- Basic - Bowl or other container with no handle used to dispense food. For vinegar in walk in cooler.
- Basic - Build-up of grease on nonfood-contact surface under cook line in kitchen.
- Basic - Dead roaches on premises. 5 dead roaches under prep table in kitchen .Cleaned up the area. Mr. Litscher approved. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On stove 90°F.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit at sushi bar.
- Basic - No handwashing sign provided at a hand sink used by food employees. In men's room.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine at wait station. Prepared fresh solution **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. Placed bucket on shelf **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Fried shrimp and crab next to grill, was placed in refrigerator.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No advisory for seafood.
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09/17/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/14/2014 | Routine - Food | Call Back - Complied |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 120°F put on stove and heated water to 140°F **Corrected On-Site** **Warning**
- Basic - No conspicuously located ambient air temperature thermometer in sushi display cases. **Warning**
- High Priority - Butter/butter blend/clarified butter/whipped butter hot held at less than 135 degrees Fahrenheit. Butter at 120°F, heated to 138°F,
- 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. 0 ppm chlorine **Warning**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi chef preparing sushi without gloves. **Warning**
- High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 beef steaks in holding unit kept over 12 days. **Warning**
- 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. **Warning**
- Intermediate - Employee used handwash sink as a dump sink. At sushi bar **Warning**
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. **Warning**
- Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
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3/13/2014 | Routine - Food | Warning Issued |
- Basic - Case/container of soy sauce stored on floor in walk-in cooler
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to cookline.
- Basic - No handwashing sign provided at a hand sink used by food employees. At wait station **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Shrimp at cookline. **Corrected On-Site**
- 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. 0 ppm. Service company was called.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Shrimp 76°Fplaced in walk in cooler on ice. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. Raw shell eggs on top of tofu **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At cookline.
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10/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.plastic cup submerged in sushi vinegar.
- Basic - Case/container/bag of food stored on floor in walk-in cooler sliced carrots and dressing.
- Basic - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food employee preparing raw sushi fish without washing or sanitizing hands.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 111?F.
- Basic - No handwashing sign provided at a hand sink used by food employees.In men's room. **Corrected On-Site**
- Basic - Sugar and sushi vinegar scoop handle in contact with product.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.sushi chef.
- High Priority - Potentially hazardous (time/temperature control for safety) food held using time as a public health control based upon a specific start and discard time, not to exceed the 4-hour/6-hour limit, not discarded at the time specified in the written procedure. See stop sale. Rice at sushi bar held over night at 70?F.
- 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.Miso soup at 70?F.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Miso soup 70?F was heated to 170?F and kept hot at 135?F **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw eggs over cheese and mushroom.
- Intermediate - Handwash sink used for purposes other than handwashing.sink filled with vegetables at sushi bar.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and sushi bar.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked Beef and sauces in sliding glass door cooler in kitchen.
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5/20/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Case/container of food stored on floor in walk-in cooler ,ready to eat shredded carrots.
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.Water Bottle on top of sliced Carrots in Flip Top Cooler.
- Basic - Reach-in cooler gasket torn/in disrepair.2 door in storage area.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.At cook line.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.0 ppm at sushi bar and in wait station.
- High Priority - Food with mold-like growth. One onion in walk in cooler. Voluntary discarded **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.Raw shell eggs on top of tofu and washed carrots. **Corrected On-Site**
- High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit.Tuna and imitation crab meat at 46?f at sushi bar . ice was added. **Corrected On-Site**
- Intermediate - Food employee applied hand antiseptic without washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food.Sushi Chef.
- Intermediate - Hot water not provided/shut off at employee handwash sink.Behind wait station and in bathrooms.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No soap provided at handwash sink.In kitchen
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.chicken, sauces , spring rolls and dumplings .
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2/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Faucet/handle missing at plumbing fixture. hot water faucet handle in employee bathroom.
- Critical - Hand wash sink lacking proper hand drying provisions. sushi station. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. mopbucket and chair in front of cookline handwash sink. Corrected On Site. Repeat Violation.
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi station. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. sushi station display cooler. Corrected On Site.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Observed attached equipment soiled with accumulated dust. walk-in cooler fanguards.
- Observed build-up of food debris, ease, dust and/or dirt on nonfood-contact surface. shelves.
- Observed build-up of grease on nonfood-contact surface. exterior of cooking equipment.
- Critical - Observed food storage container / sheet pan on top of in-use garbage container in kitchen. cross contamination. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. vegetables stored in sushi station handwash sink. Corrected On Site.
- Observed hole in wall. by mopsink.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed raw animal food stored over ready-to-eat food. raw duck over produce/garlic in walk-in cooler. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. raw shell eggs over bamboo shoots and sprouts in cookline reach-in cooler. Corrected On Site. Repeat Violation.
- Critical - Observed screen in door torn/in poor repair. kitchen backdoor.
