- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons and scoops in standing water. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Stored food not covered in walk-in cooler. **Corrected On-Site**
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Raw animal food stored over ready-to-eat food in the walk-in and reaching , chicken above ready to eat, raw shrimp above ready to eat. **Corrected On-Site**
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No soap provided at handwash sink at the cookline. **Corrected On-Site**
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07/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Cardboard used to line food-contact shelves.
- 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 - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Reach-in cooler shelves with rust that has pitted the surface.
- Basic - Stored food not covered in chest freezer.
- Basic - Stored food not covered in walk-in cooler. Shrimp **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Moved to reach in cooler **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- 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 - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of oven.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in chest freezer.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 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.garlic and oil at 80°, chef discarded before explaining reason why it was there.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit. **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 - Cutting board(s) stained/soiled.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.
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12/4/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
8/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Rice at soup station, carrots and beets at walkin cooler. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For chicken . **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in dishwashing area. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled. Flour container at cookline not labeled. Spice containers not labeled. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 77 F at cookline under no temperature control. Placed in cooler. Must be discarded within 4 hours from leaving temperature control. **Warning**
- 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. Rice in sushi bar, and shrimp tempura at cookline. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over lettuce at glass door cooler at cookline. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by cutting board at sushi bar. **Warning**
- Intermediate - No soap provided at handwash sink. Sushi bar and cookline.**Corrected On-Site** **Warning**
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5/1/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food. **Warning**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. HANDWASH sink soiled at cookline and sushi bar. Knife holder at sushi bar soiled. Shelving soiled at soup station. Top of water heater soiled. Rolling cart in servers station soiled. Shelving in servers station soiled. **Warning**
- Basic - Build-up of grease on nonfood-contact surface. Cardboard at cookline shelving. **Warning**
- Basic - Ceiling tile missing. By soup station. **Warning**
- Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Pot by walkin cooler area. **Corrected On-Site** **Warning**
- Basic - Clean utensils or equipment stored on top of soiled water heater. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Equipment in poor repair. Sushi case doors broken. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Sushi case exterior soiled, exterior of chest freezer by cookline soiled. **Warning**
- Basic - Food stored on floor. Rice at soup station, carrots and beets at walkin cooler. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - Hood soiled with accumulated grease. **Warning**
- Basic - Ice scoop handle in contact with ice. At servers station . **Warning**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. By soup station. **Warning**
- Basic - Mop/service sink in disrepair. Not draining properly, clogged. **Warning**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelving not smooth and easy cleanable by soup station. **Warning**
- Basic - Nonfood-contact equipment in poor repair. Top of chest freezer rusted. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. For chicken . **Warning**
- Basic - Open dumpster lid. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp in dishwashing area. **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. Take out containers not properly inverted at soup station. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets. Cookline cooler and freezers. Haier freezer by ice machine area. **Warning**
- Basic - Storage area not maintained clean and organized. Garbage by back door. **Warning**
- Basic - Stored food not covered in walk-in cooler. Chicken. **Warning**
- Basic - Wall in disrepair. By 3 compartment sink in sushi bar, not smooth and easy cleanable. **Warning**
- Basic - Wall soiled with accumulated grease. Cookline area. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm at sushi bar. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish not labeled. Flour container at cookline not labeled. Spice containers not labeled. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **Warning**
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrected On-Site** **Warning**
- High Priority - Employee washed hands with no soap. **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 77? F at cookline under no temperature control. Placed in cooler. Must be discarded within 4 hours from leaving temperature control. **Warning**
- 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. Rice in sushi bar, and shrimp tempura at cookline. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table y no complete physical barrier between top and bottom. Raw chicken over veggies. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw salmon over lettuce at glass door cooler at cookline. **Corrected On-Site** **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw shelled eggs over raw fish at walkin cooler. **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. From going outside back door to prepping without changing gloves. **Corrected On-Site** **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Toaster interior and exterior soiled near soup station. **Warning**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. At cookline cooler , off by 7 degrees. **Warning**
- 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. **Warning**
- Intermediate - Cutting board(s) stained/soiled. At sushi bar, dish area and cookline. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. At 3 compartment sink. **Corrected On-Site** **Warning**
- Intermediate - Encrusted, soiled material on slicer. At sushi bar. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Obstructed by cutting board at sushi bar. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline. **Warning**
- Intermediate - No soap provided at handwash sink. Sushi bar and cookline.**Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi fish. **Warning**
- Intermediate - Soil residue in food storage containers. Salt, flour, rice ,spices and sugar containers. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by cookline. **Warning**
- Intermediate - Walk-in cooler shelves soiled with food debris. **Warning**
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1/29/2013 | Routine - Food | Warning Issued |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler. MAY NOT STORE POTENTIALLY. HAZARDOUS FOODS IN THIS COOLER UNTIL IT HAS BEEN REPAIRED AND IS ABLE TO MAINTAIN FOODS AT 41 DEGREES OR BELOW.
- Critical - Hand wash sink lacking proper hand drying provisions. at handwash sink by cookline , dishwashing area and server's station . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by cart in server's station .
