- High Priority - Spray hose at dish sink lower than flood rim of sink. Sink in dish machine. **Admin Complaint** **Repeat Violation**
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09/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In soy sauce bulk container across from hand wash sink in back of kitchen. **Warning**
- Basic - Floor area(s) covered with standing water. In dry storage. Corrective action taken, started to clean. **Warning**
- Basic - Food stored on floor. Several containers in walk in cooler. Corrected by cook. **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout. **Repeat Violation** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Three on make table where spices are stored. Also several containers in walk in frezer. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw chicken 55°, curry sauce 50°, cooked ginger sauce 58°, flour rehydrated in beer 53°, several containers of curry sauce 44-49°, peanut sauce 50-51°all in make table at the end off cook line. Per operator and cook, food was placed in this unit before lunch time. Corrective action taken, moved to walk in cooler. **Admin Complaint** **Repeat Violation**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Sink in dish machine. **Admin Complaint** **Repeat Violation**
- High Priority - Stop Sale issued due to adulteration of food product. Cut calamari with slime-like substance and very strong offensive odor. In make table at the end of cook line. Discarded voluntarily by operator. **Warning**
- Intermediate - Employee rinsed utensil in handwash sink. Cooked rinsing rice cooker pot. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table at the end of cook line ambient temperature is 46°F. **Admin Complaint** **Repeat Violation**
- Intermediate - Written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Brown rice, egg wash, tofu are control with time but cook placed back in the make table and stated they save them for dinner time. Discussed the procedure with manager. Food items where placed outside the make table to finish the 4 hrs. **Warning**
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09/04/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Wall soiled with accumulated black debris in dishwashing area. Around Dish Machine. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Sink in Dish Machine. **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Appetizers/salad table, racks, fan cover and corners of unit with accumulation of food debris. Corrective action taken, started to clean. **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On gaskets throughout establishment, also debris build-up on walk in cooler fan covers. **Warning**
- Basic - Cloth used as a food-contact surface. Cloth napkin used to covered cut lettuce in reach in cooler. Removed by manager. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Around Dish Machine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Make table across from stove: calamari 50°, baby corn 47°, beef 48°, raw shrimp 50°, cooked shrimp 49°, rice noodles 72°, broth 56°, small cooler next to wok: shrimp 52-61°, beef 52°, cooked potatoes 49°. Corrective action taken, manager placed items in ice bath and stated she has called technician. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. Egg wash and bean sprouts, found in the refrigerator, when reviewing the Time as a Public Health Control form and questioned the manager about these specific items she stated they save them for the next shift. Review Time as a Public Health Control procedure, also emailed her a new form. Egg wash and sprout were voluntarily discarded. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Peanut sauce and clear soup at 127-129°. Steam table turned off. Corrective action taken, manager turned steam table on. **Warning**
- High Priority - Spray hose at dish sink lower than flood rim of sink. Sink in Dish Machine. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Gel pain relieve tube on prep table in kitchen, also a Commet spray bottle next to clean utensil in sushi bar. Both were moved by manager. **Corrected On-Site** **Warning**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Appetizers/salad table, racks, fan cover and corners of unit with accumulation of food debris. Corrective action taken, started to clean. **Warning**
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling soups at room temperature, found at 93°and 98° per manager is has been less than two hours. Corrective action taken, moved to walk in cooler. **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Make table across from stove in cook line, ambient temperature is 55°F, it's also leaking underneath, there is a small container catching the dripping water. Small make table in cook line, next to wok: ambient temperature is 49° **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. Several containers of curry sauce, per cook were cooked two days ago. **Warning**
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08/26/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice at cook line. **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute. Cleaned. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Next to dish machine. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Stock 60 in walk in cooler. Corrective action - vented. **Warning**
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2/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Soy sauce and rice in dry storage. **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Two, near walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Pice of raw salmon, sitting in hand wash sink in sushi bar. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Throughout.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rehydrating rice noodles at room temperature, next to cook line 52°. Less than 1 hour. Corrective action taken, added ice to the water.
