FRESH

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell above fruits inside walk in cooler. Person in charge moved the raw shell eggs to a different shelving. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Observed old sticker stuck on clean container.Person in charge removed it immediately. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed a leak from the faucet at the 3 compartment sink.

High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment offers snapper ceviche ( fresh ) with no parasite letter. Warning - From follow-up inspection 2025-09-30: As per Executive Chef , the establishment will no offer snapper ceviche until they have the correct letter or procedure.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink blocked by dirty containers. Employee moved them and guaranteed the access. Corrected On-Site

Intermediate - No soap provided at handwash sink. Missing soap at the hand sink located at the front line. Employee restocked the station. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing handwashing sign at the ware washing station. Sign was posted. Corrected On-Site

Basic - Food storage container/container lid cracked or broken. Observed cracked food container. Employee discarded it. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tuna at 46 F and cut raw fish at 47 F inside reach in cooler . Cooler temperature was 45 F . Maintenance employee came to fix the equipment and food items were stored inside walk in cooler . Corrective Action Taken Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings at 70 F cooling down at room temperature. As per employee, the chicken wings were cooling down since 1 pm. Cooked chicken wings were placed inside walk in cooler . Corrective Action Taken

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop touching the sushi rice, the shrimp and the tuna . Employee removed all the utensils. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing inside standing water.

Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed one reach in cooler at 50 F ambient temperature. Executive chef reported the issue. Repeat Violation - From follow-up inspection 2023-03-21: Observed maintenance company working on it. Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp at 50 F and cut lettuce at 48 F inside a cooler with ambient temperature of 48 F. ( salad station cooler) . As per person in charge for approximately 2 1/2 hrs. Shrimps were moved to walk in cooler and lettuce was placed in ice water immediately. Corrective Action Taken

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at ambient temperature of 48 F. All TCS food was moved to the walk in cooler or placed in ice bath. Cooler was reported for service immediately. Corrective Action Taken

Basic - Food storage container/container lid cracked or broken. Observed cracked food container lids. Chef discarded them. Corrected On-Site Repeat Violation

Basic - In-use wet wiping cloth/towel used under cutting board. The wet towel was replaced for a food grade plastic mat. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath hand sink at the warewashing area. Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - Spray bottle containing toxic substance not labeled. Observed chemical inside spray bottle with no identification.

Basic - Food storage container/container lid cracked or broken. Observed 1 broken food container on shelving. Manager discarded it. Corrected On-Site Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dirty walking cooler gaskets.

Basic - Single-service articles improperly stored. Observed plastic to go containers boxes stored on the floor.

Basic - Unnecessary items/unused equipment on the premises. Observed accumulation of broken/unused equipments in the kitchen.

Basic - Water leaking from pipe and/or faucet/handle. Observed leak underneath the 3 compartment sink.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test kit to check the sanitizer solution.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed some water residue on ready to eat clean containers. Manager placed the containers with food contact surfaces down. Corrective Action Taken

Basic - Equipment in poor repair. Observed walking cooler gaskets in disrepair. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Observed cracked ice bucket.

Basic - Food stored on floor. Observed cooking olí container on the floor. Employee moved it to the shelf. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Missing light cover . Lights in between kitchen oven and walking cooler.

Basic - Shelving with rust that has pitted the surface. Observed rusty shelving used to stored clean food containers and utensils.