- Basic - Bowl or other container with no handle used to dispense food. In dry storage in flour container
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- Basic - Equipment in poor repair. In fryer station in 2 doors reach in cooler 1 door not tight fitting In 4 drawers reach in cooler door not tight. Fitting
- Basic - Exterior door has a gap at the threshold that opens to the outside. By exit door next to dry storage
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in wait station **Corrected On-Site**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar found in 10 ppm manager add sanitizer . Rechecked found in 100 ppm **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- 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. Manager fixed issue at time of inspection than rechecked found final rinse above 160°f
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In sushi bar found in 80°f **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. In sushi bar **Corrected On-Site**
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07/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. K-class fire extinguisher in kitchen
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Ceiling tile missing. In dish area
- Basic - Employee with no beard guard/restraint while engaging in food preparation.
- Basic - In-use ice scoop stored on soiled surface between uses. In bar
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In kitchen
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen and in bakery area
- Basic - Open dumpster lid.
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 doors in kitchen
- Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in bakery area
- Basic - Soiled reach-in cooler gaskets. In bakery area
- Basic - Uncovered food stored near sink exposed to splash. Hand wash sink next to prep table in kitchen
- Basic - Wiping cloth sanitizing solution stored on the floor. Quat in sanitizer buckets in kitchen floor
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In kitchen butter and sour cream and salsa all in 50° in an ice bath not enough ice. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In kitchen
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Spray bottle containing toxic substance not labeled. Clear cleaner in bar area **Corrected On-Site**
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1/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom facility not clean. **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food.using cup to scoop drinking ice in front wait station
- Basic - Build-up of grease on nonfood-contact surface. Under grill in cook line
- Basic - Carbon dioxide/helium tanks not adequately secured. In dry storage area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks in reach in cooler
- Basic - Clean knives/utensils stored in crevices between equipment. Unser cutting board in sushi bar
- Basic - Equipment in poor repair.2 doors reach in cooler in bakery area in 45°
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. In front bar found in less than 100 ppm **Corrected On-Site**
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit.milk in reach in cooler in bakery and key lime pie in 45°
- High Priority - Displayed food not properly protected from contamination. Hand ash sink next to prep table without splash guard
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In bar
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Soda gun in front bar
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink.in kitchen
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. In sushi bar
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In sushi bar. Correct on site
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7/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on soap dispenser. Next to ice machine by hand wash sink **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. 1 door reach in cooler interior with food debris in kitchen under hood system
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area **Corrected On-Site**
- Basic - Equipment in poor repair. Rusted shelves in 1. Door reach in cooler under hood system in kitchen
- Basic - Gaskets with slimy/mold-like build-up. By bakery in 2 door read in cooler
- Basic - In-use ice scoop stored on soiled surface between uses. In bar stored on top on liquor battles .correct on site
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. In flour container by dry storage
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. By bakery
- Basic - No handwashing sign provided at a hand sink used by food employees. By bar
- Basic - Plumbing system in disrepair. By hand wash sink in bar
- Basic - Uncleanable knife between crevices of flip top cooler and cook line
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Found at 400 ppm in sanitizer buckets **Corrected On-Site**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in drawers at cook line cold held at greater than 41 degrees Fahrenheit. Fish ,shrimp and pasta at 48?-50?,manager placed ice under products to maintain 41? or below . **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. All items in reach in cooler under burners : fish,beef hamburger ,shrimp all at 50?,items removed to walk in cooler to bring temperature control to 41? or below.correct on site
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in sushi bar at 120?f ,rice marked with 4 hours ,must be discarded within 4 hours.correct on site
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. By bar.correct on site
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Don't use until maintaining 41?f or below
- Intermediate - No soap provided at handwash sink. By bar
- Intermediate - Refrigerated drawers not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder.
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.in kitchen next to dish area.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in flour container in dry storage area.
- Critical - No handwashing sign provided at a handsink used by food employees.in sushi station.
- Observed equipment in poor repair. 2 door reach in cooler in bakery area ,brooken door.
- Observed equipment in poor repair. rusted shelves in 2 door reach in cooler in kitchen under salad station.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. in sink next to hand wash sink in sushi station.
- Observed gaskets/seals on cold holding unit in poor repair. in 2 door reach in cooler under fried station.
- Critical - Observed handwash sink used for purposes other than handwashing. green cleaning pad inside at bar next to bakery.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. in kitchen scooper to scoop sour cream and butter.
- Critical - Observed interior of microwave soiled. in bakery station.
- Critical - Observed interior of microwave soiled. in sushi station.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cooked rice at 78 degress under no temperature control .rice made at 10am must be discarded at 2pm.
- Critical - Observed soiled reach-in cooler gaskets. 2 door reach in cooler in bakery area.
- Critical - Observed soiled reach-in cooler gaskets. in 2 door reach in cooler undee fried/salad station.
- Wet wiping cloth not stored in sanitizing solution between uses. in sushi station.
- Critical - Working containers of food removed from original container not identified by common name. flour container in dry storage area.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed live flies in kitchen.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. liquid eggs in walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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9/22/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. foods in walk in freezer
- Critical - Observed buildup of slime on soda dispensing nozzles. throughout bar
- Critical - Observed employee eating in a food preparation or other restricted area. in stockroom Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. employee in kitchen Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Observed personal care item stored with food. employee purse in kitchen
- Critical - Observed small flying insects in bar area.
- Observed soda gun holster with accumulated slime/debris. throughout bar
- Critical - Observed uncovered food in holding unit/dry storage area. sugar in kitchen Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. in raw bar
- Critical - Working containers of food removed from original container not identified by common name. sugar in kitchen
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. reach in cooler . Corrected On Site.
- Critical - Displayed food not properly protected from contamination. produces in walk in freezer ; frost build up. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop next to ice machine . Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. in coffee station, kitchen and bar Corrected On Site. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed ceiling soiled with accumulated dust in kitchen .
- Observed dumpster overflowing garbage.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed food stored on floor, fish in walk in freezer Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing; despose of wasted sauces . Corrected On Site.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Corrected On Site.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood , salads in reach in cooler Corrected On Site.
- Observed utensils stored in crevices between equipment. knifes in foods preparation area Corrected On Site.
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2/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented can of chili bean Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. ice scoop Corrected On Site.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. can opener holder
- Critical. Observed live flies in kitchen.
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9/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. in wic 1&2
- Critical. No conspicuously located thermometer in holding unit. in wic
- Critical. Observed food stored on floor.in wif
- Critical. Observed uncovered food in holding unit/dry storage area. in wic
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. in bar Corrected On Site.
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall soiled with accumulated dust.in kitchen
- Lights missing the proper shield, sleeve coatings or covers. in wic
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. in bar Corrected On Site.
- Critical. Observed unlabeled spray bottle. in bar
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1/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. milk chocolate pudding Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. flour in bakery Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Observed soda gun holster with accumulated slime/debris. in bar
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. in service area and female restroom
- Observed garbage on the ground and/or pad around dumpster.
- Observed wall soiled with accumulated dust. in kitchen
- Observed attached equipment soiled with accumulated grease. hood filters
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
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8/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/4/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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