- Basic - Bowl or other container with no handle used to dispense food, used to scoop batter, by cooks line. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment, by cooks line. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by cooks line. **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 was 0 ppm. **Warning**
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4/16/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food, used to scoop batter, by cooks line. **Warning**
- Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash., water containers by server station. **Warning**
- Basic - Clean knives/utensils stored in crevices between equipment, by cooks line. **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. **Corrected On-Site** **Warning**
- Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- Basic - Equipment in poor repair, deli reach in cooler in front of flat broiler had ambient temp of 50°f. **Warning**
- Basic - Food stored in a location that is exposed to splash/dust, bottles of oil by handsink, by cooks line. **Warning**
- Basic - Food stored on floor, bucket of sauce and bottle of oil, by cooks line, and tub with sauce inside walk in cooler. **Warning**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, by cooks line. **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food., holding Krab rangoons inside reach in freezer. **Corrected On-Site** **Warning**
- Basic - Squeeze bottle containing a food product not labeled, kitchen area. **Warning**
- Basic - Standing water in floor drain/floor drain draining very slowly, 3 compartment sink. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
- Basic - Water leaking from faucet/faucet handle., by dishwashing machine. **Warning**
- High Priority - Cut lettuce/cabbage/spinach/kale/chard cold held at greater than 41 degrees Fahrenheit, cabbage was 50°f, mushrooms 51°f. Top of deli unit in front of flat broiler. **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 was 0 ppm. **Warning**
- High Priority - Employee failed to wash hands before putting on gloves to work with food, cooks. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food, sushi chef , sushi area. **Warning**
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb, mop sink. **Warning**
- High Priority - Pesticide/insecticide labeled for household use only present in establishment, bottle of bed bug and flea killer, under 3 compartment sink. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, flour batter was 71°f, product was discarded by cooksline, deep fryer. **Corrected On-Site** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, uncovered container with raw unshelled eggs stored inside container with suchinni, inside reach in cooler by dry storage area **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, container with raw chicken over boxes of shrimp inside walk in freezer. **Warning**
- High Priority - Raw shrimp cold held at greater than 41 degrees Fahrenheit,was 48°f, inside deli unit by deep fryer. **Warning**
- Intermediate - Employee used handwash sink as a dump sink, dumping ice by server station front kitchen area. **Warning**
- Intermediate - Handwash sink used for purposes other than washing towels, sushi area. **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. repeat violation 11-13-13. **Warning**
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4/14/2014 | Routine - Food | Warning Issued |
- Basic - Bathroom door not self-closing. Women's restroom
- Basic - Case/container/bag of food stored on floor in kitchen. Oil
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Cutting board has cut marks and is no longer cleanable. All
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Server portioning soup,rice without any hair restraint for loose head hair Mgr gave him cap to put on **Corrected On-Site**
- Basic - Food stored in undrained ice. Cooked broccoli at RIC on cook line
- Basic - Ice scoop handle in contact with ice. At soda station in the kitchen **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between sandwich top unit and prep table by fryer **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice Cream scoops **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. On cook line
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.flour,salt **Corrected On-Site**
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Noodles at 46 f in RIC ( hibachi ) cooler in the kitchen
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi hef **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. Cook **Corrected On-Site**
- High Priority - Live, small flying insects in food storage area. By soda bag in box
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Batter at 59 f as per mgr less than two hours. Operator moved batter to cooler. Explained TPHC , ambient cooling. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs in the back of rte vegetables at sandwich top unit **Corrected On-Site** **Repeat Violation**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200 ppm **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Intermediate - Employee used handwash sink as a dump sink.dumping water in HWS by soda machine **Corrected On-Site** **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Trays in HWS by three compartment sink **Corrected On-Site**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Mgr arrived BO YUAN DAI **Corrected On-Site**
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11/13/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Exterior door has a gap at the threshold that opens to the outside., habashi area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses., throughout.
- Basic - Wiping cloth/towel used under cutting board.
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods, raw sushi fish was stored next to desserts inside walk in freezer, fish was wrapped in house. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, garlic oil mix was 56?f
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer y not all products commercially packaged, raw chicken was stored next to raw sushi fish **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing, washing towel , sushi area.
- 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 garlic oil mix and butter at cooksline.
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4/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 08A-28-1 Observed food stored on floor. Sugar,sauces and rice stored on the floor.
- Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Uncooked rice scooped with plastic bowl.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cook line. Corrected On Site.
- Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender wearing a bracelet scooping foods in the kitchen.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Sushi bar reach-in cooler.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knives stored in dirty metal pan above prep table.
- Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Hand sink used to fill pot.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
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1/14/2013 | Routine - Food | Call Back - Complied |
- Critical - Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice held at room temperature; 98 degrees fahrenheit.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored directly on cucumber in prep unit. Corrected On Site.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Sugar,sauces and rice stored on the floor.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Various foods and raw chicken removed from original container in the walk-in freezer. Corrected On Site.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar scooped with plastic bowl.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Uncooked rice scooped with plastic bowl.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cook line. Corrected On Site.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender wearing a bracelet scooping foods in the kitchen.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Violation: 14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Sushi bar reach-in cooler.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
- Violation: 24-06-1 Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knives stored in dirty metal pan above prep table.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Hand sink used to fill pot.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Plastic bowl stored in hand sink. Corrected On Site.
- Critical - Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. Wet wiping cloth stored in hand sink.
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. Far side sushi bar hand sink.
- Violation: 40-04-1 Observed personal care item stored with food. Sweaters stored on bag in the box soda and food storage shelves.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Spray bottle with blue liquid.
- Critical - Violation: 41B-03-1 Observed unlabeled spray bottle. Spray bottle with yellow liquid.
- Violation: 51-11-1 Carbon dioxide/helium tanks not adequately secured.
- Violation: 51-13-1 No Heimlich maneuver sign posted.
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11/13/2012 | Routine - Food | Call Back - Extension given, pending |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink. Hand sink next to mop sink.
- Critical - Hand wash sink lacking proper hand drying provisions. Despenser not functioning properly. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Far side sushi bar hand sink.
- Critical - Handwash sink not accessible for employee use at all times. Metal trays stored in hand sink. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Sushi bar entrance. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink. Sushi bar hand sink. Corrected On Site.
- No Heimlich maneuver sign posted.
- Critical - No conspicuously located thermometer in holding unit. Prep unit. Corrected On Site.
- No copy of latest inspection report.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar hand sinks.
- Critical - Not all employees are certified.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored over prep table. Corrected On Site.
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knives stored in dirty metal pan above prep table.
- Critical - Observed container of mouth wash stored on prep unit. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee at sushi bar did not wash hands before putting on gloves.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee did Not wash hands before putting on gloves.
- Critical - Observed employee improperly washing hands. Employee did not use soap.
- Observed employee with no hair restraint. Bartender scooping food in kitchen.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender wearing a bracelet scooping foods in the kitchen.
- Critical - Observed food stored on floor. Sugar,sauces and rice stored on the floor.
- Critical - Observed food stored on floor. Various foods and raw chicken removed from original container in the walk-in freezer. Corrected On Site.
- Observed gaskets with mold-like build-up. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Prep unit.
- Observed gaskets/seals on cold holding unit in poor repair. Sushi bar reach-in cooler.
- Critical - Observed handwash sink used for purposes other than handwashing. Bar hand sink used as dump sink.
- Critical - Observed handwash sink used for purposes other than handwashing. Hand sink used to fill pot.
- Critical - Observed handwash sink used for purposes other than handwashing. Plastic bowl stored in hand sink. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Wet wiping cloth stored in hand sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Bowl used to scoop flour. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sugar scooped with plastic bowl.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Uncooked rice scooped with plastic bowl.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Cooked Rice scooped with plastic bowl.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas at cook line. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Observed old food stuck to clean dishware/utensils.
- Observed personal care item stored with food. Sweaters stored on bag in the box soda and food storage shelves.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cooked pasta cold holding at 44 degrees fahrenheit in prep unit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice held at room temperature; 98 degrees fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shell eggs stored directly on cucumber in prep unit. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Cutting boards.
- Observed residue build-up on nonfood-contact surface. Gaskets on walk-in cooler.
- Observed residue build-up on nonfood-contact surface. On all bulk food storage containers.
- Critical - Observed unlabeled spray bottle. Spray bottle with blue liquid.
- Critical - Observed unlabeled spray bottle. Spray bottle with yellow liquid.
- Critical - Observed unlabeled spray bottle. Spray bottle with yellow liquid.
- Observed utensils stored in crevices between equipment. Knives stored between prep unit and tables. Corrected On Site.