- High Priority - Shell eggs in use or stored with cracks or broken shells. One with whole eggs in reach in cooler, six a two different crates in walk in cooler. All the broken eggs were voluntarily discarded by manager. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook washed hand with gloves on. Discussed proper procedure with him and operator.. **Corrected On-Site**
- Intermediate - Accumulation of black mold-like substance in the interior of the ice machine. Light build-up on top interior. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. Next to dish machine.
- Intermediate - No soap provided at handwash sink. Next to dish machine. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Large container of prepped chicken and steaks. In walk in cooler. **Corrected On-Site**
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2/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Cooler next to triple sink. **Corrected On-Site** **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Bulk rice at cook line. **Warning**
- Basic - Ice scoop handle in contact with ice. Ice machine. **Corrected On-Site** **Warning**
- Basic - Wall soiled with accumulated food debris. Behind make table cooler, near exit of kitchen. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. Put on bucket. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef, rolling sushi. Corrective action - chef put on gloves, discussed proper procedure. **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. Multiple items at cook line. Marked time on all items. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - Accumulation of black substance in the interior of the ice machine. Around chute. Cleaned. **Corrected On-Site** **Warning**
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish. Operator unaware of proper terminology. Shown invoice to operator, explained, servers started relabeling menu with stickers. **Warning**
- Intermediate - No soap provided at handwash sink. Next to dish machine. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Stock 60° in walk in cooler. Corrective action - vented. **Warning**
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11/19/2013 | Routine - Food | Warning Issued |
- Basic - Carbon dioxide/helium tanks not adequately secured. Bar
- Basic - Cloth used as a food-contact surface. cloth touching ice cubes in bin **Corrected On-Site**
- Basic - Food stored on floor. Noodle buckets , cook line **Corrected On-Site** **Repeat Violation**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site** **Repeat Violation**
- Basic - Soda gun holster with accumulated slime/debris. Bar **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Bar and cook line **Corrected On-Site**
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Made spring roll after touching face with gloves on **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. Sushi rice **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over seaweed **Corrected On-Site** **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food. bar area **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 600 ppm chl in bucket **Corrected On-Site** **Repeat Violation**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- 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. Half half at bar **Corrected On-Site**
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5/15/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ambient air thermometer reading 50? Don't use this thermometer to store potentially hazardous food until thermometer reads 41? or below **Repeat Violation**
- Critical - Food thermometer not accurate within /- 2 degrees Fahrenheit. Reading 36? in ice water
- Critical - Hand wash sink lacking proper hand drying provisions. Bar **Corrected On-Site**
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical - No conspicuously located thermometer in holding unit. Cooler at sushi area **Corrected On-Site** **Repeat Violation**
- Critical - No proof of required state approved employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Has copies of employee training. All must be original **Repeat Violation**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Bar
- Observed equipment in poor repair. Rice scoop is broken at sushi bar
- Critical - Observed food stored on floor. Cooking oil **Repeat Violation**
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp and flour batter at 52? in reach in cooler, corrective action: relocated in cook line cooler; sprouts and rice on prep table at 50?, explained time as public health control, corrective action: wrote times **Repeat Violation**
- Critical - Observed raw animal food stored over ready-to-eat food. Shelled eggs over krab in reach in cooler, cook line **Corrected On-Site**
- Critical - Observed raw food not labeled as specified by law. Raw sushi on menu **Repeat Violation**
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 300 ppm chlorine in bucket **Corrected On-Site**
- Critical - Observed screen in door torn/in poor repair. Rear
- Critical - Observed unlabeled spray bottle. By dish machine **Repeat Violation**
- Critical - Working containers of food removed from original container not identified by common name. Small container in storage area **Corrected On-Site**
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11/29/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates, bowls on shelf Corrected On Site.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. produce reach in cooler also shrimp and batter; 60F ambient air thermometer Don't use this reach in cooler for potentially hazardous food until thermometer reads 41F or below
- Critical - Establishment not maintaining salmon invoice for 90 days. took them home to organize
- Critical - Food not properly protected from contamination. sliced onion bare on shelf in reach in cooler, no plate or deli paper; wraped with plastic Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. walk in cooler, exterior thermometer not properly working ; also 1 door reach in cooler Repeat Violation.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. some are copies, must get original certificates by next unannounced inspection
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. making sushi, got gloves on Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed employee improperly washing hands. with gloves on Corrected On Site. explained to him, did it again properly
- Critical - Observed food stored in undrained ice. on tofu, removed ice Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. 2 buckets with food, big bag of salt Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. rice Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 56F shrimp, iced down to 41-43F Corrected on site, and 50F flour batter, moved to another cooler
- Critical - Observed raw food not labeled as specified by law. raw sushi on menu
- Critical - Observed toxic item stored by food. windex by lemon juice Corrected On Site.
