- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not stored protected overnight.
- High Priority - Live flies in kitchen.
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5/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Sushi rice per employee prepared 3pm today must time mark Sushi rice
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Gallon milk
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Floor drains/drain covers heavily soiled. Behind breakfast bar
- Basic - No conspicuously located ambient air temperature thermometer in bar cooler containing potentially hazardous (time/temperature control for safety) food.
- Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Located in sushi bar, stewarding manager notify kitchen employee to change.
- High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Milk 47?f stored in breakfast bar area, recommend manager discarded gallon milk . **Corrected On-Site**
- High Priority - Small flying insects in bar area. Observed in sushi bar area, recommend manager to notify current professional control service. **Repeat Violation**
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Heimlich maneuver sign posted. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. Boiler certification expired 07 01 2012.
- Critical - Observed Dishmachine chlorine sanitizer not at proper minimum strength. Chlorine or quaternary ammonium. Tested 0ppm.
- Observed broken floor tile next to ice machine.
- Critical - Observed live flies in kitchen. Approximately 6 small live flies in same area as soda gun holster.
- Observed wet wiping cloth not stored in sanitizing solution between uses. On countertop next to soda fountain in kitchen. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed color-coded thermometers in use without a numerical scale. Reach in cooler in bar area.
- Observed dusty ceiling tiles and/or air conditioning vent covers. Observed directly above coffee brew machine located in back pantry.
- Observed employee with no hair restraint. Observed employees working with food has shoulder length hair.
- Critical - Observed interior of microwave soiled. Observed oatmeal spilled inside
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cream cheese 59 degrees F stored on buffet line, Manager discard product. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter packs 66 degrees F Manager discard product. Corrected On Site.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed apples not protected recommend apples are wrap located on breakfast bar. Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employees have not received training related to their assigned duties. Spoke to employee working in sushi bar does not know correct temperature cold foods. recommend training
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salmon 45 degrees F located on sushi bar
- Critical - Observed potentially hazardous food thawed at room temperature. Observed seafood and tofu thawing on counter top located in sushi bar.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed baseboard strip located l underneath hand sink.
- Observed cutting board grooved/pitted and no longer cleanable. Observed cutting board on the sushi bar counter.
- Observed equipment in poor repair. Observed tape on sides of reach in cooler used for sushi , located on bar area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Observed milk spilled on the bottom of cooler.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked. Octopus , salmon , tuna stored inside freezer.
- Critical - Working containers of food removed from original container not identified by common name. Observed bottle sesame oil
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4/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/22/2010 | Routine - Food | Inspection Completed - No Further Action |
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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5/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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