- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food-contact surface not smooth and easily cleanable. Establishment is purchasing empty crab shells and refilling with food for service on buffet.
- Basic - Grease accumulated on kitchen floor. Callback Inspection: heavy grease build up under fryers
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi kitchen
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon received frozen and used in sushi. No invoices could be made available stating proof of parasite destruction or aquacultured salmon.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: mussels 45°, fresh garlic and soy 72°, cream topped dessert 61°, mousse 74°, cream eclairs 70° - held less than 4 hours Cookline reach in cooler: cooked chicken 41°, veg spring rolls 51°, noodles 49° - held more than 4 hours Cookline cart: fresh garlic in oil 52° Callback Inspection: sushi cooler: boiled egg 41°, cut melon 38°. Cookline reach in cooler: veg rolls 43°, chicken 43-44°, dumplings 46°, mussels 44°, raw chicken 42°. Cooler holding at 40° but majority of TCS foods not maintaining 41° or below Buffet: shrimp 47°, cream on top of dessert: 60° Cookline cart: garlic in oil 83° made 12pm
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet: majority of TCS foods on buffet were held at 90-110°: chicken, fries, chicken wings, cooked banana, veg rolls, pizza, broccoli - held less than 4 hours Callback Inspection: chicken wings 122°, chicken nuggets 114°, fries 103°, chicken teriyaki, spring rolls, pizza, garlic all below 135°.
- 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 shrimp **Corrected On-Site** Callback Inspection: raw chicken above raw shrimp walk in cooler
- Intermediate - Accumulation of food debris/grease on food-contact surface. Squeeze bottle of butter - inside bottle top
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Buffet
- Intermediate - Hot water not provided/shut off at employee handwash sink. Buffet kitchen, Cookline and restrooms (max temp in men's restroom = 95°. Callback Inspection: buffet kitchen - no hot water
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Veg spring rolls and cooked chicken. Callback Inspection: veg spring rolls made 9/20 - not date marked.
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09/22/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in a location that is exposed to splash/dust. Cut lemons stored next to handsink. **Corrected On-Site**
- Basic - Food stored on floor. Bags of rice **Corrected On-Site** **Repeat Violation**
- Basic - Food-contact surface not smooth and easily cleanable. Establishment is purchasing empty crab shells and refilling with food for service on buffet.
- Basic - Grease accumulated on kitchen floor.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Buffet and kitchen
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi cooler and Cookline cooler
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi kitchen
- Basic - Raw animal food stored above unwashed produce. Raw chicken over veg in walk in cooler
- Basic - Stored food not covered in walk-in cooler.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Working containers of food removed from original container not identified by common name. Sugar **Repeat Violation**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon received frozen and used in sushi. No invoices could be made available stating proof of parasite destruction or aquacultured salmon.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Cans of raid observed.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Buffet: mussels 45°, fresh garlic and soy 72°, cream topped dessert 61°, mousse 74°, cream eclairs 70° - held less than 4 hours Cookline reach in cooler: cooked chicken 41°, veg spring rolls 51°, noodles 49° - held more than 4 hours Cookline cart: fresh garlic in oil 52°
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Boiled egg 48° - made previous night and stored in reach in cooler not maintaining 41°
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet: majority of TCS foods on buffet were held at 90-110°: chicken, fries, chicken wings, cooked banana, veg rolls, pizza, broccoli - held less than 4 hours
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over garlic bread and raw food above jello - walk in cooler and reach in cooler **Corrected On-Site** **Repeat Violation**
- 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 shrimp **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling of boiled egg. Improper cold holding: cooked chicken, veg rolls and noodles
- Intermediate - Accumulation of food debris/grease on food-contact surface. Squeeze bottle of butter - inside bottle top
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles and rice left to cool at room temperature. Prepared items not (example stuffed mussels - see cooling temperature section) not cooling at all. After preparation foods must be cooled to 41° within 4 hours.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Hood filters
- Intermediate - Handwash sink used for purposes other than handwashing. Manager used hand sink to wash cooking pot.
- Intermediate - Hot holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 135 degrees Fahrenheit or hotter. Buffet
- Intermediate - Hot water not provided/shut off at employee handwash sink. Buffet kitchen, Cookline and restrooms (max temp in men's restroom = 95°.
- Intermediate - Reach-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. Sushi reach in cooler holding at 53°. Cookline reach in cooler holding at 49°
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Veg spring rolls and cooked chicken.
- Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least two employees have been employed more than 60 days.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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09/19/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. IN BULK DRY RICE **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. **Corrected On-Site**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food-contact surface not smooth and easily cleanable. PAPER TOWEL ON RAW SPRING ROLLS IN REACH IN COOLER AND WALK IN FREEZER
- Basic - Wall soiled with accumulated food debris. WALL BY BAG-IN-BOX SYRUP RACK
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. BULK RICE
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN OVER KRAB STICKS IN REACH IN COOLER AND RAW MEATS OVER SPRING ROLLS IN REACH IN COOLER and WALK IN FREEZER **Repeat Violation**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer. RAW CHICKEN OVER RAW BEEF IN WALK IN FREEZER **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING IS DATEMARKED **Repeat Violation**
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1/22/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIOR OF BULK FOOD CONTAINERS AND REACH IN COOLER AND REACH IN FREEZER DOORS
- Basic - Build-up of soil/debris on the floor under shelving. AND EQUIPMENT
- Basic - Objectionable odor in establishment. FOUL ODOR IN 3 COMPARTMENT SINK AREA
- Basic - Stored food not covered in walk-in cooler. MUSSELS **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. SOILED BOWL USED TO PORTION RAW CHICKEN SITTING DIRECTLY ON TOP OF RTE IMITATION KRAB STICKS. KRAB STICKS DISCARDED. **Corrected On-Site**
- 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. SHEET PANS OF RAW CHICKEN OVER RAW BEEF, PORK AND APPLE FRITTERS
- Intermediate - Encrusted material on can opener blade.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING IS DATE MARKED...NOODLES, RICE, COOKED MEATS
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7/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. **Repeat Violation**
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment and all shelves, etc.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CONTAINER OF MINI CORN ON PREP TABLE AT 85F
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. LARGE QUANTITY OF COOKED NOODLES IN DEEP CONTAINER, COVERED WITH PLASTIC. ADVISED THEM TO SPREAD NOODLES ON SHEET PANS **Corrected On-Site**
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6/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food. BULK RICE
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. EXTERIOR OF BULK RICE CONTAINERS AND ALL REACH IN COOLER DOORS
- Basic - Food-contact surface not smooth and easily cleanable. PAPER TOWELS ON EGG ROLLS IN WALK IN COOLER
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. BULK RICE
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. RAW CHICKEN OVER SAUCES IN WALK IN COOLER
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. NOTHING IN WALK IN COOLER DATE MARKED
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed EXCESSIVE encrusted material on can opener.
- Observed dusty ceiling tiles and/or air conditioning vent covers. IN KITCHEN - CHECK ALL
- Observed employee with no hair restraint. Repeat Violation.
- Observed equipment in poor repair. BOWL AS SCOOP IN BULK DRY RICE Repeat Violation.
- Critical - Observed food stored on floor. BAGS OF FROZEN MEAT ON WALK IN FREEZER FLOOR and BOXES OF FOOD ON WALK IN COOLER FLOOR Corrected On Site. Repeat Violation.
- Observed nonfood-grade containers used for food storage. LARGE RUBBERMAID CONTAINERS FOR BULK STORAGE Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED CHICKEN @ 77F and COOKED RICE @ 105F ON PREP TABLE. RAW SHELL EGGS ON PREP TABLE SHELF @ 70F Corrected On Site. FREEZER FOR RAPID CHILL Repeat Violation.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed potentially hazardous food thawed in standing water. Repeat Violation.
- Critical - Observed soil buildup inside ice bin. LID OF ICE MAKER NEEDS CLEANING
- Critical - Working containers of food removed from original container not identified by common name. UNLABELED SHAKER OF SUGAR IN PREP/DISH AREA
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair. //non-handle cup in buulk dry rice
- Observed nonfood-grade containers used for food storage. //large rubbermaid containers for bulk storage. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. //fried chicken pieces at 51F and noodles at 50F - not in cooling process - put away upon my arrival.
- Critical - Observed potentially hazardous food thawed in standing water. //sliced chicken Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. //raw chicken behind raw beef in top of make table and raw chicken over raw shrimp in the walk in cooler. Corrected On Site.
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2/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. cook did not wash hands before donning gloves. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed hand wash sink used for purpose other than washing hands. bus pan in dish area HWS. Corrected On Site.
- Critical - Observed hood above cook line encrusted/dripping with grease deposits.
- Critical - Observed potentially hazardous food thawed in standing water. sliced chicken
- Observed single-service articles improperly stored. boxes of napkins on hallway floor near kitchen entrance
- Critical - Observed soiled reach-in cooler gaskets. cook line make table reach in cooler gaskets Repeat Violation.
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. cook line shelves
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Observed employee with no hair restraint. one male on cook line and prep
- Critical - Observed handwash sink used for purposes other than handwashing. plastic container in cook line HWS Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed leaking pipe at plumbing fixture. under dish area HWS
- Observed nonfood-grade containers used for food storage. bulk storage rice
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over uncovered imitation crab sticks in cook line make reach in cooler. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Working containers of food removed from original container not identified by common name. two large dry bulk containers at dish area
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6/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site. Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink. Cookline
- Critical - Observed food being cooled by nonapproved method. Chicken covered during the cooling process. Corrected On Site.
- Observed nonfood-grade containers used for food storage. Plastic bags to store foods- walk in freezer Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi at 74 DF-buffet . Operator adopted time control. Corrected On Site. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. Raw chicken stored above cooked rice -walk in cooler Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw eggs stored above cooked chicken -reach in cooler Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by utensils. A bottle of cleaning agent Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sprouts at 112 DF-buffet . Operator adopted time control Corrected On Site. Repeat Violation.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site. Repeat Violation.
