- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Clean equipment stored on floor. Clean pans by warewashing area
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. By dishwashing s
- Basic - Employee personal items stored in or above a food preparation area.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - License expired within 30 days after expiration date.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Cooked mashed potatoes at 83 f. Mashed potatoes were reheated . **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.observed raw shrimp over potatoes inside reach in cooler.
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Observed 5 lbs of raw sea bass , and 7 lbs of hamachi fish thawing out inside walk in cooler. See stop sale.
- High Priority - Reduced oxygen packaged fish packaged onsite no longer frozen and not removed from reduced oxygen package. Observed 5 lbs of raw sea bass , and 7 lbs of hamachi fish thawing out inside walk in cooler.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. **Corrected On-Site**
- Intermediate - Handwash sink missing splash guard in food preparation room or area.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.
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10/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Reach-in cooler shelves with rust that has pitted the surface. By server station
- Basic - Wall soiled with accumulated black debris in dishwashing area.
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4/29/2014 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on exterior of warewashing machine curtains.
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Container used for sushi rice.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons on cook line
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Uncooked Shrimp bags
- Basic - Reach-in cooler shelves with rust that has pitted the surface. By server station
- Basic - Soiled reach-in cooler gaskets. By server station
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wall soiled with accumulated black debris in dishwashing area.
- Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
- High Priority - Displayed food not properly protected from contamination. Oysters next to sushi bar
- High Priority - Employee failed to wash hands before putting on gloves to work with food.
- 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. Employee grabbed Cooked tempura vegetables to serve. Employee discarded product. **Corrected On-Site**
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and kanpachi received fresh and used for sushi rolls
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. **Corrected On-Site**
- Intermediate - Clam/mussel/oyster tags not marked with last date served. Oysters
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use at all times.Cap hanging on the faucet, tape inside the handwashing sink inside kitchen, cart in front of handwashing sink at sushi bar area **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. To rinse utensil at bar area **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server handwashing sink. **Corrected On-Site**
- Intermediate - No soap provided at handwash sink.bar area **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Establishment is using responsible vendor and Safestaff-only photocopies provided.
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2/28/2014 | Routine - Food | Warning Issued |
- Basic - Accumulation of food debris/soil residue on handwash sink. **Corrected On-Site**
- Basic - Drink containers with screw-top lids stored in undrained ice. **Corrected On-Site**
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
- Basic - Floor area(s) covered with standing water.inside walk in cooler
- Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
- Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- Basic - Interior of oven has heavy accumulation of black substance/grease/food debris. Pastry oven
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Old labels on containers
- Basic - Paper towel used as liner for food container.
- Basic - Soiled reach-in cooler gaskets.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser.
- Basic - Wiping cloth sanitizing solution stored on the floor.
- High Priority - Cooked vegetables hot held at less than 135 degrees Fahrenheit or above. Cooked potatoes 108-112 f
- High Priority - Displayed food not properly protected from contamination. It is partially protected from one side
- High Priority - Raw animal food stored over ready-to-eat food. Raw tuna over lettuce **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- 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.
- Intermediate - Clam/mussel/oyster tags not marked with last date served.
- Intermediate - Employee used handwash sink as a dump sink. **Corrected On-Site**
- Intermediate - Encrusted material on can opener blade. **Corrected On-Site**
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
- Intermediate - Spray bottle containing toxic substance not labeled. Bottle with sanitizer according to manager
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10/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - No Heimlich maneuver/choking sign posted.
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5/24/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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