Hibachi Grill & Supreme Buffet, 7737 SHELBY ST, Indianapolis, IN - Restaurant inspection findings and violations

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Business Info

Name: Hibachi Grill & Supreme Buffet
Type: Restaurant
Address: 7737 SHELBY ST, Indianapolis, IN 46227
County: Marion
License #: 205139
Smoking: Smoke Free
Total inspections: 22
Last inspection: 11/12/2014
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Inspection findings

Inspection Date

Type
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below. 4. Pan of cooked shrimp sitting out at room temperature on cooks line at 56 deg. F. Do not sit out at room temperature. Hold cold at 41deg. F or below.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below. 4. Pan of cooked shrimp sitting out at room temperature on cooks line at 56 deg. F. Do not sit out at room temperature. Hold cold at 41deg. F or below.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below. 4. Pan of cooked shrimp sitting out at room temperature on cooks line at 56 deg. F. Do not sit out at room temperature. Hold cold at 41deg. F or below.
    Location: Kitchen (front)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below. 4. Pan of cooked shrimp sitting out at room temperature on cooks line at 56 deg. F. Do not sit out at room temperature. Hold cold at 41deg. F or below.
    Location: Cook line
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Time vs. Temperature not being used correctly at buffet for cut mellons. Only one time posted that does not indicate which mellons where paced under time control. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 2. Time vs. Temperature not being used correctly at buffet for items at sald bar. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 3. New sushi being added to trays of old sushi. You may not add new sushi to trays of sushi that have been already been marked with a discard time. New times must be provided. NOTE> IF TIME VS TEMPERATURE IS NOT USED CORRECTLY YOU WILL NOT BE ALLOWED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOODS AND YOU WILL BE REQUIRED TO USE TEMPERATURE TO CONTROL ALL POTENTIALLY HAZARDOUS FOODS.
    Location: Buffet
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Time vs. Temperature not being used correctly at buffet for cut mellons. Only one time posted that does not indicate which mellons where paced under time control. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 2. Time vs. Temperature not being used correctly at buffet for items at sald bar. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 3. New sushi being added to trays of old sushi. You may not add new sushi to trays of sushi that have been already been marked with a discard time. New times must be provided. NOTE> IF TIME VS TEMPERATURE IS NOT USED CORRECTLY YOU WILL NOT BE ALLOWED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOODS AND YOU WILL BE REQUIRED TO USE TEMPERATURE TO CONTROL ALL POTENTIALLY HAZARDOUS FOODS.
    Location: Buffet
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Time vs. Temperature not being used correctly at buffet for cut mellons. Only one time posted that does not indicate which mellons where paced under time control. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 2. Time vs. Temperature not being used correctly at buffet for items at sald bar. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 3. New sushi being added to trays of old sushi. You may not add new sushi to trays of sushi that have been already been marked with a discard time. New times must be provided. NOTE> IF TIME VS TEMPERATURE IS NOT USED CORRECTLY YOU WILL NOT BE ALLOWED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOODS AND YOU WILL BE REQUIRED TO USE TEMPERATURE TO CONTROL ALL POTENTIALLY HAZARDOUS FOODS.
    Location: Kitchen (front)
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink misisng lid and straw. Provide lild and straw or remove all drinks from kitchen areas. 2. Employee eating in kitchen aera. Do not eat in any food prep areas.
    Location: Kitchen
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Employee drink misisng lid and straw. Provide lild and straw or remove all drinks from kitchen areas. 2. Employee eating in kitchen aera. Do not eat in any food prep areas.
    Location: Kitchen
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Pan of raw chicken stored above produce inside of walk in cooler. Store all raw meats below and away from all other food items. 2. Boxes of raw whole eggs stored above produce ( box of peppers ) inside of walk in cooler. Store all raw eggs below and away from all other food items. 3. Raw bacon sititng on top of open pack of hot dogs inside of walk in cooler. Do not place any raw meats on top of other food items. 4. Food handler filling pan of grapes with water at mop sink. Do not use mop sink for any other purpose other than disposing of mop and waste water.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Pan of raw chicken stored above produce inside of walk in cooler. Store all raw meats below and away from all other food items. 2. Boxes of raw whole eggs stored above produce ( box of peppers ) inside of walk in cooler. Store all raw eggs below and away from all other food items. 3. Raw bacon sititng on top of open pack of hot dogs inside of walk in cooler. Do not place any raw meats on top of other food items. 4. Food handler filling pan of grapes with water at mop sink. Do not use mop sink for any other purpose other than disposing of mop and waste water.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Pan of raw chicken stored above produce inside of walk in cooler. Store all raw meats below and away from all other food items. 2. Boxes of raw whole eggs stored above produce ( box of peppers ) inside of walk in cooler. Store all raw eggs below and away from all other food items. 3. Raw bacon sititng on top of open pack of hot dogs inside of walk in cooler. Do not place any raw meats on top of other food items. 4. Food handler filling pan of grapes with water at mop sink. Do not use mop sink for any other purpose other than disposing of mop and waste water.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Pan of raw chicken stored above produce inside of walk in cooler. Store all raw meats below and away from all other food items. 2. Boxes of raw whole eggs stored above produce ( box of peppers ) inside of walk in cooler. Store all raw eggs below and away from all other food items. 3. Raw bacon sititng on top of open pack of hot dogs inside of walk in cooler. Do not place any raw meats on top of other food items. 4. Food handler filling pan of grapes with water at mop sink. Do not use mop sink for any other purpose other than disposing of mop and waste water.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Both meat grinders soiled. Do not allow to sit soiled. Clean and sanitize. 2. Bottom section of cold top soiled on cooks line. Clean and sanitize.
    Location: Kitchen
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Both meat grinders soiled. Do not allow to sit soiled. Clean and sanitize. 2. Bottom section of cold top soiled on cooks line. Clean and sanitize.
    Location: Cook line
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled on cooks line / kitchen area. Clean.
    Location: Kitchen
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Soiled spoon sitting inside of hand sink in dish machine area. Do not sit or place any items in or on hand sink. A hand washing facility may not be used for purpose(s) other than hand washing.
    Location: Dish machine area
    Equipment: Hand sink
  • Chemical sanitizer concentration
    Chemical sanitizer not present, not at proper concentration, and/or temperature for in-place sanitizer, manual or machine warewashing.
    Correction: Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Comments: 1. No saniitzer in wiping towel water in kitchen area. Maintain sanitizer at proper concentration and temperature according to manufacturer instructions.
    Location: Kitchen
  • Chemical sanitizing exposure time and concentration
    Improper exposure time and/or concentration of sanitizer in chemical manual or mechanical operations.
    Correction: Use approved exposure time and/or chemical concentration.
    Comments: 1. No sanitizer at third bay santiizer section of three bay sink. Provide sanitizer at proper concentration.
    Location: Dish machine area
    Equipment: 3-bay
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between floor and wall by back door next to walk in coolers. Seal all gaps so as to prevent rodent entry. 2. Gap between bottom of door and floor in kitchen area. Repair door so there are no gaps between bottom of door and floor.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between floor and wall by back door next to walk in coolers. Seal all gaps so as to prevent rodent entry. 2. Gap between bottom of door and floor in kitchen area. Repair door so there are no gaps between bottom of door and floor.
    Location: Kitchen
  • Dumpster drain plugs
    Drain plugs for waste handling units not in place.
    Correction: Drains in receptacles and waste handling units for refuse, recyclables and returnables shall have drain plugs in place.
    Comments: 1. One dumpster misisng a drain plug. Provide drain plug.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled on cooks line. Have hood and filters professionally cleaned. NOTE. > HOODS WHERE DUE TO BE CLEANED IN SEPTEMBER.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor drain soiled below one bay food prep sink. Clean. 2. Floor space soiled by mop sink / coke n box area. Clean.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor drain soiled below one bay food prep sink. Clean. 2. Floor space soiled by mop sink / coke n box area. Clean.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Large pot of frozen shrimp thawing out in standing water at three bay food prep sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pan of frozen fish thawing out in standing water at three bay food prep sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Box of frozen clams thawing out at room temperature on cooks line. . Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Large pot of frozen shrimp thawing out in standing water at three bay food prep sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pan of frozen fish thawing out in standing water at three bay food prep sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Box of frozen clams thawing out at room temperature on cooks line. . Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Large pot of frozen shrimp thawing out in standing water at three bay food prep sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Pan of frozen fish thawing out in standing water at three bay food prep sink. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Box of frozen clams thawing out at room temperature on cooks line. . Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Drain line for cooling unit leaking water onto boxes of produce inside of walk in cooler. Repair. 2. Water leaking from front of exhaust hood on cooks line. Repair to a sound working condition. 3. Cover off ice machine in wait staff area. Replace cover.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Drain line for cooling unit leaking water onto boxes of produce inside of walk in cooler. Repair. 2. Water leaking from front of exhaust hood on cooks line. Repair to a sound working condition. 3. Cover off ice machine in wait staff area. Replace cover.
    Location: Cook line
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Drain line for cooling unit leaking water onto boxes of produce inside of walk in cooler. Repair. 2. Water leaking from front of exhaust hood on cooks line. Repair to a sound working condition. 3. Cover off ice machine in wait staff area. Replace cover.
    Location: Wait staff area
    Equipment: Ice machine
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove, and store on approved shelving. 2. Pan of ham and sausage not covered inside of walk in cooler. Cover all food items.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in freezer. Remove, and store on approved shelving. 2. Pan of ham and sausage not covered inside of walk in cooler. Cover all food items.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above three bay food prep sink soiled. Clean. 2. Metal shelving inside of walk in cooler salad dressings are stored soiled. Clean shelving and shelf liners. 3. Meatl dunnage racks soiled inside of walk in cooler. Clean. 4. Metal shelving soiled inside of meat walk in cooler. Clean.
    Location: Kitchen
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above three bay food prep sink soiled. Clean. 2. Metal shelving inside of walk in cooler salad dressings are stored soiled. Clean shelving and shelf liners. 3. Meatl dunnage racks soiled inside of walk in cooler. Clean. 4. Metal shelving soiled inside of meat walk in cooler. Clean.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above three bay food prep sink soiled. Clean. 2. Metal shelving inside of walk in cooler salad dressings are stored soiled. Clean shelving and shelf liners. 3. Meatl dunnage racks soiled inside of walk in cooler. Clean. 4. Metal shelving soiled inside of meat walk in cooler. Clean.
    Location: Walk-in cooler
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above three bay food prep sink soiled. Clean. 2. Metal shelving inside of walk in cooler salad dressings are stored soiled. Clean shelving and shelf liners. 3. Meatl dunnage racks soiled inside of walk in cooler. Clean. 4. Metal shelving soiled inside of meat walk in cooler. Clean.
    Location: Walk-in cooler
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Plastic bag wraped around faucet for sprayer in dish machine area. Remove plastic and repair faucet to a sound working condition. 2. Hot water not turning off at mop sink . Repair.
    Location: Dish machine area
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Plastic bag wraped around faucet for sprayer in dish machine area. Remove plastic and repair faucet to a sound working condition. 2. Hot water not turning off at mop sink . Repair.
    Location: Kitchen (back)
    Equipment: Mop sink
 11/12/2014Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Large cooked ham at buffet held at 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. NOTE > REPEAT VIOLATION FROM MAY 20 2014 ROUTINE 2. Meat loaf at buffet held at 126 deg. F Hold all potentially hazardous foods at 135 deg. F or above. 3. Sweet and sour chicken held at 127 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 4. Pizza held at 118 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 5. Chicken on a stick held at 104 to 109 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above. 6. Egg fooyoung held at 105 deg. F at buffet. Hold all potentially hazardous foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Large pan of cooked pasta held at 51 deg. F on cooks line at room temperature. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 2. Pan of crawfish sitting out at room temperature at 52 deg. F on cooks line. Do not sit potentially hazardous foods out at room temperature. Hold all cold foods at 41 deg. F or below. 3. Pan of imitation crab meat at hibachi prep area cooler held at 51 deg. F. Hold all cold foods at 41 deg. F or below.
