- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. lad ready to eat.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. No conspicuously located thermometer in holding unit. reach in units.
- Critical. Observed food stored on floor. vegetables, onions , potatoes.
- Critical. Observed uncovered food in holding unit/dry storage area. reach in units.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook prep cooked eggs with bare hands.
- Observed employee with no hair restraint. prep cook.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed interior of microwave soiled.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements. More than 20 seats in Restaurant .
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12/03/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. ICE CREAM SCOOP
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. REACH_IN FREEZER
- No mop/service sink installed/available at establishment.
- Critical. Hand sink missing in food preparation room or area. Repeat Violation.
- No copy of latest inspection report. Corrected On Site.
- 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 Corrected On Site.
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6/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. IN SUSHI BAR.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- No mop/service sink installed/available at establishment.
- Critical. Hand sink missing in food preparation room or area.
- Observed grease on the ground and/or pad around grease receptacle.
- Lights missing the proper shield, sleeve coatings or covers.
- No copy of latest inspection report.
- 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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12/22/2009 | Routine - Food | Warning Issued |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 11/10/2008 | Routine - Food | Warning Issued |
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