- Basic - Accumulation of lime scale on the inside of the dishmachine.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Floors not maintained smooth and durable. Kitchen
- Basic - Food stored in a prohibited area.dish room next to dishmachines
- Basic - Food stored on floor.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Most coolers
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Most coolers
- Basic - Standing water in floor drain/floor drain draining very slowly. Cooking area
- Basic - Walk-in cooler shelves soiled with encrusted food debris.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Intermediate - Buildup of soiled material on racks in the reach-in mostcooler.
- 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 - 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.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink missing in warewashing area.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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07/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
- Basic - Floors not constructed to be easily cleanable.
- Basic - Floors not maintained smooth and durable.
- Basic - Outer openings not protected with self-closing doors. **Corrected On-Site**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. Shell eggs 47°f. Correction: Placed back on cooler. Control portioning ; product can not exceed 4 hrs at temperature over 45°f.
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6/13/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Unsealed concrete floor in food preparation, food storage or warewashing area.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. **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. For fried rice kept at room temperature .
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Egg roll and poultry dumplings at walk in cooler.
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4/23/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation. Cook at main kitchen.
- Basic - Floors not maintained smooth and durable.
- Basic - In-use knife/knives stored in crack between equipment and wall.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. She'll egg flat left in kitchen at room temperature. 48°f . Placed back on cooler.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter (Sushi area).
- Intermediate - No soap provided at handwash sink. Dispenser it's placed in the back. Not at front counter.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. Shell eggs at cook line. No written plan and time marking.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Container of egg rolls.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Gaskets
- Basic - Build-up of grease on nonfood-contact surface. Hood
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Floor area(s) covered with standing water. Kitchen and storage area
- Basic - Floors not maintained smooth and durable.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back storage
- Basic - Soiled reach-in cooler gaskets.
- Basic - Standing water in handwash sink/ handwash sink draining very slowly. Back
- Basic - Stored food not covered in walk-in cooler.
- Basic - Wall soiled with accumulated grease. Cooking area.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Wi cooler/freezer
- 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. Front in kitchen
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dishwasher
- Intermediate - Interior of reach-in coolers soiled with accumulation of food residue.
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
- Intermediate - Reach-in cooler shelves soiled with food debris.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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2/15/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Repeat Violation.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - No conspicuously located thermometer in holding units.
- Critical - Observed containers of medicines improperly stored. BY WASHING MACHINE AREA Corrected On Site.
- Critical - Observed food stored on floor. ALL OVER
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 3 HOURS. ICE ADDED. SERVICE CALLLED. Repeat Violation.
- Critical - Observed raw animal food stored over cooked food. EGGS OVER RTE FOODS Corrected On Site.
- Critical - Observed toxic items stored by food. Corrected On Site.
- Critical - Portable fire extinguisher tags out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- Critical - Required consumer advisory for raw/undercooked animal food not provided. SUSHI MENU
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8/22/2012 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AT BAR. SERVICE WILL BE CALLED
- Critical - Dishmachine chlorine sanitizer level too high.
- Critical - No proof of required employee training provided. EXPIRED. 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.
- Observed employee with no hair restraint. Repeat Violation.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. LESS THAN 4 HOURS, ICE ADDED. SERVICE CALLED
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical - Observed soiled reach-in cooler gaskets. Repeat Violation.
- Plumbing system in disrepair. HAND SINK CLOGGED (BACK)
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2/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. WILL CALL FOR REPAIR
- Observed ALL employees with no hair restraint.
- Critical - Observed food stored on floor. Repeat Violation.
- Critical - Observed interior of microwave soiled.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. FRONT PREP TABLE. LESS THAN 3 HOURS. MOVED TO ANOTHER RI COOLER.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area. Repeat Violation.
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9/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Abrasives and detergents not removed during the rinse process.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Corrected On Site.
- Floors not constructed easily cleanable.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed cloth used as a food-contact surface.
- Observed floor area(s) covered with standing water.
- Critical - Observed food stored on floor.
- Observed improper storage of maintenance tools that interferes with cleaning.
- Critical - Observed live flies in kitchen.
- Critical - Observed roach activity as evidenced by live roaches found (one)
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/10/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Corrected On Site.
- Critical. Raw animal food not properly separated from ready-to-eat food. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.
- Observed residue build-up on nonfood-contact surface.
- Observed wall soiled with accumulated dust.
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12/14/2010 | 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. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Corrected On Site.food still under 6 hr period,food ice bath moved to walkin.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.drawers Repeat Violation.
- Critical. Observed uncovered food in holding unit/dry storage area.
- Observed employee with no hair restraint.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed gaskets with slimy/mold-like build-up. Repeat Violation.
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Observed wall and ceiling soiled with accumulated dust. Repeat Violation.
- Critical. Observed toxic item improperly stored. Corrected On Site.
- Critical. Person in charge failed to insure proper cooling.
- Critical. Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
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12/16/2009 | Routine - Food | Administrative complaint recommended |
- Violation: 15-32-1 Observed walk-in cooler gasket torn/in disrepair.
- Violation: 37-07-1 Observed wall and ceiling soiled with accumulated dust.
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9/1/2009 | Routine - Food | Call Back - Complied |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Repeat Violation. Corrected On Site.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.cookline,food iced.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.cookline ,drawers
- Critical. No thermometer provided to measure temperature of food product.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed nonfood-grade containers used for food storage. Corrected On Site.
- Observed walk-in cooler gasket torn/in disrepair.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up.gaskets and flaps walkin .
- Observed wall soiled with accumulated grease. Corrected On Site.
- Observed wall and ceiling soiled with accumulated dust.
- Lights missing the proper shield, sleeve coatings or covers.
- Critical. Observed unlabeled spray bottle. Corrected On Site.
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8/28/2009 | Routine - Food | Warning Issued |
| No report available. | 3/25/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/23/2009 | Routine - Food | Warning Issued |
| No report available. | 10/17/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/12/2008 | Routine - Food | Call Back - Complied |
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