- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Clean utensils or equipment stored in dirty drawer or rack.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Gaskets/seals on holding unit in poor repair.
- Basic - Hole in wall.
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - Unnecessary items on the premise.
- Basic - Wall soiled with accumulated food debris.
- Basic - Working containers of food removed from original container not identified by common name.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- Intermediate - Combined ready-to-eat, potentially hazardous (time/temperature control for safety) food held more than 24 hours not date marked according to the date the earliest ready-to-eat potentially hazardous ingredient was opened/prepared.
- Intermediate - Cutting board(s) stained/soiled.
- 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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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Chopsticks
- Basic - Dumpster rusted out on bottom.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Open dumpster lid.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Wall soiled with accumulated food debris.
- 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.
- High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 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.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.sushi rice at 56°
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit.
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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4/7/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- Intermediate - Interior of refrigerator soiled with accumulation of food residue.
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7/26/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food.
- Basic - Open dumpster lid.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
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4/1/2013 | Routine - Food | Inspection Completed - No Further Action |
- Observed cutting board grooved/pitted and no longer cleanable.
- Critical - Observed soiled reach-in cooler gaskets.
- Wet mop not hung to dry. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
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11/20/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in a clean/dry location that is not exposed to splash/dust.Ginger container stored under hand sink
- Critical - No waste receptacle provided at handwash lavatory with disposable towels.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical - Observed equipment and utensils not rinsed between washing and sanitizing.
- Observed equipment in poor repair.Sushi bar glass door cooler in disrepair
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked duck
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5/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No conspicuously located thermometer in holding unit.[white cooler and freezer] Corrected On Site.
- Critical - No thermometer provided to measure temperature of food product.
- Critical - Observed raw animal food stored over ready-to-eat food.[eggs over vegetables]
- Observed residue build-up on nonfood-contact surface.[mop sink]
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10/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Handwash sink not accessible for employee use at all times. Corrected On Site.
- In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. COOKING AREA
- Light not functioning. KITCHEN Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. GE COOLER KITCHEN AREA
- Critical - Observed buildup of soiled material on racks in the reach-in cooler.KITCHEN AREA
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only. KITCHEN AREA
- Observed food debris accumulated on kitchen floor. BEHING ALL KITCHEN EQUIPMENT
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. STOVE TOP
- Observed grease on the ground and/or pad around grease receptacle.
- Critical - Observed interior of microwave soiled. Corrected On Site.
- Critical - Observed live flies in kitchen.
- Critical - Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Observed residue build-up on nonfood-contact surface. ALL KITCHEN TOP OF EQUIPMENT DUSTY
- Observed ripped/worn tin foil used as shelf cover.
- Observed wall soiled with accumulated food debris. KITCHEN AREA
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
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6/29/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Certified Food Manager failed to verify employee health, exclusions or restrictions.-no health policy posted Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit.
- Critical - Vacuum breaker mising at hose bibb.
- Wet mop not hung to dry.
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4/12/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No thermometer provided to measure temperature of food product.
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods.[fish sauce over raw veggies]
- Observed equipment in poor repair.[loose 3-comp sink]
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.[3-comp sink]
- Lights missing the proper shield, sleeve coatings or covers.[rear storage]
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7/9/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.Desserts
- Observed ice scoop with handle in contact with ice.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed equipment in poor repair.Three compartment sink
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Soup dispenser nozzles
- Critical. Observed interior of reach-in freezers soiled with accumulation of food residue.
- Critical. Handwash sink not accessible for employee use at all times.Equipment in front
- Critical. Portable fire extinguisher tag out-of-date. For reporting purposes only.
- Critical. No person in charge of establishment. Corrected On Site.
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3/15/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit.Sushi rice.
- Critical. No conspicuously located thermometer in holding unit.
- Fixed equipment exposed to spillage not sealed to adjoining equipment/walls.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Food-contact surfaces and utensils not sanitized properly after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed the use of an unclean thermometer.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.Bottom shelving of sushi prep table
- Observed wall soiled with accumulated black debris in dishwashing area.
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10/13/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 3/25/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 9/17/2008 | Routine - Food | Call Back - Complied |
| No report available. | 9/16/2008 | Routine - Food | Emergency order recommended |
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