- Basic - Bag/container of unrecognizable prepared food not identified by common name. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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08/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Case/container/bag of food stored on floor in kitchen. Bulk soy **Warning**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bulk soy **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Scoops at cook line **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. **Warning**
- Basic - Food stored in dry storage area not covered. **Warning**
- Basic - Gaskets with slimy/mold-like build-up. **Warning**
- Basic - In-use tongs stored on oven door handle. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Wait station **Warning**
- Basic - Stored food not covered in walk-in cooler. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw whole fish over diced onions **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw whole fish over diced onions **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over raw beef **Warning**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Lids of make station **Warning**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
- Intermediate - Food manager certification expired. **Warning**
- Intermediate - Handwash sink not accessible for employee use due to being blocked by ladder **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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5/29/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food. Bulk bins
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Stoves and make stations
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Wait station
- Basic - Cloth used as a food-contact surface. Rice
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Food stored on floor.
- Basic - Gaskets with slimy/mold-like build-up.
- Basic - Ice buildup in walk-in freezer, leaking and 4 inch layer on floor, right dide
- Basic - Improper storage of maintenance equipment that interferes with cleaning. Bucket with dirty water
- Basic - In-use tongs stored on oven door handle.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Paper towel used as liner for food container. Chopped Scallions
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Stored food not covered in walk-in freezer.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken over beef, soy,
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large utensils
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment in poor repair. Refrigerator
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Salt bulk bin
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Paper towel used as liner for food container. Crab
- Basic - Reuse of single-use number 10 cans.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.
- Basic - Stored food not covered in walk-in cooler.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Water leaking from faucet/faucet handle.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw chicken next to shredded cBbage
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over tofu mixture
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Interior of reach-in cooler lids soiled with accumulation of food residue.
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Duct tape used to repair nonfood-contact surface. Cooler door
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade garbage bags used in direct contact to store food. In reach in cooler
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Water leaking from faucet/faucet handle. At sushi bar
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.chicken over eggs
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Buildup of soiled material on racks in the reach-in cooler.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by bulk food bin snd cardboard box
- Intermediate - Hot water not provided/shut off at employee handwash sink. In prep area and at sushi bar sink
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Water filter not changed according to manufacturer's instructions.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Dry storage area, wait station, prep area
- Basic - Food stored in a location that is exposed to splash, in 3 compartment sink, observed employee washing hands over raw beef
- Basic - Food stored on floor. In walk in cooler
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, fork
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Reuse of single-service articles , can see as scoop
- Basic - Storage of scooter in areas that may result in cross contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw chicken over soy sauce
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Accumulation of food debris/grease on food-contact surface reach in cooler
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. In 3 compartment sink
- Intermediate - Handwash sink not accessible for employee use due to being blocked by pressure washer machine
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in prep area
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory - kitchen, next to the dry food storage room.
- Critical - Hot water not provided/shut off at employee hand wash sink - handwash sink next the freezer. Corrected On Site.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees - kitchen.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed raw chicken box used to store cooked food.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - creveces of preparation table and make table refrigerator on cooks line and five gallon buckets holding sauces in the walk-in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - fan covers in the walk-in cooler.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed pork, shrimp, etc. in make table refrigerator on cooks line at 45 degrees fahrenheit. Operator stated it was due to constant use, operator adjusted the temperature cooler.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Observed raw chicken stored above onions in the walk-in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked pork in the reach-in freezer not date marked.
- Critical - Observed unlabeled spray bottle. Observed degreaser in spray bottle not labeled.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in reach-in cooler not date marked. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name - flour, corn starch, etc. in plastic containers not labeled. Repeat Violation.
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9/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/8/2012 | Routine - Food | Call Back - Complied |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in the walk-in cooler and reach-in cooler not date marked.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Tempura flour and salt/sugar in plastic containers not labeled.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Sauces in five gallon buckets on the floor in the walk-in cooler.
- Critical - Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area - flour in open bag.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle used as scoop in sauce container.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice and other scoops stored in 80F water. Repeat Violation.
