- Basic - Bowl or other container with no handle used to dispense food.( can used as scoop in bulk rice bin)
- Basic - In-use knife/knives stored in cracks between pieces of equipment. ( knives stored in crevices in plastic bucket in kitchen)
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.( rice scoop on buffet line) **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( true cooler in kitchen) **Corrected On-Site**
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.(tested dish machine at 0 ppm, owner switched out empty sanitize solution and retested at 100 ppm) **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.( bulk plastic containers not labeled in kitchen)
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.( raw chicken on shelf above pineapple in walk in cooler)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee filled water pitcher/cup at handwash sink. ( sushi bar)
- Intermediate - Handwash sink not accessible for employee use due to being blocked by cases of oil.( hand sink blocked by cases of oil in kitchen) **Corrected On-Site**
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3/20/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food storage container/container lid cracked or broken. ( 3 sushi plates broke on clean dish rack)
- Basic - Ice residue build-up on nonfood-contact surface.( walk in freezer with ice build up on floor)
- Basic - In-use knife/knives stored in crack between equipment and wall.( several knives in crevice between back of sink and wall in kitchen)
- Basic - In-use knife/knives stored in cracks between pieces of equipment. ( between both reach in coolers on cook line)
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.( all units)
- Basic - Plumbing system in disrepair.( drain pipe missing at hand sink in kitchen)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( sanitize bucket in waitress area)
- Intermediate - Spray bottle containing toxic substance not labeled. ( containing pm liquid in waitress area)
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9/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( plastic bowl used as scoop in sauce in walk in cooler)
- Basic - Buildup of food debris/soil residue on equipment door handles.( reach in cooler at cook line)
- Basic - Clean utensils or equipment stored in dirty drawer or rack.( knives stored in container with debris in bottom on cut table)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( several drinks throughout establishment without lid and straw)
- Basic - Employee personal items stored in or above a food preparation area.( employee keys on top of reach in cooler at cook line)
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. ( in both waitress areas)
- Basic - Interior of microwave soiled with encrusted food debris. ( on cook line)
- High Priority - First aid supplies improperly stored.( shelf above reach in cooler at cook line )
- High Priority - Live flies in kitchen.( 20-40 flies in kitchen)
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.( all containers in walk in cooler)
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6/17/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.( can used as scoop in rice in kitchen)
- Basic - Food stored on floor.( walk in freezer)
- Intermediate - No soap provided at handwash sink.( kitchen)
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3/21/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. ( case of vegetables in cooler, case of fish in freezer)
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. ( several cups without lids and straws throughout establishment)
- Basic - Employee personal items stored in or above a food preparation area.( employee hat, keys and phone on shelf above reach in cooler at cook line)
- Basic - Interior of microwave soiled with encrusted food debris. ( cook line)
- Basic - Uncovered food stored near sink exposed to splash. (Back area hand sink with uncovered shrimp on prep sink, spoke with operator about putting splash guard in place)
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.( severe mold like substance build up in ice machine)
- Intermediate - Encrusted material on can opener blade.( cook line)
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. ( dish soap at hand sink by prep sink)
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.( all hand sinks in establishment)
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.( sushi bar)
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1/28/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Observed toxic item improperly stored.(chemicals in spray bottles on buffet line and cookline)
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12/11/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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