- No Violations Were Observed
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10/27/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of food debris/soil residue on paper towel dispenser.
- Basic - Accumulation of food debris/soil residue on soap dispenser.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean equipment stored on floor. Cutting board stored on floor.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Food stored on floor. **Corrected On-Site**
- Basic - Ice scoop handle in contact with ice.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Waste line missing at soda gun holster.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Food stored in ice used for drinks. See stop sale. **Corrected On-Site**
- 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 and the time removed from temperature control cannot be determined. See stop sale.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink. At bar area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar area.
- Intermediate - No soap provided at handwash sink. At bar area.
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
- Intermediate - Soda gun soiled.
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08/18/2014 | Routine - Food | Warning Issued |
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Soil residue build-up on nonfood-contact surface. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
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4/3/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. **Corrected On-Site**
- Intermediate - Walki.in cooler shelves soiled with food debris. **Corrected On-Site**
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10/16/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Food stored in dry storage area not covered. **Corrected On-Site**
- Basic - No conspicuously located ambient air temperature thermometer in cold holding unit.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. **Corrected On-Site**
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4/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Exit signs not properly illuminated. For reporting purposes only.
- Critical - Hand wash sink lacking proper hand drying provisions. At bar area
- Critical - No conspicuously located thermometer in holding unit. at reach in freezer/cooler..
- Critical - Observed encrusted material on can opener.
- Critical - Working containers of food removed from original container not identified by common name.
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11/9/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food thermometer not accurate within +/- 2 degrees Fahrenheit.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
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2/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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7/26/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. HANDLING RTE BEAN SPROUTS Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. AFTER CRACKING RAW SHELLED EGGS EMPLOYEE CONTINUED TO HANDLE BEAN SPROUTS WITH BARE HAND CONTACT; WIPING GLOVES ON AND WIPING ON DIRTY RAG HANGING ON WAIST. Repeat Violation.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Repeat Violation. Corrected On Site.
- Critical - Observed toxic item stored by food. COMMERCIALLY CHEMICAL SPRAY LOCATED IN FOOD STORAGE ROOM.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. SUSHI RICE
- Critical - Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit. Corrected On Site.
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6/10/2011 | Complaint Full | Administrative complaint recommended |
- Critical. Working containers of food removed from original container not identified by common name. Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. eel. Repeat Violation. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Repeat Violation. Corrected On Site.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. CONTINUED TO PREP FOOD AFTER SETTING UP SANITIZING BUCKET. BETWEEN GLOVES CHANGING. Corrected On Site.
- Observed clean equipment stored on floor. COOKING UTENSILS Repeat Violation. Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing. RINSING RICE Repeat Violation. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured. Repeat Violation. Corrected On Site.
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1/5/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Food not stored in a clean/dry location that is not exposed to splash/dust. FRIED SHRIMP ANF DISH NEXT TO HANDWASH SINK Corrected On Site.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. WALK_IN FREEZER
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- 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. Corrected On Site.
- Observed ice scoop with handle in contact with ice. Corrected On Site.
- Critical. Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. Corrected On Site.
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Equipment food-contact surfaces and utensils not sanitized.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Repeat Violation. SET_UP 3-COMPARTMENT SINK FOR SANITIZING
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Corrected On Site.
- Observed clean equipment stored on floor. COOKING UTENSILS Corrected On Site.
- Critical. Air gap not installed. PLUMBING BY DISHMACHINE
- Critical. Observed handwash sink used for purposes other than handwashing. Repeat Violation. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. SUSHI BAR Corrected On Site.
- Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site.
- Carbon dioxide/helium tanks not adequately secured.
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7/21/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. CHICKEN SOUP
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods.
- Critical. Observed food stored on floor.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed employee eating while preparing food.
- Observed employee with no hair restraint.
- Critical. Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted material on can opener.
- Critical. Observed buildup of slime on soda dispensing nozzles.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Hot water not provided/shut off at employee hand wash sink. BATHROOMS
- Critical. Air gap not installed.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical. Deep fat fryer installed without 16-inch separation from open flame. For reporting purposes only.
- Carbon dioxide/helium tanks not adequately secured.
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1/26/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage.3_COMP SINK SEALED TO WALL
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Carbon dioxide/helium tanks not adequately secured.
- 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. Pro
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10/19/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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