- No Violations Were Observed
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09/19/2014 | Routine - Food | Call Back - Complied |
- Basic - Food stored in undrained ice. Raw chicken in a reach-in cooler drawer. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris in the service area. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. Saut reach-in cooler drawers. **Warning**
- Basic - Waste line missing at soda gun holster at the bar. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Flour container in a prep area is labeled sushi rice. **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. All food in the Saut reach-in on the cook's line. **Warning**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon used for sushi. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu in the kitchen. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice. **Warning**
- High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer for the dish machine tested at over 200 ppm. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine behind the sushi bar. **Warning**
- Intermediate - Employee used handwash sink as a dump sink behind the bar and in the kitchen. **Warning**
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Advertises crab used for sushi rolls, establishment uses imitation crab. **Warning**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed the sushi chef use a hand sink to rinse a wiping cloth. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form at the 2 previous inspections. Will provide the TPHC form a third time. **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. Saut cooler on the cook's line. **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled near the pool tables POS and behind the bar. **Warning**
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07/30/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food. Plastic cup used for rice vinegar.
- High Priority - Small flying insects in bar area.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. 2 boxes of oysters in the walk-in cooler. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chili in the walk-in freezer.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Many date mark tags have no dates on cooked items in the walk-in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle hanging on the hand wash sink by the sushi prep area. **Corrected On-Site**
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3/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Souffl cups used for panko.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shuckers **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Kitchen **Corrected On-Site**
- Basic - Open dumpster lid.
- Basic - Waste line missing at soda gun holster. All 3 at the bar.
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cook's line. Suggest placing under time as a public health control. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi rice.
- Intermediate - Employee filled water pitcher/cup at handwash sink. Kitchen
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Next to the sushi prep. Cooks line
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Provided form **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Chemical storage.
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9/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.frozen shellfish and salmon . **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.ice cream and by cook line
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
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5/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Floor area(s) covered with standing water.bar area
- Basic - Grease accumulated under cooking equipment.
- Basic - No handwashing sign provided at a hand sink used by food employees.other side of bar area
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.squides
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Wall soiled with accumulated grease.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit for 15 seconds. Establishment using non continuous cooking- please see comment section - plus form provided- chicken 95? f
- High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Other side of bar area
- Intermediate - No soap provided at handwash sink.other side of bar area
- Intermediate - Nonservice animals in the food establishment or on premises. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. In walk in freezer- ribs
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3/17/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed accumulation of debris in three-compartment sink.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed floor area(s) covered with standing water.
- Observed food debris accumulated on walk in freezer floor.
- Critical - Observed food stored on floor. Walk in freezer
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed objectionable odors in bar area- Possibly from drainage areas-
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ribs in reach in cooler at 50* F- Corrective action- ice pack
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Several foods in walk in freezer
- 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
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9/17/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed objectionable odors in bar area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Plant food in bain marie- Corrective Action-Bag of ice on top of plant food-
- Observed residue build-up on nonfood-contact surface. Bar Glass shelves in reach in cooler
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Bag of flour
- Observed utensils in poor condition. No handle on scoop ( for salsa/tomato sauce)0
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Chicken at 100* F Corrective action- Reheated at 165* F
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6/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed fruit flies in kitchen.
- Observed ice scoop with handle in contact with ice. Bar area Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked ribs at 62* F in reach in cooler below cook line-
- Observed utensils in poor condition. Scoop without handle in spices-
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No oyster warning sign with required language provided. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Waste line missing at soda gun holster.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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10/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/28/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit butter and sour cream. Corrected On Site.Management iced down.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours ribs 44 degrees at 7 hours.
- Critical. No conspicuously located thermometer in holding unit reach in's on cookline.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation raw eggs with clams. Corrected On Site.
- Critical. Observed soil residue in storage containers. Corrected On Site.
- Critical. Observed soil buildup inside ice bin waitstation. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored glasses behind bar. Corrected On Site.
- Critical. Observed toxic item improperly stored sternos with single service items.
- Critical. License expired within 30 days after expiration date expired 12/01/10. This violation must be corrected by : 02//29/11.
- Critical. Manager lacking proof of Food Manager Certification. This violation must be corrected by : 02/29/11.
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12/28/2010 | Routine - Food | Warning Issued |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above - rice - hotholding - 127 F - steam table Corrected On Site.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair - inside of reachin freezer door cracked - kitchen.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. Observed soiled reach-in cooler gaskets - bar.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed buildup of slime on soda dispensing nozzles - bar. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up - beer walkin cooler - dining area.
- Critical. Hot water not provided/shut off at employee hand wash sink - mens and womens restroom.
- Critical. Handwash sink not accessible for employee use at all times - blocked by trash can roller. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees - kitchen. Corrected On Site.
- Observed floor area(s) covered with standing water - near dish machine. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). pork ribbs.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork ribs.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork ribs.
- Observed cutting board grooved/pitted and no longer cleanable. Salad bainmarie cooler.
- Critical. Observed buildup of slime on soda dispensing nozzles. Soda guns at bar.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Red bull cooler.
- Waste line missing at soda gun holster. Bar.
- Observed open dumpster lid.
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4/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Kitchen manager called maintenance
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin.
- Critical. Observed small flying insects in bar area.
- Observed floor area(s) covered with standing water.
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11/20/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/7/2008 | Routine - Food | Inspection Completed - No Further Action |
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