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4/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. Wooden lid used to cover food service container.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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11/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name. Large container of white powder not labeled in prep area. Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs on shelf at cooks line. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pasta at 100 degrees farenheit after 1 hour of ambient cooling. Has not been moved to a cooling unit in over an hour.
- Critical. Observed squid thawed in standing water. Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Wonton noodles and scallions not properly protected on buffet line. Repeat Violation.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneezeguard missing over ice cream station at buffet line.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Sneezeguard lacking over self serve rice cooker.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw beef unwrapped and out of original containers stored over open box of pre cooked frozen corn in walkin freezer.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef and pork stored next to each other in a bus tub in the walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken wings stored over already fried once egg roles in reach in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over cut veggies in reachin cooler. Repeat Violation. Repeat Violation.
- Critical. Observed Muscles at 38 degrees farenheit stored in walkin cooler not covered.
- Critical. Observed food stored on floor. Buckets of food stored on the floor in the walkin cooler. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cooks using bare hand contact with shrimp and wonton in kitchen prep 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. Single service bowl used to scoop rice. Repeat Violation.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Single service bowl used to scoop white powder. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored at room temperature in standing water.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Cook quickly washed hands without soap and dryed on apron.
- Observed employee with no hair restraint while cooking at cooks line. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. White cutting board at buffet prep station.
- Nonfood-contact equipment not designed and constructed in a durable manner. Wooden lid used to cover food service container.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Card board used to cover metal racks found with mold like substance.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses. Wiping clothes throughout establishment not stored in sanitizer solution.
- Critical. Observed encrusted material on can opener.
- Critical. Handwash sink not accessible for employee use at all times. Bowl in hws.
- Critical. Observed handwash sink used for purposes other than handwashing. Food debri found in hws at cooks line.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present. 1/2 inch gap on back door.
- Floors not maintained smooth and durable. Missing tiles under rice cooker at the end of cook line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item on premise that is not required for the operation of establishment. Fly tape used in kitchen prep area.
- Observed unnecessary items on the premise. Drill on top of cook line make unit.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro This violation must be corrected by : 11/17/10.
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9/17/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. On make line unit in kitchen.
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6/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Establishment serving sushi with no consumer advisory. This violation must be corrected by : 6/16/10.
- Critical. Working containers of food removed from original container not identified by common name.Tubs of flour,rice not labeled.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed potentially hazardous food thawed in an improper manner. Beef and salmon thawing in standing water. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored over cut ready to eat veggies. Corrected On Site.
- Critical. Observed food stored on floor. Tub of beef stored on floor in walkin cooler. Corrected On Site.
- 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. Using bowls to scoop out rice and flour.
- Observed employee with no hair restraint. Certified food manager prepiaring food not wearing hair restraint.
- Critical. Dishmachine cycle times/conveyor speed not correct per operating specifications. Dishmachine not sanitizing. Establishment must use three compartment sink until fixed.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed gaskets with slimy/mold-like build-up. On make line unit in kitchen.
- Critical. Establishment operating without a current Hotel and Restaurant license. License expired more than 60 days.
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6/15/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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1/28/2010 | Routine - Food | Call Back - Complied |
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. Self-serve ice cream for customers adjacent to sushi bar. Potential for contamination by customers reaching below to; of containers.
- Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. Crunchy wonton sticks and scallions at buffet unprotected.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken above raw beef and raw fish in reach in cooler in dining room kitchen.
- Critical. Violation: 08A-28-1 Observed cases of food stored on floor in freezer.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. To-go plastic bags used for storage in freezer.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knife at cook line. Corrected On Site.
- Violation: 24-11-1 Buffet spoons not properly protected or inverted to prevent contamination.
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9/28/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Shell eggs held on cook line in an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored in ice used for drinks. Bottle of orange soda stored in drink ice. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. Self-serve ice cream for customers adjacent to sushi bar. Potential for contamination by customers reaching below to; of containers.
- Critical. Displayed food not properly protected from contamination. Crunchy wonton sticks and scallions at buffet unprotected.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Ra chicken above raw beef and raw fish in reach in cooler in dining room kitchen.
- Critical. Observed cases of food stored on floor in freezer.
- Critical. Observed uncovered food; 5 gallon buckets of saucws on floor, uncovered.
- Critical. Observed an open container of Red Bull over food in reach in cooler. Corrected On Site.
- Observed nonfood-grade containers used for food storage. To-go plastic bags used for storage in freezer.
- Observed knife block in use to store knives.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed utensils stored in crevices between equipment. Knife at cook line. Corrected On Site.
- Buffet spoons not properly protected or inverted to prevent contamination.
- Critical. Observed small flying insects in soda syrup area.
- Critical. Observed toxic item stored by utensils. Container of lye stored in clean dishes rack. Corrected On Site.
- Critical. Insecticide/rodenticide use not in compliance with regulations. Yellow jacket liquid trap from Raid hanging above drink ice. Corrected On Site.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. A few prep employees and servers with no proof of training.
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7/27/2009 | Routine - Food | Warning Issued |
| No report available. | 5/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/15/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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