- Basic - Accumulation of debris inside warewashing machine- interior door walls. **Warning** Upon callback observed interior walls of dish machine soiled. Upon callback observed observed interior of dish machine soiled.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning** Upon callback observed the fan cover in the walk-in cooler having an accumulation of dust- Upon callback observed fan cover in the walk-in cooler has accumulation of dust.
- 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- rice scoops in kitchen and walk-in cooler. **Repeat Violation** **Warning** Upon callback observed scoop handle touching rice in the walk-in cooler.
- Basic - Reach-in cooler gasket torn/in disrepair- cook line. **Warning** Upon callback observed gasket in cook line unit torn. Upon callback observed reach-in cooler gasket torn at the cook line.
- Basic - Walk-in cooler floor soiled. **Warning* Upon callback observed walk-in cooler floor soiled. Upon callback observed walk-in cooler floor soiled.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning** Upon callback observed walk-in cooler shelves encrusted with food debris. Upon callback observed walk-in cooler shelves encrusted with food debris.
- Basic - Wall soiled with accumulated dust- behind sushi cooler. **Warning** Upon callback observed dust on the wall behind the sushi cooler. Upon callback observed dust on the walk behind the sushi cooler.
- 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- chlorine dish machine sanitizer below 50 ppm. Empty chlorine sanitizer bucket replaced. **Corrected On-Site** **Warning** Upon callback observed dish machine chlorine sanitizer below 50 ppm. Upon callback observed chlorine dish machine sanitizer below 50 ppm.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14. Upon callback observed raw marinating chicken in ice bath in walk-in cooler at 40°f, 40°f, observed raw chicken in cases at 47°f, 46°f, 48°f, tofu at 48°f, margarine at 47°f. Observed ambient temperature in walk-in cooler at 46°f. Upon callback observed raw chicken 45°f, 46°f, 46°f, Krab delight 46°f, fried rice 46°f, 49°f, 49°f, cooked chicken 46°f, cooked steak 46°f and raw beef 48°f, in the walk-in cooler.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14. Upon callback observed raw marinating chicken in ice bath in walk-in cooler at 40°f, 40°f, observed raw chicken in cases at 47°f, 46°f, 48°f, tofu at 48°f, margarine at 47°f. Observed ambient temperature in walk-in cooler at 46°f. Upon callback observed fried rice 46°f, 48°f, 49°f, 49°f, Krab delight 46°f, held more than 4 hours per manager and cook.
- Intermediate - Spray bottle containing toxic substance not labeled- at cook line. **Warning** Upon callback observed spray bottle at cook line not labelled. Upon callback observed spray bottle at the cook line not labelled.
- 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** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14. Upon callback observed raw marinating chicken in ice bath in walk-in cooler at 40°f, 40°f, observed raw chicken in cases at 47°f, 46°f, 48°f, tofu at 48°f, margarine at 47°f. Observed ambient temperature in walk-in cooler at 46°f. Upon callback observed raw chicken 45°f, 46°f, 46°f, Krab delight 46°f, fried rice 46°f, 49°f, 49°f, cooked chicken 46°f, cooked steak 46°f and raw beef 48°f, in the walk-in cooler.
|
09/03/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine- interior door walls. **Warning** Upon callback observed interior walls of dish machine soiled.
- Basic - Accumulation of food debris/soil residue on handwash sink- kitchen hand wash sink. **Repeat Violation** **Warning** Upon callback observed hand wash sink soiled in the kitchen.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface- oven and grill. **Warning** upon callback observed build-up of food debris on the grill and oven.
- Basic - Clean utensils or equipment stored on dirty rack. **Warning** upon callback observed clean dishes stored on dirty racks.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning** Upon callback observed the fan cover in the walk-in cooler having an accumulation of dust.
- Basic - Floor tiles cracked, broken or in disrepair- kitchen near back door. **Warning** Upon callback observed floor tiles loose near back door.
- Basic - Food debris accumulated on kitchen floor. **Warning** Upon callback observed food debris on the kitchen floor.
- 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- rice scoops in kitchen and walk-in cooler. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair- cook line. **Warning** Upon callback observed gasket in cook line unit torn.
