- Basic - Cutting board has cut marks and is no longer cleanable. Observed on prep table on main line.
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Spoke to Ext Chef concerning mussel **Warning** Chef will be maintain the mussels tags in a log or booklet.
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5/8/2014 | Routine - Food | Call Back - Complied |
- Basic - Cutting board has cut marks and is no longer cleanable. Observed on prep table on main line.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Grill station **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp located in prep sink **Warning**
- Basic - Working containers of food removed from original container not identified by common name. Bottle of sauces stored on main service line **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded Raw tuna ,raw salmon served per Ext Chef on sushi area Entree. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pico 49°f, cream butter 49°f issued stop sale **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Pico 49°f, cream butter 49°f **Warning**
- Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Spoke to Ext Chef concerning mussel **Warning**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
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5/7/2014 | Routine - Food | Warning Issued |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone stored on counter in back kitchen. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Back prep kitchen plastic pans stacked wet
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Bread crumbs **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- High Priority - Small flying insects in bar area.
- Intermediate - Employee rinsed utensil in handwash sink. Dishmachine area **Corrected On-Site**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per Chef menu has changed , observed no information Manager added to menu immediately. **Corrected On-Site**
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9/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Dry storage room **Corrected On-Site** **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dishmachine area observed open beverage container
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit. Cooler used for grill on main line
- Basic - Stored food not covered in walk-in cooler. Pototoes stored on shelve
- High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Demi sauce 130?f must be reheated
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit. Mahi 44?f, recommend sous chef to place in another cooler, or use ice bath.
- Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic film and tools stored on hand wash sink **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Dishmachine notify by sous chef, must use 3 compartment sink wash, rinse, sanitize
- No current insurance inspectorys boiler report or boiler certificate available for boiler. For reporting purposes only.
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3/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Approximately two in dry storage area.
- Critical - Handwash sink not accessible for employee use at all times. Handsink next to prep sink was obstructed so that no one was able to use it. Corrected On Site.
- Critical - No current boiler certification provided/available. For reporting purposes only. Boiler certificate expired.
- Critical - Observed LP-gas cylinder with greater than one pound LP-gas capacity inside a building. For reporting purposes only. Observed 4 in dry storage room.
- Critical - Observed Vacuum breaker mising at hose bibb. On Y-splitter of mopsink.
- Critical - Observed accumulation of debris on top of main warewashing machine. Corrected On Site.
- Critical - Observed cloth used as a food-contact surface. Observed cloth used to store vegetable on top of it. Countertop in dry storage area. Corrected On Site.
- Critical - Observed damaged (cracked) gauge on dishmachine.
- Observed employee washing and handling dishes with no effective hair restraint for loose hair.
- Critical - Observed establishment utilizing time as a public health control without having written procedures. Inspector provided operator with a time as a public health control form to operator.
- Critical - Observed food stored on floor. Multiple boxes of food in walk in freezer. Corrected On Site.
- Critical - Observed partially obstructed exit next to bar area. Right exit door was blocked by chairs. For reporting purposes only.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Butter on cookline temped 66of. Operator stated that product was not in process of preparation or cooling. Operator was advised to and did store product in an environment producing an ambient air temperature of at least 41of or below.
- Critical - Observed potentially hazardous food thawed in standing water. Raw shrimp in prep sink. Corrected On Site.
- Observed purses stored on top of ice bin in bar area. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Cream of coconut liquid in walk in cooler was not properly date labled. Operator stated that product was removed from manufacture r's seal the day before yesterday. Corrected On Site.
- Critical - Observed ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Soy goat food item in reach in cooler across from fryer was not properly date labled. Operator stated that product was prepared 2 days ago. Corrected On Site.
- Observed residue build-up on nonfood-contact surface. Wire racks of of bottom reach in cooler to the far right underneath the dry storage area were heavily rusted.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried. Pans stacked wet on storage shelve located in three compartment sink.
- Floors not maintained smooth and durable. Observed baseboard has broken tiles throughout kitchen. Repeat Violation.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Cracked plastic containers also lids Chef discard Repeat Violation.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. Liquid spilled on top panel of ice machine in bar area.
- Critical - Observed buildup of slime on soda dispensing nozzles. Observed sticky surface located server area.
- Critical - Observed buildup of soiled material on mixer head. Observed food splashed on top panel of mixer.
- Observed cutting board grooved/pitted and no longer cleanable. Observed cutting board has cracks on the edges pantry also behind bar.
- Critical - Observed encrusted material on can opener.
- Observed food debris accumulated on walk in cooler floor. Observed trash and debris underneath storage shelve.
- Critical - Observed handwash sink used for purposes other than handwashing. Observed pots stacked on hand sink located in two compartment sink Corrected On Site.
