- Basic - Carbon dioxide/helium tanks not adequately secured. In kitchen by hand wash sink. **Repeat Violation**
- Basic - Employee eating in a food preparation or other restricted area. Plate of food, partially eaten, male cook identified it as his. On prep table between cook and dish area. Employee drinks in kitchen and wait area, over/with single serve items. **Corrected On-Site** **Repeat Violation**
- Basic - Food stored on floor. Cases of food on floor in freezer, truck had come yesterday.
- Basic - In-use knife/knives stored in crack between equipment and wall. Scraper for stove and flat top grill, stored between wall and kitchen Handsink. **Corrected On-Site**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Case of raw chicken sitting out in kitchen, thawing. Temperature is 41°, moved to walk in **Repeat Violation**
- Basic - Reach-in cooler gasket torn/in disrepair. Black glass door reachin in cook area.**Repeat Violation**
- Basic - Reach-in cooler shelves with rust that has pitted the surface. Salad cooler, silver double color unit in wait area.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. No working light in freezer. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. In sushi area. Inspector reminded sushi chef.
- High Priority - Employee switched from working with raw food to clean utensils without washing hands. Raw beef to grill knife and fork, no glove change/hand wash. Inspector informed cook.
- High Priority - First aid supplies improperly stored. In wait staff area, stored over single serve souffl cups and lids.
- 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. Tempura batter. Made at 10:45, is able to be marked.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. **Repeat Violation**
- Intermediate - Incorrect test kit provided for measuring the sanitizer used in the dishmachine/glasswasher/potwasher. Chlorine test strip offered to test hi temp machine. Inspector provided correct strip, tested okay.
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08/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. By soda area
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 on prep table with rice bags below
- Basic - Inaccurate/damaged temperature gauge(s) on dishmachine. Non functioning No test strips for hi temp machine
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Tuna on prep table in cryo-pac, moved to sink with running water **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. Black reach in by grill area **Corrected On-Site**
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. No light working
- Basic - Working containers of food removed from original container not identified by common name. Sushi items on display, not labeled
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Draining tempura batter shrimp on cardboard, by grill
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin.
- 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 in reach in cooler by office **Corrected On-Site**
- Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Onions diced, to be cooked.
- Intermediate - Handwash sink used for purposes other than handwashing. Cook rinsing pan in back hand sink
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3/6/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee beef not labeled, nor segregated
- Basic - Gaskets/seals on holding unit in poor repair. Black reachin grill area
- Basic - In-use tongs stored on oven door handle. 3 plus pairs **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out back
- Basic - Wiping cloth sanitizing solution stored on the floor. Only one **Repeat Violation**
- Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubber in sink, back room
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8/19/2013 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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1/28/2013 | Routine - Food | Admin. Complaint Callback Complied |
- Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Rice. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over clean dishes on cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Employee with no hair restraint while engaging in food preparation. Dishwasher.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Over 3 compartment sink.
- Basic - Food storage container/container lid cracked or broken. Lids over 3 compartment sink, full size
- Basic - Ice buildup in walk-in freezer. At top of door.
- Basic - In-use tongs stored on oven door handle between uses.
- Basic - Outer openings of establishment cannot be properly sealed when not in operation. Back door frame.
- Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
- Basic - Stored food not covered in walk-in cooler. Onions prepped not covered
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. By prep surface over reaching cooler. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in freezer y not all products commercially packaged. Seafood and poultry packages open, no vertical separation **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Dish machine. **Corrected On-Site**
- Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Disher washer unable to perform procedure for testing sanitizer level of dish machine.
- Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
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1/28/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Bathroom not enclosed with tight-fitting, self-closing doors.
- Carbon dioxide/helium tanks not adequately secured. Corrected On Site.
- Observed dumpster/cans improperly located.on grass.
- Observed nonfood-grade containers used for food storage.rice,sugar,.
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1/13/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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