- Basic - Dishmachine has no data plate/operating specifications. **Warning**
- Basic - Objectionable odor in establishmen-raw chicken gas like smell in kitchen. **Warning**
|
10/02/2014 | Complaint Full | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Most boards throughout facility. **Warning**
- Basic - Dishmachine has no data plate/operating specifications. **Warning**
- Basic - Objectionable odor in establishmen-raw chicken gas like smell in kitchen. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks for dish machine **Warning**
|
07/28/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Cutting board has cut marks and is no longer cleanable. Most boards throughout facility. **Warning**
- Basic - Dishmachine has no data plate/operating specifications. **Warning**
- Basic - Equipment in poor repair. Handwash sink in dishwash area, falling off wall and plumbing underneath not operational. **Warning**
- Basic - Food stored under dripping water line/condenser in walk in cooler. **Warning**
- Basic - Food-contact surface not smooth and easily cleanable. Terry type towel in sushi rice at sushi bar. **Warning**
- Basic - Hood heavily soiled with accumulated runny, drippy, sludgy grease. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
- Basic - Nonbagged garbage in dumpster. **Warning**
- Basic - Objectionable odor in establishmen-raw chicken gas like smell in kitchen. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover-cookline. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dish racks for dish machine **Warning**
- Basic - Wash solution not clean. Dishmachine water and water reserve heavily soiled with grease and old food. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Octopus cooked and cooled and found at 72° after owner states 2 hours. Product found covered and stacked. Advised reheat and corrected on site by rapid reheat to 171°. **Warning**
- High Priority - Displayed food not properly protected from contamination. Guest scooping ice cream with hand and arm completely submerged in product. **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. Krab salad 64°, tomatoe salad 68°, sliced Mellon 52°, hard boiled eggs 59°, cut cabbage 49°, raw beef 45°, **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Buffet-fried rice 113, chicken on a stick 122-128°, seafood with cheese casserole 92-147°. Fried shrimp125-151°, **Warning**
- High Priority - Presence of insects, rodents, or other pests. Open dumpster lid with un bagged garbage heavily covered with flys and bugs of different kinds. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw fish over cream cheese and noodles in sushi bar cooler. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Chemicals including paint and extermination spray over dry storage area. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Bus pan full of dirty dishes sitting on Handwash sink in Dishmachine area. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dirty dishes and other items in sink basin at sushi station. **Warning**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water takes too long to get hot. **Warning**
- Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic cambros and containers broken and cracked. **Warning**
|
07/25/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Freezer **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
- Basic - In-use tongs stored on equipment door handle between uses. Rice tongs **Corrected On-Site**
- 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. **Corrected On-Site**
- Basic - Reuse of single-use gloves. Hibachi/sushi chef. Re educated **Corrected On-Site**
- Basic - Soiled chest freezer gaskets. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. Whole shell eggs. Less than 2 hours **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. eanut chicken 114-125°. Less than 1 hour, recommended rapid reheat to 165°
- Intermediate - Handwash sink used for purposes other than handwashing. Observed cook filing cooking pot in hand wash sink on cooks line
|
07/23/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In thai rice **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cases of food on walkin freezer floor **Corrected On-Site** **Repeat Violation**
- Basic - Employee preparing food in customer section of dining room.**Corrected On-Site** **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw shrimp in prep sink **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw chicken over cooked pork in cook line cooler drawers **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Discussed with operator about using time as a public health control for shell eggs. Recommended rapid chill
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk opened previous day. Explained difference between spoilage date and the necessity of date marking to prevent bacterial growth
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Rice pots in back kitchen area **Repeat Violation**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -5° **Repeat Violation**
|
1/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Stored food not covered in walk-in cooler./ wontons **Warning** did not observe food stored on walkin cooler floor. Food was observed being stored on walkin freezer floor.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.at drink station **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ calibrated thermometer was at 40. F, couldn''t calibrate because operator did not have available tools **Warning** thermometer off - 5°.
