- Critical - Insecticide/rodenticide use not in compliance with regulations. Not for commercial use
- Observed food debris accumulated on walk in cooler floor. Heavy build up of Sauce spilt on floor
- Critical - Observed heavily soiled reach-in cooler gaskets on cook line
- Observed leaking pipe at plumbing fixture. By 3 bay sink. Bucket used to catch water
- Critical - Observed moderate buildup of black mold like substance in the interior of ice machine.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Mussels and crab meat in buffet found at 46?f, items were no properly surrounded by ice. Containers were placed deeper in ice.
- Observed residue build-up on nonfood-contact surface. Handles of hand washing sink in cook line
- Plumbing system in disrepair. And washing sink clogged not draining properly
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. Cooked chicken cooked eggs, and cooked egg rolls on buffet at 120?f to 125?f. Items were in containers with small grill over bottom of container allowing for a gap between food and bottom of container. Other items on buffet line at 135?f or greater. Time will be used on items and will all be used in less than 4 hrs.
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12/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Bowl without handle used as scoop for sugar
- Equipment and utensils not properly air-dried. food containers above three compartment sink
- Critical - Hand wash sink lacking proper hand drying provisions. cook line hws. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Stored on rack above flour Corrected On Site.
- Observed cook line wall and attached equipment moderately soiled with accumulated grease.
- Critical - Observed fish stored in undrained ice in reach in cooler
- Critical - Observed heavily soiled can opener.
- Observed moderate grease accumulated under cooking equipment.
- Critical - Observed moderately soiled / slimey cook line reach in freezer gaskets.
- Observed old food stuck to clean food containers above three compartment sink.
- Observed residue build-up on shelf above three compartment sink
- Observed ripped/worn and heavily soiled tin foil used as shelf cover. Cook line
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Egg flat not marked with time.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. No date marks on any foods in walk in cooler.
- Wet wiping cloth not stored in sanitizing solution between uses.
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8/29/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Insecticide/rodenticide use not in compliance with regulations. Not for commercial
- Critical - Observed food being cooled by nonapproved method. Rice cooling covered in large container. Recommended uncover and check temps Corrected On Site.
- Critical - Observed heavily soiled reach-in cooler gaskets. cook line
- Observed heavy build-up of grease on faucet handles
- Critical - Observed interior of sushi bar reach-in cooler door soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked noodkes found at 48 degrees fahrenheit Recommended rapid chill rechecked after 30 minutes found at 42 degrees fahrenheit Corrected On Site.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Bucket used to soak ppkate had greater than 200 ppm chlorine
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8/16/2012 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 6/5/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/13/2012 | Routine - Food | Call Back - Complied |
- No Violations Were Observed
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12/12/2011 | Routine - Food | Call Back - Complied |
- Critical - Handwash sink not accessible for employee use at all times.pan of mushrooms inside hand sink
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - No oyster warning sign with required language provided.raw oysters at buffet Corrected On Site.
- Observed cook line cutting board BADLY grooved/pitted and no longer cleanable.
- Observed soiled card board used as shelf cover.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.cooked chicken wings found h.h at 127F at buffet.recommend reheating to 165F
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12/12/2011 | Routine - Food | Warning Issued |
- 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 Repeat Violation.
- Observed ice scoop with handle in contact with ice. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi rice, sushi rolls and water and cornstarch mixture were all well above 41 degress fahrenheit as indicated with no evidence of time being used as a control Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. unwrapped from its original packagging raw cicken is stored above raw pork Repeat Violation.
- Observed utensils stored in crevices between equipment. Repeat Violation.
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7/19/2011 | Routine - Food | Administrative complaint recommended |
- 1 3a-07-1 2/8/11 the cooked noodles and rice on the cook line were at 45-46 degress f.a water and corn starch mix was at 67 degress f on the cookline .cut melon and boiled egs were at 53 degress f on the buffeted .on 4/8/11 sushi rools on the buffet line were at 53 degress f.sushi rice was at 87 degress f on the buffet and a water and cornstarch mixture on the cookline was at 63 degress f.
- 10 53b-08-1 there was no proof of employee food handler training provided
- 2 8a-26-1 raw chicken was stored over raw pork
- 5 10-08-1 the ice scoop handle was stored in contact with the ice
- 8 24-10-1 the meat cleaver was stored between equipment
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7/19/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked noodles and cooked rice at toom temperature on cook line.46F.recommend rapid chiil or eheat to 165F.sushi rice 87F at sushi bar
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melon and boiled eggs found 53F at buffett.sushi rolls 53F at buffet.
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic oil and corn starch mixture found at 67F on cook line cart.recommend rapid chill.corn starch mixture 63F on cook line.
- Critical - Violation: 08A-20-1 Displayed food not properly protected from contamination.dry noodles,sauces,green onions at buffett.cooked noodles,pa tes,chopped green onions not under sneeze guard.
- Critical - Violation: 08A-26-1 Observed raw chicken stored over cooked pork in cook line RIC Corrected On Site.raw chicken over pork in the walkin cooler
- Critical - Violation: 08A-28-1 Observed flats of shell eggs on floor in kitchen stored on floor. Corrected On Site.flats of eggs stored on the floor on cook line
- Violation: 10-08-1 Observed ice scoop with handle in contact with ice.server station.handles touching the ice
- Critical - Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on shelf above cook line ric. Corrected On Site.open drinks on cook line above RIC
- Violation: 14-51-1 Observed nonfood-grade containers used for food storage.greybins for dry goods.rice,flour,corn starch.food is being stored in non food grage containers
- Violation: 24-10-1 Observed in use meat cleavers stored in crevices between equipment.meat cleaver stored between equipment
- Violation: 26-02-1 Observed reuse of single-service articles.top of vinegar jug used as a scoop for rice.rice jug top used as a scoop.
- Critical - Violation: 53B-08-1 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. No proof of employee traing
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4/8/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Displayed food not properly protected from contamination.dry noodles,sauces,green onions at buffett
- Critical - Hand wash sink lacking proper hand drying provisions.cook line. 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
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.on shelf above cook line ric. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.clean dice vegitables
- Critical - Observed cloth used as a food-contact surface.using cloth with raw chicken
- Critical - Observed flats of shell eggs on floor in kitchen stored on floor. Corrected On Site.
- Observed ice scoop with handle in contact with ice.server station
- Observed in use meat cleavers stored in crevices between equipment.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.sushi knife.
- Observed nonfood-grade containers used for food storage.greybins for dry goods.rice,flour,corn starch
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cooked noodles and cooked rice at toom temperature on cook line.46F.recommend rapid chiil or eheat to 165F
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cut melon and boiled eggs found 53F at buffett
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.fresh garlic oil and corn starch mixture found at 67F on cook line cart.recommend rapid chill
- Critical - Observed raw chicken stored over cooked pork in cook line RIC Corrected On Site.
- Critical - Observed raw chicken and raw beef stored over sauces in the walkin cooler
- Observed reuse of single-service articles.top of vinegar jug used as a scoop for rice.
- Critical - Observed sheet pans of raw chicken over sheet pans of raw beef in walkin freezer
- Observed thank you bags used as food storage bags in walkin freezer.
- Critical - cooked dumplings not held at 135 degrees Fahrenheit or above found at 128F.
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2/8/2011 | Routine - Food | Warning Issued |
- Critical. Stem type thermometer not within the intended measuring range of use.starts at 50.Needs to range at 0 to 220.
- Observed cutting board grooved/pitted and no longer cleanable.cook line
- Critical. Hand wash sink lacking proper hand drying provisions.kitchen
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.gap at back door.
- 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. has 60 days from license inspection
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12/14/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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