- Basic - Carbon dioxide/helium tanks not adequately secured. Back dock
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In fry area and prep area **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area.. Employee eating in prep kitchen as well as during prep activities **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in ice cream cooler **Corrected On-Site**
- Basic - Food stored on floor. Breadcrumbs in Container on floor, fry srea **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Waste line missing at soda gun holster. Front bar service window gun
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor. Buckets can be placed in another bucket or in a pan that prevents floor contamination of the bottom of bucket **Corrected On-Site**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site**
- High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee eating in kitchen and prepping food **Corrected On-Site**
- High Priority - Live flies in kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Noted noodles 54F, shrimp 50F squid 50F ( product rechilled) **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times. Sink to left of kitchen blocked by prep table **Repeat Violation**
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6/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Sauce buckets and substance on top shelf not labeled
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee personal items stored in or above a food preparation area. Keys noted above make table in grill area **Corrected On-Site**
- Basic - Food stored on floor. Sauce buckets stored on floor **Repeat Violation**
- Basic - In-use tongs stored on oven door handle. In grill area
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Measuring cups used as scoops found in sauce buckets **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Noted shrimp in bag
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in an improper manner. Noted shrimp air thawing and in standing water **Corrected On-Site**
- Basic - Walk-in cooler floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 in grill , 2 in prep area **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Holding unit in grill shrimp 55F wonton wrappers 53 noodles 53 ( shrimp was from previous day and discarded noodles and wrappers just stocked re chilled to 43F) **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Found shrimp in reach in cooler 55f. Prepped on previous day
- 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. Holding unit at grill. Ambient thermometer reading 50F with food product temping 53 - 59F
- Intermediate - Handwash sink used for purposes other than handwashing. Used for towels in grill area , used as dump sink in sushi area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.first kitchen sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sauces prepared on site not marked
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2/26/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Under cutting board on prep shelf
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor. Cookline lights dim
- 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. Scoop in teriyaki sauce, floating. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Noted thawing squid **Corrected On-Site**
- Basic - Shelf under preparation table rusted
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Handwash sink used for purposes other than handwashing. Prep tub stored on HWS **Corrected On-Site**
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12/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelving above dry goods and clean pot **Corrected On-Site**
- Basic - Hole in ceiling. In ceiling tile above water heater
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Walk in cooler
- Basic - Light not functioning. Three light - hood above kettles
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside area - above ice machine
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer - bags used to store raw chicken
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored above RTE green beans - WIC
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored above sauces - COOKLINE RIC CB: raw shell eggs stored above RTE food - COOKLINE cooler
- Intermediate - Cold water not provided/shut off at employee handwash sink. COOKLINE - cold handle broken - cook cannot wash hands with only hot water and there is only one handsink on COOKLINE
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar - hot water handle broken. No hot water - restroom (REPEAT VIOLATION)
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu
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3/14/2013 | Routine - Food | Call Back - Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelving above dry goods and clean pot **Corrected On-Site**
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wristband and ring with stone **Repeat Violation**
- Basic - Hole in ceiling. In ceiling tile above water heater
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. COOKLINE **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Walk in cooler
- Basic - Light not functioning. Three light - hood above kettles
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Outside area - above ice machine
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer - bags used to store raw chicken
- Basic - Old food stuck to clean dishware/utensils. Hanging ladles - dishwash area
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored above RTE green beans - WIC
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. COOKLINE **Corrected On-Site** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Tofu 50? - discarded . Cooking carts: butter 50? - returned to cooler. COOKLINE RIC: crab, pasta, cream cheese 45? and whipped cream 47? (RIC holding at 48?) **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Rice 51? from previous night, chicken soup 49? **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Sushi rice 133? - recommended monitoring pH of rice (pH4.2 required) or use time as PHC (hold 4 hours and discard)
- High Priority - Raw animal food stored over ready-to-eat food. Raw shrimp stored above sauces - COOKLINE RIC
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. She'll eggs stored on cooking carts - room temperature - returned to cooler
- High Priority - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. COOKLINE RIC at 48?
