- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use ice scoop stored on soiled surface between uses. At ice machine.
- Basic - Light shield damaged/in disrepair. Prep area
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Most units and drawers.
- High Priority - Raw animal foods not properly separated from each other in holding unit. WI cooler, eggs
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Broken
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. WI cooler
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10/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. SUSHI RICE 114°f.
- 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. 0 ppm. When tested. **Corrected On-Site**
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice 114°f.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Some units
- Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area
- Basic - Open dumpster lid.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - High Priority - Dead roaches on premises. Inside RI freezer
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Downstairs
- High Priority - Roach activity present as evidenced by 1 live roaches found. In dining area.
- High Priority - Small flying insects in bar area.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At prep sink
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. Downstairs **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi area
- Intermediate - No soap provided at handwash sink. Sushi area
- Intermediate - Soda gun soiled. Bar
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available.
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2/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. SUSHI PREPARATION AREA. SET UP. OBSERVED NO PAPER TOWELS BUT 3 HANDWASHING SINK.
- Critical - Handwashing cleanser lacking at handwashing lavatory. SUSHI PREPARATION AREA. NO HAND SOAP PLACED IN ANY OF THE THREE PREPARATION TOOK PLACE.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No list of certified food service managers available at the establishment.
- Critical - No person in charge of establishment. ACCORDING TO PREPARATION PERSON.
- Observed walk in cooler fan guards soiled with accumulated dust.
- Critical - Person in charge failed to insure proper handwashing by employees.
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8/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-02-1 Observed fresh fish packaged using a reduced oxygen method.
- Critical - Violation: 02-11-2 No oyster warning sign with required language provided. NOT ON THE MENU'S (INDOOR AND OUTDOOR SEATING) ONLY ONE SIGN INSIDE.
- Critical - Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles. SHOWED NOZZLE TO MANAGER ON DUTY.
- Critical - Violation: 53A-01-2 Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/29/2011. NO PROOF OF MANAGER CERTIFICATION DURING CALL BACK INSPECTION .
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Violation: 53B-08-1 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 : 01/29/2011. NO PROOF TO OBSERVED AT CALL BACK INSPECTION .
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2/4/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. UNABLE TO VIEW THE SUPERFREEZER (-80 CELSIUS) with the FISH. COOLER LOCKED UP.
- Critical. Observed fresh fish packaged using a reduced oxygen method.
- Critical. No oyster warning sign with required language provided.
- Critical. Establishment using reduced oxygen packaging without a proper HACCP plan.
- Critical. Reduced oxygen packaged food that does not ensure two barriers to control growth and toxin formation of C. botulinum.
- Critical. Reduced oxygen packaged food does not specify methods for temperature control.
- Critical. Observed raw animal food stored over ready-to-eat food. BEEF OVER CLEAN CUT VEGETABLES. AT WALK IN COOLER.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. NOT DESIGNATED HANDWASHING SINK AT BAR (4 INSTALLED) BUT NONE EQUIPED AT BAR.
- Critical. Observed a designated employee drinking area located in a food preparation or other restricted area. Corrected On Site.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. NOT WORKING PROPERLY . Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. (BY STAIRWAY )
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 01/29/2011.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- 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 : 01/29/2011.
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11/29/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chickens over beef
- 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. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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3/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in an improper manner. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chickens over beef walkin cooler
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed missing/inaccurate/damaged gauges on dishmachine.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
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9/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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