- Basic - Clean knives/utensils stored in crevices between equipment.cookline
- Basic - Standing water in handwash sink/ handwash sink draining very slowly.cookline
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils.kitchen **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.kitchen
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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6/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Intermediate - Handwash sink used for purposes other than handwashing.WIRE WISK IN KITCHEN HANDSINK
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
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3/26/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.STOVE TOP
- Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
- Basic - Hood filters in disrepair.FILTERS IN HOOD WRONG DIRECTION **Repeat Violation**
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.TOWEL USED AS SHELVING LINER FOR CLEAN GLASSES
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 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.CHEF MAKING SUSHI WITH BARE HANDS
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - Handwash sink used for purposes other than handwashing.WIRE WISK IN KITCHEN HANDSINK
- Intermediate - Manager lacking proof of food manager certification.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
- Intermediate - No probe thermometer provided to measure temperature of food products.
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12/12/2013 | Routine - Food | Warning Issued |
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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7/29/2013 | Complaint Full | Call Back - Complied |
- Basic - Build-up of grease on nonfood-contact surface.STOVE TOP
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing.Outside can wash
- Basic - Employee with no hair restraint while engaging in food preparation.SUSHI CHEF **Repeat Violation**
- Basic - Equipment in poor repair.METAL PCS BROKEN FRONT OF ICE MACHINE
- Basic - Hood filter in hood wrong direction from automatic fire suppression/exhaust system.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.Front counter reachin
- Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.TOWEL USED AS SHELF LINER
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- Intermediate - Establishment advertised white tuna on the menu/menu board but served another type of fish.
- Intermediate - Handwash sink used for purposes other than Wok across kitchen handsink
- Intermediate - Hot water not provided/shut off at employee handwash sink.WATER SHUT OFF. End of cooksline **Repeat Violation**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.front prep area and back handsink
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
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4/4/2013 | Complaint Full | Warning Issued |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. spoons not inverted.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm
- Critical - No handwashing sign provided at a handsink used by food employees. Next to ric Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Employee at sushi bar
- Observed utensils stored in crevices between equipment. Knife
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Rice and noodles
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9/26/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MANY ITEMS IN REACH IN COOLER AND WALK IN COOLER Repeat Violation. This violation must be corrected by : 5/29/12.
- Critical - Violation: 02-26-1 Working containers of food removed from original container not identified by common name. MANY
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink. SERVICE STATION HAND WASH SINK
- Critical - Violation: 27-17-1 Water pressure lacking at fixtures that require the use of water.REAR HAND WASH SINK
- Critical - Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. Repeat Violation. This violation must be corrected by : 5/29/12.
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5/31/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. SUSHI BAR DISPLAY AT 51 DEGREES
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Handwashing cleanser lacking at handwashing lavatory.
- Critical - Hot water not provided/shut off at employee hand wash sink. SERVICE STATION HAND WASH SINK
- Critical - No handwashing sign provided at a handsink used by food employees. Repeat Violation. This violation must be corrected by : 5/29/12.
- 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 EXPIRE 3/4/2012 This violation must be corrected by : 5/29/12.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed employee with no hair restraint. ALL EMPLOYEE Repeat Violation. This violation must be corrected by : 5/29/12.
- Observed equipment in poor repair.ICE SCOOP CHIPED
- Critical - Observed food stored in ice used for drinks. DRINK CONTAINER
- Critical - Observed food stored on floor. MANY ITEMS WALK IN FREEZER
- Critical - Observed food stored on floor.MANY ITEMS WALK IN COOLER Repeat Violation. This violation must be corrected by : 5/29/12.
- Critical - Observed handwash sink used for purposes other than handwashing.DISHES IN SINK
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. RICE SCOOP Corrected On Site. Repeat Violation. This violation must be corrected by : 5/29/12.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. SUSHI FISH AT 51 FOR 2and HALF HOURS Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. BEEF OVER PRODUCE IN WALK IN COOLER
- Critical - Observed screen in door torn/in poor repair.BACK DOOR
- Critical - Observed toxic item improperly stored.PAINT CANS STORED WITH PLATES Corrected On Site.
- Critical - Observed toxic item stored by food.COUGH MEDICINE STORED WITH FOOD IN REACH IN COOLER Corrected On Site.
- Critical - Observed toxic item stored in food preparation area.GREASE CLEANER AT GRILL LINE Corrected On Site.
- Observed unnecessary items on the premise. TOOLS WITH DRY STORAGE ,PAPERS UNBRELLA LOTS OF STUFF
- Observed walk-in cooler gasket torn/in disrepair.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. SUSHI RICE AT 115 FOR 2 HOURS
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MANY ITEMS IN REACH IN COOLER AND WALK IN COOLER Repeat Violation. This violation must be corrected by : 5/29/12.
- Washer/dryer improperly located where there is exposed food, equipment, utensils, linens, or unwrapped single-use and single-service articles. IN KITCHEN
- Critical - Water pressure lacking at fixtures that require the use of water.REAR HAND WASH SINK
- Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 PPM IN SANIBUCKETS Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name. MANY
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3/27/2012 | Routine - Food | Warning Issued |
- Critical - No handwashing sign provided at a handsink used by food employees. kitchen .
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. - walkin freezer .
- Observed ice scoop with handle in contact with ice. ice machine .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons next to rice steamer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers and packets of cooked rice - walkin cooler .
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11/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor. walkin cooler .
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. utensils.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons by rice steamer .
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
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6/28/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. Repeat Violation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. bottled water .
- Critical - Observed food stored on floor. walkin freezer .
- Critical - Observed handwash sink used for purposes other than handwashing. plastic containers .
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only.
- Observed ice scoop with handle in contact with ice. ice machine .
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. bulk bins - dry storage.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons by rice steamer .
- Wet wiping cloth not stored in sanitizing solution between uses. sanitizer bucket not set up. Corrected On Site.
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2/3/2011 | Routine - Food | Administrative complaint recommended |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. multiple containers - walkin cooler .
- Critical. Observed food stored on floor. walkin freezer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoon at soup station .
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. cut salad greens in grocery sack - walkin cooler .
- Observed hood filters installed horizontally, rather than vertically. For reporting purposes only. one hood filter .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm. service call advised - use 3 compartment sink until repaired .
- Critical. Hot water not provided/shut off at employee hand wash sink. kitchen .
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical. Observed container of medicine improperly stored. with food - dry storage .
- Carbon dioxide/helium tanks not adequately secured.
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9/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor. walkin freezer .
- Critical. Observed food stored on floor. walkin cooler .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. spoons at soup station .
- Observed employee with no hair restraint.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed handwash sink used for purposes other than handwashing. utinsils .
- Critical. No handwashing sign provided at a handsink used by food employees. kitchen .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. sanitizer bucket - chlorine greater than 200ppm .
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4/6/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. see # 4.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. front display case at 48 - 50 degrees . relocate PHF to other cooling units until display case is repaired . service call advised .
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. drink ice bin adjacent to handwash sink - no splash guard - wait station .
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. shell eggs over produce - WIC.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed handwash sink used for purposes other than handwashing. utinsils - kitchen .
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. advised .
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11/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/14/2009 | Routine - Food | Call Back - Complied |
| No report available. | 1/28/2009 | Routine - Food | Warning Issued |
| No report available. | 7/30/2008 | Routine - Food | Warning Issued |
| No report available. | 7/2/2008 | Routine - Food | Call Back - Complied |
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