July 24, 2009 (Routine)

April 01, 2009 (Routine)

• 0170 - A food employee was observed cleaning their hands in a food preparation sink or a sink used for utensil washing (3-compartment sink).
  Instruct food employees to clean their hands in a handwashing lavatory. Food employees may not clean their hands in a sink used for food preparation or utensil washing.
• 0450 C - Utensil without handle used to dispense food that is not ready-to-eat (RTE) allowing for a bare hand contact surface to come in contact with food item(s). Bowl used to move raw chicken to fryer for cooking.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination. Use utensil with handle to dispense food.
• 2310 B - The handwash station at the sushi bar is being used to clean knife.
  The handwash facility identified above is to be used for washing hands only

January 06, 2009 (Routine)

• 0820 A 1 - Corrected During Inspection Critical Fried chicken (115f - 135F) pieces hot holding at improper temperatures in deep fryer baskets. Waiting for orders.
  All hot holding food should be held at least 135F or above or if cold holding, be held at 41F or below. Corrected by placing in refrigeration. Otherwise hold at 135 or above, while waiting for customers.
• 0820 A 2 - Corrected During Inspection Critical Repeat Chicken balls on table (54F) and smoked salmon (47F) and tuna (47F), in below counter Sushi refrigerator cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1060 - The nonfood contact surface of the cloth towels, under the prep. table sheet of metal are not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent. Suggest use rubber mats.
• 1100 - The shelves in the walk-in reftrigerator are rusting (Back white shelves)
  Need to remove rust and reseal shelves.
• 2350 ii - Repeat Hose at mop sink with pressure nozzle has only single-check valve back flow protection.
  Need to install double check valve with atmospheric vent (Watts N9-CD)
• 2890 - Light bulbs over the perp. table and near cooking line not shielded, coated, or otherwise shatter-resistant.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

September 22, 2008 (Routine)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use (100 PPM - 200 PPM Chlorine).
• 0820 A 2 - Corrected During Inspection Critical Repeat Precooked egg plant dish (101F) and precooked chicken (48F) cold holding on the counter waiting to put in frying when receive orders.
  NEED to refrigerate cooked egg plant dish, cooked chicken and all other potentially hazardous foods after cooled to below 135F.
• 2350 ii - Hose with spray nozzle attached to faucet at mop sink. Hose has plastic wrap and single back flow preventor attached.
  Remove plastic wrap from faucet and try use o-ring gasket and install double check valve with atmospheric vent backflow preventor (Watts N9-CD).

June 06, 2008 (Follow-up)

• 0160 - Corrected During Inspection Critical Repeat Dishwasher not washing hands after handling soiled plates and/or trash can and then handling food or clean plates or other kithenware.
  Wash hands immediately after soil them and before touch food or food-contact surfaces. Owner and health dept. inspector showed dishwasher proper procedure and explained when to wash hands. Had dishwasher perform proper hand washing.
• 0820 A 2 - Corrected During Inspection Critical Repeat Cut cooked chicken pieces in top of prep. refigerator located above refrigerated area cold holding at improper temperatures (50F)
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

May 30, 2008 (Routine)

• 0140 - Critical Improper handwashing procedures observed. Dishwasher noted just rinsing hands with water for hand washing.
  Ensure all food employees clean their hands and exposed portions of their arms with a cleaning compound in a lavatory by vigorously rubbing together the surfaces of their lathered hands and warms for at least 20 seconds and thoroughly rinsing with clean water.
• 0160 - Critical Employees are not washing there hands after handling soiled plates and then handling food or clean plates or other kithenware.
  Wash hands immediately after soil them and before touch food or food-contact surfaces.
• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. (100 - 200 PPM Chlorine)
• 0610 - Shrimp thawing in the hand wash sink.
  Never place food to be consumed in a hand wash sink to avoid contamination.
• 0610 - Food stored on the floor or food stored less than 6" above the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0790 - Repeat Shrimp thawing in hand wash sink at room temperature and not in water..
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0800 - Critical Wong tong, fried chicken and chicken in shell and imitation crab meat (see above for temperatures) noted not being adequately cooled to prevent the growth of harmful bacteria.
  Cool potentially hazardous foods from 135F to 70F within 2 hours and from 70F to 41F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
• 0820 A 1 - Critical Foof on buffet (Egg Foo Youn, Chicken on stick and fried shrimp are hot holding at improper temperatures. (see above for temperatures).
  Discard the food and ensure that potentially hazardous foods for hot holding are maintained at 135F or above to inhibit the growth of harmful bacteria.
• 0820 A 2 - Critical Wong tong and shrimp in top of prep. refigerator located above refrigerated area cold holding at improper temperatures
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.
• 1770 C - Dry storage shelves and outside of storage food buckets are soiled.
  Clean exterior of food storage buckets and storage shelves.
• 2000 - Repeat China bowls and plates stored on buffet unprotected from environment (immediately adjacent to entrance) and from customer.
  Install sneeze guard or other protection for china plates and bowls at buffet.
• 3030 - Corrected During Inspection Repeat No disposable towels were provided at the hand washing lavatory at the kitchen hand wash sink.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

