- Basic - Duct tape used to repair nonfood-contact surface. Duct tape on cracks in glass door at cook line reach in cooler.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door at back of kitchen.
- Basic - Interior door of chest in disrepair/has exposed insulation. Gasket and interior of lid are separating, preventing door from closing properly.
- Basic - Leaking pipe at plumbing fixture. At dish machine.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelves in ware washing area ned to be painted or sealed.
- Basic - Raw animal food not properly separated from unwashed produce. Raw oysters stored on case of tomatoes. **Corrected On-Site**
- Basic - Stored food not covered in walk-in freezer. Raw chicken, raw beef. **Repeat Violation**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Glass door cooler at cook line. TCS foods temping 44-47 F; corrective action taken: all TCS foods were taken to walk in cooler to chill.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
- 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 - Displayed food not properly protected from contamination. Fried noodles, chopped scallions, sauce. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In hibachi area: rice, 62 F; sprouts, 63 F; pasta, 54 F; less than hours. corrective action taken: product discarded. New product will be held on ice.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. raw shell eggs stored over macaroni and cheese; raw chicken wrapped in bacon, rolls. **Repeat Violation**
- 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 stored over raw beef, on speed rack. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose spigot by dish machine.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Large spoon and scrubbing pads stored in handsink at back of kitchen, jug of cleanser stored in handsink by prep sinks. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink near prep sinks.
- 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. Glass door cooler at cook line.
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in spray bottle stored in wait station.
- Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - oyster tags not marked with last date served.
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08/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
07/24/2014 | Complaint Full | Admin. Complaint Callback Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Mussels 55F, Cole slaw 51F, chicken salad 50F
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. Ham at 113F
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/24/2014 | Complaint Partial | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Bowl or other container with no handle used to dispense food. Used for scooping duck sauce.
- Basic - Cardboard used to line food-contact shelves.
- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in kitchen.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Condensation or other drainage not disposed of according to law. Draining back into reach in cooler on the cookline
- 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. No lid
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Set up as wash, sanitized and rinse
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor tiles missing. By dishmachine
- Basic - Food stored in dry storage area not covered.panko; tempura, flour
- Basic - Grease accumulated under cooking equipment.
- 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.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef
- Basic - Stored food not covered in walk-in freezer.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Krab salad at 48F, corn shrimp salad 54F, broccoli salad 58F, hard boiled egg 65F **Admin Complaint**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Found at 47F
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Tomatoes on the buffet found at 46F
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Employee washed hands with no soap.
- High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. Roast pork on the buffet at 90F **Admin Complaint**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. Raw salmon above vegetable
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef
- 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. Raw chicken above raw beef and raw chicken above raw beef, etc.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Found at 67F
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bag of corn meal with an expiration date of 10/9/13
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. All handles at hand sinks with a heavy food buildup
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink. All sinks in the kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/19/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated dust. Air filters of the ice machine in the wait staff area
- Basic - Case/container/bag of food stored on floor in kitchen. Soy bean salad oil
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor tiles missing. By dish machine
- Basic - Food stored in dry storage area not covered. Rice
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Ice scoop handle in contact with ice. Wait staff area
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Temperature of dishmachine reaching at 100F. Should be reaching a minimum of 120F
- Basic - Paper towel used as liner for food container.
