- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Shrimp 46F on held ineffectively on ice at cookline. Advised to use deeper pan for better temperature control
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Shelk eggs over unpackaged beef in reach in cooler, backline
- Critical. Observed liquid shortening stored on floor by water heater Repeat Violation.
- Critical. Observed liquid shortening stored on floor by cookline
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.Icemaker scoop
- Critical. Observed employee handling soiled utensils , then touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed cutting boards grooved/pitted and no longer cleanable.Small white and large brown boards on cookline
- Observed recycled plastic shopping bags used for food storage.
- Wiping cloth chlorine sanitizing solution not at proper strength.Tested toxic level over 200 ppm. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime in ice dispensing chute on drink machine .
- Observed residue build-up on nonfood-contact surface.Outside of cookline handsink towel dispenser.
- Critical. No handwashing signs provided at a handsinks on sushi bar Repeat Violation.
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10/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Batter 49F on cookline for less than 1 hour, operator put into icebath.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.Raw chicken over fish and beef in cookline drawer cooler. Corrected On Site.
- Critical. Observed food stored on floor.Liquid shortening on cookline
- Critical. Observed cloth used as a food-contact surface.Covering raw shrimp and ready to eat foods on cookline Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner.Plastic wrapped bamboo sushi mats in use. Obtain washable mats
- Food-contact surface not smooth and easily cleanable.Damaged bulk food container lid,cookline
- Observed build-up of grease on nonfood-contact surface.Hood filters
- Critical. No handwashing signs provided at a handsink used by food employees.2 at sushi bar
- Missing drain plug at dumpster.
- Observed attached equipment soiled with accumulated grease.Hoid system
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3/30/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.All white bins on cookline shelving
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Sprouts, cookline 45F Advised Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Soup 120F on cookline. Advised to reheat to 165 F for continued hot holding
- Observed spatula stored in standing water less than 135 degrees Fahrenheit on cookline Repeat Violation.
- Critical. Observed employee switch from working with raw food to ready-to-eat food without washing hands and changing gloves.Cooks
- Observed gaskets/seals on cold holding unit in poor repair.Cookline drawer cooler
- Observed whitebcutting board at sushi bar grooved/pitted and no longer cleanable.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.Testednzero ppms after 3 cycles, do not use dishmachine for sanitizing, set up manual sanitizer until repaired.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted, soiled material on slicer.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/26/2008 | Routine - Food | Administrative complaint recommended |
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