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Improper cooling: chicken soup and rice from hot holding at COOKLINE - previous night **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Can of WD 40 stored in tray used to store utensils and sesame seed container
- 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. COOKLINE RIC at 48? - not enough space in 2nd COOKLINE cooler to store all required products **Warning**
- Intermediate - Cold water not provided/shut off at employee handwash sink. COOKLINE - cold handle broken - cook cannot wash hands with only hot water and there is only one handsink on COOKLINE
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Japanese egg - sushi RIC
- Intermediate - Employee used handwash sink as a dump sink. Sushi area - ice and soiled utensil observed in handsink
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar - hot water handle broken. No hot water - restroom (REPEAT VIOLATION)
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu
- Intermediate - Soda gun soiled. Bar **Repeat Violation**
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3/13/2013 | Routine - Food | Warning Issued |
- Critical - BACKFLOW DEVICE MISSING ON HOSE BIBB OUTSIDE.
- OLD LABEL STUCK TO CLEAN PANS.
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12/3/2012 | Routine - Food | Call Back - Complied |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Black food containers not iinverted / covered during overnight storage.
- Equipment and utensils not properly air-dried. Black food containers.
- Critical - Fruits/vegetables not washed prior to preparation. Mushrooms not washed prior to chopping.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - Hot water not provided/shut off at employee hand wash sink. Handsink under single service storage shelving. Corrected On Site.No hot water in ladies restroom.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar and rice. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees. Bar.
- Critical - Observed buildup of slime on soda dispensing gun - bar.
- Critical - Observed dead roaches on premises. Three in gas water heater cupboard. Corrected On Site.
- Critical - Observed employee eating while preparing food. Employee chewing gum while working with food.
- Observed floor area(s) covered with standing water. Dumpster area.
- Observed food debris accumulated on kitchen floor. Side of walk in cooler.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Orange wrist band.
- Critical - Observed interior of microwave soiled.
- Observed residue build-up on nonfood-contact surface. Plastic lining of shelving under sushi bar.
- Observed single-service articles stored without protection from contamination. Cups in wall mounted holder next to soda machine do not have cap/cover.
- Critical - Observed unlabeled spray bottle - with green liquid - outside storage area.
- Observed unnecessary items on the premise. Behind walk in cooler outside - unused equipment, bowls etc.
- Observed wall soiled with accumulated black debris and food debris in dishwashing area. Repeat Violation.
- Plumbing improperly installed. Drainage pipes from outside walk in cooler cause water to drain onto concrete floor. Water running down to dumpster area.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar storage area. Repeat Violation.
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8/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - BACKFLOW DEVICE MISSING ON HOSE BIBB OUTSIDE.
- BEEF STORED ABOVE SHRIMP IN WIC - COS.
- Critical - DISHWASHER CHLORINE SANITIZER LEVEL 0PPM. DISHWARE SHOULD BE SANITIZED USING 3 COMPARTMENT SINK.
- Critical - EMPLOYEES DRINKS STORED ABOVE FOOD ON SHELF IN REACH-IN COOLER - COS.
- FLOUR AND SALT CONTAINERS NOT LABELED. COS
- Critical - HWS BLOCKED BY CART IN KITCHEN - COS.
- Critical - INTERIOR OF ICE MACHINE SOILED.
- Critical - NO PAPER TOWELS AT HWS IN THE KITCHEN - COS.
- Critical - NO PROOF OF EMPLOYEE TRAINING FOR FOOD SAFETY TRAINING.
- Critical - NO SOAP AT HWS IN SMALL KITCHEN - COS.
- OLD LABEL STUCK TO CLEAN PANS.
- OPEN PKG OF BEEF STORED OVER RTE MIXED VEGETABLES IN WIF - COS.
- SCOOP HANDLE IN CONTACT WITH RICE - COS.
- WALL SOILED WITH BLACK MOLD-LIKE SUBSTANCE IN DISHROOM.
- WET CLOTH NOT STORED IN SANITIZER SOLUTION IN BETWEEN USE.
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5/30/2012 | Routine - Food | Warning Issued |
- Ceiling TILES IN THE KITCHEN AND SMALL KITCHEN not smooth and easily cleanable.
- Observed REACH -in cooler gasket torn/in disrepair.IN SMALL KITCHEN UNIT BY THE ENTRANCE CORNER
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. 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.COOK CUTTING VEGETABLES WITH BARE HANDS Corrected On Site.