    Location: Kitchen (front)
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Time vs. Temperature not being used correctly at buffet for cut mellons. Only one time posted that does not indicate which mellons where paced under time control. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 2. Time vs. Temperature not being used correctly at buffet for items at sald bar. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 3. New sushi being added to trays of old sushi. You may not add new sushi to trays of sushi that have been already been marked with a discard time. New times must be provided. NOTE> IF TIME VS TEMPERATURE IS NOT USED CORRECTLY YOU WILL NOT BE ALLOWED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOODS AND YOU WILL BE REQUIRED TO USE TEMPERATURE TO CONTROL ALL POTENTIALLY HAZARDOUS FOODS.
    Location: Buffet
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Time vs. Temperature not being used correctly at buffet for cut mellons. Only one time posted that does not indicate which mellons where paced under time control. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 2. Time vs. Temperature not being used correctly at buffet for items at sald bar. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 3. New sushi being added to trays of old sushi. You may not add new sushi to trays of sushi that have been already been marked with a discard time. New times must be provided. NOTE> IF TIME VS TEMPERATURE IS NOT USED CORRECTLY YOU WILL NOT BE ALLOWED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOODS AND YOU WILL BE REQUIRED TO USE TEMPERATURE TO CONTROL ALL POTENTIALLY HAZARDOUS FOODS.
    Location: Buffet
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Time vs. Temperature not being used correctly at buffet for cut mellons. Only one time posted that does not indicate which mellons where paced under time control. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 2. Time vs. Temperature not being used correctly at buffet for items at sald bar. Each items must be clearly marked with a discard time. Provide written procedures for using time vs temperature. 3. New sushi being added to trays of old sushi. You may not add new sushi to trays of sushi that have been already been marked with a discard time. New times must be provided. NOTE> IF TIME VS TEMPERATURE IS NOT USED CORRECTLY YOU WILL NOT BE ALLOWED TO USE TIME TO CONTROL POTENTIALLY HAZARDOUS FOODS AND YOU WILL BE REQUIRED TO USE TEMPERATURE TO CONTROL ALL POTENTIALLY HAZARDOUS FOODS.
    Location: Kitchen (front)
 11/12/2014Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > CHANGING PANS OUT / ROTATING PANS OF CRAB SALAD BETWEEN REACH IN COOLER AND COLD TOP IS NOT A OPTION. COLD FOODS MUST BE MAINTAINED AT 41 DEG. F AT ALL TIMES. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATIONS
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > CHANGING PANS OUT / ROTATING PANS OF CRAB SALAD BETWEEN REACH IN COOLER AND COLD TOP IS NOT A OPTION. COLD FOODS MUST BE MAINTAINED AT 41 DEG. F AT ALL TIMES. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > CHANGING PANS OUT / ROTATING PANS OF CRAB SALAD BETWEEN REACH IN COOLER AND COLD TOP IS NOT A OPTION. COLD FOODS MUST BE MAINTAINED AT 41 DEG. F AT ALL TIMES. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. g. On top of dish machine. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE ,DISH MACHINE AND SHELVING LISTED ABOVE. NOTE > YOU MUST CLEAN AND REMOVE ALL MOUSE DROPPINGS TO MONITOR MOUSE ACTIVITY. ONCE YOU REMOVE ALL MOUSE DROPPING AND CLEAN AND SANITIZE AREAS, IF YOU SEE ADDITIONAL MOUSE DROPPINGS YOU WILL KNOW THAT YOU STILL HAVE MOUSE ACTIVITY. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. g. On top of dish machine. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE ,DISH MACHINE AND SHELVING LISTED ABOVE. NOTE > YOU MUST CLEAN AND REMOVE ALL MOUSE DROPPINGS TO MONITOR MOUSE ACTIVITY. ONCE YOU REMOVE ALL MOUSE DROPPING AND CLEAN AND SANITIZE AREAS, IF YOU SEE ADDITIONAL MOUSE DROPPINGS YOU WILL KNOW THAT YOU STILL HAVE MOUSE ACTIVITY. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handlers touching ready to eat produce and vegetables with bare hands in back kitchen area. Do not touch any ready to eat food items with bare hands, you must use approved utensils such as gloves to handle any ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing. Food handlers are not washing hands in back kitcenn area before preping and handling food items. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Metal pan of freash clams sititng inside of floor mop sink in back kitchen area. Do not use mop sink for any other purpose other than the disposal of mop water. NOTE > CLAMS WHERE DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pans of food sitting on top of each other with bottoms of pans contacting food items. Do not place pans on top of each other / nesting without the use of lids to prevent bottoms of pans from touching food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small meat grinder soiled. Clean and sanitize.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in Sushi area. Clean and sanitize. 2. Hand sink soiled in main kitchen area. Clean and sanitize.
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in Sushi area. Clean and sanitize. 2. Hand sink soiled in main kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handler in back kitchen area used mop sink to rinse off cutting board and knife. Do not use mop sink for any other purpose other than the disposal of mop water. You must wash and sanitize all utensils at either three bay sink or dish machine.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any food items. NOTE > REPEAT VIOLATON.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Food scoop for fried noodles stored inside of container with handle touching noodles at buffet. Store scoop so that handle is not touching noodles. NOTE > CONTAINER OF NOODLES IN LOCATED AT BUFFET STEAM TABLE WITH HOT AND SOUR SOUP.
    Location: Buffet
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Coffee makers on floor in back hot water heater room. Either store on approved shelving if in working condtion or remove from store.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door and screen door open in back ktichen area. Keep doors closed.
    Location: Kitchen (back)
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Vent filters in exhaust hood soiled above cooking equipment . Clean.
    Location: Cook line
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base molding missing in dish machine area below work sink area. Replace all missing and dammaged cove base molding.
    Location: Dish machine area
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out of place / misisng in kitchen area. Replace all misisng ceiling tiles.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Back room
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leakiing into metal pan below Sushi display cooler. Repair leak and remove pan.
    Location: Buffet
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: 1. Food handlers are removing produce from shipping boxes and cutting without washing first. You must wash all produce before you cut or prep.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove. 2. Boxes of food on floor of walk in freezer Remove.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove. 2. Boxes of food on floor of walk in freezer Remove.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Emp restroom
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: -
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1 Metal sheet tray cart on end of cooks line soiled. Clean. 2. Outsides of all bulk food containers soiled. Clean.
    Location: Cook line
  • Non potentially hazardous food contact surface(s) soiled (corrected)
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1 Metal sheet tray cart on end of cooks line soiled. Clean. 2. Outsides of all bulk food containers soiled. Clean.
    Location: Kitchen (back)
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small gas cooking unit next to deep fry units soiled. Clean.
    Location: Cook line
 09/10/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. CORRECTED 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATION.
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. CORRECTED 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. CORRECTED 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. CORRECTED 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. CORRECTED b. On floor in back hot water heater room. CORRECTED c. In Sushi area on table toaster oven sits on CORRECTED d. In Hibaci area in cabinet space below cold holding unit. CORRECTED e. In bottom cabinet space for Sushi cold holding unit. CORRECTED f. Below ice machine and table in Wait staff area in South end of customer area. CORRECTEDg. Top of dish machine. CORRECTED NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING AND DISH MACHINE LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. CORRECTED 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. CORRECTED b. On floor in back hot water heater room. CORRECTED c. In Sushi area on table toaster oven sits on CORRECTED d. In Hibaci area in cabinet space below cold holding unit. CORRECTED e. In bottom cabinet space for Sushi cold holding unit. CORRECTED f. Below ice machine and table in Wait staff area in South end of customer area. CORRECTEDg. Top of dish machine. CORRECTED NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING AND DISH MACHINE LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handlers touching ready to eat produce and vegetables with bare hands in back kitchen area. Do not touch any ready to eat food items with bare hands, you must use approved utensils such as gloves to handle any ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing. Food handlers are not washing hands in back kitcenn area before preping and handling food items. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Metal pan of freash clams sititng inside of floor mop sink in back kitchen area. Do not use mop sink for any other purpose other than the disposal of mop water. NOTE > CLAMS WHERE DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handler in back kitchen area used mop sink to rinse off cutting board and knife. Do not use mop sink for any other purpose other than the disposal of mop water. You must wash and sanitize all utensils at either three bay sink or dish machine.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: 1. Food handlers are removing produce from shipping boxes and cutting without washing first. You must wash all produce before you cut or prep.
    Location: Kitchen (back)
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any food items. NOTE > REPEAT VIOLATON.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. CORRECTED 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. CORRECTED 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
 09/10/2014Non-Illness Complaint Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > CHANGING PANS OUT / ROTATING PANS OF CRAB SALAD BETWEEN REACH IN COOLER AND COLD TOP IS NOT A OPTION. COLD FOODS MUST BE MAINTAINED AT 41 DEG. F AT ALL TIMES. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATIONS
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > CHANGING PANS OUT / ROTATING PANS OF CRAB SALAD BETWEEN REACH IN COOLER AND COLD TOP IS NOT A OPTION. COLD FOODS MUST BE MAINTAINED AT 41 DEG. F AT ALL TIMES. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. NOTE > CHANGING PANS OUT / ROTATING PANS OF CRAB SALAD BETWEEN REACH IN COOLER AND COLD TOP IS NOT A OPTION. COLD FOODS MUST BE MAINTAINED AT 41 DEG. F AT ALL TIMES. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. g. On top of dish machine. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE ,DISH MACHINE AND SHELVING LISTED ABOVE. NOTE > YOU MUST CLEAN AND REMOVE ALL MOUSE DROPPINGS TO MONITOR MOUSE ACTIVITY. ONCE YOU REMOVE ALL MOUSE DROPPING AND CLEAN AND SANITIZE AREAS, IF YOU SEE ADDITIONAL MOUSE DROPPINGS YOU WILL KNOW THAT YOU STILL HAVE MOUSE ACTIVITY. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. g. On top of dish machine. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE ,DISH MACHINE AND SHELVING LISTED ABOVE. NOTE > YOU MUST CLEAN AND REMOVE ALL MOUSE DROPPINGS TO MONITOR MOUSE ACTIVITY. ONCE YOU REMOVE ALL MOUSE DROPPING AND CLEAN AND SANITIZE AREAS, IF YOU SEE ADDITIONAL MOUSE DROPPINGS YOU WILL KNOW THAT YOU STILL HAVE MOUSE ACTIVITY. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handlers touching ready to eat produce and vegetables with bare hands in back kitchen area. Do not touch any ready to eat food items with bare hands, you must use approved utensils such as gloves to handle any ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing. Food handlers are not washing hands in back kitcenn area before preping and handling food items. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Metal pan of freash clams sititng inside of floor mop sink in back kitchen area. Do not use mop sink for any other purpose other than the disposal of mop water. NOTE > CLAMS WHERE DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pans of food sitting on top of each other with bottoms of pans contacting food items. Do not place pans on top of each other / nesting without the use of lids to prevent bottoms of pans from touching food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small meat grinder soiled. Clean and sanitize.
    Location: Kitchen
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in Sushi area. Clean and sanitize. 2. Hand sink soiled in main kitchen area. Clean and sanitize.
    Equipment: Hand sink
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in Sushi area. Clean and sanitize. 2. Hand sink soiled in main kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handler in back kitchen area used mop sink to rinse off cutting board and knife. Do not use mop sink for any other purpose other than the disposal of mop water. You must wash and sanitize all utensils at either three bay sink or dish machine.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any food items. NOTE > REPEAT VIOLATON.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Food scoop for fried noodles stored inside of container with handle touching noodles at buffet. Store scoop so that handle is not touching noodles. NOTE > CONTAINER OF NOODLES IN LOCATED AT BUFFET STEAM TABLE WITH HOT AND SOUR SOUP.
