- Basic - Bowl or other container with no handle used to dispense food. Rice
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Case of single-service articles stored on floor in dry storage area/kitchen/wait station. To go containers
- Basic - Current Hotel and Restaurant license not displayed.
- Basic - Cutting board has cut marks and is no longer cleanable.
- Basic - Drain cover(s) missing. Dish area
- Basic - Equipment in poor repair. Ice machine
- Basic - Floor tiles cracked, broken or in disrepair by dish area causing standing water .
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In walk in cooler
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Soda gun holster with accumulated slime/debris.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken and beef in same bowl .
- High Priority - Toxic substance/chemical stored by or with food. Febreeze by alcohol bottles in bar area .
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar
- Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
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4/28/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Food container with no handle used to dispense soy sauce.
- Basic - Carbon dioxide/helium tanks not adequately secured.
- Basic - Cardboard used to line food-contact shelves. Reach-in freezer shelf and shelves in walk-in cooler.
- Basic - Ceiling tile in disrepair. Near dry storage area.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Used to cook rice.
- Basic - Food not stored at least 6 inches off of the floor. Bucket of soy sauce, fry oil.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit.
- Basic - Self-closing device on bathroom door disconnected/broken. Employee restroom.
- Basic - Water leaking from faucet/faucet handle. Three compartment bar sink.
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm
- High Priority - Pesticide/insecticide labeled for household use only present in establishment. Bengal Roach Spray.
- High Priority - Vacuum breaker missing at hose bibb. Exterior spigot.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Bar.
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11/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Accumulation of food debris/soil residue on handwash sink, bar/soda station handsinks. **Repeat Violation**
- Basic - Build-up of food debris, dust or dirt on crash cart.
- Basic - Carbon dioxide/helium tanks not adequately secured, soda station. **Repeat Violation**
- Basic - Case of single-service articles stored on floor in dry storage area, cups. **Repeat Violation**
- Basic - Grease accumulated under cooking equipment. **Repeat Violation**
- Basic - Hood soiled with accumulated grease.
- Basic - No conspicuously located ambient air temperature thermometer in reachin cooler. **Corrected On-Site**
- Basic - Outer openings of establishment cannot be properly sealed when not in operation, back door.
- Basic - Soda gun holster with accumulated slime/debris.
- Basic - Wall soiled with accumulated food debris, cookline. **Repeat Violation**
- Basic - Wiping cloth/towel used under cutting board. **Corrected On-Site**
- Basic - Working containers of food removed from original container not identified by common name correctly, lids were marked and switched.
- High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands, employee handled wallet. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler, salmon over rice noodles.
- Intermediate - Employee trained using a state approved in-house training program not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Intermediate - Handwash sink not accessible for employee use at all times. Bucket in bar handsink. **Corrected On-Site**
- Intermediate - Hot water not provided/shut off at employee handwash sink, bar/soda station. **Repeat Violation**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue and water, cookline. **Repeat Violation**
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of water, cookline.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, bar. Corrected On Site.
- Critical - Violation: 27-16-1 Hot water not provided/shut off at employee hand wash sink, frontline next to drink station.
- Critical - Violation: 32-07-1 Observed bar handsink dirty.
- Violation: 37-05-1 Observed wall soiled with accumulated food debris, cookline.
- Violation: 37-18-1 Observed dusty air vent covers, walkin cooler.
- Violation: 38-10-1 Light not functioning correctly, flickering in employees restroom.
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10/3/2012 | Routine - Food | Call Back - Complied |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Cold water not provided/shut off at employee handwash sink, bar. Corrected On Site.
- Critical - Handwash sink not accessible for employee use at all times, bar towels blocking handsink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, bar. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink, frontline next to drink station.
- Light not functioning correctly, flickering in employees restroom.
- Critical - Manager lacking proof of Food Manager Certification.
- No copy of latest inspection report.
- 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.
- Critical - Observed bar handsink dirty.
- Observed build-up of mold-like substance on outside surface of ice machine. Corrected On Site.
- Critical - Observed cookline handsink slowly draining. Repeat Violation.
- Observed dusty air vent covers, walkin cooler.
- Observed grease accumulated under cooking equipment.
- Critical - Observed handsink facility not clean, cookline sink/wall.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of black mold like substance. Repeat Violation.
- Critical - Observed interior of reach-in cooler soiled with accumulation of water, cookline.
- Critical - Observed interior of upright freezer soiled with accumulation of food residue.
- Critical - Observed interior top of reach-in cooler soiled with accumulation of food residue.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sprouts on makeline at 55 degrees fahrenheit for less than 4 hours.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Chicken over fish upright freezer.
- Observed single-service items stored on floor, cups/lids storage area.
- Critical - Observed soil residue in storage containers. Containers on crash cart.
- Critical - Observed toxic item stored by food, window cleaner next to cans. Corrected On Site.
- Observed wall soiled with accumulated food debris, cookline.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked, rice in walkin cooler.
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7/31/2012 | Routine - Food | Warning Issued |
- Ceiling tile missing, office.
- Critical - Hand wash sink lacking proper hand drying provisions, bar.
- Critical - Handwash sink not accessible for employee use at all times, bottles bar area. Repeat Violation. Corrected On Site.
- Critical - Handwashing cleanser lacking at handwashing lavatory, bar.
- Critical - Hot water not provided/shut off at employee hand wash sink, next to soda machine frontline.
- Lights missing the proper shield, sleeve coatings or covers, kitchen. Repeat Violation.
- Critical - No conspicuously located thermometer in black refrigerator. Repeat Violation.
- Critical - No handwashing sign provided at a handsink used by food employees, bar.
- 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. Not all employees are certified.
- Critical - Observed buildup of black mold like substance the interior of ice machine.
- Critical - Observed cookline handsink draining slowly.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Empl
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Employee came from outside to cookline.
- Critical - Observed employees provided in-house training not performing their work duties in a manner consistent with the Food Code requirements, handwashing procedures.
- Critical - Observed food employee touch bare body part then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands, employee touched face.
- Critical - Observed interior of black refrigerator soiled with accumulation of food residue.
- Critical - Observed interior of reach-in cooler soiled with accumulation of black mold like substance, cookline.
- Plates/bowls not properly protected or inverted to prevent contamination, cookline.
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9/26/2011 | Routine - Food | Inspection Completed - No Further Action |
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