- Basic - Ceiling/AC vents soiled with accumulated dust.
- Basic - No handwashing sign provided at a hand sinks (3) used by food employees.
- Basic - Observed gap in hood filters at cook line.
- Basic - Observed hand wash sink at back line in disrepair.
- Basic - Wet wiping cloth at wait station not stored in sanitizing solution between uses.
- Basic - Working containers of food (cooking oil) removed from original container not identified by common name.
- High Priority - Cut cabbage cold held at greater than 41 degrees Fahrenheit (65f). Operator instructed to place item into cooler.
- High Priority - Pooled eggs cold held at greater than 41 degrees Fahrenheit (59f). Operator instructed to place item into cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (tofu - 47f). Operator instructed to place item on more ice.
- Intermediate - Handwash sinks (2) used for purpose (storage) other than handwashing.
- Intermediate - Hot water not provided/shut off at employee handwash sinks (2).
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food (sushi rice).
- Intermediate - Spray bottle at dish station containing toxic substance (sanitizer) not labeled.
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Moderate build-up of grease/dust/debris on hood filters.
- Basic - No handwashing sign provided at a hand sink used by food employees... by ice machine and 3 compartment sink.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Water leaking from several faucets.
- High Priority - Baking soda stored by or with food... storage rack. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink... by 3 compartment sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.... sushi menu.
- Intermediate - No soap or rowels provided at handwash sink... by ice maxhine.
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4/8/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Floor area(s) covered with standing water.
- Basic - Kitchen walls, ceiling grease/smoke ladened.
- Basic - No handwashing sign provided at a hand sink used by food employees... Both cook line handsinks, handsink by ice machine.
- Basic - Reach-in cooler gasket torn/in disrepair... sushi bar reach in cooler.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - Water pooled inside reach in cooler... cook line.
- Intermediate - Buildup of soiled material on racks in the walk-in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink... End of cook line.
- Intermediate - No soap or towels provided at handwash sink... by ice machine.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Buildup of food debris/soil residue on equipment door handles.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves were raw wood fiberboard.
- Basic - Wall tiles cracked, broken or in disrepair in mop area.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Drain cover(s) missing in mop sink.
- Floors not maintained smooth and durable. Floor tiles missing in dishwashnarea.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Raw wood shelves in sushi area.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floors,under equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed residue build-up on nonfood-contact surface. Top of preparation table.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Gap under rear exit door.
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12/13/2012 | Routine - Food | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable. Cracked/missing floor tiles in dishwash area.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed build-up of mold-like substance on surface of nonfood-contact surface. On outside of large ice machine.
- Critical - Observed encrusted material on can opener.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed live flies in kitchen.
- Observed residue build-up on nonfood-contact surface. WIC door.
- Critical - Observed small flying insects in bar area.
- Observed wall soiled with accumulated food debris.
- Critical - Vacuum breaker mising at hose bibb. By handwash sink in kitchen.
- Critical - Vacuum breaker mising at hose bibb. On faucet in dishwash room.
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4/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold water not provided/shut off at employee handwash sink in rear of kitchen.
- Critical - Hand wash sink at rear preperation station lacking proper hand drying provisions.
- Critical - Hand wash sink in rear of kitchen lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing sink in rear of kitchen.
- Critical - Hot water not provided/shut off at employee hand wash sink in rear of kitchen.
- In-use utensil not stored with handle above the top of potentially hazardous food (ricw) and the container.
- Critical - No handwashing sign provided at handsink in rear of kitchen.
- Critical - Observed dented can (mushrooms) in dry storage area.
- Critical - Observed hand wash sink at cookline inaccessible.
- Critical - Observed hand wash sink at cookline used for purpose (storage) other than washing hands.
- Observed in-use utensil (rice scoop) stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed uncovered food (flour) in dry storage area.
- Critical - Potentially hazardous food (rice pudding) not held at 135 degrees Fahrenheit or above (131F). Corrected On Site.
- Critical - Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (130F). Corrected On Site.
- Wet wiping cloth at frontline not stored in sanitizing solution between uses.
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11/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink at cookline lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of soil in the interior of ice machine in rear of kitchen. Repeat Violation.
- Critical - Observed hand wash sink at cookline used for purpose (food disposal) other than washing hands.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed potentially hazardous food (tofu) cold held at greater than 41 degrees Fahrenheit (51F). Corrected On Site.
- Critical - Observed uncovered food (flour) in holding unit/dry storage area.
- Plumbing system in disrepair at hansink in drear of kitchen.
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4/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food (flour) removed from original container not identified by common name.
- Observed in-use utensil (rice scoop) stored in standing water less than 135 degrees Fahrenheit.
- Critical. Chlorine sanitizer bucket exceeds maximum concentration limit.
- Critical. Observed buildup of soil in the interior of ice machine.
- Soda gun waste line at bar not properly draining.
- Observed ceiling at cookline soiled with accumulated grease.
- Observed soiled air conditioning vent cover in kitchen.
- Critical. Observed unlabeled spray bottle at dish station.
- Critical. Observed gaps between hood filters. For reporting purposes only.
- Carbon dioxide/helium tank at bar not adequately secured.
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 29-17-1 Waste line missing at soda gun holster at bar.
- Critical. Violation: 32-16-1 Hand wash sink at cookline lacking proper hand drying provisions.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle at dish station.
- Critical. Violation: 41B-03-1 Observed unlabeled spray bottle in rear of kitchen.
- 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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3/5/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food (butter) cold held at greater than 41 degrees Fahrenheit (47F).
- Critical. Observed potentially hazardous food (fish) cold held at greater than 41 degrees Fahrenheit (45F).
- Critical. Observed potentially hazardous food (sauce) cold held at greater than 41 degrees Fahrenheit (48F).
- Critical. Potentially hazardous food (rice) not held at 135 degrees Fahrenheit or above (129F). Corrected On Site.
- Critical. Cold holding equipment (walk in cooler) incapable of maintaining potentially hazardous food at proper temperatures (47F).
- Critical. Cold holding equipment (sushi cooler) incapable of maintaining potentially hazardous food at proper temperatures (45F).
- Critical. Cold holding equipment (salad cooler) incapable of maintaining potentially hazardous food at proper temperatures (48F).
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (lettuce) in cookline cooler.
- Critical. Observed raw animal food (eggs) stored over ready-to-eat food (sauce) iwalk in cooler.
- Critical. Observed buildup of soil in the interior of ice machine in rear of kitchen.
- Critical. Observed buildup of soil inside soda dispensing nozzle at bar.
- Waste line missing at soda gun holster at bar.
- Critical. Hand wash sink at cookline lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing sink at cookline.
- Critical. Handwashing cleanser lacking at handwashing sink in rear of kitchen.
- Critical. Observed unlabeled spray bottle at hostess station.
- Critical. Observed unlabeled spray bottle in rear of kitchen.
- Critical. Observed unlabeled spray bottle at dish station.
- 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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2/24/2010 | 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 conspicuously located thermometer in holding unit.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on nonfood-contact surface. On WIC door.
- Observed food debris accumulated on kitchen floor. Under large ice machine.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Carbon dioxide/helium tanks not adequately secured.
- 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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7/16/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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