- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit, raw chicken over raw beef in chest freezer.
- High Priority - Vacuum breaker missing at hose bibb, mop sink.
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07/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Shelf under preparation table soiled with food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink used for purposes other than handwashing.thawing out chicken
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on the cookline, and one of the front sinks by the sushi bar.
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/27/2013 | Routine - Food | Call Back - Complied |
- Basic - Equipment in poor repair, reach in cooler on cookline, ambient air temperature 48°. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, cookline. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food, sushi bar. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, sprouts 60°, cookline. Sprouts, scallops, beef, pork, chicken, cooked noodles. All food between 55° and 60°, reach in cooler on cookline. Operator stated food stocked in cooler between 11:00 and 11:30 am. Food was iced down and will be discarded at 2:30. Operator also stated repairman was contacted prior to inspection. **Warning**
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11/26/2013 | Routine - Food | Warning Issued |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit......chicken , sauce 46? in walk in cooler. Operator stated that door was open long. Take ambient temperature 40?and going down. Advised operator closed properly all time. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.....raw eggs top of noodles. **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing......food evidence in handwashing sink,kitchen. **Corrected On-Site**
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5/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.....no paper towel , kitcken .
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods......raw chicken ,fish above pease in reach in freezer .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken above washed carrots in walk in freezer . Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.....raw egg above sauce in reach in cooler . Corrected On Site. Repeat Violation.
- Critical - Observed toxic item stored by utensils. Corrected On Site.
- Observed utensils stored in crevices between equipment.....knives . Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.....rice Corrected On Site. volentrailly discarded food.
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11/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed build-up of food debris, dust or dirt on nonfood-contact surface....underneeth reach in cooler at kitcken .
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.......waring glovs without washing hands.
- Critical - Observed handwash sink used for purposes other than handwashing......some food evidence in handwashing sink, kitchen
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.....raw chicken above ready to eat chicken , sauce , And raw fish in reach in cooler .
- Critical - Observed raw animal food stored over cooked food.......raw egg above pasta in reach in cooler . Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.....chicken in walk in cooler .
- Wet wiping cloth not stored in sanitizing solution between uses.....kitchen .
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7/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.....cooke line hanwashing sink. Corrected On Site.
- Critical - Inadequate number/capacity of cold holding units to maintain potentially hazardous food at proper temperatures.....drink station reach in cooler . must not have stored potentially hazardous food in this unit untill fixed it.
- Critical - No handwashing sign provided at a handsink used by food employees....cooke line hanwashing sink.
- Observed in-use utensil stored in less 135 degrees Fahrenheit....rice spoon stored in water 101 degrees F.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....pH dressings 45 degrees F. , havy cream 49 degrees F. Corrected On Site. food moved walk in cooler. food being held less than 4 hours .
- Critical - Observed raw animal food stored over ready-to-eat food.....raw chicken over ready to food sause, reach in cooler cooke line. Corrected On Site.
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1/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times. blocked by big container
- Critical - Observed paper towels contacting ready-to-eat food. rice Corrected On Site.
- Observed equipment that allows contamination. scoop without handle in sause, walk in cooler
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door
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10/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- 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. Pro
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
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3/25/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored in a prohibited area. --- unsecured food stored in pubblic access hallway to restrooms. cabinets unlocked . Corrected On Site.
- Critical. Observed food stored on floor. --- rice on floor at back door.
- Critical. Condensation or other drainage not disposed of according to law --- exterior mop sink (immediately outside rear door) is not draining and backed up from rain, condensate drainage and from mop. water disposal.
- Critical. Hand wash sink lacking proper hand drying provisions. --- no towelsat sink in kitchen. Corrected On Site.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. A refrigerated, potentially hazardous, READY-TO-EAT FOOD ingredient or a portion of a refrigerated, potentially hazardous READY-TO-EAT FOOD that is subsequently combined with additional ingredients or portions of FOOD shall retain the date marking of the earliest or first-prepared ingredient or portion and shall be discarded as specified under Paragraphs 3-501.18(A) - (F).
- Critical. A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified and that: (6) Includes operational procedures that: (a) Prohibit contacting FOOD with bare hands, (b) Identify a designated area and the method by which: (i) Physical barriers or methods of separation of raw FOODS and READY-TO-EAT FOODS minimize cross contamination, and (ii) Access to the processing EQUIPMENT is restricted to responsible trained personnel familiar with the potential HAZARDS of the operation, and (c) Delineate cleaning and SANITIZATION procedures for FOOD-CONTACT SURFACES;
- Critical. A FOOD ESTABLISHMENT that PACKAGES FOOD using a REDUCED OXYGEN PACKAGING method shall have a HACCP PLAN that contains the information specified (7) Describes the training program that ensures that the individual responsible for the REDUCED OXYGEN PACKAGING operation understands the: (a) Concepts required for a safe operation, (b) EQUIPMENT and facilities, and (c) Procedures specified in Subparagraph (B)(6) of this section.
