- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back Exterior doors. **Warning**
- Basic - Wall in disrepair. Behind ice machine. **Warning**
|
11/07/2014 | Routine - Food | Call Back - Complied |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dead roaches on premises. Approximately 9 in light shield, server area. 1 on bottom shelf under handsink. Server area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back Exterior doors. **Warning**
- Basic - Wall in disrepair. Behind ice machine. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 5-6 in dish area, on shelf used to store empty silverware racks and bus pans. **Warning**
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10/31/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dead roaches on premises. Approximately 9 in light shield, server area. 1 on bottom shelf under handsink. Server area. **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back Exterior doors. **Warning**
- Basic - Wall in disrepair. Behind ice machine. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 5-6 in dish area, on shelf used to store empty silverware racks and bus pans. **Warning**
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10/30/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of grease/dust/debris on hood filters. **Warning**
- Basic - Dead roaches on premises. Approximately 9 in light shield, server area. 1 on bottom shelf under handsink. Server area. **Warning**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink over flour and corn starch **Corrected On-Site** **Warning**
- Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior door near restrooms. **Warning**
- Basic - Wall in disrepair. Behind ice machine. **Warning**
- Basic - Wall soiled with accumulated dust. Dust/spider webs, neat back door **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee using 2 compartment sink to wash and rinse pans. Not sanitizing. Advised. **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In walk in cooler: krab 44F, cream cheese mix 44F, ham 44F, broccoli salad 45F. **Warning**
- High Priority - Roach activity present as evidenced by live roaches found. 5-6 in dish area, on shelf used to store empty silverware racks and bus pans. **Warning**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Light buildup along shield **Warning**
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Server area **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to back door **Warning**
- Intermediate - No soap provided at handwash sink. Dish area **Warning**
- Intermediate - Refrigerator 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. Walk in cooler **Warning**
- Intermediate - pH meter used to test sushi rice reading 9.04. not calibrated according to manufacturer's instructions. **Warning**
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10/29/2014 | Routine - Food | Warning Issued |
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Pepsi cooler
- Basic - Shoes stored on rack next to bag of flour. **Corrected On-Site**
- Basic - Soil residue build-up on gaskets, cookline cooler
- Basic - Walk-in cooler shelves soiled with encrusted food debris/mold like buildup
- Basic - Wall in disrepair. Behind ice machine
- High Priority - Container with lemons stored in ice used for drinks. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked chicken. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over vegetables
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles. Light buildup
- Intermediate - pH meter used to test sushi rice not functional - display reads "1" without change.
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6/27/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Cardboard used to line container holding cooked chicken, direct contact with food
- Basic - Food stored in dry storage area not covered.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi area **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. **Corrected On-Site**
- Basic - Silverware/utensils stored upright with the food-contact surface up. **Corrected On-Site**
- Basic - Walk-in freezer shelves soiled with encrusted food debris.
- Basic - Water leaking from faucet/faucet handle. 3 compartment sink
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over cooked shrimp. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken over pork. **Corrected On-Site**
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1/8/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Knives not inverted, buffet
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dry storage shelf **Corrected On-Site**
- Basic - Equipment in poor repair. Bus tub used for food has a hole melted, cracked, chipped containers. Operator discarded. **Corrected On-Site**
- Basic - Food-contact surface not smooth and easily cleanable. Lid for rice cooker wrapped in plastic wrap with string attached for handle. Advised to removed plastic wrap **Corrected On-Site**
- Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Flaps to walk in cooler.
- Basic - Walk-in freezer shelves soiled with encrusted food debris/black mold like substance
- 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. Flour, dry items, labels faded and unreadable
- High Priority - Dented/rusted cans present. Housin sauce
- 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. 10 ppm cl
- 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. Several buffet items.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
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12/9/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - 4-603.15(A) old labels on clean containers. Old labels on containers holding food
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks, ice cream bowls not inverted or otherwise protected at buffet. **Corrected On-Site**
- Basic - Cold holding equipment holding food requiring time or temperature control for safety at greater than 41F. Unit may not be used to hold food requiring time or temperature control for safety until capable of maintaining 41F or below. Pepsi Cooler door does not close properly/gaskets in disrepair.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
- Basic - Interior of microwave soiled with encrusted food debris. Server area
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Frozen food **Corrected On-Site**
- Basic - Plastic wrap covering lid for rice cooker. String used as handle.
- Basic - Walk-in cooler shelves soiled with encrusted food debris. Shelves lined with plastic, soiled.
