- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. **Corrected On-Site**
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - No handwashing sign , soap, or paper towels provided at a hand sink , located in bar, used by food employees
- Basic - Reach-in cooler gasket torn/in disrepair in reach in cooler holding coleslaw.
- High Priority - Toxic substance/chemical stored by or with food. Observed chemical spray cleaners hung next to drink mixers at bar.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
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1/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. New cutting boards on order. **Corrected On-Site**
- Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed sanitizer at 0ppm. Corrected on site to 50ppm **Corrected On-Site**
- Basic - Food stored on floor of walk in freezer. **Corrected On-Site**
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
- Basic - Observed standing water on floor of walk in cooler.
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4/23/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried(observed metal food containers stacked on top of each other while still wet) Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions(bar handsink ) Corrected On Site.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching lemons and limes with bare hands while slicing them Corrected On Site.
- Critical - Observed buildup of mold like substance in the interior of ice machine at bar area Corrected On Site.
- Critical - Observed food stored on floor. Observed boxes of food stored on floor in walk in freezer. Corrected On Site.
- Observed knives stored in crevice between prep table and prep cooler. Corrected On Site.
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11/6/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions-sushi bar, handsink next to ice bin and indoor bar Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit(sushi reach in cooler ) Corrected On Site.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils Corrected On Site.
- Observed buildup of water on the floor of reach in cooler along prep line. Corrected On Site.
- Observed knife stored in between crevice of reach in coolers. Corrected On Site.
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3/19/2012 | Complaint Full | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/9/2011 | Routine - Food | Call Back - Complied |
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. [Cookline salad cooler ambient air 47degF] [Violation to be cirrected by 11.9.2011.]
- Critical - Hot water not provided/shut off at employee hand wash sink by office/walk in cooler area. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. [Cookline, wait station and bar sinks]
- Critical - No oyster warning sign with required language provided. [New menu is missing verbage specific to raw oysters. Tabletop or walls signs are not provided. Raw oysters are on menu as "Oysters of the Day" and are confimed by staff to be served raw. Signage on sushi bar display window has "raw oysters" omitted from paragraph. [Violation to be corrected by 11.9.2011]
- 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. Several food handling employees present. Staff and employees are unable to provide any proof of training.
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. [Salmon used for sushi. Chef prepares fresh salmon with salt and vinegar stages then freezes in establishment walk in freezer that does not meet temperature requirements for proper parasite destruction. Operators will check into sushi-specific frozen salmon from their supplier. Salmon or other non-exempt fish may not be served raw or undercooked.
- Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. [Lower shelf of prep table lined with torn foil.]
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. [Cookline employee drinking from water bottle with screw cap rather than cup with lid and straw.] Corrected On Site.
- Critical - Observed encrusted, soiled material on slicer. Heavy residue on press. Debris on area near blade while blade looks cleaned. 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. [Observed 2 cookline cooks and one waitstaff employee preparing plates of ready-to-eat foods with bare hands. Cooks were handling cooked meats and cheeses. Wait staff observed plating pickles and lettuce.
- Critical - Observed handwash sink used for purposes other than handwashing. [Observed cookline employee rinse spoons in cookline sink to use for make-table service.] Corrected On Site.
- Critical - Observed interior of cookline reach-in salad cooler soiled with standing water. Unit is in process of drainage repairs.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Cooked and raw chicken, chicken salad all between 45degF and 51degF. Foods are stored in walk in cooler overnight if prepped previous day.] Corrected On Site by moving lower unit potentially hazrdous foods to working cooler. Salad dressings made with raw shell egg in containers in upper unit doubled up with ice.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. [Island Oasis Ice Cream flavor beverage mix, 52degF. Top ingredients are milk and cream. Carton states to keep refrigerated.] Corrected On Site by returning to reach in cooler.
- Observed unused soiled baking pans stored on lower cookline prep shelf. Muffin tins have heavy food debris in onee end.
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11/8/2011 | Routine - Food | Warning Issued |
- Equipment and utensils not properly air-dried. [Wet-nested stainless steel pans.]
- Critical - Observed 2 live flies in kitchen dish wash room..
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Critical - Observed food being cooled by nonapproved method. 22qt. tall containers, covered and put in walk in cooler straight from stove. Corrected On Site.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above. [Sushi rice held at 117degF without Time as Public Health Contol paperwork.]
- Wiping cloth chlorine sanitizing solution at cookline not at proper minimum strength. 0ppm Corrected On Site.
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7/7/2011 | 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. Veal stock at 48degF. Corrected On Site.
- Equipment and utensils not properly air-dried. Metal pans wet nested on single dry rack.
- Floors not maintained smooth and durable.Several broken tiles on cookline at salad area.
