- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. To the baskets which are in the dish machine **Warning**
- Basic - Interior of microwave soiled with encrusted food debris on the cook ine **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The white rice cooker in the kitchen on the reach in freezer (ice cream) **Warning**
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11/04/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. To the baskets which are in the dish machine **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Chicken containers etc **Warning**
- Basic - Clean, single-use gloves not handled in a sanitary manner. An employee reached into the glove dispenser without first washing hands rendering it soiled on the cook line **Warning**
- Basic - Cloth used as a food-contact surface. Black table cloth wrapping sushi rolls **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris on the cook ine **Warning**
- Basic - Paper towel used as liner for food container. Fish wrapped in white paper towels **Warning**
- Basic - Presetting of unwrapped silverware outdoors. Plates not inverted when presented outdoors **Warning**
- Basic - Unwrapped single-service utensils not presented so that only the handles are touched. The straw box in the kitchen was presented where only the drinking part of the straw was present and a employee extracted a straw without the use of tongs, deli paper or gloves and inserted it into a customers drink cup. **Corrected On-Site** **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Zero ppm **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Cook on the line Recommend reviewing forms DBPR Form HR 5030-159 and DBPR Form HR 5030-157 @ http://www.myfloridalicense.com/dbpr/hr/forms.html **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee was tying his shoes then reached over and touched a bowl on another servers tray. The bowls were placed to be washed. **Corrected On-Site** **Warning**
- High Priority - Establishment is attempting to achieve parasite destruction onsite in a freezer that does not maintain a constant temperature of -4 degrees Fahrenheit or below. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Salmon **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon being purchased fresh for sushi. **Warning**
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Sea urchin being offered as sushi **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. The white rice cooker in the kitchen on the reach in freezer (ice cream) **Warning**
- Intermediate - Cutting board(s) stained/soiled was being used to trim fish in the rear prep area **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. 10 plus employees no CFM present **Corrected On-Site** **Warning**
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded. Salmon **Warning**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Warning**
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10/31/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of lime scale on the inside of the dishmachine. At the roof of the machine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On one dry storage container on the cookline.
- Basic - Carbon dioxide/helium tanks not adequately secured. By dish area.
- Basic - Cases of food stored on floor in walk-in cooler and freezer.
- Basic - Clams/mussels/oysters removed from original container for long-term storage. For mussels in walk in cooler.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Fr display cooler and one beneath it on sushi prep line, raw salmon 45°f in display cooler, cooler had an ambient air temperature of 45°f .underneath that one, ambient air temperature 45°f. Operator lowered temperature of cooler.
- Basic - Grease accumulated on kitchen floor. Under fryer and stove in kitchen.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Water tested 77°f on sushi prepline. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Handsink in kitchen and in sushi prep area. **Corrected On-Site**
- Basic - Soda gun holsters with accumulated slime/debris. In bar.
- Basic - Working containers of food removed from original container not identified by common name. Several containers of powdered dry foods in the kitchen.
- High Priority - Center reach in cooler in sushi area, raw tuna fish was stored over various prepared ready to eat foods. **Corrected On-Site**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm chlorine and quaternary ammonium.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Egg wash 75°f, batter 77°f on cookline. raw salmon 45°f in sushi display cooler,products were not in the process of preparation or cooling. Products were not being controlled by time either. Corrective Action: operator added more ice to products on cookline. For raw salmon, operator was asked to stored product in an envirnoment of 41°f or lower.
- Intermediate - Employee used handwash sink as a dump sink. Handsink on cookline had a large amount of food debris in it.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles. Units on the cook line **Corrected On-Site**
- Basic - Equipment in poor repair. The door fell off the reach in freezer on the cook line
- Basic - Grease on the ground and/or pad around grease receptacle. By the rear door from the common hallway
- Basic - Paper towel used as liner for food container. Brown or white towels were in direct contact with fish, vegetables etc
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 46 double pan at the last reach in cooler on the cook line. Corrective action taken. Placed into larger ice bath
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Rear area employee washed gloved hands at the three compartment sink without soap **Corrected On-Site**
- Intermediate - Manager lacking proof of food manager certification. Manager Christina
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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12/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink. Fry station on the cook line
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. Fryer station
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Curtain at the fryer station
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. When held in the first reach in cooler in/at the cook line
- Basic - Soil residue build-up on nonfood-contact surface. The stools at the sushi bar are severely soiled.
