- Basic - Accumulation of food debris/soil residue on handwash sink in the kitchen near the walk-in coolers. **Corrected On-Site**
- Basic - Bathroom door not self-closing. Employee bathroom door.
- Basic - Bowl or other container with no handle used to dispense food. Observed non-handled containers used for sauces and cooked rice. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Observed open cans of bamboo shoots and boxes of produce on a floor in a walk-in cooler.
- Basic - Clean knives/utensils stored in crevices between equipment. Observed meat cleavers stored between equipment. **Corrected On-Site**
- Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed in use sponges in the kitchen and wait staff service area.
- Basic - Food stored in holding unit not covered. Observed 3 strainers of raw shrimp nest stacked on top of each other with no protective barrier between each strainer of raw shrimp. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board in the sushi prep area. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed Krab being thawed at room temperature in the kitchen. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Observed raw shrimp being thawed in standing water. **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs and raw shucked oysters stored above unwashed produce in a walk-in cooler.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Observed a soap dispenser and paper towel dispenser above a 3 compartment sink.
- Basic - Stored food not covered in walk-in cooler. Observed many raw and cooked foods not covered in a walk-in cooler. **Corrected On-Site**
- Basic - Wall in disrepair. Observed a damaged wall near the rear door.
- Basic - Wall soiled with accumulated food debris at the end of the kitchen cook's line.
- High Priority - Dented/rusted cans present. See stop sale. Observed #10 cans of mandarin oranges and peaches badly dented on a seam.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee washed hands with no soap. Observed a kitchen employee wash hands with no soap. **Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw fish stored over cooked chicken in a walk-in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Observed raw shrimp stored above cooked mussels and raw eggs over Krab in a reach-in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Oyster tags not in order.
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed a kitchen employee wash hands in a three compartment sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade near the kitchen cook's line. **Corrected On-Site**
- Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed raw Shucked overs on sheet pans in a walk-in cooler with no tags ,found tags and put on the sheet pans. **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. Observed many cooked foods prepared more than a day earlier not date marked in walk-in coolers. No date marking of any kind was observed.
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4/24/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, eggs, sauce, box of vegetables, container of prepared onion, container of crab legs.
- Basic - Ceiling tile in disrepair, water stained.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food not stored at least 6 inches off of the floor, ice cream and various other food in walk in freezer.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade garbage bags used in direct contact to store food, store dough in walk in cooler.
- Basic - Open dumpster lid.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, rear door.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water, shrimp.
- Basic - Soil residue build-up on nonfood-contact surface, mop sink.
- Basic - Stored food not covered in walk-in cooler, dumplings, egg wash and pastries.
- Basic - Wall in disrepair, by rear door"
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, pastries.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler, raw eggs stored over cheese in walk in cooler.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied, oysters shucked, in walk in cooler.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink, 3 compartment sink.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
- Intermediate - Handwash sink used for purposes other than handwashing, storing container.
- 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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4/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food, flour.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, ware washing racks.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer, container of uncovered meat, and box of food, in walk in freezer.
- Basic - Ceiling soiled with accumulated food debris.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance.
- Basic - Clams/mussels/oysters removed from original container for long-term storage.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.flour.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Outer openings not protected with self-closing doors.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Single-service articles not stored inverted or protected from contamination, muffin liners on shelf by food storage bins.
- Basic - Soil residue build-up on nonfood-contact surface, mop sink.
- Basic - Stored food not covered in walk-in cooler, cooked crab legs.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wall soiled with accumulated food debris.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, water melon , cooked shrimp and lemon.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, chicken next to avocado, in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food, beef stored over leaves.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink not accessible for employee use at all times.
- Intermediate - Handwash sink used for purposes other than handwashing, storing container and utencils.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked, crab legs.
- No current insurance inspector's boiler report or boiler certificate available for boiler. For reporting purposes only.
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12/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sauces in the walkin cooler and flour.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Floor mixer.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Various food in both walk-in coolers and the walk-in freezer.
- Basic - Cutting board has cut marks and is no longer cleanable. Sushi make
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Hibachi cook line **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Raw shrimp and squid in sinks
- Basic - Reuse of single-service articles. Reusing #10 cans for other foods. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. Cooks line.
- Basic - Stored food not covered in walk-in cooler. Various foods.
- Basic - Walk-in cooler gasket torn/in disrepair. Reach- in cooler by the ice machine.
- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer used at the 3 compartment sink. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked chicken on the cooks line **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. Sushi rice and sushi. *Corrected On-Site**
- High Priority - Raw animal food stored over cooked food. Raw fish over cooked pork ribs in the walk- in cooler **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw shrimp over cooked rolls. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw pork over butter **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs over prepped produce in the walk- in cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken behind raw beef in the flip top cooler on the cooks line. **Corrected On-Site**
- 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 mussels **Corrected On-Site**
- Intermediate - Accumulation of encrusted food debris on/around mixer head.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. **Corrected On-Site**
- Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cooks line **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Rinse coffee equipment. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **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. Food in both wal-in coolers.
- Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed in a durable manner. cup no handle used as scooper inside flour Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. next to stove
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site. Repeat Violation.
- Critical - Observed food stored on floor. various items walk in cooler where fruits, eggs, stored Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken over mussels Repeat Violation. Corrected On Site.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler Repeat Violation.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
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10/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 08A-28-1 Observed food stored on floor. various items walk in freezer Repeat Violation. Must work on some more 6/29/12
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6/29/2012 | Routine - Food | Call Back - Complied |
- Equipment or utensils not designed or constructed in a durable manner. bowls no handles in flour, sugar, salt Repeat Violation.
- Observed attached equipment soiled with accumulated dust. fan guards walk in cooler Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine. Repeat Violation.
