- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Dead roaches on premises. I dead roach found on light shield.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor. Box of frozen tuna.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No container installed for catching grease from hood drip tray.
- Basic - No copy of latest inspection report available.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Raw animal food stored above unwashed produce. Raw shell eggs stored over unwashed produce in reach in cooler.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice found at 88°.
- High Priority - Employee washed hands with no soap.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By tea area.
- Intermediate - No soap provided at handwash sink. In kitchen.
- Intermediate - Soil residue in food storage containers.
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5/14/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. Storage room baseboard in disrepair.
- Basic - Wall soiled with accumulated food debris. Behind cooking equipment. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Food manager certification expired.
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12/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface. Cooking equipment.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Plumbing system in disrepair. 3 compartment sink hot water faucet handle in disrepair.
- Basic - Wall soiled with accumulated food debris. Behind cooking equipment
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
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5/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[cooking equipments ]
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.[kitchen shelves ]
- Critical - Observed buildup of slime in the interior of ice machine.
- 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 cutting board grooved/pitted and no longer cleanable.
- Observed food debris accumulated on kitchen floor.[behind reachin cooler]
- Critical - Observed potentially hazardous food thawed at room temperature.[shrimp]
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall in disrepair.[ next to handsink ]
- Observed wall soiled with accumulated dust.[kitchen ceiling tiles and walls]
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.[no health policy posted]
- Floors not maintained smooth and durable.[broken tile @ dishwash area]
- Critical - No conspicuously located thermometer in holding unit.[white front cooler]
- Critical - No handwashing sign provided at a handsink used by food employees.-mens restroom
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed evidence of employee smoking in food preparation or other non-designated area.[cigarette on top of dishwash machine-not lit]
- Observed hole in wall.[rear storage room]
- Critical - Observed soiled reach-in cooler gaskets.[front line]
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Vacuum breaker mising at hose bibb.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed employee with no hair restraint.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food stored on floor. fish
- Critical - Observed raw animal food stored over ready-to-eat food.
- Critical - Observed uncovered food in holding unit/dry storage area. all coolers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No thermometer provided to measure temperature of food product.[front sushi section]
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.[chicken over veggies]
- Critical - Observed soiled reach-in cooler gaskets[all front reach in coolers] Repeat Violation.
- Observed wall in disrepair.[next to dishwash machine ]
- Critical - Vacuum breaker mising at hose bibb.[next to 3-comp sink]
- Wet mop not hung to dry.
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5/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.[no proof of parasite destruction for fish ssrved raw]
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.[rice @ 90 degrees -for only 1-hour]
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint. Corrected On Site.
- Observed equipment in poor repair.[rusted shelves in rear reachin cooler]
- Critical. Observed soiled reach-in cooler gaskets.[front]
- Critical. Observed soiled reach-in cooler gaskets.[rear kitchen]
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.[rusted shelving in rear reachin cooler]
- Drain cover(s) missing.[floor at 3-comp sink]
- Critical. Portable fire extinguisher with no approved inspection tag. For reporting purposes only.[rear extinguisher ]
- Critical. Observed expired Food Manager Certification.
- 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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12/15/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over ready-to-eat food.
- Observed employee with no hair restraint.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed insect control device installed over food preparation area.
- Observed knife block in use to store knives.
- Critical. Observed soil residue in storage containers.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.knife in sushi line
- Critical. Vacuum breaker mising at hose bibb.
- Observed grease on the ground and/or pad around grease receptacle.
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.someareas
- Wet mop not hung to dry.
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4/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 02-24-1 Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice at 112 degrees
- Critical. Violation: 12A-02-1 Observed hand wash sink used for purpose other than washing hands.
- Critical. Violation: 12A-22-1 Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Sushi rice cooking container
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over steam table
- Critical. Violation: 30-11-1 Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Violation: 35A-06-1 Observed the accumulation of dead or trapped insects in kitchen area light covers
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Violation: 36-08-1 Observed floor and wall junctures not coved.Backdoor area.
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2/26/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.Deserts
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Sushi rice at 90 degrees
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Cooked shrimp at 90, cooked chicken at 110 .
- Critical. Observed food being cooled by nonapproved method.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw chicken over lettuce inside reach in cooler
- Critical. Observed food stored on floor.Cooked rice container.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed establishment utilizing time as a public health control without having written procedures. Sushi rice
- Critical. Observed employee improperly washing hands.With gloves
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.Sushi rice cooking container
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Shelving over steam table
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed clean equipment stored on floor.Cutting board and serving trays.
- Observed single-service items stored on floor.
- Critical. Observed spray hose at dish sink lower than flood rim of sink.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.Gaps under backdoor
- Observed floor and wall junctures not coved.Backdoor area.
- Observed wall in disrepair.Tea prep area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.Class K
- Critical. Expired 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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11/19/2009 | Routine - Food | Warning Issued |
| No report available. | 6/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/12/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/23/2008 | Routine - Food | Inspection Completed - No Further Action |
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