- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Storage shelves above slicers.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Clean equipment stored on floor. Back cook's line.
- Basic - Clean knives/utensils stored in crevices between equipment. Kitchen
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- 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. Front wait station
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor. Front Walk in cooler
- Basic - Food stored on floor. Bulk oil
- Basic - Grease accumulated under cooking equipment. Wok, fryer cook's line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Wok utensils
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. White Reach in coolers
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Beef/ribs
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Uncleanable knife block in use to store knives.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris and/or mold like substance on wall around and above Walk in freezer.
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Wood food-contact surface not properly sealed. Cover of 3 compartment sink at back cook's line.
- Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles
- High Priority - Live flies in kitchen. Dish room, prep area
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Bulk sugar.
- High Priority - Pesticide-emitting strip present in food prep area. Above condiment/ kimchi **Corrected On-Site**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.
- High Priority - Raw animal food stored over ready-to-eat food. Shelled eggs/Reach in cooler
- High Priority - Toxic substance/chemical stored in food preparation area with potential to cause cross contamination. Under table cook's line.
- High Priority - Vacuum breaker missing at hose bibb. Prep sink, back prep are
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Cook's line, Reach in coolers back line
- Intermediate - Meat grinder/saw soiled with old food debris.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station
- Intermediate - Reach-in cooler shelves soiled with food debris.
- 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 - Slicer blade guard soiled with old food debris.
- Intermediate - Soil residue in food storage containers. Back prep area.
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7/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Build-up of mold-like substance on nonfood-contact surface. On walls at Reach in freezer and Reach in coolers.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean equipment stored on floor. Back cook line.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Floor soiled/has accumulation of debris.through out kitchen, walk in coolers/freezer.
- Basic - Floor tiles cracked, broken or in disrepair.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food not stored at least 6 inches off of the floor. Walk in cooler
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler
- Basic - Shelf under preparation table soiled with food debris. Kitchen, cook's line.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Spray bottle containing a food product not labeled. Walk in cooler
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. Server station
- Basic - Wood food-contact surface not properly sealed. Cover of sink, back cook's line.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Beef/ cake
- High Priority - Live flies in kitchen.
- High Priority - Nonfood-grade containers used for food storage y direct contact with food. Bulk items back prep area.
- High Priority - Raw animal food stored over cooked food. Quail eggs
- High Priority - Vacuum breaker missing at hose bibb. Prep sink.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Corrected On-Site**
- Intermediate - Meat grinder/saw soiled with old food debris. Band saw.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen, server station.
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
- 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 - Soil residue in food storage containers. Bulk containers.
- Intermediate - Spray bottle containing toxic substance not labeled.
- Observed electrical wiring in disrepair. For reporting purposes only. Ice machine room.
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3/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. chest freezer.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden board covering back prep sink.
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10/24/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. non handle container used as scoop/rice.
- Critical - Hand wash sink lacking proper hand drying provisions. all kitchen hws.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops.
- No plan review submitted and renovations in progress. renovations to dinningroom only, kitchen has not been remodeled, adding grocery store to establishment, have decreased tge seating. This violation must be corrected by : 10/21/2012 .
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden board covering back prep sink.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. mixer/prep table.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. ceiling/light cover, back walkin cooler .
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. knives.
- Critical - Observed cloth used as a food-contact surface. under cutting board.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. bib syrup , sauces/walkin cooler , potatoes /kitchen .
- Observed gaskets/seals on cold holding unit in poor repair. chest freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoops for rice, wok utensils /back cook's line.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. back cook's line.
- Critical - Observed live flies in kitchen.
- Observed nonfood-grade containers used for food storage. bulk items/cornstarch.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. bean sprout salad/wait station. iced down phf. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature. beef.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs/walkin cooler .
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. walkin freezer.
- Critical - Observed roach activity as evidenced by live roaches found. observed 1 live roach in kitchen/prep table.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink. Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. bags of rice.
