- Violation: 14-33-1 Observed equipment in poor repair. Interior of chest freezer lid.
- Violation: 14-41-1 Shelving at prep table not maintained smooth and easily cleanable.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Shopping bags.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Clear Plastic boxes.
- Critical. Violation: 22-27-1 Observed stained, grooved cutting boards.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Shelving near rice pots.
- Violation: 36-15-1 Observed food debris/grease accumulated on kitchen floor.
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented cans.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All cooked foods.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Chicken, shrimp, 54-56F; chicken wings, 67F, held off refrigeration for 1 hour. Product returned to refrigerator. This violation must be corrected by : 11/16/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Shrimp, 53F; raw chicken, 59 F, chicken, 53F. product discarded. This violation must be corrected by : 11/16/2010.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach-in cooler at cookline. This violation must be corrected by : 11/16/2010.
- Critical. Observed potentially hazardous food thawing at room temperature. Seafood. Corrected On Site.
- Critical. Observed open packages/bags of food exposing the contents to contamination. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in reach-in cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. Raw chicken over krab salad, walk-in cooler. Corrected On Site.
- Critical. Observed food stored on floor. Boxed shrimp, walk-in cooler floor.
- Critical. Observed food stored on floor. Plastic sauce/rice buckets.
- Critical. Observed cloth used as a food-contact surface. Wiping cloth under cutting board.
- Critical. Observed food employee washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed an open beverage container in kitchen. Corrected On Site.
- Observed equipment in poor repair. Interior of chest freezer lid.
- Shelving at prep table not maintained smooth and easily cleanable.
- Observed nonfood-grade containers used for food storage. Shopping bags.
- Observed nonfood-grade containers used for food storage. Clear Plastic boxes.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil residue on plastic food storage containers.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of lime on nozzle at hot water dispenser.
- Critical. Observed stained, grooved cutting boards.
- Observed build-up of grease on nonfood-contact surface. Shelving near rice pots.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Fan in dish area.
- Critical. Observed handwash sink used for purposes other than handwashing. Food being dumped in handsink.
- Critical. Observed the accumulation of dead flies in glue strip above food preparation table.
- Observed food debris/grease accumulated on kitchen floor.
- Critical. Observed unlabeled spray bottle.
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11/15/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation.
- Critical. Violation: 22-21-1 Observed soil buildup inside ice bin.
- Critical. Violation: 22-27-1 Observed cutting boards stained.
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07/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Eggrolls, 46F; raw chicken 50F; raw pork, 48F. This violation must be corrected by : 7/22/2010.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw turkey, 48F, eggrolls 46F. This violation must be corrected by : 7/23/2020.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Walk-in cooler, reach-in glass cooler. This violation must be corrected by : 7/23/2010. It is recommended to have units immediately serviced by a professional.
- Critical. Observed raw animal food stored over ready-to-eat food. Walk-in cooler: raw meats stored over cooked foods.
- Critical. Observed employee drinking from an open beverage container in a food preparation.
- Critical. Observed soil residue on food storage containers.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed cutting boards stained.
- Observed single-service cup with no handle used to scoop uncooked rice.
- Observed carpet in dining room soaked with water caused by leak from fresh water pipe. Operator states professional company will be removing water and thoroughly drying carpet.
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07/22/2010 | Routine - Food | Warning Issued |
- Critical. Violation: 08A-16-1 Observed food stored in a prohibited area. Ice machine in dining room
- Critical. Violation: 08A-23-1 Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage. Advised
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.
- Violation: 37-20-2 Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. Cookline
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6/1/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented/rusted cans.
- Critical. Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. All ready to eat foods
- Critical. Working containers of food removed from original container not identified by common name. Flour
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rolls temp at 55 degree at buffet Advised
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Sushi rice temp at 73 degree, PH level at 5.5
- Critical. Observed food being cooled by nonapproved method. Cool at room temperature when pasta reached 110 degree
- Critical. Observed food stored in a prohibited area. Ice machine in dining room
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor. Buckets
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook touching ready to eat foods
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Need to wash hands before putting gloves on
- Food-contact surface not smooth and easily cleanable. Sushi mat
- Observed nonfood-grade containers used for food storage. Advised
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. Chlorine
- Critical. Equipment food-contact surfaces and utensils not sanitized. All pans
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm Wait station
- Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen
- Observed wiping cloths used under cutting boards. Advised
- Critical. Observed soiled reach-in cooler gaskets. Cookline
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface. Hood filters
- Observed utensils stored in crevices between equipment. Knives
- Critical. Hot water not provided/shut off at employee hand wash sink. Hand sink by 2 comp sink
- Observed leaking pipe at plumbing fixture. Under hand wadh sink at dish area
- Critical. Observed handwash sink used for purposes other than handwashing. Used as a dump sink
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Light not functioning. Throughout kitchen
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. Cookline
- Critical. Identity of food or food product misrepresented. Menu stated crab cheese wonton, but operator used imitation crab meat instead
- Critical. Employees not informed of acceptable sanitary practices. Employee not sanitizing pans aftef rinsing
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3/30/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Inconsistent Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried ichicken wings temp at 120 degrees, fried fish temp at 115 degrees, chicken skewer temp at 115 degrees at buffet. Advised
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Inside walk in cooler Repeat Violation.
- Critical. Observed cloth used as a food-contact surface. Cloth under cutting board
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Inside walk in cooler
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Cutting vegetable Corrected On Site. Gloves
- Food-contact surface not smooth and easily cleanable. Sushi mat
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. [See Special note]
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9/9/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/9/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/8/2009 | Routine - Food | Warning Issued |
| No report available. | 12/9/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 12/8/2008 | Routine - Food | Administrative complaint recommended |
| No report available. | 12/2/2008 | Routine - Food | Administrative complaint recommended |
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