- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Wiping cloths dirty, not stored properly in sanitizing solutions
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02/24/2016 | Re-Inspection | |
- Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
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02/05/2016 | Re-Inspection | |
- Non food contact surfaces of equipment not clean
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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01/22/2016 | Inspection | |
- Improper thawing procedures used
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
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10/28/2015 | Inspection | |
- Critical: Prepared food products contact equipment or work surfaces which have had prior contact with raw foods and where washing and sanitizing of the food contact surface has not occurred to prevent contamination
- In use food dispensing utensils improperly stored
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
- Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
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10/19/2015 | Inspection | |
| No violation noted during this evaluation. | 06/26/2015 | Re-Inspection | All violations in the previous inspection have been addressed. |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Improper use and storage of clean, sanitized equipment and utensils
- Non food contact surfaces of equipment not clean
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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06/15/2015 | Inspection | Advised chef not to reserve extra cooked tempura flour. Currently being reserved in frying basketand kept on wooden shelf near floor of fryer. |
- Non food contact surfaces of equipment not clean
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Improper thawing procedures used
- Improper use and storage of clean, sanitized equipment and utensils
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02/03/2015 | Inspection | |
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
- Pesticide application not supervised by a certified applicator
- Improper use and storage of clean, sanitized equipment and utensils
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Non food contact surfaces of equipment not clean
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09/26/2014 | Inspection | |
| No violation noted during this evaluation. | 06/13/2014 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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02/21/2014 | Inspection | |
| No violation noted during this evaluation. | 10/10/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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08/16/2013 | Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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06/03/2013 | Inspection | Raw shelled eggs stored above a box of llimens in reach in cooler. The eggs were intack. |
| No violation noted during this evaluation. | 01/30/2013 | Re-Inspection | |
- Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
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01/18/2013 | Inspection | 2C- Raw frozen fish stored above whole oranges and lemans in reach in cooler. Raw fish moved to bottom of cooler. |
| No violation noted during this evaluation. | 07/13/2012 | Re-Inspection | |
- Critical: Potentially hazardous foods are not kept at or below 45oF during cold holding, except smoked fish not kept at or below 38oF during cold holding.
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07/12/2012 | Inspection | Reach in cooler was 68 degs F for over 2 hrs. |
| No violation noted during this evaluation. | 05/30/2012 | Re-Inspection | |
| No violation noted during this evaluation. | 04/11/2012 | Inspection | |
| No violation noted during this evaluation. | 01/05/2012 | Inspection | |
| No violation noted during this evaluation. | 11/17/2011 | Re-Inspection | Suchi rice, in rice holder 141 deg F. |
- Critical: Potentially hazardous foods are not kept at or above 140oF during hot holding.
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11/02/2011 | Inspection | 6A-Sushi rice in rice holder 122 degs F for over 2 hrs. Rice volintarly discarded. |
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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06/14/2011 | Re-Inspection | Repairman was on site. Added 8oz of R134A to BaimMarie. At 12:45 abient temp was 47degs F.
at 1:45PM temp was 36 degs F. Top holding Broccole was 37 degs F. |
- Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
- Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45oF as required.
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06/09/2011 | Inspection | 5E Ambient temp Bane Marie by cook station at 54 deg F.
11C Knives in storage encrusted with food debra. |
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