    Location: Buffet
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Coffee makers on floor in back hot water heater room. Either store on approved shelving if in working condtion or remove from store.
    Location: Back room
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Open doors and windows (corrected)
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door and screen door open in back ktichen area. Keep doors closed.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Vent filters in exhaust hood soiled above cooking equipment . Clean.
    Location: Cook line
  • Cove molding (corrected)
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base molding missing in dish machine area below work sink area. Replace all missing and dammaged cove base molding.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out of place / misisng in kitchen area. Replace all misisng ceiling tiles.
    Location: Kitchen
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Wait staff area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. CORRECTED 2. Mold on wall above mop sink area. Clean. CORRECTED 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. CORRECTED 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. REMOVE ALL MORTOR LEFT ON TILES WHILE REPAIRING FLOOR TILES AND COVE BASE MOLDING. FLOOR TILES MUST BE SMOOTH AND EASILY CLEANABLE. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. CORRECTED6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leakiing into metal pan below Sushi display cooler. Repair leak and remove pan.
    Location: Buffet
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: 1. Food handlers are removing produce from shipping boxes and cutting without washing first. You must wash all produce before you cut or prep.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove. 2. Boxes of food on floor of walk in freezer Remove.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove. 2. Boxes of food on floor of walk in freezer Remove.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Emp restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1 Metal sheet tray cart on end of cooks line soiled. Clean. 2. Outsides of all bulk food containers soiled. Clean.
    Location: Cook line
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1 Metal sheet tray cart on end of cooks line soiled. Clean. 2. Outsides of all bulk food containers soiled. Clean.
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small gas cooking unit next to deep fry units soiled. Clean.
    Location: Cook line
 09/04/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATION.
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. CORRECTED 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. CORRECTED NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. CORRECTED 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. CORRECTED c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. g. Top of dish machine. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING AND DISH MACHINE LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. CORRECTED 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. CORRECTED c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. g. Top of dish machine. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING AND DISH MACHINE LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handlers touching ready to eat produce and vegetables with bare hands in back kitchen area. Do not touch any ready to eat food items with bare hands, you must use approved utensils such as gloves to handle any ready to eat food items.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing. Food handlers are not washing hands in back kitcenn area before preping and handling food items. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Food unsafe (Critical) (corrected)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Metal pan of freash clams sititng inside of floor mop sink in back kitchen area. Do not use mop sink for any other purpose other than the disposal of mop water. NOTE > CLAMS WHERE DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Improper sanitizing of utensil(s) and equipment (corrected)
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handler in back kitchen area used mop sink to rinse off cutting board and knife. Do not use mop sink for any other purpose other than the disposal of mop water. You must wash and sanitize all utensils at either three bay sink or dish machine.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Fruit and/or vegetable washing (corrected)
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: 1. Food handlers are removing produce from shipping boxes and cutting without washing first. You must wash all produce before you cut or prep.
    Location: Kitchen (back)
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any food items. NOTE > REPEAT VIOLATON.
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. CORRECTED 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. CORRECTED 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry. NOTE > IF PROPER REPAIRS CAN NOT BE MADE TO SCREEN DOORS YOU WILL NEED TO HAVE A COMMERCIAL GRADE SCREEN DOOR PROFESSIONALLY INSTALLED OR REMOVE SCREEN DOORS AND KEEP DOORS CLOSED AT ALL TIMES.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
 09/04/2014Non-Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATONS.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATIONS
    Location: -
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Imitaton crab salad at buffet in customer area held at 45 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handlers touching ready to eat produce and vegetables with bare hands in back kitchen area. Do not touch any ready to eat food items with bare hands, you must use approved utensils such as gloves to handle any ready to eat food items.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing. Food handlers are not washing hands in back kitcenn area before preping and handling food items. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Metal pan of freash clams sititng inside of floor mop sink in back kitchen area. Do not use mop sink for any other purpose other than the disposal of mop water. NOTE > CLAMS WHERE DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Metal pans of food sitting on top of each other with bottoms of pans contacting food items. Do not place pans on top of each other / nesting without the use of lids to prevent bottoms of pans from touching food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small meat grinder soiled. Clean and sanitize.
    Location: Kitchen
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in Sushi area. Clean and sanitize. 2. Hand sink soiled in main kitchen area. Clean and sanitize.
    Equipment: Hand sink
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink soiled in Sushi area. Clean and sanitize. 2. Hand sink soiled in main kitchen area. Clean and sanitize.
    Location: Kitchen
    Equipment: Hand sink
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handler in back kitchen area used mop sink to rinse off cutting board and knife. Do not use mop sink for any other purpose other than the disposal of mop water. You must wash and sanitize all utensils at either three bay sink or dish machine.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any food items. NOTE > REPEAT VIOLATON.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Food scoop for fried noodles stored inside of container with handle touching noodles at buffet. Store scoop so that handle is not touching noodles.
    Location: Buffet
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Coffee makers on floor in back hot water heater room. Either store on approved shelving if in working condtion or remove from store.
    Location: Back room
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry.
    Location: Kitchen (back)
  • Open doors and windows
    Window(s) and/or door(s) open.
    Correction: If the windows and doors are kept open for ventilation or other purpose the openings shall be protected from insect and rodent entry.
    Comments: 1. Back door and screen door open in back ktichen area. Keep doors closed.
    Location: Kitchen (back)
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Vent filters in exhaust hood soiled above cooking equipment . Clean.
    Location: Cook line
  • Cove molding
    Floor-wall junctures not coved.
    Correction: Install cove molding.
    Comments: 1. Cove base molding missing in dish machine area below work sink area. Replace all missing and dammaged cove base molding.
    Location: Dish machine area
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Ceiling tiles out of place / misisng in kitchen area. Replace all misisng ceiling tiles.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Wait staff area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen (back)
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Back room
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Kitchen
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Walk-in freezer
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below Coke machine in north end wait staff area. Clean floor. 2. Mold on wall above mop sink area. Clean. 3. Mold on wall above dish machine work tables. Clean all mold throughout dish machine room. 4. Cove base molding and floor space soiled below dish machine work table. Clean all soiled floor space and cove base molding. 5. Floor space soiled in hot water heater room. Clean all soiled floor space. 6. Wall space soiled by hand sink in kitchen area. Clean. 7 Hand towel dispencer soiled in main kitchen area. Clean. 8. Floor space soiled below all cooking equipment and deep fry units. Clean all soiled floor space. 9. Ice on floor of walk in freezer. Remove ice and clean floor. 10. Floor soiled under all shelving inside of Meat Walk in Cooler. Clean all soiled floor space.
    Location: Walk-in cooler
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towels sitting out in kitchen area. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Water leakiing into metal pan below Sushi display cooler. Repair leak and remove pan.
    Location: Buffet
  • Fruit and/or vegetable washing
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: 1. Food handlers are removing produce from shipping boxes and cutting without washing first. You must wash all produce before you cut or prep.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove. 2. Boxes of food on floor of walk in freezer Remove.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of food on floor of walk in cooler. Remove. 2. Boxes of food on floor of walk in freezer Remove.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Emp restroom
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: -
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Dish machine area
    Equipment: Dishmachine
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Kitchen
    Equipment: Wire shelving
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Employee restroom toilet soiled. Clean. 2. All metal dunnage racks bulk food containers sit on soiled. Clean. 3. All metal dunnage racks bags of sugar, rice sit on soiled. Clean. 4. Metal shelving above three bay sink in dish machine area soiled. Clean. 5. Bottom shelving in dish machine area soiled. Clean. 6. Space below flat top grill in Hibachi area soiled. Clean. 7 Top of dish machine soiled. Clean. 8. Wire metal shelving and all shelf liners in kitchen area soiled. Clean. 9. All metal wire shelving soiled inside of produce walk in cooler. Clean.
    Location: Walk-in cooler
    Equipment: Wire shelving
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1 Metal sheet tray cart on end of cooks line soiled. Clean. 2. Outsides of all bulk food containers soiled. Clean.
    Location: Cook line
  • Non potentially hazardous food contact surface(s) soiled
    Non-potentially hazardous food contact surface(s) soiled.
    Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
    Comments: 1 Metal sheet tray cart on end of cooks line soiled. Clean. 2. Outsides of all bulk food containers soiled. Clean.
    Location: Kitchen (back)
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Small gas cooking unit next to deep fry units soiled including table unit sits on. Clean.
    Location: Cook line
 09/02/2014Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Buffalo chicken wings held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 2. Spring rolls held at 98 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 3. General Tao's Chicken held at 114 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Sesame Chicken held at 112 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 5. Hong Kong Chicken held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 6. Terriyaki Chicken held at 119 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION.
    Location: -
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Imitation crab salad at Hibachi grill area held at 49 deg. F Hold all cold foods at 41 deg. F or below. 2. Freash cut melons at buffet in customer area held at 58 deg. F. Hold all cold foods at 41 deg. F. or below. 3. Imitaton crab salad at buffet in customer area. held at 45 deg. F. Hold all cold foods at 41 deg. F or below. NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Back kitchen area infested with flies. Exterminate pest and/or rodents using approved methods and elimination harborage conditions. 2. Mouse droppings noted in following areas. a. On bottom shelving of dish machine work table and on floor space below shelving in dish machine room. b. On floor in back hot water heater room. c. In Sushi area on table toaster oven sits on d. In Hibaci area in cabinet space below cold holding unit. e. In bottom cabinet space for Sushi cold holding unit. f. Below ice machine and table in Wait staff area in South end of customer area. NOTE > Exterminate pest and/or rodents using approved methods and elimination harborage conditions. REMOVE ALL MOUSE DROPPINGS IN LOCATIONS LISTED ABOVE, CLEAN AND SANIITZE ALL FLOOR SPACE AND CABINET SPACE , SHELVING LISTED ABOVE. NOTE > REPEAT VIOLATION FOR MOUSE DROPPINGS.
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handlers touching ready to eat produce and vegetables with bare hands in back kitchen area. Do not touch any ready to eat food items with bare hands, you must use approved utensils such as gloves to handle any ready to eat food items.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. No handwashing. Food handlers are not washing hands in back kitcenn area before preping and handling food items. You must wash your hands at approved hand sink before any food prep is done. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Food unsafe (Critical)
    Food is unsafe and/or in unsound condition.
    Correction: Food shall be safe, unadulterated, not misbranded and honestly presented.
    Comments: 1. Metal pan of freash clams sititng inside of floor mop sink in back kitchen area. Do not use mop sink for any other purpose other than the disposal of mop water. NOTE > CLAMS WHERE DISCARDED AT TIME OF INSPECTION.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Improper sanitizing of utensil(s) and equipment
    Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
    Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
    Comments: 1. Food handler in back kitchen area used mop sink to rinse off cutting board and knife. Do not use mop sink for any other purpose other than the disposal of mop water. You must wash and sanitize all utensils at either three bay sink or dish machine.
    Location: Kitchen (back)
    Equipment: Mop sink
  • Fruit and/or vegetable washing
    Fruit(s) and/or vegetable(s) not washed thoroughly.
    Correction: Raw fruit(s) and/or vegetable(s) shall be thoroughly washed in water to remove soil and other contaminates before being cut, combined with other ingredients, cooked, or served.
    Comments: 1. Food handlers are removing produce from shipping boxes and cutting without washing first. You must wash all produce before you cut or prep.
    Location: Kitchen (back)
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers put on gloves to handle ready to eat food items without washing hands. You must wash hands at approved hand sink with soap and water before putting on gloves to handle any food items. NOTE > REPEAT VIOLATON.