- Intermediate - Rice pot heavily encrusted with grease and/or soil deposits. **Warning**
|
1/29/2014 | Complaint Full | Call Back - Complied |
- Basic - All Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Food stored on floor./ noodles **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Stored food not covered in walk-in cooler./ wontons **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.at drink station **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Salt and sugar **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. On buffet line 2 hours 57°f, rapid chilled product **Warning**
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.on buffet line for 2 hours 57°f, had product rapid chill **Warning**
- High Priority - Dented/rusted cans present. One can of loquats, owner discarded product **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./ **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook **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 product has just been placed in the buffet 1/2 hr ago- re- educated and explained the importance of having the time on the product- **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above./ baked chicken on buffet line 96°-114°f after 1 hour, owner discarded product **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler./raw beef and chicken stored in same container **Warning**
- Intermediate - Moderate Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit./ calibrated thermometer was at 40°. F, couldn't calibrate because operator did not have available tools **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./ corn starch mix **Warning**
- Intermediate - Rice pot heavily encrusted with grease and/or soil deposits. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled./ in drink station **Warning**
|
11/26/2013 | Complaint Full | Warning Issued |
- Basic - /walk-in freezer floor soiled. Old food debis throughout under shelves **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers on prep line **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Throughout cook line
- High Priority - Raw animal food not properly separated from ready-to-eat food. Cooks line. raw chicken behind ready to eat vegetables on cooks line **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. Service station. Operator shut off due to leaking pipe. In process of getting repaired. Recommend servers wash hands twice when using this hand sink.
|
11/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
9/12/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- No Violations Were Observed
|
7/5/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease on nonfood-contact surface. Under woks. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Bags of ice **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Between prep table and cooler on cooks line **Warning**
- Basic - Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Employee preparing food in customer section of dining area. Won tons and cheese rangoons. **Warning**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Warning**
- Basic - Food stored in dry storage area not covered. Breading. **Warning**
- Basic - Food stored on floor. Broccoli on floor in front of mop sink. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Heavy Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mongolian bar reach in cooler **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. 9 drawer cooler on cooks line **Warning**
- Basic - Reuse of single-use number 10 cans. On cooks line. **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. Live roaches found in restaurant. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flash lightbin walk in cooler and freezer **Warning**
- Basic - Walk-in cooler shelves heavily soiled with a heavy amount of encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen **Warning**
- High Priority - 2 Dented/rusted cans present. See stop sale.water chestnuts: 10lbs total **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried zuccini 115 to 119 on buffet line, chicken on a stick 110 on buffet line. Recommended re-heat to 165 **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over imitation krab meat scallions in cooler on cooks line. Raw sausage over sauces in walk-in cooler. Sheetpans of saran wrapped raw chicken stored over coconut shrimp and raw beef in walk in on speed racks. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer on cooks line top shelf **Warning**
- High Priority - servers handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. Operator states that supplier has been out of oysters for about 1 month. **Warning**
- Intermediate - Heavily Encrusted material on can opener blade. **Warning**
- Intermediate - Heavy Accumulation of food debris/grease on food-contact surface. Rice cooker in kitchen. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - Spray bottle containing toxic substance not labeled. White bottle on cooks line top shelf **Warning**
|
6/27/2013 | Routine - Food | Emergency Order Callback Time Extension |
- Basic - Build-up of grease on nonfood-contact surface. Under woks. **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in freezer. Bags of ice **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment. Between prep table and cooler on cooks line **Warning**
- Basic - Cutting board has heavy cut marks and is no longer cleanable. **Warning**
- Basic - Employee preparing food in customer section of dining area. Won tons and cheese rangoons. **Warning**
- Basic - Employee used food thermometer to measure food temperatures without first cleaning the thermometer. **Warning**
- Basic - Food stored in dry storage area not covered. Breading. **Warning**
- Basic - Food stored on floor. Broccoli on floor in front of mop sink. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Heavy Food debris/dust/soil residue on dry storage shelves. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Mongolian bar reach in cooler **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. 9 drawer cooler on cooks line **Warning**
- Basic - Reuse of single-use number 10 cans. On cooks line. **Warning**
- Basic - Screen in door torn/in poor repair - vermin present. Live roaches found in restaurant. **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Had to use flash lightbin walk in cooler and freezer **Warning**
- Basic - Walk-in cooler shelves heavily soiled with a heavy amount of encrusted food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen **Warning**
- High Priority - 2 Dented/rusted cans present. See stop sale.water chestnuts: 10lbs total **Warning**
- Basic - High Priority - Dead roaches on premises. 2under buffet lines,15 to 20 in dry storage, 2 dead in dish area, 10 to 15 along side of ice machine, 1dead in plastic sleeve of lids **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried zuccini 115° to 119° on buffet line, chicken on a stick 110° on buffet line. Recommended re-heat to 165° **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp over imitation krab meat scallions in cooler on cooks line. Raw sausage over sauces in walk-in cooler. Sheetpans of saran wrapped raw chicken stored over coconut shrimp and raw beef in walk in on speed racks. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found.15 live roaches in dry storage, 3live in can storage area 1live under clean dish table,several Live behind wall panel in dish area. 4 live in dish area behind loose wall panel, 2 live in mongolian bar area, 2 live under 9 drawer cooler, 1live behind light switch by hand sink in kitchen 4 under prep tables. Several amount in wall behind prep table next to mop sink. **Warning**
