresented.Happy hour menu states seared white tuna avocado or cucumber roll. Manager states fish being use is escolar. **Admin Complaint**
- Lights missing the proper shield, sleeve coatings or covers. Above prep area, and throughout kitchen, shatter proof light bulbs are acceptable
- Critical - No conspicuously located thermometer in holding unit. Missing in all units of sushi bar
- Critical - No handwashing sign provided at a handsink used by food employees. At hand sink of sushi bar
- Observed a nonfood-grade equipment used as a food contact equipment. Electric drill used as a mixer
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line, prep area
- Observed attached equipment soiled with accumulated dust. Walk in cooler fan covers and around blower
- Observed build-up of mold-like substance on surface of nonfood-contact surface. At the underside of drink dispenser of wait station
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cloth napkin used to cover rice in walkin cooler.
- Critical - Observed cloth used as a food-contact surface. Cloth used to cover Sushi rice **Corrected On-Site** **Repeat Violation**
- Observed cutting board grooved/pitted and no longer cleanable.
- 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. Wait staff
- Critical - Observed employee improperly washing hands. Employee wash hands with his gloves on **Corrected On-Site**
- Observed employee with no hair restraint. Cook
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on kitchen floor. Under shelves in walk in cooler
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Rubber bracelets
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. All cutting boards
- Observed gaskets with slimy/mold-like build-up. At reach in coolers of kitchen
- Critical - Observed handwash sink used for purposes other than handwashing. Used as a dump station and rinsing towels.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. Raw egg stored next to potatoes in walkin in cooler.
- 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. Plastic containers no handle used as scoop in all sauce, seasoning buckets
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop
- Observed insect control device installed over food preparation area. Fly glue strips above cook line, dry storage area
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Beef over seafood in reach cooler /prep area.
- Critical - Observed raw egg stored over rice in reach in cooler / prep area.
- Critical - Observed toxic item stored by utensils. Blue chemical bottle at sushi bar inside cabinet
- Critical - Observed unlabeled spray bottle. Blue spray bottle
- Observed wall in disrepair. Under Hans sink at back prep area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 110?
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/12/2012 | Routine - Food | Warning Issued |
- 14-51-1 8b-04-1 On 7/03/12 a cloth napkin was used to cover rice. On 5/02/12 and 5/03/12 a wet wiping cloth was used to cover rice . 10/23/12 cloth napkin covering rice.
- 27-04-1 27-16-1 There was no running water at the handsink on the east side of the hibachi area. (observed 05/02/12 and 7/03/12) 10/23/12 water was turn off at handsink.
- 8a-24-1 Raw animal food was not properly seperated from each other in the cookline drop in cooler. Raw beef was stored under chicken and plantains and fish were stored next to chicken (observed 5/02/12 and 7/03/12) 10/23/12 raw beef stored on same tray as squid and raw beef stored over beef.
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10/23/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Violation: 08A-21-1 Observed cutting board in sushi area exposed to splash. Also in dish area and prep area.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef, plantains, fish next to chicken, drop in cooler.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several next to prep
- Violation: 14-51-1 Observed wet wiping cloth used on rice. On 7/3/12, cloth napkin covering rice.
- Critical - Violation: 27-16-1 Hot and cold water not provided/shut off at employee hand wash sink, hibachi sink on east side
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to fill sanitizer, rinse wiping cloths, add water to batter and store sponges
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
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7/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 03D-05-1 Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice cooling from 5/1/12 50F in center and 43f along edge. On 5/3/12, rice cooling from 5/2/12 at 41-45F in center.
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature. softshell crab. Corrected On Site. On 5/3/12, beef thawing in standing water
- Critical - Violation: 08A-21-1 Observed cutting board in sushi area exposed to splash. Also in dish area and prep area.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over lobster, shrimp, reach in cooler Corrected On Site.
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef, plantains, fish next to chicken, drop in cooler.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Critical - Violation: 12A-17-1 Observed employee improperly washing hands. No soap used, sushi area. On 5/3/12, employee washed hands and dried with a used wet wiping cloth.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several next to prep
- Violation: 14-51-1 Observed wet wiping cloth used on rice
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm cl
- Critical - Violation: 27-16-1 Hot and cold water not provided/shut off at employee hand wash sink, hibachi sink on east side
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. used to fill sanitizer, rinse wiping cloths, add water to batter and store sponges
- Critical - Violation: 35A-06-1 Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies trapped in glue over dish machine
- Critical - Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification. both 9/18/11
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5/3/2012 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice cooling from 5/1/12 50F in center and 43f along edge
- Critical - Hand wash sink lacking proper hand drying provisions, soap, bar
- Critical - Hand wash sink lacking proper hand drying provisions. hibachi
- Critical - Handwashing cleanser lacking at handwashing lavatory. hibachi, both
- Critical - Handwashing cleanser lacking at handwashing lavatory. prep room
- Critical - Hot and cold water not provided/shut off at employee hand wash sink, hibachi sink on east side
- Critical - No conspicuously located thermometer in holding unit. left sushi display case
- Critical - No handwashing sign provided at a handsink used by food employees. sushi
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several next to prep
- Critical - Observed buildup of black material in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar
- Critical - Observed cutting board in sushi area exposed to splash
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employees: cutting garnish handling cell phone with gloves, drink from open container with gloves, put finger in mouth with gloves, continue working.
