- Basic - Buildup of food debris/soil residue on equipment door handles. In atlas Bar.
- 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 - Employee with ineffective hair restraint while engaging in food preparation.
- Basic - Food debris accumulated on bar floor in atlas bar/behind equipment.
- Basic - Gaskets with slimy/mold-like build-up. In atlas bar.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use knife/knives stored in crack between equipment. In atlas oyster bar.
- Basic - Light shield damaged/in disrepair.
- Basic - Reach-in cooler gasket torn/in disrepair in atlas oyster bar.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wall in disrepair. Behind hot water heater in atlas bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Raw animal food stored over ready-to-eat food. Shell eggs over milk in WIC.
- High Priority - Small flying insects in bar area.
- High Priority - Toxic substance/chemical stored by or with food. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
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10/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food (fish) stored on floor in walk-in freezer.
- Basic - Food (bread) stored on floor in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food (gumbo-55f-5/11/14, potatoes-53f-5/11/14, turnip greens-54f-5/11/14) heated to a temperature above 135 degrees Fahrenheit not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (shrimp-49f). Operator instructed to ice item. **Corrected On-Site**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Accumulation of soil in soda dispensing nozzles at bar.
- Intermediate - Cold water not provided/shut off at employee handwash sink at sushi bar.
- Intermediate - No soap provided at handwash sink at cookline.
- Intermediate - Observed handwash sink at cookline clogged with debris.
- Intermediate - Reach-in cooler not 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. Unit observed at 49f.
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (bread) stored on floor in walk in freezer.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit (72f). **Corrected On-Site**
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food (grits - 50f, 12/31/13) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- High Priority - Cooked/heated potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit (fish - 46f). **Corrected On-Site**
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1/2/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Ice scoops at front line with handles in contact with ice.
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food (grits) and rim of the container.
- High Priority - Employee touching ready-to-eat food (cucumber) 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food (sauce - 47f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit (45f). **Corrected On-Site**
- Intermediate - Accumulation of soil in soda nozzles at bar.
- 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 (47f).
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline.
- Intermediate - Reach-in cooler not 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 (45f).
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9/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - In-use knife stored between pieces of equipment at cook line. **Corrected On-Site**
- Basic - Light shields in walk in cooler and freezer are damaged/in disrepair.
- High Priority - Melon cold held at greater than 41 degrees Fahrenheit (44f). **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food (peaches - 52f) cold held at greater than 41 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Cold holding equipment (walk in cooler) 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.
- Intermediate - Handwash sink used for purpose (thawing spinach) other than handwashing. **Corrected On-Site**
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6/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Dusty ceiling tiles and/or air conditioning vent covers at cookline.
- Basic - Food (fish) stored on floor in walk in freezer.
- Basic - In-use knife/knives stored in cracks between pieces of equipment at cookline.
- Basic - No handwashing sign provided at hand sink at end of cookline.
- Intermediate - Handwash sink at cookline not accessible for employee use at all times.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cookline handsink.
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2/21/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Food (spinach) stored on floor in walk in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) food (rice) cold held at greater than 41 degrees Fahrenheit (44f). **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin at wait station.
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1/8/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food (mashed potatoes) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (47F).
- In-use utensil not stored with handle above the top of potentially hazardous food (rice) and the container.
- Lights at wait station missing the proper shield, sleeve coatings or covers.
- Critical - No handwashing sign provided at handsink at cookline.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Critical - Observed food (lettuce) stored on floor in walk in cooler.
- Critical - Observed hand wash sink at cookline used for purpose (storage) other than washing hands.
- Critical - Observed unlabeled spray bottle at wait station.
- Critical - Stop Sale issued on potentially hazardous food (mashed potatoes) due to temperature abuse (see Stop Sale Notice).
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8/23/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food (potatoes) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (51F).
- Critical - No handwashing sign provided at handsink at end of cookline.
- Observed cutting board at cookline grooved/pitted and no longer cleanable.
- Critical - Observed food (potatoes) stored on floor in the walk in cooler.
