- Basic - Bathroom door left open other than during cleaning or maintenance.mens and ladies room **Corrected On-Site**
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Build-up of soil/debris on the floor under shelving.
- Basic - Coffee filters not stored in a protected manner to prevent contamination. **Corrected On-Site**
- 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.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood soiled with accumulated grease.
- Basic - Leaking pipe at plumbing fixture. Handsink by buffet area and under sink in dish room
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Shrimp
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Basic - Working containers of food removed from original container not identified by common name. Salt, sugar, MSG container
- High Priority - Container of medicine improperly stored. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided copy to manager **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled.numerous areas
- Portable fire extinguisher gauge in red zone. For reporting purposes only. In kitchen Kclass
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11/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Rice storage container, directly scooped ice into drink cup.
- Basic - Cardboard recycle dumpster/compactor contains garbage with food residue.
- Basic - Cardboard used to line food-contact shelves. Under prep table.
- Basic - Case/container/bag of food stored on floor in kitchen. Green beans
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Soup cups, ice cream cups. **Corrected On-Site**
- Basic - Dumpster not on proper pad/nonabsorbent surface.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Kitchen.
- Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef. **Corrected On-Site**
- Basic - Floor tiles cracked, broken or in disrepair. Through out kitchen, dish machine area and dry storage area.
- Basic - Food debris/dust/grease/soil residue on exterior of reach-in cooler/refrigerator. Sliding glass door reach in cooler/cook's line.
- Basic - Food stored in holding unit not covered. Sauces under prep table.
- Basic - Garbage enclosure area in disrepair. Gate doors
- Basic - Garbage on the ground and/or pad around dumpster.
- Basic - Grease accumulated under cooking equipment. Cook's line/ under wok station.
- Basic - Grease on the ground and/or pad around grease receptacle.
- Basic - Ice buildup in reach-in freezer. Ice cream freezer, ice cream coming into contact with dirty ice build up.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Wait station. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Inside/outside of dumpster not clean.
- Basic - Open dumpster lid.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Chicken back prep sink. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Cook's line reach in cooler
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Wall soiled with accumulated black debris in dishwashing area. Under dish machine and table.
- Basic - Wall soiled with accumulated grease. Cook's line corner behind rice cooker.
- High Priority - Dented/rusted cans present. See stop sale. Dented cans of water chestnuts and bean sauce.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Employee washed hands with no soap. Sushi chef **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cut melon buffet, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Egg fuyen, buffet.
- High Priority - Presence of insects, rodents, or other pests. observed Live flies at dumpster area, maggots on/in ground next o dumpster.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Raw shrimp stored on top of shredded cabbage, raw shrimp above krab salad.
- High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Chicken kitchen, corrective action taken placed in walk in cooler
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse.
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Raw chicken, kitchen
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Sushi bar and cook's line .
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. 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. Prepped Food items walk in cooler, jello produce walk in cooler, chicken, egg rolls, noodle reach in cooler cook's line.
- Intermediate - Spray bottle containing toxic substance not labeled. Shelf under 3 Compartment sink /purple solution.
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6/23/2014 | Complaint Full | Inspection Completed - No Further Action |
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