- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw fish thawing at room temp **Corrected On-Site** **Warning**
- 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. Observed employee handling cooked chicken with bare hands **Corrected On-Site** **Warning**
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10/10/2014 | Complaint Full | Emergency Order Callback Complied |
- Basic - Dead roaches on premises. Observed 1 dead roach behind ice cream machine on buffet line, 1 dead roach in dry storage area, and 2 dead under cooler in sushi station. **Warning** On EO call back observed 1 dead roach on storage table racks at sushi station, 1 dead roach in dry storage area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw fish thawing at room temp **Corrected On-Site** **Warning**
- 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. Observed employee handling cooked chicken with bare hands **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches behind ice cream machine on buffet line, 1 live roach in dry storage area, and 1 live roach under crate of watermelons by WIC **Warning** On EO call back observed 4 live roaches by DM, 1 live roach on wall by prep table on cookline, and 1 live roach on floor by hibachi grill
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10/09/2014 | Complaint Full | Emergency Order Callback Not Complied |
- Basic - Dead roaches on premises. Observed 1 dead roach behind ice cream machine on buffet line, 1 dead roach in dry storage area, and 2 dead under cooler in sushi station. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Observed raw fish thawing at room temp **Corrected On-Site** **Warning**
- 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. Observed employee handling cooked chicken with bare hands **Corrected On-Site** **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. Observed approximately 5 live roaches behind ice cream machine on buffet line, 1 live roach in dry storage area, and 1 live roach under crate of watermelons by WIC **Warning**
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10/08/2014 | Complaint Full | Emergency order recommended |
- Basic - Working containers of food removed from original container not identified by common name. Flour container not labeled in dry storage area **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Observed raw fish over cooked food in stand up cooler **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Observed cooked chicken wings 96° F cooling in plastic container deeper then four inches corrective action taken operator transferred to shallow metal containers
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09/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/24/2014 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Observed RIC at hibachi grill raw chicken 47° D, raw pork 47° F , krab 44° F ambient temp 47° F, corrective action taken all food iced down and repairman called **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods on buffet cold held at greater than 41 degrees Fahrenheit. Observed buffet line 2nd to last row pasta 45° F, cut lettuce 46° F, cooked beef 45° F with ambient temp 45° F, corrective action taken all food iced Dow and repairman called. **Warning**
- 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. Observed employee cutting up pineapple for buffet with bare hands **Corrected On-Site** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Diced garlic in oil prepared fresh 75° F on prep table prepared 30 minutes prior corrective action taken moved to RIC **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed chowder in WIC 48° F voluntarily discarded **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Observed raw fish over cooked noodles in WIC **Corrected On-Site** **Warning**
- Intermediate - Buffet line refrigeration unit not 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. Observed buffet line 2nd to last row pasta 45° F, cut lettuce 46° F, cooked beef 45° F with ambient temp 45° F, corrective action taken all food iced Down and repairman called. **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oyster tags **Warning**
- Intermediate - Reach-in cooler not 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. Observed RIC at hibachi grill raw chicken 47° D, raw pork 47° F , krab 44° F ambient temp 47° F, corrective action taken all food ice down and repairman called **Warning**
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6/23/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for ice and bowl used for scoop in rice container
- Basic - In-use knife/knives stored in crack between equipment and wall. Knives between three comp sink and wall
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Rice in large bowl at 117° F left at room temp to cool. Corrective action taken food moved to WIC
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10/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Big bowl with no handle used in ice machine **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots on floor in WIC **Corrected On-Site**
- Basic - Raw animal food stored above unwashed produce. Shell eggs over celery **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink used for purposes other than handwashing. Employee using hand wash to rinse food
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8/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/18/2013 | Routine - Food | Call Back - Complied |
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Licensed for 250 seats, observed 316. Gave Seating Change Eval Form. **Warning** **Repeat Violation**
- High Priority - Dented/rusted cans present. Voluntarily removed to send back for credit. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times. Near warewashing area. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Washing pan. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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3/28/2013 | Routine - Food | Warning Issued |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Floors not maintained smooth and durable.
- Critical - No handwashing sign provided at a handsink used by food employees. s bar
- 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. waitresses
- Rinse solution not clean.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 50-07-1 Observed incorrect information on Hotel and Restaurant license. 360 seats
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3/14/2012 | Complaint Full | Call Back - Complied |
- No Violations Were Observed
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3/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. 74 f just over 2 hrs rapid chill Corrected On Site.
- Critical - Observed dented/rusted cans. pudding
- Critical - Observed food stored in a prohibited area. prepping beans customer seating area
- 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. rice
- Critical - Observed incorrect information on Hotel and Restaurant license. 360 seats
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.japenese pickle roll 70f
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. some seafood items wic
- Critical - Observed raw animal food stored over cooked wic poultry over shrimp Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. cl2 dishmachine 200ppm Corrected On Site.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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2/10/2012 | Complaint Full | Warning Issued |
- Critical - Cooked poultry not reaching 165 degrees Fahrenheit for 15 seconds. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee improperly washing hands.
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed gaskets/seals on cold holding unit in poor repair. wait st
- Observed grease accumulated under cooking equipment. front stoves
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
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10/4/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees. wait station
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm cl2
- Observed utensils in poor condition. chipped knives in use
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Critical - No thermometer provided for three-compartment sink that utilizes hot water sanitization.
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical - Observed employee dry hands on clothes/apron after washing. dish wash area
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs on rte vegetables
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food thawed in standing water. fish
- Observed residue build-up on nonfood-contact surface. top of dish machine
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. several iteems
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. 2nd wic
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3/5/2011 | Complaint Full | Inspection Completed - No Further Action |
- 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. Corrected On Site.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. oysters Corrected On Site. now using gloveware
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed utensils stored in crevices between equipment.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site. using igloo containers
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. dip too strong, utilize test strips
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans. peaches
- 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. rice bin
- Critical. Observed establishment utilizing time as a public health control without having written procedures.
- Critical. Observed missing/inaccurate warewashing machine data plate. need run time
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Observed build-up of grease on nonfood-contact surface. between equipment
- Critical. No waste receptacle provided at handwash lavatory with disposable towels. wash wait staff
- Observed non-bagged garbage in dumpster.
- Critical. Observed pesticide-emitting strip present in food prep area.
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9/7/2010 | Routine - Food | Inspection Completed - No Further Action |
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