- Basic - Attached equipment soiled with accumulated dust.Light shields
- Basic - Ceiling tile in disrepair. Kitchen area.
- Basic - Clean knives/utensils stored in crevices between equipment. **Corrected On-Site**
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.Around
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Downstairs
- Basic - Openings to the outside for equipment, such as ventilation fans, not screened or otherwise protected when the equipment is not in operation.
- Basic - Soil residue build-up on nonfood-contact surface.Shelf above 3 compartment sink.
- Basic - Waste line missing at soda gun holster.
- Basic - Working containers of food removed from original container not identified by common name.Squeeze bottles
- High Priority - Live flies in kitchen.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.
- Intermediate - Employee used handwash sink as a dump sink.Bar
- Intermediate - No handwash sink for employees.Server station **Repeat Violation**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Bar kitchen
- Intermediate - No soap provided at handwash sink.Downstairs
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4/29/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease on nonfood-contact surface.Fan **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles.Large grey containers **Repeat Violation**
- Basic - Condensation or other drainage not disposed of according to law.Refrigeration unit closest to door drip pan inside.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Floor tiles missing.
- Basic - Improper storage of kitchen equipment that interferes with cleaning.Kitchen downstairs
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Working containers of food removed from original container not identified by common name.Grey containers, squeeze bottles.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Back room racks
- Intermediate - No handwash sink for employees.Server station
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machineDowntairs .bar area
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10/22/2013 | Routine - Food | Call Back - Admin. complaint recommended |
- Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
- Basic - Build-up of grease on nonfood-contact surface.Fan **Repeat Violation**
- Basic - Buildup of food debris/soil residue on equipment door handles.Large grey containers **Repeat Violation**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Condensation or other drainage not disposed of according to law.Refrigeration unit closest to door drip pan inside.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Fifty (50) foot-candles of light not provided at a food working surface or where safety is a factor.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Floor tiles missing.
- Basic - Improper storage of kitchen equipment that interferes with cleaning.Kitchen downstairs
- Basic - In-use tongs stored on oven door handle. **Corrected On-Site**
- Basic - No handwashing sign provided at a hand sink used by food employees.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Plumbing system in disrepair.Ice bin drains into bucket
- Basic - Raw animal food stored above unwashed produce.Eggs over romaine lettuce in walk in cooler
- Basic - Soil residue build-up on nonfood-contact surface.Shelf above 3 compartment ink
- Basic - Working containers of food removed from original container not identified by common name.Grey containers, squeeze bottles.
- Basic - High Priority - Dead roaches on premises.10 dead roaches in bait trap
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Corrected On-Site**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Eggs
- High Priority - Rodent activity present as evidenced by rodent droppings found. 3 dry rodent droppings on top of dish machine
- High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Intermediate - Buildup of soiled material on racks next to fryer.
- 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 - Cutting board(s) stained/soiled.
- Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits.Back room racks
- Intermediate - No handwash sink for employees.Server station
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machineDowntairs .bar area
- Intermediate - Non-pitting surface rust on food-contact equipment.Table next to stove.
- Intermediate - Person in charge fails to exhibit active managerial control.
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10/21/2013 | Routine - Food | Warning Issued |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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4/26/2013 | Routine - Food | Call Back - Complied |
- Basic - Accumulation of debris on drainboards or equivalent.
- Basic - Accumulation of debris on exterior of warewashing machine.
- Basic - Attached equipment soiled with accumulated grease.Fan above dishwasher
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Food debris/dust/soil residue on dry storage shelves.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - No copy of latest inspection report available.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Shelf under preparation table soiled with food debris.dishwash area
- Basic - Soil residue build-up on nonfood-contact surface.exterior of large grey containers
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris.post
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Evidence of mat cleaning wastewater dumped onto ground.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location.
- Intermediate - Manager lacking proof of food manager certification. **Warning**
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2/25/2013 | Routine - Food | Warning Issued |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Hood not cleaned to bare metal prior to surfaces becoming heavily contaminated with grease or oily sludge. For reporting purposes only.
- Critical - No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed gaskets/seals on cold holding unit in poor repair.torn gasket reach in cooler
- Critical - Observed toxic item stored in food preparation area.raid spray on prep shelf Corrected On Site.removed
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9/7/2012 | Routine - Food | Inspection Completed - No Further Action |
- No copy of latest inspection report.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed accumulation of debris in warewashing machine and associated equipment.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name.
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5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical - No person in charge of establishment. Corrected On Site.
- 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. JA NAVRER
- Critical - Observed food being cooled by nonapproved method. COOKED CHICKEN COVERED IN COOLER
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. WASHED HANDS IN 3 COMPARTMENT SINK
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed grease accumulated under cooking equipment.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine/wiping cloths buckets.
- Critical - Stem type thermometer not within the intended measuring range of use.
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11/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Critical - Observed employee drinking from an open beverage container in a food preparation or other restricted area. Corrected On Site.
- Critical - Observed employee improperly washing hands.Washed hands with gloves on.
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.Dirty chamois used to clean cooler for sushi.
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface. HOOD FILTERS
- 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. FOR SARAH CHILDS
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12/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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8/11/2010 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food held using time as a public health control with no time marking. Food may not be served. SUSHI RICE
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Repeat Violation.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Repeat Violation.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.
- Observed employee with no hair restraint.
- Observed nonfood-grade containers used for food storage. NON_FOOD GRADE BAGS IN USE
- Observed knife block in use to store knives. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- Critical. Water pressure lacking at fixtures that require the use of water.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. BOTTOM GAP IN BACK DOOR Repeat Violation.
- No suitable facilities provided to store employee clothing and other possessions.
- Observed storage of maintenance tools in areas that may result in cross-contamination. STORED BY FOOD
- No copy of latest inspection report.
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5/28/2010 | Routine - Food | Warning Issued |
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repeat Violation.
- 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.
- In-use utensil not stored with handle above the top of potentially hazardous food and the container.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Critical. Air gap not installed.
- Critical. Outer openings not protected and vermin and/or environmental cross-contamination present.
- Light not functioning.
- Critical. Identity of food or food product misrepresented. USING IMITATION CRAB FOR CRAB SALAD, IN SUSHI, AND OTHER PRODUCTS.
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12/11/2009 | Complaint Full | Administrative complaint recommended |
| No report available. | 4/29/2009 | Routine - Food | Warning Issued |
| No report available. | 8/20/2008 | Routine - Food | Inspection Completed - No Further Action |
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