- High Priority - Employee washed hands with no soap. employee came in from back door, wet hands. Rubbed them together for a second or two and turned water off. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In Pepsi cooler on cook-line on bottom shelf, raw chicken 47, 48. Raw shrimp 47. Sliding cooler door does not close properly
- High Priority - Raw animal food stored over ready-to-eat food. Eggs over vegetables, walk in cooler. **Corrected On-Site**
- Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Probe thermometer used or ambient air in sushi cooler reads 24 in ice water
- 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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8/20/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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2/5/2013 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. In sauce, walk in cooler **Warning**
- Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler closest to the dish area.m **Warning**
- Basic - Cutting board has cut marks and is no longer cleanable. Small round cutting boards **Warning**
- Basic - Employee preparing food in customer section of dining area. **Warning**
- Basic - Equipment in poor repair. Broken, cracked cutting board. Operator discarded **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Sushi knives stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Chicken, beef, peas, shrimp, tofu, pork 46F in cookline cooler **Warning**
- High Priority - Improper side-by-side separation of raw animal foods. Raw beef behind shrimp in make table cooler **Warning**
- High Priority - Live flies in kitchen. **Warning**
- 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. Cookline cooler **Warning**
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2/4/2013 | Routine - Food | Warning Issued |
- Violation: 37-03-1 Observed wall in disrepair. end of cookline between prep area and cookline
- Violation: 37-03-1 Observed wall in disrepair. outside of restrooms
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9/21/2012 | Routine - Food | Call Back - Complied |
- Critical - Handwashing cleanser lacking at handwashing lavatory. cookline
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. cookline Corrected On Site.
- Critical - Observed dead roaches on premises. 1 on dish machine, 1 on floor in dish area, 1 on shelving, dish area, 1 end of cookline, 1 under handsink in prep area
- Critical - Observed lid for rice wrapped in plastic wrap and per operator washed weekly. Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Dimsum out with no time or temperature control at 85F for 2.5 hrs per operator. Advised to refrigerate between lunch and dinner
- Critical - Observed roach activity as evidenced by live roaches found. 3 at end of cookline in front of damaged wall
- Critical - Observed roach activity as evidenced by live roaches found. 5 on shelving in dish area, 3 on/in cookline soap dispenser
- Observed wall in disrepair. end of cookline between prep area and cookline
- Observed wall in disrepair. outside of restrooms
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present. Back door left open during business hours, large gaps around screen
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. Sushi at buffet. most other items time marked.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. walk in cooler
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9/20/2012 | Routine - Food | Emergency order recommended |
- No Violations Were Observed
|
6/15/2012 | Routine - Food | Call Back - Complied |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Silverware, ice cream bowls, plates at end of buffet.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Cookline make cooler holding PHFs at 47-48Ff. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sush cooler holding PHFs at 41F at top of cooler, 46F at bottom. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - No conspicuously located thermometer in holding unit. Sushi cooler
- Critical - Observed employee wearing gloves wring out dirty towels, scrape dirty plates and afterwards rinse gloves without removingg them and handwashing.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the three-compartment sink. Knife and cutting board scrubbed with scrubbie with no sanitizer or soap. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice scoop Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Krab at 44F, cream cheese and sauce at 46F, sushi cooler. Advised
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, beef at 47F, pork, shrimp at 48F, cookline cooler, overnight per operator. Advised to move to another cooler
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. corn starch and water at 72F in cookline cooler
- Critical - Observed potentially hazardous food thawed at room temperature. beef Corrected On Site.
- Critical - Observed potentially hazardous food thawed in standing water. Chicken at constant 67F in sink. see stop sale
- Critical - Observed slimy reach-in cooler gaskets, cookline
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. melon, pudding
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm.
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6/14/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
3/20/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Cloth used to cover sushi rice
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. sushi cooler holding PHFs at 47F-48F. unit may not be used for potentially hazardous food until capable of maintaining 41F or below
- Critical - No conspicuously located thermometer in holding unit. Sushi cooler
- Observed build-up of grease on hood filters
- Critical - Observed food stored in undrained ice. Shrimp
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi knives
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch and water on cookline at 70F. Advised to use time
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cream cheese at 47F, tuna 48F in sushi cooler
- Critical - Observed raw animal foods not properly separated from each other in drop in cooler on cookline. raw chicken behind shrimp. Corrected On Site.
- Observed reuse of single-service articles. Gallon jugs cut as scoops, cans reused
- Observed soiled cardboard used between fryer and wokline, as cover for flour, as sleeve for knife
- Observed utensils stored in crevices between equipment.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.
- Critical - Raw seafood served without parasite destruction records or proof of exemption
- Critical - Self-service ice cream not dispensed in a manner that prevents contamination
- Walk in cooler shelving soiled, rusted
- Wet mop not hung to dry.
- Critical - Working containers of food removed from original container not identified by common name. cookline
- observed scoops with no handles in use.