- Critical. Except as specified under (B) of this section, if time only, rather than time in conjunction with temperature, is used as the public health control for a working supply of POTENTIALLY HAZARDOUS FOOD before cooking, or for READY-TO-EAT POTENTIALLY HAZARDOUS FOOD that is displayed or held for service for immediate consumption: (1) The FOOD shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the FOOD is removed from temperature control;
- Critical. Please see inspection report for more details.
- Critical. Clean Condition. FOOD EMPLOYEES shall keep their hands and exposed portions of their arms clean.
- Critical. Handling Prohibition. (A) Except as specified in Paragraph (B) of this section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Subparagraphs 6-501.115(B)(2)-(5). (B) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under Section 2-301.12 and Paragraph 2-301.14(C).
- Critical. Handling Prohibition. (A) Except as specified in Paragraph (B) of this section, FOOD EMPLOYEES may not care for or handle animals that may be present such as patrol dogs, SERVICE ANIMALS, or pets that are allowed as specified in Subparagraphs 6-501.115(B)(2)-(5). (B) FOOD EMPLOYEES with SERVICE ANIMALS may handle or care for their SERVICE ANIMALS and FOOD EMPLOYEES may handle or care for FISH in aquariums or MOLLUSCAN SHELLFISH or crustacea in display tanks if they wash their hands as specified under Section 2-301.12 and Paragraph 2-301.14(C).
- Critical. Sanitizing concentration
- Cloths that are in use for wiping FOOD spills shall be used for no other purpose.
- Water Reservoir of Fogging Devices, Cleaning. (A) A reservoir that is used to supply water to a device such as a produce fogger shall be: (1) Maintained in accordance with manufacturer's specifications; and (2) Cleaned in accordance with manufacturer's specifications or according to the procedures specified under (B) of this section, whichever is more stringent. (B) Cleaning procedures shall include at least the following steps and shall be conducted at least once a week: (1) Draining and complete disassembly of the water and aerosol contact parts; (2) Brush-cleaning the reservoir, aerosol tubing, and discharge nozzles with a suitable detergent solution; (3) Flushing the complete system with water to remove the detergent solution and particulate accumulation; and (4) Rinsing by immersing, spraying, or swabbing the reservoir, aerosol tubing, and discharge nozzles with at least 50 mg/L hypochlorite solution.
- Critical. Gas appliances -- All appliances, including water heaters using gas, shall be kept in good repair and properly vented when manufacturers' instructions require venting of the appliance and shall meet the following requirements: (a) All appliances shall have a nationally recognized testing laboratory seal such as AGA or UL seal.
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3/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- scoop by rice cooker.
- Critical. Observed handwash sink used for purposes other than handwashing. --- drain clogged with vegetables causing sink to fill/back-up when washing hands.
- Critical. No handwashing sign provided at a handsink used by food employees. --- kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. --- kitchen.
- Critical. Handwashing cleanser lacking at handwashing lavatory. --- kitchen.
- Observed attached equipment soiled with accumulated dust. --- heavy dustbuild-up on return air baffles in front of exhaust hood directly above plate assembly/cook line
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3/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. --- salmon purchased fresh whole.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. --- in WIC.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation. Repeat Violation.
- Critical. Observed food stored in a prohibited area. --- foods stored unsesured in public access hallway to rear exit door and gentlemans & ladies room. Repeat Violation. Repeat Violation.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. --- raw meat; -chicken, -pork, etc. in separate open containers but stored container directly on top of partially covered meat in container below.
- Critical. Observed raw animal food stored over ready-to-eat food. --- raw eggs on disposable corragated egg case eggtray set on top of cut cabbage ocook line. Repeat Violation. Repeat Violation. Repeat Violation.
- Critical. Observed food stored on floor. --- foods in WIC stored on floor or on metal frame holding food approx. 1"-2" above a dirty/soiled floor. it is extremely difficult,if possible, to properly clean under these racks w/o removing from WIC.
- Critical. Observed uncovered food in holding unit/dry storage area. --- in WIC
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- otr than 9nspector upon arrival, no handwashing was observed throughout period of inspection.
- Critical. Observed interior of microwave soiled.
- Critical. Observed the accumulation of dead insects, in control devices. --- in ceiling ght fixtures in rear kitchen.
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11/16/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 6/10/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 3/2/2009 | Routine - Food | Administrative complaint recommended |
| No report available. | 8/13/2008 | Routine - Food | Administrative complaint recommended |
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