- Critical - Observed unlabeled spray bottle. over dishmachine Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice Corrected On Site. Repeat Violation.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. by cook line, placed back in cooler
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7/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. in back, 1 door reach in cooler
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food stored in undrained ice. squid, cooling chicken with ice on top
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 1 door reach in cooler
- Critical - Observed packaged food not labeled as specified by law. small containers Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. shrimp, turned cold water on Corrected On Site.
- Critical - Observed screen in door torn/in poor repair. rear Repeat Violation.
- Critical - Observed uncovered food in holding unit/dry storage area. salt, oil jug
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. eggs, sprouts Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups, rehated to 165F Corrected On Site.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/29/2011 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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8/25/2011 | Routine - Food | Admin. Complaint Callback Complied |
- Carbon dioxide/helium tanks not adequately secured. Behind bar.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk in cooler and reach in cooler cookline.
- Equipment compartment not equipped to properly drain accumulation of moisture. Standing, dirty water in soda gun holster behind bar.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bulk flour.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Ice bins behind bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed employee eating in a food preparation or other restricted area. Eating in kitchen
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. After eating.
- Critical - Observed employee improperly washing hands. Less then 20 seconds.
- Critical - Observed food stored on floor. Boxes of fish and meat on floor walk in freezer.
- Critical - Observed food stored on floor. Container cooking oil
- Observed leaking pipe at plumbing fixture. Under kitchen handsink.
- Observed old food stuck to clean dishware/utensils. Knives on rack.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. Phone and keys cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw chicken and beef 47 f, tuna 46 f. walk in cooler. Beef 47 f, scallops 46 f, reach in cooler cookline.
- Critical - Observed screen in door torn/in poor repair. Rear door.
- Observed single-service articles improperly stored. Plastic utensils food contact surface up, sushi bar area.
- Observed single-service articles stored without protection from contamination. Food contact surface up.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed toxic item stored by food. Sanitizer.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Chicken, vegetables, walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Bulk sugar.
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8/25/2011 | Routine - Food | Warning Issued |
- Critical - Violation: 08A-28-1 Observed food stored on floor. rice bags
- Critical - Violation: 08A-28-1 Observed food stored on floor. rice bags
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- Violation: 23-06-1 Observed build-up of dust on nonfood-contact surface. portable fan in kitchen
- Violation: 23-06-1 Observed build-up of dust on nonfood-contact surface. portable fan in kitchen
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. rinsing sani bucket
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. rinsing sani bucket
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6/4/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. sushi rice marked 'out at 11am, discard at 10pm'
- Critical - Violation: 03D-01-1 Observed food being cooled by nonapproved method. rice tightly covered Corrected On Site.
- Critical - Violation: 06-05-1 Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef behind seafood in ice bath Corrected On Site.
- Critical - Violation: 08A-28-1 Observed food stored on floor. rice bags
- Violation: 10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- Violation: 23-06-1 Observed build-up of dust on nonfood-contact surface. portable fan in kitchen
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. rinsing sani bucket
- Critical - Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 75 under grill unit. 5pm: 4 live roaches under grill, 20 dead under grill
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 51-18-1 No copy of latest inspection report.
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6/3/2011 | Routine - Food | Call Back - Extension given, pending |
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. tongs on oven handle, low
- No copy of latest inspection report.
- Observed build-up of dust on nonfood-contact surface. portable fan in kitchen
- Critical - Observed food being cooled by nonapproved method. rice tightly covered Corrected On Site.
