- High Priority - Dented/rusted cans present. See stop sale. One 5lb Panda Brand Oyster Sauce. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed container/bowl of raw chopped chicken stored over precooked dumplings in reach in cooler at cookline. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Observed spray bottles of sanitizer stored on shelving underneath food prep table at end of cookline stored next to can of pineapple and other dry good food items. **Corrected On-Site**
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10/01/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Food stored on floor. Observed bag of carrots stored on floor in walk in cooler and observed boxes of food stored on floor in walk in freezer.
- Basic - No copy of latest inspection report available.
- High Priority - Dented/rusted cans present. See stop sale. Four 6lb 11oz cans of ragu world style pasta sauce dented.
- 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.
- Intermediate - Accumulation of gray-like substance in the interior of the ice machine.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked rice in walk in cooler.
- Intermediate - Spray bottles in dishwash area and cookline containing toxic substance not labeled. Kitchen and bar areas.
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5/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on top of warewashing machine.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Back dry storage room.
- Basic - Food stored on floor. Boxes of food stored on floor in walk in cooler and freezer.
- Basic - Ice scoop handle in contact with ice. Bar.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Small flying insects in bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. Behind handwash sink at wait station.
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil (ice scoop) not stored with handle above the top of potentially hazardous food and the container at sushi bar. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Observed knife stored between eqipments at cookline. Corrected On Site.
- Critical - Lack of use of chemical test kit (chlorine) when using chemical sanitizer for wiping cloth solution.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed food (about twenty food boxes/containers) stored on floor in walk in freezer.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed hand wash sink at sushi bar used to store utensils.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Observed wiping cloth solution with chlorine concentration greater than 200 ppm.
- Three wet wiping cloths not stored in sanitizing solution between uses but stored in prep area.
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11/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm, ran 3x.; need to manually sanitize in 3 compartment until unit is serviced. Corrected On Site. technician came during inspection, now 50-75 ppm
- Critical - Observed employee improperly washing hands. used towel to wash hands, sushi station
- Critical - Observed unlabeled spray bottles with yellowish and pink liquids. under dishmachine; also bottle with bluish liquid at bar Repeat Violation. Corrected On Site.
- Observed wiping cloth used for food spills also used for other purposes. male employee used towel to wash hands, then wiped down countertop, cutting board with same towel; sushi station
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3/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing - soap in sani. bucket instead of chlorine. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions - at handsink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - on cutting board on reach-in cooler on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef stored over cream cheese in reach-in cooler next to dish dry storage rack.
- Critical - Observed toxic item stored by utensils - grill cleaner stored with pots and pans over 3 comp. sink.
- Critical - Observed unlabeled spray bottle - under dishmachine. Corrected On Site.
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10/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Chlorine sanitizer not at proper maximum strength for manual warewashing - sanitizing bucket found at 150ppm cookline. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength - bar dishmachine found at 0ppm.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location - knifes in cookline crevices between equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils - water cup with No lid on cookline. Corrected On Site.
- Critical - Observed employee eating in a food preparation or other restricted area - cookline. Corrected On Site.
- Observed personal care item stored by food - cell phone on cookline above cucumber bucket.
- Critical - Observed potentially hazardous food thawed at room temperature - beef on cookline. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef over sauce in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food - raw beef stored above butter, raw seafoid stored above butter, lemons in tall reach-in coolers on cookline. Corrected On Site.
- Critical - Observed toxic item stored by utensils - aspirin medice in utensil drawer. Corrected On Site.
- Critical - Observed unlabeled spray bottle - bar
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6/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/24/2011 | Routine - Food | Call Back - Complied |
- Critical - Food not cooked to 145 degrees Fahrenheit or above - scallops cooked to 122 F. Corrected On Site.
- Critical - No chemical test kit provided when using chemical sanitizer at warewashing machine - chlorine.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect - cook handle ready to eat vegetables. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - observed cook sanitizing hands instead of handwashing before putting on gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands - dishwasher must wash hands after handling soiled equipment and before handling clean equipment.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor - bucket of rice and butter on cookline floor.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - rice found at 51 F, sushi rice found at 81 F at sushi bar.
- Critical - Observed uncovered food in holding unit/dry storage area - rice for habachi grill.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit - on cookline.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled - observed employee using the same gloves for raw chicken, beef and ready to eat rice.
- Wet wiping cloth not stored in sanitizing solution between uses - on cookline.
- Critical - Working containers of food removed from original container not identified by common name - dry storage.
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3/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/16/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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