- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Large pots
- Basic - Cloth used as a food-contact surface. On sushi rice
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish room
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Walk-in cooler gasket torn/in disrepair.
- 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.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal food stored over ready-to-eat food.
- High Priority - Squid, octopus, conch, eel, crab, shrimp, crawfish, lobster or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw shrimp is used in ceviche. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Equipment in poor repair. RIC DRAWERS ARE NOT COOLING PROPERLY. ALL TCS FOODS MOVED TO RIF,
- Basic - Food stored on floor. Cooking rice
- Basic - Food stored outside. WIC , WIF OUTSIDE no over head protection , ICE MACHINES outside with overhead protection.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish area
- Basic - Plumbing system in disrepair. Sink in bar
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Walk-in freezer gaskets soiled with slimy/mold-like build-up.
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken cheese fish all 50°F, corrective action taken to cool down, put in RIF,
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Corrective action taken warmer turned up.
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- High Priority - Raw animal foods not properly separated from each other in holding unit. Beef over fish
- 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.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area.Cell phone on oster station
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Dishwash area. **Repeat Violation**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
- Basic - Paper towel used as liner under cutting board.
- Basic - Waste line missing at soda gun holster.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Cole slaw **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Eggs **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- 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 - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine/glasswasher/potwasher.Chlorine needed.
- Intermediate - Nonfood-grade basting brush used in food. **Repeat Violation**
- 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. Other refrigeration available **Corrected On-Site**
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12/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Floor area(s) covered with standing water. Dishwasher area.
- Basic - Floors not maintained smooth and durable. Walkin cooler.
- Basic - In-use ice scoop stored on soiled surface between uses.
- Basic - In-use utensil stored in sanitizer between uses. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen
- Basic - No handwashing sign provided at a hand sink used by food employees. Bar
- Basic - Soiled reach-in cooler gaskets.
- Basic - Stored food not covered in reach-in freezer.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Live, small flying insects in food storage area. Drygoods.
- High Priority - Small flying insects in bar area.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Rice cooker
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Dishwasher racks.
- Intermediate - Handwash sink not accessible for employee use at all times. Bar **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen and Bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. Bar
- Intermediate - Nonfood-grade basting brush used in food. Spread butter in kitchen.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Corrected On-Site**
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3/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/18/2012 | Complaint Full | Call Back - Complied |
- Critical - Observed raw sewage on ground of establishment.Drainfield failure sewage on ground next to bar area.Sewage coming up the groundnext to outside bar area not protected. Sewage can be seen bubbling up on the ground.Plumbers working on the other side of the restaurant trying to hook up to mail city sewers. Smell of sewage can be detected/smelled in the kitchen and dining room area, standing water with foul odor under restaurant building. Operator instructed to as per STEVE VON BODUNGEN TO THE FOLLOWING.SECURE AREA SATURATED WITH SEWAGE POST SIGN PUMP OUT SEPTIC BY CLEAN AREA OF SEWAGE TOMORROW WEDNESDAY MORNING.
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7/17/2012 | Complaint Full | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Critical - Observed cloth used as a food-contact surface.SUSHI RICE Corrected On Site.
- Observed food debris accumulated on kitchen floor.WIF
- Critical - Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed grease accumulated on kitchen floor.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed live flies in kitchen.
- Observed wall soiled with accumulated grease.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical - Vacuum breaker mising at hose bibb.
- Critical - Working containers of food removed from original container not identified by common name.
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4/12/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions.Outside bar.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Dishwasher in kitchen.
- Critical - No handwashing sign provided at a handsink used by food employees.Outside bar and waitstaff area.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint. Corrected On Site. Repeat Violation.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.Bar 3 compartment sink.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws. Outside bar.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
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9/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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6/21/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only. Repeat Violation.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.2/2010
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed cloth used as a food-contact surface.Towel covering rice.
- Observed employee with no beard guard/restraint.
- Observed employee with no hair restraint. Repeat Violation.
- Observed equipment in poor repair.Reach-in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.Kitchen
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Sugar
- Critical - Observed live flies in kitchen.Sushi prep area.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Salads and Seafood
- Observed utensils stored in crevices between equipment.Spatula and Knives Corrected On Site.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.K Extinguisher 2/2010. ABC 2/2010
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Critical - Reheated food for hot holding not reaching 165 degrees Fahrenheit within 2 hours.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
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3/18/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed employee eating in a food preparation or other restricted area.Walk-in cooler.
- Observed employee with no hair restraint.
- Observed employee with no beard guard/restraint.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.Bar.
- Wet wiping cloth not stored in sanitizing solution between uses.Bar/kitchen . Repeat Violation.
- Observed utensils stored in crevices between equipment.Spatula.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Bar
- Critical. No handwashing sign provided at a handsink used by food employees.Bar
- Observed floor area(s) covered with standing water.By water heater & dishwasher area. Repeat Violation.
- Observed hole in ceiling.Prep table. Repeat Violation.
- Observed dusty ceiling tiles and/or air conditioning vent covers.Kitchen
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical. Observed toxic item stored in food preparation area.Oven spray.
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9/27/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.Kitchen, prep area, bar
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws.
- Observed floor area(s) covered with standing water.Under upright steamer.
- Observed hole in ceiling.By prep area
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed packaged food not labeled as specified by law.Drygoods/Freezer/All Refrigerators.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed an unprotected ice machine in a customer/nonsecure area.Outside by entrance steps.
- Critical. Observed food stored on floor.Walk-in cooler/Freezer/Drygood area
- Wet wiping cloth not stored in sanitizing solution between uses.Kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.Bar
- Critical. Observed soiled reach-in cooler gaskets.All reach-in coolers.
- Observed single-service articles improperly stored.Waitstaff area
- Critical. Covered waste receptacle not provided in women's bathroom.Stalls
- Critical. No handwashing sign provided at a handsink used by food employees.Bar.
- Critical. Hand wash sink lacking proper hand drying provisions.Bar
- Observed floor area(s) covered with standing water.Kitchen/Dishwasher area
- Observed improper storage in boiler room.Pots, vegetable cutter on top of water heater.
- Critical. Observed unused opening in panel box unprotected. For reporting purposes only.
- Critical. Manager lacking proof of Food Manager Certification.
- 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
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2/26/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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