- Basic - Wall soiled with accumulated dust. Behind the ice machine
- High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Sushi chef making sushi with soiled finger nails **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon, insufficient information to determine is safe for sushi, flounder purchased fresh to make in house sushi.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Eggs 58 in container with ice at the frying station on the cook line. Fish varied 46, 46. 50. 46. 47. 48 in the three sushi reach in cooler in/at the front counter top units
- High Priority - Stop Sale issued due to adulteration of food product. Employee making sushi with soiled finger nails
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Wait station **Corrected On-Site**
- 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. The three reach in cooler in/at the sushi bar are not at 41 when used to store sushi grade fish.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. The lids to the sushi rice are being placed on soiled chairs at the front counter
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. By the fryer station
- Intermediate - Water filter not changed according to manufacturerys instructions. Change date 10/12
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/27/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. rope on sushi wraps.
- Critical - Handwash sink not accessible for employee use at all times. x2 both sinks blocked at the sushi bar Corrected On Site.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. multiple drink cups on the sushi bar Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. brown and white towels in contact with foods on the cookline
- Critical - Observed cloth used as a food-contact surface. white towels in contact with numerous fish, vegetables throughout the sushi bar
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. employee open water line at sushi bar to spray down sink and failed to wash hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee improperly washing hands. Sushi chef (leader) could not wash hands after three attempts. failing to turn on water, soap, then lather, rinse, dry hands, turn of water with towel finalizing with sanitizer. Corrected On Site.
- Critical - Observed employee improperly washing hands. cook turned off water with hands after washing hands at sink on the cookline Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. employee washed hands at the prep sink at the sushi bar Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. band on wrist cook Corrected On Site.
- Critical - Observed food stored in a prohibited area. rice being stored by the hand sinks at the sushi bar and may/can be contaminated
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board soiled at the bar
- Critical - Observed handwash sink used for purposes other than handwashing. being used as a dump att the sushi bar Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. both sinks at the bar being used as storage
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. AOP employee unable to demonstrate proper hand washing then was touching sushi rolls. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 45 f degrees in the display case, reach in cooler aat the sushi bar (top unit closest the window)
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. beef raw non-commercially wrapped over fish in the walk in freezer
- Critical - Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 82 by first station at the sushi bar
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 85 f degrees at second station at thebsushi bar.
- Critical - Stop Sale issued due to adulteration of food product. See violation 9.
- Wet wiping cloth not stored in sanitizing solution between uses. multiple towels at the sushi bar
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9/17/2012 | Routine - Food | Warning Issued |
- Violation: 14-38-1 Observed utensils in poor condition. all required components of the PH meter were not available.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. The coils to the prep reach in cooler closest the hand sink on the cookline is soiled
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6/11/2012 | Routine - Food | Call Back - Complied |
- Violation: 14-31-1 Equipment or utensils not designed or constructed in a durable manner. Sushi wrap constructed with cotton string
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl
- Violation: 14-38-1 Observed utensils in poor condition. all required components of the PH meter were not available.
- Critical - Violation: 22-24-1 Observed buildup of slime/residue on soda dispensing nozzles/heads/body in the wait staff area.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. The coils to the prep reach in cooler closest the hand sink on the cookline is soiled
- Critical - Violation: 53B-04-1 Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee could not demonstrate the proper use, calibration and procedures of the PH meter
- Critical - Violation: 53B-08-1 No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training available during the inspection.
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4/11/2012 | Routine - Food | Call Back - Extension given, pending |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. unit closest the hand sink in the cookline is in-op Repeat Violation.
- Critical - Employees have not received training related to their assigned duties. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee could not demonstrate the proper use, calibration and procedures of the PH meter
- Equipment or utensils not designed or constructed in a durable manner. Sushi wrap constructed with cotton string
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any training available during the inspection.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. conch, roe(s) and sea urchin.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on dish at the sushi bar Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the cutting board on the cookline
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee not on the AOP (server) touching vegetables with bare hands Corrected On Site.
- Critical - Observed buildup of slime/residue on soda dispensing nozzles/heads/body in the wait staff area.
- Critical - Observed cloth used as a food-contact surface. on muscles, with paper towels on a multitude of foods, vegetables, fish etc
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee at the end of the cookline failed to dry hands, wiped hands multiple times on apron, etc, etc Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Servers dumping soiled dishes and failing to wash hands prior to picking up items at the expo, scooping ice etc without washing hands to break the contamination cycle Corrected On Site.
- Critical - Observed employee improperly washing hands. employee(s) who apply sanitizer to washed hands are recontaminating their hands as the dispenser was soiled
- Observed employee with no hair restraint. employee in the kitchen cleaning etc.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. sushi rice bowl
- Critical - Observed food stored on floor. fish boxes x3 walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing. sink on the cookline being used as a dump
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. fish 45, roe 64, egg 47, krab mix 45, 45, cream cheese 64 f degrees in units/prep area of the sushi bar. corrective action taken ice added to fish items, cream cheese moved into the lower storage reach in cooler etc.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. poultry 47, 47, fish 47 f degrees in the prep reach in cooler on the cookline (closest the hand sink) Repeat Violation.
