- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area.
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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07/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/18/2013 | Complaint Full | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Cups inside rice, flour, salt containers. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation** **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. Cookline. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. Cookline **Corrected On-Site** **Warning**
- Basic - Food stored in dry storage area not covered. Open bag of rice. **Repeat Violation** **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline. **Corrected On-Site** **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Rice **Corrected On-Site** **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry store room **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline, sushi bar. **Repeat Violation** **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Lettuce, kale at room temperature at the sushi bar. Implemented time control. **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises. 20 dead roaches in kitchen floor behind and under equipment. According to mgr pest control was conducted on 10/01/13. Cleaned **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation** **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. Touching soiled wiping cloths then engage in food preparation. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noodles at the cookline at 72°F, moved inside a cooler, 52°F at the end of the inspection. Non commercial dressings at the buffet line. Implemented time control procedure. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice, according to mgr just made. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice at the cookline at 92°F, moved inside a cooler, 68°F at the end of the inspection. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw meat over cut vegetables. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer _ not all products commercially packaged. Raw meat over cheesecake. **Corrected On-Site** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Inadequate Sneeze guard at the buffet line. **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
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10/11/2013 | Complaint Full | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Cup inside rice container. **Corrected On-Site** **Repeat Violation**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Repeat Violation**
- Basic - Raw animal food stored above unwashed produce. Raw shrimp over fruits and vegetables in a reach in cooler. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar. **Corrected On-Site** **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Flour
- High Priority - Container of medicine improperly stored. Prep table. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice at the cookline, moved inside a cooler, dropped 15°F at the end of the inspection. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles at the prep area, moved inside a cooler, dropped 15°F at the end of the inspection. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice marked with a wrong time. **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Fliptop reach in cooler raw food behind ready to eat food. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw poultry over carrots. **Corrected On-Site**
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Cups inside flour, salt, spices containers
- Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
- Basic - Case/container/bag of food stored on floor in dry storage area. Rice
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Equipment in poor repair. Cookline reach in cooler incapable of maintaining potentially hazardous 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
- Basic - Food stored in dry storage area not covered. Flour, rice.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Tofu, shrimps, sauces, eggs in a cookline reach in cooler, moved to another units, 43?F at the end of the inspection. **Corrected On-Site**
- 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. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Non commercial dressings at the buffet line, implemented time control procedure. **Corrected On-Site**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Inadequate sneeze guard at the buffet
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi bar display case.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. operator instructed to sanitize using the 3 compartment sink.
- Critical - Hot water not provided/shut off at employee hand wash sink. warewashing area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. cookline.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon, tuna, cheese in the sushi bar display case. iced down. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. wiping cloths. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. soups at the cookline. Corrected On Site. reheated to 165 degrees fahrenheit.
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10/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/5/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable. some acoustic tiles in prep area.
- Critical - Displayed food not properly protected from contamination. self service salad bar.
- Critical - Failure to maintain freezing records on nonexempt fish for 90 days.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. crevices between equipment
- No copy of latest inspection report.
- Critical - Nonexempt fish has not undergone proper parasite destruction. no proof of parasite destruccion provideed for salmon or escolar served raw at the sushi bar.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. cookline equipment
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed dead roaches on premises. 6 dead roaches in sushi bar area, floor and cabinets, +50 dead roaches in kitchen floor, 25 dead roaches inside a cookline oven. pest control conducted the day of the inspection. Corrected On Site. cleaned and sanitized.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored in a prohibited area. container with chicken on top of a trash can. Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. drystorage containers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. kitchen shelves
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fliptop reach in cooler, Corrected On Site. raw food moved to the front.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tofu in an ice bath. Corrected On Site. added ice.
- Critical - Observed potentially hazardous food held using time as a public health control with a time marking that exceeds the 4 hour limit. Food may not be served. sushi rice.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over bean sprouts in a reach in cooler. Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice. Corrected On Site.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. sushi bar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. cookline, sushi bar. Corrected On Site. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. salt, flour.
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5/21/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 06-04-1 Observed potentially hazardous food thawed at room temperature.Shrimp, chicken. Corrected On Site.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.Dishwasher area. See 29.
- Violation: 29-08-1 Plumbing system in disrepair.Hot water faucet in disrepair, handwash sink, dishwasher area.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
- Critical - Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
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9/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Ceiling not smooth and easily cleanable.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Instructed operator in charge to use 3 compartment sink while fixed.
- Critical - Hot water not provided/shut off at employee hand wash sink.Dishwasher area. See 29.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Repeat Violation.
- Observed 4 ceiling tiles in disrepair, cooks line.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Row chicken over RTI food, reach in, cooks line. Corrected On Site.
- Critical - Observed potentially hazardous food thawed at room temperature.Shrimp, chicken. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Plumbing system in disrepair.Hot water faucet in disrepair, handwash sink, dishwasher area.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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7/27/2011 | Routine - Food | Warning Issued |
- Ceiling not smooth and easily cleanable. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Critical - No cleaning agent provided in dishmachine, Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site. Repeat Violation.
- Observed bamboo sushi matts in use.
- Observed build-up of food debris, dust or dirt on storage shelves.
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.
- Critical - Observed interior of reach-in frezer soiled with accumulation of food residue.
- Critical - Observed raw animal food stored over cooked food.Reach in cooler, cooks line Corrected On Site.
- Critical - Observed soil residue in storage containers.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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2/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-21-1 Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
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11/2/2010 | Routine - Food | Call Back - Complied |
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed the designated hand wash sink used for purpose other than washing hands, kitchen . Repeat Violation.A handwash sink must be installed.
- Observed cutting board grooved/pitted and no longer cleanable.Sushi station.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on storage counters throughout.
- Critical. Handwash sink not accessible for employee use at all times.Dishwasher room.
- Critical. Observed roach activity as evidenced by about 28 dead roaches found on floor, prep area, sushi bar, last extermination performed. 8-23-10. Provide report by-weekly.
- Observed food debris and dead roaches accumulated on kitchen floor.
- Ceiling not smooth and easily cleanable.
- Observed ceiling tiles w. water damage, kitchen.
- Critical. Observed tracking powder present in food prep area.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- 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.One employee.
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8/31/2010 | Routine - Food | Warning Issued |
- Critical. Original container: properly labeled, date marking
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Critical. Proper hygienic practices, eating/drinking/smoking (evidence)
- Critical. Sanitizing concentration
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Food contact surfaces of equipment and utensils clean
- Critical. Toilet and handwashing facilities, number, convenient, designed, installed
- Walls, ceilings, and attached equipment, constructed, clean
- Critical. Food management certification valid
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-27-1 Failure to maintain freezing records on nonexempt fish for 90 days.
- Violation: 14-37-1 Observed one cutting board grooved/pitted and no longer cleanable.
- Critical. Violation: 22-26-1 Observed buildup of soiled material on racks in the reach-in cooler.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.
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1/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.
- 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. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit, rice, buffet.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- 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.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Observed one cutting board grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls.
- Critical. Handwash sink not accessible for employee use at all times, back door. Corrected On Site.
- Ceiling not smooth and easily cleanable.
- Critical. Observed tools item stored by utensils.
- Critical. Observed unlabeled spray bottle.
- Observed unnecessary items on the premise.
- 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.
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10/23/2009 | Routine - Food | Warning Issued |
| No report available. | 4/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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