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap in wall space by floor next to produce walk in cooler. Repair / seal all gaps to prevent rodent entry. 2. Both screen doors have large gaps around doors and between bottom of doors and floor. Repair or replace screen doors so that there are no gaps around door or at bottom of doors to prepvent rodent entry.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Box of frozen imitation crab meat thawing out at room temperature in back kitchen area. Do not thaw any frozen items out at room temperature. Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION. 2. Frozen fish thawing out in standing water inside of three bay food prep sink. Do not thaw any frozen items in standing water, Use approved methods to thaw out all frozen food items. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: 3-bay
 09/02/2014Non-Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Sushi bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Buffet
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Collagen tabletst on prep table in sushi area. Remove. Do not store in food prep or storage areas.
    Location: Sushi bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings noted below sushi display cabinet in customer area. Extermninate mice using approved methods , Remove droppings and clean and sanitize cabinet space.
    Location: Buffet
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler re using gloves at hibachi grill. Do not re use single use gloves. Once single us gloves are removed they must be discarded. New gloves must be used. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands before handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Kitchen (back)
    Equipment: Veg. Sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad inside of hand sink in back kitchen area. Do not store any items in or on hand sinks. A hand washing facility may not be used for purpose(s) other than hand washing. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink before putting on glvoes to handle any food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal sheet pans stored on floor in dish machine area. Remove and store in approved manner. Do not place or store on floor.
    Location: Dish machine area
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Wood food sticks stored with chemical in back stock area of kitchen. Remove and store in approved area away from all chemicals.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Mouse traps stored on dry stock sheving in kitchen area. Remove, Do not store or use traps in any food prep areas or stored with food.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Large gap in wall and floor by two walk in coolers in back room. Seal all gags. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. NOTE > REPEAT VIOLATION. 2. Door seal at bottom of screen door in poor repair. Door seal must go to foor so as to prevent rodent entry.
    Location: Back room
  • Dumpster lids / missing (corrected)
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: 1. One dumpster misisng a lid. Provide a lid.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Wood outside of back door of establishment. Remove all wood from establishment outside. CORRECTED
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled on cooks line. Clean. NOTE > Tag on hood notes that hoods are to be cleaned this month. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled with built up grease below cooking equipment on cooks line. Clean all soiled floor space. 2. Mold on wall above and below dish machine work table in dish room. Remove all mold and clean wall.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled with built up grease below cooking equipment on cooks line. Clean all soiled floor space. 2. Mold on wall above and below dish machine work table in dish room. Remove all mold and clean wall.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towles sititng out throughout kitchen and dish machine, hibachi arrea. inside of reach in coolers. Store all wet wiping towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace dammaged door seals.
    Location: Cook line
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink needs sealed to wall in employee restroom. Seal sink to wall. 2. Dish machine work table needs to be re sealed to wall in dish machine room. Repair and re seal.
    Location: Emp restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink needs sealed to wall in employee restroom. Seal sink to wall. 2. Dish machine work table needs to be re sealed to wall in dish machine room. Repair and re seal.
    Location: Dish machine area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pans of Jello on floor of walk in cooler. Remove, Do not store any food items on floor. Store on approved shelving. 2. Food not coverd up inside of walk in freezer. Cover all food items.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pans of Jello on floor of walk in cooler. Remove, Do not store any food items on floor. Store on approved shelving. 2. Food not coverd up inside of walk in freezer. Cover all food items.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. CORRECTED 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. CORRECTED 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. CORRECTED 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. CORRECTED 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. CORRECTED 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. CORRECTED 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Sushi bar
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of cooking wok on cooks line soiled. Clean.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leaking from bottom drain line at three bay sink in dish machine area. Repair to a sound working conditon.
    Location: Dish machine area
    Equipment: 3-bay
 06/04/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Sushi bar
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler re using gloves at hibachi grill. Do not re use single use gloves. Once single us gloves are removed they must be discarded. New gloves must be used. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands before handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Kitchen (back)
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink before putting on glvoes to handle any food items.
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
 06/04/2014Illness Complaint Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Sushi bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. CORRECTED 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. CORRECTED 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > NOT IN SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRS ARE MADE AND UNIT IS ABLE TO HOLD ALL COLD FOODS AT 41 DEG. F OR BELOW. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION. NOTE > METAL PANS WILL AID IN HOLDING FOODS AT 41 DEG. F. OR BELOW.
    Location: Buffet
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Collagen tabletst on prep table in sushi area. Remove. Do not store in food prep or storage areas.
    Location: Sushi bar
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings noted below sushi display cabinet in customer area. Extermninate mice using approved methods , Remove droppings and clean and sanitize cabinet space.
    Location: Buffet
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler re using gloves at hibachi grill. Do not re use single use gloves. Once single us gloves are removed they must be discarded. New gloves must be used. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands before handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Kitchen (back)
    Equipment: Veg. Sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad inside of hand sink in back kitchen area. Do not store any items in or on hand sinks. A hand washing facility may not be used for purpose(s) other than hand washing. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink before putting on glvoes to handle any food items.
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal sheet pans stored on floor in dish machine area. Remove and store in approved manner. Do not place or store on floor.
    Location: Dish machine area
  • Improper storage location (corrected)
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Wood food sticks stored with chemical in back stock area of kitchen. Remove and store in approved area away from all chemicals.
    Location: Kitchen
  • Insect control device/installation (corrected)
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Mouse traps stored on dry stock sheving in kitchen area. Remove, Do not store or use traps in any food prep areas or stored with food.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Large gap in wall and floor by two walk in coolers in back room. Seal all gags. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. NOTE > REPEAT VIOLATION. 2. Door seal at bottom of screen door in poor repair. Door seal must go to foor so as to prevent rodent entry.
    Location: Back room
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: 1. One dumpster misisng a lid. Provide a lid.
  • Unnecessary litter (corrected)
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Wood outside of back door of establishment. Remove all wood from establishment outside. CORRECTED
  • Ventilation soiled (corrected)
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled on cooks line. Clean. NOTE > Tag on hood notes that hoods are to be cleaned this month. CORRECTED
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled with built up grease below cooking equipment on cooks line. Clean all soiled floor space. 2. Mold on wall above and below dish machine work table in dish room. Remove all mold and clean wall.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled with built up grease below cooking equipment on cooks line. Clean all soiled floor space. 2. Mold on wall above and below dish machine work table in dish room. Remove all mold and clean wall.
    Location: Dish machine area
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towles sititng out throughout kitchen and dish machine, hibachi arrea. inside of reach in coolers. Store all wet wiping towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace dammaged door seals.
    Location: Cook line
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink needs sealed to wall in employee restroom. Seal sink to wall. 2. Dish machine work table needs to be re sealed to wall in dish machine room. Repair and re seal.
    Location: Emp restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing (corrected)
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink needs sealed to wall in employee restroom. Seal sink to wall. 2. Dish machine work table needs to be re sealed to wall in dish machine room. Repair and re seal.
    Location: Dish machine area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pans of Jello on floor of walk in cooler. Remove, Do not store any food items on floor. Store on approved shelving. 2. Food not coverd up inside of walk in freezer. Cover all food items.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pans of Jello on floor of walk in cooler. Remove, Do not store any food items on floor. Store on approved shelving. 2. Food not coverd up inside of walk in freezer. Cover all food items.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Cook line
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Kitchen
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. CORRECTED 2. Metal shelving above three bay sink in kitchen area soiled. Clean. CORRECTED 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. CORRECTED 5. Metal push carts for sheet trays in kitchen area soiled. Clean. CORRECTED 6. Plastic shelf above sushi display in buffet soiled. Clean. CORRECTED
    Location: Sushi bar
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of cooking wok on cooks line soiled. Clean.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leaking from bottom drain line at three bay sink in dish machine area. Repair to a sound working conditon.
    Location: Dish machine area
    Equipment: 3-bay
 05/28/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Kitchen (back)
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Sushi bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > UNIT WAS OUT OF SERVICE AT TIME OF INSPECTION. DO NOT USE UNTIL REPAIRED. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Glove Use (Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler re using gloves at hibachi grill. Do not re use single use gloves. Once single us gloves are removed they must be discarded. New gloves must be used. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • No hand washing (when) (corrected)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands before handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Kitchen (back)
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink before putting on glvoes to handle any food items.
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
 05/28/2014Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Kitchen (back)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Sushi bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Collagen tabletst on prep table in sushi area. Remove. Do not store in food prep or storage areas.
    Location: Sushi bar
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings noted below sushi display cabinet in customer area. Extermninate mice using approved methods , Remove droppings and clean and sanitize cabinet space.
    Location: Buffet
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler re using gloves at hibachi grill. Do not re use single use gloves. Once single us gloves are removed they must be discarded. New gloves must be used. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands before handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink before and after use as a prep sink. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. NOTE > REPEAT VIOLATION. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use. Clean and sanitize sink.
    Location: Kitchen (back)
    Equipment: Veg. Sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad inside of hand sink in back kitchen area. Do not store any items in or on hand sinks. A hand washing facility may not be used for purpose(s) other than hand washing. NOTE > REPEAT VIOLATION.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink before putting on glvoes to handle any food items.
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Metal sheet pans stored on floor in dish machine area. Remove and store in approved manner. Do not place or store on floor.
    Location: Dish machine area
  • Improper storage location
    Cleaned and sanitized equipment, utensils, laundered linens, single service articles, or single use articles stored in improper location.
    Correction: Store item(s) in an approved location.
    Comments: 1. Wood food sticks stored with chemical in back stock area of kitchen. Remove and store in approved area away from all chemicals.
    Location: Kitchen
  • Insect control device/installation
    Insect control device improperly installed or located.
    Correction: Insect control devices shall be installed in an approved location.
    Comments: 1. Mouse traps stored on dry stock sheving in kitchen area. Remove, Do not store or use traps in any food prep areas or stored with food.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Large gap in wall and floor by two walk in coolers in back room. Seal all gags. Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows. NOTE > REPEAT VIOLATION. 2. Door seal at bottom of screen door in poor repair. Door seal must go to foor so as to prevent rodent entry.
    Location: Back room
  • Dumpster lids / missing
    Outside dumpster has no lids and/or doors.
    Correction: Provide lids and/or doors.
    Comments: 1. One dumpster misisng a lid. Provide a lid.
  • Unnecessary litter
    Premises not free of unnecessary items or litter.
    Correction: Remove litter, unnecessary items, and nonfunctional equipment.
    Comments: 1. Wood outside of back door of establishment. Remove all wood from establishment outside.
  • Ventilation soiled
    Ventilation system soiled.
    Correction: Intake and exhaust air ducts shall be cleaned and filters changed so they are not a source of contamination.
    Comments: 1. Exhaust hood and filters soiled on cooks line. Clean. NOTE > Tag on hood notes that hoods are to be cleaned this month.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled with built up grease below cooking equipment on cooks line. Clean all soiled floor space. 2. Mold on wall above and below dish machine work table in dish room. Remove all mold and clean wall.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled with built up grease below cooking equipment on cooks line. Clean all soiled floor space. 2. Mold on wall above and below dish machine work table in dish room. Remove all mold and clean wall.
    Location: Dish machine area
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Wet wiping towles sititng out throughout kitchen and dish machine, hibachi arrea. inside of reach in coolers. Store all wet wiping towels in approved manner. Wet towels shall be stored in sanitizer when not in use.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace dammaged door seals.
    Location: Cook line
    Equipment: Reach in cooler
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink needs sealed to wall in employee restroom. Seal sink to wall. 2. Dish machine work table needs to be re sealed to wall in dish machine room. Repair and re seal.
    Location: Emp restroom
    Equipment: Hand sink
  • Fixed equipment spacing/sealing
    Improper installation of fixed equipment and sealing.
    Correction: Fixed equipment shall be installed and sealed.
    Comments: 1. Hand sink needs sealed to wall in employee restroom. Seal sink to wall. 2. Dish machine work table needs to be re sealed to wall in dish machine room. Repair and re seal.
