- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- 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. **Warning**
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08/18/2014 | Routine - Food | Call Back - Complied |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. **Warning**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Bulk sugar , bulk cornstarch **Warning**
- Basic - In-use utensil stored in sanitizer between uses. **Warning**
- Basic - Nonfood-grade bags used in direct contact with food. **Warning**
- Basic - Paper towel used as liner for food container. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Duck **Corrected On-Site** **Warning**
- Basic - Reuse of single-service articles.egg holder **Warning**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
- Basic - Soiled reach-in cooler gaskets. **Warning**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 400 ppm chlorine bucket, corrective action taken **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm corrected to100 ppm chlorine **Corrected On-Site** **Warning**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Warning**
- 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. **Warning**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Warning**
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6/17/2014 | Routine - Food | Warning Issued |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Clams/mussels/oysters removed from original container for long-term storage. **Corrected On-Site**
- Basic - Cloth used as a food-contact surface. Rice
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee eating in a food preparation or other restricted area.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
- 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 - Employee used handwash sink as a dump sink. Sushi bar
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Beef soup 80
- Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Soiled items not properly loaded into dishmachine to expose all surfaces or allow drainage. Silverware **Corrected On-Site**
- 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 - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing., covered and used as storage
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/2/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in dry storage area.bags of rice
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil in nonpotentially hazardous 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. Sushi side
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.storage room
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **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.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface, on fan guards of 2-door cooler
- Basic - Case/container/bag of food stored on floor in dry storage area, case of chicken
- Basic - Cloth used as a food-contact surface, over rice noodles
- Basic - Dusty ceiling tiles and/or air conditioning vent covers in kitchen
- Basic - Employee personal items stored in or above a food storage area.
- Basic - Food storage container/container lid cracked or broken, wooden bowls
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container, in bulk rice
- Basic - No conspicuously located ambient air temperature thermometer in holding unit in freezer in dry storage area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, fish on top of chest freezer
- Basic - Potentially hazardous (time/temperature control for safety) food thawed under hot running water, poultry
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, at sushi bar
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, bean sprouts at 46?, operator moved to another cooler **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit, soup 110?, operator raised temperature in crock pot **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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, milk in reach in cooler in sushi bar
- Intermediate - Handwash sink not accessible for employee use at all times, board over top sink
- Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter not dated
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1/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
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6/15/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Make table refrigerator not maintaining temperature of potentially hazardous food at or below 41 degrees.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - No conspicuously located thermometer in holding unit - reach-in cooler by cooks line.
- Critical - Observed food being cooled by nonapproved method. Cooked chicken being cooled covered in reach-in cooler.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Products (shrimp, beef, sauces, etc.) in make table refrigerator measured 47 - 52 degrees F.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef stored behind mushrooms in the make table refrigerator. Corrected On Site.
- Observed utensils (knife) stored in crevices between equipment. Corrected On Site.
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6/13/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 93F water.
- Critical - Observed raw animal food (chicken) stored over ready-to-eat food (vegetables) in reach-in cooler.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked - cooked frozen rice.
- Critical - Working containers of food removed from original container not identified by common name - sauces in plastic squeeze bottles not labeled.
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5/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
- Violation: 24-08-1 Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
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5/17/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0 PPM.
- Equipment and utensils not properly air-dried. Observed wet nesting on cleaned containers.
- Critical - Handwash sink not accessible for employee use at all times. Observed plywood over handwash sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink - mens restroom.
- 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. All employee training has expired. Repeat Violation.
- Critical - Observed food stored on floor - tea in plastic container stored on the floor. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in room temperature water. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Bean sprouts in reach-in cooler measured 76F.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef stored above broccoli in 2-door reach-in cooler.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Raw shell eggs stored at room temperature. Product placed in cooler to control temperature.
- Critical - Working containers of food removed from original container not identified by common name. Sauces in plastic squeeze bottles not labeled.
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3/16/2012 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. Observed wet nesting on clean containers.
- No copy of latest inspection report.
