- Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards are also stained heavily.
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5/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/16/2014 | Routine - Food | Call Back - Complied |
- Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
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12/10/2013 | Routine - Food | Warning Issued |
- Basic - No handwashing sign provided at a hand sink used by food employees.....sushi bar.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.....rice ,soup, sauce 50? in traulsen glass door reach in cooler bottom shelf. Voluntarily discarded food. **Corrected On-Site**
- High Priority - Thermotape failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of 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. .....traulsen glass door reach in cooler bottom and middle shelf. Must not have stored any potentially hazardous food until maintain at proper temperature .
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2/26/2013 | 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.....soup was cooked yesterday 7 pm. today 12: 55 pm soup temperature 48 degrees in reach in cooler . Corrected On Site. volentrailly discarded food.
- Critical - Handwash sink not accessible for employee use at all times.....obstructed by garbage can, preperation area. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing....stored bowls in handwashing sink, sushi bar.
- Observed leaking pipe at plumbing fixture......handwashing sink in preperation area. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit......soup 48 degrees in reach in cooler. Corrected On Site. volentrailly discarded food.
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9/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees....sushi bar. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands....,waring glovs without washing hands. Corrected On Site. Repeat Violation.
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5/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No handwashing sign provided at a handsink used by food employees....kitchen
- Critical - Observed cloth gloves contacting ready-to-eat food..... egg custered wraping by paper towel. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. changed glovs without wash hands. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.....pre cooked chicken 45 degrees. Corrected On Site. ice doen on it.
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12/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. --- scoop for rice.
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5/17/2011 | Routine - Food | Inspection Completed - No Further Action |
- EQUIPMENT and UTENSILS, Air-Drying Required. After cleaning and sanitizing, EQUIPMENT and UTENSILS: (A) Shall be air-dried or used after adequate draining as specified in Paragraph (a) of 21 CFR 178.1010 Sanitizing solutions, before contact with FOOD; and (B) May not be cloth dried except that UTENSILS that have been air-dried may be polished with cloths that are maintained clean and dry.
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11/4/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. --- employees changing gloves without washing hands.
- Critical. Hand wash sink lacking proper hand drying provisions.
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4/8/2010 | Routine - Food | Inspection Completed - No Further Action |
- Observed single-use containers (boxes and/or cans) reused for the storage of food. Corrected On Site.
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10/7/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/28/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/29/2008 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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