- Basic - Soiled reach-in cooler gaskets- cook line. **Warning** Upon callback observed reach-in cooler gasket soiled at cook line.
- Basic - Walk-in cooler floor soiled. **Warning* Upon callback observed walk-in cooler floor soiled.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning** Upon callback observed walk-in cooler shelves encrusted with food debris.
- Basic - Wall soiled with accumulated dust- behind sushi cooler. **Warning** Upon callback observed dust on the wall behind the sushi cooler.
- Basic - Wall soiled with accumulated food debris- kitchen. **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- chlorine dish machine sanitizer below 50 ppm. Empty chlorine sanitizer bucket replaced. **Corrected On-Site** **Warning** Upon callback observed dish machine chlorine sanitizer below 50 ppm.
- High Priority - Live, small flying insects in food preparation area. **Warning* Upon callback observed live flies still present in establishment.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14. Upon callback observed raw marinating chicken in ice bath in walk-in cooler at 40°f, 40°f, observed raw chicken in cases at 47°f, 46°f, 48°f, tofu at 48°f, margarine at 47°f. Observed ambient temperature in walk-in cooler at 46°f.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14. Upon callback observed raw marinating chicken in ice bath in walk-in cooler at 40°f, 40°f, observed raw chicken in cases at 47°f, 46°f, 48°f, tofu at 48°f, margarine at 47°f. Observed ambient temperature in walk-in cooler at 46°f.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue- sushi station. **Warning** Upon callback observed interior of sushi cooler soiled with food debris.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers- chicken breast container in walk-in cooler, rice and flour bins in kitchen. **Warning** Upon callback observed soiled chicken breast containers in the walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled- at cook line. **Warning** Upon callback observed spray bottle at cook line not labelled.
- 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** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14. Upon callback observed raw marinating chicken in ice bath in walk-in cooler at 40°f, 40°f, observed raw chicken in cases at 47°f, 46°f, 48°f, tofu at 48°f, margarine at 47°f. Observed ambient temperature in walk-in cooler at 46°f.
|
07/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris inside warewashing machine- interior door walls. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink- kitchen hand wash sink. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface- oven and grill. **Warning**
- Basic - Ceiling tile missing- above reach-in freezer in kitchen. **Warning**
- Basic - Clean utensils or equipment stored on dirty rack. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair- kitchen near back door. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- 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- rice scoops in kitchen and walk-in cooler. **Repeat Violation** **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair- cook line. **Warning**
- Basic - Soiled reach-in cooler gaskets- cook line. **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated dust- behind sushi cooler. **Warning**
- Basic - Wall soiled with accumulated food debris- kitchen. **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- chlorine dish machine sanitizer below 50 ppm. Empty chlorine sanitizer bucket replaced. **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can- kitchen hand wash sink. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue- sushi station. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches- fried rice in walk-in cooler. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers- chicken breast container in walk-in cooler, rice and flour bins in kitchen. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled- at cook line. **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** Upon callback observed sushi rice 52°f, cooked chicken 47°f, 46°f, fried rice 47°f, raw chicken 41°f, 42°f, raw beef 41°f, Krab delight 44°f, in walk-in cooler. This violation must be corrected by 7/30/14.