- Observed residue build-up on nonfood-contact surface. The coils to the prep reach in cooler closest the hand sink on the cookline is soiled
- Observed residue build-up on nonfood-contact surface. sanitizer dispenserr on the cookline
- Critical - Observed soil residue in storage containers. where the prepaired chicken was placed (grey)
- Critical - Observed the use of an unclean ph meter
- Observed utensils in poor condition. all required components of the PH meter were not available.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 75, 78, 78, 84 f degrees at the sushi bar. provided DBPR HR form.
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4/10/2012 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Drain pipes by ice machine and dish area.
- Critical - Observed buildup of slime in soda dispensing nozzles. Corrected On Site.
- Observed gaskets on reach-in drawers with slimy/mold-like build-up. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Ice dumped in handsink.
- Critical - Observed light buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed raw shrimp thawed in standing water. Corrected On Site.
- Observed residue/dust build-up on nonfood-contact surface. Bins where clean lids are stored.
- Critical - Observed soil buildup inside ice bin.
- Critical - Observed soil residue on food storage containers. Wheeled rubbermaid caddies.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed walls/doors/cove molding soiled with accumulated dust.
- Waste line missing at soda gun holster.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Hood filters.
- Violation: 23-05-1 Observed residue build-up on nonfood-contact surface. Exterior of dishmachine.
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6/6/2011 | Routine - Food | Call Back - Complied |
- Critical - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Prep unit by fryers. This violation must be corrected by : 6/04/2011.
- Observed build-up of grease on nonfood-contact surface. Hood filters.
- Critical - Observed buildup of slime on soda dispensing nozzle. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ra shrimp, ra chicken, 47-48F. Prep unit. This violation must be corrected by : 6/04/2011.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over produce; walk-in cooler. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Exterior of dishmachine.
- Wet mop not hung to dry.
- Wet wiping cloths not stored in sanitizing solution between uses. Corrected On Site.
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6/3/2011 | Routine - Food | Warning Issued |
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
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1/12/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw Shrimp, 52F; raw chicken, 51F. Less than 1 hour. This violation must be corrected by : 1/12/2011.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Small Reach-in unit at cookline. This violation must be corrected by : 1/12/2011.
- Critical. Observed ambient air thermometer not located in the warmest part of the reach-in coolers. Corrected On Site.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Hand sanitizer not applied. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Wet wiping cloths not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed soil residue on plastic storage container- sugar.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide tank not adequately secured.
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1/11/2011 | Routine - Food | Warning Issued |
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit. Reads 125F at room temperature.
- Critical. PH meter not functioning.
- Critical. No conspicuously located thermometer in reach-in unit.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw fish over vegetables, reach-in cooler. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table. Corrected On Site.
- Observed insect control device installed over food preparation area.
- Observed build-up of grease on ovens and rice pot.
- Observed build-up of grease on hood filters.
- Critical. Handwash sink not accessible for employee use at all times. Utensils stored in handsink. Corrected On Site.
- Observed wall soiled with accumulated food debris.
- Observed personal items stored near utensils.
- Critical. Observed unlabeled spray bottle.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Dairy product
- Critical. Working containers of food removed from original container not identified by common name. Squeeze bottles
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice at 114 degree Corrected On Site. Operator will re-heat rice to 165 degree
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
- Critical. Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually.
- Food-contact surface not smooth and easily cleanable. Bamboo sushi mat
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- Critical. Observed soiled reach-in cooler gaskets. Sushi bar area
- Critical. Observed soil residue in storage containers. In dry storage room
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. On surface of ice machine
- Critical. Handwash sink not accessible for employee use at all times. Block by trash cans at bar
- Critical. No handwashing sign provided at a handsink used by food employees. X2 at bar
- Critical. No handwashing sign provided at a handsink used by food employees. Sushi bar
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen
- Critical. Hand wash sink lacking proper hand drying provisions. At bar
- Observed dusty ceiling tiles and/or air conditioning vent covers. Kitchen
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed unlabeled spray bottle. At bar
- Critical. Hotel and Restaurant license not properly displayed.
- No Heimlich maneuver sign posted.
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12/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed soiled reach-in cooler gaskets. Suhi area
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed residue build-up on nonfood-contact surface. Wait station
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
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7/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/7/2008 | Complaint Full | Administrative complaint recommended |
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