- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bathroom door not self-closing to employee restroom. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing in downstairs dining area by exterior door. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside in downstairs dry storage area. **Warning**
- Basic - Floor soiled/has accumulation of debris in downstairs storage area and dinning area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator (on cookline) **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area and wait area. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple in kitchen. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Rice 86 °F See stop sale. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 70 °F, cut broccoli 71 °F, cut cabbage 72 °F, bean sprouts 55 °F, raw chicken 56 °F, raw shrimp 58 °F, raw beef 56 °F, shaved carrots 61 °F, cut cabbage 60 °F, cut onions 52 °F, **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue multiple reach-in coolers in kitchen. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu and breakfast menu do not identify which rolls have raw product in them. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. **Repeat Violation** **Warning**
|
07/08/2014 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bathroom door not self-closing to employee restroom. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing in downstairs dining area by exterior door. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside in downstairs dry storage area. **Warning**
- Basic - Floor soiled/has accumulation of debris in downstairs storage area and dinning area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator (on cookline) **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area and wait area. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple in kitchen. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86 °F made at 11am. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Rice 86 °F See stop sale. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 70 °F, cut broccoli 71 °F, cut cabbage 72 °F, bean sprouts 55 °F, raw chicken 56 °F, raw shrimp 58 °F, raw beef 56 °F, shaved carrots 61 °F, cut cabbage 60 °F, cut onions 52 °F, **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 22 old/hard/dry droppings in downstairs storage room, one fresh dropping in downstairs storage room, one old/hard/dry dropping in sushi bar area, and greater than 25 old/hard/dry by fireplace in downstairs dinning area. On callback on 7/7/14 observed 3 old/hard/dry droppings in downstairs dry storage area, 1 soft/fresh by soda syrup boxes in downstairs storage room, 1 soft/fresh on floor of downstairs bar, 11 old/hard/dry by fireplace in downstairs dining area, 21 old/hard/dry on shelves in sushi bar, 3 old/hard/dry under dish rack in wait area, and 1 old/hard/dry by boat motor in upstairs dining area. Instructed Operator to cleanup immediate. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue multiple reach-in coolers in kitchen. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu and breakfast menu do not identify which rolls have raw product in them. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. **Repeat Violation** **Warning**
|
07/07/2014 | Complaint Full | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bathroom door not self-closing to employee restroom. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing in downstairs dining area by exterior door. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards. **Warning**
- 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. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside in downstairs dry storage area. **Warning**
- Basic - Floor soiled/has accumulation of debris in downstairs storage area and dinning area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator (on cookline) **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. In bar area. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area and wait area. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple in kitchen. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86 °F made at 11am. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Rice 86 °F See stop sale. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 70 °F, cut broccoli 71 °F, cut cabbage 72 °F, bean sprouts 55 °F, raw chicken 56 °F, raw shrimp 58 °F, raw beef 56 °F, shaved carrots 61 °F, cut cabbage 60 °F, cut onions 52 °F, **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 22 old/hard/dry droppings in downstairs storage room, one fresh dropping in downstairs storage room, one old/hard/dry dropping in sushi bar area, and greater than 25 old/hard/dry by fireplace in downstairs dinning area. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. bean sprouts 55 °F, raw chicken 56 °F, raw shrimp 58 °F, raw beef 56 °F, shaved carrots 61 °F, cut cabbage 60 °F, cut onions 52 °F, **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue multiple reach-in coolers in kitchen. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu and breakfast menu do not identify which rolls have raw product in them. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink in bar area. **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. Unit by oven. All food in unit above 41 °F. Upon callback unit was 51 °F. **Warning**
|
07/03/2014 | Complaint Full | Call Back - Extension given, pending |
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bathroom door not self-closing to employee restroom. **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
- Basic - Cove molding at floor/wall juncture broken/missing in downstairs dining area by exterior door. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable, multiple boards. **Warning**
- Basic - Dead rodents present on floor downstairs dry storage room. **Warning**
- 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. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside in downstairs dry storage area. **Warning**
- Basic - Floor soiled/has accumulation of debris in downstairs storage area and dinning area. **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator (on cookline) **Warning**
- Basic - In-use knife/knives stored in crack between equipment and wall. In bar area. **Corrected On-Site** **Warning**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees in bar area and wait area. **Repeat Violation** **Warning**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
- Basic - Soiled reach-in cooler gaskets, multiple in kitchen. **Warning**
- Basic - Walk-in cooler gasket torn/in disrepair. **Warning**
- Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
- Basic - Working containers of food (breading mix by fryer and panko) removed from original container not identified by common name. **Warning**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice 86 °F made at 11am. **Warning**
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours. Rice 86 °F See stop sale. **Warning**
- High Priority - Live flies in kitchen. **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Rice noodles in water 70 °F, cut broccoli 71 °F, cut cabbage 72 °F, bean sprouts 55 °F, raw chicken 56 °F, raw shrimp 58 °F, raw beef 56 °F, shaved carrots 61 °F, cut cabbage 60 °F, cut onions 52 °F, **Warning**
- High Priority - Rodent activity present as evidenced by rodent droppings found. 22 old/hard/dry droppings in downstairs storage room, one fresh dropping in downstairs storage room, one old/hard/dry dropping in sushi bar area, and greater than 25 old/hard/dry by fireplace in downstairs dinning area. **Warning**
- High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. bean sprouts 55 °F, raw chicken 56 °F, raw shrimp 58 °F, raw beef 56 °F, shaved carrots 61 °F, cut cabbage 60 °F, cut onions 52 °F, **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue multiple reach-in coolers in kitchen. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu does not identify which rolls have raw product in them. **Warning**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in bar area. **Repeat Violation** **Warning**
- Intermediate - No soap provided at handwash sink in bar area. **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. Unit by oven. All food in unit above 41 °F. **Warning**
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07/02/2014 | Complaint Full | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in freezer... Chicken, fries, soft shell crabs.
