- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-32-1 Observed ALL REACH -in cooler gasket torn/in disrepair.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.SOILED CUTTING BOARDS SAME ON CALL BACK
- Violation: 23-07-1 Observed ALL REACH IN COOLER gaskets with slimy/mold-like build-up. SAME ON CALL BACK
- Violation: 33-11-1 Missing drain plug at dumpster. SHARING AND AWAY FROM ESTABLISHMENT
- Violation: 33-16-1 Observed open dumpster lid. SHARING AND AWAY FROM ESTABLISHMENT
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented.ON MENU ADVERTISING SNAPPER AND SERVING TILAPIA AND ON MENU ADVERTISING CRAB AND SERVING IMMITATION CRAB AS PER COOK(ASKED TO SHOW SNAPPER AND INVOICE RECEIVED FOR TILAPIA WHICH WAS SERVED AS SNAPPER WHEN ASKED FOR #27 CRAB SPECIAL USING IMMITATION CRAB MEAT.SUSHI CHEF VERBALY MENTIONED WHITE TUNA FOR ESCOLAR WHEN TAKING TEMPRATURE ) COMPLIED ON CALL BACK AC FOR ROUTINE INSPECTION
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01/18/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SHRIMPS 47,BUTTER 65 AND AMBIENT AIR TEMP FOR SHELL EGGS 56
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.SUSHI CHEF CUTTING VEGETABLES WITHOUT GLOVES AND NO APPROVED AOP Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.SPOON BY RICE COOKER Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.COOK Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed ripped/worn tin foil used as shelf cover.AT SUSHI BAR
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ALL REACH -in cooler gasket torn/in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.0
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed HEAVY buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.SOILED CUTTING BOARDS
- Observed ALL REACH IN COOLER gaskets with slimy/mold-like build-up.
- Critical. Handwash sink not accessible for employee use at all times.COVERED BY CUTTING BOARD AT SUSHI BAR Corrected On Site.
- Missing drain plug at dumpster.
- Observed open dumpster lid.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.WC 200 Corrected On Site.
- Wet mop not hung to dry.
- Critical. Identity of food or food product misrepresented.ON MENU ADVERTISING SNAPPER AND SERVING TILAPIA AND ON MENU ADVERTISING CRAB AND SERVING IMMITATION CRAB AS PER COOK(ASKED TO SHOW SNAPPER AND INVOICE RECEIVED FOR TILAPIA WHICH WAS SERVED AS SNAPPER WHEN ASKED FOR #27 CRAB SPECIAL USING IMMITATION CRAB MEAT.SUSHI CHEF VERBALY MENTIONED WHITE TUNA FOR ESCOLAR WHEN TAKING TEMPRATURE )
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/04/2011.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 01/04/2010.
- 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 : 01/04/2011.
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11/04/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.SALMON AT 45 F AT SUSHI BAR.KEEP CLOSE EYE ON REST OF THE FOOD EVERYTHING AT 43 F (41+-2)IF TEMPRATURE START TO RISE PUTIN ICE TO KEEP IT 41 OR COLDER
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.CHEF CUUTING ONIONS WITH BARE HANDS
- In-use utensil not stored with handle above the top of potentially hazardous food COOKED RICE.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.SUSHI CHEF PUTON NEW GLOVES WITHOUT WASHING HANDS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.WIC SHELFS
- Critical. Observed handwash sink used for purposes other than handwashing. DUMPING ICE IN HWS AT SUSHI BAR
- Observed attached equipment soiled with accumulated dust.FAN GUARD IN WIC
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3/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.FLOUR Corrected On Site.
- Observed employee with no hair restraint.CHEF Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.OUTSIDE THE BACK DOOR
- Critical. Outer openings not protected with self-closing doors.BACK DOOR BY REST ROOMS
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.GAP AT THE BOTTOM OF THE BACK DOOR
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12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/5/2008 | Routine - Food | Inspection Completed - No Further Action |
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