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07/29/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of debris inside warewashing machine- interior door walls. **Warning**
- Basic - Accumulation of food debris/soil residue on handwash sink- kitchen hand wash sink. **Repeat Violation** **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface- oven and grill. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler- raw chicken. **Warning**
- Basic - Ceiling tile missing- above reach-in freezer in kitchen. **Warning**
- Basic - Clean utensils or equipment stored on dirty rack. **Warning**
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination- drinking above prep area in kitchen. **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- cook line. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils- prep table, on top of clean dishes and on top of dish machine. **Warning**
- Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Warning**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair- kitchen near back door. **Warning**
- Basic - Food debris accumulated on kitchen floor. **Warning**
- Basic - Food stored on floor- tempura batter in kitchen. **Warning**
- 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- rice scoops in kitchen and walk-in cooler. **Repeat Violation** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees- kitchen hand wash sink. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair- cook line. **Warning**
- Basic - Soiled reach-in cooler gaskets- cook line. **Warning**
- Basic - Walk-in cooler floor soiled. **Warning**
- Basic - Walk-in cooler shelves soiled with encrusted food debris. **Warning**
- Basic - Wall soiled with accumulated dust- behind sushi cooler. **Warning**
- Basic - Wall soiled with accumulated food debris- kitchen. **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- chlorine dish machine sanitizer below 50 ppm. Empty chlorine sanitizer bucket replaced. **Corrected On-Site** **Warning**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands- server used windex then handled plate of food for customer with no hand wash. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food- cook. **Warning**
- High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice just finished cooking, time stamp immediately applied by cook. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse- Fried rice 51°f, 54°f, 52°f, 50°f, 54°f, 52°f, 55°f, raw chicken 57°f, 48°f, 48°f, 49°f, 55°f, 47°f, 48°f, cooked roast 48°f, shell eggs 47°f, sirloin 47°f, in walk-in cooler, held more than 4 hours. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can- kitchen hand wash sink. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing- sponge and plastic stored in hand wash sink in kitchen. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue- sushi station. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches- fried rice in walk-in cooler. **Repeat Violation** **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
- Intermediate - Soil residue in food storage containers- chicken breast container in walk-in cooler, rice and flour bins in kitchen. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled- at cook line. **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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07/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. Across from fryers.
- Basic - Cutting board has cut marks and is no longer cleanable. Multiple cutting boards on clean dish rack. One green, one blue, 5 white. Multiple in Make station in prep areas.
- Basic - Employee with no hair restraint while engaging in food preparation. Front line employee.
- Basic - Floor area(s) covered with standing water. All through dish and prep area in back. Manager stated 3 compartment was leaking, but has been repaired. Need to mop floor in order to dry.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle laying in seasoning in orange storage bin in back storage area. Rice, sugar, Panko in prep area.
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make station under microwave in back prep area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Bag of fish eggs thawing in sanitizer side of 3 compartment sink NOT under cold running water. Moved to thaw cooler. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice in cooker at 119° F, not held below 135° more than 4 hours, moved to shallow pan and placed in walk in cooler. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked broccoli and carrots at 89° F, discarded by manager. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Repeat Violation**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Multiple tubs of rice in walk in cooler. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Multiple tubs of rice in walk in cooler. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, marinated chicken in walk in cooler.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Front counter.
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2/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. At cook line.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Clear plastic pans stored near three compartment sink.
- Basic - Observed old food labels stuck to clean and stored dishes at dish storage area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Left on front counter.
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken at walk in cooler. Operator voluntarily discarded product.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. At lobby drink dispenser.
- Intermediate - Encrusted material on can opener blade.
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10/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Open callback observed raw chicken 45,49,47,48, 45, rice 46,46 and 46. observed 1 container with raw chicken with part of contents frozen and other parts at 48. Food had been in cooler, out of temperature since previous day inspection. .See stop sale. 7/15/13 Open callback observed chicken at 46 and 47 held from previous day.
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8/16/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Open callback observed raw chicken 45,49,47,48, 45, rice 46,46 and 46. observed 1 container with raw chicken with part of contents frozen and other parts at 48. Food had been in cooler, out of temperature since previous day inspection. .See stop sale. 7/15/13 Open callback observed chicken at 46° and 47° held from previous day.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected b 7/8/13. Open callback 7/15/13: Mnager had just received SafeStaff employee training booklets and has scheduled training for all establishment employees for 7/17/13 at 8:30am. This violation must be corrected August 15, 2013.
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7/15/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice in walk in cooler.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet mops not stored in a manner to allow the mop to dry.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Open callback observed raw chicken 45?,49?,47?,48?, 45?, rice 46?,46? and 46?. observed 1 container with raw chicken with part of contents frozen and other parts at 48?. Food had been in cooler, out of temperature since previous day inspection. .See stop sale.
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected b 7/8/13.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken and steak.
