- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Chicken cook line.
- Basic - Case/container/bag of food stored on floor in dry storage area. Bags of onions.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Gaskets with slimy/mold-like build-up. Front line cooler.
- Basic - Nonfood-grade bags used in direct contact with food. Walk in freezer.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Handwash sink used for purposes other than hand washing...Sushi prep area.
- Intermediate - Soil residue in food storage containers.
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3/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/15/2013 | Complaint Full | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food.various bulk containers **Repeat Violation** **Warning**
- Basic - Build-up of grease on nonfood-contact surface.fryer cabinets **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Soil residue build-up on nonfood-contact surface.can opener base. **Warning**
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Veg over rte shrimp and various other items **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice at 88 d.f. Not time marked, cooked chicken at cookline **Warning**
- 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. Handling lettuce for salad **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.chicken at cook line 60 d.f. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler.raw fish with cooked shrimp **Warning**
- Intermediate - Cutting board(s) stained/soiled. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. **Warning**
- Intermediate - Encrusted material on can opener blade. **Warning**
- Intermediate - Handwash sink not accessible for employee use at all times.bucket in sink **Warning**
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Cooked shrimp,and dumplings covered in wic and 77 d.f. **Warning**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various items in reach in and walk in held over 24 hrs not date marked **Warning**
- Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellowish liquid **Warning**
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10/25/2013 | Complaint Full | Warning Issued |
- No Violations Were Observed
|
4/4/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. Bulk containers
- Basic - Case of single-service articles stored on floor in dry storage area.
- Basic - Old food stuck to clean dishware/utensils. Bowl
- Basic - Reuse of single-use number 10 cans. For brown sauce
- Basic - Single-use containers (boxes and/or cans) reused for the storage of food. For spring rolls, rice noodles
- Basic - Soil residue build-up on nonfood-contact surface. Outside of soup kettles
- Basic - Stored food not covered in walk-in cooler. Beef, sauce, fish
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Stored over ready to eat foods and prepped vegetables
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working container of food not labeled in English. All bulk containers
- Basic - Working containers of food removed from original container not identified by common name. Sauce bottles
- High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop strings etc,
- High Priority - Operator unable to provide documentation for source of fish.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Fish 50?, several kinds , shrimp, 50? in sushi cooler
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.chicken stock 100? cook line, **Corrected On-Site**
- High Priority - Raw animal food not properly separated from ready-to-eat food. Bowl with cream cheese stored directly on pan of raw meat
- High Priority - Raw animal food stored over ready-to-eat food. Raw meat in an stored directly on onions
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw fish and raw beef stored in same pan
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Sushincooler
- Intermediate - Encrusted, soiled material on slicer.
- Intermediate - Food preparation sink has soil/old food residue. 3 comp
- Intermediate - Handwash sink not accessible for employee use at all times. Sushi hand wash sink blocked by rice cooker
- Intermediate - Hot water not provided/shut off at employee handwash sink. Cook line
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, sauces, chicken etc,
- Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical
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4/3/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
12/6/2012 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.make table **Warning**
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.flour etc. in bulk containers. **Warning**
- Observed employee with no hair restraint. **Corrected On-Site** **Warning**
- Critical - Observed handwash sink used for purposes other than handwashing.food debris in sink **Warning**
- 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.make table. Bowl being used. **Warning**
- Critical - Observed interior of microwave soiled. **Warning**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken at cook line. Chicken ,shrimp, beef at cook line make table 50 - 58 d.f. Less than 4 hrs. Advised to rapid chill to 41 d.f. Or below. **Warning**
- Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
|
12/5/2012 | Routine - Food | Warning Issued |
- Critical - Observed employee eating in a food preparation or other restricted area.
- Critical - Observed food stored on floor.Panko
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food thawed in an improper manner.
- Critical - Observed uncovered food in holding unit/dry storage area.walk in cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
|
5/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.cook line
- Critical - Observed container of medicine improperly stored.cook line
- Critical - Observed food being cooled by nonapproved method.leave foods uncovered while cooling.
- Critical - Observed food stored in used containers. Bean sprout containers.
- Critical - Observed handwash sink used for purposes other than handwashing.Utensils and food debris in sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.chicken at cook line @67 d.f.Less than 4 hrs. Placed in freezer to rapid chill. Less than 1lb of product.
- Critical - Observed potentially hazardous food thawed at room temperature.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
12/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
4/22/2011 | Routine - Food | Call Back - Complied |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed build-up of grease on nonfood-contact surface.hood filters
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.batter at cookline 73 d.f.
- Critical - Observed raw animal food stored over ready-to-eat food. raw beef,chicken over rte wontons ,ice cream
- Critical - Observed raw animal food stored over ready-to-eat food.raw chicken ,pork over rte vegetables in walk in cooler.
- Critical - Observed toxic item stored by food.tylenol
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. MANY
|
4/21/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
9/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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