- 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. Observed using National Registry Of Food Safety Professional for employee training, ut all training has expired.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed egg cartons used as a food-contact surface. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 117F water.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch in water measured 75F. Bean sprouts in water in reach-in cooler measured 70F. All other products in reach-in cooler measured 41F. Repeat Violation.
- Critical - Working containers of food removed from original container not identified by common name. Corn starch in water and other sauces in plastic bottles not labeled.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. obserrid wet nesting on clean pans.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in 112F water. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch mixed in water measured 81F. Product moved to a working cooler.
- Critical - Observed potentially hazardous food thawed in standing water. Duck thawing in standing water in the 3- comp. sink. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Observed cooked chicken in reach- in- coolers not date marked.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed last inspected 03/31/09.
- Critical - Working containers of food removed from original container not identified by common name -sauces and spices in plastic container not labeled.
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6/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Measured 0ppm. Corrected On Site.
- Equipment and utensils not properly air-dried. Observed wet nesting on clean pans.
- No copy of latest inspection report.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee eating in a food preparation area.
- Observed employee with no hair restraint - kitchen.
- Critical - Observed food stored on floor - soda and bell peppers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Observed plastic cups used as scoop in flour and sugar containers.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice scoop in standing water at 75 degree F.
- Observed open dumpster lid. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit - sprouts 54 degreese F. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water in 3-compartment sink.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked - cooked chicken in reach-in-cooler.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed last inspected 03/31/2009.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name - flour, sugar, and sauces.
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2/10/2011 | 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. Repackaged, refrigerated foods must be marked with 7-day-date labels.
- Critical. Working containers of food removed from original container not identified by common name. Bulk-food-storage containers must be labelled with the common names of their contents.
- Critical. Working containers of food removed from original container not identified by common name. Repackaged, refrigerated foods must be marked with their common names.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. Do not leave flour in open bags; transfer the contents to clean, covered containers.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Store raw vegetables, above raw chicken, in the refrigerator.
- Critical. Observed soil buildup inside ice bin. Clean the ceiling panel of the ice machine.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Store clean glasses inverted on dining room sideboard. Corrected On Site.
- Observed non-bagged garbage in dumpster. Securely seal garbage bags, before placing them into the dumpster.
- Observed open dumpster lid. Keep dumpster lids closed. Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. Provide an area designated for personal items of employees.
- Observed personal care item stored with food. Do not store aloe vera with food.
- Critical. Observed toxic item stored by food. Store aloe vera in an area designated fir employee personal effects only.
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. large container of sugar needs to be labeled as to content
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. eggs need to be stored under raw vegetable
- Critical. Observed food stored on floor. large bag of rice needs to be stored 6 in off floor
- 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. bowls being used in flours
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. in use utensils for scooping rice need to be in rice or in water at 135 deg water
- Equipment and utensils not properly air-dried. need to air dry pans better before stacking
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3/31/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. sugar
- Critical. Observed uncovered food in holding unit/dry storage area. peanuts on storage shelf
- Critical. Observed uncovered food in holding unit/dry storage area. tea on server areas
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sugar
- Observed ice scoop with handle in contact with ice.
- Observed equipment in poor repair. shelves rusty reachin coolers
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates on cookline
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps of light can be seen around door
- Light not functioning. hood
- Light not functioning. kitchen and dry storage areas
- Employee lockers improperly located. ladies purses on storage shelf
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11/23/2009 | 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. Working containers of food removed from original container not identified by common name.
- Critical. Observed cloth used as a food-contact surface. cloth on noodles
- Critical. Observed cloth used as a food-contact surface. under cutting board
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. 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. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Equipment and utensils not properly air-dried.
- Critical. Handwashing cleanser lacking at handwashing lavatory. kitchen area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Light not functioning. several lights out in kitchen areas
- Employee lockers improperly located. purses storedwith dry goods
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8/26/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/13/2009 | Routine - Food | Inspection Completed - No Further Action |
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