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5/8/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Warning**
- Basic - Employee beverage containers 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. **Corrected On-Site** **Warning**
- Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice in walk in cooler. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wet mops not stored in a manner to allow the mop to dry. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler at Sushi preparation area, cold held at greater than 41 degrees Fahrenheit. Note: this violation must be corrected by 5/8/13. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit.Note: this violation must be corrected by 5/8/13. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food at sushi line. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon from Southern Seafood has not undergone parasite destruction. Manager will begin performing parasite destruction on site. Note: this violation must be corrected by 5/8/13. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Note: this violation must be corrected b 7/8/13. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Chicken and steak. **Warning**
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5/7/2013 | Routine - Food | Warning Issued |
- Basic - Boxes of oil stored on floor at rear dry storage area.
- Basic - Kitchen Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Leaking pipe at plumbing fixture beneath kitchen hand wash sink. Leaking pipe inside walk in cooler.
- Basic - Objectionable odor inside walk in cooler.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee made bare hand contact with RTE imitation krab meat while preparing dish. Krab was not to be heated treated. **Corrected On-Site**
- High Priority - Multiple kitchen and front Employees rub hands together for less than 20 seconds while washing hands at kitchen sink.
- Intermediate - Accumulation of food debris/grease on kitchen grill. **Corrected On-Site**
- Intermediate - Handwash sink near three compartment sink used for purposes other than handwashing. Large pan lid stored inside sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue near front line make table inside kitchen.
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1/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - OBSERVED "DAWN POWER" DEGREASER STORED AMONGST FOOD AND ABOVE PREP TABLE. REPEAT: 03/13/2012
- OBSERVED CEILING TILES MISSING THROUGHOUT KITCHEN.
- OBSERVED CHICKEN HELD AT 49? FAHRENHEIT AT PRE TABLE. STOP SALED. HELD LONGER THAN FOUR HOURS. REPEAT: 03/13/2012
- OBSERVED CHICKEN UNCOVERED IN WALK IN COOLER.
- OBSERVED CUTTING BOARD AT PREP STATION #1 PITTED AND GROOVED. REPEAT: 03/13/2012.
- OBSERVED CUTTING BOARD AT PREP STATION #2 PITTED AND GROOVED.
- OBSERVED CUTTING BOARD AT PREP STATION #3 PITTED AND GROOVED.
- Critical - OBSERVED DRINK STATION (LOBBY) NOZZELS WITH MOLE-LIKE SUBSTANCES.
- Critical - OBSERVED EMPLOYEE DONNING GLOVES WITHOUT WASHING HANDS AT KITCHEN. REPEAT: 03/13/2012
- Critical - OBSERVED EMPLOYEE WASH HANDS FOR APPROXIMATELY 6 SECONDS AT KITCHEN HAND WASH SINK.
- Critical - OBSERVED EMPLOYEE WASHING HANDS AT FRON HANDWASH SINK FOR LESS THAN APPROXIMATELY 5-6 SECONDS.
- OBSERVED EMPLOYEES ENGAGED IN FOOD PREPARATION WITHOUT HAIR RESTRAINTS.
- Critical - OBSERVED ENCRUSTED CAN OPENER ATTACHED TO PREP TABLE.
- OBSERVED GASKETS IN POOR REPAIR IN KITCHEN.
- OBSERVED IMPROPER COOLING OF VEGETABLES AT ROOM TEMPERATURE.
- Critical - OBSERVED KITCHEN HANDWASH SINK LACKING PAPER TOWELS. CORRECTED ON SITE.
- OBSERVED LIQUID IN SPRAY BOTTLE WITHOUT LABEL IN WALK IN COOLER.
- Critical - OBSERVED SINKS IN KITCHEN AREA UTILIZED FOR PURPOSES OTHER THAN HAND WASHING.
- OBSERVED TWO BOXES OF PLASTIC CUPS STORED ON FLOOR OF DRY STORAGE.
- OBSERVED UTENSILS STORED IN UNCLEAN UNTENSIL HOLDER.
- OBSERVED WIPING CLOTH STORED ON FLOOR BEHIND THREE COMPARTMENT SINK.
- STOP SALE ISSUED. REPEAT: 03/13/2012
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7/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Obseerved Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Observed Food-contact surfaces in contact with potentially hazardous food not cleaned at least every four hours. Observed grill in kitchen area with large debris build up.