- Critical - Handwash sink not accessible for employee use at all times. Utensils in container blocking use . Corrected On Site.
- Observed 2 cooks on main line with no hair restraint.Corrected On Site. Repeat Violation.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Sushi chef will wear gloves until an AOP-Alternative Operating Procedure is in place.
- Observed build-up of food debris, dust or dirt on recipe sheet covers at prep station.
- Critical - Observed buildup of soiled material on mixer head.[small Kitchenaid mixer] Corrected On Site.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Observed cookline employees handle raw meats and then ready-to-eat foo with glove change but lack of handwashing. Corrected On Site.
- Critical - Observed encrusted material on can opener. Corrected On Site. Repeat Violation.
- Observed equipment in poor repair. Several food prep items on storage shelf by office are heavily rusted. Replace or discard.
- Observed floor area(s) covered with standing water where tiles are not smooth, durable on cookline.
- Critical - Observed food being cooled by nonapproved method. Veal stock at 48degF in deep covered containers in walkin cooler.
- Observed food debris accumulated on kitchen floor around white chest freezer on cookline, giving off objectionable odor.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef rolling sushi rice. Corrected On Site. Sushi chef to wear sanitary gloves.
- Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing dangling earrings at cookline salad station. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up at cookline salad drawer cooler. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing. Cookline handsink with container of utensils/knives in sink. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoops soaking in glasses of water at wait station. Corrected On Site.
- Observed interior of cookline cooler door with hole in sheet metal; insulation exposed.
- Observed personal care item stored with food. Cell phone on cookline upper prep shelf next to food items.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Veal stock 47degF from previous day. Corrected On Site.
- Critical - Observed raw animal food stored over cooked food. Raw chicken on cookline cooler top shelf over ready-to-eat vegetables. Corrected On Site.
- Critical - Observed raw chicken over raw seafood in cookline cooler. Corrected On Site.
- Observed residue build-up on wire storage shelves beneath syrup.
- Observed several prep food handlers with no hair restraint. Corrected On Site.
- Observed sushi chef with no beard guard/restraint.
- Observed sushi chef with no hair restraint.
- Critical - Working containers of food removed from original container not identified by common name. Several white bins of grains not labeled in dry storage. Corrected On Site.
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2/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- Observed kitchen employees with no hair restraint.
- Observed ripped/worn tin foil used as shelf cover in prep room. Corrected On Site.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. [cookline and by office]
- Critical. Handwashing cleanser lacking at handwashing lavatory. [cookline] Corrected On Site.
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9/23/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/20/2010 | Routine - Food | Call Back - Complied |
- Critical. No thermometer provided to measure temperature of food product. Corrected On Site.
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed potentially hazardous food thawed in standing water. [seafood] Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. Observed raw fish stored over cooked vegetables in cookline reachin cooler. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Sauces, onion, potatoes.
- Observed old labels stuck to food containers after cleaning.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Rear kitchen by ice machine. Corrected On Site.
- Observed leaking pipe at plumbing fixture. Handsink in dishwash area.
- Waste line missing at soda gun holster. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.[dishwash area]
- Observed grease accumulated under cooking equipment.
- Observed floor area(s) covered with standing water. Dishwash area, water sqirting up from underneath floor tiles when walked on.
- Observed dusty ceiling tiles and/or air conditioning vent covers.
- Wet mop not hung to dry.
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3/1/2010 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over cooked food. Observed raw fish stored over cooked chicken in reachin cooler at end of cookline TRUE brand.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Observed employee touching cookies with barehands. Corrected On Site.
- Observed employee with no hair restraint. Employee cutting vegetables, and employee handling baked goods.
- Observed ripped/worn tin foil used as shelf cover.
- Observed cutting board grooved/pitted and no longer cleanable. Discoloration in grooves.
- Critical. Observed encrusted material on can opener.
- Critical. No handwashing sign provided at a handsink used by food employees. Kitchen rear prep near dry goods and kitchen by mixer and slicer.
- Critical. No handwashing sign provided at a handsink used by food employees. [kitchen cookline area and dishwash area]
- Observed ceiling soiled with accumulated dust.Throughout kitchen
- Observed dusty ceiling tiles and/or air conditioning vent covers. Throughout kitchen
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10/28/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit. Corrected On Site.
- Critical. Observed food stored in a prohibited area. Observed employee cutting raw meat on table where dishes come out of dishwasher. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. [waitstation above butter] Corrected On Site.
- Critical. Observed encrusted, soiled material on slicer.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Clean pots and pans stored on shelving next to handsink exposed to splashing.
- Observed single-service articles stored without protection from contamination. Should be inverted /waitstation. Corrected On Site.
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7/8/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 4/15/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 10/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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