- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Outside of food containers in storage room
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Drink area in dining room
- Basic - Coffee filters not stored in a protected manner to prevent contamination. Drink area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi station **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable. Walk in cooler
- Basic - Food debris/dust/grease/soil residue on exterior of oven. Woks
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of microwave soiled with encrusted food debris. Dining room
- Basic - Lime scale build-up inside ice machine. Drink area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Fish **Corrected On-Site**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Cookline shelf
- Basic - Soiled reach-in cooler gaskets. Cookline
- Basic - Stored food not covered in walk-in cooler. Sushi
- Basic - Stored food not covered in walk-in freezer. **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area. Two compartment sink
- Basic - Wash solution not clean.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline table
- Basic - Working containers of food removed from original container not identified by common name. Salt, cookline
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. 50F, buffet, iced down to 43F **Corrected On-Site**
- 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.
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. 76, cookline...see stop sale
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Raw beef in front of raw chicken in reach in cooler on cookline
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Shrimp 51F, buffet, iced down to 39F **Corrected On-Site**
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 52F, buffet, iced down to 43F **Corrected On-Site**
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Buffet 40, iced to 43af **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Garlic and oil
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispenser, drink area in dining room
- 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.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front sink at buffet/grill station
- Intermediate - Potentially hazardous (time/temperature control for safety) food wrapped in plastic wrap/placed in closed plastic bag while cooling. Chicken in walk in cooler
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various cooked meat in coolers on cookline
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - wiping cloth/towel used under cutting board.
- Basic - Bowl or other container with no handle used to dispense food. In bulk **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Case of food on floor walk in freezer **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing. At dishwashing area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Cell phone
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Under prep sink
- Basic - Floor/table fan has accumulation of food debris/dust/grease/soil residue.
- Basic - Food debris accumulated on kitchen floor. Under equipment
- Basic - Grease accumulated under cooking equipment.
- Basic - Plastic jug cut in half and reused as scoop. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On make line reach in cooler
- Basic - Ripped/worn tin foil used as food-contact shelf cover. Under prep table
- Basic - Soil residue build-up on nonfood-contact surface. Sides of equipment on cook line
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Working containers of food removed from original container not identified by common name. On cook line
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodle 44°
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sprout 45°
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef 44° Chicken 46° Beef 46°
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Front line handwash sink
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - Nonfood-grade basting brush used in food. Metal band brush used
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cocked cooked 2 days ago
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6/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sinks. **Repeat Violation**
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site** **Repeat Violation**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Corrected On-Site**
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Employees with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair.Can opener rusty.
- Basic - Floor tiles cracked, broken or in disrepair.Kitchen
- Basic - Food-contact surface not smooth and easily cleanable.Rusty shelves,table legs,kitchen.
- Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood soiled with accumulated grease.
- Basic - Soiled reach-in cooler gaskets.Cookline. **Repeat Violation**
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site** **Repeat Violation**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Cookline reach in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Repeat Violation**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Cookline shelves.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
- 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. **Corrected On-Site** **Repeat Violation**
- Intermediate - Soil residue in food storage containers.
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Equipment in poor repair.Rust on tables throughout kitchen.
- Basic - Floor drains/drain covers heavily soiled.in Cookline.
- Basic - Food stored in dry storage area not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Interior of ice bin with rust that has pitted the surface.Brackets.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.Sushi bar.
- Basic - Soiled reach-in cooler gaskets.Cookline.
- Basic - Stored food not covered in walk-in cooler.
- High Priority - Container of medicine improperly stored.On Cookline.
- High Priority - Live flies in kitchen.Small fruit flies.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sauces in 5 gallon buckets,Walkin cooler.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.Inside food warmer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soil residue in food storage containers.Cookline.
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12/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding units.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.
- Intermediate - Non-pitting surface rust on food-contact equipment.food tables.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.Rust on some bottom shelves ,food tables ,kitchen .
- Critical - No oyster warning sign with required language provided. Corrected On Site.Gave them copy.
- Observed cutting boards grooved/pitted and no longer cleanable. Corrected On Site.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor.Walkin freezer . Corrected On Site.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Food shelves ,kitchen ,and walkin cooler .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed open dumpster lids. Corrected On Site.
- Observed unnecessary items on the premise.Old equipment ,etc. stored out back.
- Critical - Outer openings not protected with self-closing doors.Self closer on kitchen screen door doesn't self close tightly .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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9/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Ceiling tile missing.Dishroom area .
- Observed floor and wall junctures not coved.Tiles missing at baseboards .
- Observed utensils in poor condition Some Plastic pans,and lids cracked or broken .
- Plumbing fixture (toilet, urinal, lavatory) not easily cleanable.2ccompatment sink faucets rusty,kitchen .
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.Rusty walkin cooler shelves .
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5/9/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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