- Observed No suitable facilities provided to store employee clothing and other possessions.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open cup of red punch stored on preparation table in kitchen next to chopped onions.
- Observed cutting board grooved/pitted and no longer cleanable in kitchen area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee changed gloves, moved from food preparation to handling clean dishes without washing hands.
- Observed food debris accumulated on kitchen floor underneath equipment .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed Eel stored in reach in cooler at front counter at 52 degrees F. Held longer than four hours. Stop sale issued.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed the following items at the noted temperatures at kitchen cold holding table: 1lb of Chicken Strips at 52 degrees F, 1lb of Raw Chicken at 57 degrees F, 1lb of Pre-cooked Medium rare beef at 57 degrees F, and 1lb of Raw shrimp at 52 degrees F. All items listed were held longer than four hours at their respective temperature. Stop sale issued.
- Critical - Observed raw animal food stored over ready-to-eat food. Observed shelled eggs stored over ready to eat sauces at walk in cooler. Corrected On Site.
- Critical - Observed steak not cooked to proper internal cooking temperature of 155 degrees Fahrenheit for 15 seconds. Observed Steak removed from grill with internal temperature of 100 degrees F. Corrected On Site.
- Critical - Observed toxic item stored by food. Observed chemical cleaners in spray bottles stored with sauces under counter near register area.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair; black cabinet door at drink station.
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9/29/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; ground tuna 48F, seafood salad 58F, chicken 52F, wht rice 52F, krab 50F, fried rice 51F, chicken 56F, steak 46F. This violation must be corrected by : 9-28-11.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; walk in cooler at 50F, reach in cooler at sushi bar at 58F. This violation must be corrected by 9-28-11.
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair; black cabinet door at drink station.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions; ladies dispenser jammed.
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9/28/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; walk in cooler at 50F, reach in cooler at sushi bar at 58F. This violation must be corrected by 9-28-11.
- Critical - Hand wash sink lacking proper hand drying provisions; ladies dispenser jammed.
- Critical - Hot water not provided/shut off at employee hand wash sink; sushi bar. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit; missing in 2 coolers.
- Critical - No proof of required employee training provided. This violation must be corrected by : 11-28-11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils; sushi bar by soup kettle.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue; fish juice wiith bad odor pooling on bottom of thaw cooler.
- Observed nonfood-contact equipment in poor repair; black cabinet door at drink station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; ground tuna 48F, seafood salad 58F, chicken 52F, wht rice 52F, krab 50F, fried rice 51F, chicken 56F, steak 46F. This violation must be corrected by : 9-28-11.
- Observed residue build-up on nonfood-contact surface; wall and pipe under hand sink near dish area.
- Critical - Observed rodent activity as evidenced by rodent droppings found; approximately 30 old and hard in cabinet under drink station. This violation must be corrected by : 9-28-11.
- Observed single-service items stored on floor; case of chopsticks in storage area. Corrected On Site.
- 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; sushi bar.
- Critical - Working containers of food removed from original container not identified by common name; rice wine vinegar on cook line.
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9/27/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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9/8/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit; make table. Repeat Violation. 6-22-10
- Critical - Violation: 08A-28-1 Observed food stored on floor; fry oil and soy sauce. Repeat Violation. 6-22-10 and 9-28-10.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area; flour, rice, etc. on storage shelf. Repeat Violation. 6-22-10.
- Critical - Violation: 12A-16-1 Observed employee fail to wash hands when donning gloves. Repeat Violation. 9-28-10.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table. Repeat Violation. 6-22-10.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation. 9-28-10.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface; walk in cooler shelves rusty.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times; dish area sink blocked by large pan lid. Repeat Violation. 9-28-10.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions; dish area. Repeat Violation. 9-28-10.
- Critical - Violation: 41A-08-1 Observed toxic item stored by utensils; bathroom cleaner. Repeat Violation. 6-22-10.
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4/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days; no proof of parasite destruction on sushi fish.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; steak, tuna, tofu and roe at 53F in make table. This violation must be corrected by : 4-14-11.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above; sushi rice at 99F with no Time as a Public Health Control. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; turbo air make table at 53F. This violation must be corrected by : 4-14-11.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; walk in cooler at 45F. This violation must be corrected by : 4--14-11.