- Basic - Stored food not covered in walk-in cooler 2
- Basic - Stored food not covered in walk-in freezer.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Cabbage salad 49F, chocolate pudding 60F, tapioca pudding 63F, cheesecake 68F, pasta salad 51F **Admin Complaint** **Repeat Violation**
- High Priority - Clams/mussels/oysters cold held at a temperature greater than 41 degrees Fahrenheit. Oysters 44F in the walk in cooler 2
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cabbage at 44F I'm walk in cooler 2
- High Priority - Dented/rusted cans present. 2 cans of pear slices and 1 can of hoisin sauce
- High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. Roast pork on the buffet found at 90F **Admin Complaint** **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw beef over egg rolls
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled. **Admin Complaint** **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Admin Complaint** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Bucket stored in hand sink in the wait staff area
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Beverage cooler in the wait staff area
- Intermediate - No soap provided at handwash sink. Hand sink by three compartment sink **Admin Complaint** **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Written plan is incomplete
- Intermediate - Slicer blade soiled with old food debris. **Admin Complaint** **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination. Bag of bread crumbs
- Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. No ph meter to check sushi rice
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2/11/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Attached equipment soiled with accumulated dust. Ir filters on the ice machine
- Basic - Build-up of grease on nonfood-contact surface. Exterior of rice cooker.
- Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor drains/drain covers heavily soiled.
- Basic - Floor tiles missing. Under ware wash area
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard boxes
- High Priority - Rare roast hot held at 130 degrees Fahrenheit or above. Roast pork Found at 123F on the buffet
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by two compartment prep sink **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Slicer blade soiled with old food debris.
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12/26/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/22/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Cooler next to reach in freezer at 55F
- Basic - Grease accumulated under cooking equipment. Fryers
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Reusing raw chicken boxes to store frozen raw beef
- Basic - Water leaking from faucet/faucet handle. Hand sink by three compartment sink
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working container of food not labeled in English.
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Corn shrimp salad 53F, pasta salad 50F, mussels 59F **Admin Complaint** **Repeat Violation**
- High Priority - Cooked meat/poultry cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 50F and cooked wonton 48F
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Found at 48F on buffet
- 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. Found at 0ppm after four cycles **Admin Complaint** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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.
- High Priority - Employee washed hands with no soap.
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Raid
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Wonton at 119F
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw oysters above pasta salad
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs above sauce
- 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. Raw chicken above raw beef
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employe wash gloves and continue to use on hands
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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8/15/2013 | Routine - Food | Administrative complaint recommended |
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shells over an open container of soy sauce **Warning**
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4/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Attached equipment soiled with accumulated dust. Air filters on the ice machine **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Bowl rice as ice scoop **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - Food stored in dry storage area not covered.flour and corn starch **Warning**
- Basic - Food stored on floor. Big bowl of hot dogs **Corrected On-Site** **Warning**
- Basic - Ice scoop handle in contact with ice. **Repeat Violation** **Warning**
- Basic - In-use ice scoop stored on soiled surface between uses. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Hotdogs **Corrected On-Site** **Warning**
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. Msg container for storing rice **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Stored food not covered in walk-in freezer. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Squid salad at 58F, corn shrimp salad at 53F, ham at 46F **Warning**
- High Priority - Dented/rusted cans present. See stop sale. Tick soy sauce can **Warning**
- 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. 00ppm after three cycle **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. **Warning**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Raw shells over an open container of soy sauce **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw seafood about fruit **Warning**
- 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 beef **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site** **Warning**
- Intermediate - Soil residue in food storage containers. **Warning**
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2/18/2013 | Complaint Full | Warning Issued |
- Not enough light in walk in cooler
- Observed MSG and sugar in containers that were not labeled
- Observed bag in the box soda on the floor
- Observed bowl for scooping spices COS
- Critical - Observed containers soiled COS
- Observed cups, lids, to go containers on the floor
- Observed dumpster lids open
- Critical - Observed fire extinguisher not properly mounted
- Observed food not covered in the cooler
- Observed grease buildup on flour under fryers
- Observed grease buildup on outside of oven and fryers
- Observed hood filters. For the hit back w/ grease bldg
- Observed ice scoop stored in ice bin
- Critical - Observed insecticide for home use in establishment COS
- Critical - Observed interior of cooler soiled.
