- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Employee with no hair restraint while engaging in food preparation. Cook
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- Basic - Reuse of single-use number 10 cans. At cook line
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Stored food not covered in walk-in freezer.
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at wait service station
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Some items on the buffet line, I.e. dessert, sushi, fried items **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler **Repeat Violation**
- High Priority - Raw animal food stored over/with ready-to-eat food in walk-in freezer - not all products commercially packaged. **Repeat Violation**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Self serve steamed rice **Repeat Violation**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Accumulation of food debris/grease on food-contact surface. On rice cooker, blender
- 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. Gallons of milk
- Intermediate - Cutting board(s) stained/soiled. All
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **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. All **Repeat Violation**
- Intermediate - Torn packages/bags of food exposing the contents to contamination.
- Intermediate - Two-compartment sink used for warewashing.
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11/04/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Build-up of mold-like substance on nonfood-contact surface. At the underside of the drink dispenser station at wait service station
- Basic - Fixed equipment exposed to spillage not sealed to adjoining equipment/walls. Caulking at hand sink, and 2 compartment sink in kitchen
- Basic - Food stored on floor. In walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. At cook line
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw shell eggs next to cooked noodles at cook line
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Some buffet items, melons, cantaloupe
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice temp at 92°, at cook line, less than 4 hours. Advised
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
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07/02/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
- Basic - Food stored on floor. A case if bananas
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. 2 spatulas stored on concrete stone **Corrected On-Site**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Rice scoop at buffet **Repeat Violation**
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single serve spoons by ice cream
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi items, melons, cut tomatoe, cut leafy green at buffet
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Cooked rice **Repeat Violation**
- High Priority - Toxic substance/chemical stored by or with food.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Repeat Violation**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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1/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Bowl or other container with no handle used to dispense food. In rice
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Food stored on floor. In walk in cooler
- Basic - Food-contact surface not smooth and easily cleanable. Wood used as shelf in walk in cooler
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. **Corrected On-Site**
- Basic - Shelf under preparation table soiled with food debris. At kitchen, wait service station
- Basic - Single-service items for customer self-service not properly protected to prevent contamination. Plastic spoons at dessert area
- Basic - Soiled reach-in cooler gaskets. At cook line
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth/towel used under cutting board. **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. 0ppm
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Stainless steel pans
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. At mop sink
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Items at buffet
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At dessert area, above rice pot
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Soil residue in food storage containers. White seasonings containers
- Intermediate - Torn packages/bags of food exposing the contents to contamination.
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8/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Food stored on floor. In walk in freezer **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation** **Warning**
- Basic - Storage food has no English labeling. Flour, sugar, salt etc. **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Some desserts, cooked rice are not under sneeze guards **Repeat Violation** **Warning**
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3/21/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris inside warewashing machine. **Warning**
- Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
- Basic - Bowl or other container with no handle used to dispense food. At cook line-a bowl used as scoop **Repeat Violation** **Warning**
- Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
- Basic - Food stored on floor. In walk in freezer **Warning**
- Basic - Gaskets with slimy/mold-like build-up. At reach in coolers of cook line **Repeat Violation** **Warning**
- Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Repeat Violation** **Warning**
- Basic - Ripped/worn tin foil used as food-contact shelf cover. **Repeat Violation** **Warning**
- Basic - Storage food has no English labeling. Flour, sugar, salt etc. **Warning**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **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. Cook cut egg rolls that is for immediate service to buffet with his bare hand- gloves **Corrected On-Site** **Warning**
- High Priority - Fresh garlic-in-oil/margarine/butter or product containing fresh garlic-in-oil/margarine/butter mixture held at greater than 41 degrees Fahrenheit. Temp at 51?-less than 4 hours-advised **Repeat Violation** **Warning**
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods. Raw beef next to ready to eat ribs in walk in cooler **Warning**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Raw salmon for sushi, this violation must comply by 3/14/2013 **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. At buffet the melons, cut lettuce, cut tomatoes, hard boiled eggs, pudding had a temperature between 44? to 47 ?, less than 4 hours- advised **Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Melons, sushi, pudding, hard boiled eggs, wings, egg rolls, fried chicken, fried pork **Warning**
- High Priority - Raw animal food stored over ready-to-eat food. In walk in cooler **Repeat Violation** **Warning**
- High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Some desserts, cooked rice are not under sneeze guards **Repeat Violation** **Warning**
- Intermediate - Encrusted material on can opener blade. **Repeat Violation** **Warning**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Warning**
- Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Repeat Violation** **Warning**
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
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1/14/2013 | Routine - Food | Warning Issued |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0ppm-[SEE SPECIAL NOTE ON COMMENT SECTIION]
- Critical - Hotel and Restaurant license not properly displayed.
- Observed a nonfood-grade basting brush used in food. Using paint brush
- Observed gaskets with slimy/mold-like build-up. Cookline
- Critical - Observed handwash sink used for purposes other than handwashing. Observed a steel wool pad in sink-hibachi cookline Corrected On Site.
- Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chickens over ready to eat foods
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Raw meats at hibachi area temp between 47 to 50 degree, less than 4 hours-Advised
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed toxic item stored by food. At hibachi cookline
- Observed utensils stored in crevices between equipment. Corrected On Site.
- Critical - Vacuum breaker mising at hose bibb. Missing backflow preventer at spliter of mop sink
- Critical - Working containers of food removed from original container not identified by common name. In English
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7/3/2012 | Routine - Food | Inspection Completed - No Further Action |
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