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1/18/2012 | Routine - Food | Warning Issued |
- Critical - Violation: 31-09-1 Handwash sink not accessible for employee use at all times. cookline handsink blocked by preptable
- Violation: 37-01-1 Ceiling tile missing, cookline, broken ceiling tile, prep area
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9/29/2011 | Routine - Food | Call Back - Complied |
- Ceiling tile missing, cookline, broken ceiling tile, prep area
- Dipperwell faucet unable to turn.
- Critical - Hand wash sink lacking proper hand drying provisions. Cookline, dish machine handsinks
- Critical - Handwash sink not accessible for employee use at all times. cookline handsink blocked by preptable
- In-use utensil in nonpotentially Scoops with no handles left in dry products.
- Critical - No conspicuously located thermometer in holding unit. Glass cooler, cookline
- Critical - No thermometer provided to measure temperature of food product.
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. unfinished wood shelving used to store dry products.
- Critical - Observed buildup of black slime in the interior of ice machine.
- Critical - Observed encrusted food material on can opener.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Dumplings Corrected On Site.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Lemons. Corrected On Site.
- Critical - Observed food stored on floor. Flour. Corrected On Site.
- Observed mens room urinal not flushing.
- Critical - Observed open sauce stored next to mopsink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi rice at 90F with no temperature control and no PH meter.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. melon at 60F, eggs at 63F, advised to have ice contact container
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood salad At 49F on buffet. Advised to have ice contact container
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over dumpling wrappers, walk in freezer
- Critical - Observed raw animal food stored over ready-to-eat food. Shell egg stored nested on raw vegetables. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs, chicken over sauce, walk in cooler
- Critical - Observed raw animal food stored over ready-to-eat food. Shell eggs, raw chicken over raw vegetables, reach in cooler
- Critical - Observed uncovered food in holding unit/dry storage area. walk in freezer
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. dumplings at 98F, chicken at 110F on buffet. Advised to reheat to 165F to hot hold at 135F or above and add water to steaam table until it contacts bottom of metal pan.
- Critical - Shell eggs held with no time or temperature control on cookline. Corrected On Site.
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7/28/2011 | Routine - Food | Warning Issued |
- Critical - First aid supplies improperly stored.
- Critical - Hand wash sink lacking proper hand drying provisions. Wait station.
- Critical - No conspicuously located thermometer in holding unit. Reach in cooler.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing in preparation area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in walk in cooler.
- Critical - Observed uncovered food in walk in freezer.
- Critical - Observed unlabeled spray bottle.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/25/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Wait station.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only.
- Critical - No conspicuously located thermometer in reach in cooler.
- Critical - Observed accumulation of debris in three-compartment sink.
- Observed build-up of grease on hood filters.
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed food being cooled by nonapproved method.
- Critical - Observed food stored on floor. Walk in cooler
- Observed grease accumulated under cooking equipment.
- Critical - Observed handwash sink used for purposes other than handwashing. Preparation area.
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in walk in freezer.
- Observed utensils stored in crevices between equipment.
- Wet wiping cloth not stored in sanitizing solution between uses.
|
2/15/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons were 45 degees Farhenheit at buffet kine. Advised.
- Critical. No conspicuously located thermometer in reach in cooler.
- Critical. Observed uncovered food in reach in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on hood filters.
- Observed utensils stored in crevices between equipment.
- Critical. Observed handwash sink used for purposes other than handwashing. Server's area.
- Critical. No handwashing sign provided at a handsink used by food employees. Server's area.
- Carbon dioxide/helium tanks not adequately secured.
|
10/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed uncovered food in walk in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On Site.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed nonfood-grade bags used for food storage. Walk in freezer.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. No handwashing sign provided at a handsink used by food employees. Server's station.
|
4/14/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Self-service buffet lacking a proper protection from contamination. Ice cream.
- Critical. Observed raw animal food stored over ready-to-eat food. Walk in cooler.
- Critical. Observed food stored on floor. Walk in freezer.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Water treatment device has not been inspected or serviced according to manufacturer's instructions.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Observed ripped/worn cardboard used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on hood filters.
- Observed residue build-up on storage shelf in preparation area by ice machine.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed food debris accumulated on kitchen floor. Walk in freezer.
- Critical. Observed pesticide-emitting strip present dishwashing area.
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1/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cut melons 44 degees Farhenheit.
- Critical. Observed uncovered food in holding walk in cooler.
- 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.
- Critical. Observed encrusted material on can opener.
- Observed residue build-up on bulk food containers.
- Critical. No handwashing sign provided at a handsink used by food employees at server's station.
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8/21/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/30/2009 | Routine - Food | Inspection Completed - No Further Action |
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