- Critical - Observed food (shrimp) stored on floor in the walk in freezer.
- Observed in-use utensil (scoop) at cooklind stored in standing water less than 135 degrees Fahrenheit.
- Critical - Stop Sale issued on potentially hazardous food (potatoes) due to temperature abuse (see Stop Sale Notice).
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4/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment at cookline incapable of maintaining potentially hazardous food at proper temperatures (52F).
- Critical - Cold holding equipment at sushi bar incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical - Covered waste receptacle not provided in employee bathroom.
- In-use utensil at frontline not stored with handle above the top of potentially hazardous food (rice) and the container.
- In-use utensil not stored with handle above the top of potentially hazardous food (rice) and the container.
- Critical - Observed cloth used as a food-contact (rice) surface at sushi bar.
- Observed cutting board at cookline grooved/pitted and no longer cleanable.
- Observed dusty ceiling tiles and/or air conditioning vent covers at cookline.
- Critical - Observed food (potatoes, lettuce) stored on floor in walk in cooler.
- Critical - Observed food (shrimp) stored on floor in walk in freezer.
- Critical - Observed possible cross-contamination of stored food (rice) and hand sink at sushi bar.
- Critical - Observed potentially hazardous food (chicken) cold held at greater than 41 degrees Fahrenheit (52F).
- Critical - Observed potentially hazardous food (rice) cold held at greater than 41 degrees Fahrenheit (46F). Corrected On Site.
- Critical - Observed potentially hazardous food (tuna) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food (chicken) due to temperature abuse (see Stop Sale Notice).
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11/1/2011 | Routine - Food | Warning Issued |
- Critical - Observed buildup of soil in soda dispensing nozzle at bar.
- Observed dusty ceiling tiles and/or air conditioning vent covers at cookline.
- Critical - Observed expired employee training records.
- Critical - Observed food (fish) stored on floor in walk in freezer.
- Critical - Observed food (pork) stored on floor in walk in cooler.
- Critical - Observed food (sweet potatoes) stored on floor in walk in cooler.
- Critical - Observed hand wash sink at end of cookline used for purpose (storage) other than washing hands.
- Critical - Observed hand wash sink at sushi bar used for purpose (thawing) other than washing hands. Corrected On Site.
- Critical - Observed soil buildup inside ice bin at wait station.
- Critical - Observed stacked/uncovered pans of food (garlic) in cookline cooler.
- Critical - Observed toxic item (degreaser) stored by utensils at end of cookline.
- Critical - Observed unlabeled spray bottle at bar.
- Critical - Portable ABC fire extinguisher at bar 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.
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8/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted can (pumkin).
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food (poultry) cold held at greater than 41 degrees Fahrenheit (50F).
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures (45F). Unit was found with drawer cracked open. Unit now maintaining 41F. Operator instructed to monitor unit. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit at bar.
- Critical. Observed soiled reach-in cooler gaskets on unit at bar.
- Critical. Observed soiled reach-in cooler gaskets on unit at end of cookline.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. Observed interior of reach-in cooler at bar soiled.
- Critical. Observed buildup of soil on condensor fan in walk in cooler.
- Waste lines (2) missing at soda gun holsters at bar.
- Observed dusty ceiling tiles and/or air conditioning vent covers at wait station.
- Observed dusty ceiling tiles and/or air conditioning vent covers at cookline.
- Critical. Portable k class 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.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Observed potentially hazardous food (fish) cold held at greater than 41 degrees Fahrenheit (44F). Corrected On Site.
- Critical. Cooked potentially hazardous food (grits, collards, gumbo) not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours (59F, 52F, 53F). Corrected On Site.
- Critical. Cold holding equipment (sushi cooler) incapable of maintaining potentially hazardous food at proper temperatures (44F). Operator instructed to monitor unit.
- Critical. Observed raw animal food (poultry) stored over ready-to-eat food (sauce) in walk in cooler. Corrected On Site.
- Critical. Observed food (shrimp) stored on floor in walk in freezer.