- Violation: 15-35-1 Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed torn foil papers used as lining shelves on cooks line.
- Violation: 18-05-1 Observed old food stuck to clean dishware/utensils.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Violation: 22-19-1 Observed interior of microwave soiled.
- Critical - Violation: 22-20-1 Observed buildup of slime and mold like substance in the interior of ice machine.
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue - make table refrigerator.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface - storage shelves on cooks line.
- Violation: 23-06-1 Observed build-up of food debris, dust or dirt on nonfood-contact surface - dust build up on fan covers and shelves in the walk-in cooler.
- Critical - Violation: 35A-03-1 Observed dead roaches on premises - throughout kitchen and dry food storage room.
- Violation: 36-13-1 Observed grease accumulated under cooking equipment.
- Violation: 36-15-1 Observed food debris accumulated on walk-in freezer floor.
- Violation: 37-06-1 Observed wall soiled with accumulated grease - walls next to cooking equipments.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Manager stated spray bottle contains degreaser. Repeat Violation.
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1/17/2012 | Routine - Food | Emergency Order Callback Complied |
- Critical - No conspicuously located thermometer in holding unit. Sushi bar display cooler. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Observed torn foil papers used as lining shelves on cooks line.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface - dust build up on fan covers and shelves in the walk-in cooler.
- Observed build-up of grease on nonfood-contact surface - storage shelves on cooks line.
- Critical - Observed buildup of slime and mold like substance in the interior of ice machine.
- Critical - Observed dead roaches on premises - throughout kitchen and dry food storage room.
- Observed food debris accumulated on walk-in freezer floor.
- Critical - Observed food stored on floor. Sauces in five gallon buckets on the floor in the walk-in cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic cup without handle used as scoop in sauce container.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw shrimp stored behind cooked beef in make table refrigerator.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice and other scoops stored in 80F water. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - make table refrigerator.
- Observed old food stuck to clean dishware/utensils.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water on cooks line measured 88F. Repeat Violation. Manager stated the product was cooked a few minutes ago and it is in the process of cooling. Product placed in working cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored above noodles in the walk-in cooler. Corrected On Site.
- Critical - Observed roach activity as evidenced by live roaches found throughout kitchen (~ 26 live roaches). Observed 7 live roaches under preparation table, 2 live roaches by stove, 4 live roaches under tray on preparation table, 3 live roaches around ice maker, 6 live roaches on and around dishmachine, and 4 live roaches behind posted papers on wall.
- Critical - Observed uncovered food in holding unit/dry storage area - flour in open bag.
- Critical - Observed unlabeled spray bottle. Manager stated spray bottle contains degreaser. Repeat Violation.
- Observed wall soiled with accumulated grease - walls next to cooking equipments.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked rice at sushi bar measured 99F. Time as public health control application was given on 08/09/2011. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cooked chicken in the walk-in cooler and reach-in cooler not date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. Tempura flour and salt/sugar in plastic containers not labeled.
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1/17/2012 | Routine - Food | Emergency order recommended |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean metal containers.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees - sushi bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting washed lettuce and bell peppers with bare hands. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Food debris build-up on container holding flour.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Grease and food debris build up on cabinet between flat grill and fryer.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Sauces stored on the floor in the walk-in cooler.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Using plastic container without handle as scoop in sauce containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 88F water.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue - glass door refrigerator.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed in water on cooks line measured 79F. Product moved into working cooler to control temperature.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. Cooked duck in freezer not date marked.
- Critical - Observed the presence of insects, rodents, or other pests. Observed live ants in dry storage room.
- Critical - Observed unlabeled spray bottle under 3-compartment sink. Manager stated spray bottle contains degreaser.
- Observed wall soiled with accumulated food debris - interior walls of the walk-in cooler.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked sushi rice in insulated container measured 88F. Time as public health control application given today.