- Critical - Observed unlabeled spray bottle.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef , pork/reach in cooler, walkin cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/21/2012 | Routine - Food | Warning Issued |
- Floors not maintained smooth and durable. sushi bar.
- Critical - Food-contact surfaces not cleaned after being contaminationed. band saw.
- Critical - Hand wash sink lacking proper hand drying provisions. kitchen,sushi bar.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit. reach in sushi bar, cook's line reach in.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. wooden cover over sinks at back cook's line.
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. dust/ash build up on shelve at back door.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelves front walkin.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walls, shelves, bootles of wine in front walkin cooler.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical - Observed cloth used as a food-contact surface. under cuttingboard. Corrected On Site.
- Critical - Observed dead roaches on premises. 8-10 behind chest freezer at sushi bar.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed equipment in poor repair. walkin door.
- Critical - Observed food stored on floor. drink syrups.
- Observed ice scoop with handle in contact with ice. service area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. rice container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoops.
- Observed nonfood-grade containers used for food storage. bulk sugar.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. beef, calimari , walkin freezer.
- Observed single-service items stored on floor. plates,service area.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. scallops, chest freezer/sushi bar
- Critical - Observed uncovered food in holding unit/dry storage area. cinamon sticks, seaweed.
- Observed unnecessary persons in the food preparation, food storage, or warewashing area. young child.
- Plumbing system in disrepair. drain pipe at handwash sink/sushi bar.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. cuttingboards
- Wet wiping cloth not stored in sanitizing solution between uses. sushi bar.
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3/7/2012 | Complaint Full | Inspection Completed - No Further Action |
- Equipment compartment not equipped to properly drain accumulation of moisture. walkin cooler.
- Critical - Hand wash sink lacking proper hand drying provisions. service area, and kitchen prep area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops.
- Critical - No conspicuously located thermometer in holding unit. service area reach in, grill area reach ins.
- Non-prewrapped utensils not properly presented. spoons/sushi bar.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Observed a nonfood-grade basting brush used in food.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fan covers walkin cooler .
- Critical - Observed buildup of slime on soda dispensing nozzles.
- Critical - Observed cloth used as a food-contact surface.under cuttingboard.
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed floor area(s) covered with standing water. service area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour/bulk rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. cook's line, grilll area.
- Observed nonfood-grade containers used for food storage."thank you" bags, freezer.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. beef, reach in grill area.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over pork, reach in grill area.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.beef, walkin freezer.
- Critical - Observed unlabeled spray bottle.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only.
- Observed utensils stored in crevices between equipment.
- Observed wall soiled with accumulated food debris. back prep area.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable. wooden board, back kitchen .
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar, kitchen , service area.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops, ice machiine.
- Critical - No conspicuously located thermometer in holding unit. reach in coolers, service, cook's line, reach in back kitchen
- Critical - No handwashing sign provided at a handsink used by food employees. sushi bar
- Critical - Observed bathroom doors left open other than during cleaning or maintenance.
- Critical - Observed buildup of soiled material on mixer head. tablle top mixer, soiled attachment .
- Critical - Observed encrusted material on can opener.
- Observed floor area(s) covered with standing water.service area.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. shrimp/produce.front line.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. flour bag front kitchen.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. back cook's ne
- Critical - Observed interior of microwave soiled.sushi bar, kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. back cook's lline reach in.
- Observed nonfood-grade containers used for food storage.bulk ingredients.
- Critical - Observed raw animal food stored over ready-to-eat food.raw beef over produce, shelled eggs over sauces
- Observed reuse of single-service articles.reused garlic container, gallon milk container .
- Critical - Observed soil residue in storage containers. bulk ingredient containers, back prep kitchen.
- Critical - Observed unlabeled spray bottle.sushi bar, walkin cooler .
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated food debris. backroom prep/meat saw.
- Plumbing system in disrepair.handwash sink/sushi bar.
- 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. reach in/walkin cooler.