- Observed single-service articles stored without protection from contamination. coffee filters stored in servers area Corrected On Site.
- Critical - Observed toxic item stored by food. dough balls stored on prep counter with sanitizer. Corrected On Site.
- Observed water draining onto floor surface. hand sink located behind bar.
- Critical - Working containers of food removed from original container not identified by common name. Bottles oil stored in expo line
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5/16/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Reach in cooler located in wok station not working properly Sous Chef notify refrigeration company.
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. rice 56.6 degrees product prepared on 11/2 checked temperature on 11/3 56.6 degrees stored inside cooler, recommend Manager to discard immediately, Issued stop sale notice.
- Floors not maintained smooth and durable. Observed baseboard has broken tiles throughout kitchen.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic container cracked on the edges stored in walk in cooler.
- No Heimlich maneuver sign posted.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Front area near soup wells Corrected On Site.
- Observed employee with no beard guard/restraint. Employee working in sushi area Corrected On Site. Repeat Violation.
- Observed employee with no hair restraint. Observed Sous Chef working on cooks line
- Critical - Observed encrusted, soiled material on slicer. Observed slicer in the fry station
- Observed food debris accumulated on kitchen floor. Observed trash and debris underneath counter located on back prep kitchen.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. bottom and sides reach in cooler has food splashed on the surface.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. blue cheese 54 degrees F located on top panel cooler for salads, Employee removed product.
- Critical - Observed toxic item stored by pot underneath counter located back prep line. Observed bleach bottle stored with pot Corrected On Site.
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11/3/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Establishment does not have a written copy of their approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed throughout kitchen
- Critical - No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Servers area Corrected On Site.
- Critical - Observed container of medicine improperly stored. aloe vera bottle
- Observed cutting board grooved/pitted and no longer cleanable. Observed sushi bar Repeat Violation.
- Critical - Observed dented/rusted cans. coconut milk
- Observed employee with no beard guard/restraint. Observed employee working sushi area
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Observed employee working in sushi area ,spoke ti Chef Repeat Violation 11/12/10 Corrected On Site.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee food handling on the expo line.
- Observed grease accumulated on kitchen floor.
- Critical - Observed missing/inaccurate warewashing machine data plate.
- Critical - Observed missing/inaccurate/damaged gauges on dishmachine. Observed cracked gauges
- Observed wall soiled with accumulated black debris in dishwashing area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Critical - Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Critical - Unlabeled toxic container does not bear the manufacturer's label. Observed in pantry area
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5/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi rice not labeled spoke with Chef Greg and General Manager Jeff. Corrected On Site.
- Critical. Working containers of food removed from original container not identified by common name. kosher salt
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Rice /eggs 52 and lomein 51 degrees F. Recommend Chef discard products. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. sushi rice 100 degrees F
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Observed large build up of ice on condensor.
- Critical. Observed cloth used as a food-contact surface. Observed linen napkins stored inside sushi container.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi
- Observed employee with no hair restraint. Observed Chef Greg working on main cooks line.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Observed several plastic pans cracked inside walk in cooler.
- Observed gaskets/seals on cold holding unit in poor repair. Thoughout kitchen all refrigerate drawers.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed old labels stuck to food containers after cleaning.
- Critical. Reach-in cooler not cleaned prior to accumulation of soil residue. Observed bottom reach in cooler on main line.
- Equipment and utensils not properly air-dried. Observed plastic pans stacked wet on storage shelve.
- Floors not maintained smooth and durable. Observed broken floor tiles on main kitchen.
- Observed wall soiled with accumulated black debris in dishwashing area.
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11/12/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed unwashed fruits/vegetables stored with other ready-to-eat food. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions. Expired 11/17/09 Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. icecream freezer
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
- Observed old labels stuck to food containers after cleaning.
- Critical. Quaternary ammonium sanitizer not at proper minimum strength. Corrected On Site.
- Critical. Observed soil buildup inside ice bin. Corrected On Site.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. food chopper. Corrected On Site.
- Cleaned and sanitized utensils stored in dirty buss tub Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry. Corrected On Site.
- Observed improper storage dustpans need to be cleaned after each use.
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6/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper use of metal ring food container handle used to dispense ready-to-eat food. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Sanitizing solution not maintained clean. Corrected On Site.
- Critical. Observed food-contact surfaces encrusted with food deposits. Corrected On Site.
- Critical. Observed food-contact surfaces of chopper still filled with carrots. Corrected On Site.
- Observed leaking pipe at plumbing fixture. at 3 comp sink.
- Observed leaking pipe at handsink in dishroom area.
- Critical. Vacuum breaker mising at hose bibb. need 3 at y
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9/17/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/29/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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