    Location: Dish machine area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pans of Jello on floor of walk in cooler. Remove, Do not store any food items on floor. Store on approved shelving. 2. Food not coverd up inside of walk in freezer. Cover all food items.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Pans of Jello on floor of walk in cooler. Remove, Do not store any food items on floor. Store on approved shelving. 2. Food not coverd up inside of walk in freezer. Cover all food items.
    Location: Walk-in freezer
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. 2. Metal shelving above three bay sink in kitchen area soiled. Clean. 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. 5. Metal push carts for sheet trays in kitchen area soiled. Clean. 6. Plastic shelf above sushi display in buffet soiled. Clean.
    Location: Cook line
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. 2. Metal shelving above three bay sink in kitchen area soiled. Clean. 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. 5. Metal push carts for sheet trays in kitchen area soiled. Clean. 6. Plastic shelf above sushi display in buffet soiled. Clean.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. 2. Metal shelving above three bay sink in kitchen area soiled. Clean. 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. 5. Metal push carts for sheet trays in kitchen area soiled. Clean. 6. Plastic shelf above sushi display in buffet soiled. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. 2. Metal shelving above three bay sink in kitchen area soiled. Clean. 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. 5. Metal push carts for sheet trays in kitchen area soiled. Clean. 6. Plastic shelf above sushi display in buffet soiled. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. 2. Metal shelving above three bay sink in kitchen area soiled. Clean. 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. 5. Metal push carts for sheet trays in kitchen area soiled. Clean. 6. Plastic shelf above sushi display in buffet soiled. Clean.
    Location: Kitchen
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in cooler on cooks line soiled. Clean. 2. Metal shelving above three bay sink in kitchen area soiled. Clean. 3. Back of two door reach in freezer soiled in kitchen area. Clean. 4. Bottom shelf of prep tabel white micro wave oven sits on soiled. Clean. 5. Metal push carts for sheet trays in kitchen area soiled. Clean. 6. Plastic shelf above sushi display in buffet soiled. Clean.
    Location: Sushi bar
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Top of cooking wok on cooks line soiled. Clean.
    Location: Cook line
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain line leaking from bottom drain line at three bay sink in dish machine area. Repair to a sound working conditon.
    Location: Dish machine area
    Equipment: 3-bay
 05/20/2014Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Ham at steam table in customer area buffet held at 118 deg. F . Hold all hot foods at 135 deg. F or above. NOTE > REPEAT VIOLATION. 2. Mussels at steam table in customer area buffet held at 129 deg. F Hold all hot foods at 135 deg. F or above.
    Location: Buffet
    Equipment: Steam table
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Kitchen (back)
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Sushi bar
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Several trays of cooked chicken sititng out at room temperature at 85 deg. F. Do not sit or cool potentially hazardous foods out at room tempeature. Use approved methods to cool all hot foods. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION. 2. Broccoli salad held at 54 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below. 3. Small sushi reach in cooler holding potentially hazardous foods at 63 deg. F. unit had a air temperature of 48 deg. F. Do not use unit until repaired. Hold all cold foods at 41 deg. F or below.l NOTE > REPEAT VIOLATION. 4. Salad dressing held at 44 deg. F at buffet. Hold cold at 41 deg. F or below. NOTE> REPEAT VIOLATION.
    Location: Buffet
  • Glove Use (Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handler re using gloves at hibachi grill. Do not re use single use gloves. Once single us gloves are removed they must be discarded. New gloves must be used. Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
  • No hand washing (when)
    Food employees’ hands became contaminated and were not washed to eliminate contamination.
    Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
    Comments: 1. Food handlers not washing hands before handling food items. Food employees shall wash their hands and exposed portions of their arms after contamination occurs. NOTE > REPEAT VIOLATION.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Kitchen (back)
    Equipment: 3-bay
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Food handler preping raw beef at three bay sink at same time with shrimp thawing in compartment next to beef. Do not prep / thaw different meats / food items at same time at three bay sink. You must only prep one type of food items at a time at three bay sink. You must wash and sanitize sink three bay sink before and after use. 2. Pan of raw beef stored above ready to eat crab salad inside of walk in cooler. Store all raw meats below and away from all other food items. 3. Food handller dumped raw beef blood from large pan into vegetable prep sink. Do not use vegetable prep sink for any other purpose other than vegetable prep use.
    Location: Kitchen (back)
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers not washing hands before putting on gloves to handle food items. You must wash hands at approved hand sink before putting on glvoes to handle any food items.
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature at three bay sink. Do not thaw any potentialy hazardous foods out at room temperature. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Fish thawing out in standing water at three bay sink. Do not thaw frozen foods in standiing water. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen (back)
 05/20/2014Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two large plastic bus tubs and one large metal bowl of preped raw chicken sitting out at room temperature in main kitchen area at 49 to 51 deg. F Do not sit potentially hazardous foods out at room temperature, hold all potentially hazardous foods at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Cantaloupe, cut mellon at buffet held at 54 deg. F. Time VS temperature not being used correctly. Use time Vs temperature correectly with each pan of food marked with discard time or hold at 41 deg. F or below. NOTE > REPEAT VIOLATION. 3. Ranch salad dressing held at 49 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained
    Comments: 1. Preped sushi in customer area not marked correctly. Every pan of sushi needs to be marked clearly to identify a 4 hour discard time. NOTE > REPEAT VIOLATION. PROPER USE OF TIME VS. TEMPERATURE WAS REVIEWED AT LAST ROUTINE INSPECTION. 2. Pans of cut mellons in customer area buffet not marked correctly. Every pan of cut fresh mellons need to be marked clearly to identify a 4 hour discard time. NOTE > REPEAT VIOLATION.
    Location: Kitchen (front)
  • Eating, drinking, smoking (corrected)
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Food handler drinking from a plastic water bottle on cooks line. All drinks must be in container with lid and straw.
    Location: Cook line
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Large plastic bus tub of raw ground up chicken stored above bus tub of imitation ready to eat crab meat. Do not store raw meats etc. above any ready to eat food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in cooler
  • Food contacting soiled utensils/equipment (corrected)
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: 1. Metal pans nesting on top of pans of food inside of two door reach in cooler on cooks line. Do not nest pans of food on top of each other.
    Location: Cook line
    Equipment: Reach in cooler
  • Glove use (Non-Critical) (corrected)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers did not wash hands at approved hand sink with soap and water before putitng on gloves to handle food items. You must wash hands at hand sink with soap and water before putting on gloves to handle any food items.
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coat stored on shelving for Coke N Box in kitchen area. Remove. Store personal item(s) away from food and food related articles.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles broken and misisng below deep fry units. Repair / replace all broken floor tiles.
    Location: Cook line
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below deep fry units and cooking equipment on cooks line. Clean all soiled floor space.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use. 2. Soiled wet wiping towels sitting out in front sushi and hibachi area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Kitchen
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use. 2. Soiled wet wiping towels sitting out in front sushi and hibachi area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Kitchen (front)
  • Cooling methods (corrected)
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Large metal sheet pan of cooked potentially hazardous chicken cooling at room temperature. Do not cool at room temperature. Chicken was placed inside of walk in cooler and coverd at time of inspection. Do not cover hot foods until cooled. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Plastic bags of frozen boiled clams thawing out at room temperature on cooks line. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Two large gray plastic bus tubs of raw beef thawing out at room temperature in kitchen area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Several bags of imitation crab meat thawing out on prep line in sushi area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATIONS. PROPER THAWING WAS REVIEWED AT LAST ROUTINE INSPECTION.
    Location: Cook line
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Plastic bags of frozen boiled clams thawing out at room temperature on cooks line. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Two large gray plastic bus tubs of raw beef thawing out at room temperature in kitchen area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Several bags of imitation crab meat thawing out on prep line in sushi area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATIONS. PROPER THAWING WAS REVIEWED AT LAST ROUTINE INSPECTION.
    Location: Kitchen
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Plastic bags of frozen boiled clams thawing out at room temperature on cooks line. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Two large gray plastic bus tubs of raw beef thawing out at room temperature in kitchen area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Several bags of imitation crab meat thawing out on prep line in sushi area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATIONS. PROPER THAWING WAS REVIEWED AT LAST ROUTINE INSPECTION.
  • Wood (corrected)
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 1. Wood 2 x4 wraped in plastic wrap below cutting board in sushi area. Remove wood 2 x4 boards from store. Wood is not apoproved for this use.
    Location: Kitchen (front)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace all damaged door seals. NOTE. > REPEAT VIOLATON THAT WAS NOTED ON LAST ROUTINE INSPECTION. 2. Wet towel wraped around faucet at sprayer in dish machine room. Remove towel. Repair faucet if needed. 3. Heat lamp not working above steak pie at buffet in customer area. Repair.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace all damaged door seals. NOTE. > REPEAT VIOLATON THAT WAS NOTED ON LAST ROUTINE INSPECTION. 2. Wet towel wraped around faucet at sprayer in dish machine room. Remove towel. Repair faucet if needed. 3. Heat lamp not working above steak pie at buffet in customer area. Repair.
    Location: Dish machine area
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace all damaged door seals. NOTE. > REPEAT VIOLATON THAT WAS NOTED ON LAST ROUTINE INSPECTION. 2. Wet towel wraped around faucet at sprayer in dish machine room. Remove towel. Repair faucet if needed. 3. Heat lamp not working above steak pie at buffet in customer area. Repair.
    Location: Dining room
    Equipment: Buffet
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of raw chicken on floor of walk in cooler. Remove and store in approved manner. 2. Two cartons of ice cream on floor of walk in freezer. Remove and store in approved manner. 3. Pan of cut lemons and coffee creamer next to hand sink in wait staff area. Move so as to prevent contamination.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of raw chicken on floor of walk in cooler. Remove and store in approved manner. 2. Two cartons of ice cream on floor of walk in freezer. Remove and store in approved manner. 3. Pan of cut lemons and coffee creamer next to hand sink in wait staff area. Move so as to prevent contamination.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of raw chicken on floor of walk in cooler. Remove and store in approved manner. 2. Two cartons of ice cream on floor of walk in freezer. Remove and store in approved manner. 3. Pan of cut lemons and coffee creamer next to hand sink in wait staff area. Move so as to prevent contamination.
    Location: Wait staff area
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1 Pan of cooked noodles sitting out in customer area not protected from contamination. Food on display shall be protected from contamination.
    Location: Dining room
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in make table soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in hibachi area in customer area. Provide towels at all times. NOTE > REPEAT VIOLATION.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below sanitizer section of three bay sink in dish machine room. Repair to a sound working condition. NOTE > REPEAT VIOLATION.
    Location: Dish machine area
    Equipment: 3-bay
 03/04/2014Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Fried tilapia held at 110 to 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 2. Fried shrimp held at 113 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F or above. 3. Baked sausage held at 120 deg. F at buffet in customer area. Hold all hot foods at 135 deg. F. or above. 4. Steak pie held at 112 deg. F. at buffet in customer area. Hold all hot foods at 135 deg. F. or above. NOTE > REPEAT VIOLATIONS
    Location: Dining room
    Equipment: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Two large plastic bus tubs and one large metal bowl of preped raw chicken sitting out at room temperature in main kitchen area at 49 to 51 deg. F Do not sit potentially hazardous foods out at room temperature, hold all potentially hazardous foods at 41 deg. F. or below. NOTE > REPEAT VIOLATION. 2. Cantaloupe, cut mellon at buffet held at 54 deg. F. Time VS temperature not being used correctly. Use time Vs temperature correectly with each pan of food marked with discard time or hold at 41 deg. F or below. NOTE > REPEAT VIOLATION. 3. Ranch salad dressing held at 49 deg. F. Hold all cold foods at 41 deg. F. or below. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained
    Comments: 1. Preped sushi in customer area not marked correctly. Every pan of sushi needs to be marked clearly to identify a 4 hour discard time. NOTE > REPEAT VIOLATION. PROPER USE OF TIME VS. TEMPERATURE WAS REVIEWED AT LAST ROUTINE INSPECTION. 2. Pans of cut mellons in customer area buffet not marked correctly. Every pan of cut fresh mellons need to be marked clearly to identify a 4 hour discard time. NOTE > REPEAT VIOLATION.