- High Priority - Roach excrement and/or droppings present. Pepperlike substance behind prep table against wall. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. Cook line and walkin cooler **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bulk sugar container, observed black debris moderately on surface. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Hand sanitizer on cooks line top shelf **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm. Corrected to 50ppm **Corrected On-Site** **Warning**
- High Priority - servers handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
- Intermediate - Establishment not maintaining oyster tags for 90 days. Operator states that supplier has been out of oysters for about 1 month. **Warning**
- Intermediate - Heavily Encrusted material on can opener blade. **Warning**
- Intermediate - Heavy Accumulation of food debris/grease on food-contact surface. Rice cooker in kitchen. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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 - Spray bottle containing toxic substance not labeled. White bottle on cooks line top shelf **Warning**
|
6/26/2013 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- 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. Ice machine scoop has no handle
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Exterior of food containers
- Basic - Build-up of soil/debris on the floor under shelving. Prep area
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. On the cook line
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. In the walk in coler
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Dry ingredient bins
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in prep sink in standing water
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Corn starch at 92?F on cook line, made with the last 20minutes, operator rapid chilled in freezer to 41?F. **Corrected On-Site**
- High Priority - Raw animal food stored in same container as ready-to-eat food. Raw chicken stored next to potatoes on prep table, chicken liquid pooled from chicken container to potatoes.
- Intermediate - Encrusted material on can opener blade. Heavily soiled
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid
|
2/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.- food storage containers cracked
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed mild buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food.- raw shrimp over precooked krab in reachin cooler
- Critical - Observed raw animal food stored over ready-to-eat food.- raw beef over melons in the walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
|
8/27/2012 | Complaint Full | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.-ice bin Corrected On Site.
- Observed personal care item stored with food. Corrected On Site.
- Critical - Observed unlabeled spray bottle.- blue liquid
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
6/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed gaskets with slimy/mold-like build-up.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- ice
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw oysters over veggies in reachin cooler Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Observed utensils stored in crevices between equipment.
|
5/17/2012 | Complaint Full | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.- cloth under cutting boards- Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.- apron on chicken
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food stored on floor.- walkin cooler
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.- sugar and rice
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in standing water.- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.- raw beef over produce in walkin cooler- Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.- raw chicken and raw beef being prepared on same prep table with chicken liquid getting into beef
- Critical - Observed torn packages/bags of food exposing the contents to contamination.-bread crums
|
3/8/2012 | Complaint Full | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed grease accumulated on kitchen floor.- throughout
- Critical - Observed interior of reach-in cooler soiled with moderate accumulation of food residue.- sushi line
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.- corn starch out for 25 min at 51 degrees- rapid chill- Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.- walkin cooler- Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/28/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 08A-20-1 Prepped food not properly protected from contamination during prep. Employee prepping, chopping and dicing vegetables in dining room.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area-foods in reach in cooler in ice cream chest freezer room.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice-wait station and ice machine in kitchen.
- Critical - Violation: 12B-02-1 Observed employee drinks stored in preparation or other restricted area-drinks in dishwash area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-all cutting boards throughout kitchen heavily grooved and stained.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses-cloth left on counter by ice cream station.
- Critical - Violation: 22-20-1 Observed moderate buildup of slime in the interior of ice machine.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface-all flat surfaces 5hroughout kitchen and dishwashing rooms.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Employee washing drink pitchers in wait station handwash sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions-no towels at hws in wait station.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease-hood and filters at sushi/hibachi area and cookline in kitchen.
|
12/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 01B-16-1 Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffet line, cut cantalope-54F, Chocolate pudding-56F, Raw pork, raw chicken and other proteins at sushi bar area 47-48F.- during callback cantalope and chocolate pudding between 49-50 degrees at buffet and raw beef and raw pork and krab stick between 46-49 degrees at sushi bar.
- Critical - Violation: 08A-20-1 Prepped food not properly protected from contamination during prep. Employee prepping, chopping and dicing vegetables in dining room.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area-foods in reach in cooler in ice cream chest freezer room.
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice-wait station and ice machine in kitchen.
- Critical - Violation: 12B-02-1 Observed employee drinks stored in preparation or other restricted area-drinks in dishwash area.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable-all cutting boards throughout kitchen heavily grooved and stained.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses-cloth left on counter by ice cream station.