- Plumbing system in disrepair. Hand sink next to exit constantly running.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Wet wiping cloth not stored in sanitizing solution between uses. Cook line.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar.
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9/12/2012 | Routine - Food | Warning Issued |
- Critical - Establishment operating without a current Hotel and Restaurant license. License expired 4/1/12.
- Critical - Hand wash sink lacking proper hand drying provisions. Hand sink next to mop sink. Repeat Violation.
- Critical - Handwash sink not accessible for employee use at all times. Food stored in front of hand sink.
- Critical - No handwashing sign/hand drying provisions provided at a handsink used by food employees. Sushi bar.
- Critical - Observed food stored on floor. Boxes of various foods stored on the floor in the walk-in freezer. Repeat Violation.
- Critical - Observed food stored on floor. Onions on the floor in prep area. Repeat Violation.
- Critical - Observed food stored on floor. Onions,carrots,boxes of beef and a large tub of teriyaki sauce on the floor in the walk-in cooler. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Metal tray stored in hand sink.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Plastic container used to scoop sauce in walk-in cooler. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. Corrected On Site. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice held at room temperature. 80 degrees fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken stored over sauces in walk-in cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw seafood in walk-in cooler. Repeat Violation.
- Observed utensils stored in crevices between equipment. Knives between prep unit and tables. Repeat Violation.
- Critical - Portable fire extinguisher not fully charged. For reporting purposes only. Back door. Repeat Violation.
- Critical - Vacuum breaker mising at hose bibb. Y connection at mop sink. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
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6/5/2012 | Routine - Food | Administrative complaint recommended |
- Critical - Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in walk-in cooler.
- Critical - Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. Raw beef over sauces in walk-in cooler. Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Box of chicken on the floor in the walk-in freezer. Repeat Violation.
- Critical - Violation: 08A-28-1 Observed food stored on floor. Large plastic container of sauce on the floor in the walk-in cooler. Repeat Violation.
- Critical - Violation: 09-01-1 Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauces scooped with plastic bowl. Repeat Violation.
- Violation: 10-07-1 Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Repeat Violation.
- Critical - Violation: 12A-09-1 Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing raw beef wearing a watch.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. Knives between prep units. Repeat Violation.
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb. Y connection at mop sink. Repeat Violation.
- Violation: 42-03-1 Wet mop not hung to dry. Repeat Violation.
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6/1/2012 | Complaint Full | Call Back - Complied |
- Critical - Hand wash sink lacking proper hand drying provisions. Cook line hand sink. Repeat Violation.
- 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 This violation must be corrected by : 5/27/12.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Employee drinks stored on dish washer.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing raw beef wearing a watch.
- Critical - Observed food stored on floor. Box of chicken on the floor in the walk-in freezer. Repeat Violation.
- Critical - Observed food stored on floor. Large plastic container of sauce on the floor in the walk-in cooler. Repeat Violation.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Sauces scooped with plastic bowl. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops. Repeat Violation.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw beef over sauces in walk-in cooler. Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw beef over raw shrimp in walk-in cooler.
- Observed utensils stored in crevices between equipment. Knives between prep units. Repeat Violation.
- 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 - Vacuum breaker mising at hose bibb. Y connection at mop sink. Repeat Violation.
- Wet mop not hung to dry. Repeat Violation.
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3/27/2012 | Complaint Full | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions. Despenser not operating properly. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Small prep unit next to fryers.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar. Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Employee cutting cucumbers that will be placed in walk-in cooler and then later used for raw sushi roles.
- Critical - Observed container of medicine improperly stored. Medicated facial cleanser stored over cook line prep units. Corrected On Site.
- Critical - Observed food stored on floor. Buckets and large bulk plastic containers stored on the floor in the walk-in cooler.
- Critical - Observed food stored on floor. Ice stored on the floor in the walk-in freezer.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.Tempura batter scooped with plastib bowl. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter held at 66 degrees fahrenheit.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw fish over garlic butter in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw shrimp over cut vegetables in prep unit. Corrected On Site.
- Observed utensils stored in crevices between equipment. Knives at cook line between prep units.
- Critical - Vacuum breaker mising at hose bibb. Mop sink.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/11/2012 | Routine - Food | Inspection Completed - No Further Action |
- Lights missing the proper shield, sleeve coatings or covers.BULBS ABOVE BAR COUNTER
- No Heimlich maneuver sign posted.
- 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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11/8/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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