- Basic - Alternative Operating Procedure for bare-hand contact with ready-to-eat food not reviewed annually by the operator.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back screen door
- Basic - Floor tiles cracked, broken or in disrepair.hallway
- Basic - Large amount of unused equipment/supplies present.outside back door
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area.
- Portable fire extinguisher missing from its designated location. For reporting purposes only.k class
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5/1/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- Basic - Exterior door has a gap at the threshold that opens to the outside. Back room.
- Basic - Food stored on floor.onions
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Container of medicine improperly stored.back shelf.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit.sushi rice not time marked.
- 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. Sushi rice.discarded. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food.reach in freezer
- High Priority - Vacuum breaker missing at hose bibb.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- Intermediate - No soap provided at handwash sink.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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7/24/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
- Basic - Ice scoop stored on top of dirty ice machine between uses.
- Basic - Reach-in cooler gasket torn/in disrepair.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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.
- 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. Sushi rice
- High Priority - Raw animal food stored over ready-to-eat food.raw chicken over rte mushrooms.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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3/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed employee with no hair restraint.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Outer openings not protected and vermin and/or environmental cross-contamination present.screen door.
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10/19/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food not stored in an enclosed area. Ice machine not protected.
- Hood filters are not tight-fitting and firmly held in place - leaving open spaces. For reporting purposes only. Corrected On Site.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment.knives between equipment . Corrected On Site.
- Critical - Observed extension cord in use for non-temporary period. For reporting purposes only.
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food.reach in freezer Corrected On Site.
- Critical - Outer openings of establishment cannot be properly sealed when not in operation. Need sweep on screen door.
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3/27/2012 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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12/20/2011 | Routine - Food | Call Back - Complied |
- Critical - Covered waste receptacle not provided in women's bathroom.
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.
- Critical - Displayed food not properly protected from contamination. in prep area not seald from contamination. Corrected On Site.
- Critical - Observed interior of microwave soiled.
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice. not time marked. Corrected On Site.
- Critical - Self-service salad bar/buffet not provided with proper dispensing utensils.
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10/19/2011 | Routine - Food | Warning Issued |
- Carbon dioxide/helium tanks not adequately secured.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Hotel and Restaurant license not properly displayed. Corrected On Site.
- Critical - No handwashing sign provided at a handsink used by food employees.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed incorrect information on Hotel and Restaurant license.seating 49 license states 20. Change record form issued.
- Critical - Observed raw animal food stored over ready-to-eat food.raw fish with veg. Corrected On Site.
- Observed unnecessary items on the premise.outside of back door.
- Critical - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.plastic wrap added Corrected On Site.
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4/11/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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11/19/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.Salmon received fresh must be fully cooked for service.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.sushi rice. Less than 4 hrs.Advised.
- Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation.reach in freezer.
- Critical. Observed raw animal food stored over ready-to-eat food.raw shell eggs over rte food.
- Critical. Observed raw animal food stored over ready-to-eat food.reach in freezer
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.sugar
- 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 cutting board grooved/pitted and no longer cleanable. white individual cutting boards
- Food-contact surface not smooth and easily cleanable.Wooden sushi rollers
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected On Site.
- Critical. Hot water not provided/shut off at employee hand wash sink. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.employee restroom
- Lights missing the proper shield, sleeve coatings or covers.
- 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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9/15/2010 | Routine - Food | Warning Issued |
- Critical. Shell eggs held in a unit maintaining an ambient air temperature greater than 45 degrees Fahrenheit.on counter Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit.
- Critical. Observed raw animal food stored over ready-to-eat food.r/I freezer 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. Chlorine sanitizer not at proper minimum strength for manual warewashing. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Lights missing the proper shield, sleeve coatings or covers.end caps missing.
- 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 less than 60 days.
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1/20/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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