- Basic - Cardboard used to line nonfood-contact shelves.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Shrimp on floor in WIF.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.in bar area.
- Basic - Ice scoop handle in contact with ice.
- Basic - Soil residue build-up on nonfood-contact surface. White food tubs.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin at waitress station.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
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11/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom not conveniently located and accessible to employees.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Soil residue build-up on nonfood-contact surface. At shelf, under microwave in kitchen area. Portable cart. Outside of white food containers.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall soiled with accumulated food debris, in preparation area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing.
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3/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed food stored on floor. WIF.
- Critical - Observed live flies in kitchen.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler gaskets.
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8/20/2012 | Complaint Full | Inspection Completed - No Further Action |
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Had tape around RIC handle.
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed soiled dry wiping cloth in use. Corrected On Site.
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1/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed food stored on floor of the walk-in cooler (bag of carrots). Corrected On Site.
- Critical - Observed food stored on floor of the walk-in freezer (chicken). Corrected On Site.
- Critical - Observed food with mold-like growth (fresh tomatoes). Product not to be used. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit in the walk-in cooler.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rice, diced garlic in oil). Corrected On Site.
- Critical - Walk-in cooler incapable of maintaining potentially hazardous food at proper temperatures. Monitor closely, adjust thermostat or have unit serviced to ensure product is kept at 41 F or below.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside RIC handles.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. Milk.
- Critical - Observed handwash sink used for purposes other than handwashing. Had knives in sink.
- Observed residue build-up on nonfood-contact surface. On shelves under prep tables.
- Observed wall/door soiled with accumulated food debris.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Rear exit door.
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6/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Inside of RIC handles.
- Critical - Observed handwash sink used for purposes other than handwashing. Had scouring pads. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Top of RIC.
- Critical - Vacuum breaker mising at hose bibb.
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3/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/6/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed dented #10 can of baby corn. Product not to be used.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit (sushi rice). Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit (Stop Sale issued). Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (sandwich Bar @ cookline). Other coolers available, cooler not to be used until holding at 41 F or below. Corrected On Site.
- Critical. Observed food stored on floor at sushi bar (ginger). Corrected On Site.
- Critical. Observed cloth used as a food-contact surface with sushi rice and cut veggies. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Food-contact surface not smooth and easily cleanable (bamboo sushi roller in use).
- Observed nonfood-grade containers used for food storage (plastic shopping bags used to store ready-to-eat food-wasabi). Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Non-prewrapped utensils not properly presented at hibachi stations.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed food stored in ice used for drinks. Lemons.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- No mop/service sink installed/available at establishment.
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6/24/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Immatition crab sold as crab and not krab.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Escalar sold as white tuna.
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2/23/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 32-04-1 Bathroom not enclosed with tight-fitting, self-closing doors.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Immatition crab sold as crab and not krab.
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. Escalar sold as white tuna.
- Critical. Violation: 53B-08-1 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. Pro
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12/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. Stored between equipment.
- Observed ice scoop with handle in contact with ice.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Drains.
- Observed residue build-up on nonfood-contact surface. White food tubs.
- Critical. Hand sink missing in food preparation room or area.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed personal care item stored with food. Jackets. Corrected On Site.
- Critical. Identity of food or food product misrepresented. Immatition crab sold as crab and not krab.
- Critical. Identity of food or food product misrepresented. Escalar sold as white tuna.
- 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. Pro
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12/21/2009 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear exit door.
- Wet mop not hung to dry.
- 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. Pro
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7/9/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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