- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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09/30/2014 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee wearing soiled apron.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Food stored in holding unit not covered.
- Basic - Food stored on floor.
- Basic - In-use utensil for nonpotentially hazardous (non-time/temperature control for safety) food not stored in a clean, protected location.
- 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 - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Utensils in poor condition.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wood food-contact surface not properly sealed.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Displayed food not properly protected from contamination.
- High Priority - Food server handling soiled dishes or utensils then clean dishes/utensils without washing hands.
- High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.
- High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. **Corrected On-Site**
- Intermediate - Accumulation of food debris/grease on food-contact surface.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink does not have enough water pressure to properly wash hands at men's restroom.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/18/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Soiled reach-in cooler gaskets.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
- High Priority - Raw animal food not properly separated from ready-to-eat food.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
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4/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - OBSERVED ACCUMULATION OF DEBRIS INSIDE WAREWASHING MACHINE RACKS.
- Basic - OBSERVED BOWL OR OTHER CONTAINER WITH NO HANDLE USED TO DISPENSE FOOD.
- Intermediate - OBSERVED CUTTING BOARD(S) STAINED/SOILED.
- High Priority - OBSERVED EMPLOYEE TOUCHING READY-TO-EAT FOOD WITH THEIR BARE HANDS. FOOD WAS NOT BEING HEATED AS A SOLE INGREDIENT TO 145 DEGREES FAHRENHEIT OR IMMEDIATELY ADDED TO OTHER INGREDIENTS TO BE COOKED/HEATED TO THE MINIMUM REQUIRED TEMPERATURE TO ALLOW BARE HAND CONTACT.
- Basic - OBSERVED FOOD STORED IN DRY STORAGE AREA NOT COVERED. BAG OF SUGAR.
- Basic - OBSERVED FOOD STORED ON FLOOR.
- Basic - OBSERVED HOOD SOILED WITH ACCUMULATED GREASE.
- Basic - OBSERVED INTERIOR OF MICROWAVE SOILED WITH ENCRUSTED FOOD DEBRIS.
- Basic - OBSERVED NONFOOD-GRADE PLASTIC TO-GO/THANK YOU BAGS USED IN DIRECT CONTACT TO STORE FOOD.
- High Priority - OBSERVED POTENTIALLY HAZARDOUS FOOD COLD HELD AT GREATER THAN 41 DEGREES FAHRENHEIT. CUT LETTUCE AND BEAN SPROUTS AT 50 DEGREES FAHRENHEIT.
- High Priority - OBSERVED RAW ANIMAL FOODS NOT PROPERLY SEPARATED FROM EACH OTHER IN HOLDING UNIT.
- Intermediate - OBSERVED READY-TO-EAT, POTENTIALLY HAZARDOUS FOOD PREPARED ONSITE AND HELD MORE THAN 24 HOURS NOT PROPERLY DATE MARKED.
- Intermediate - OBSERVED REQUIRED EMPLOYEE TRAINING EXPIRED FOR ALL EMPLOYEES.
- Intermediate - OBSERVED SOIL RESIDUE IN FOOD STORAGE CONTAINERS.
- High Priority - OBSERVED SPRAY HOSE AT DISH SINK LOWER THAN FLOOD RIM OF SINK.
- Basic - REUSE OF SINGLE-SERVICE ARTICLES.
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11/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Soiled reach-in cooler gaskets.
- 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 - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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3/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food stored on floor.bag of rice
- Observed grease accumulated under cooking equipment.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Plumbing system in disrepair.mop sink hot water handle missing
- Wet mop not hung to dry.
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8/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- DUMPSTER LID OPEN.
- Critical - OBSERVED FREEZER GASKET SOILED.
- OBSERVED FRUIT NOT COVERED.
- OBSERVED IMPROPER FOOD STACKING IN REACH IN COOLER.
- OBSERVED IMPROPER SURFACE FOR OIL TRAP.
- Critical - OBSERVED LIME DEPOSIT INSIDE DISHWASHER.
- OBSERVED NO HAIR RESTRAINTS ON DISHWASHER.
- OBSERVED PERSONAL ITEMS ABOVE FOOD ITEMS (PURSES).
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3/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - No thermometer provided to measure temperature of food product.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Observed food debris accumulated on kitchen floor.behind equipment
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.shelving around
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Observed wall soiled with accumulated food debris.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Unwrapped single-service utensils not presented so that only the handles are touched.
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11/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.(hand sink/vegetable )
- Lights missing the proper shield, sleeve coatings or covers.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed food stored on floor.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods. (fish/vegetable )
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. (beef/vegetable )
- Observed nonfood-grade containers used for food storage.[rice ]
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken 60 degrees for 1 hour.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed soiled reach-in cooler shelves.
- Critical - Observed toxic item improperly stored. clorine next to rice.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Reach-in cooler not cleaned prior to accumulation of soil residue.
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5/20/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.[at room temperature] Corrected On Site.
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Displayed food not properly protected from contamination.[food being in touch with cloth towels as covering]
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.[dishwasher]
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Observed gaskets with slimy/mold-like build-up.
- Critical. Water pressure lacking at fixtures that require the use of water.[ only womens restroom fixture-poor pressure]
- Plumbing system in disrepair.[3-comp sink at sushi kitchen]
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Ceiling tile missing.[rear]
- 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.[rear]
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9/3/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
- Critical. Observed food being cooled by nonapproved method. Corrected On Site.
- Critical. Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical. Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed accumulation of debris in warewashing machine and associated equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Rice cooker tables
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Observed take-home food container refilled with potentially hazardous food.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
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12/4/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed food stored on floor.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Observed floor-mounted equipment not sealed or with legs providing at least 6-inch clearance between floor and equipment.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed interior of reach-in freezer soiled with accumulation of food residue.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hand sink missing in food preparation room or area.Coffee and tea prep area.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed the accumulation of dead or trapped insects in kitchen area light covers
- Observed grease accumulated on kitchen floor.Under equipment
- Observed hole in wall.
- Observed wall soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed toxic item stored in food preparation area.
- Critical. Observed a splitter/multi-plug adapter in use. For reporting purposes only.
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7/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 1/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/3/2008 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 8/22/2008 | Routine - Food | Inspection Completed - No Further Action |
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