- Critical. Violation: 08A-29-1 Observed uncovered food in holding unit/dry storage area. WIF, WIC.
- Violation: 14-53-1 Can opener blade not kept sharp - observed metal shavings.
- Violation: 21-12-1 Wet wiping cloth not stored in sanitizing solution between uses.
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11/16/2010 | Routine - Food | Call Back - Complied |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. food exceding 4h limit, sushi bar. Corrected On Site. discarded
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pasta in fliptop cookline RIC. Corrected On Site. moved to another cooler
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sprouts at the cookline. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. seafood in AMERICANA RIC. operator turn the unit colder.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop cookline RIC. PHF must not be held in this unit until proper temperature can be maintained.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. AMERICANA RIC. Corrected On Site. operator turn the unit colder.
- Critical. Observed torn packages/bags of food exposing the contents to contamination. drystorage. Corrected On Site.
- Critical. Displayed food not properly protected from contamination. sushi bar sneezguards not properly protect the food.
- Critical. Observed food stored on floor. eggs, onions in the WIC
- Critical. Observed uncovered food in holding unit/dry storage area. WIF, WIC.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. sushi bar.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. ice scoop.
- In-use utensil not stored on a clean portion of food preparation or cooking equipment. knife in sushi bar.
- Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Corrected On Site.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Can opener blade not kept sharp - observed metal shavings.
- Wiping cloth chlorine sanitizing solution not at proper minimum strength. sushi bar. Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface. prep table lower shelves.
- Critical. Observed bathroom doors left open other than during cleaning or maintenance. Corrected On Site.
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen. Corrected On Site.
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee restroom, Corrected On Site.
- Observed food debris accumulated on kitchen floor. drystorage
- Critical. Person in charge failed to insure employees are properly sanitizing equipment.
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09/07/2010 | Routine - Food | Warning Issued |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. cut melons, seafood in buffet line, less than 4h out of temperature according to mgr.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. broccoli, sprouts, pasta at the sushi bar. Corrected On Site. moved to a cooler. Repeat Violation.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. pork in cookline RIC. Corrected On Site. moved to another unit. Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. seafood in frier basket. Corrected On Site. voluntarily discarded.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline RIC. PHF can not be held in this unit until proper temperature can be maintained. Repeat Violation.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.
- Critical. Observed raw animal food stored over ready-to-eat food. raw seafood over cut vegetables in RIC. Repeat Violation.
- Critical. Observed raw animal food stored over cooked food. WIF. Corrected On Site.
- Critical. Observed food stored on floor. WIC. Corrected On Site.
- Critical. Observed uncovered food in holding unit/dry storage area. WIC.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. sauces.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. gloves
- 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. flour.
- Observed single-use containers (boxes and/or cans) reused for the storage of food. cardboard boxes reused for storage in RIF.
- Observed a nonfood-grade mixer used in food.
- Observed nonfood-grade containers used for food storage. shoppings bags with meat in WIC.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed handwash sink used for purposes other than handwashing. waitress station.
- Critical. No handwashing sign provided at a handsink used by food employees. employees restroom.
- Lights missing the proper shield, sleeve coatings or covers. buffet line.
- Lights missing the proper shield, sleeve coatings or covers. sushi bar.
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12/14/2009 | Complaint Full | Administrative complaint recommended |
- Violation: 14-33-1 Observed equipment in poor repair. chest RIF.
- Violation: 14-37-1 Observed cutting board grooved/pitted and no longer cleanable.
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12/9/2009 | Routine - Food | Call Back - Complied |
- Critical. No oyster warning sign with required language provided. Corrected On Site.
- Critical. Required consumer advisory for raw/undercooked animal food not provided.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. WIC.
- Critical. Working containers of food removed from original container not identified by common name.
- Critical. Failure to maintain freezing records on nonexempt fish for 90 days.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. chicken, egg rolls in prep area. Corrected On Site. moved to a cooler.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. PHF in fliptop RIC. Corrected On Site. (ice bath).
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. sushi at the sushi bar.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. fliptop RIC.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over cut vegetables in RIC.
- Critical. Observed cloth used as a food-contact surface.
- 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. rice.
- Critical. Observed employee wash hands with no soap.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Observed employee with no hair restraint. sushi bar.
- Observed equipment in poor repair. chest RIF.
- Observed cutting board grooved/pitted and no longer cleanable.
- Observed a nonfood-grade basting brush used in food.
- Observed nonfood-grade containers used for food storage. shopping bags in WIF.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Critical. Observed soil residue in storage containers.
- Critical. Observed buildup of slime in the interior of ice machine.
- Observed build-up of grease on nonfood-contact surface. hood filters.
- Critical. Covered waste receptacle not provided in women's bathroom. employee's restroom.
- Critical. Covered waste receptacle not provided in women's bathroom.
- Critical. No handwashing sign provided at a handsink used by food employees. restrooms.
- Critical. Hand wash sink lacking proper hand drying provisions. prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. prep area.
- Critical. Handwashing cleanser lacking at handwashing lavatory. employee's restroom.
- Critical. Handwashing cleanser lacking at handwashing lavatory. sushi bar.
- 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.
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9/28/2009 | Routine - Food | Warning Issued |
| No report available. | 11/21/2008 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 7/10/2008 | Routine - Food | Inspection Completed - No Further Action |
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