- Critical - Observed toxic item improperly stored. grass/weed killer on top of kitchen reach-in cooler. Corrected On Site.
- Critical - Observed unlabeled spray bottle. red liquid cleaner in spraybottle in kitchen .
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses. several. Repeat Violation. Corrected On Site.
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8/8/2012 | Routine - Food | Inspection Completed - No Further Action |
- Employee personal items stored with or above food, clean equipment and utensils, clean linens or single-service items. keys,nail clipper and cellphone by cutting board at cookline . Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times. obstructed by sushi rice mix bowl at cookline .
- Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 85 degrees in server's station .
- Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 86 degrees in public restroom .
- Critical - Hot water at handwash sink does not reach 100 degrees Fahrenheit. 87 degrees at cookline .
- Critical - Hot water not provided/shut off at employee handwash sink. 87 degrees in employee restroom .
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice bin. Corrected On Site.
- In-use utensil not stored on a clean container by the cookline .
- Nonfood-contact equipment in poor repair. rusted bottom shelving on prep table at cookline .
- Critical - Portable fire extinguisher not properly mounted. on floor in ladies restroom .For reporting purposes only.
- Critical - Raw animal food stored over ready-to-eat food. raw fish over galanga leaves at 3 door cooler.
- Critical - Raw animal food stored over ready-to-eat food. raw shelled eggs over veggies at cookline cooler. Corrected On Site.
- Critical - Raw animal foods in reach-in cooler not properly separated from one another based upon minimum required cooking temperature. raw beef over raW fish at 3 door cooler.
- Critical - Time marking not observed for sushi rice that is held as time as a public health control. Corrected On Site.
- Critical - Time marking not observed on tempura shrimp held for time as a public health control. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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2/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. no sanitizer provided at handwash sinks.
- Critical - Hand wash sink lacking proper hand drying provisions. employee restroom .
- Critical - Hand wash sink lacking proper hand drying provisions. sushi bar and cookline .
- Critical - Handwashing cleanser lacking at handwashing lavatory. sushi bar.
- Critical - Insecticide/rodenticide use not in compliance with regulations. use of household RAID.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. sushi bar.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. while cutting onions at cookline . Corrected On Site. gloves used.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. k class fire extinguisher soiled in kitchen .
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at sushi bar and hallway to kitchen .
- Critical - Observed dead insect on premises. employee restroom window .
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Observed employee with no hair restraint. dishwasher.
- Observed floor and wall junctures not coved. employee restroom .
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at garlic container in dry storage shelving .
- Critical - Observed improper vertical separation of raw animal foods. raw beef over raw calamari , raw chicken over beef at 3 door freezer .
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed nonfood-contact equipment in poor repair, exterior of ice machine rusted.
- Observed nonfood-contact equipment in poor repair. rusted bottom shelving on prep table at cookline and prep table used for rice cooker at cookline.
- Observed old labels stuck to food containers after cleaning.
- Observed personal care item stored with food. purse stored on prep table at cookline .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over cooked chicken at cookline white freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over eel at KENMOORE freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over ice cream at 3 door freezer .
- Critical - Observed raw animal food stored over ready-to-eat food. raw shelled eggs over veggies at cookline flip top cooler.
- Observed reuse of single-service articles. tofu containers used to store veggies .
- Observed soiled dry wiping cloth in use.
- Critical - Observed toxic item stored by utensils. sushi bar.
- Critical - Observed uncovered food in holding unit/dry storage area. peeled garlic at walkin cooler.
- Observed wall soiled with accumulated debris. kitchen
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice.
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9/20/2011 | 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. duck.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. butter at 78 degrees . Corrected On Site. turned on flat grill top.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. tray with veggies stored over garbage can. Corrected On Site.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. raw fish and veggies stored next to and touching each other. Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods. raw beef over raw fish , raw chicken over fish and beef at 3 door freezer . Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods.raw beef over fish at Kenmore freezer . Corrected On Site.
- Critical. Observed improper vertical separation of raw animal foods. raw chicken over beef, raw beef over fish, raw chicken over fish at glass door cooler by cookline . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw chicken over sauces at walkin cooler,raw fish over sauces at walkin cooler. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over noodles and veggies at 3 door freezer . Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef,raw chicken ,raw shimp stored above veggies and cooked foods. at glass door cooler at cookline .Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw shell eggs over veggies at cookline flip top cooler. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. paprika container .
- Observed equipment in poor repair. interior and exterior of ice machine rusted.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving in server's area not smooth or easily cleanable .
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. interior of igloo cooler soiled.
- Observed build-up of debris, dust or dirt on nonfood-contact surface. window sill by ice machine .
- Critical. Hot water not provided/shut off at employee hand wash sink. water at 88 degrees at handwash sinks in server's station, men's restroom and womens restroom.
- Observed leaking pipe at plumbing fixture. mop sink faucet .
