- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On reach in cooler , under lid lot of food debris has built up
- Basic - Cloth used as a food-contact surface.
- Basic - Ice scoop handle in contact with ice.
- Basic - Improper storage of maintenance equipment that interferes with cleaning.need to empty mop water when done mopping
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Raw animal food stored above unwashed produce.raw shell eggs stored over avocados
- Basic - Wall soiled with accumulated black debris in dishwashing area.wall under dish machine soiled
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can.
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5/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor soiled/has accumulation of debris.behind icemachine
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Leaking pipe at plumbing fixture.under prep sink
- Basic - Raw animal food stored above unwashed produce.eggs over produce
- Basic - Shelf under preparation table soiled with food debris.several tables
- Basic - Soiled reach-in cooler gaskets.
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Water leaking from faucet/faucet handle.
- 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.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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 - 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.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Utensils- three sinks
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at three sinks
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Intermediate - Observed: 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. Priority: Intermediate
- Intermediate - Observed: Cutting board(s) stained/soiled. Priority: Intermediate
- Intermediate - Observed: Handwash sink not accessible for employee use due to items stored in the sink. Scrubbing pads Priority: Intermediate
- Basic - Observed: Ice scoop handle in contact with ice. Priority: Basic
- Intermediate - Observed: Interior of reach-in cooler soiled with accumulation of food residue. Priority: Intermediate
- Basic - Observed: Opened employee beverage container in a cold holding unit with food to be served to customers. Priority: Basic
- Basic - Observed: Soiled reach-in cooler gaskets. Priority: Basic
- Basic - Observed: Stored food not covered in walk-in cooler. Priority: Basic
- Basic - Observed: Wet mop not stored in a manner to allow the mop to dry. Priority: Basic
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5/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Faucet/handle missing at plumbing fixture.mop sink hot water valve missing **Warning**
- Hand wash sink lacking proper hand drying provisions.dispenser missing in server / drink area **Warning**
- Observed leaking pipe at plumbing fixture.several sinks ,valves won't shut off **Warning**
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2/18/2013 | Routine - Food | Call Back - Complied |
- Faucet/handle missing at plumbing fixture.mop sink hot water valve missing **Warning**
- Critical - Hand wash sink lacking proper hand drying provisions.dispenser missing in server / drink area **Warning**
- Critical - Handwash sink not accessible for employee use at all times.several sinks blocked with plastic lids,utensils, scrubbing pads **Warning**
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. **Warning**
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.prep table **Repeat Violation** **Warning**
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.reach in coolers doors,sides need to be cleaned of food splatter **Warning**
- Observed build-up of mold-like substance on surface of nonfood-contact surface.on inside of sprayer nozzle on three compartment sink **Warning**
- Critical - Observed cloth used as a food-contact surface.cloth covering rice cooling **Repeat Violation** **Warning**
- Critical - Observed employee eating while preparing food.while cutting onions **Corrected On-Site** **Warning**
- Observed employee with no hair restraint. **Warning**
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.cutting onions **Corrected On-Site** **Warning**
- Critical - Observed food with mold-like growth.cucumbers with mold- **Corrected On-Site** **Warning**
- Observed grease accumulated under cooking equipment.floor under shelves need to be cleaned **Warning**
- Observed ice scoop with handle in contact with ice. **Repeat Violation** **Warning**
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs stored over raw vegetables **Repeat Violation** **Warning**
- Observed leaking pipe at plumbing fixture.several sinks ,valves won't shut off **Warning**
- Observed residue build-up on nonfood-contact surface.on shelves on cook line **Warning**
- Observed soda gun holster with accumulated slime/debris. **Warning**
- Observed unnecessary items on the premise.two broken ice machines, and several other items are impeding cleaning **Warning**
- Observed wall soiled with accumulated black debris in near prep sink, in prep room **Warning**
- Observed wall soiled with accumulated food debris. **Warning**
- Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.plates on bar not inverted **Warning**
- Wet mop not hung to dry. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation** **Warning**
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12/18/2012 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Hand wash sink lacking proper hand drying provisions.salads prep area
- Critical - Handwash sink not accessible for employee use at all times. blocked with bottle ,utensils ,towels
- Critical - Hot water not provided/shut off at employee hand wash sink. vegatables prep area
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. food splatter on reachin coolers doors
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 05-09-1 No conspicuously located thermometer in holding unit.two units in kitchen area
