- Basic - Bowl or other container with no handle used to dispense food. Observed that a bowl is being used as a scoop for brown sugar.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.observed an in-use knife stored in water with a temperature of 85° **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris by the rear door.
- Basic - Leaking pipe at plumbing fixture under the left side compartment of the 3 compartment sink.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed a ceiling light that is not covered above the walk-in cooler door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed 4 bus tubs of chicken being thawed at room temperature. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour and sugar containers.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Need to install 2 back flow preventers on the splitter for the mop sink faucet.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer read 18° at room temperature. Demonstrated how to calibrate. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled that an employee is using. **Corrected On-Site**
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09/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed chicken stored in Thank-you bags in a chest freezer.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength when tested. 0 ppm when tested then corrected to 50 ppm chlorine. **Corrected On-Site**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Cut cabbage on the cook line next to a grill.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring rolls and egg rolls on the front line.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked noodle and a hot cornstarch slurry in the walk-in cooler. **Corrected On-Site**
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Small souffl cup used for seasoning and a bowl used for a sugar mixture. **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. In the reach-in cooler drawers. **Repeat Violation**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice , discarded **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked plantains on the front line. We're rapidly re-heated to 190° **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. The inside bottom of the sushi reachin cooler is covered with standing water and food debris. The inside bottom of the reach-in freezer is covered with food debris.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Under the 3 compartment sink. **Corrected On-Site**
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12/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Seasoning **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Sushi reachin cooler, do not store any TCS foods in the unit until it is repaired and operating properly.
- Basic - Ice scoop stored with handle in contact with ice in ice bin for the soda machine
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container in the reachin cooler drawers. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in the kitchen. **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Front counter. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor behind the front counter.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice, placed in Refridgerator . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Raw eggs in the sushi cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw chicken over prepped produce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over soy sauce in the walkin cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over beef. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin of the ice maker.
- Intermediate - Black moldlike substance is on the lids of food storage containers.
- Intermediate - Handwash sink used for purposes other than hand washing as evidenced by a steel sponge in the front counter hand sink. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Spray bottle containing toxic substance not labeled. Under the 3 compartment sink. **Corrected On-Site**
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8/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor.vegetables **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in walk-in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.chicken **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. shrimp in walk in coolers **Corrected On-Site**
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2/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/1/2012 | Routine - Food | Call Back - Complied |
- Drain cover(s) missing.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 10/28/12.
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. This violation must be corrected by : 010/28/12.
- Observed personal care item stored with food.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
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8/28/2012 | Routine - Food | Warning Issued |
- In-use utensil not stored with handle above the top of non potentially hazardous food and the container.Flour Corrected On Site.
- Observed equipment in poor repair.No handle on scoop in spices
- Observed in-use utensil stored in water at or above 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Sugar-
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Vegetables- Form provided- Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Oil- Water Corrected On Site.
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5/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. In pasta/cooked shrimp Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.Chicken Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried rice at 130* F- Corective action- Increased thermostat-
- Critical - Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Oil Corrected On Site.
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1/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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10/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days. This violation must be corrected by : 10/03/11.
- No copy of latest inspection report.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed utensils in poor condition. No handle on scoope-In spice container-
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8/3/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. handle down in flour Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb.
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4/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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