- Improperly functioning on-site sewage disposal system, improper
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/07/2016 | Inspection | |
- Improper thawing procedures used
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
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12/18/2015 | Inspection | hot and cold holding temperatures on buffet and sushi bar were satisfactory; sushi rice = 122 degs and documented a 3 hour hold and discard for sushi rice and a 2 hour hold and discard for sush |
| No violation noted during this evaluation. | 10/27/2015 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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03/27/2015 | Inspection | 3 of the 4 non-critical violations were corrected at the time of inspection. |
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Improper thawing procedures used
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02/19/2015 | Inspection | Spoke to managers about using sanitary gloves only one time and that sushi rice must be labeled with a discard time: no more than 4 hours at temperature sushi rice is held (approx. 112 Degs) |
| No violation noted during this evaluation. | 09/10/2014 | Inspection | |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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09/04/2014 | Inspection | Hot and cold food temps were satisfactory; white rice = 157 deg; chicken wings in sauce = 155 degs; rice pudding = 44 degs; this counts as 2nd inspection for calendar year for High Risk food permit; A complaint was received about raw, uncooked chicken. Inspector discussed cooking all chicken and raw meats thoroughly to the required temps: chicken must be cooked to 165 degs before service and verified with thermometer |
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper thawing procedures used
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03/03/2014 | Re-Inspection | Temps on buffet were good hot and cold. Foods in cooler were good. Soups are being cooled in shallow pans and temps were good. Probe thermometer-ok. No raw foods over ready to eat foods. All foods are to be cooked. Custard rolls are now being made fresh for each batch. Shrimp was being thawed improperly-corrected. Wiping cloths were not stored in sanitizer-corrected. Three bay sink sanitizer was inadequate-corrected. Discussed ill food worker policy. All red criticals from previous inspection were corrected. |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
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01/07/2014 | Inspection | Went over proper cooling using 4 inch pans. |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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01/03/2014 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/16/2013 | Inspection | |
| No violation noted during this evaluation. | 01/22/2013 | Re-Inspection | |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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01/10/2013 | Inspection | |
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
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09/07/2012 | Inspection | |
- Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
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04/10/2012 | Inspection | |
- Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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02/06/2012 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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01/25/2012 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
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12/09/2011 | Inspection | |
| No violation noted during this evaluation. | 07/07/2011 | Inspection | |
| No violation noted during this evaluation. | 06/23/2011 | Inspection | |
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