- Critical - Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.baffle needs cleaning
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink.two sinks
- Violation: 38-10-1 Light not functioning.hood area
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3/28/2012 | Routine - Food | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions.two sinks
- Critical - Handwash sink not accessible for employee use at all times.blocked with steel wool scrubbing pad
- Critical - Hot water not provided/shut off at employee hand wash sink.two sinks
- Critical - Insufficient space around electrical equipment to permit ready and safe operation of such equipment. For reporting purposes only.blocked from use
- Light not functioning.hood area
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.two units in kitchen area
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed buildup of slime in the interior of ice machine.baffle needs cleaning
- Critical - Observed cloth used as a food-contact surface. cloths used on lettuce for salads
- Critical - Observed food stored on floor.walkin freezer
- Observed gaskets with slimy/mold-like build-up residue buildup -cookline
- Critical - Observed handwash sink used for purposes other than handwashing. using as prep sink on cookline
- Observed ice scoop with handle in contact with ice.bar area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in bulk sugar container
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs stored over tuna for sushi in reachin coolers
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.raw shell eggs stored over vegatables walkin coolers
- Observed single-service articles stored without protection from contamination.not inverted on cookline -styrofoam trays
- Observed soda gun holster with accumulated slime/debris.bar area
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/26/2012 | Routine - Food | Warning Issued |
- Dishware/utensils not soaked prior to being placed in sink/dishmachine. knives
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soda syrup room
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical - Observed roach activity as evidenced by about 2 live roaches found. soda syrup room
- Critical - Observed soiled reach-in cooler gaskets.
- Observed unnecessary items on the premise.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical - Working containers of food removed from original container not identified by common name. sugar, msg...
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3/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. large bulk sugar container
- Critical. Observed food stored on floor. rice in kitchen floor - Corrected On Site.
- Critical. Observed food stored on floor. walkin freezer
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. several drinks-all emlpoyee drinks need lids and straws
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed soda gun holster with accumulated slime/debris. bar areas
- Critical. Handwash sink not accessible for employee use at all times. several hand sinks are blocked from use
- Critical. Hand wash sink lacking proper hand drying provisions. sushi bar areas
- Critical. Observed container of medicine improperly stored. all medicine has to be stored away from foods and utensils ,
- Critical. Observed unlabeled spray bottle. all spray bottles need to be labeled as to contents
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11/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice is being held at room temperature. Sushi rice must be marked with 4-hour-time labels. The time labels are nintended to indicate by when to discard any unused rtion of the rice. Corrected On Site.
- Food-contact surface not smooth and easily cleanable. Bamboo mats are no longer allowed in the operation of a sushi bar. The mats (wood sticks) are considered too difficult to clean and sanitize.
- Critical. Chlorine sanitizer not at proper minimum strength for manual warewashing. Provide sanitizing bucket, of two-capfuls bleach per gallon of water, in the Sushi Bar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wet-wiping cloths lying on countertops; store them in sanitizing buckets between uses. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks.
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12/17/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Post the Consumer Advisory (provided) in the Sushi Bar. Corrected On Site.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushimi rice is below 140 F. Sushimi rice must be labeled with a 4-hour label; the label is intended to indicate by when to discard any unserved rice.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Do not store rice scoop in standing water; store it in the rice with the handle extending up.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Never put on disposable-plastic gloves without washiing hands first. Corrected On Site.
- Plumbing system in disrepair. Repair the leaking hot-water faucet, at the handwashing sink, in the men's restroom.
- Critical. Hotel and Restaurant license not properly displayed. Post the current copy of your State license in the restaurant .
- Critical. 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. REMINDER: New employees must pass Food Safety Training within 60 days of hiring.
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7/9/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/8/2009 | Routine - Food | Admin. Complaint Callback Complied |
| No report available. | 4/8/2009 | Routine - Food | Call Back - Complied |
| No report available. | 2/2/2009 | Routine - Food | Warning Issued |
| No report available. | 10/9/2008 | Routine - Food | Call Back - Admin. complaint recommended |
| No report available. | 8/5/2008 | Routine - Food | Warning Issued |
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