- Critical - Violation: 22-20-1 Observed moderate buildup of slime in the interior of ice machine.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface-all flat surfaces 5hroughout kitchen and dishwashing rooms.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Employee washing drink pitchers in wait station handwash sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions-no towels at hws in wait station.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease-hood and filters at sushi/hibachi area and cookline in kitchen.
|
12/9/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Hand wash sink lacking proper hand drying provisions-no towels at hws in wait station.
- Observed attached equipment soiled with accumulated grease-hood and filters at sushi/hibachi area and cookline in kitchen.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface-all flat surfaces 5hroughout kitchen and dishwashing rooms.
- Observed cutting board grooved/pitted and no longer cleanable-all cutting boards throughout kitchen heavily grooved and stained.
- Critical - Observed employee drinks stored in preparation or other restricted area-drinks in dishwash area.
- Critical - Observed handwash sink used for purposes other than handwashing. Employee washing drink pitchers in wait station handwash sink.
- Observed ice scoop with handle in contact with ice-wait station and ice machine in kitchen.
- Critical - Observed moderate buildup of slime in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffet line, cut cantalope-54F, Chocolate pudding-56F, Raw pork, raw chicken and other proteins at sushi bar area 47-48F.
- Critical - Observed uncovered food in holding unit/dry storage area-foods in reach in cooler in ice cream chest freezer room.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Borbon chicken-118F, chicken wings-111F,
- Critical - Prepped food not properly protected from contamination during prep. Employee prepping, chopping and dicing vegetables in dining room.
- 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-cloth left on counter by ice cream station.
|
12/7/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
10/14/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. observed no written plan.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. observed over sticky rice
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. observed raw chicken over sauces in walkin cooler
- Violation: 14-49-1 Observed single-use containers (boxes and/or cans) reused for the storage of food. throughout kitchen Corrected On Site.
- Critical - Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. observed in handwash sink at server station.
- Violation: 24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Violation: 26-02-1 Observed reuse of single-service articles. observed wax box reused for broccoli
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing.
- Critical - Violation: 35A-08-1 Observed live flies in kitchen. observed excessive flies at rear door of kitchen
- Violation: 37-11-1 Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
- Violation: 40-04-1 Observed Employee items stored in food storage area- hats over noddles in dry storage
- 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. Expired training.
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6/15/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar
- Critical - No conspicuously located thermometer in holding unit. observed server station
- 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. Expired training.
- Nonfood-contact equipment not designed and constructed in a durable manner. observed bottom of prep table in poor repair.
- Observed Employee items stored in food storage area
- Critical - Observed a beverage container on a food preparation table or over/next to clean equipment/utensils cause condensation on prep table
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Observed attached equipment soiled with accumulated dust. observed walkin cooler fan guards dusty
- Observed attached equipment soiled with accumulated grease. observed on hood filters
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. observed at sushi bar
- Critical - Observed cloth used as a food-contact surface. observed cloth stored on sushi rice
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. observed wash and rinse set up without a sanitizer.
- Observed food debris accumulated on kitchen floor. throughout kitchen
- Critical - Observed food stored in undrained ice. observed on cold section of buffet line- shrimp and melons
- Critical - Observed food stored on floor. icecream in walkin freezer
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. observed in handwash sink at server station.
- Observed gaskets with slimy/mold-like build-up. observed on walkin freezer
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. in ice
- Observed insect control device installed over food preparation area.- fly tape
- Critical - Observed live flies in kitchen. observed excessive flies at rear door of kitchen
- Observed nonfood-grade containers used for food storage. observed blue non food grade container
- Observed old and new empty boxes outside back door.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. observed pork held at 49 degrees during prep, recommended rapid chill.
- Critical - Observed potentially hazardous food thawed at room temperature. fish in prep sink
- Critical - Observed raw animal food stored over ready-to-eat food. observed raw chicken over sauces in walkin cooler
- Observed residue build-up on nonfood-contact surface. observed in reachin freezer and reachin cooler in icecream room
- Observed reuse of single-service articles. observed wax box reused for broccoli
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. throughout kitchen Corrected On Site.
- Critical - Observed soil residue in storage containers. observed holding raw beef under prep table
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Observed utensils in poor condition. observed ice scoop in poor condition
- Observed walk-in freezer gasket torn/in disrepair.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. observed no written plan.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. observed over sticky rice
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Working containers of food removed from original container not identified by common name.
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5/18/2011 | Routine - Food | Warning Issued |
Restaurant representatives - add corrected or new information about Chef Lin, 1850 Us Hwy 1, Vero Beach, FL »