- Critical - Raw animal food not properly separated from ready-to-eat food. Observed cooked wonton stored on top of raw beef. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. Flour, sauces, spices, etc. stored in containers not labeled.
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8/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container - flour scoop handle in product.
- Critical - Observed food stored on floor. Onions stored on the floor in the walk-in-cooler.
- Critical - Observed interior of microwave soiled.
- Critical - Observed raw animal food stored over cooked food. Raw meats stored over french fries in the walk-in-freezer.
- Critical - Observed uncovered food in holding unit/dry storage area. Open bag of noodles not stored in covered container.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked eggrolls and chicken in the reach-in-cooler not marked with date cooked.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Measured 0 PPM. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name - flour.
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3/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) at the sushi bar. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels. The labels are intended to indicate by when to serve, or discard the food item.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated food containers must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be labeled with their common names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave dry rice in open bags; transfer the contents to a clean, covered container.
- Equipment or utensils not designed or constructed in a durable manner. Bamboo mats are not allowed in the operation of a restaurant.
- Observed a nonfood-grade basting brush used in food. Discard the metal-banded paint brush; provide plastic-banded-basting brush - check in the gadget isle of the local grocery store.
- Nonfood-contact equipment not designed and constructed in a durable manner. Remove the ice dam, from the door jamb, of the walk-in fteezer.
- Observed residue build-up on nonfood-contact surface. Clean the food residye from the exterior surfaces of the bulk-storage bins.
- Observed build-up of food debris on nonfood-contact surface. Clean the flour dust from the dry-storage shelves.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Invert the stacks of clean pkates at the sushi bar,
- Observed reuse of single-service articles. Do not wrap frozen meats in plastic-takeout bags; use foodgradelrated plastic.
- Observed reuse of single-service articles. Do not store egg rolls, or chinese dumplings, in cardboard boxes; store them in foodgrade-rated containers.
- Critical. Hot water not provided/shut off at employee hand wash sink. Provide hotlwater, to the handwashing sink, behind the sushi bar.
- Plumbing system in disrepair. Repairbthe frozen-hot-water faucet, at the handwashing sink, behind the sushi bar.
- Observed grease accumulated on kitchen floor. Clean the grease from the floors beneath the cookline.
- Critical. Observed unlabeled spray bottle. Label spray bottles with the common names of their contents.
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9/29/2010 | 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. all dishes prepared and put in coolers need to be date marked
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. open cup of coffee
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. hood filters
- Observed grease accumulated on kitchen floor. under cookline equipment
- Observed wall soiled with accumulated grease. behind cookline
- Observed attached equipment soiled with accumulated grease. stove ,grill
- Critical. Observed container of medicine improperly stored.medicine on shelf over food prep area
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4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. milk
- Critical. Working containers of food removed from original container not identified by common name. sugar
- 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-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoons
- Observed nonfood-grade containers used for food storage. togo bags to hold foods in freezer
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed interior of microwave soiled.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Wet mop not hung to dry.
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1/11/2010 | 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.repackaged foods must be marked with 7 day date labels
- Critical. Observed torn packages/bags of food exposing the contents to contamination. do not leave dry goods in unprotected open bags
- Critical. Observed food stored on floor. walkin coolers
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed employees using same utensil to handle raw and cooked product. sushi roller -made of bamboo -not able to sanitize
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease on nonfood-contact surface. hood system
- Observed single-service articles stored without protection from contamination. cookline
- Observed reuse of single-service articles.using plastic to go bags to store foods in coolers
- Critical. Handwash sink not accessible for employee use at all times. hand sink blocked with water pitcher
- Critical. Hand wash sink lacking proper hand drying provisions. hws inside dutch doors
- Critical. Observed screen in door torn/in poor repair.back door
- Carbon dioxide/helium tanks not adequately secured.
- Critical. Identity of food or food product misrepresented. they use imatation crabmeat for their crab dishes
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9/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/31/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/23/2008 | Routine - Food | Warning Issued |
| No report available. | 8/7/2008 | Routine - Food | Call Back - Admin. complaint recommended |
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