- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Food stored in holding unit not covered.
- Basic - Grease accumulated under cooking equipment.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken 55° seafood 51°. Corrective action taken, moved to a working cooler.
- High Priority - Pots or other cooking equipment not being sanitized.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Buffet line refrigeration unit not 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Spray bottle containing toxic substance not labeled.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line food-contact shelves.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- 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.
- Basic - Food stored in holding unit not covered.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Thawed portions of ready-to-eat, potentially hazardous (time/temperature control for safety) food rose above 41 degrees Fahrenheit while being thawed under running water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Admin Complaint**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- 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.
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Operator unable to verify source of shellstock. See stop sale.
- High Priority - Raw animal food stored over ready-to-eat food.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Preparation tables
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Handwash sink used for purposes other than handwashing. **Admin Complaint**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/18/2014 | Routine - Food | Administrative complaint recommended |
- No Violations Were Observed
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10/29/2013 | Routine - Food | Call Back - Complied |
- 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.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Operator unable to verify source of shellstock. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rolls 73° f egg rolls 64° f
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Eggs 68° f
- High Priority - Stop Sale issued due to food originating from an unapproved source. Oyster and clams served raw without tag or invoice.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Sushi rolls found at 73° f
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Certified food manager fails to exhibit active managerial control. Hand washing
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Corrected On-Site**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
- 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.
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8/27/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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6/17/2013 | Routine - Food | Admin. Complaint Callback Complied |
- 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. **Warning**
- Basic - Hole in ceiling. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi at buffet line found at 66 f. **Repeat Violation** **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
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3/19/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Cardboard used to line nonfood-contact shelves. **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. **Warning**
- Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in holding unit not covered. **Warning**
- Basic - Food stored on floor. **Warning**
- Basic - Hole in ceiling. **Repeat Violation** **Warning**
- Basic - Hole in wall. **Warning**
- Basic - Ice scoop handle in contact with ice. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Warning**
- Basic - Three-compartment sink used for warewashing not cleaned before use as a food preparation sink. **Warning**
- Basic - Uncovered food stored near sink exposed to splash. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Warning**
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **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. **Repeat Violation** **Warning**
- High Priority - Operator unable to provide documentation for source of fish. See stop sale. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi at buffet line found at 66? f. **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken at cooking area kept at room temperature found at 91? f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. **Warning**
- High Priority - Rodent activity present as evidenced by 9 DRIED rodent droppings found IN STORAGE AREA. **Repeat Violation** **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. Buffet line for sushi. **Warning**
- Intermediate - Food storage container for potentially hazardous (time/temperature control for safety) food not cleaned after being emptied prior to refilling. **Warning**
- Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. **Warning**
- Intermediate - No monitoring of buffet/salad bar by employee trained in safe operating procedures. **Warning**
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.egg rolls. **Warning**
- Intermediate - Person in charge fails to exhibit active managerial control. **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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3/15/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/23/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed carlos used as shelf cover. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Observed holes in ceiling.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken stored over raw seafood.
- Critical - Observed rodent activity as evidenced by 10 plus fresh rodent droppings found on top of bottom shelf of preparation table.
- Critical - Observed rodent activity as evidenced by 20 plus fresh rodent droppings found on top of walk in cooler. No physical separation between walk in cooler and preparation area.
- Critical - Observed rodent activity as evidenced by 25 plus fresh rodent droppings found on top of boxes in storage area.
- Critical - Observed rodent activity as evidenced by 5 dried (old) rodent droppings found on top of dishwasher area.
- Critical - Observed rodent bait displayed improperly.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed utensils stored in crevices between equipment.
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10/22/2012 | Routine - Food | Emergency order recommended |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.ice scoop on top of ice makers machine
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Observed floor area(s) covered with standing water.at the kITCHEN and other areas
- Critical - Observed food stored on floor.Meat and chicken at the kitchen
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.flour
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.icecream area
- Critical - Observed potentially hazardous food thawed at room temperature. shrimps at three compartments sink
- Critical - Observed potentially hazardous food thawed in an improper manner.shrimps at three compartments sink
- Critical - Observed potentially hazardous food thawed in standing water.tigers shrimps at sink
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.cookies
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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3/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed nonfood-grade containers used for food storage.
- Observed open dumpster lid.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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