- Basic - Accumulation of debris inside warewashing machine.
- Basic - Air vents above bathroom entrance hall were soiled.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On outside of food containers in dry storage area.
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dry storage food containers not covered next to fryer. **Corrected On-Site**
- Basic - Employee food stored next to customer food in walk in cooler. **Corrected On-Site**
- Basic - Missing drain plug at dumpster.
- Basic - Packaged food has no English labeling. For dry powdered food container in dry storage area.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
- High Priority - Employee touch hat, the. Proceeded to prepare food without changing gloves or washing hands.
- High Priority - Raw animal food stored over ready-to-eat food. Raw chicken over ready to eat sauces in walk in cooler. **Corrected On-Site**
- High Priority - Raw chicken stored in contact with raw beef on cookline reach in freezer next to rear kitchen exit.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice. Operator was using time to control product.
- Intermediate - Operator stated that soda nozzles were cleaned every other night. Food contact surfaces must be cleaned every 24 hours.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing purple liquid on dishmachine. **Corrected On-Site**
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10/30/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Food stored in dry storage area not covered. Container of flour. **Warning**
- Basic - Grease accumulated under cooking equipment. Under fryer and stove in kitchen. **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Container of raw shrimp in three compartment sink. **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Container of sugar in dry storage area. **Warning**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm chlorine. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Raw chicken sitting at baseboard of three compartment sink. 71°f. Operator was unable to verify how long product had been out of temperature. Product was not in the process of preparation or cooling Corrective Action: operator was asked to place products in an environment of 41°f or lower for cold holding. Product was not being controlled by time either. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.Observed raw chicken stored in a manner in which it could have potentially dripped into raw beef inside main cookline make table reach in cooler. **Corrected On-Site** **Warning**
- High Priority - Single-use gloves not changed as needed after changing tasks. Observed food handler sweep with gloves on, then with same gloves on touch a frozen tray of food. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Warning**
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08/06/2014 | Routine - Food | Warning Issued |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case/container/bag of food stored on floor in walk-in cooler
- 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. / on shelf above 3 compartment sink
- Basic - Food buckets stored on floor.
- Basic - Food stored in a prohibited area. /. Open container of fried chips stored at hallway access by customers
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food./ in walk in cooler
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored. / with food at cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. /. Corn starch and water mixture temped 79F **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in chest freezer - not all products commercially packaged.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer - not all products commercially packaged.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. / wiping cloth, utensils, at wait station
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. / in walk in cooler
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3/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean utensils stored between crevice of reach in cooler on cookline. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. One food handler.
- Basic - Grease accumulated under cooking equipment. Underneath wok in kitchen.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Unwashed produce (looked like scallions) in the walk in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket near fryer tested 0 ppm chlorine.
- High Priority - In cookline make table reach in cooler, raw chicken was stored behind a container of raw beef in a manner in which the raw chicken could have dripped into the raw beef. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At the wok: raw eggs 58°f, cornstarch and water mixture 78°f. Products were not in the process of preparation or cooling. Products were not stop saled due to operators testimony. Corrective Action: operator placed products into an environment maintaining 41°f or lower.
- 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. No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator stated that he was using time procedure for sushi rice but could not provide time marking or time procedure. Product was not stop sale because of operators testimony.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Operator stated that he was using time procedure for sushi rice but could not provide time marking or time procedure.
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on hood filters
- Basic - Cutting board has cut marks and is no longer cleanable. AT COOKLINE
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. AT DINING ROOM WAIT STATION
- Basic - Food stored in a prohibited area. A POT OF FRIED NOODLES STORED AT HALLWAY USED BY GUESTS TO GO TO THE RESTROOMS
- Basic - Hood soiled with accumulated grease.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. WHOLE TONG WAS ON TOP OF FRIED NOODLES, AT HALLWAY
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. INSIDE SUSHI BAR REACH IN COOLER
- Basic - Soiled reach-in cooler gaskets. AT SUSHI BAR REACH IN COOLER
- Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
- Basic - Working container of food not labeled in English.
- Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation**
- High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. SANITIZING SOLUTION AT 0 PPM CHLORINE
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. CORN STARCH AND WATER MIXTURE WAS 74F AT COOKLINE
- High Priority - Toxic substance/chemical stored by or with food. BOTTLE OF WINDOW CLEANER STORED NEXT TO BOX OF SUGAR PACKETS, AT DINING ROOM WAIT STATION
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. RAW SUSHI ITEMS WERE NOT IDENTIFIED ON MENUS
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. IN MEN'S ROOM
- Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. OBSERVED A SMALL CHILD IN THE KITCHEN **Corrected On-Site**
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3/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean food pans not stored inverted or in a protected manner./ Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. / at dining room wait station Corrected On Site.
- No suitable facilities provided to store employee clothing and other possessions. / a black computer-like bag stored on rack with utensils, at end of cookline / Corrected On Site.
- Non-handled bowl used as food scoop, inside rice container
- Observed a grill stored with food. / on rack outside WIF
- Observed build-up of grease inside fryer cabinets
- Observed employees handling exposed food with no hair restraint. / in kitchen
- Critical - Observed food buckets stored on walk-in cooler floor. Repeat Violation.
- Observed gaskets with slimy/mold-like build-up. / at cookline RIC
- Observed gaskets with slimy/mold-like build-up. / sushi bar RI cooler
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. / raw beef stored next to cooked wings, in WIC Repeat Violation.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw meats/beef stored over RTE sauce buckets, in WIC Repeat Violation.
- Observed scoop with handle in contact with rice.
- Critical - Observed toxic item improperly stored. [ a tube of Liquid Nail stored with paper napkins, at dining room wait station
- Critical - Oil containers not mark labeled, on rack outside WI FREEZER
- Critical - Portable fire extinguisher(s) obstructed from view. For reporting purposes only. / fire extinguisher blocked by a storage rack, by kitchen rear door
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [ sushi rice at 82 F, at sushi bar] Corrected On Site discarded by operator .
- Critical - Working containers of food removed from original container not identified by common name. / at corner of cookline / Corrected On Site.
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9/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit. / at cookline / Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. / at wait station / Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed food buckets stored on floor. / in kitchen and WIC
- Observed grease accumulated under cooking equipment.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. / raw chicken and beef stored above RTE sauce and cooked shrimp in WIC
- Critical - Observed interior of microwave soiled. / in kitchen
- Critical - Observed location of designated employee eating, drinking, or smoking area causing possible cross-contamination. / A water bottle on food prep table by cookline /
- Observed residue build-up on bottom shelf of steam table
- Critical - Observed toxic item stored by utensils. / at wait station / Corrected On Site.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Raw animal food not properly separated from ready-to-eat food. / RTE shrimp and imitation crabmeat stored in the same tray with raw fish, in RIC at sushi bar Corrected On Site.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. / cooked shrimp in WIC
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3/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- 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
- Observed gaskets with slimy/mold-like build-up. / at cookline
- Critical - Observed reach-in cooler shelving soiled with accumulation of food residue./at cookline
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9/28/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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