February 29, 2008 (Routine)

• 0610 - Meats cross stacked in walk-in freezer and very disorganized.
  Do not cross stack meats in walk-in freezer and protect properly with wrapping all food in walk-in freezer.
• 0830 - Critical The prepared ready-to-eat (RTE) Cooked noodles in the refrigeration unit is not properly dated for disposition.
  Mark the name and ""consume by"" date on the container of RTE foods at the time of preparation if the food is to be held for more than 24 hours. If the food is held at 41F or below the food shall be served or sold within 7 calendar days or within 4 calendar days if held at 45F. Some harmful bacteria continue to grow even at refrigeration temperatures so limiting the amount of time in storage limits the amount of growth allowed for these bacteria.
• 2000 - Repeat Cnina bowls and plates immediately adjacent to entry doors are not protected.
  Store plates under sneeze guard to avoid contamination from customers and environment. Can use other protection, that is equivalent to sneeze guard also.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. Need at Sushi preparation area and at bar.

November 14, 2007 (Follow-up)

• 0570 - Repeat Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. MUST KEEP WIPING CLOTHES STORED IN CONTAINER WITH 100- 200 ppm of Chlorine solution between uses.
• 0790 - Improper methods used to thawing shrimp. Thawing by putting in one of 3-compartment sinks at room temperature..
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F. 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 2000 - Repeat Service bowls and plates are unprotected next to entry door, on buffet.
  Protect, shield or cover plates and bowles are buffet, from contamination from outside and customers
• 2350 ii - Repeat Hose with spray nozzle attached to mopsink faucet that only has single backflow valve inline.
  Need install double check valve backflow device with atomopheric vent -- Watts N9-CD to avoid back siphonage.BACKFLOW DEVICE IS ON ORDER.
• 3030 - Repeat No disposable towels were provided at the hand washing sink next to dishwasher.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials. NEED PAPERTOWEL DISPENSER at bar and dishwaher hand wash sinks.
• 3045 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. At sink next to dishwasher.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. NEED SIGN AT BAR AND DISHWASHER HAND WASH SINKS.

November 02, 2007 (Routine)

• 0470 - Critical Raw animal food holding in a manner that may cause cross contamination of to ready-to-eat food (RTE). Raw beef stored with cooked chicken. Cooked chicken stored in same container that scallops stored. Both done in walk-in refrigerator.
  Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
• 0470 - Critical Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw chicken stored in same contianer as raw shrimp. Box of thawing shrimp stored on tray of raw pork. Trays of raw pork stored over open container or whole chickens . All done in walk-in refrigerator.
  Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0820 - Critical Repeat Mussles (101F) and precooked chicken (52.8F)pieces cold holding at improper temperatures. Both located near cook station for cooking.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below. Keep refrigerated unit cook.
• 1060 - Cardboard beer bottle carrier used to hole condiment squeeze bottles - soiled.
  Do not use cardboard for holding condiment holders, since can not clean.
• 1320 - There was no temperature measuring device located in the refrigerator/freezer at the Sushi prep. station..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 2000 - Service bowls and plates are unprotected next to entry door, on buffet.
  Protect, shield or cover plates and bowles are buffet, from contamination from outside and customers
• 2000 - Knives stored between shelf and wall.
  Do not store knives between shelf and wall, nor between equipment to avoid cross contamination.
• 2350 ii - Hose with spray nozzle attached to mopsink faucet that only has single backflow valve inline.
  Need install double check valve backflow device with atomopheric vent -- Watts N9-CD to avoid back siphonage.
• 3030 - No disposable towels were provided at the hand washing sink next to dishwasher.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees. At sink next to dishwasher.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

July 06, 2007 (Follow-up)

June 21, 2007 (Critical Procedures)

• 0160 - Critical Dishwasher observed handling soiled dishes and then handling clean dishes without cleaning hands between.
  Clean hands between time touch soiled dishes and touch clean dishes. STONGLY SUGGEST ADD HAND WASH SINK IN AREA OF DISHWASHER!
• 0820 - Corrected During Inspection Critical Fried shrimp hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 0820 - Corrected During Inspection Critical Yellow tail and scallops and raw egg in shell cold holding at improper temperatures.
  Relocate food to a refrigeration unit that is capable of maintaining food storage at 41F or below.

