- No Violations Were Observed
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1/26/2012 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. wait station.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. service station.
- Critical - Observed buildup of slime in the interior of ice machine. left ice machine.
- Critical - Observed buildup of slime in the interior of ice machine. right machine.
- Critical - Observed buildup of soiled material on mixer head.
- Critical - Observed food being cooled by nonapproved method. chicken cooling at room temperature.
- Critical - Observed food stored on floor. case of mayo, dry storage.
- Critical - Observed food stored on floor. case of melons, bucket of onions; walk-in cooler.
- Critical - Observed food stored on floor. fryer oil, kitchen.
- Critical - Observed food stored on floor. ice cream, walk-in freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. various raw meats uncovered in walk-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. chicken held at 93F. Corrected On Site.
- Critical - Stop Sale issued due to adulteration of food product. pan of cooked chicken in utility sink under dripping faucet.
- Critical - Working containers of food removed from original container not identified by common name. blue bins in back of house.
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8/17/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggroll 48F; hot dog 46F, cookline reach-in, glass front. Repeat Violation.
- Critical - Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, sushi bar. Repeat Violation.
- Critical - Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in, glass front.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination. rolls, tofu, chives, and ice cream. Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. dry storage- mayo, flour/cornstarch.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop at buffet. Repeat Violation.
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Critical - Violation: 52-01-1 Identity of food or food product misrepresented. 'Crab salad' on buffet, 'Crab' on menu; observed IMITATION Crab in storage, no reciepts or product to suggest actual 'Crab' is being used.
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7/12/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline reach-in, glass front.
- Critical - Displayed food not properly protected from contamination. rolls, tofu, chives, and ice cream. Repeat Violation.
- Equipment and utensils not properly air-dried.
- Equipment or utensils not designed or constructed in a proper manner. scoop without a handle being used with chopped onions in WIC.
- Critical - Hand wash sink lacking proper hand drying provisions. service station. Repeat Violation.
- Critical - Identity of food or food product misrepresented. 'Crab salad' on buffet, 'Crab' on menu; observed IMITATION Crab in storage, no reciepts or product to suggest actual 'Crab' is being used.
- Critical - No handwashing sign provided at a handsink used by food employees. ladies, mens, and throughout kitchen.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Raw Tilapia being used on sushi bar. This violation must be corrected by : 7/11/11.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Critical - Observed employee improperly washing hands. dried hands with dirty wiping cloth.
- Critical - Observed food stored on floor. dry storage- mayo, flour/cornstarch.
- Critical - Observed food stored on floor. walk-in cooler- eggs/fruits/vegetables.
- Observed gaskets with slimy/mold-like build-up. raw meat make table.
- Critical - Observed handwash sink used for purposes other than handwashing. cleaning towels.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs stored on top of chives, inside maketable.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs stored on top of cauliflower.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop at buffet. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. eggroll 48F; hot dog 46F, cookline reach-in, glass front. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi at sushi bar.
- Critical - Observed shell eggs in use or stored with cracks or broken shells. make table .
- Critical - Observed uncovered food in holding unit/dry storage area. fruits/vegetables/eggrolls in walk-in cooler.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice, sushi bar. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
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5/11/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/28/2011 | Routine - Food | Call Back - Complied |
- 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.
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1/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Sushi bar has no Consumer Advisory notice.
- Critical. Working containers of food removed from original container not identified by common name. Flour, cornstarch, etc., bins; also salt and MSG containers.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Three flats of eggs (90) at cook line not in use. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice held at room temperature utilizing Time as a Public Health Control.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Two door reach in cooler by walk in coolers in back room.
- Critical. Displayed food not properly protected from contamination. Ice cream tubs at buffet are self service.
- Critical. Displayed food not properly protected from contamination. Chips by ice cream are uncovered.
- Critical. Observed cloth used as a food-contact surface. Cloth in sushi rice.
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Flour grabbed with bare hands out of bin and mixed with raw seafood.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on buffet.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Ladle at cook line. Corrected On Site.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands.
- Observed employees with no hair restraint.
- Observed equipment in poor repair. Plastic homemade scoop made from a bottle.
- Observed ripped/worn tin foil used as shelf cover. Top shelf at cook line.
- Observed cutting board grooved/pitted and no longer cleanable, on make table.
- Observed utensils in poor condition; strainer with torn screen. Corrected On Site, discarded.
- Observed utensils in poor condition. Wire strainer hanging by rear prep sink is heavily rusted.