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit; make table. Repeat Violation. 6-22-10
- Critical - Violation: 08A-28-1 Observed food stored on floor; fry oil and soy sauce. Repeat Violation. 6-22-10 and 9-28-10.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area; flour, rice, etc. on storage shelf. Repeat Violation. 6-22-10.
- Critical - Violation: 12A-16-1 Observed employee fail to wash hands when donning gloves. Repeat Violation. 9-28-10.
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table. Repeat Violation. 6-22-10.
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-22-1 Observed encrusted material on can opener. Repeat Violation. 9-28-10.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface; walk in cooler shelves rusty.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink; sushi bar.
- Critical - Violation: 28-14-1 Observed evidence of mop/cleaning waste water dumped onto ground.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture; cookline handsink.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture; dish machine spray faucet handles are missing and leaking.
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times; dish area sink blocked by large pan lid. Repeat Violation. 9-28-10.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions; dish area. Repeat Violation. 9-28-10.
- Critical - Violation: 41A-08-1 Observed toxic item stored by utensils; bathroom cleaner. Repeat Violation. 6-22-10.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-08-1 No proof of required employee training provided.
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4/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; turbo air make table at 53F. This violation must be corrected by : 4-14-11.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; walk in cooler at 45F. This violation must be corrected by : 4--14-11.
- Equipment or utensils not designed or constructed in a prooper manner; pan with no handle being used as a scoop in rice
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days; no proof of parasite destruction on sushi fish.
- Critical - Hand wash sink lacking proper hand drying provisions; dish area. Repeat Violation. 9-28-10.
- Critical - Handwash sink not accessible for employee use at all times; dish area sink blocked by large pan lid. Repeat Violation. 9-28-10.
- Critical - Handwashing cleanser lacking at handwashing lavatory; dish area.
- Critical - Hot water not provided/shut off at 3 comartment sink.
- Critical - Hot water not provided/shut off at employee hand wash sink; cookline.
- Critical - Hot water not provided/shut off at employee hand wash sink; sushi bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container; flour.
- No Heimlich maneuver sign posted.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit; make table. Repeat Violation. 6-22-10
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation. Corrected On Site.
- Critical - No proof of required employee training provided.
- Critical - Observed an open beverage container on a food preparation table. Repeat Violation. 6-22-10.
- Observed attached equipment soiled with accumulated dust; walk in cooler motor.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; walk in cooler shelves rusty.
- Critical - Observed employee fail to wash hands when donning gloves. Repeat Violation. 9-28-10.
- Critical - Observed encrusted material on can opener. Repeat Violation. 9-28-10.
- Critical - Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical - Observed food stored on floor; fry oil and soy sauce. Repeat Violation. 6-22-10 and 9-28-10.
- Critical - Observed handwash sink used for purposes other than handwashing; rice in dish area handsink.
- Critical - Observed handwash sink used for purposes other than handwashing; whisk in cookline handsink.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; shell eggs next to milk and margarine.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods; shell eggs over various sauces.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue; accumulated fish blood on botom of reach in cooler in back. Repeat Violation. 6-22-10.
- Observed leaking pipe at plumbing fixture; cookline handsink.
- Observed leaking pipe at plumbing fixture; dish machine spray faucet handles are missing and leaking.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; chicken at 49F in walk in cooler. Repeat Violation. 6-22-10. This violation must be corrected by : 4-14-11.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; steak, tuna, tofu and roe at 53F in make table. This violation must be corrected by : 4-14-11.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; milk in walk in cooler. Repeat Violation. 6-22-10
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed toxic item stored by utensils; bathroom cleaner. Repeat Violation. 6-22-10.
- Critical - Observed uncovered food in holding unit/dry storage area; flour, rice, etc. on storage shelf. Repeat Violation. 6-22-10.
- Critical - Observed unlabeled spray bottle.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above; sushi rice at 99F with no Time as a Public Health Control. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Working containers of food removed from original container not identified by common name; bulk containers of panko, sugar, salt, flour (??)
