- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
- Basic - Food stored on floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- 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. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site**
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09/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Single-service articles not stored inverted or protected from contamination.
- 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 - Raw animal food stored over ready-to-eat food in reach-in cooler. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
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5/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/5/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.
- Basic - Ice scoop handle in contact with ice.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Food manager certification expired.
- Intermediate - Handwash sink used for purposes other than handwashing.
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11/18/2013 | Routine - Food | Warning Issued |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Waste line missing at soda gun holster.
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit. Sushi bar **Corrected On-Site**
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands. **Corrected On-Site**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. **Corrected On-Site**
- 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. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar **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.
- Intermediate - Soil residue in food storage containers.
- Intermediate - Two-compartment sink used for warewashing. **Corrected On-Site**
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. SET_UP 3-COMPARTMENT SINK FOR SANITIZING
- Critical - Equipment food-contact surfaces and utensils not sanitized.
- Critical - Hand sink missing in food preparation room or area. BAR
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Critical - Observed cloth used as a food-contact surface. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. DISH RACKS
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. RICE Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
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8/13/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Electrical outlet missing cover plate. For reporting purposes only.
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. SLICING PEPPERS Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. SHELVES
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. WALK_IN COOLER SHELVES
- Critical - Observed food stored in ice used for drinks. Corrected On Site.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing. PANS SITTING IN HWS; FOOD DEBRIS
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed nonfood-grade containers used for food storage. CARDBOARD USED AS SEPARATION IN TIN BOXES AT SUSHI STATION Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. SHRIMP DEFROSTING AT ROOM TEMPERATURE Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.reach in cooler by microwave
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit. Corrected On Site.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.peace of metal in dishroom and walk in cooler
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.under prep table by big ice machine
- Observed build-up of top of reach in cooler , dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.mold
- Observed clean equipment stored on floor.cutting board
- Critical - Observed container of medicine improperly stored.aquephor
- Observed cutting board grooved/pitted and no longer cleanable.In kitchen area
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.not washing befor changing gloves
- Critical - Observed food stored on floor.walk in cooler and walk in freezer
- Critical - Observed handwash sink used for purposes other than handwashing.Kitchen area Observed towel being washed
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.miso past and mayo
- Critical - Observed raw eggs stored over ready-to-eat food.
- Observed single-use containers (boxes and/or cans) reused for the storage of food.
- Critical - Observed toxic item stored by food.ice machine
- Critical - Observed toxic item stored in food preparation area.sanitizer
- Critical - Thermometers not calibrated according to manufacturer's specifications.
- Waste line missing at soda gun holster.at the bar
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager unable to answer basic Food Code questions-identifying temperature of foods in danger zone.
- Critical - Observed establishment utilizing time as a public health control without having written procedures-sushi rice observed.
- Critical - Observed food stored in undrained ice.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Critical - Observed potentially hazardous food (shelled eggs) cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Potentially hazardous food (sushi rice) not held at 135 degrees Fahrenheit or above.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
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2/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cold holding equipment (sushi cooler, next to toaster 56F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present; ALL Potentially Hazardous Foods have been removed from nonworking cooler.
- Critical. No conspicuously located thermometer in holding unit-sushi area.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/sanitizing bucket. Corrected On Site. Repeat Violation.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment. Repeat Violation.
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10/4/2010 | 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. Repeat Violation.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food (flour with water, poultry, shrimp, etc) cold held at greater than 41 degrees Fahrenheit.
- Critical. Cold holding equipment (2 door silver, under serving area, 56F) incapable of maintaining potentially hazardous food at proper temperatures. Other working coolers present.
- Critical. No thermometer provided to measure temperature of food product.
- 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 establishment utilizing time as a public health control without having written procedures (sushi rice observed).
- Critical. Observed empolyee wash hands with no hot water.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine/sanitizing bucket.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Corrected On Site.
- Critical. Food-contact surfaces (cutting board) not cleaned after being contaminationed.
- Observed dusty ceiling tiles and/or air conditioning vent covers-walk-in cooler.
- Observed personal care item stored with food.
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements. Repeat Violation.
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5/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food (potatoes) prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed food (salad) contaminated by unsanitized equipment. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands/changing gloves. Corrected On Site.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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12/14/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, and except as specified in Paragraph (B) of this section, potentially hazardous food shall be maintained: (1) At 135 degrees Fahrenheit or above, except that roasts cooked to a temperature and for a time specified in Paragraph 3-401.11(B) or reheated as specified in Paragraph 3-403.11(E) may be held at a temperature of 130 degrees Fahrenheit or above; or (2) At a temperature specified in the following: (a) 41 degrees Fahrenheit or less;
- Critical. Cooling, Heating, and Holding Capacities. EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3.
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9/3/2009 | Routine - Food | Admin. Complaint Callback Not Complied |
| No report available. | 6/3/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 5/20/2009 | Routine - Food | Warning Issued |
| No report available. | 11/14/2008 | Routine - Food | Inspection Completed - No Further Action |
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