- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Floor soiled/has accumulation of debris, in outside dry storage/ water heater room.
- Basic - Nonfood-grade garbage bags used in direct contact to store food to line onion container by walk in cooler.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers in outside dry storage room.
- Intermediate - Soil residue in food storage containers, onions.
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6/11/2014 | Routine - Food | Call Back - Complied |
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment in poor repair, beverage air refrigerator by beverage syrup. **Warning**
- Basic - Floor soiled/has accumulation of debris, in outside dry storage/ water heater room.
- Basic - Nonfood-grade garbage bags used in direct contact to store food to line onion container by walk in cooler.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature, shrimp and fish.
- Basic - Single-service articles not stored inverted or protected from contamination, take out containers in outside dry storage room.
- Basic - Stored food not covered in walk-in cooler, sauce.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit, chicken 47°F, beef 46°F, in beverage air reach in cooler, by beverage syrup in kitchen. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler, raw chicken stored next to raw beef, in walk in cooler. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers, onions.
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6/10/2014 | Routine - Food | Warning Issued |
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cookline. **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. Plastic lids in drystorage area. **Corrected On-Site**
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- 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. Butter and garlic butter on the tepanyaki carts, salads on the salads reach in cooler. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Fried shrimps at the sushi bar, implemented time control procedure. **Corrected On-Site**
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Sushi bar. **Corrected On-Site**
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9/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bar. **Corrected On-Site**
- Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Carts.
- 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. Bar.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands. **Corrected On-Site**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Garlic butter at the cook line, implemented time control procedure. **Corrected On-Site**
- High Priority - No vacuum breaker on fitting/splitter added to mop sink faucet.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked vegetables and cooked chicken at the cook line. Reheated to 165?F, implemented time control procedure. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.warewashing area. **Corrected On-Site**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site**
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting gloves on. Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical - Observed food stored on floor. walk in cooler. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. butter in the tepanyaki carts. Corrected On Site. moved to a cooler.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. touching raw animal food then cut vegetables without changing gloves. Corrected On Site.
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9/10/2012 | Routine - Food | Inspection Completed - No Further Action |
- Light not functioning.Wi cooler, Corrected On Site.
- Critical - Observed buildup of slime on dipperwel, Corrected On Site.
- Critical - Observed buildup of soiled material on soda machine tray, Corrected On Site.
- Critical - Observed dented/rusted cans. Corrected On Site.
- Observed equipment in poor repair.Cracked plastic containers lids, Corrected On Site. Repeat Violation.
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Observed leaking pipe at plumbing fixture under sink, diswasher machine.
- Critical - Observed raw animal food stored over ready-to-eat food.Row chicken over salad dressing, reach in cooler, sushi line. Corrected On Site.
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6/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed equipment in poor repair.Broken storage container's lid, sushi station, Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Dressing, prep area. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
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11/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.Bar.
- Critical - Hood suppression system tag out-of-date. For reporting purposes only.
- Observed 2 door reach in cooler's containers leaking.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed equipment in poor repair.One broken plastic containers and lid. Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. Repeat Violation.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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4/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.WHITE SUBSTANCE
- Equipment and utensils not properly air-dried.CLEAN LEXANS
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical. Identity of food or food product misrepresented.CRAB ON MENU FOR IMMITATION CRAB
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12/7/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served.Sushi rice. Corrected On Site.
- Observed equipment in poor repair, plastic storage container's lids..
- Observed gaskets/seals on cold holding unit in poor repair.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed open dumpster lid. Corrected On Site.
- Observed grease on the ground and/or pad around grease receptacle.
- Critical. 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. Incomplete data on certificates, must comply fully by the next routine inspection.
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5/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed raw animal food stored over ready-to-eat food.raw chicken above rte sauce
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
- Equipment or utensils not designed or constructed in a durable manner.bowl without handle
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
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11/24/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/25/2008 | Routine - Food | Inspection Completed - No Further Action |
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