- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bread crumps beneath prep table at cook line.
- Basic - Cleaned and sanitized equipment or utensils not properly stored. Plates stored beneath prep table. Chef said that they are no longer used them. They will be removed. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. **Corrected On-Site**
- High Priority - Dented/rusted cans present. Observed one dented can. Item was discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Walk in cooler: onion sauce 53°, bolognese 51°.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Foods have been cooling overnight. Bolognese and onions sauce not cool to 41° overnight. Items were discarded.
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10/15/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/25/2014 | Complaint Full | Call Back - Complied |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Trash, debris, and plates on the floor beneath small table.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates not inverted and dirty under cabinet.
- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar are no longer cleanable at sushi bar.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light bulb exposed without shield inside reach in cooler at sushi bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. Sign is missing from hand sink at sushi bar.
- Basic - Working containers of food removed from original container not identified by common name. Observed working bottle not Kabyle at sushi bar.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sausage and scramble eggs below 135°. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. At sushi station.
- Observed electrical wiring in disrepair. For reporting purposes only. Wire exposed inside ric at sushi bar.
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3/25/2014 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor. Observed trash and food debris under cooking equipment.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- 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 preparing sandwich with bare hand. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Observed interior of ric at the line soiled.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. OBSERVED CLOTH INSIDE RIC. Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. SANITIZER AT 0 PPM. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.
- Observed employee with no hair restraint.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Vacuum breaker mising at hose bibb.BROKEN
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4/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No thermometer provided to measure temperature of food product. for cooks.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Observed unused and unprotected place settings left on table with seated customers reused for other customers.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. reach in unit right across the hot line.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product. For Chefs and PIC of Food Prep Areas.
- Critical. Displayed food not properly protected from contamination.
- Critical. Observed food stored on floor. soda pouches.
- Critical. Hot water not provided/shut off at employee hand wash sink. vida kitchen .
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- No mop/service sink installed/available at establishment.
- Observed leaking pipe at plumbing fixture. vida kitchen . handwashing sink.
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9/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. 400 ppm.
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5/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed ceiling in disrepair. Waitin staff area.
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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