- Basic - Bowl or other container with no handle used to dispense food. Using plastic bowl to scoop rice
- Basic - Equipment in poor repair. Ice machine in kitchen not working Hand wash sink in kitchen in disrepair
- Basic - Hood soiled with accumulated grease. In kitchen
- Basic - Unnecessary items on the premise. By back door old unused cooking equipment
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Cooked rice in 80? over night .voluntarily discarded
- High Priority - Food stored in ice used for drinks. See stop sale. Container with lemons,ice voluntary discarded
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded. And sushi salmon fish
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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5/13/2013 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/13/2013 | Routine - Food | Call Back - Complied |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on all cooking equipment . **Warning**
- Basic - Build-up of grease on nonfood-contact surface.heavily by cooking equipment fryers ,burners **Warning**
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In prep area spoons and utensils **Warning**
- Basic - Employee eating in a food preparation or other restricted area.employee eating in kitchen **Warning**
- Basic - Food debris/dust/grease/soil residue on exterior of oven. In sushi station **Warning**
- Basic - Grease accumulated under cooking equipment. Heavily greasy under fryers **Warning**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on top of stove top **Warning**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door flip top cooler in kitchen **Warning**
- Basic - Soiled reach-in cooler gaskets. 2 door flip top cooler in kitchen **Warning**
- Basic - Wall soiled with accumulated grease. Behind cooking equipment **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.on top of cutting board **Warning**
- High Priority - Live flies in kitchen.in sushi station prep area **Warning**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. 1 door White House hold reach in cooler in kitchen **Warning**
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3/12/2013 | Routine - Food | Warning Issued |
- Critical - Hand wash sink lacking proper hand drying provisions.in bar. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory.in bar
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. in rice container.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. soap dispancer in hand wash sink at bar.
- Critical - Observed employee eating in a food preparation or other restricted area. in kitchen.
- Critical - Observed handwash sink used for purposes other than handwashing. washing trays inside.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.in kitchen 2 door tall reach in cooler
- Observed nonfood-contact equipment in poor repair,rusted shelves in 3door fliptop cooler.
- Critical - Observed potentially hazardous food thawed at room temperature.fish,eel.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice for sushi at room temperature 81 degress under no temperature control ,rice marked 4 hours limit time and than must be discarded . Corrected On Site.
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.
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10/1/2012 | Routine - Food | Inspection Completed - No Further Action |
- Observed violations 36-13-3, 15-09-3, 23-03-3, 23-05-3, 23-09-3 must be complied by next routine inspection.
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4/18/2012 | Routine - Food | Call Back - Complied |
- Build-up of grease on nonfood-contact surface. Exterior of cooking equipment.
- Clean glasses, cups, bowls, plates, pots or pans not stored inverted or in a protected manner.
- Clean utensils or equipment stored in dirty container.
- Grease accumulated under cooking equipment. Grease buildup under cookline.
- Holding unit gasket torn or in disrepair.Reach-in cooler on cookline.
- Hood soiled with accumulated grease. Grease buildup on fire suppression system.
- In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Critical - Interior of reach-in coolers soiled with accumulation of food debris.
- Critical - Interior of toaster oven has heavy accumulation of black substance/grease/food debris.
- Critical - No conspicuously located ambient air temperature thermometer in several reach-in coolers.
- Critical - No handwashing sign provided at a hand sink used by food employees. ladies bathroom.
- Critical - No paper towels or mechanical hand drying device provided at handwash sink. frontline/sushi station handwash sink. Corrected On Site.
- Critical - Potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw Chicken at 46 in top of fliptop reach-in cooler on cookline. Corrected On Site. Chicken was cooked immediately at time of inspection.
- Critical - Raw animal foods in holding unit not properly separated from each other based upon minimum required cooking temperature. Beef behind shrimp in fliptop on cookline. Corrected On Site.
- Reach-in cooler gasket soiled with slimy/mold-like build-up on cookline.
- Critical - Reach-in cooler not maintaining potentially hazardous food at 41 degrees Fahrenheit or colder. Do not store potentially hazardous food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. This violation must be corrected by : 4/18/2012.
- Soil residue build-up on nonfood-contact surface. Shelving units and top of dish machine.
- Critical - Soiled stainless steel cover laying on open food storage containers in fliptop on cookline. Corrected On Site.
- Uncleanable knife block in use to store knives.
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4/17/2012 | Routine - Food | Warning Issued |
- Violation: 21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 10 pm Corrected On Site.
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11/30/2011 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. pots in stockroom
- 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 This violation must be corrected by : 11/15/11.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation. water melon in reach in cooler
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked. meats in reach in freezer
- Critical - Observed soiled reach-in cooler gaskets.
- Observed wall soiled with accumulated food debris. in kitchen adjacent to deep fryers
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in reach in cooler
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. less than 10 pm Corrected On Site.
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9/15/2011 | Routine - Food | Warning Issued |
- Observed attached equipment soiled with accumulated dust. fan blade
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. 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. sauces in kitchen
- Observed nonfood-grade containers used for food storage. shopping bags in reach in cooler
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. sauces in reach in cooler
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2/17/2011 | 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. sauces in ric
- Critical. Observed employee wash hands with no soap. female employee in kitchen
- Observed nonfood-grade containers used for food storage. shopping bags in reach-in-cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. plates in stockroom
- Critical. Handwashing cleanser lacking at handwashing lavatory. in kitchen next to ice machine
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10/28/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name. flour in kitchen
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Hotel and Restaurant license not properly displayed.
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7/6/2010 | 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. in ric
- Critical. Observed raw animal food stored over ready-to-eat food. shells eggs in ric
- Critical. Observed uncovered food in holding unit/dry storage area. in ric
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored.cutting board ; Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Observed wall soiled with accumulated food debris. in kitchen
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2/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Working containers of food removed from original container not identified by common name.meats seasoning Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed nonfood-grade containers used for food storage. shopping bags in ric
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Lights missing the proper shield, sleeve coatings or covers. in kitchen
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10/6/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/19/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Inspection Completed - No Further Action |
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