- Observed knives stored between reach in cooler and prep table COS
- Critical - Observed no backflow on splitter added to faucet of mop sink
- Observed no date marking of foods held for 24 hours or longer
- Critical - Observed no hot water
- Observed old ranch dressing bottles reused for storing MSG and sugar
- Observed pizza on the buffet @ 115F
- Observed raw beef stored above ready to eat vegetables COS
- Observed raw chicken above ready to eat foods
- Observed raw chicken stored above raw beef
- Observed spoons stored handles down not up
- Observed torn bag of tampura batter mix COS
- Critical - Observed walk in cooler shelves rusted
- Observed wall soiled w/flour and food debris COS
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10/24/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
|
10/16/2012 | Complaint Full | Call Back - Complied |
- 02-22-1 Ready to eat, Potentially hazardous food prepared on site and held more than 24 hours with not properly date marked
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9/11/2012 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days. oyster tags
- Critical - Insecticide/rodenticide use not in compliance with regulations. Raid ant and roach in use. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit. Reach in freezer 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.
- Observed bowl used for a rice scoop.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored in ice used for drinks. carton milk in a walmart bag stored in ice machine in the wait staff area
- Critical - Observed handwash sink used for purposes other than handwashing. pitcher in the wait staff area Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Scooping sugar with a bowl
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed mild buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp at 51 degrees in reach in cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi on buffet at 76 degrees. Action : Mgr discarded all sushi on the buffet
- Critical - Observed potentially hazardous food thawed at room temperature. bag of Shrimp Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils stored in crevices between equipment. Knives Corrected On Site.
|
8/16/2012 | Complaint Full | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment or utensils not designed or constructed in a durable manner. bowl for rice scoop
- Critical - Establishment not maintaining shellstock tags for 90 days. Repeat Violation.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed air filters on ice machine soiled with accumulated dust.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed dented/rusted cans. Oyster sauce and ground bean sauce Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site.
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up. reach in freezer across from woks. Corrected On Site.
- Observed personal care item stored with food. employee bicycle. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls and chicken at 52 degrees after 2 hours. Corrective action: Manager had all the food removed out of the 2 door cooler and placed in the walk in cooler which are maintaining at 41 degrees or lower
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Salmon and Imitation crab found at 48 degrees in sushi cooler. Corrective action: Manager had all potentially hazardous food in the sushi cooler disscarded.
- Critical - Observed potentially hazardous food thawed at room temperature. seafood Corrected On Site. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above dumpling in the walk in freezer. Corrected On Site.
- Critical - Observed soil residue in storage containers. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet mop not hung to dry.
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7/10/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm after 4 cycles
- Critical - Displayed food not properly protected from contamination. Bread crumbs, tempura
- Critical - Displayed food not properly protected from contamination. Chow mein noodles and chives on the buffet
- Critical - Establishment not maintaining shellstock tags for 90 days.
- Critical - Insecticide/rodenticide use not in compliance with regulations. Raid Flying insecticide
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees. Wait staff areas
- Critical - No proof of required employee training provided.
- Observed build-up of grease on hood filters.
- Critical - Observed dented/rusted cans. 5 cans of pineapples and 1 can of mandarine oranges.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed food debris accumulated on walk in cooler floor.
- Critical - Observed food stored on walk in freezer floor.
- Observed gaskets with food debris build-up.
- Critical - Observed handwash sink used for purposes other than handwashing. Storing glasses. Corrected On Site.
- Critical - Observed interior of reach-in freezer soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Imitation crab was found at 47 degrees in the sushi display cooler. Establishment had all seafood doubled stacked
- Critical - Observed potentially hazardous food thawed in standing water. all meats Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored above imitation crab in the walk in freezer.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken stored above raw beef in the walk in cooler
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken stored above raw shrimp in walk in cooler 2
- Observed utensils stored in crevices between equipment. Knives
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried fish found at 109 degrees and stuff shrimp 118 degrees on the buffet
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Wet mop not hung to dry.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. Handsink in wait staff station
- Critical - No proof of required employee training provided. New establishment. All employees must be certified by the next routine inspection
|
12/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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