    Location: Kitchen (front)
  • Eating, drinking, smoking
    Employee(s) eating, drinking, or using tobacco in food service, prep or storage area(s).
    Correction: Employees shall eat, drink and use tobacco products in designated area(s). An employee may drink from a closed beverage container if contamination of food, equipment and hands is prevented.
    Comments: 1. Food handler drinking from a plastic water bottle on cooks line. All drinks must be in container with lid and straw.
    Location: Cook line
  • Cross-contamination (corrected on site)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Large plastic bus tub of raw ground up chicken stored above bus tub of imitation ready to eat crab meat. Do not store raw meats etc. above any ready to eat food items. NOTE > REPEAT VIOLATION.
    Location: Walk-in cooler
  • Food contacting soiled utensils/equipment
    Food item(s) contacting soiled equipment or utensil(s).
    Correction: Food shall only contact surface(s) of equipment and utensil(s) that have been cleaned and sanitized.
    Comments: 1. Metal pans nesting on top of pans of food inside of two door reach in cooler on cooks line. Do not nest pans of food on top of each other.
    Location: Cook line
    Equipment: Reach in cooler
  • Glove use (Non-Critical)
    Gloves used incorrectly.
    Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
    Comments: 1. Food handlers did not wash hands at approved hand sink with soap and water before putitng on gloves to handle food items. You must wash hands at hand sink with soap and water before putting on gloves to handle any food items.
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coat stored on shelving for Coke N Box in kitchen area. Remove. Store personal item(s) away from food and food related articles.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tiles broken and misisng below deep fry units. Repair / replace all broken floor tiles.
    Location: Cook line
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soiled below deep fry units and cooking equipment on cooks line. Clean all soiled floor space.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use. 2. Soiled wet wiping towels sitting out in front sushi and hibachi area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Kitchen
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Soiled wet wiping towels sitting out in kitchen area. Keep all wet towels clean and stored inside of sanitizer water when not in use. 2. Soiled wet wiping towels sitting out in front sushi and hibachi area. Keep all wet towels clean and stored inside of sanitizer water when not in use.
    Location: Kitchen (front)
  • Cooling methods
    Food(s) cooling without utilizing proper cooling methods.
    Correction: Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient.
    Comments: 1. Large metal sheet pan of cooked potentially hazardous chicken cooling at room temperature. Do not cool at room temperature. Chicken was placed inside of walk in cooler and coverd at time of inspection. Do not cover hot foods until cooled. Potentially hazardous foods shall be cooled from 135 degrees F to 70 degrees F within 2 hours and from 70 degree F to 41 degrees F within 4 hours. Cooling shall be accomplished by using the following methods: in shallow pans, using smaller portions, place in an ice water bath, or by adding ice as an ingredient. NOTE > REPEAT VIOLATION.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Plastic bags of frozen boiled clams thawing out at room temperature on cooks line. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Two large gray plastic bus tubs of raw beef thawing out at room temperature in kitchen area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Several bags of imitation crab meat thawing out on prep line in sushi area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATIONS. PROPER THAWING WAS REVIEWED AT LAST ROUTINE INSPECTION.
    Location: Cook line
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Plastic bags of frozen boiled clams thawing out at room temperature on cooks line. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Two large gray plastic bus tubs of raw beef thawing out at room temperature in kitchen area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Several bags of imitation crab meat thawing out on prep line in sushi area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATIONS. PROPER THAWING WAS REVIEWED AT LAST ROUTINE INSPECTION.
    Location: Kitchen
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Plastic bags of frozen boiled clams thawing out at room temperature on cooks line. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 2. Two large gray plastic bus tubs of raw beef thawing out at room temperature in kitchen area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. 3. Several bags of imitation crab meat thawing out on prep line in sushi area. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below. NOTE > REPEAT VIOLATIONS. PROPER THAWING WAS REVIEWED AT LAST ROUTINE INSPECTION.
  • Wood
    Improper use of wood as a food contact surface.
    Correction: Use approved wood in an appropriate manner.
    Comments: 1. Wood 2 x4 wraped in plastic wrap below cutting board in sushi area. Remove wood 2 x4 boards from store. Wood is not apoproved for this use.
    Location: Kitchen (front)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace all damaged door seals. NOTE. > REPEAT VIOLATON THAT WAS NOTED ON LAST ROUTINE INSPECTION. 2. Wet towel wraped around faucet at sprayer in dish machine room. Remove towel. Repair faucet if needed. 3. Heat lamp not working above steak pie at buffet in customer area. Repair.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace all damaged door seals. NOTE. > REPEAT VIOLATON THAT WAS NOTED ON LAST ROUTINE INSPECTION. 2. Wet towel wraped around faucet at sprayer in dish machine room. Remove towel. Repair faucet if needed. 3. Heat lamp not working above steak pie at buffet in customer area. Repair.
    Location: Dish machine area
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both two door reach in coolers on cooks line. Replace all damaged door seals. NOTE. > REPEAT VIOLATON THAT WAS NOTED ON LAST ROUTINE INSPECTION. 2. Wet towel wraped around faucet at sprayer in dish machine room. Remove towel. Repair faucet if needed. 3. Heat lamp not working above steak pie at buffet in customer area. Repair.
    Location: Dining room
    Equipment: Buffet
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of raw chicken on floor of walk in cooler. Remove and store in approved manner. 2. Two cartons of ice cream on floor of walk in freezer. Remove and store in approved manner. 3. Pan of cut lemons and coffee creamer next to hand sink in wait staff area. Move so as to prevent contamination.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of raw chicken on floor of walk in cooler. Remove and store in approved manner. 2. Two cartons of ice cream on floor of walk in freezer. Remove and store in approved manner. 3. Pan of cut lemons and coffee creamer next to hand sink in wait staff area. Move so as to prevent contamination.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Boxes of raw chicken on floor of walk in cooler. Remove and store in approved manner. 2. Two cartons of ice cream on floor of walk in freezer. Remove and store in approved manner. 3. Pan of cut lemons and coffee creamer next to hand sink in wait staff area. Move so as to prevent contamination.
    Location: Wait staff area
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Several pans of food such as wasabi and ginger in sushi area in customer area buffet, Pan of fried noodles, onions etc. Food on display shall be protected from contamination. NOTE > REPEAT VIOLATION.
    Location: Dining room
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving above cold top / reach in make table soiled. Clean and sanitize.
    Location: Cook line
    Equipment: Metal shelving
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in hibachi area in customer area. Provide towels at all times. NOTE > REPEAT VIOLATION.
    Location: Kitchen (front)
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below sanitizer section of three bay sink in dish machine room. Repair to a sound working condition. NOTE > REPEAT VIOLATION.
    Location: Dish machine area
    Equipment: 3-bay
 02/25/2014Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: -
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Times marked for sushi are not complete. Every tray needs to be marked with a discard time.
    Location: Sushi bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Container of Lye on metal rack that meat grinder sits on. Remove and store in approved manner. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings observed in small access closet in kitchen area. Clean up all mouse droppings and exterminate mice using approved methods.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Kitchen (back)
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled. Clean and sanitize.
    Location: Kitchen (back)
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by cooks line area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad stored inside of hand sink by cooks line in back kitchen area. Remove, Do not use hand sink for any purpose other than hand washing.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Storage of Personal Items (corrected)
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats on shelving in kitchen. Remove Store personal item(s) away from food and food related articles.
    Location: Kitchen (back)
  • Improper storage of clean equipment (corrected)
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Oven racks on floor by cooking ovens on cooks line. Remove.
    Location: Cook line
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between door and floor at back door by mop sink. Repair so there is not gap between door and floor. 2. Gap between wall and floor by walk in freezer in back room. Repair.
    Location: Kitchen (back)
  • Protected outer openings (corrected)
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between door and floor at back door by mop sink. Repair so there is not gap between door and floor. 2. Gap between wall and floor by walk in freezer in back room. Repair.
    Location: Back room
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair by mop sink. Repair. 2. Wall and cove base molding in poor repair below hand sink in dish machine room and below work table. Repair all damaged wall and cove base molding in dish machine room.
    Location: Kitchen (back)
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair by mop sink. Repair. 2. Wall and cove base molding in poor repair below hand sink in dish machine room and below work table. Repair all damaged wall and cove base molding in dish machine room.
    Location: Dish machine area
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soield below cooking equipment. Clean.
    Location: Cook line
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Wait staff area
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crabmeat thawing on sheet pans in back kitchen area at room temperature at 58 deg. F. Do not thaw any potentially hazardous foods out at room temperature. Use approved methods to thaw all potentially hazardous foods. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION DONE ON 11-14-2013.
    Location: Kitchen (back)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both 2 door reach in coolers on cooks line. Replace all damaged door seals. 2. Large heavy duty shelving inside of walk in cooler for meats rusted. Repair or replace metal shelving. ( DO NOT PAINT )
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both 2 door reach in coolers on cooks line. Replace all damaged door seals. 2. Large heavy duty shelving inside of walk in cooler for meats rusted. Repair or replace metal shelving. ( DO NOT PAINT )
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Walk-in freezer
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Several pans of food in buffet area not protected with sneeze guard or lids. Provide. NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above three bay sink in dish machine area. Clean. 2. Metal shelvijng above prep three bay sink soiled. Clean. 3. Metal shelving inside of walk in cooler for meats soiled. Clean and sanitize.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above three bay sink in dish machine area. Clean. 2. Metal shelvijng above prep three bay sink soiled. Clean. 3. Metal shelving inside of walk in cooler for meats soiled. Clean and sanitize.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above three bay sink in dish machine area. Clean. 2. Metal shelvijng above prep three bay sink soiled. Clean. 3. Metal shelving inside of walk in cooler for meats soiled. Clean and sanitize.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide hand towels.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below three bay sink in sanitizer section of sink. Repair. 2. Faucet at three bay sink in poor repair in main kitchen area. Repair.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below three bay sink in sanitizer section of sink. Repair. 2. Faucet at three bay sink in poor repair in main kitchen area. Repair.
    Location: Kitchen (back)
    Equipment: 3-bay
 01/29/2014Recheck
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Time vs. temperature (corrected)
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Times marked for sushi are not complete. Every tray needs to be marked with a discard time.
    Location: Sushi bar
  • Toxic material(s) separation (corrected)
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Container of Lye on metal rack that meat grinder sits on. Remove and store in approved manner. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (back)
  • Pests/rodents (corrected)
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings observed in small access closet in kitchen area. Clean up all mouse droppings and exterminate mice using approved methods.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Kitchen (back)
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Walk-in cooler
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Cook line
  • Hand sink soiled (corrected)
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by cooks line area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage (corrected)
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad stored inside of hand sink by cooks line in back kitchen area. Remove, Do not use hand sink for any purpose other than hand washing.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Single Service/Equipment storage (corrected)
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Wood sticks used for chicken on a stick at buffet stored with cleaning chemicals
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage (corrected)
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Wait staff area
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crabmeat thawing on sheet pans in back kitchen area at room temperature at 58 deg. F. Do not thaw any potentially hazardous foods out at room temperature. Use approved methods to thaw all potentially hazardous foods. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION DONE ON 11-14-2013.
    Location: Kitchen (back)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide hand towels.
    Location: Emp restroom
    Equipment: Hand sink
 01/29/2014Illness Complaint Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: -
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Times marked for sushi are not complete. Every tray needs to be marked with a discard time.
    Location: Sushi bar
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Container of Lye on metal rack that meat grinder sits on. Remove and store in approved manner. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings observed in small access closet in kitchen area. Clean up all mouse droppings and exterminate mice using approved methods.
