- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. In walk in cooler marinara sauce **Corrected On-Site**
- Basic - Cutting board has cut marks and is no longer cleanable. In sushi bar
- 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. Coffee cup with no lid in cook line
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. In cook line
- Basic - Employee with no hair restraint while engaging in food preparation.employee in cook line And in sushi bar **Corrected On-Site**
- Basic - Floor soiled/has accumulation of debris. Under dish machine
- Basic - Food stored on floor. Pasta in front of walk in cooler
- Basic - Grease accumulated under cooking equipment. In cook line under fryers
- Basic - Hood soiled with accumulated grease. In cook line
- Basic - No handwashing sign provided at a hand sink used by food employees. In sushi bar
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. In prep area begs use to store dough
- Basic - Uncovered food stored near sink exposed to splash. Hand sink in kitchen next to grill where spices been used
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08/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Equipment in poor repair.glass door on reach in has crack
- Basic - Floor tiles cracked, broken or in disrepair.dining room
- Basic - Grease accumulated under cooking equipment.
- Basic - Hood filters in disrepair.gap in filters sushi kitchen
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.prep
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.sushi bar **Corrected On-Site**
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3/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.and hood
- 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 with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.both hoods
- Basic - Ice scoop stored with handle in contact with ice in ice machine. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. 77 degrees **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
- Basic - Single-service articles not stored inverted or protected from contamination.cups **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.chicken/dressing and cheese **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food.steel polish next to drinks **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Mozzarella **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.stirrers in it **Corrected On-Site**
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9/25/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.for calamari **Corrected On-Site**
- Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler.open torn brag of shrimp dumplings **Corrected On-Site**
- Basic - Wall soiled with accumulated black debris in dishwashing area.across from 3 compartment sink
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.beef/sauce reach in **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing.spoon in it **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. **Corrected On-Site**
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1/10/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed food stored on floor.box frozen fruit walk in freezer
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.soup Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.rice reach in Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area.soup reach in
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8/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures---True glaass cooler 49-51 degrees,.
- Critical - Observed bathroom facility not clean-employees.
- Observed build-up of mold-like substance on surface of nonfood-contact surface-handsink.
- Critical - Observed buildup of slime on soda dispensing nozzles-bar.
- Critical - Observed buildup of slime on soda dispensing nozzles-wait station.
- Critical - Observed food stored on floor--cooling sauce.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit--49-51 degrees True cooler, glass cooler, soup, rice, sauce-stop sale-do not use untill repaired-operator called for service Corrected On Site.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)--True glass cooler-kitchen.
- Wall not smooth and easily cleanable-dishroom back walkway.
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3/23/2012 | Routine - Food | Inspection Completed - No Further Action |
- Nonfood-contact equipment not designed and constructed in a durable manner-walkin shelves, floor and doors RUSTY
- Observed attached equipment soiled with accumulated dust.-walkin ceiling
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area-wait station
- Critical - Observed uncovered food in holding unit/dry storage area-lemon, lime, cheese-wait station. Repeat Violation.
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10/21/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.-pasta cooked yesterday at 48 degrees today
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location.-prongs sittinb on fruit covered display on bar counter
- Critical - Observed buildup of slime on soda dispensing nozzles-fountain next to bar and wait station and sushi bar Repeat Violation.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.-48 degrees-pasta-stop sale--poor cooling process Corrected On Site.
- Critical - Observed uncovered food in holding unit/dry storage area-lemons, cheese-wait station
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-pasta walkin 48 degrees-20 pounds.
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6/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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4/11/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures--47-49 degrees 3 dooor True-sauces-kitchen
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures-47-49 degrees-dairy, sauces, pork-3-door cookline-stop sale Repeat Violation.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-2-door glass True-kitchen-47-49 degrees-stop sale
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.-3-door glass salad cooler-47 degrees
- Critical - Covered waste receptacle not provided in women's bathroom-employees in sushi kitchen
- Observed build-up of grease on nonfood-contact surface.-sides of fryer Repeat Violation.
- Critical - Observed buildup of slime on soda dispensing nozzles-bar next to office Corrected On Site.
- Critical - Observed buildup of slime on soda dispensing nozzles-sushi kitchen Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable-salad and prep coolers-kitchen .
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods.-eggs over chicken-sushi area-black door coolers Corrected On Site.
- Critical - Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils.-wraping silverware in napkins Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-47--49 degrees 3 door True-kitchen
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit-47-49 degrees 3-door glass salad.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 47-49 degrees in 3 coolers-called service and will call mewhen repairs are done-3-door cookline Repeat Violation.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.-raw egg batter over fish-3-door cooler-suushi area Corrected On Site.
- Observed single-service articles stored without protection from contamination-lid for platers on 3-glass doors-kitchen Repeat Violation.
- Critical - Observed soiled reach-in cooler gaskets-black freezer-sushi area.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.-garlic sauce
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.-sauces in freezer-sushi area
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice)-47-49 degrees-dairy, sauces, pork overnight in cooler
- Critical - Working containers of food removed from original container not identified by common name--sugar.
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2/8/2011 | Routine - Food | Warning Issued |
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