- Basic - Cigarette ash tray on main ice machine... outside.
- Basic - Employee personal items stored in or above a food preparation area.... Jackets on shelf next to food, prep room.
- Basic - Ketchup, other food product stored on floor... Shed.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers... lights over dishmachine, hibachi. **Repeat Violation**
- Basic - No handwashing sign provided at a hand sink used by food employees... main kitchen handsink.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above... Black beans 125°. Thermostat adjusted. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing... main kitchen handsink used as dump sink.
- Intermediate - No soap/towels provided at main kotchen handwash sink.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling... Gumbo covered while cooling, lack of stirring while cooling. Recommend chill stick be used to aid in cooling. **Corrected On-Site**
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3/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Ceiling by prep room skylight in disrepair.
- Basic - Dusty air conditioning vent covers and oil/grease dripping down sides of ac duct system.
- 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 - Gap between hood filters... Hibachi.
- Basic - Grease accumulated under cooking equipment... Hibachi.
- Basic - Grease, carbon build up on stove top/chargrill.
- Basic - Gumbo, spring rolls in walk in cooler not covered.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers... Hibachi, dishmachine section. **Repeat Violation**
- Basic - Open dumpster lids.
- Basic - Soiled reach-in cooler door gaskets.
- High Priority - Live, small flying insects/flies in food preparation area.. Hibachi.
- High Priority - Outside sink backed up with wastewater.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... beef, prep cooler. Transferred to lower section. **Corrected On-Site**
- High Priority - Two rusted cans of cranberry sauce... Basement dry storage.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked... Bulk gumbo, wic. **Repeat Violation**
- Intermediate - Soiled mixer drink mixer... Hibachi
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7/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Four gallons of milk stored on walk in cooler floor.
- Basic - Soiled reach-in cooler door gaskets.
- Basic - Walk-in cooler gasket torn/in disrepair.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Milk in dispensers at waitstation cold held at greater than 41 degrees Fahrenheit... 51? must be refrigerated or submerged in ice bath instead of sitting on top of ice. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit... Ham in prep cooler 45?, later 42?. Pls don't overstock cooler top compartment food trays. **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... Seafood gumbo, walk in cooler.
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooler by sushi bar not maintaining proper temperatures... found @ 60 f. (no food) ... hibachi room.
- Critical - No handwashing sign posted at kitchen handsink including towels and soap.
- Critical - Observed case of fielf peas, mandarin oranges, chopped tomatoes stored on floor... dry storage.
- Critical - Observed case of shrimp stored on floor... walk in freezer.
- Critical - Observed crab cake mix not dated... walk in cooler.
- Observed damaged hood filter... hibachi main kitchen.
- Observed damaged hood filter... over hibachi flatgrill.
- Critical - Observed dented green beans can... dry storage.
- Observed dusty kitchen light wire covers.
- Observed exhaust system operated with filters removed.
- Observed garbage on the ground and/or pad around dumpsters.
- Observed hibachi station walls and floor soiled with accumulated grease/food scraps.
- Critical - Observed interior of microwave soiled.
- Observed one waste dumpster with damaged lid.
- Observed open dumpster lids.
- Critical - Observed soiled reach-in cooler door gaskets.
- Observed waste dumpsters soiled with seafood liquid waste, numerous flies.
- Critical - Required consumer advisory for raw/undercooked animal food not provided... not on breakfast menu.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Missing drain plug at one dumpster.
- Critical - Observed liquid fish product waste leakage from refrigerated storage trucks onto ground; waste water pooled (moderate) on ground around trucks.
- Observed open dumpster lids.
|
5/11/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hibachi kitchen grill side cooler not maintaining potentially hazardous food at proper temperatures.
- Hood filter in disrepair and one missing... main kitchen.
- Critical - Observed accumulation of debris on ice machine.
- Critical - Observed an open beverage container on food preparation table.
- Critical - Observed dirty hibachi stations.
- Critical - Observed fish tub stored on floor... walk-in cooler.
- Observed grease / food scraps accumulated under cooking equipment... main kitchen.
- Observed ice scoop stored on dirty ice machine surface.
- Critical - Observed interior of reach-in coolers soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... soft shell crab @ 53f, raw chicken @ 49f, rice @ 57f... hibachi kitchen grill side cooler. Repeat Violation. Corrected On Site.