- Critical - Observed buildup of slime on ICE TEA dispensing nozzles.
- Observed ceiling in disrepair.WATER DAMAGE IN SMALL KITCHEN
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. RAW SHELL EGGS OVER RTE MAYO IN WIC Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination. TO GO CUP DISPENSER MISSING TOP LID Corrected On Site.
- Critical - Observed soil buildup inside ice bin.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. GAP AT THE BOTTOM OF THE SIDE BACK DOOR
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. COOKED RICE FROM YESTERDAY NOT DATE MARKED IN WIC
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9/13/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pitchers in the dishroom are not inverted or covered
- Critical - Hand wash sink lacking proper hand drying provisions.in the dishroom
- Light not functioning. in the walkin cooler Corrected On Site.
- Critical - Observed food stored on floor.cases of protiens are stored on the walkin cooler floor
- Critical - Observed handwash sink used for purposes other than handwashing.evidenced by food debis in the sink basin
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.in rice bin at the sushi bar
- Observed nonfood-contact equipment in poor repairrusted shelves on table used to store cutting boards Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw beef over raw lobster in the reachin cooler on line
- Observed wall soiled with accumulated black debris in dishwashing area. Repeat Violation.
- Unwrapped single-service utensils not presented so that only the handles are touched.unwrapped straws are in customer reach at the bars
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
- Violation: 15-30-1 Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavy rusted.
- Violation: 37-14-1 Observed ceiling in disrepair. At the cooks line in front.Stain with water damage .
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12/30/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). For potatoes from the night before.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.For pasta inside the walk in cooler.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. For potatoes from the night before.
- Critical. Observed food stored on floor. Cases in the dry storage room.
- Critical. Observed uncovered food in holding unit/dry storage area. Inside the walk in cooler.
- Observed cutting board grooved/pitted and no longer cleanable.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavy rusted.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Heavy rust on the shelves were the cutting boards are and other equipment in the kitchen.
- Observed old food stuck to clean dishware/utensils.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. All plates and bowls not protected while in storage by evidence of debris inside the bowls by the dishwasher area.
- Critical. Observed roach activity as evidenced by live roaches found, 1 livee roach on the wall by the dishwasher.
- Critical. Observed roach activity as evidenced by live roaches found, 1 roach live on top of the ice bin by the servers drink station.
- Critical. Observed roach activity as evidenced by live roaches found, 1 live on the wall by the servers area.
- Critical. Observed small flying insects in bar area.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed ceiling in disrepair. At the cooks line in front.Stain with water damage .
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12/29/2010 | Routine - Food | Warning Issued |
- Critical. Working containers of food removed from original container not identified by common name.Shakers and bottles at sushi cart.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.butter, coconut milk, garlic in oil, out less than 4 hours,chef placed on ice, discusssed options of time as public health control. Corrected On Site.
- Critical. Observed food stored on floor.Sauce container at walk in cooler and walk in freezer . Corrected On Site. Repeat Violation.
- Critical. Observed paper towel used as a food-contact surface for spring onion and cucumber at sushi bar. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, walk in cooler curtains ripped .
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.At bar.
- Wet wiping cloth not stored in sanitizing solution between uses.Wet wiping cloth in shelving in walk in cooler.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Jugs at dishmachine storage. Repeat Violation.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed wall soiled with accumulated debris at inside walk in cooler.
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6/17/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food.At walk in cooler. Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food.Raw shell eggs over chopped onions at reach in cooler. Repeat Violation.
- Critical. Observed food stored on floor.Containers of soup at walk in cooler.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.dry storage shelving dusty.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.Jugs at dishmachine .
- Critical. Vacuum breaker mising at hose bibb.At mopsink double spiket .
- Observed food debris accumulated on kitchen floor.At mopsink drain.
- Observed hole in ceiling.Above walk in cooler.
- Lights missing the proper shield, sleeve coatings or covers.At dry storage room.
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11/5/2009 | Complaint Full | Inspection Completed - No Further Action |
| No report available. | 4/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 11/26/2008 | Routine - Food | Call Back - Complied |
| No report available. | 11/25/2008 | Routine - Food | Emergency Order Callback Time Extension |
| No report available. | 11/24/2008 | Routine - Food | Emergency order recommended |
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