- Critical. No handwashing sign provided at a handsink used by food employees. men's restroom .
- Observed attached equipment soiled with accumulated grease. hood.
- Observed ceiling tiles water damaged by ice machine .
- Observed personal care item stored with food. purses in prep area tables. Corrected On Site.
- Critical. Observed toxic item improperly stored. chemical spray bottles stored on top of food storage freezer . Corrected On Site.
- Critical. Insecticide/rodenticide use not in compliance with regulations. use of household RAID. Corrected On Site.
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12/14/2010 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. bottles with food products removed from original container .
- Critical. Observed improper vertical separation of raw animal foods.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over salads at 2 door glass cooler in kitchen .
- Critical. Observed raw animal food stored over ready-to-eat food. raw Beef and fish stored over noodles at reachin freezer in kitchen .
- Critical. Observed raw animal food stored over cooked food. raw shelled eggs and raw chicken stored over veggies at cookline flip top cooler.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice bin. Corrected On Site.
- Observed establishment using sponges on cleaned and sanitized, or in-use food-contact surface.
- Observed nonfood-contact equipment in poor repair, rusted bottom shelving on prep table in kitchen
- Observed build-up of mold-like substance on surface of nonfood-contact surface. exterior of 3 door cooler near walkin cooler. Corrected On Site.
- Observed build-up of dust or dirt on nonfood-contact surface. under counter shelving in sushi bar area.
- Observed build-up of dust or dirt on nonfood-contact surface. window sills throughout .
- Observed gaskets with slimy/mold-like build-up. 3 door cooler near walkin cooler. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. used to fill pots with water in kitchen
- Critical. No handwashing sign provided at a handsink used by food employees. sushi bar handwash sink and at men's restroom .
- Critical. Observed dead roaches on premises. 2 dead roaches in kitchen . Corrected On Site.
- Observed personal care item stored with food. cellphone in sushi prep area, purses in server's station next to clean linen, and single service items .
- Critical. Insecticide/rodenticide use not in compliance with regulations. use of household RAID.
- Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor in ladies restroom . For reporting purposes only.
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9/1/2010 | 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. sushi fish
- Critical. Working containers of food removed from original container not identified by common name. fish containers
- Critical. No conspicuously located thermometer in holding unit. sushi cases
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. dishwasher not washing hands from handling of dirty dishes to handling clean dishes. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. no handwashing before putting on new pair of gloves. Corrected On Site.
- Observed nonfood-contact equipment in poor repair, torn screen at back door
- Observed nonfood-contact equipment in poor repair. handwash sink in employee restroom rusted
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. shelving in service bar not smooth or easy cleanable
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of dust or dirt on nonfood-contact surface. top of water heater
- Observed clean equipment stored on floor. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. employee restroom
- Critical. Observed handwash sink used for purposes other than handwashing. used to rinse veggies at cookline
- Observed wall in disrepair. men's room
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. over 100 ppm at sanitizer bucket.
- Critical. Observed unlabeled spray bottle.
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2/10/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. at 3 door cooler
- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. ice cream at chest freezer
- Critical. Violation: 12B-07-1 Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at sushi bar
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, rusted ice machine
- Violation: 15-31-1 Observed nonfood-contact equipment in poor repair, front cover plates missing at glass door coolers.
- Critical. Violation: 17-09-1 Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Violation: 20A-10-1 Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline
- Violation: 26-02-1 Observed reuse of single-service articles. tofu container reused to store chicken
- Critical. Violation: 32-15-1 No handwashing sign provided at a handsink used by food employees. bar
- Violation: 34-10-1 Observed garbage on the ground around back door.
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. hood suppression system
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8/21/2009 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 51 degrees beef, 54 degrees melon, 52 degrees wanton, 48 degrees chicken at glass door cooler by cookline . This violation must be corrected by : 8/21/09.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. glass door cooler by cookline . This violation must be corrected by : 8/21/09. This violation must be corrected by : 8/21/09.
- Critical. Observed raw animal food stored over ready-to-eat food. at 3 door cooler
- Critical. Observed uncovered food in holding unit/dry storage area. ice cream at chest freezer
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. at sushi bar
- Observed nonfood-contact equipment in poor repair, rusted ice machine
- Observed nonfood-contact equipment in poor repair, front cover plates missing at glass door coolers.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline
- Observed reuse of single-service articles. tofu container reused to store chicken
- Critical. No handwashing sign provided at a handsink used by food employees. bar
- Observed garbage on the ground around back door.
- Observed attached equipment soiled with accumulated grease. hood suppression system
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8/20/2009 | Routine - Food | Warning Issued |
| No report available. | 3/18/2009 | Routine - Food | Call Back - Complied |
| No report available. | 3/17/2009 | Routine - Food | Warning Issued |
| No report available. | 12/3/2008 | Routine - Food | Inspection Completed - No Further Action |
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