- Critical - Observed soiled reach-in cooler door gaskets.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above... breakfast sausage @ 107f, salamander. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). Repeat Violation.
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3/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers... over dishmachine, hibachi. Repeat Violation.
- Critical - No thermometer in reach in cooler...sushi bar. Repeat Violation.
- Observed dust build-up on walk in cooler ac coils. Repeat Violation.
- Observed grease accumulated under cooking equipment... hibachi kitchen.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... chicken @ 58 f., reach in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... shrimp @ 54 f, reach in cooler. Corrected On Site.
- Critical - Observed reach in cooling not maintaining potentially hazardous food at proper temperatures.
- Observed sludge/grease buildup on grease receptacle exterior.
- Critical - Observed soiled reach-in cooler door gaskets.
- Critical - Observed soiled salamander... grease buildup. Repeat Violation.
- Critical - Observed uncovered pot of gumbo in walk in cooler.
- Observed water running at 3 compartment sink faucet... can not turn off, hibachi.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours not date marked... gumbo, walk in cooler.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
11/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers...over dishmachine, hibachi.
- Critical - No thermometer in cold holding unit...hibachi.
- Observed build-up of dust on ac coils...walk in cooler.
- Observed build-up of grease on hibachi hood system.
- Observed build-up of grease/carbon/food scraps in salamander.
- Critical - Observed food stored on walk in freezer floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed gaskets/seals on cold holding unit in poor repair...hibachi kitchen.
- Observed grease accumulated on hibachi grill area floor.
- Observed ice scoop stored on soiled ice machine top.
- Observed moderate build-up of grease on hood filters.
- Observed nonfood-grade sushi mats...Need silicone/non bamboo type.
- Critical - Observed prepared ribs not labeled...hibachi kitchen cooler.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed walls soiled with accumulated grease/food scraps....hibachi grill station.
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4/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided...not on menu with hamburgers listed.
- Critical. Ready-to-eat, potentially hazardous food, prepared pasta, not date marked.
- Critical. Observed food employee touching ready-to-eat food, peeling bananas with bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed cover to ice machine detached/missing...outside.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Observed build-up of grease/food on equipment sides.
- Critical. One vacuum breaker missing at hose bibb...outside.
- Critical. No handwashing sign provided at a handsink used by food employees...kitchen.
- Critical. No handwashing sign and towels provided at a handsink used by food employees...sushi bar.
- Critical. No handwashing sign provided at a handsink used by food employees...sushi bar, hibachi building.
- Floors not maintained smooth and durable...detached tiles behind bar, sushi building.
- Critical. Observed expired Food Manager Certification; expired 1/6/11, Jackie Sway.
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1/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
7/27/2010 | Routine - Food | Admin. Complaint Callback Complied |
- No Violations Were Observed
|
5/4/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...fish @ 47 f, shrimp @ 46 f, roast, beef @ 46 f...walk in cooler. Corrected On Site.
- Critical. Walk in cooler incapable of maintaining potentially hazardous food at proper temperatures...frost/ice buildup over coils.
- Critical. Observed food stored on walk in cooler floor.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground...back side.
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5/3/2010 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food held more than 24 hours not dated...sushi. Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...gumbo, walk in cooler. Repeat Violation.
- Critical. No proof of freezing records on nonexempt fish/sushi for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit...yellowfin tuna @ 49 f., salmon @ 48 f. Corrected On Site. Repeat Violation.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures...sushi bar.
- Critical. Observed most reach in coolers lacking ambient air thermometers...interior.
- Critical. Observed food stored on walk in freezer floor.
- Critical. Observed unprotected outside ice machine...by back kitchen door.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment...hibachi.
- Observed build-up of grease on hood filters...all hood systems.
- Critical. No handwashing sign provided at all handsinks used by food employees...hibachi.
- Critical. No handwashing sign provided at all handsinks used by food employees...main kitchen and waitstation.
- Observed grease accumulated under cooking equipment...hibachi kitchen.
- Observed grease accumulated on floor... all hibachi stations. Repeat Violation.
- Observed wall soiled with accumulated food debris... hibachi kitchen.
- Observed wall soiled with accumulated grease... all hibachi stations.
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4/20/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Stop Sale issued due to adulteration of food product.
- Critical. Ready-to-eat, potentially hazardous food held more than 24 hours not date marked...thawed sushi not dated.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked...prepared rice in cooler.
- Critical. Observed potentially hazardous food, sushi rice, held at room temperature in sushi rice container. Corrected On Site...discarded.
- Observed exhaust system with filters removed...hibachi. For reporting purposes only.
- Critical. No chemical test kit provided for measuring the concentration of sanitizer solutions.
- Critical. No soap, towels or hand wash sign @ outside waitstation handwash sink.
- Observed grease accumulated on floors...hibachi stations.
- Observed walls soiled with accumulated food debris...hibachi stations.
- Lights missing the proper shield, sleeve coatings or covers...hibachi kitchen.
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9/1/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/9/2008 | Routine - Food | Inspection Completed - No Further Action |
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