- Critical - Observed employee improperly washing hands. No soap used, sushi area
- Critical - Observed employee rinse rice cooker with water and towel, no soap or sanitizer used
- Critical - Observed expired Food Manager Certification. both 9/18/11
- Critical - Observed food stored on floor. beef, freezer. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. used to fill sanitizer, rinse wiping cloths, add water to batter and store sponges
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop
- Observed personal care item stored with food. cell phone on clean plate. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi at 45-53F in right sushi display case 30 minutes per operator. Advised to move to another cooler. at end of inspection, sushi 40-43F
- Critical - Observed potentially hazardous food thawed at room temperature. softshell crab. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over lobster, shrimp, reach in cooler Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over scallops, walk in cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over beef, plantains, fish next to chicken, drop in cooler.
- Observed soda gun holster with accumulated slime/debris. bar
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. flies trapped in glue over dish machine
- Observed wet wiping cloth used on rice
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. gap under back door
- Plastic togo container as scoop floating in vinegar
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Unable to provide proof of training for several employees
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm cl
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5/2/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. cookline cooler
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit. sushi coolers
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish, cookline cooler
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. shell eggs over brocolli, reach in cooler
- Violation: 10-01-1 In-use utensil with no handle left in soy sauce, flour
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. expo, prep area
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets. cookline
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. bar Corrected On Site.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. womens restroom
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. sushi handsink holding scrubbie, dirty bowl.
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. restrooms
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions and handwash sign, bar
- Critical - Violation: 32-17-1 Handwashing cleanser lacking at handwashing lavatory. warewash area
- Critical - Violation: 41B-03-1 Observed unlabeled chemical spray bottles.
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11/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi display holding PHFs at 46-48F, unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Equipment and utensils not properly air-dried. Observed employee dipping silverware in hot water to polish
- Critical - Hand wash sink lacking proper hand drying provisions and handwash sign, bar
- Critical - Hand wash sink lacking proper hand drying provisions, soap, hibatchi Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. cookline
- Critical - Hand wash sink lacking proper hand drying provisions. expo. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. warewash area
- Critical - Hot water not provided/shut off at employee hand wash sink. womens restroom
- In-use utensil with no handle left in soy sauce, flour
- Critical - No conspicuously located thermometer in holding unit. cookline cooler
- Critical - No conspicuously located thermometer in holding unit. sushi coolers
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. restrooms
- 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 - Nonexempt fish has no proof of proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. expo, prep area
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. bar Corrected On Site.
- Critical - Observed expired Food Manager Certification. Expired 9/18/11
- Critical - Observed food stored on floor. case of shrimp, walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing. sushi handsink holding scrubbie, dirty bowl.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi at 46F, salmon at 48F in sushi display cooler for 30 minutes. moved to another cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs over carrots, walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. shell eggs over brocolli, reach in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over fish, cookline cooler
- Critical - Observed red bull stored in ice used for drinks, bar
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soiled reach-in cooler gaskets. cookline
- Critical - Observed the accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flies in glue trap over warewash area
- Critical - Observed unlabeled chemical spray bottles.
- Critical - Required consumer advisory for raw/undercooked animal food not provided.
- Critical - Shell eggs held at room temperature with no time or temperature control for hibatchi. advised
- Wet mop not hung to dry.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
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11/21/2011 | Routine - Food | Warning Issued |
- Critical - Observed food stored on floor. Walk in cooler.
- Observed grease accumulated under cooking equipment. Fryers.
- Critical - Observed handwash sink used for purposes other than handwashing. Dish washing area.
- 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. Bulk items.
- Critical - Observed pesticide-emitting strip present in food prep area.
- Critical - Observed raw fish food stored over cooked rice. Walk in cooler.
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5/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed a dented can.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical. Observed raw beef stored over diced onions in the reach in cooler.
- Critical. Observed food stored on floor. Walk in freezer.
- Critical. Observed uncovered food in walk in freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed missing coverplate for ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Dishwashing area.
- Critical. Hand wash sink lacking proper hand drying provisions. Dishwashing area.
- Critical. Observed pesticide-emitting strip present in food prep area.
- Critical. No proof of required employee training provided.
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11/5/2010 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No thermometer provided to measure temperature of food product.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed utensils stored in crevices between equipment.
- Critical. No proof of required employee training provided.
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4/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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