- In-use utensil in nonpotentially hazardous food (flour) not stored with handle above top of food within a closed container.
- Observed ice scoop with handle in contact with ice at wait station.
- Critical. Observed food employee touching ready-to-eat food (sushi) with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed gaskets/seals on cold holding unit at cookline in poor repair.
- Observed gaskets/seals on cold holding unit at end of cookline in poor repair.
- Observed cutting board at cookline grooved/pitted and no longer cleanable.
- Observed cutting board at salad preperation station grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets on unit at cookline.
- Critical. Observed soiled reach-in cooler gaskets on unit at end of cookline.
- Critical. Observed soil buildup inside ice bins (2) at wait station.
- Critical. Observed interior of reach-in cooler at cookline soiled with accumulation of food residue.
- Observed utensils (knife) stored in crevices between equipment. Corrected On Site.
- Observed dusty ceiling tiles and/or air conditioning vent covers all along cookline.
- Critical. Observed unlabeled spray bottle at cookline.
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10/20/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed buildup of soil inside soda dispensing nozzles (2) at bar.
- Waste line missing at soda gun holster at bar.
- Critical. Handwashing cleanser lacking at handwashing sink at dishmachine.
- Critical. Handwashing cleanser lacking at handwashing sink at wait station.
- Observed dusty ceiling tiles and/or air conditioning vent covers at wait station.
- Observed dusty ceiling tiles and/or air conditioning vent covers at end of cookline.
- Critical. Portable ABC fire extinguisher at entrance to kitchen 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.
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1/8/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food (dressing) cold held at greater than 41 degrees Fahrenheit (45F). Corrected On Site.
- Critical. Cold holding equipment (salad cooler) incapable of maintaining potentially hazardous food at proper temperatures (45F). Operator instructed to monitor unit.
- Critical. Observed food (seafood) stored on floor in walk in freezer.
- Critical. Observed bare hand contact of ready-to-eat food (sushi) by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- Observed ice scoop at bar with handle in contact with ice.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed buildup of soil in the interior of ice machine.
- Critical. Observed soil buildup inside ice bin at wait station.
- Critical. Observed buildup of soil inside soda dispensing nozzles at outside bar.
- Critical. Observed buildup of soil inside soda dispensing nozzle at bar.
- Critical. Observed buildup of soil inside soda dispensing nozzle at bar.
- Waste line missing at soda gun holster at outside bar.
- Observed dusty ceiling tiles and/or air conditioning vent covers at cookline.
- Critical. Observed unlabeled spray bottle at grill.
- Critical. Portable ABC fire extinguisher not fully charged. For reporting purposes only.
- Critical. Portable ABC 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. Portable ABC 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. Observed obstructed exit near sushi bar. For reporting purposes only.
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11/30/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food (sugar) at cookline removed from original container not identified by common name.
- Critical. Observed improper vertical separation of raw animal foods (chicken, beef) in walk in cooler.
- Critical. Observed raw animal food (beef) stored over ready-to-eat food (asparagus) in cooler across from grill.
- Critical. Observed food (tomatoes) stored on floor in walk in cooler.
- Critical. Observed food (chicken) stored on floor in walk in freezer.
- Critical. Atlas: Observed soil buildup inside ice bin.
- Critical. Observed buildup of soil inside soda dispensing nozzles at bar.
- Critical. Atlas: Observed buildup of soil inside soda dispensing nozzles at bar.
- Critical. Observed buildup of soil on lid of reach in cooler at end of cookline.
- Observed residue build-up in handwash sink at entrance to kitchen.
- Observed grease accumulated on kitchen floor under cookline equipment.
- Ceiling tile missing at dish machine.
- Critical. Observed unlabeled spray bottle at side entrance to kitchen.
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8/18/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/17/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Call Back - Complied |
| No report available. | 12/17/2008 | Routine - Food | Warning Issued |
| No report available. | 8/19/2008 | Routine - Food | Inspection Completed - No Further Action |
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