- Critical - Observed food stored on floor. rice bags
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. rinsing sani bucket
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. beef behind seafood in ice bath Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found 75 under grill unit
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Corrected On Site. sushi rice marked 'out at 11am, discard at 10pm'
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6/3/2011 | Routine - Food | Emergency order recommended |
- Critical. Observed dented/rusted cans. soy sauce
- Critical. Observed ambient air thermometer not located in the warmest/coolest part of the holding unit. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site. eggs top shelf in walk-in
- Critical. Observed food stored on floor. walk-in Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site. sticky rice
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Observed attached equipment soiled with accumulated dust. vent covers in walk-in
- Critical. Portable fire extinguisher not fully charged. For reporting purposes only.
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1/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. has a letter for parasite destruction for frozeen salmon, but mgr/lady told me they bought fresh salmon because frozeen fall a part; explained them they need to get farm raised fresh salmon and get a letter from farm Repeat Violation.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. wrote time Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. shrimp spring roll, prep at 11am but left them on shelf; placed in cooler; sprouts on counter Corrected On Site.
- Critical. Food not properly protected from contamination. prep reachin closely to 3 comp sink, need a splash guard between them
- Critical. Observed raw animal food stored over ready-to-eat food. shelled eggs over sauces in walk-in
- Critical. Observed food stored on floor. bag of carrots and box of broccoli in walk-in cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. funnel for rice, 90F water; spatulas on grill, water 98F Repeat Violation.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. touched sushi rice, got spatula; grabbed veggies, got tongs Corrected On Site.
- Observed equipment in poor repair. bowls cracked
- Critical. Equipment food-contact surfaces and utensils not sanitized. employee washing and rinsing knife at handsink. Don't use handsink to wash dishes, use dishmachine; explained him
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm Corrected On Site.
- Observed residue build-up on nonfood-contact surface. mop sink
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. lids and utensils containers on shelf
- Observed utensils stored in crevices between equipment. knives between wall and shelf Corrected On Site.
- Critical. Observed handwash aids at a non-handwash sink. soap at prep sink, front counter Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. washing knife, explained him Repeat Violation.
- Critical. Observed dead roaches on premises. one big dead roach by water heater Corrected On Site.
- Critical. Observed toxic item stored by food. spray bottle by soy sauce, front counter Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. front counter Repeat Violation.
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2/18/2010 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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2/18/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. 100F sushi rice, pased 4 hrs, discarded by mgr Corrected On Site.
- Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over shrimp in reach-in Corrected On Site.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. prep cooler By wall
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. dumping food, handsink by dishmachine
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor. under cooking equipment
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured. in water heater room
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10/13/2009 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. salmon
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. 100F sushi rice, pased 4 hrs, discarded by mgr Corrected On Site.
- Critical. Observed food stored in undrained ice. shrimp in reach-in
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over shrimp in reach-in Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. on flour, rice Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 88F water, spoons on grill
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar
- Observed gaskets/seals on cold holding unit in poor repair. prep cooler By wall
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 10ppm
- Wet wiping cloth not stored in sanitizing solution between uses. on cutting board
- Equipment and utensils not properly air-dried. bowls on shelf
- Critical. Handwash sink not accessible for employee use at all times. rice maker in front of handsink, sushi bar
- Critical. Observed handwash aids at a non-handwash sink. soap at prep sink, sushi bar
- Critical. Observed handwash sink used for purposes other than handwashing. dumping food, handsink by dishmachine
- Critical. Hand wash sink lacking proper hand drying provisions. handsink, sushi bar
- Critical. Observed the presence of insects, rodents, or other pests. bettle on kitchen, killed it Corrected On Site.
- Observed food debris accumulated on kitchen floor. under cooking equipment
- Light not functioning. on hood
- Critical. Observed toxic item stored by food. Raid by water salt on shelf
- Critical. Insecticide/rodenticide use not in compliance with regulations. Raid by office
- Critical. Electrical outlet missing cover plate. For reporting purposes only. in storage room
- Critical. Hotel and Restaurant license not properly displayed. found it Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. in water heater room
- No copy of latest inspection report.
- 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. didn't find certifications
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8/10/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/23/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/23/2008 | Routine - Food | Administrative complaint recommended |
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