- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Lids in dry storage area.
- Basic - Build-up of soil/debris on the floor under shelving. In beer cooler.
- Basic - Clean utensils or equipment stored in dirty drawer or rack. In kitchen near large rice cooker in kitchen.
- Basic - Floor soiled/has accumulation of debris. In alcohol/liquor room.
- Basic - Insufficient lighting in warehouse/storage room.
- 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. Dishmachine in kitchen and in bar area.
- Intermediate - Spray bottle containing toxic substance not labeled. Containing blue liquid, handsink in kitchen near grill.
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3/20/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler.
- Basic - In-use ice scoop stored on soiled surface between uses. / **Corrected On-Site**
- Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. / reach in cooler by cook line / **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. / chest cooler under the grill.
- Basic - Working containers of food removed from original container not identified by common name. / bin under prep table.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. / raw tuna over tofu / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. / raw salmon over sweet potato / **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. / raw tuna over vegetables / walk in cooler.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. / bar.
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11/18/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In bread crumbs
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Inside ice cream freezer
- Basic - Soiled reach-in cooler gaskets. Warewashing area and cookline drawers
- Basic - Working containers of food removed from original container not identified by common name. Warewashing and cookline
- High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline freezer
- High Priority - Ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days after opening/preparation. Chowder dated 5-21. Operator discarded immediately.
- High Priority - Toxic substance/chemical stored by or with food. Sushi bar **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. Fish for raw consumption
- Intermediate - Slicer blade soiled with old food debris.
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5/29/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Bar dishmachine tested zero ppms. Do not use dishmachine for sanitizing, set up manual sanitizer until dishmachine is repaired. Corrected On Site.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppms after 2 cycles. Do not use dishmachine for sanitizinf set up manual sanitizer until dishmachine is repaired. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Service station
- Critical - Hand wash sink lacking proper hand drying provisions. Warewashing area
- Critical - Handwash sink not accessible for employee use at all times. Silverware tray on sink basin Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees. Sushi bar
- Critical - Observed buildup of slime in soda dispensing nozzles. Bar
- Critical - Observed cloth used as a food-contact surface. For drying chopped greens
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Sushi chef chopping greens with bare hands Corrected On Site.
- Critical - Observed food stored on floor. Soda boxes, bar
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Brown and white sugar, dry storage
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Warewashing area
- Observed right side sushi bar cutting board grooved/pitted and no longer cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar
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10/15/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 17-11-1 No proper test kit to test pH meter. Need buffer solution
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7/25/2012 | Routine - Food | Call Back - Complied |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Tested zero ppm. Do not use dishmachine for sanitizing, set up manual sanitizer intil dishmachine is repaired.
- Critical - No proper test kit to test pH meter. Need buffer solution
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Snapper and salmon used for sushi This violation must be corrected by : 7 23 12. Repeat Violation.
- Observed residue build-up on outside of sushi bar toaster oven
- Critical - Observed torn packages/bags of food exposing the contents to contamination. Flour, backline
- Critical - PH meter not functional, intermittent readings
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5/21/2012 | Routine - Food | Warning Issued |
- No Violations Were Observed
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2/20/2012 | Routine - Food | Call Back - Complied |
- Food-contact surface not smooth and easily cleanable.Cracked/damaged rice bin lid, dry storage
- Critical - Handwash sink not accessible for employee use at all times. Bar area, blocked by trash cans in front of sink basin.
- Critical - Handwashing cleanser lacking at handwashing lavatory.Bar area, by scoop drink machine
- Critical - No handwashing sign provided at a handsink used by food employees.Servers area
- Critical - No handwashing sign provided at a handsink used by food employees.Sushi bar
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Fluke received fresh but served raw.
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook dicing washed potatoes with bare hands Corrected On Site.
- Critical - Observed cloth used as a food-contact surface.Napkin covering beef in reach in freezer Corrected On Site.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Inside brown sugar bin, dry storage
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over scallops in walk in freezer
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over soft shell crab in walk in cooler
- Critical - Observed rice bags stored on floor warewashing area and liquid shortening in dry storage area
- Critical - Observed toxic item stored in food preparation area. Soap on preparation sinks ledge
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12/19/2011 | Routine - Food | Warning Issued |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Observed catch basin in walk in cooler for catching drippage
- Critical - Hand wash sinks lacking proper hand drying provisions.Kitchen and bar area Corrected On Site.
- Critical - Observed employee engage in food preparatio without washing hands before putting on gloves. Corrected On Site.
- Critical - Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.Server handlled soiled dishware then clean bowl for rice without washing hands Corrected On Site.
- Observed food debris accumulated on kitchen floor.Dry storage area
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.Rice spoon Corrected On Site.
- Observed in-use utensil used with moist food not stored in running water of sufficient velocity. Corrected On Site.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Egg whites 47F for less tan 2 hours re-iced for temperature recovery
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation.Unpackaged raw chicken over beef in walk in cooler
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.Unwrapped straws at server's area
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.Clarified butter 112F for 45 minutes per operator reheated to 165F minimum for continued hot holding
- Critical - Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
- Wet mops not hung to dry.
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6/10/2011 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Violation: 02-13-2 Required consumer advisory for raw/undercooked animal food not provided.Advised to add smoked salmon to advisory
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
- Violation: 51-13-1 No Heimlich maneuver sign posted.
- Critical - Violation: 53B-08-1 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. Provide training within 60 days of date of hire.
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4/14/2011 | Routine - Food | Call Back - Complied |
- Critical - Establishment operating without a current Hotel and Restaurant license. This violation must be corrected by : 6 6 11.
- Critical - Hot water not provided/shut off at employee hand wash sink.Bar area
- Critical - Hot water not provided/shut off at employee hand wash sink.By soda machine near bar area
- No Heimlich maneuver sign posted.
- 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. Provide training within 60 days of date of hire.
- Critical - Observed food stored on floor in walk in freezer
- Critical - Required consumer advisory for raw/undercooked animal food not provided.Advised to add smoked salmon to advisory
- Critical - Vacuum breaker mising at hose bibb.Needed on hose side of Y fitting added to mopsink faucet
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4/6/2011 | Routine - Food | Warning Issued |
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