    Location: Kitchen (back)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Kitchen (back)
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Meat grinder soiled. Clean and sanitize.
    Location: Kitchen (back)
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by cooks line area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad stored inside of hand sink by cooks line in back kitchen area. Remove, Do not use hand sink for any purpose other than hand washing.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Storage of Personal Items
    Improper storage of personal item(s) with food or food contact item(s).
    Correction: Store personal item(s) away from food and food related articles.
    Comments: 1. Employee coats on shelving in kitchen. Remove Store personal item(s) away from food and food related articles.
    Location: Kitchen (back)
  • Improper storage of clean equipment
    Clean equipment and/or utensils stored incorrectly.
    Correction: Store covered or inverted in a self-draining position that allows for air drying.
    Comments: 1. Oven racks on floor by cooking ovens on cooks line. Remove.
    Location: Cook line
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between door and floor at back door by mop sink. Repair so there is not gap between door and floor. 2. Gap between wall and floor by walk in freezer in back room. Repair.
    Location: Kitchen (back)
  • Protected outer openings
    Outer opening(s) not protected against entry of insects and rodents.
    Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
    Comments: 1. Gap between door and floor at back door by mop sink. Repair so there is not gap between door and floor. 2. Gap between wall and floor by walk in freezer in back room. Repair.
    Location: Back room
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair by mop sink. Repair. 2. Wall and cove base molding in poor repair below hand sink in dish machine room and below work table. Repair all damaged wall and cove base molding in dish machine room.
    Location: Kitchen (back)
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Wall and cove base molding in poor repair by mop sink. Repair. 2. Wall and cove base molding in poor repair below hand sink in dish machine room and below work table. Repair all damaged wall and cove base molding in dish machine room.
    Location: Dish machine area
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor soield below cooking equipment. Clean.
    Location: Cook line
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Wait staff area
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crabmeat thawing on sheet pans in back kitchen area at room temperature at 58 deg. F. Do not thaw any potentially hazardous foods out at room temperature. Use approved methods to thaw all potentially hazardous foods. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION DONE ON 11-14-2013.
    Location: Kitchen (back)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both 2 door reach in coolers on cooks line. Replace all damaged door seals. 2. Large heavy duty shelving inside of walk in cooler for meats rusted. Repair or replace metal shelving. ( DO NOT PAINT )
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Door seals in poor repair on both 2 door reach in coolers on cooks line. Replace all damaged door seals. 2. Large heavy duty shelving inside of walk in cooler for meats rusted. Repair or replace metal shelving. ( DO NOT PAINT )
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Cook line
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving. 3. Pans of food nesting on top of each other inside of two door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid between pans so that bottom of pan does not come in contact wtih food NOTE > REPEAT VIOLATON FROM PRE LICENSING INSPECTION ON 11-14-13. 4. Food not coverd up inside of walk in freezer . Cover
    Location: Walk-in freezer
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. Several pans of food in buffet area not protected with sneeze guard or lids. Provide. NOTE > REPEAT VIOLATION.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above three bay sink in dish machine area. Clean. 2. Metal shelvijng above prep three bay sink soiled. Clean. 3. Metal shelving inside of walk in cooler for meats soiled. Clean and sanitize.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above three bay sink in dish machine area. Clean. 2. Metal shelvijng above prep three bay sink soiled. Clean. 3. Metal shelving inside of walk in cooler for meats soiled. Clean and sanitize.
    Location: Kitchen (back)
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Metal shelving soiled above three bay sink in dish machine area. Clean. 2. Metal shelvijng above prep three bay sink soiled. Clean. 3. Metal shelving inside of walk in cooler for meats soiled. Clean and sanitize.
    Location: Walk-in cooler
    Equipment: Metal shelving
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide hand towels.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below three bay sink in sanitizer section of sink. Repair. 2. Faucet at three bay sink in poor repair in main kitchen area. Repair.
    Location: Dish machine area
    Equipment: 3-bay
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Drain pipe leaking below three bay sink in sanitizer section of sink. Repair. 2. Faucet at three bay sink in poor repair in main kitchen area. Repair.
    Location: Kitchen (back)
    Equipment: 3-bay
 01/22/2014Routine
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Chicken on a stick at buffet held at 118 to 125 deg. F. Hold all hot foods at 135 deg. F or above. 2. Terriyaki chicken at buffet held at 111 deg. F Hold all hot foods at 135 deg. F. or above.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. White rice at cold top in Hibachi grill area held at 46 deg. F. Hold all cold foods at 41 deg. F. or below. 2. Cooked pasta noodlesat cold top in Hibachi grill area held at 45 deg. F. Hold al cold foods at 41 deg. F or below. 3. Imitation crab at cold top in Hibachi grill area held at 47 deg. F. Hold all cold foods at 41 deg. F or below. 4. Cut mellons at buffet held between 55 and 56 deg. F. Hold all cold foods at 41 deg. F. or below. 5. Pan of Dumplings sitting on top of cold top on cooks line not inside of unit held at 46 deg. F . Do not sit potentially hazardous foods on top of cold top unit. All pans of food must sit down into unit so as to hold at 41 deg. F or below NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2014. 6. Salad dressing held at 49 deg. F at buffet in customer area. Hold all cold foods at 41 deg. F or below.
    Location: Buffet
  • Time vs. temperature
    Time used as a public health control improperly implemented.
    Correction: Food shall be clearly marked to identify a 4 hour discard time. Written procedures must be maintained.
    Comments: 1. Times marked for sushi are not complete. Every tray needs to be marked with a discard time.
    Location: Sushi bar
  • Toxic material(s) separation
    Toxic material(s) improperly stored.
    Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Comments: 1. Container of Lye on metal rack that meat grinder sits on. Remove and store in approved manner. Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
    Location: Kitchen (back)
  • Pests/rodents
    Presence of pests and/or rodents in facility.
    Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
    Comments: 1. Mouse droppings observed in small access closet in kitchen area. Clean up all mouse droppings and exterminate mice using approved methods.
    Location: Kitchen (back)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Kitchen (back)
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Walk-in cooler
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Cut up broccoli put back into box that it was shiped in. Do not re- use box to store food in. Once you have removed broccoli from box and washed and cleaned and cut up you must put in a clean food grade container. 2. Large meatal bowl of raw chicken stored above plastic containers of sefood salad in walk in cooler. Store all raw chicken below and away from all other food items. 3. Raw whole eggs stored on top of cut vegetables on top of cold top on cooks line. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION ON 11-14-2013.
    Location: Cook line
  • Hand sink soiled
    Hand washing facility is soiled.
    Correction: A hand washing facility shall be maintained clean at all times.
    Comments: 1. Hand sink by cooks line area soiled. Clean.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Hand sink improper usage
    Hand washing facility used for purposes other than hand washing.
    Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
    Comments: 1. Metal cleaning pad stored inside of hand sink by cooks line in back kitchen area. Remove, Do not use hand sink for any purpose other than hand washing.
    Location: Kitchen (back)
    Equipment: Hand sink
  • Single Service/Equipment storage
    Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
    Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
    Comments: 1. Wood sticks used for chicken on a stick at buffet stored with cleaning chemicals
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Kitchen (back)
  • Wiping cloths / storage
    Wiping cloth(s) stored improperly.
    Correction: Wet towels shall be stored in sanitizer when not in use.
    Comments: 1. Several wet soiled wiping towels sitting out in back kitchen area. Keep all wet towels clean and stored in approved sanitizer when not in use. 2. No sanitizer in wiping towel water in wait staff area. Keep all wet towels clean and stored in approved sanitizer when not in use.
    Location: Wait staff area
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crabmeat thawing on sheet pans in back kitchen area at room temperature at 58 deg. F. Do not thaw any potentially hazardous foods out at room temperature. Use approved methods to thaw all potentially hazardous foods. NOTE > REPEAT VIOLATION FROM PRE LICENSING INSPECTION DONE ON 11-14-2013.
    Location: Kitchen (back)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in freezer
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Containers of food on floor of walk in freezer. Remove and store on approved shelving. 2. Boxes of chicken on floor of walk in cooler. Remove and store on approved shelving.
    Location: Walk-in cooler
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide hand towels.
    Location: Emp restroom
    Equipment: Hand sink
 01/22/2014Illness Complaint
  • Hot holding (corrected)
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Following food items held at improper hot holding temperature at buffet. a. Fried shrimp held at 113 deg. F b. Fried fish held at 125 deg. F. c. Spring rolls held at 107 deg. F. d. Buffalo wings held at 104 deg. F e. Pizza held at 115 deg. F. f. Whole ham for slicing held at 119 deg. F g. Stuffed shrimp held at 107 deg. F h. Baked sausage held at 110 deg. F. i. Meat loaf held at 115 deg. F J. Salmon held at 120 deg. F. k. Baked white fish held at 128 deg. F l. Hong kong chicken held at 128 deg. F m. Sesame chicken held at 98 deg. F . NOTE > HOLD ALL HOT FOODS AT BUFFET AT 135 DEG. F. OR ABOVE.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • Cold holding (corrected)
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • Bare hand contact (critical) (corrected)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handler cutting up bananas for buffet with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs. Do not handle any ready to eat foods with bare hands.
  • Cross-contamination (corrected)
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw shrimp and meat stored above ready to eat food items inside of walk in cooler. Store all raw meats, seafood, poultry, raw whole eggs below and away from all other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled (corrected)
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in walk in cooler. Repair / replace non working lilght. 2. Handle on meat cleaver by meat grinder in kitchen in poor repair. Repair handle or remove from store. Handle must be smooth and easily cleanable. Do not use tape etc. to repair. 3. Light not working in dish machine area. Repair / replace light.
    Location: Walk-in cooler
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in walk in cooler. Repair / replace non working lilght. 2. Handle on meat cleaver by meat grinder in kitchen in poor repair. Repair handle or remove from store. Handle must be smooth and easily cleanable. Do not use tape etc. to repair. 3. Light not working in dish machine area. Repair / replace light.
    Location: Kitchen
  • Equipment repair (corrected)
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in walk in cooler. Repair / replace non working lilght. 2. Handle on meat cleaver by meat grinder in kitchen in poor repair. Repair handle or remove from store. Handle must be smooth and easily cleanable. Do not use tape etc. to repair. 3. Light not working in dish machine area. Repair / replace light.
    Location: Dish machine area
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Cook line
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Walk-in cooler
  • Food storage (corrected)
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Walk-in cooler
  • Food on display (corrected)
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. There are several pans / containers of food in front of buffet items that are not under approved sneeze guard or have a lid to protect food items from contamination. Provide approved sneeze guards or provide lids for items.
    Location: Buffet
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small prep table by two door reach in freezer in kitchen by cooks line soiled. Clean and sanitize. 2. Microwave oven soiled inside and out in kitchen area. Clean. 3. Metal shelving above three bay sink in dish machine room soiled. Clean.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small prep table by two door reach in freezer in kitchen by cooks line soiled. Clean and sanitize. 2. Microwave oven soiled inside and out in kitchen area. Clean. 3. Metal shelving above three bay sink in dish machine room soiled. Clean.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency (corrected)
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small prep table by two door reach in freezer in kitchen by cooks line soiled. Clean and sanitize. 2. Microwave oven soiled inside and out in kitchen area. Clean. 3. Metal shelving above three bay sink in dish machine room soiled. Clean.
    Location: Dish machine area
    Equipment: Metal shelving
  • Baking/cooking equipment soiled (corrected)
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Gas burner unit soiled by deep fry unit on cooks line. Clean unit.
    Location: Kitchen
  • Hand sink/towels (corrected)
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet leaking at mop sink in kitchen area. Repair. 2. Faucet at hand sink in wait staff area in poor repair. faucet is loose at sink. Repair faucet to a sound working condition. 3. There are several leaks below three bay sink in dish machine area. Repair all leaks.
