- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Ceiling cove molding (wall) in food preparation / storage areas. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing. **Warning**
- 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. Cook line (glass). **Warning**
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Warning**
- Basic - Grease accumulated under cooking equipment.u **Warning**
- Basic - Utility lines preventing proper wall cleaning. **Warning**
- Basic - Wall soiled with accumulated food debris. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
- High Priority - License is expired and is more than 60 after expiration date. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. European butter used at hibachi station (blend of butter and margarine). . butter 52°f. Must portioned quanties to be kept outside coolers. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Warning**
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10/16/2014 | Complaint Full | Warning Issued |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen shelves
- Basic - Floor area(s) covered with standing water.the floor is covered with standing water under the dish machine
- Basic - Floors not maintained smooth and durable.kitchen floors are not smooth and durable
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.reach in coolers exterior soil with grease and food debris on the cook line
- Basic - Wall soiled with accumulated grease.walls behind the stove soiled with grease and food debri
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Hose Bibb splitter under the dish machine does not have a back flow device
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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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3/29/2014 | Routine - Food | Emergency Order Callback Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.all kitchen shelves
- Basic - Case/container/bag of food stored on floor in kitchen.a bucket of noodles store on the floor in the kitchen area next to the three compartment sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bucket with sauce ,meats and vegetable are being stored on the floor in the walk in cooler. There are case of fish , poultry and other meats being stored on the floor in the walk in freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.knives stored in between the reach in cooler and shelf on the cook line **Corrected On-Site**
- Basic - Dead roaches on premises.40plus dead roaches found. 20 plus dead roaches found on the kitchen floor food prep area . 50 plus dead roaches found. 40 plus dead roaches found on the kitchen shelf food prep area. 5 plus dead roaches found behind the ice machine in the kitchen food prep area.6 dead roaches found inside of the reach in cooler on the cook line . 1 dead roach found in a container whit vegetable in the reach in cooler on the cook line.1 dead roach found in a containers with 40lb of msg. 1 dead roach found in a container with 40lb of salt . 1 dead roach found in a container with 40lb of sugar. 5 dead roaches found on a shelf where clean plastic containers are stored.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Floor area(s) covered with standing water.the floor is covered with standing water under the dish machine
- Basic - Floors not maintained smooth and durable.kitchen floors are not smooth and durable
- Basic - Food debris accumulated on kitchen floor.there is a lot of food debris on the kitchen walls next to the stove and in the back prep area behind the prep table
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.reach in coolers exterior soil with grease and food debris on the cook line
- Basic - Grease accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.build up of grease on the floor under the stove
- Basic - Hood soiled with accumulated grease.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on equipment door handle between uses.in-use tongs are being kept on the pipes next to the stove on the cook line.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.spatular used on the sushi cook line are stored in a pot of water at 80°F,
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Pork being stored in a to go bag in the walk in cooler
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink.at the three compartment in the sushi prep line area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wall soiled with accumulated grease.walls behind the stove soiled with grease and food debri
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. The dish washer goes from handling dirty dishes to handing clean dishes with out washing hands .
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
- High Priority - Live flies in kitchen.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Hose Bibb splitter under the dish machine does not have a back flow device
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.on 3/28/14 items found *Fried chicken at 51°F made the day before.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw poultry over seafood not commercial package.
- High Priority - Roach activity present as evidenced by live roaches found. 27 plus live roaches found in the kitchen/ prep area .3live roaches found in a 30 pound container of rice.5 live roaches found in between the cracks of a reach in cooler on the cook line. 3 live roaches found in a pole that is connected to the reach in cooler on the cook line . 10 live roaches found under the stove in the kitchen prep area.2 live roaches found under shelf on the cook line prep area.5 live roaches found behind fire extinguisher next to the hand washing sink in the kitchen prep area. 1 live roach found under counter in the sushi prep area.
- High Priority - Roach excrement and/or droppings present.20 plus droppings found along the wall above the three compartment sink and next to the hand washing sink on the cook line.
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.there are dirty utensils being stored in the hand washing sink in the sushi station .
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **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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3/28/2014 | Routine - Food | Emergency order recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom facility not clean. Trash over flowing women''s bathroom
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Covered waste receptacle not provided in women''s bathroom.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves throughout kitchen
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 51 front counter
- 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 - Handwash sink not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **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 - 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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11/26/2013 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bathroom facility not clean. Trash over flowing women's bathroom
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean knives/utensils stored in crevices between equipment.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food stored in dry storage area not covered.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No copy of latest inspection report available.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Soil residue build-up on nonfood-contact surface. On shelves throughout kitchen
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wiping cloth/towel used under cutting board.
- Basic - Working containers of food removed from original container not identified by common name.
- Basic - High Priority - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
- High Priority - Cooked meats or poultry hot held at less than 135 degrees Fahrenheit or above. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melons
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. 51° front counter
- Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements.
- 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 - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **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 - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- 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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8/27/2013 | Complaint Full | Warning Issued |
- Basic - Attached equipment soiled with accumulated dust.
- Basic - Build-up of mold-like substance on nonfood-contact surface.
- Basic - Ceiling in disrepair.
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
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5/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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