- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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07/03/2014 | 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. **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- 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. **Corrected On-Site**
- 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.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Unnecessary items on the premise.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Hot water not provided/shut off at employee handwash sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No hot running water at three-compartment sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No person in charge of establishment during operation. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
- Intermediate - Reach-in cooler shelves soiled with food debris.
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9/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food service manager not certified within 30 days of employment.
- Intermediate - Handwash sink not accessible for employee use at all times.
- 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.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Beverage tubing/cold plate not separated from stored ice.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.Yuca flour at end not protected
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
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8/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. 2nd floor bar area
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.0 ppm in bar area Corrected On Site.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers. 2nd floor
- Critical - No handwashing sign provided at a handsink used by food employees. bar area, coffee machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. 2nd floor.
- Observed dusty ceiling tiles and/or air conditioning vent covers. 2nd floor
- Critical - Observed encrusted material on can opener.
- Critical - Observed encrusted, soiled material on slicer.
- Observed gaskets/seals on cold holding unit in poor repair. reach in cooler by coffee machine.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. scoop
- Critical - Observed soiled reach-in cooler gaskets. reach in cooler by ice machine 2nd floor.
- Critical - Observed the accumulation of dead insects in control devices. 1 dead roach on top of dishwasher machine.
- Observed utensils stored in crevices between equipment. knife between hand sink and other table Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Observed wall soiled with accumulated black debris in dishwashing area. warewashing area in first floor.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only. by water heater storage room
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Rice used for sushi was made on 4/10/12 and kept outside without refrigeration. The rice temp was 72 F.
- Wall not smooth and easily cleanable. by coffee area.
- Critical - Working containers of food removed from original container not identified by common name.
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4/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. BY COFFEE STATION
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9/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in refrigeration unit. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Corrected On Site.
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1/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Waste line missing at soda gun holster. Corrected On Site.
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8/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. SMOKED SALMON.
- Lights missing the proper shield, sleeve coatings or covers. DRY STORAGE .
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-17-1 Waste line missing at soda gun holster. BAR AREA.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. 2 level cook line area.
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2/18/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). LOBSTER BISQUE (60F) ,COOKED SLICED POTATOES (57F) both products from 2/11/2010.
- Critical. Observed ready-to-eat, potentially hazardous food marked with a date that exceeds 7 days after opening/preparation. CREAM AT BAR COOLER IN SECOND FLOOR FROM JANUARY 2010.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.LETTER TOO SMALL TO BE READ.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SALAMI (48F) , SHELL EGGS (49F) , CHEESE (47F). This violation must be corrected by : 02/15/2010.
- Critical. Observed food being cooled by nonapproved method. LOBSTER BISQUE (60F) , SLICED POTATOES COVERED (57F) AT WALK IN COOLER. This violation must be corrected by : 02//15/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WALK IN COOLER FOR PRODUCE , PLANT FOODS AND DAIRY. This violation must be corrected by : 02/15/2010. Repeat Violation.
- Critical. Observed improper vertical separation of raw animal foods .
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. BEEF OVER LAMB AT WALK IN COOLER.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee improperly washing hands. NOT USING SOAP AT BAR AREA.
- Critical. Observed food-contact surfaces ( COOLING PLATE IN ICE RECEPTACLE AT BAR AREA) encrusted with soil deposits.
- Waste line missing at soda gun holster. BAR AREA.
- Critical. Handwashing cleanser lacking at handwashing lavatory. BATTERIES OFF AT HAND SOAP DISPENSER (BAR AREA).
- Observed floor area(s) covered with standing water. BOILER ROOM AND UPSTAIRS COOK LINE.
- Observed wall in disrepair. SECOND LEVEL BY KITCHEN AREAS. (TRESHOLD) .
- Lights missing the proper shield, sleeve coatings or covers. 2 level cook line area.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. CHLORINE AT 200 ppm.
- Critical. Observed flammable material stored around water heater. For reporting purposes only. PAPER BAGS CASES.
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2/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. WALKING COOLER ABOVE REQUIRED TEMPERTURE:SUSHI (49F), PLANT FOODS (51F), SALMON (49F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. NO PRODUCTS AT 41 F OR BELOW.
- Observed in-use utensil not stored in clean water at or above 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
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9/14/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/10/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/14/2008 | Complaint Full | Inspection Completed - No Further Action |
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