- Basic - Clean knives/utensils stored in crevices between equipment. Knives stored between make tables on cook line. **Corrected On-Site** **Warning**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on top of dish machine. **Corrected On-Site** **Warning**
- Basic - In-use wet wiping cloths/towels used under cutting boards at cook line. **Corrected On-Site** **Warning**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of monster on rack in WIC above and next to food. **Warning** **Corrected On-Site** **Repeat Violation**
- Basic - Reach-in freezer gaskets on cook line torn/in disrepair. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - Container of medicine improperly stored. Flu medicine on shelf above RIC on cook line. **Corrected On-Site** **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping tomatoes for salad with bare hands. Owner discarded tomatoes, employee washed hands and put on gloves to continue work. **Warning**
- High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Tomatoes for ready to eat salad being chopped by employee with no gloves. Disposed of by owner. Employee washed hands and put on gloves. **Warning**
- High Priority - Nonfood-grade container used for food storage - direct contact with food. Blue rope handled tub with raw chicken in WIC not food grade. Owner moved food to food grade tub. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 6/4/14, 9/24/14 cut melon at buffet:55°F, cut cantaloupe 57°F, cut honeydew 61°F, cucumber salad with cut tomato 64°F, cut leafy greens 68°F, squid salad 62°F. At hibachi: Chicken 58°F, beef 63°F, shrimp 58°F, sushi buffet: white fish roll 69°F, California roll 71°F Provided owner with printed copy of TPHC guide and plan during inspection. Discussed with owner how to implement plan. **Warning** **Repeat Violation**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm quaternary adjusted to 200ppm quaternary concentration. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken in RIC at hibachi grill above RTe sprouts. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken above raw beef in WIC. **Corrected On-Site** **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 6/4/14, 9/24/14 cut melon at buffet 55°F, cut cantaloupe 57°F, cut honeydew 61°F, cucumber salad with cut tomato 64°F, squid salad 62°F. **Warning** **Repeat Violation**
- Intermediate - Cold water not provided/shut off at employee handwash sink. Cold water handle missing at rear HWS near WIC. No cold water at HWS near 3CS. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by shelf next to 3CS. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Knife and food scraps in HWS at rear prep table in front of WIC. **Corrected On-Site** **Warning**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/No chlorine chemical test kit provided when using chlorine chemical sanitizer in warewashing machine. **Warning**
- Intermediate - No soap provided at handwash sink. In rear prep area. **Corrected On-Site** **Warning**
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09/24/2014 | Routine - Food | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop 70°F.
- Basic - No handwashing sign provided at a hand sink used by food employees. Men's room.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cans of Monster beverage in two different RIC's.
- Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi at bar 66°F prepared 30min prior, possibly ambient cooling. Discussed TPHC, emailed paperwork to owner. Manager took trays of sushi off bamboo racks and placed directly on ice. Cut Melon at buffet 55°F. Per manager food out less than 30mins, placed on ice.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Cut melon at buffet 55°F, sushi at sushi bar 66°F. Cold units refrigeration not on, ice used below bins to keep cool. Discussed having units repaired and or utilizing TPHC.
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6/3/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. WIC. **Corrected On-Site**
- Basic - Utensils at buffet not stored inverted or in a protected manner. **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm Quat corrected to 200ppm Quat. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Shell eggs over beef and lo mein in RIC on cook line. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at all handwash sinks. **Corrected On-Site**
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4/10/2014 | Routine - Food | Inspection Completed - No Further Action |
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