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7/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. prep area.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. oppm Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. bar
- Critical - Handwashing cleanser lacking at handwashing lavatory.bar
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoops.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No handwashing sign provided at a handsink used by food employees.bar
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. bare wood shelf cover
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook prepping veggies. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. in walk-in /outside walkin cooler .
- Observed build-up of mold-like substance on surface of nonfood-contact surface. walkin fan covers, light cover/ storage contaners.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. prep area/ sushi bar.
- Observed dusty ceiling tiles and/or air conditioning vent covers. back kitchen.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area. back storeroom .
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. sushi bar/prep area/storeroom.
- Critical - Observed flammable material stored around water heater. For reporting purposes only.
- Observed food debris accumulated on kitchen floor. walkin cooler.
- 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 cooler.
- Observed gaskets with food build up.
- Critical - Observed handwash sink used for purposes other than handwashing. prep kitchhen/ bar area.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken/walkin next to produce.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled. microwave ,toaste oven
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. freezer ,refrigerator
- Observed mop/service sink in disrepair.
- Observed nonfood-contact equipment in poor repair. chest type freezer. Walkin-door.
- Observed nonfood-grade containers used for food storage. bulk storage containers, plastic bags in freezer, cinamon sticks in box.
- Observed open dumpster lid.
- Critical - Observed raw animal food stored over ready-to-eat food. shelled eggs. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. bar area.
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by food. spray bottle in prep table.
- Critical - Observed toxic item stored by utensils. on shelf /wd40.
- Critical - Observed uncovered food in holding unit/dry storage area. dry storeroom , walk in cooler.
- Critical - Observed uncovered food in holding unit/dry storage area. water softner.
- Critical - Observed unlabeled squeeze bottles with bleach and soap.
- Observed unnecessary items on the premise. baby/toys in kitchen
- Observed wall soiled with accumulated food debris. back prep area.
- Critical - Pesticide use not in accordance with manufacturer's directions. household use raid.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. all products in walkin.
- Wall not smooth and easily cleanable. unfinished back door framework.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor. walkin cooler
- Critical. Observed uncovered food in holding unit/dry storage area.seaweed on dry storage shelf
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. touching ready to eat noodles and sliced scallions with bare hands.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. chlorine
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.quaternary ammomium
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the exterior of ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Exhaust system off during the operation of cooking equipment. For reporting purposes only.
- Critical. Observed unlabeled spray bottles.
- Wet mop not hung to dry.
- Observed unnecessary items on the premise.
- Critical. Identity of food or food product misrepresented. crab listed on sushi menu and using imitation crab.
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7/7/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice
- Critical. No conspicuously located thermometer in holding unit.white refrigerator
- Critical. Observed raw animal food stored over ready-to-eat food. beef over produce
- Critical. Observed food stored on floor. cooler
- Critical. Observed uncovered food in holding unit/dry storage area. cooler
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint.
- Observed a nonfood-grade sushi mat used in food.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed single-service articles stored without protection from contamination.
- Critical. Handwash sink not accessible for employee use at all times. cookline
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- 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. cookline
- Observed grease accumulated under cooking equipment.
- Light not functioning. prep
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item stored in food preparation area. wd40, cleaning chemical
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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1/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. phF's moved
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cold holding 3 door reach in equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. chicken over fish
- Critical. Observed raw animal food stored over ready-to-eat food. eggs over produce
- 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. rice
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. msg
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed employee with no hair restraint.
- Food-contact surface not smooth and easily cleanable. sushi roller
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor. ice buckets cutting board
- Critical. Handwash sink not accessible for employee use at all times. cookline
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. cookline
- Ceiling tile missing. employees restroom
- Observed wall soiled with accumulated food debris. kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- No suitable facilities provided to store employee clothing and other possessions. coats
- Critical. Pesticide use not in accordance with manufacturer's directions. bug dpray intended for household use only
- Wet mop not hung to dry.
- Observed unnecessary items on the premise. bike
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9/15/2009 | Routine - Food | Warning Issued |
| No report available. | 6/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/28/2008 | Routine - Food | Inspection Completed - No Further Action |
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