- Critical. No chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical. Food-contact surfaces not cleaned after being contaminated. Raw beef prepared on prep table, and surface then cleaned without sanitizing. Corrected On Site.
- Observed residue build-up on nonfood-contact surface; backs of handles on cook line make table lids.
- Observed residue build-up on nonfood-contact surface; blue bins containing flour.
- Critical. Observed handwash sink used for purposes other than handwashing. Water from ladle container dumped in handwash sink.
- Critical. No handwashing sign provided at a handsink used by food employees; employee restroom.
- Critical. Hand wash sink lacking proper hand drying provisions; server station.
- Critical. Handwashing cleanser lacking at handwashing lavatory at server station.
- Observed open dumpster lid.
- Critical. Observed toxic item stored by food. WD40 stored on shelf with spices by mixer. Corrected On Site.
- Observed unnecessary items on the premise. Old equipment stored outside.
- Critical. Observed extension cord in use for non-temporary period on buffet, for miso soup. For reporting purposes only.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
- Critical. Manager lacking proof of Food Manager Certification.
- 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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10/27/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name; sugar, starch, flour.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit; mussels at 48 F and sushi rolls at 47 F on buffet
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed in standing water; pork.
- Critical. Observed food stored in ice used for drinks; lemons.
- Critical. Observed raw animal food stored over produce; shell eggs over melons.
- Critical. Observed raw animal food stored over ready-to-eat food; raw meat over peeled onions.
- Critical. Observed food stored on floor; cases of ketchup, mayo, peppers in storage area.
- Critical. Observed food stored on floor; cases of frog legs, garlic toast, etc. in walkin freezer.
- Critical. Observed food stored on floor; cases of melons, oranges, etc. in walkin cooler.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container; sugar.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit; rice spoon at buffet and utensils on cook's line.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Equipment or utensils not designed or constructed in a proper manner; bowl with no handle used as a scoop in rice.
- Observed equipment in poor repair; 2-door glass reach in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface; side of make table on cook's line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface; door handles of reachin cooler on cook's line.
- Critical. Observed handwash sink used for purposes other than handwashing food in kitchen sink annd pitcher of water in sushi bar sink.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed toxic item stored by food; cleanser and dish soap. Corrected On Site.
- No Heimlich maneuver sign posted.
- No copy of latest inspection report.
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4/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/15/2009 | Routine - Food | Call Back - Complied |
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
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12/15/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food eggs cold held at58 greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food noodles cold held at 46 greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food chicken cold held at 63 greater than 41 degrees Fahrenheit.
- Critical. Observed potentially hazardous food crab cold held at 45 greater than 41 degrees Fahrenheit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken stored over shrimp. Corrected On Site.
- Critical. Observed raw animal food eggs stored over cooked food pasta. Corrected On Site.
- Critical. Observed food stored on floorin cooler.
- Critical. Observed uncovered food in walkin cooler.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. On bufett and kitchen. Corrected On Site.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed ripped/worn tin foil used as pipe cover.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Cardboard used as shelf liner under prep table.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Cloth used as a food-contact surfaces in contact with potentially hazardous food.
- Critical. Observed buildup of slime in the interior of rice cooker at sushi station.
- Critical. Observed mold like buildup inside ice bin.
- Critical. Observed mold like buildup inside ice maker.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of soiled material on shelves in the reach-in cooler.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. Under sink and prep area.
- Observed residue build-up on nonfood-contact surface. Spice table on cooks line.
- Observed residue build-up on nonfood-contact surface. Shelf in stock room.
- Observed clean equipment stored on floor. Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Observed leaking pipe at plumbing fixture. Under sink in wait station.
- Critical. Vacuum breaker mising at hose bibb.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Employee Bathroom not enclosed with self-closing doors.
- Observed dumpster rusted out on bottom.
- Observed non-bagged garbage chicken in dumpster.
- Observed missing dumpster lid.
- Lights missing the proper shield, sleeve coatings or covers. In stockroom.
- Critical. Observed toxic items paint and WD-40 stored above food preparation area.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Observed an uncovered electrical box. For reporting purposes only.
- 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 This violation must be corrected by : 10-26-09.
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8/26/2009 | Routine - Food | Warning Issued |
| No report available. | 3/10/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 1/14/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 10/21/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/8/2008 | Routine - Food | Call Back - Complied |
| No report available. | 7/7/2008 | Routine - Food | Emergency order recommended |
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