- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Gaskets with slimy/mold-like build-up. Both walk in cooler and reach in coolers.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. In front area.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Repeat Violation**
- Basic - Nonfood-contact equipment in poor repair. Lid of chest freezer in disrepair.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed salmon thawing at room temp. **Corrected On-Site**
- Basic - Single-service articles not stored at least 6 inches above the floor.in front counter area. **Corrected On-Site**
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - License expired within 30 days after expiration date.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed rice held in container previously containing chemicals. see stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice holding at 75° f for less then four hours. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Observed chicken, salmon, shrimp and beef not all commercially packaged together in chest freeezer.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Observed chicken over seafood. **Corrected On-Site**
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, front prep area and bathroom. **Corrected On-Site** **Repeat Violation**
- Intermediate - No soap provided at handwash sink. In kitchen. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- 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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10/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Raw animal food stored above unwashed produce. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - License is expired and is more than 60 after expiration date. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
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5/13/2014 | Routine - Food | Administrative complaint recommended |
- Basic - Gaskets/seals on holding unit in poor repair. Gasket in chess freezer in disrepair.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw meat stored over vegetable in reach in freezer. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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11/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Walk in cooler a case of avocados on the floor
- Basic - Clean utensils stored between equipment and wall. **Corrected On-Site**
- Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer by the back door
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.on cutting board on cook line where prep is being done
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Single-service items stored on floor in wait station.front **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface.top of reach in freezer by back door
- High Priority - Container of medicine improperly stored.Tylenol is stored right over reach in cooler
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.rice in the front sushi station
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground.by back door
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken next to beef
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.it was not busy at time of the inspection and the egg was left out on the shelf in the kitchen I ask the operator to have the cook put the eggs back into the reach in cooler unit tell the restaurant is busy **Corrected On-Site**
- High Priority - Vacuum breaker missing at mop sink faucet.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - Employee used handwash sink as a dump sink.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at hand sink in the back
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
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3/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Handwashing cleanser lacking at handwashing lavatory.by three compartment sink
- Light not functioning.broken light
- Lights missing the proper shield, sleeve coatings or covers.kitchen
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No person in charge of establishment.
- Observed attached equipment soiled with accumulated dust.walk in cooler fan cover
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. POULTRY AT 45 DEGREES WIC AND SPRING ROLLS AT 47 DEGREES.
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4/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed potentially hazardous food thawed at room temperature. OBSERVED PORK AT RT IN THREE COMPARTMENTS SINK. Corrected On Site. Corrected On Site.
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10/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. NO HAND WASH SIGN AT ALL HAND WASH SINKS.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 123 DEGREES. Corrected On Site.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Hand wash sink lacking proper hand drying provisions. ALL HAND WASH SINK.
- Critical. Handwashing cleanser lacking at handwashing lavatory. ALL HAND WASH SINK.
- Observed food debris accumulated on kitchen floor.
- Lights missing the proper shield, sleeve coatings or covers.
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9/21/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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