- Basic - Accumulation of food debris/soil residue on handwash sink. In Dishwashing area, cook line and grill station in buffet area **Warning**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. At cook line. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At flour and cornmeal containers near back door. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Can storage rack solid. Shelving is dish washing area, prep area, and cook line solid. Exterior of dish machine solid. Air Curtains at walk-in cooler soiled. Fans in kitchen soiled . Rolling cart in prep area soiled. Garbage can exterior heavily soiled. Can opener and stand soiled. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Under equipment in grill station in buffet area. Shelving in front of grills in buffet area soiled with grease. **Warning**
- Basic - Build-up of mold-like substance on nonfood-contact surface. On spray hose in Dishwashing area. **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. At walk in cooler, walk in freezer, all coolers at prep line, and all coolers on cook line. **Warning**
- Basic - Ceiling soiled with accumulated grease. In grill station in buffet area. **Warning**
- Basic - Clean utensils or equipment stored in dirty container. Clean lids stored in dirty container in prep area. **Warning**
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Uncovered in servers station **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. By walk in cooler and cook line. **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. **Warning**
- Basic - Employee beverage container in ice machine/ice bin. **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. Eating in servers station. **Warning**
- Basic - Employee personal items stored in or above a food preparation area. Cell phone and headphones on cook line. Personal bag on dry storage shelf by back door. Umbrella in food storage shelving by cook line. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cook in sushi bar area. **Warning**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. No sanitization step observed when washing utensils at 3 compartment sink. **Warning**
- Basic - Equipment in poor repair. Rusted bottom shelving on table in dish washing area, by 3 compartment sink, by ice machine. Kitchen entry door in disrepair. **Warning**
- Basic - Equipment or utensils not designed or constructed in a durable manner. Observed a make shift scoop made out of a cut up plastic bottle and observed sauce stored in plastic container that was cut in half. **Warning**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Use of bamboo wood bowl for sushi rice. **Warning**
- Basic - Floor area(s) covered with standing water. Dishwashing area. **Warning**
- Basic - Floor tiles cracked, broken or in disrepair. In cook line, prep area and Dishwashing area. Water pooling in cracks. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers at cook line and buffet grill station cooler. **Warning**
- Basic - Food stored in a prohibited area. Rice stored under plumbing at prep sink near ice machine **Warning**
- Basic - Food stored in holding unit not covered. Desserts and ice cream at freezer in servers station. **Warning**
- Basic - Food stored on floor. Chicken on the floor at cook line. Beef on the floor by Dishwashing area. **Corrected On-Site** **Warning**
- Basic - Gaskets with slimy/mold-like build-up. At walk in cooler and reach in cooler at cook line. **Warning**
- Basic - Grease accumulated under cooking equipment. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers at cook line **Warning**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored in shelving by cook line touching boxes of soda . **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons in Water at 95° F **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. At sushi bar, servers station. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. Beef stored directly in contact with non food grade bags at walkin freezer. **Warning**
- Basic - Old food stuck to clean dishware/utensils. Observed throughout cook line, dish room, and prep area. **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In prep area in kitchen and grill area in buffet **Warning**
- Basic - Reuse of single-service articles. Soy sauce containers reused to store soups and garlic. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface. Dishwashing racks heavily soiled. **Warning**
- Basic - Storage of tools on shelf above or with food. Tools above microwave in servers station. **Warning**
- Basic - Stored food not covered in walk-in cooler. Peeled potatoes. **Warning**
- Basic - Uncleanable knife block in use to store knives. In servers station. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Chicken in walk in cooler. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour and panko on shelf on dry storage by back door. Salt container in servers station. **Warning**
- High Priority - Food not properly protected from contamination. Employee washing hand over food at 3 compartment sink. Dirty pot stored directly on top of broccoli at cook line flip top cooler. **Warning**
- High Priority - Dented/rusted cans present.emoved by operator. **Corrected On-Site** **Warning**
- High Priority - Employee ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **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. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils without washing hands. At sushi bar area and cook line. . **Corrected On-Site** **Warning**
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touched chest and arms no hand wash observed before starting food prep. **Corrected On-Site** **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled earbuds and failed to wash hands before handling chicken. **Corrected On-Site** **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. Employee handling sushi rolls and tuna used for sushi with bare hands. Gloved worn. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitization step observed when washing utensils at 3 compartment sink. **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. At 74° F at cook line . Placed in cooler. Corrective action taken. **Warning**
- High Priority - Heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Zucchini at initial temperature of 107° F , 2nd temp within 2 hours at 55° F. Cooling for a total of 3 hours. Pasta reheated to over 165° F to begin cooling process again. Corrective action taken. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cook zucchini @ 73° in cook line no temp control. Placed in walk in cooler. Corrective at taken. Tempura rolls with cheese and krab at 73° F at cook line under no temperature control. Placed in cooler. Corrective action taken. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Cook chicken @ 47° in walk in cooler. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw calamari over veggies and raw salmon over seaweed in walk in cooler. **Warning**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Raw chicken stored above raw beef and shrimp on make table at flip top cooler at cook line, where drippings from chicken may contaminate the other foods. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At soup station in buffet area, crispy noodles and green onions observed **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken @ 47 cooling over night in walk in cool. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Winded stored by Terayaki sauce in dry storage shelving near back door. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Scoop in Cornstarch container heavily soiled. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At cook line flip top cooler. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands at 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Plastic container stored at hand wash sink in sushi bar area. **Corrected On-Site** **Warning**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. Hot water turned off at hand wash sink in sushi bar area. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. All cook line coolers and ice cream freezer in prep area. **Warning**
- Intermediate - No soap provided at handwash sink. In prep area and in servers station. **Corrected On-Site** **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. For sushi rice and sushi rolls already time marked. **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Cooked veggies and chicke,. Placed in cooler. **Corrected On-Site** **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Cook veggies and chicken. **Warning**
- Intermediate - Reach-in cooler shelves soiled with food debris. At M3Turbo cooler in cook line area. **Warning**
- Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In dish washing area. **Warning**
- Intermediate - Soil residue in food storage containers. Several containers in the walk in cooler and dry storage were heavily solid. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser bottle by cook line. **Warning**
- Intermediate - oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - oyster tags not marked with last date served. **Warning**
- Intermediate - oysters tag removed from original container prior to container being emptied. **Warning**