April 13, 2007 (Other)

March 09, 2007 (Other)

March 09, 2007 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
• 0650 - The food on display is not protected from contamination. Crispy noodles and sauces are not protected at buffet.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 1770 B - Observed accumulations of encrusted grease deposits or other soil on the following food contact surfaces: of cutting board - between cutting board and refrigerator surface.
  Clean and sanitize these surfaces for food contact.
• 2890 - Light bulbs above food on buffet and over service bar not shielded, coated, or otherwise shatter-resistent.
  Shield or replace light bulb with a coated or shatter-resistant bulb.

November 28, 2006 (Routine)

• 0380 - Corrected During Inspection Critical Food packages are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants (ex: dented food cans - 1 can of bamboo shoots and 1 can of baby corn)
  Discard or return to distributor any food packages that are not in good condition or the integrity of the package contents are not protected from adulteration or potential contaminants.
• 0610 - Corrected During Inspection Food stored on the floor or food stored less than 6" above the floor. Box of chicken was observed on the floor in the walk-in freezer.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1580 - The cutting board(s) along the prep cooler table is heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
  Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: chef's and butcher's knives.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: ice machine door.
  Maintain nonfood-contact surfaces of equipment clean.
• 3180 - Light fixtures along the food preparation area were noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 01, 2006 (Follow-up)

• 0820 - Corrected During Inspection Critical Repeat Food on buffet hot holding at improper temperatures: Sweet & sour chicken.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. .
• 1150 - Repeat Bread racks are not approved shelves in walk-in freezer. Can not clean under bread racks.
  Install shelves with 6 inch legs to allow for cleaning under shelves.
• 1320 - Repeat There was no temperature measuring device located in the freezer near employee entrance door..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 B - Repeat Cutting boards noted in need of cleaning - dirt in cut marking.
  Clean and sanitize these surfaces for food contact. Use stiff brush and cleaner to deep clean cutting boards.

July 28, 2006 (Routine)

• 0570 - Wiping cloths improperly stored between use.
  Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. 100 PPM Chlorine sanitizer solution.
• 0790 - Improper methods used to thaw shrimp. Just allowing to thaw at room temperature in empty sink.
  Thaw potentially hazardous foods by either of the following methods: 1. Under refrigeration that maintains food temperature at 41F (45F) 2. Completely submerged under running water at a temperature of 70F or below with sufficient water velocity to agitate and float off loose particles in an overflow. Ready-to-eat food shall not exceed 41F and raw animal foods shall not exceed 41F for more than four hours 3. As part of the cooking process
• 0820 - Critical Repeat Various foods in kitchen stored at room temperature and foods on buffet hot holding at improper temperatures.
  Rapidly reheat the food to 165F and maintain at 140F or above through the hot holding period. Put food in kitchen in refrigeration and install heat lamps instead of just light lamps.
• 1150 - Bread racks are not approved shelves in walk-in freezer. Can not clean under bread racks.
  Install shelves with 6 inch legs to allow for cleaning under shelves.
• 1320 - There was no temperature measuring device located in the freezer near employee entrance door..
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a Chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 B - Cutting boards noted in need of cleaning - dirt in cut marking.
  Clean and sanitize these surfaces for food contact. Use stiff brush and cleaner to deep clean cutting boards.
• 1800 - The nonfood contact surface of the storage shelves in walk-in refrigerator have accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Bag of soiled aprons stored against bag of rice.
  Keep soiled clothes separate from food and food containers.
• 2310 - Critical Repeat The handwashing facility located at the bar and in kitchen are blocked, preventing access by employees for easy handwashing. Also no hot water on for either sink.
  Access to the handwashing facility identified above is to be available during all hours of operation. Remove the anything blocking or preventing its use. Keep hot water always working at all handsinks for best soap action in cleaning.
• 3030 - No disposable towels were provided at the hand washing lavatory in the kitchen hand wash station.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials