- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Gaskets/seals on holding unit in poor repair.
- 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.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Poor floor in the kitchen repair where is needed
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- 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 - Encrusted material on can opener blade.
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10/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food not stored at least 6 inches off of the floor. **Warning** During Call Back Inspection observed Soup Container (5 gallon food container) at walk in freezer floor.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw burger patty unwrapped inside tray of dumpling precooked (greek style (spinach and dairy product). **Corrected On-Site** **Warning** During call back inspection observed raw shell eggs over ready to eat cooked sausage. Also observed fish container over cooked chicken breast at reach in cooler in Kitchen.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Warning** During Call Back Inspection observed improper separation of foods at Reach in Cooler.
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris inside hand washing sink. **Warning** During Call Back Inspection observed Food stored inside hand washing sink at Cook line area. Observed cook at cook line eating inside Walk in Cooler (grapes) and returning to cook line no washing hands after eating / hand washing sink used for other purposes ( storing foodcontainers) .
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4/2/2014 | Complaint Full | Admin. Complaint Callback Not Complied |
- Basic - Accumulation of food debris/soil residue on handwash sink. At cook line.
- Basic - Case/container/bag of food stored on floor in walk-in cooler. Sauce container, potatoes.
- Basic - Cutting board has cut marks and is no longer cleanable at Sushi /Tiradito preparation area.
- Basic - Food not stored at least 6 inches off of the floor.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. Seafood stored over sliced bread (ready to eat) .
- Intermediate - Accumulation of food debris on dish machine exit (Drainboard).
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line / restaurant.
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3/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. **Warning**
- Basic - Food not stored at least 6 inches off of the floor. **Warning**
- Basic - No conspicuously located additional ambient air temperature thermometer in holding unit. At freezer used for Parasite destruction process. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees.Bar area and Kitchen areas. **Warning**
- Basic - Stored food not covered in walk-in freezer. Burger patty. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Ceviche fish (Tuna and Corvina ) at Reach in cooler 47°f. Reach in cooler not allowing proper air flow . Upper shelves products at 41°f. **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. Waiter handling toast bare handed. **Warning**
- High Priority - Employee washed hands with no soap. Dishwasher at 3 compartment sink. **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw burger patty unwrapped inside tray of dumpling precooked (greek style (spinach and dairy product). **Corrected On-Site** **Warning**
- High Priority - Live, small flying insects in food preparation area. **Warning**
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. Smoked Salmon offered at Breakfast Menu. **Warning**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer - all products not commercially packaged. **Warning**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Observed fish used for Ceviches at reach in cooler (Tuna and Corvina) at 47°f . Excess of items inside reach in cooler blocking proper circulation . Temperatures in compliance at upper levels (41°f) not in compliance towards lower shelves lower half of unit 47°f. **Warning**
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher at 3 compartment sink. **Warning**
- Intermediate - Establishment is attempting to achieve parasite destruction onsite. No time/temperature records maintained. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. Corvina and Tuna offered on Menu ( Tropical Ceviche Shooters, Traditional, Tropical all using Corvina fish) and ( Nikkei Atun using Tuna). **Warning**
- Intermediate - Handwash sink missing in food preparation room or area. Soap and paper towel placed at a Preparation sink (double) instead of using single sink / next to cook line. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Food debris inside hand washing sink. **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. **Warning**
- Intermediate - No soap provided at handwash sink. Bar area. **Warning**
- Intermediate - Person in charge of Kitchen during Complaint Inspection (Sous Chef) 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. **Warning**
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1/17/2014 | Complaint Full | Warning Issued |
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Case on floor by 2 compartment sink area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Lemon container on floor.
- Basic - Cutting board has cut marks and is no longer cleanable. At preparation area .
- Basic - Drain cover(s) missing. At restaurant mop sink.
- 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. Banquet area.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Orange juice cup at banquet area preparation table.
- Basic - Food stored on floor. Banquet area and reach in coolers.
- Basic - Raw animal food stored above unwashed produce. Raw beef (cubes cut) over lime.
- Intermediate - Accumulation of encrusted food debris on/around mixer head. Banquet area.
- 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 - Handwash sink not accessible for employee use due to being blocked by room service tables.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Per operator, establishment does parasite destruction onsite. Freezing time/temperatures not recorded. No proof of parasite destruction for nonexempt fish available. Fish must be fully cooked or discarded.fish used for Ceviche .
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At the banquet prep area.
- Basic - Dumpster overflowing garbage.
- Basic - No conspicuously located ambient air temperature thermometer in some holding units.
- Basic - Open dumpster lids.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Small flying insects in bar area. At gun.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Soda gun soiled. At bar
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3/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. SOUP (STOP SALE)
- Critical - No current boiler certification provided/available. For reporting purposes only.
- Observed food debris accumulated under equipment.
- Observed grease accumulated under cooking equipment. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SOUP (STOP SALE) WI COOLER
- Critical - Observed small flying insects in bar area. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wet mop not hung to dry. Repeat Violation.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. CHICKEN OVER VEGETABLES. RI COOLER
- Critical - Observed small flying insects in bar area.
- Observed wall soiled with accumulated grease.
- Wet mop not hung to dry. Repeat Violation.
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3/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. BAR
- Critical - Handwashing cleanser lacking at handwashing lavatory. BAR
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda GUN. Corrected On Site.
- Critical - Observed food stored on floor. WI FREEZER
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. CHICKEN NEXT TO FISH AND BEEF
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. KID'S MENU
- Wet mop not hung to dry.
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10/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed encrusted material on can opener.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food thawed in standing water.
- Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Clam shells have no sneeze guard
- Critical. Observed encrusted material on can opener.
- Non-prewrapped utensils not properly presented.
- 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. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Hotel and Restaurant license not properly displayed.
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11/19/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.bar snacks
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.serving spoons in dishwasher area
- Critical. No handwashing sign provided at a handsink used by food employees.bar
- Critical. Hand wash sink lacking proper hand drying provisions.bar
- Critical. Handwashing cleanser lacking at handwashing lavatory.bar
- Lights missing the proper shield, sleeve coatings or covers.salad prep.
- Observed personal care item stored with food. Corrected On Site.
- Wet mop not hung to dry. Corrected On Site.
- Critical. No carbon monoxide sensor device located in a gas boiler room in a building which also contains sleeping rooms.6th floor. Boiler Information: Boiler Jurisdiction Number: ser.65701,65702, Boiler Expiration Date: 12-31-2009 Boiler Jurisdiction Number: 65669,65700, Boiler Expiration Date: 12-31-2009.
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/24/2009 | Routine - Food | Call Back - Complied |
- COLD HOLDING EQUIPMENT INCAPABLE OF MAINTAINING PHF AT PROPER TEMPS . stop sale ordered
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7/22/2009 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.food moved.stop sale also
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.coke cooler,cooks coolers This violation must be corrected by : 7-16-2009 .
- Critical. Observed uncovered food in holding unit/dry storage area.salad prep. freezer .
- Critical. Vacuum breaker mising at hose bibb.mopsink.
- Ceiling vent cover missing on line.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Lights not functioning.hood
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7/15/2009 | Routine - Food | Warning Issued |
| No report available. | 3/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/10/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/5/2008 | Routine - Food | Warning Issued |
| No report available. | 7/29/2008 | Routine - Food | Call Back - Complied |
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