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11/07/2014 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. No updated written procedure available. **Warning**
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3/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cups inside rice containers **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **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. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
- Basic - Employee eating in a food preparation or other restricted area. **Warning**
- Basic - Food stored outside. Observed Two rice warmers outside, rice at 120°f, discarded **Warning**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Mussels **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar, cookline **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour, salt, sugar **Warning**
- High Priority - Displayed food not properly protected from contamination. Vegetables for the soups at the buffet line **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic and oil at 54°f on the hibachi cookline. Using time in lieu of temperature **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fried shrimps at 57°f on the sushi bar, fried chicken and fried veggies at 58°f on the prep area, moved inside a cooler. Cut melons, salad (cut lettuce) and rice pudding at 50°f on the buffet line. Using time in lieu of temperature **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 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Krab Rangoon, fried calamari and fried shrimps at 105-126°f on the buffet line. Using time in lieu of temperature **Warning**
- High Priority - Raw animal food stored over cooked food. Raw meat over soup in a reach in cooler. Raw meat over cooked meat in the walk in cooler **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw meat and shrimps over cut vegetables. **Warning**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site** **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. No updated written procedure available. **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. Fried chicken and pork in the walk in cooler. **Warning**
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11/26/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
7/29/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Observed in rice bin.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf above 3 compartment sink.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed chest freezer by char grill.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at sushi area.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed at 3 compartment sink. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cookline. **Corrected On-Site**
- Intermediate - Accumulation of black substance on/around soda dispensing nozzles. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Debris in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed at sushi area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at sushi area.
- Intermediate - No soap provided at handwash sink. Observed at sushi area.
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5/20/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/11/2013 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Displayed food not properly protected from contamination. celery, chips at the buffet line. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment .
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. sushi bar.
- Observed beverage/ice dispensing equipment that allows contamination of the lip-contact surface. no handled utensils inside a food container. flour. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed employee wash hands with no soap. sushi bar. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food being cooled by nonapproved method. pork cooling in deep, covered containers on the walk in cooler, from 87 to 75 degrees fahrenheit in 1 h. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. 3 compartment sink. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands. sushi bar. Repeat Violation.
- Critical - Observed improper horizontal separation of raw animal foods. raw chicken behind raw beef in a flip top reach in cooler. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-grade containers used for food storage. thank you bags with poultry in the freezer.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprouts, broccoli at the buffet line. Corrected On Site. using time in lieu of temperature.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. garlic and oil. Corrected On Site. using time in lieu of temperature.
- Critical - Observed raw animal food stored over cooked food. raw seafood over cooked pork in the walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat over sauces, cut vegetables in the walk in cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw meat overcut vegetables in a cooler. Corrected On Site.
- Observed reuse of single-service articles. cut plastic bottle used as a scoop. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths
- Critical - Observed torn packages/bags of food exposing the contents to contamination. panko.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice, deep fried rolls. Corrected On Site. Repeat Violation.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. fried shrimps, salmon skin at the sushi bar. Corrected On Site. moved inside a cooler. 45 degrees fahrenheit at the end of the inspection.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soup at the cookline. Corrected On Site. reheated to 165 degrees fahrenheit.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served. Repeat Violation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. sushi bar, Corrected On Site. Repeat Violation.
- 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. corn starch.
|
11/5/2012 | Routine - Food | Warning Issued |
- Critical - Establishment not maintaining shellstock tags for 90 days. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions.Sushi station, Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Sushi station. Corrected On Site.
- 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. 24 employees, Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Repeat Violation.Cooks line, diswasher area. Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.Cooks line.
- Critical - Observed dented/rusted cans. Repeat Violation.
- Critical - Observed hand wash sink used for purpose other than washing hands.Rinsing wiping cloths, dumping sink.Sushi rice station. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi rools 56 F, sushi rice, 97 F, see 2a. Repeat Violation.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking.Sushi rice, Food may not be served. Repeat Violation.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice, and sushi rolls made with same rice, shrimp, fish, krab. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken, rice, pasta, wi cooler, Repeat Violation.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Sushi station. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
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6/8/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical - Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment not maintaining shellstock tags for 90 days.
- 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.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.Cooks line, Corrected On Site.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed hand wash sink used for purpose other than washing hands.Rinsing wiping cloths, Front line, sushi bar, Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Eggs over veggies, reach in cooler . Cooks line. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi and rice, front counter, sushi bar. Corrected On Site. See 2a
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Shrimp, fish, rice, sushi bar, Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Chicken, pasta, rice. Wi cooler, Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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12/15/2011 | Routine - Food | Warning Issued |
- Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.wi cooler and frezer.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sushi. Corrected On Site.See 2.
- Critical - Observed raw animal food stored over cooked food.chicken over chease,wi cooler.wi cooler. Corrected On Site.
- Critical - Observed toxic item stored by food.prep table, Corrected On Site.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.back door.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi and rice, front line. Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.veggies, cooked chicken, cooked shrimp, wi cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - 2 Handwash sinks need a splash guards, diswasher's an food process area.
- Missing drain plug at dumpster.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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.
- Critical - Observed interior of reach-in cooler with dust, clean prior to opening date.
- Observed no grease receptacle available.
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4/26/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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