- Basic - Cardboard used to line food-contact shelves. In dry storage
- Basic - Duct tape used to repair nonfood-contact surface. Handle of reach in
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Food stored on floor.oil in dry storage **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop 72°
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-contact equipment in poor repair.gaskets in sushi reach in
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
- Basic - Reuse of single-use articles.fried foods drained on newspaper and reused chicken foams
- Basic - Shelf under preparation table soiled with food debris.on cook line
- Basic - Soil residue build-up on nonfood-contact surface.on rack by stove, also rack back to back with prep table
- Basic - Soiled reach-in cooler gaskets.sushi
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing. **Corrected On-Site**
- 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. Krab and fish in sushi bar
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.salad upright
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1/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Alternative Operating Procedure for bare hand contact with ready-to-eat food does not contain a component that identifies the specific work area(s), employee position(s), food preparation process(es) or how cross contamination is prevented. **Corrected On-Site**
- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food missing provisions for corrective actions. **Corrected On-Site**
- Basic - Silverware/utensils stored on a a towel/cloth.(soup area)
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit.(sushi rice in sushi bar at 94?f)
- 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)
- High Priority - Pesticide/insecticide labeled for household use only present in establishment.(3 spray bottles in employee restroom)
- Intermediate - Employee rinsed wet wiping cloth in handwash sink.
- Intermediate - Handwash sink not accessible for employee use at all times.(hand sink next to 3 compartment ink blocked by food storage containers) **Repeat Violation**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.(water at 78?f in employee restroom in kitchen)
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4/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Food-contact surface not smooth and easily cleanable.Cardboard used as a shelf liner in the reach in cooler under cheese
- Critical - Hand wash sink lacking proper hand drying provisions.kitchen area
- Critical - Handwash sink not accessible for employee use at all times.Handwashing sink at the ware washing machine area blocked by equipment.
- Critical - No conspicuously located thermometer in holding unit.reach in cooler
- 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.Establish ment could not find original AOP.New paperwork filled out and signed.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.Top of the ware washing machine.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.Raw eggs and chicken over produce in the reach in cooler.
- Observed leaking pipe at plumbing fixture.S pipe at the sink in the ware washing area.
- Critical - Observed potentially hazardous food thawed at room temperature.Chicken breasts at ware washing sink.Corrected on site.
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11/30/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris..tan cart in kitchen
- Critical - Observed buildup of slime in the interior of ice machine...backsplash panel
- Critical - Observed cloth used as a food-contact surface...on cooked rice.
- Observed employee with no hair restraint.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue...smaller refrigerator under sushi bar.
- Critical - Observed live fruit flies in kitchen.
- Critical - Observed toxic item stored by utensils...fly strip hanging on shelves where cups/glasses stored in kitchen
- Plumbing system in disrepair...hot water faucet not working at handsink by 3bay sink.
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12/22/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue...bottom shelf...2door silver cooler.
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8/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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