- Basic - Ceiling tile missing. Rear prep area.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. On sushi station **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Blanched asparagus on cloth towel in reach in cooler drawer on cookline.
- Basic - Employee beverage container without lid on a food preparation table or over/next to clean equipment/utensils. Cookline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Ice scoop stored on top of dirty ice machine between uses. **Corrected On-Site**
- Basic - No waste receptacle installed at handwash sink in kitchen provided with disposable towels. Pastry station. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- 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 reporting responsibilities for exclusions and restrictions.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Hands washed without soap in prep sink on cookline. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Sushi station hand wash sink not accessible and cucumbers stored inside of hand wash sink. **Corrected On-Site**
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10/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Cost sock and boxes of beef . **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.phone at bakery prep table **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Cutting board(s) stained/soiled.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. ...pots, pans, chinaware,
- Basic - High Priority - Accumulation of dead insects, or other pests, in control devices. ... in KITCHEN ceiling light fixtures.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
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10/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.....sauce, raw bar. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Cutting board has cut marks and is no longer cleanable.....front of steam table,cook line.
- Basic - Food stored in dry storage area not covered....flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.....cook line. **Corrected On-Site**
- High Priority - Food contaminated.........dead small fly in flour , dry storage area. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area, dry storage area, dish washing area.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. ......prep.sink, cook line. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing......stored juice bottle in handwashing sink at bar by the entrance .
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink....bar.
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler.......bacon, shrimp, etc. **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No handwashing sign provided at a hand sink used by food employees........unable to see it, bar.
- Basic - Stored food not covered in walk-in cooler.......onion ring. **Corrected On-Site**
- Basic - Uncovered food stored near sink exposed to splash.....pizza station. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.......stored container and using like a dumping sink, bar **Corrected On-Site**
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1/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures......reach in drawer below grill and flat grill . Must not have stored any potentially hazardous food until maintain proper temperature at 41 degrees or below.
- Critical - Hand wash sink lacking proper hand drying provisions.....raw bar. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.....towel stored in hanwashing sink, pizza station . Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed live 3 flies in dishmachine area.
- Critical - Observed non food grad paper contacting ready-to-eat food.....sliced lemon stored in non food grade paper towel. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....chicken ,crab meats, salmon, calamari 50 degrees , cheeses 47 degrees in reach in drawer below the grille and flat grill. food being held less than 4 hours . some food moved to other acceptable cooler , some being ice down. Corrected On Site.
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8/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Accumulation of black/green mold-like substance inside the ice machine.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Cloth contacting ready to eat latuce in reach in cooler ,raw bar. Corrected On Site.
- Critical - Current Hotel and Restaurant license not displayed. Corrected On Site.
- Critical - Encrusted material on can opener blade. Corrected On Site.
- Critical - Food stored in floor. bread , pizza station .
- Critical - Food stored under the handwashing sink, fryed nodles .
- Critical - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils until properly sanitized......advised to operator that use 3 compartment sink for sanitize dishes.
- Critical - Handwash sink used for purposes other than handwashing......straw, lemon slice, ice in handwashing sink, bar. Corrected On Site.
- Critical - No handwashing sign provided at a hand sink used by food employees.....pizza station Repeat Violation.
- Critical - Potentially hazardous food covered while cooling.....walk in cooler . Corrected On Site.
- Wet mop not stored in a manner to allow the mop to dry.
- Critical - Working container of food not labeled flour .
- Critical - observed sida nozzle soiled , bar Corrected On Site.
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4/18/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. #1, Kitchen, Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. #2, Kitchen, Corrected On Site.
- Observed objectionable odour coming from dumpster.
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12/6/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Circuit breaker box blocked and/or inaccessible. For reporting purposes only --- kitchen, 3rd and 4th panels L to R.
- Critical - Observed unused opening in panel box unprotected. For reporting purposes only. --- kitchen, left of 4 panels.
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. --- attempted for five cycles.
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2/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Repeat Violation. NOTE: The advisory printed on the menu complies with requirements for the raw/undercooked protein advisory but does not comply with the requirements for the oyster advisory. Copies of the required oyster advisory verbage were provided to Chef Katz.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- at raw bar.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- at raw bar,employee changed gloves without washing hands.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. --- prep cook touching sliced onions. 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. ---line cook touching seared tuna as prepping service .plate. Corrected On Site.
- 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. --- ABC portable extinguisher on hloor at front cook line.
- Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided.
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.
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6/15/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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