- Basic - Build-up of dust or dirt on nonfood-contact surface......ice machine vent.
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.......stored wood container in salad station.
- Basic - Silverware/utensils stored upright with the food-contact surface up......spoons, spatula in prep.area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......butter 71° no under control temperature in pasta station. Butter being held more than 4 hours. Stop sale issue . Operator discarded it. Corrective action taken.
- High Priority - Raw animal food stored in same container as ready-to-eat food.......raw pork with ready to eat pork ,duck touching each other in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.......raw sea food above ready to eat food duck, pork . **Corrected On-Site**
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged. **Corrected On-Site**
- High Priority - Shell eggs in use or stored with cracks or broken shells. ....in walk in cooler. Operator discarded it . **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.....butter.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.....pasta station.
- Intermediate - Handwash sink used for purposes other than handwashing.......some food evidence in handwashing sink in coffee station.
- Intermediate - Nonfood-grade basting brush used in food. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked......pork ragu , lamb curry in walk in cooler, cooked mushroom, pest mushroom, sauces, cooked vegetable in reach in cooler.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans **Repeat Violation** **Warning**
- Basic - Food contaminated by unsanitized equipment. Stacked food containers, **Corrected On-Site** **Warning**
- Basic - Leaking pipe at plumbing fixture. Sushi bar warewash draining onto floor **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. Font HWS **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Veal stock **Corrected On-Site** **Warning**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in food storage area. No light in soda syrup area **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm chlorine main warewash, 0ppm sushi bar warewash **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fresh hamachi, salmon; operator states farm raised but no proof **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Beef empanadas at 48-50f for undetermined time, lamb rolls cooked asparagus at 48f overnight **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Front line RIC at 48f **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Front table, sushi bar warewash area **Repeat Violation** **Warning**
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7/10/2013 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. METAL PANS
- Critical - Hand wash sink lacking proper hand drying provisions. EMPLOYEE BATHROOM Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. PREP AREA HWS
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths. NEED QUAT STRIPS
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. TOUCHING CUCUMBERS Corrected On Site.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. 107F WATER Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW DUCK OVER BEEF WALKIN Corrected On Site.
- Critical - Observed unlabeled spray bottle. CLEANERS Repeat Violation.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. SUSHI WAREWASH and BAR WAREWASH Corrected On Site. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. FRONT Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. DISHROOM
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. TOUCHING DIRTY THEN CLEAN DISHES Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. SPOONS Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. RAW BEEF OVER COOKED VEGETABLE Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELLFISH OVER CHEESES WALKIN Corrected On Site. Repeat Violation.
- Critical - Observed unlabeled spray bottle. SUSHI AREA
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7/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/30/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured. BAR HALLWAY Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. OPPM CHLORINE BAR GLASSWASHER Corrected On Site. Repeat Violation.
- Critical - Displayed food not properly protected from contamination. NO SNEEZE GUARD AT SUSHI BAR BETWEEN OPEN COLD STORAGE, SUSHI PREP AREA and BAR SEATING
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. This violation must be corrected by : 3/21/12.
- Critical - Handwashing cleanser lacking at handwashing lavatory. bathrooms Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. SUSHI AREA HWS
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. SHELL EGGS OVER SAUCES WALKIN Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW QUAIL OVER SAUSAGE Corrected On Site.
- Critical - Observed toxic item stored in food preparation area. GLASS CLEANER ON PREP TABLE Corrected On Site.
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1/20/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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11/10/2011 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm chlorine, Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. TRASHCANS BLOCKING BOTH FRONT HWS Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. FRONT HWS
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. NEED CHLORINE
- Critical - No conspicuously located thermometer in holding unit. SMALL DAIRY COOLER FRONT
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Corvina used for ceveche. This violation must be corrected by : 11/1/11.
- Critical - Observed food being cooled by nonapproved method. BEEF RIBS AT 80F COVERED, Corrected On Site. UNCOVERED RIBS
- 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. IN UNCOOKED RICE
- Critical - Observed unlabeled spray bottle. KITCHEN and BAR Corrected On Site.
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8/30/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
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7/13/2011 | Routine - Food | Call Back - Complied |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors. EMPLOYEE BATHROOM Repeat Violation. This violation must be corrected by : 7/12/11.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation. This violation must be corrected by : 7/12/11.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm DO NOT USE UNTIL CAPABLE
- Equipment and utensils not properly air-dried. METAL PANS Repeat Violation. This violation must be corrected by : 7/12/11.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- 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. This violation must be corrected by : 7/12/11.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NEED RECORDS FOR HAMACHI Repeat Violation. This violation must be corrected by : 7/12/11.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. COOKED BEEF AT 69 ON COUNTER Corrected On Site. MOVED TO COOLER
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. RAW CHICKEN OVER BEEF, GROUND BEEF OVER SHRIMP Corrected On Site.
- Critical - Observed unlabeled spray bottle. SEVERAL
- Critical - Working containers of food removed from original container not identified by common name. WHITE SUBSTANCE
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5/12/2011 | Routine - Food | Warning Issued |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. NEED PARASITE RECORDS FOR YELLOWTAIL
- Critical. No oyster warning sign with required language provided. PROVIDED SHELLFISH ADVISORY
- Equipment and utensils not properly air-dried.
- Critical. Bathroom not enclosed with tight-fitting, self-closing doors. BATHROOMS NOT SELF CLOSING
- Carbon dioxide/helium tanks not adequately secured.
- No Heimlich maneuver sign posted.
- Critical. Manager lacking proof of Food Manager Certification. NO DOCUMENTATION
- 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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1/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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