- Basic - Ceiling tile missing. Over employee bathroom.
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen worker. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on prep table in kitchen. Moved chicken to sink with water running over it.
- Basic - Sponge used to clean and sanitize food-contact surface. 3 compartment sink.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses, corrected, placed in wipe bucket, **Corrected On-Site** **Repeat Violation**
- High Priority - Cooked chicken not reaching a minimum internal temperature of 165 degrees Fahrenheit. Wings 150° reheated to 174°, **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. 47-52° 3 door cooler, cookline. Moved to sushi cooler, at 41°.
- High Priority - Raw animal food stored over ready-to-eat food. 2 door Fagor in storage, eggs over vegetables.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Probe thermometer not used to ensure proper food temperatures.
- Intermediate - Reach-in cooler not 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. 47-52° 3 door cooler, cookline.
- Intermediate - Rice cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. 84° sushi rice.
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11/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Stored food not covered in chest freezer.won tons
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.sink near fryers
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2/25/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.hood
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Single-service articles not stored inverted or protected from contamination.sauc ec ups **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink.front/has ice in it
- Intermediate - Handwash sink used for purposes other than handwashing.pitcher in hand sink **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.sauce
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8/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
- Basic - Ceiling tile missing.near rear door
- 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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair.ice bin door not closing properly
- Basic - Floor area(s) covered with standing water.near side of reach in
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
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6/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/7/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
- Basic - Current Hotel and Restaurant license not displayed. **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - License expired more than 30 days, but not more than 60 days, after expiration date. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food.eggs/vegetables fagor ric **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
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1/2/2013 | Routine - Food | Warning Issued |
- Critical - Handwashing cleanser lacking at handwashing lavatory. Corrected On Site.
- Critical - No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical - Observed raw animal food stored over ready-to-eat food.chicken/chicken Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.eggs/broccoli reach in Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.fish/sauce reach in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.egg rolls/reach in Corrected On Site.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Outer openings of establishment cannot be properly sealed when not in operation-back door.
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2/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- 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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9/20/2011 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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