- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. All kitchen shelves
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment. Kitchen
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Buildup of food debris/soil residue on equipment door handles. All coolers
- Basic - Cleaned and sanitized equipment or utensils not properly stored.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area. Kitchen
- Basic - Floor area(s) covered with standing water. Kitchen
- Basic - Floor not cleaned when the least amount of food is exposed.
- Basic - Floors not constructed to be easily cleanable. Kitchen
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. All coolers
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Shelf under preparation table soiled with food debris. Kitchen
- Basic - Soiled dry wiping cloth in use.
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - No probe thermometer provided to measure temperature of food products.
- Intermediate - Reach-in cooler shelves soiled with food debris. Most cooler
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09/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. By kitchen cook line. **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Sushi rice 89°f.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sanitizer bucket . **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice 89°f . Time must have starting time and discard time. **Corrected On-Site**
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Coffee on kitchen, **Corrected On-Site**
- Basic - Floor area(s) covered with standing water.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 87°f.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed sponges at hand sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Sushi rice 87°f. Division form provided to do TCS/PHF time marking.
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1/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. At cook line.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Rice 109°f . (Sushi rice).
- Intermediate - Employee rinsed utensil in handwash sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For Sushi Rice.
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10/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi bar area.
- Basic - Equipment in poor repair. RI cooler for sushi at bar not cooling properly. Ice added.
- Basic - Floor area(s) covered with standing water. Kitchen and WI coolers
- Basic - Grease accumulated under cooking equipment.
- Basic - Nonfood-contact equipment in poor repair. RI cooler door at sushi bar broken.
- Basic - Soil residue build-up on nonfood-contact surface. Cooking equipment.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. WI cooler/freezer
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front kitchen area.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Front kitchen area.
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4/30/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Observed floor area(s) covered with standing water. BACK
- Critical - Observed food stored on floor. WI FREEZER Repeat Violation.
- Wet mop not hung to dry.
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11/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name.
- Critical - Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Repeat Violation.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - No conspicuously located thermometers in holding units.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed food stored on floor. Repeat Violation.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. SUSHI BAR Repeat Violation.
- 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.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 3 HOURS (EGGS) ICE ADDED Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Working containers of food removed from original container not identified by common name.
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5/21/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing.
- Critical - No handwashing sign provided at a handsink used by food employees.
- 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. EXPIRED
- Observed clean pots stored on floor.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed floor areas covered with standing water. Repeat Violation.
- Critical - Observed food stored on floor. WI COOLER/FREEZER
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. ADDED ICE, LESS THAN 3 HOURS. Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed floor area(s) covered with standing water.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
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4/21/2011 | Complaint Full | Inspection Completed - No Further Action |
- Floors not maintained smooth and durable.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed cloth used as a food-contact surface.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on kitchen floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.
- Critical - Working containers of food removed from original container not identified by common name.
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4/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food. raw shrimp over vegetables
- Critical. Observed cloth gloves contacting ready-to-eat food.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed floor area(s) covered with standing water.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed.
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12/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 16-03-1 Observed accumulation of debris in warewashing machine and associated equipment.also dish racks.
- Critical. Violation: 48-21-1 No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.75 gallon gas waterheater in kitchen .
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2/23/2010 | Routine - Food | Call Back - Complied |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.walkin . Corrected On Site.
- Observed nonfood-contact equipment in poor repair.shelves on tables in kitchen.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.also dish racks.
- Critical. Observed soil residue in storage containers. Repeat Violation.
- Observed leaking pipe at plumbing fixture.hws backdoor .
- Critical. Vacuum breaker mising at hose bibb.all hoses
- Observed food debris accumulated on kitchen and dry storage hallway floor.underneath shelving +equipment .
- Observed floor area(s) covered with standing water.kitchen and walkin
- Observed hole in wall.backdoor near floor. Repeat Violation.
- Observed ceiling in disrepair.tiles w/water damage,mildew . Repeat Violation.
- Critical. Observed toxic item stored in food preparation area.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms. Boiler Information: No Boiler On Site.75 gallon gas waterheater in kitchen .
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1/19/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cookline cooler 1.food removed,put in walk.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline cooler 1. operator removed all food,will not use until repaired.
- Observed equipment in poor repair.doors to cookline 1 cooler. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.backdoor storageroom .
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Observed food debris accumulated on kitchen floor.esp.backdoor storageroom .
- Observed floor area(s) covered with standing water.walkin cooler. Corrected On Site.
- Observed hole in wall.backdoor .
- Observed wall soiled with accumulated black debris in walkin cooler.
- Observed attached equipment soiled with accumulated dust.ice machine.
- Observed ceiling in disrepair.
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9/30/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Call Back - Complied |
| No report available. | 6/11/2009 | Routine - Food | Warning Issued |
| No report available. | 3/9/2009 | Routine - Food | Warning Issued |
| No report available. | 9/11/2008 | Routine - Food | Inspection Completed - No Further Action |
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