- Basic - Clean knives/utensils stored in crevices between wall **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi area **Corrected On-Site**
- 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. Inside rice at sushi bar. **Corrected On-Site**
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees. At bar and in kitchen
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 85°f
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cream62°f, fish56°f at sushi bar inside reach in cooler, dipping sauces 57°f
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken stock 97°f
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. At bar **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit.
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11/07/2014 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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08/12/2014 | Routine - Food | Call Back - Complied |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cloth used as a food-contact surface.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Exposed studs/joists/rafters present in food preparation or warewashing area.dry storage area on basement and prep area in back of kitchen
- Basic - Food stored on floor.bar area
- Basic - Gaskets/seals on holding unit in poor repair.bar area
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- Basic - In-use tongs stored on equipment door handle between uses.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Rubber/plastic/vinyl spatula cracked/chipped.
- Basic - Single-service items stored on floor.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name.sauce bottles
- High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56°f
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Live, small flying insects in food preparation area.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Reach in cooler=Sauces61°f, octopus 58°f, salmon 54°f, shrimp53°f, veal heart51°f, liquid eggs50°f, Walk in cooler =rice47°f, beans56°f
- High Priority - Raw animal foods not properly separated from each other in holding unit.raw chicken behind raw fish
- High Priority - Roach activity present as evidenced by live roaches found.1 behind cooler
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in food preparation room or area.back area in kitchen
- Intermediate - Handwash sink used for purposes other than handwashing.
- Intermediate - Nonfood-grade basting brush used in food.
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5/28/2014 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/23/2014 | Complaint Full | Admin. Complaint Callback Complied |
- Basic - Ambient air thermometer not located in the warmest part of the cold holding unit.
- Basic - Ceiling soiled with accumulated grease.
- Basic - Clean equipment stored on floor. Ice bucket stored on floor.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Equipment in poor repair. Orange juice machine visibly cracked and in poor repair.
- Basic - Floor area(s) covered with standing water.
- Basic - Food stored under drain water line.
- Basic - Hood filter missing from automatic fire suppression/exhaust system.
- Basic - Hood soiled with accumulated grease. Hood system with accumulated grease.
- Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- 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 at room temperature. Raw fish thawing at room temp. **Admin Complaint** **Repeat Violation**
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area. Walk in cooler.
- Basic - Ventilation inadequate as evidenced by smoke in kitchen area.
- Basic - Wall and/or ceiling obstructed with exposed utility lines. Dry food storage room
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Dented/rusted cans present. See stop sale.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- 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. 48°
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Squid held at 57°, shrimp 57°, milk 51° cooked muscles 48°, chimichurri 57° **Admin Complaint** **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked sweet potatoes hot held at 91° sweet potato and plant food at 115°
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Spray hose at dish sink lower than flood rim of sink.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink does not provide water through a mixing valve or combination faucet. Men's restroom
- Intermediate - Handwash sink not accessible for employee use at all times. Prep table located directly in front of hand wash sink in kitchen behind stewardess station.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink located behind stewardess station.
- Intermediate - Nonfood-grade basting brush used in food.
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1/13/2014 | Complaint Full | Administrative complaint recommended |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Build-up of grease on nonfood-contact surface.hood surface
- Basic - Ceiling soiled with accumulated grease.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food storage container/container lid cracked or broken.walk in cooler
- Basic - Reach-in cooler gasket torn/in disrepair.by cook line
- Basic - Working containers of food removed from original container not identified by common name.msg ,flour **Corrected On-Site**
- Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer.
- Intermediate - Soil residue in food storage containers.rice **Corrected On-Site**
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5/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/27/2013 | Routine - Food | Call Back - Complied |
- 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.next to garbage
- Critical - Handwash sink not accessible for employee use at all times.back kitchen **Corrected On-Site**
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.on gas pipe over food prep
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.before handle lying clean utensils **Corrected On-Site**
- Critical - Observed encrusted material on can opener.
- Critical - Observed food being cooled by nonapproved method.at room temp in deep plastic pans
- Critical - Observed food stored on floor.limes and sweet potato
- Observed gaskets/seals on cold holding unit in poor repair.walk in cooler
- Critical - Observed handwash sink used for purposes other than handwashing.front cashier sink
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.corn front kitchen
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit. **Corrected On-Site**
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.eggs hard boiled **Corrected On-Site**
- Critical - Observed potentially hazardous food thawed at room temperature.
- Critical - Observed raw animal food stored over cooked food.raw fish over cooked potatoes
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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12/26/2012 | Routine - Food | Warning Issued |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. RICE Corrected On Site. DISCARDED
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Observed leaking pipe at plumbing fixture. FRONT KITCHEN SINK
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2/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. SQUID Corrected On Site.
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7/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions. Corrected On Site.
- Critical - Certified Food Manager unable to answer basic Food Code questions. therMOMETER calibration. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical - Observed potentially hazardous food thawed in an improper manner. POULTRY, SWAI FISH THAWING AT ROOM TEMPERATURE. Corrected On Site.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. DELIVERY MENU
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
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2/15/2011 | 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. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.
- Critical. Observed raw animal food stored over cooked food. [poultry over cooked ground bef]
- 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. RICE
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. RICE
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee improperly washing hands.
- Observed employee with no hair restraint.
- Observed nonfood-contact equipment in poor repair. WIC IN REPAIR (NO FOOD)
- Observed single-service articles stored without protection from contamination. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Repeat Violation.
- Critical. Hand wash sink lacking proper hand drying provisions. Repeat Violation.
- Observed grease accumulated under cooking equipment.
- Observed food debris accumulated on kitchen floor.
- Observed floor area(s) covered with standing water. WIF
- Critical. Hotel and Restaurant license not properly displayed.
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7/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees.
- Critical. Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions.
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7/13/2010 | Routine - Food | Call Back - Complied |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- 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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3/2/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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