- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Scottish Salmon
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.Eggs at 63 degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice at 73 degrees
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Observed food stored on floor.Inside walk-in cooler
- 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. Corrected On Site.
- 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 employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed accumulation of debris in three-compartment sink.Installed outside restaurant
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Dishwashing racks
- Observed clean utensils/equipment stored in dirty not protected area,outside three compartment sink.
- Plumbing improperly installed.Three compartment sink installed outside restaurant
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand sink missing in food preparation room or area.No handsink available in new added food prep area and other removed from original location .
- Critical. Handwash sink not accessible for employee use at all times.Cookline area handsink
- Critical. Hand wash sink lacking proper hand drying provisions.Sushi prep area handsink
- Critical. Outer openings not protected with self-closing doors.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps around backdoor
- Observed grease accumulated on kitchen floor.
- Critical. License expired more than 30 days, but not more than 60 days, after expiration date.
- No plan review submitted and renovations and addition to restaurant completed.
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11/12/2010 | Routine - Food | Warning Issued |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed open dumpster lid.
- Wet mop not hung to dry.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.OPERATOR PID BY PHONE . COMFIRMATION #97036808
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1/5/2010 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/29/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 11/19/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/24/2008 | Routine - Food | Call Back - Complied |
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