October 23, 2008 (Routine)

• 0610 - Food stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location where it is subject to splash, dust or other contamination.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 1750 - Single-service items were observed being washed to be reused for the storage of food.
  Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.

April 28, 2008 (Routine)

• 0470 - Critical Unwrapped or uncovered food in cooler.
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 3300 - Facility is storing unnecessary items to the operation or maintenance of the establishment.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

October 15, 2007 (Routine)

• 0160 - Critical Employees not washing their hands.
  Please wash your and to prevent food contamination
• 0570 - The soiled wet towels not stored in a sanitizer solution.
  Please store the wet towels in a sanitizer solution between the uses.
• 0830 - Critical The food items in the cooler noted not date marked.
  please date mark the food items in the cooler.
• 1770 A - Critical Micro wave oven found on the table noted not clean inside.
  Clean inside the micro wave oven to prevent food contamination
• 3180 - The ventilation over the food prep area noted not date mark.
  Please clean the ventilation over the prep area in the kitchen to prevent food contamination.

April 12, 2007 (Follow-up)

April 10, 2007 (Routine)

• 0160 - Critical Employees not washing their hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 1770 A - Critical Reach in cooler not clean inside. Cutting board not clean.
  Clean inside the cooler to prevent food contamination. Clean the cutting board to prevent food contamination.
• 3300 - Unnecessary items noted in the kitchen.
  Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
• 3460 - Critical Medication noted stored with food.
  Separate food from medication to prevent contamination.

March 09, 2006 (Other)

• 0060 - Critical Repeat Person-in-charge lacks knowledge of food safety & sanitation
  Provide a Certified Food Manager in charge.
• 0160 - Critical Cook observed serving food after eating.
  Wash hands with soap and water after eating, drinking or smoking.
• 0340 - Critical Repeat Upright cooler temperature 49 degrees.
  Lower temperature of upright cooler to maintain food at 41 degrees of less.
• 0610 - Rice warmer on floor.
  Store rice warmer at least 6" off the floor.
• 0730 - Critical Raw tuna used for sushi not sushi grade.
  Use sushi grade fish for sushi.
• 0820 - Critical Broth at 132 degrees.
  Maintain broth at 140 degrees or more.
• 1060 - Shipping plastic on sides of upright cooler & freezer.
  Remove shipping plastic from sides of upright cooler & freezer.
• 1060 - Repeat Bare wood shelves inside front counter.
  Polyurethane / vanish bare wood shelves insode front counter.
• 1100 - Handles of red scissors cracked.
  Remove red scissors with cracked handles from service.
• 1100 - Repeat Crock pots on premises.
  Remove Crock pots from premises. An approved commercial soup warmer may be used for the broth.
• 1190 - Upright cooler (not freezer) thermometer not accurate.
  Provide an accuate thermometer in the upright cooler.
• 1560 - Repeat Bottom shelf of gray shelving less than 6" off the floor.
  Provide 6" legs or castors for gray plastic shelving, or remove bottom shelf.
• 1750 - Disposable plastic tray covers being reused.
  Do not reuse disposable plastic tray covers.
• 1780 - Critical Old food debris on utensils over 3-vat sink.
  Clean & sanitize cooking (dirty) utensils.
• 2000 - Corrected During Inspection Food stored over 3-vat sink.
  Do not store food over 3-vat sink.
• 2350 - Critical Prep sink faucet leaking.
  Repair prep sink faucet leak.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3040 - Soap dispenser at 3-vat sink.
  Remove soap dispenser from 3-vat sink area.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3180 - Repeat Floor under equipment below exhaust hood in need of cleaning.
  Clean floor under equipment below exhaust hood.

December 13, 2005 (Other)

• 0060 - Critical Person-in-charge lacks knowledge of food safety & sanitation
  Provide a person-in-charge with a knowledge of food safety & sanitation
• 0340 - Critical Temperature in 2-door cooler 45 degrees.
  Lower temperature in 2-door cooler to maintain food at 41 degrees.
• 1060 - Bare wood finish on parts of front counter
  Polyurethane / vanish bare wood on front counter
• 1100 - Black & Decker and Hamilton Beach cockpots are not approved equipment
  Replace home standard cockpots with approved commercial unit.
• 1150 - Unapproved red plastic shelving.
  Replace red shelving with approved shelving and/or a cart.
• 1190 - Freezer lacks an accurate thermometer.
  Provide a thermometer accurate within +-3 in the freezer.
• 1460 - Large wooden tub does not fit in the 3-vat sink.
  Remove large wooden tub from the premises. Recommend two smaller tubs.
• 1560 - Gray plastic shelving lacks 6" legs.
  Provide 6" legs on gray plastic shelving.
• 1560 - Black cables behind cook's counter on floor.
  Secure black cables behind cook's counter at least 6" off the floor.
• 1560 - 2-door counter top cooler lacks castors.
  Install castors on 2-door counter top cooler lacks castors.
• 1800 - Grease on inside of exhaust hood canopy.
  Clean inside of exhaust hood canopy.
• 2310 - Critical Toaster oven in front of handsink.
  Remove toaster oven from front of handsink.
• 2550 - Facilty lacks a readily accessible mop sink.
  Install a mop sink and a handsink in the rear prep room next to the ice maker.
• 2830 - Cove base not attached to the wall under the 3-vat sink.
  Resecure the cove base under the 3-vat sink to the wall.
• 3020 - Soap was not provided at the hand washing lavatory in the kitchen
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided a the hand washing lavatory in the kitchen
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3080 - Dead bulbs in exhaust hood light fixtures.
  Install 100 watt bulbs, or 23 watt or greater screw in flourescent lamps in light fixtures in exhaust hood.
• 3180 - Floor under shelving & equipment under exhaust hood in need of cleaning.
  Clean floor under equipment under exhaust hood, and under shelving
• 3260 - Facility lacks a designated area for employee personal items
  Provide a designated area for employee personal items. Recommend a bin under the front service counter
• 3270 - Critical Mouse dropping in corner by the gray plastic shelf.
  Provide effective control.