- No Violations Were Observed
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8/12/2010 | 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.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 70 degrees
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fish next to cooked pasta in walkin cooler.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. meet over lettuce.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. walkin cooler.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. meet cutting area.
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. Corrected On Site.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- 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. Pro
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2/19/2010 | Routine - Food | Emergency Order Callback Complied |
- 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.
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 70 degrees
- Critical. Violation: 05-08-1 No thermometer provided to measure temperature of food product.
- Critical. Violation: 08A-22-1 Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fish next to cooked pasta in walkin cooler.
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. meet over lettuce.
- Critical. Violation: 08A-28-1 Observed food stored on floor.
- Critical. Violation: 08B-01-1 No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Violation: 10-03-1 Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Violation: 12B-03-1 Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Violation: 13-03-1 Observed employee with no hair restraint.
- Violation: 15-17-1 Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Violation: 15-25-2 Hood filters not equipped with a drip tray. For reporting purposes only.
- Violation: 15-28-2 Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. Violation: 17-07-1 No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-18-1 Observed soil residue in drip well.
- Critical. Violation: 22-20-1 Observed buildup of slime in the interior of ice machine.
- Critical. Violation: 22-24-1 Observed buildup of slime on soda dispensing nozzles.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up. walkin cooler.
- Violation: 29-08-1 Plumbing system in disrepair. 3cs
- Critical. Violation: 31-08-1 Hand sink missing in food preparation room or area.
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by 60 plus live roaches found in kitchen.
- Critical. Violation: 35B-04-1 Outer openings of establishment cannot be properly sealed when not in operation.
- Violation: 37-01-1 Ceiling tile missing.
- Violation: 37-02-1 Observed hole in wall.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.
- Critical. Violation: 45-07-2 Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Violation: 47-04-2 Observed frayed/spliced electrical wires. For reporting purposes only. meet cutting area.
- Critical. Violation: 48-12-2 No current boiler certification provided/available. For reporting purposes only.
- Critical. Violation: 50-09-1 Hotel and Restaurant license not properly displayed. Corrected On Site.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- 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. Pro
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2/18/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Stop Sale issued due to adulteration of food product. STRAWBERRIES WITH FUNGUS.
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). SUSHI RICE 70 BEEN OUT OF TEMP FOR MORE THEN 4 HOURS. STORED AT ROOM TEMP.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. rice 70 degrees
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. fish next to cooked pasta in walkin cooler.
- Critical. Observed raw animal food stored over ready-to-eat food. meet over lettuce.
- Critical. Observed food stored on floor.
- Critical. No monitoring of buffet/salad bar by employee trained in safe operating procedures.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.
- Hood filters not equipped with a drip tray. For reporting purposes only.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in drip well.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Critical. Observed buildup of soiled material on racks in the reach-in cooler.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. food prep area.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.oven top.
- Observed gaskets with slimy/mold-like build-up. walkin cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Plumbing system in disrepair. 3cs
- Critical. Hand sink missing in food preparation room or area.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory. no soap in throughout the restaurant.
- Critical. Observed roach activity as evidenced by 60 plus live roaches found in kitchen.
- Critical. Observed small flying insects in bar area.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Ceiling tile missing.
- Observed hole in wall.
- Observed wall in disrepair.
- Observed ceiling soiled with accumulated food debris.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Lights missing the proper shield, sleeve coatings or covers.
- Observed unnecessary items on the premise. BROKEN PRINTER BY MEAT CUTTING AREA
- Critical. Observed misalignment of hood suppression system nozzles. For reporting purposes only.
- Critical. Observed frayed/spliced electrical wires. For reporting purposes only. meet cutting area.
- Critical. No current boiler certification provided/available. For reporting purposes only.
- Critical. Establishment operating without a current Hotel and Restaurant license. Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
- No copy of latest inspection report.
- 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
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2/17/2010 | Routine - Food | Emergency order recommended |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.PORK RIBS AT 54 DEGREES Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed food stored on floor.
- Observed gaskets/seals on cold holding unit in poor repair.
- Observed walk-in cooler gasket torn/in disrepair.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed encrusted material on can opener.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.SUSHI AREA HANDWASH SINK
- Observed wall in disrepair.REAR KITCHEN
- Observed wall soiled with accumulated grease.
- Observed attached equipment soiled with accumulated grease.
- 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 Corrected On Site.
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10/23/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/5/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Inspection Completed - No Further Action |
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