- Basic - Bowl or other container with no handle used to dispense food. Sugar bin
- Basic - Build-up of grease on nonfood-contact surface. Sides of equipment kitchen
- Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and/or equipment.
- Basic - Case/container/bag of food stored on floor in kitchen. Cabbage
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Carrots
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Food debris accumulated on kitchen floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - Ice buildup in chest freezer.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler. Sushi cooler **Repeat Violation**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back doors **Repeat Violation**
- Basic - Shelf under preparation table soiled with food debris. Kitchen and sushi prep line
- Basic - Single-service articles not stored inverted or protected from contamination. Kitchen
- Basic - Soil residue build-up on nonfood-contact surface. Equipment
- Basic - Walk-in cooler/walk-in freezer floor soiled.
- Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
- High Priority - Dented/rusted cans present. Mushrooms
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi line
- High Priority - Raw animal food stored over ready-to-eat food in walk-in cooler. Eggs over avocado
- Intermediate - Buildup of soiled material on racks in the reach-in cooler. Front near sushi line
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Dairy reachin beverage cooler **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. **Repeat Violation**
- Marked exit/path to marked exit blocked. For reporting purposes only. Boxes
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11/06/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food.
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Ceiling soiled with accumulated dust.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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 - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.
- Intermediate - Cutting board(s) stained/soiled.
- Intermediate - Handwash sink used for purposes other than handwashing.
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2/11/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in dry storage area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Dishes cracked/chipped.
- Basic - Exterior door has a gap at the threshold that opens to the outside.
- Basic - Floor soiled/has accumulation of debris.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use tongs stored on oven door handle.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Nonfood-grade bags used in direct contact with food.
- Basic - Single-service articles not stored inverted or protected from contamination.
- Basic - Soil residue build-up on nonfood-contact surface.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food.
- Intermediate - Handwash sink used for purposes other than handwashing.
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8/27/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in undrained ice.
- Basic - Food stored on floor.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation.
- Basic - Packaged food has no English labeling.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature.
- Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Touching hair
- Intermediate - Employee used handwash sink as a dump sink.
- Intermediate - Encrusted material on can opener blade.
- Intermediate - Handwash sink used for purposes other than handwashing.
- Marked exit/path to marked exit blocked. For reporting purposes only.
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2/14/2013 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of grease on nonfood-contact surface.
- Observed ceiling soiled with accumulated dust. dish machine area
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed ice scoop with handle in contact with ice.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical - Observed potentially hazardous food thawed in standing water.
- Observed soda gun holster with accumulated slime/debris.
- Critical - Observed soil residue in storage containers.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Observed unlabeled spray bottle.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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9/25/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Equipment and utensils not properly air-dried.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed food stored on floor.
- Observed ice scoop with handle in contact with ice.
- Observed single-service items stored on floor.
- Critical - Observed soiled reach-in cooler gaskets.
- Critical - Observed uncovered food in holding unit/dry storage area.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
- Wet wiping cloth not stored in sanitizing solution between uses.
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1/24/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Observed employee with no hair restraint.
- Critical - Observed food stored on floor.
- Critical - Observed hand wash sink used for purpose other than washing hands.
- Observed old labels stuck to food containers after cleaning.
- Critical - Observed soil residue in storage containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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10/31/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Handwash sink not accessible for employee use at all times.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - No conspicuously located thermometer in holding unit.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Critical - Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical - Observed food stored on floor.
- Critical - Observed handwash sink used for purposes other than handwashing.
- Critical - Observed potentially hazardous food thawed at room temperature. Corrected On Site.
- Observed single-service articles handled, displayed, or dispensed in a manner that allows for contamination.
- Critical - Observed soil residue in storage containers.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation.
- Wet mop not hung to dry.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/2/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- 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 food that is not ready-to-eat.
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed employee eating in a food preparation or other restricted area.
- Observed employee with no hair restraint.
- Observed old labels stuck to food containers after cleaning.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface.
- Observed reuse of single-service articles.
- Critical. Handwash sink not accessible for employee use at all times.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance.
- Critical. Covered waste receptacle not provided in women's bathroom. office area
- Critical. Observed unlabeled spray bottle.
- Wet mop not hung to dry.
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12/13/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed combined ready-to-eat potentially hazardous food held more than 24 hours not date marked according to earliest date of opening/preparation.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed potentially hazardous food thawed at room temperature.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Observed ice scoop with handle in contact with ice.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Covered waste receptacle not provided in women's bathroom.
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4/1/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed hand wash sink used for purpose other than washing hands.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. No proper chemical test kit provided for measuring the concentration of the sanitizer solution used for wiping cloths.
- Critical. Covered waste receptacle not provided in women's bathroom.
- No Heimlich maneuver sign posted. Corrected On Site.
- Observed no child labor law poster. Corrected On Site.
- Critical. Identity of food or food product misrepresented. Corrected On Site.
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3/23/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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