- No Violations Were Observed
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11/10/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On dry storage containers in kitchen.
- Basic - Dead roaches on premises. Approx. 8 on ground behind freezers in kitchen. **Repeat Violation**
- Basic - Food stored on floor. In walk in freezer. **Repeat Violation**
- Basic - Grease accumulated on kitchen floor. In back storage area near fire panel and behind freezers in kitchen. **Repeat Violation**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline next to rice container. **Corrected On-Site** **Repeat Violation**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. In wait station area. Tested well over 150ppm chlorine. Tested 50 ppm chlorine second time. **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. For cooked chicken in walk in cooler outside main walk in cooler. Chicken temped 46°f. Product was packed in a thick dense container. Product was tightly covered with plastic wrap.
- High Priority - Cut washed broccoli was stored in original cardboard box container that it came in (confirmed by operator). **Corrected On-Site** **Repeat Violation**
- High Priority - Server handled soiled dishes or utensils and then picked touched and proceeded to prepare a beverage without washing hands. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg rolls in main walk in cooler were date labled 10/24/2014. **Corrected On-Site**
- Intermediate - Slicer blade soiled with old food debris.
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11/07/2014 | Complaint Full | Warning Issued |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline near flame grill. **Corrected On-Site** **Repeat Violation** **Warning**
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08/28/2014 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wok. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Food debris accumulated on kitchen floor. In back dry storage area under wooden pallet. **Corrected On-Site** **Warning**
- Basic - Food stored on floor. Bucket and boxes of food in walk in cooler and freezer. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline near flame grill. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler across from large oven on cookline. **Repeat Violation** **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Raw frozen oysters or shell fish in kitchen. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket in wait station area tested over 150 ppm chlorine. **Corrected On-Site** **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Containers of salt in wait station areas. **Warning**
- High Priority - Cut washed Broccoli stored in same original cardboard box in which in came in. (Confirmed by operator). **Repeat Violation** **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. For sushi rice at Sushi bar prep area. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw beef over ready to eat sauces in cookline make table coolers, raw meats over ready to eat foods in different coolers around the kitchen. **Corrected On-Site** **Repeat Violation** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 2 in back of kitchen near gasket of freezer. **Corrected On-Site** **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Across from dish machine. **Corrected On-Site** **Warning**
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08/27/2014 | Complaint Full | Warning Issued |
- Basic - Dead roaches on premises. Three dead roaches in back of kitchen near rear entrance door. **Warning**
- Basic - Food debris accumulated on kitchen floor. In back dry storage area. **Warning**
- Basic - Grease accumulated on kitchen floor. Under fryer and wok area in kitchen. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In kit hen and on Buffett line. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler across from large oven on cookline. **Warning**
- Basic - Opened uncovered employee beverage container on a food preparation table next to customer food on cookline across from large oven. **Warning**
- High Priority - Food handler store washed peppers in same soiled original cardboard box that the peppers came in. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats and chicken were stored over ready to eat foods in several coolers in kitchen. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Various handsinks in kitchen. **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. Form was not properly filled out, some information was left blank. **Warning**
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08/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On large dry storage containers in kitchen. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
- Basic - Current Hotel and Restaurant license not displayed. operator found it. **Warning**
- Basic - Dead roaches on premises. Three dead roaches in back of kitchen near rear entrance door. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
- Basic - Food debris accumulated on kitchen floor. In back dry storage area. **Warning**
- Basic - Food stored on floor. Buckets of sauce in walk in cooler. **Warning**
- Basic - Garbage on the ground and/or pad around dumpster. **Warning**
- Basic - Grease accumulated on kitchen floor. Under fryer and wok area in kitchen. **Warning**
- Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. In kit hen and on Buffett line. **Warning**
- Basic - Leaking pipe at plumbing fixture.in back of large double door reach in cooler in kitchen across from large oven. **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In cooler across from large oven on cookline. **Warning**
- Basic - Nonfood-grade bucket used in direct contact with food. Used to store dry rice in back of restaurant. **Warning**
- Basic - Opened uncovered employee beverage container on a food preparation table next to customer food on cookline across from large oven. **Warning**
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0 ppm chlorine. tested 100 ppm chlorine. **Corrected On-Site** **Warning**
- High Priority - Food handler store washed peppers in same soiled original cardboard box that the peppers came in. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Sushi prep area upfront far right side imitation crab, raw chicken 54°f, same area far left side raw shrimp 52°f. Raw shells eggs at wok 78°f. Products were not in the process of preparation or cooling. Products were also not being controlled by time. Corrective Action: operator placed product directly under Refrigeration that was 41°f or lower. Product was not stop saled due to operators testimony about time. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Raw meats and chicken were stored over ready to eat foods in several coolers in kitchen. **Warning**
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. Observed handsink in center of kitchen filled with very soiled water and large food particles. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. Handsink next to three compartment sink. Blocked by cart. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Various handsinks in kitchen. **Warning**
- Intermediate - No soap provided at handwash sink. At all kitchen handsinks and in employee restroom. **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. Form was not properly filled out, some information was left blank. **Warning**
- Intermediate - Proof of required state approved employee training not available for some employees. One certificate was left blank. **Warning**
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07/11/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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10/23/2013 | Complaint Full | Call Back - Complied |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
- Basic - Stored food not covered in walk-in cooler. Egg rolls **Corrected On-Site** **Warning**
- High Priority - Chlorine sanitizer in bucket at cookline not at proper minimum strength. 200ppm **Corrected On-Site** **Warning**
- Basic - High Priority - Dead roaches on premises inside the cabinet on a trap at the buffet. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. Walk in cooler **Warning**
- High Priority - Roach activity present as evidenced by 2 live roaches found on the wall in the right side Waite area. **Warning**
- High Priority - Toxic substance/chemical stored by or with food. Right side Waite area. **Corrected On-Site** **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site** **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink. **Warning**
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10/22/2013 | Complaint Full | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. **Corrected On-Site**
- Basic - Food stored in holding unit not covered. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Rice spoon 77°. Corrected 1380 **Corrected On-Site**
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Sushi bar
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Chlorine sanitizer in buckets not at proper minimum strength. Ppm **Corrected On-Site**
- High Priority - Dented/rusted cans present. See stop sale. A can of pears . Discarded voluntarily by manager. **Corrected On-Site**
- 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. All products were under four hours, employee did not mark the times. Both managers were on the property and it was corrected onsite. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Toaster oven at the sushi bar
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Cleaning solutions at the habachi area. **Corrected On-Site**
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10/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee jacket
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored on floor. Cooking oil
- Basic - Food-contact surface not smooth and easily cleanable. Wet wiping towels under the cutting board.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Light not functioning. Food prep area.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ware washing sink area. Sushi bar area.
- Basic - Open dumpster lid.
- Basic - Packaged food has no English labeling. Flour , cornstarch
- Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date.. Paid over the phone. Confirmation 127065282. Case 460766
- High Priority - Chlorine sanitizer in bucket not at proper minimum strength. 200 ppm
- High Priority - Raw animal food stored over ready-to-eat food. Raw prepped pork on the top of the ice cream in the freezer.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than hand-washing. Dumping in the hand sink
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
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5/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Displayed food not properly protected from contamination. [Need splash guard at the handsink rigjt of sushi bar].
- Observed build-up of grease on nonfood-contact surface. [Under the wok area].
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. [Water filter on the ice machine ].
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10/29/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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