- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Bulk containers
- Basic - Ceiling tile missing. In dish wash area
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored on floor. In walk in cooler and walk in freezer
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over cooks line
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soiled reach-in cooler gaskets. On most coolers
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- High Priority - Dented/rusted cans present. Can of black olives
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw eggs next to cheese in walk in cooler
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 44° **, and i shrimp 45°*Corrected On-Site** **Repeat Violation**
- 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 - Cutting board(s) stained/soiled. **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than hand washing, used as storage **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sinks **Repeat Violation**
- 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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10/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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 - Employee drinking from an open beverage container in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Equipment in poor repair. Chipped lids for cooler pans
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In wait station
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled
- High Priority - Dented/rusted cans present. Can of jalapeos
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- High Priority - Live, small flying insects in food storage area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black be Beans , yellow rice **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over produce in walk in cooler
- High Priority - Small flying insects in bar area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink not accessible for employee use at all times. Plastics container stored in sink at salad prep area.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In salad prep area
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling.
- 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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6/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean equipment stored on floor. Ice bucket **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Servers area
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Flour **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice **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.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Encrusted, soiled material on slicer. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Servers area **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Servers area **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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1/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Hole in wall. Near electrical panel.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. On bar area.
- Basic - Light not functioning. Under hood system. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Inside walkin freezer.
- Basic - Old labels stuck to food containers after cleaning. Containers on dish rack.
- Basic - Reach-in cooler gasket torn/in disrepair. Near cookline.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. In bar area.
- Basic - Waste line missing at soda gun holster. In bar area.
- High Priority - Raw animal food stored over cooked food. Raw shrimp over cooked chicken inside walkin cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shell eggs over raw shrimp.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken 46° and beef 47°F.
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Inside walkin cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Water filter not changed according to manufacturer's instructions. Not dated.
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11/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cook line **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Cook line
- Basic - No conspicuously located ambient air temperature thermometer in holding units. Prep and cook line
- Basic - Reach-in cooler gasket torn/in disrepair. Cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name. Bulk sugar
- High Priority - Dented can present. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. Back prep area
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4/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.clean cutting boards at sushi bar stored on floor.
- Critical - Hand wash sink lacking proper hand drying provisions.by dishwash area and bar areas
- Critical - Observed buildup of slime in the interior of ice machine.lid to large ice machine has mold like build up .
- Critical - Observed dented/rusted cans. Can of Oyster sauce
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. **Corrected On-Site**
- Critical - Observed food stored in ice used for drinks.at bar area
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed nonfood-contact equipment in poor repair
- Observed single-service articles improperly stored.large tins not inverted, next to soda boxes.
- Critical - Observed small flying insects in bar area.
- Critical - Observed unlabeled spray bottle. At sushi bar area
- Observed walk-in cooler gasket torn/in disrepair.cooks line reach in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bulk container not labeled.
- Critical - Can of peppers not in good condition.
- Critical - Chicken not thawing in running water.
- Critical - Employee drink stored on food contact surface.
- Critical - Employee hand wash sink used as storage.
- Critical - Employee not using gloves to prep food.
- Critical - Foods stored on floor of walk in cooler and walk in freezer.
- Critical - Gaskits at reach in cooler dirty.
- Critical - Labling not consitant in walk in cooler.
- Critical - Onions stored on floor.
- Critical - Toxic spray bottle not labeled.
- Critical - Toxic spray bottle stored on food contact surface.
- Wiping cloth not stored in bucket.
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3/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Critical - Observed dented/rusted cans. rusted cans.
- Critical - Observed employee eating in a food preparation or other restricted area. Corrected On Site.
- Observed floor area(s) covered with standing water. in walk in cooler area.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Critical - Observed food stored on floor. walk in freezer .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed potentially hazardous food thawed in an improper manner. shrimp , no running water.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. not consistant in walk in cooler .
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. at bar area.
- Waste line missing at soda gun holster. at bar area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. walk in cooler .
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11/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 300 ppm
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on nonfood-contact surface. on hood filters/back wall.
- Critical - Observed buildup of slime on soda dispensing nozzles. holder bar.
- Critical - Observed cloth used as a food-contact surface. towel under cutting board.
- Critical - Observed employee eating in a food preparation or other restricted area. server side station.
- Critical - Observed food stored on floor. dry storage , freezer.
- Observed nonfood-contact equipment in poor repair bulk contaner in direpair
- Critical - Observed potentially hazardous food thawed in an improper manner.Shrimp.
- Critical - Observed raw animal food stored over ready-to-eat food. Shelled Eggs Corrected On Site.
- Critical - Observed toxic item improperly stored. bar/ Corrected On Site.
- Critical - Observed unlabeled spray bottle. spray bottle in reach -in.
- Waste line missing at soda gun holster. bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. reach in cooler line/ sushi bar.
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2/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. 2 door reach in. no food inside, servide called.
- Critical. No conspicuously located thermometers in holding units.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed cloth used as a food-contact surface. under cutting boards.
- Observed ice scoop with handle in contact with ice. ice machine
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. lexan containers.
- Observed gaskets/seals on cold holding unit in poor repair. reach in coolers.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Waste line missing at soda gun holster. bar
- Critical. No handwashing signs provided at all handsinks used by food employees.
- Ceiling tile missing. front of walk in coolers.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. can of crushed pinapple .
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tarter sauce and cocktail sauce.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal food stored over ready-to-eat food. raw oysters over cut fruit , reachin cooler.
- Critical. Observed food stored on floor. box of ketchup .
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. plate used as scoop in dry storge .
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime on soda dispensing nozzles. at bar area.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.clean cutting board.
- Observed single-service items stored on floor. in dry storage area.
- Critical. Observed handwash sink used for purposes other than handwashing. plates and stranger.
- Critical. Hand wash sink lacking proper hand drying provisions. at employee handwash sink at end of cooks line.
- Lights missing the proper shield, sleeve coatings or covers. over coffee area.
- Critical. Observed toxic item stored by utensils. at bar area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. at bar area.
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2/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Observed potentially hazardous food thawed in an improper manner. no running water.
- Critical. Observed potentially hazardous food thawed in an improper manner. salmon
- Critical. Observed food stored on floor. chicken wilkin cooler floor.
- Critical. Observed food stored on floor. in walkin freezer.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. coffee pot.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Observed small flying insects in bar area.
- Critical. Observed toxic item stored by utensils. bar area.
- Critical. Observed unlabeled spray bottle. at bar.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
| No report available. | 3/20/2009 | Food-Licensing Inspection | Warning Issued |
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