    Location: Kitchen
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet leaking at mop sink in kitchen area. Repair. 2. Faucet at hand sink in wait staff area in poor repair. faucet is loose at sink. Repair faucet to a sound working condition. 3. There are several leaks below three bay sink in dish machine area. Repair all leaks.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical) (corrected)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet leaking at mop sink in kitchen area. Repair. 2. Faucet at hand sink in wait staff area in poor repair. faucet is loose at sink. Repair faucet to a sound working condition. 3. There are several leaks below three bay sink in dish machine area. Repair all leaks.
    Location: Dish machine area
    Equipment: 3-bay
  • In use utensil storage (corrected)
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Ice scoop stored inside of ice for drink tower in wait station area. Remove scoop and store in approved manner.
    Location: Wait staff area
  • Single-service reuse (corrected)
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Used Sriracha bottles being re used to store food items. When contents of Sriracha bottles is used discard bottles. Do not re use.
  • Bulk labeling (corrected)
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. Bulk food containers not labeled in kitchen area. Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tile in poor repair / misisng below deep fry units. Replace all misisng and dammaged floor tiles. 2. Ceiling tile out of place inside of employee restroom. Replace tile. 3. Wall in poor repair in employee restroom. Repair wall by toilet so as to provide a surface that is smooth and easily cleanable.
    Location: Cook line
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tile in poor repair / misisng below deep fry units. Replace all misisng and dammaged floor tiles. 2. Ceiling tile out of place inside of employee restroom. Replace tile. 3. Wall in poor repair in employee restroom. Repair wall by toilet so as to provide a surface that is smooth and easily cleanable.
    Location: Emp restroom
  • Physical facility repair (corrected)
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tile in poor repair / misisng below deep fry units. Replace all misisng and dammaged floor tiles. 2. Ceiling tile out of place inside of employee restroom. Replace tile. 3. Wall in poor repair in employee restroom. Repair wall by toilet so as to provide a surface that is smooth and easily cleanable.
    Location: Emp restroom
  • Walls, floors, etc/soiled (corrected)
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below all cooking equipment on cooks line. Clean.
    Location: Cook line
  • Thawing (corrected)
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature in kitchen area. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
 11/21/2013Pre-Licensing Recheck
  • Hot holding
    Potentially hazardous food(s) not held at proper temperatures.
    Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
    Comments: 1. Following food items held at improper hot holding temperature at buffet. a. Fried shrimp held at 113 deg. F b. Fried fish held at 125 deg. F. c. Spring rolls held at 107 deg. F. d. Buffalo wings held at 104 deg. F e. Pizza held at 115 deg. F. f. Whole ham for slicing held at 119 deg. F g. Stuffed shrimp held at 107 deg. F h. Baked sausage held at 110 deg. F. i. Meat loaf held at 115 deg. F J. Salmon held at 120 deg. F. k. Baked white fish held at 128 deg. F l. Hong kong chicken held at 128 deg. F m. Sesame chicken held at 98 deg. F . NOTE > HOLD ALL HOT FOODS AT BUFFET AT 135 DEG. F. OR ABOVE.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
    Equipment: Cold top
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Cook line
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • Cold holding
    Potentially hazardous cold foods not held at proper temperatures.
    Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
    Comments: 1. Bag of pot stickers on top of cold top held at 52 deg. F. due to bag sitting on top of unit and not inside of pan. All food items must be inside of pans in order to be held at proper temperature. Hold all cold foods at 41 deg. F or below. 2. Metal pan of cooked frog legs sititng out at room temperature at 54 deg. F. Do not sit out at room temperatrue. Either hold cold at 41 deg. F. or below or hold hot at 135 deg. F or above. 3. Sushi held between 53 and 57 deg. F at sushi buffet. Hold all cold foods at 41 deg. F or below. 4. Eggs at buffet held at 49 deg. F Squid held at 52 deg. F Crab salad held at 46 deg. F. Hold all cold foods at 41 deg. F. or below.
    Location: Buffet
  • Bare hand contact (critical)
    Bare hand contact with ready to eat food.
    Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
    Comments: 1. Food handler cutting up bananas for buffet with bare hands. Use approved utensils to handle all ready to eat food items. Provide and use utensils such as gloves, deli wrap, or tongs. Do not handle any ready to eat foods with bare hands.
  • Cross-contamination
    Raw animal foods stored incorrectly over ready to eat foods and/or other raw foods.
    Correction: Food shall be protected from cross contamination.
    Comments: 1. Raw shrimp and meat stored above ready to eat food items inside of walk in cooler. Store all raw meats, seafood, poultry, raw whole eggs below and away from all other food items.
    Location: Walk-in cooler
  • Food contact surface(s) soiled
    Food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Can opener blade soiled. Clean and sanitize.
    Location: Kitchen
    Equipment: Can opener
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in walk in cooler. Repair / replace non working lilght. 2. Handle on meat cleaver by meat grinder in kitchen in poor repair. Repair handle or remove from store. Handle must be smooth and easily cleanable. Do not use tape etc. to repair. 3. Light not working in dish machine area. Repair / replace light.
    Location: Walk-in cooler
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in walk in cooler. Repair / replace non working lilght. 2. Handle on meat cleaver by meat grinder in kitchen in poor repair. Repair handle or remove from store. Handle must be smooth and easily cleanable. Do not use tape etc. to repair. 3. Light not working in dish machine area. Repair / replace light.
    Location: Kitchen
  • Equipment repair
    Equipment in need of repair.
    Correction: Equipment shall be maintained in good repair and condition.
    Comments: 1. Light out in walk in cooler. Repair / replace non working lilght. 2. Handle on meat cleaver by meat grinder in kitchen in poor repair. Repair handle or remove from store. Handle must be smooth and easily cleanable. Do not use tape etc. to repair. 3. Light not working in dish machine area. Repair / replace light.
    Location: Dish machine area
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Cook line
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Cook line
    Equipment: Reach in cooler (2 door)
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Walk-in cooler
  • Food storage
    Food stored in unprotected manner.
    Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
    Comments: 1. Plastic pan of breading sitting on floor of cooks line. Remove, Do not store any food items on floor. Store in approved manner . 2. Metal pans of food nesting on top of each other inside of 2 door reach in cooler on cooks line. Do not sit pans of food on top of each other without a lid so that bottom of pan does not touch food. 3. Food items not covered up inside of walk in coolers. Cover all food items that are not cooling inside of walk in cooler. 4. Boxes of produce on floor of walk in cooler. Remove.
    Location: Walk-in cooler
  • Food on display
    Food on display unprotected.
    Correction: Food on display shall be protected from contamination.
    Comments: 1. There are several pans / containers of food in front of buffet items that are not under approved sneeze guard or have a lid to protect food items from contamination. Provide approved sneeze guards or provide lids for items.
    Location: Buffet
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small prep table by two door reach in freezer in kitchen by cooks line soiled. Clean and sanitize. 2. Microwave oven soiled inside and out in kitchen area. Clean. 3. Metal shelving above three bay sink in dish machine room soiled. Clean.
    Location: Kitchen
    Equipment: Prep table
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small prep table by two door reach in freezer in kitchen by cooks line soiled. Clean and sanitize. 2. Microwave oven soiled inside and out in kitchen area. Clean. 3. Metal shelving above three bay sink in dish machine room soiled. Clean.
    Location: Kitchen
    Equipment: Microwave oven
  • Non food contact surface cleaning frequency
    Non-food contact surface(s) soiled.
    Correction: Clean and sanitize.
    Comments: 1. Small prep table by two door reach in freezer in kitchen by cooks line soiled. Clean and sanitize. 2. Microwave oven soiled inside and out in kitchen area. Clean. 3. Metal shelving above three bay sink in dish machine room soiled. Clean.
    Location: Dish machine area
    Equipment: Metal shelving
  • Baking/cooking equipment soiled
    Food contact surfaces of baking and/or cooking equipment soiled.
    Correction: Clean surfaces at least every 24 hours.
    Comments: 1. Gas burner unit soiled by deep fry unit on cooks line. Clean unit.
    Location: Kitchen
  • Hand sink/towels
    No hand drying provisions at hand sink.
    Correction: Provide approved hand drying provisions.
    Comments: 1. No hand towels at hand sink in employee restroom. Provide.
    Location: Emp restroom
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet leaking at mop sink in kitchen area. Repair. 2. Faucet at hand sink in wait staff area in poor repair. faucet is loose at sink. Repair faucet to a sound working condition. 3. There are several leaks below three bay sink in dish machine area. Repair all leaks.
    Location: Kitchen
    Equipment: Mop sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet leaking at mop sink in kitchen area. Repair. 2. Faucet at hand sink in wait staff area in poor repair. faucet is loose at sink. Repair faucet to a sound working condition. 3. There are several leaks below three bay sink in dish machine area. Repair all leaks.
    Location: Wait staff area
    Equipment: Hand sink
  • Plumbing system/ repair (Non-Critical)
    Plumbing system(s) not maintained in good repair.
    Correction: Plumbing system(s) shall be repaired and maintained.
    Comments: 1. Cold water faucet leaking at mop sink in kitchen area. Repair. 2. Faucet at hand sink in wait staff area in poor repair. faucet is loose at sink. Repair faucet to a sound working condition. 3. There are several leaks below three bay sink in dish machine area. Repair all leaks.
    Location: Dish machine area
    Equipment: 3-bay
  • In use utensil storage
    In use utensil(s) stored improperly.
    Correction: During pauses in food preparation or dispensing, utensil(s) shall be stored in an approved manner.
    Comments: 1. Ice scoop stored inside of ice for drink tower in wait station area. Remove scoop and store in approved manner.
    Location: Wait staff area
  • Single-service reuse
    Single service and single use articles reused.
    Correction: Single service and single use articles may not be reused. Mollusk and crustacean shells and cedar planks may not be used more than once as serving containers.
    Comments: 1. Used Sriracha bottles being re used to store food items. When contents of Sriracha bottles is used discard bottles. Do not re use.
  • Bulk labeling
    Food items removed from original container not properly labeled.
    Correction: Working containers holding food items shall be labeled with the common name of the food item.
    Comments: 1. Bulk food containers not labeled in kitchen area. Working containers holding food items shall be labeled with the common name of the food item.
    Location: Kitchen
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tile in poor repair / misisng below deep fry units. Replace all misisng and dammaged floor tiles. 2. Ceiling tile out of place inside of employee restroom. Replace tile. 3. Wall in poor repair in employee restroom. Repair wall by toilet so as to provide a surface that is smooth and easily cleanable.
    Location: Cook line
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tile in poor repair / misisng below deep fry units. Replace all misisng and dammaged floor tiles. 2. Ceiling tile out of place inside of employee restroom. Replace tile. 3. Wall in poor repair in employee restroom. Repair wall by toilet so as to provide a surface that is smooth and easily cleanable.
    Location: Emp restroom
  • Physical facility repair
    Physical facility not maintained in good repair.
    Correction: The physical facility shall be maintained in good repair.
    Comments: 1. Floor tile in poor repair / misisng below deep fry units. Replace all misisng and dammaged floor tiles. 2. Ceiling tile out of place inside of employee restroom. Replace tile. 3. Wall in poor repair in employee restroom. Repair wall by toilet so as to provide a surface that is smooth and easily cleanable.
    Location: Emp restroom
  • Walls, floors, etc/soiled
    Physical structure, walls, floors, and/or ceilings soiled.
    Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
    Comments: 1. Floor space soiled below all cooking equipment on cooks line. Clean.
    Location: Cook line
  • Thawing
    Potentially hazardous food(s) thawing improperly.
    Correction: Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Comments: 1. Imitation crab meat thawing out at room temperature in kitchen area. Use approved methods to thaw all frozen foods. Thaw using one of the following methods: under refrigeration or completely submerged under running water at a temperature of 70 degrees F or below.
    Location: Kitchen
 11/14/2013Pre-Licensing

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