- Critical - Observed encrusted material on can opener. Repeat Violation.
- Critical - Observed food stored on floor. various items walk in freezer Repeat Violation.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board deeply stained
- Observed ice scoop with handle in contact with ice. serrvers station Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw eggs over fruit Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets. reach I next to prep sink Repeat Violation.
- Critical - Observed torn packages/bags of food exposing the contents to contamination. 25 lb bag flour Repeat Violation.
- Observed utensils stored in crevices between equipment. knives in kitchen
- Observed wall soiled with accumulated grease. back wall where WOKs are
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. various items walk in cooler cannot differentiate from days
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. sugar, salt, flour Repeat Violation.
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4/10/2012 | Routine - Food | Warning Issued |
- Non-food contact surfaces designed, constructed, maintained, installed, located
- Storage/handling of clean equipment, utensils
- Walls, ceilings, and attached equipment, constructed, clean
- Walls, ceilings, and attached equipment, constructed, clean
- Wiping cloths clean, used properly, stored
- Employee lockers provided and used, clean
- Food contact surfaces designed, constructed, maintained, installed, located
- Food contact surfaces designed, constructed, maintained, installed, located
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food contact surfaces of equipment and utensils clean
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Food protection during storage, preparation, display, service, transportation
- Critical - Original container: properly labeled, date marking
- Other conditions sanitary and safe operation
- Critical - Potentially hazardous food properly thawed
- Critical - Proper hygienic practices, eating/drinking/smoking (evidence)
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12/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide tanks not adequately secured.
- Equipment or utensils not designed or constructed in a durable manner. bowls no handle used as scoop Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. hand sink by prep table cooler
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. open beverage containers in cooks station
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical - Observed buildup of slime in the interior of ice machine. both ice machines
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. sauces walk in cooler, starch, oil, flour dry storage
- Critical - Observed handwash sink used for purposes other than handwashing. next to grill Repeat Violation.
- Critical - Observed live flies in kitchen. observed (1) fly in seafood station with oysters
- Observed nonfood-contact equipment in poor repair white freezer
- Critical - Observed raw animal food stored over ready-to-eat food. chicken over seafood walk in cooler
- Critical - Observed screen in door torn/in poor repair. back door
- Critical - Observed uncovered food in holding unit/dry storage area. flour dry storage area Repeat Violation.
- Critical - Observed unlabeled spray bottle.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door disrepair
- Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. flour
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7/13/2011 | Complaint Full | Warning Issued |
- Equipment or utensils not designed or constructed in a durable manner.cup used as scoop in rice
- Light not functioning.hood
- Observed a nonfood-grade basting brush used in food. Corrected On Site.
- Observed ceiling soiled with accumulated dust.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.walkin
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.sushi rice Corrected On Site.
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters in walk in cooler
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut Fruits in buffet
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fruit buffet
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pork Roast buffet
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1/13/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Violation: 02-17-1 Establishment not maintaining shellstock tags for 90 days.
- Critical. Violation: 02-19-1 No tag on fresh shellfish. For The 11/05/10
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters in walk in cooler
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut Fruits in buffet
- Critical. Violation: 04-01-1 Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fruit buffet
- Critical. Violation: 04-03-1 Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pork Roast buffet
- Critical. Violation: 22-18-1 Observed soil residue in storage containers.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves in walk in cooler
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. Sides of cooking equipment
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11/13/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).5 lbs of Oysters
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Establishment not maintaining shellstock tags for 90 days.
- Critical. No tag on fresh shellfish. For The 11/05/10
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Walk in cooler
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi Bar-
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut Fruits in buffet
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Oysters in walk in cooler
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Pork Roast,chicken and wonton
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.Pork-
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Fruit buffet
- Critical. Hot holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Pork Roast buffet
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. In walk in cooler
- Critical. Observed raw animal food stored over ready-to-eat food.
- Critical. Observed food stored on floor.Ready to eat food
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site. Repeat Violation.
- Observed cutting board grooved/pitted and no longer cleanable. Repeat Violation.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. In reach in freezer by cook line
- Observed insect control device installed over food preparation area.
- Wash solution not clean. Three Compartment Sink
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wiping cloth sanitizing solution not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets. By cook line
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Shelves in walk in cooler
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. By cook line
- Observed build-up of grease on nonfood-contact surface. Sides of cooking equipment
- Critical. Handwashing cleanser lacking at handwashing lavatory. By sushi bar
- Critical. Certified Food Manager unable to answer basic Food Code questions.
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11/12/2010 | Routine - Food | Warning Issued |
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.fryers
- Observed build-up of grease on nonfood-contact surface.hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.kitchen handsink .
- Observed leaking pipe at plumbing fixture.kitchen
- Critical. Handwash sink not accessible for employee use at all times.
- Observed attached equipment soiled with accumulated grease.hoodfilters and fan.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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4/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.cereal
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.cook's counter at 61 F. returned to w/cooler .
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed evidence of employee smoking in food preparation or other non-designated area.cigarette & lighter on shelf[prep area].
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Food-contact surface not smooth and easily cleanable.freezer door with exposed insulation and tape on lid.
- Critical. Observed encrusted material on can opener.
- Observed build-up of grease on nonfood-contact surface.hood
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.in handsink . Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.trays blocking sink.
- Observed open dumpster lid.
- Observed garbage on the ground and/or pad around dumpster.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.rear door
- Observed attached equipment soiled with accumulated grease.hoodfilters .
- Critical. Observed unlabeled spray bottle.prep area.]
- Observed storage of maintenance tools in areas that may result in cross-contamination.brooms by utensils.
- Critical. Manager lacking proof of Food Manager Certification. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical. No person in charge of establishment.as per front counter person .
- 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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11/30/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 5/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/6/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/17/2008 | Complaint Full | Warning Issued |
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