- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Hood filters in disrepair.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Open dumpster lid.
- Basic - Stored food not covered in walk-in cooler. Cut Vegetables, noodles.
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Gloves used to correct, cutting ready-to-eat foods fruits in kitchen. **Corrected On-Site**
- Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
- Intermediate - Handwash sink used for purposes other than handwashing. Rinsing utensils off in basin, front counter.
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08/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cardboard used to line nonfood-contact shelves. Under soups.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Soap solution, 0ppm chlorine. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Soup/chowder/chili hot held at less than 135 degrees Fahrenheit. Soups 127-129°. Less than 4 hours, moved to chill/store in adequate refrigeration to cool.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Front hand wash sink. Valve turned off. **Corrected On-Site**
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Next to front counter hand wash sink getting splashed from hand washing. In dry storage room. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Single-service articles not stored inverted or protected from contamination. Togo containers at front counter. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Back prep table.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 48-51° in top reach-in cooler, less than 4 hrs, moved to bottom reach-in cooler maintaining proper temp.
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Line reach-in cooler.
- Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Dish machine area.
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9/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Soup warmer. Top of duck sauce container in walk-in cooler.
- Basic - Dumpster rusted out on bottom.
- Basic - Floor under dishmachine or three-compartment sink area soiled.
- Basic - Food debris/dust/grease/soil residue on exterior of microwave.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Beverage TRUE cooler.
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. WHIRLPOOL refrigerator.
- Basic - Open dumpster lid.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Kitchen. Service called for.
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. dishware under dish wash drainboard.
- Critical - No conspicuously located thermometer in holding unit. cook line.
- Observed ceiling with insect webs/dust. back kitchen.
- Observed utensils in poor condition. no handle on ice scoop.
- Critical - Working containers of food removed from original container not identified by common name. flour.
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10/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. cook line cooler. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. white WHIRLPOOL refrig.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. wire shelf over 3-comp sink.
- Critical - Observed soiled reach-in cooler gaskets. cook line cooler.
- Observed utensils in poor condition. no handle on bowl in flour.
- Observed wall soiled with accumulated food debris. behind shelf in walk-in cooler.
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6/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner... spoons, forks at front service area.
- Critical - Hand wash sink lacking proper hand drying provisions... front service area.
- Observed food residue build-up on nonfood-contact surface... walk-in shelves.
- Observed kitchen floor unclean, by dish station.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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 - Potentially hazardous food not held at 135 degrees Fahrenheit or above... miso soup 116-111f, 1hr or so, warmer turned to low, reheated to hold. Corrected On Site.
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12/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times... dish area, obstructed by boxes, dolly.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location... ice cream scoop on rim of hand sink basin. Corrected On Site.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded... wahoo from NEW ENGLAND SUPPLIER.
- Observed soiled dry wiping cloth in use... under cutting board, cook line.
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7/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/2/2011 | Routine - Food | Call Back - Complied |
- Critical - No Certified Food Manager for establishment. This violation must be corrected by : 5/02/2011.
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine... chlorine.
- Critical - No conspicuously located thermometer in holding unit... 1 sushi cooler.
- 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. This violation must be corrected by : 5/02/2011.
- Observed employee with no hair restraint.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit... shrimp, vegt 43/45f in walk-in.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name... dry foods.
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2/28/2011 | Routine - Food | Warning Issued |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. No thermometer provided to measure temperature of food product... 0-220f.
- Critical. No waste receptacle provided at handwash lavatory with disposable towels... restrooms.
- Critical. Manager lacking proof of Food Manager Certification... new licensee.
- 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... new licensee.
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11/1/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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