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4/13/2011 | Routine - Food | Warning Issued |
- Critical. Observed shell eggs in use or stored with cracks or broken shells.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above, noodles at 119F and rice at 115F at front counter. Corrected On Site.
- Critical. Observed food stored on floor; bucket of pickled ginger in walk in cooler.
- Critical. Observed food stored on floor; case of fryer oil and salad in storage area.
- 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.
- Critical. Observed employee fail to wash hands when donning gloves.
- Critical. Observed employee fail to wash hands when changing gloves.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Observed single-service articles stored without protection from contamination; to go boxes need to be stored inverted.
- Critical. Handwash sink not accessible for employee use at all times; blocked by trash can.
- Critical. Hand wash sink lacking proper hand drying provisions; dish area.
- Critical. Hand wash sink lacking proper hand drying provisions; men's room.
- Observed floor area(s) covered with standing water.
- Critical. Observed toxic item stored by food; degreaser on prep table.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening; milk.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; sour cream, turkey and fish in marinade all at 54 F in walk-in cooler. This violation must be corrected by : 6-23-10.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above; sumo sauce at 120 F and sushi rice at 117 F.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures; walk-in cooler at 54 F. This violation must be corrected by : 6-23-10.
- Critical. No conspicuously located thermometer in holding unit; walk-in cooler, cook's line make tables and dessert reach-in.
- Critical. Observed food stored on floor; cases of vegetable oil in storage area.
- Critical. Observed uncovered food in holding unit/dry storage area; uncooked rice in storage area.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue; kitchen.
- Observed single-service articles stored without protection from contamination; to go items need to be stored inverted.
- Observed food debris accumulated on kitchen floor dry storage and front counter back area around dessert cooler.
- Observed ceiling in disrepair; kitchen.
- Critical. Observed toxic item stored by food degreaser. Corrected On Site.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
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6/22/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 05-09-1 No conspicuously located thermometer in holding unit. Reachin cooler front line. TIME EXTENDED TO NEXT UNANNOUNCED INSPECTION.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment. Fryers. TO NEXT UNANNOUNCED INSPECTION.
- Critical. Violation: 53B-08-1 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 : 12-19-09.
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2/12/2010 | Routine - Food | Call Back - Complied |
- Critical. No conspicuously located thermometer in holding units. IN ALL COOLING UNITS THAT DOES HAVE ONE.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands before putting gloves on.
- Observed grease accumulated under cooking equipment. FRYERS.
- Observed food debris accumulated on kitchen floor underneath the equipment.
- Critical. The CURRENT Hotel and Restaurant license not properly displayed.
- 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. IN THE PROCESS OF GETTING ALL THE EMPLOYEES TRAINED.
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2/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice, pasta in walkin cooler. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice at 112 and 65 at prep area at front counter. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Shrimp at 94 and rice at 112 in steam table. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. Reachin cooler front line.
- Critical. Observed food stored on floor. Half case of brown sugar in kitchen dry storage area.
- Critical. Observed food stored on floor. Rice by manager office.
- Critical. Observed uncovered food in holding unit/dry storage area. Green peas in reachin freezer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Teriyaki sauce. 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. Rice
- Critical. Observed hand wash sink used for purpose other than washing hands. Wiping clothes in sink at front counter.
- Critical. Observed hand wash sink used for purpose other than washing hands. Shrimp and wisp in sink in kitchen.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over sushi rice at prep area at front counter. Repeat Violation.
- Food-contact surface not smooth and easily cleanable. Sushi mat
- Critical. Observed encrusted material on can opener.
- Critical. Observed interior of reach-in cooler soiled with accumulation of water and food residue in kitchen.
- Critical. No handwashing sign provided at a handsink used by food employees. In kitchen. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory. In kitchen Corrected On Site.
- Observed grease accumulated under cooking equipment. Fryers
- Observed food debris accumulated on kitchen floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Manager on duty Raoul Emile. This violation must be corrected by : 12-19-09.
- 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 : 12-19-09.
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10/19/2009 | Routine - Food | Warning Issued |
| No report available. | 3/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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