- Critical - Handwashing cleanser lacking at handwashing lavatory. at cookline ,dishwashing area, and server's station . Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at flour container .
- Critical - No conspicuously located thermometer in holding unit. sushi case
- Critical - Observed an open beverage container on a food preparation table .
- Observed attached equipment soiled with accumulated grease. hood.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting veggies . Corrected On Site. gloves worn.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. exterior of ice machine .
- Observed build-up of debris, dust or dirt on nonfood-contact surface. mop sink area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of chest freezer by cookline soiled.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of upright freezer by walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of white igloo cooler in walkin cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extinguisher by cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at cookline cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. handwash sink at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. paper towel dispenser at cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. sauce storage container in shelving by dishwashing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving by cookline and dishwashing area.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispenser by cookline .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. walkin cooler door handle.
- Critical - Observed buildup of soiled material on racks in the walk-in cooler.
- Observed dusty , greasy air conditioning vent covers. by dishwashing area.
- Critical - Observed employee failed to wash hands after changing gloves. Corrected On Site.
- Critical - Observed food stored on floor. beef at walkin cooler .
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .
- Critical - Observed handwash sink used for purposes other than handwashing. used to store utensils in sushi bar area.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice container .
- Critical - Observed interior and exterio of reach-in cooler soiled with accumulation of food residue. HAIER cooler near walkin cooler.
- Observed nonfood-contact equipment in poor repair, lid to chest freezer rusted .
- Observed nonfood-grade containers used for food storage. non food grade bags used to store wontons and chicken .
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken ,beef and shrimp at 54 degrees at cookline cooler. Corrected On Site. ice down. FOODS MUST BE DISCARDED WITHIN 4 HOURS OF FROM LEAVING TEMPERATURE CONTROL.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice at 92 degrees in sushi bar area. Corrected On Site. APPLICATION FOR TIME AS A PUBLIC HEALTH CONTROL COMPLETED. RICE TIME MARKED.
- Critical - Observed raw animal food stored over ready-to-eat food. raw scallops over veggies at cookline cooler.
- Critical - Observed raw animal food stored over ready-to-eat food. raw tuna over cooked shrimp tempura at glass door cooler by cookline .
- Observed reuse of single-service articles. tofu container reused to store noodles.
- Critical - Observed soil residue in storage containers. rice container .
- Critical - Observed toxic item stored by utensils. Sun detergent. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area. prepped veggies at walkin cooler.
- Observed wall soiled with accumulated grease. by handwash sink in cookline area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. fish used for sushi, tuna.
- Critical - Working containers of food removed from original container not identified by common name. fish used for sushi ,tuna.
- Critical - Working containers of food removed from original container not identified by common name. flour and sugar container s.
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8/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.MICROWAVE
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS AND RAILS
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Observed grease accumulated on kitchen floor.END OF COOKSLINE
- Critical - Observed handwash sink used for purposes other than handwashing.SIDE PREPARATION AREA
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface.BOTTOM OF UPRIGHT FREEZER
- Observed residue build-up on nonfood-contact surface.ICE MACHINE HOPPER
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Repeat Violation.
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2/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- No copy of latest inspection report.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food stored on floor.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.SHRIMP WALKIN
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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10/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.PREPARATION TABLE BLOCKS ACCESS
- Critical - No conspicuously located thermometer in holding unit.UPRIGHT FREEZER
- Observed build-up of grease on nonfood-contact surface.HOOD FILTERS AND HOOD RAILS
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food stored on floor.WALKIN
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.WHITE CUTTING BOARD
- Critical - Observed handwash sink used for purposes other than handwashing.WET CLOTHS IN FRONT COUNTER HANDWASH
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Critical - Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical - Vacuum breaker mising at hose bibb.MOP SINK
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.BULK FD CONTAINERS
- Critical. Observed rCOOKED animal food stored over ready-to-eat food.CHICKEN
- Critical. Observed uncovered food in holding unit/dry storage area.FREEZER
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.SHELVING UNSEaLed
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of grease on nonfood-contact surface.FILTERS
- Plumbing system in disrepair.DISHMACHINE HANDWASH SINK BROKEN
- Critical. Handwash sink not accessible for employee use at all times.KITCHEN
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8/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.COOKSLINE REACHIN
- Critical. No conspicuously located thermometer in holding unit.REACHIN BACK DOOR AREA
- Critical. Observed potentially hazardous food thawed in an improper manner.FISH
- Critical. Observed food stored on floor.WALKIN
- Critical. Observed uncovered food in holding unit/dry storage area.WALKIN
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.RICE
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Handwash sink not accessible for employee use at all times.COOKSLINE HANDWASH
- Observed floor area(s) covered with standing water.REACHIN NEAR BACK DOOR
- Wet mop not hung to dry.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
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2/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Unlabeled toxic container does not bear the manufacturer's label.
- NO GUARD BETWEEN HANDWASH SINK AND CLEAN DISHES
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10/6/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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