COURTSIDE GRILLE

High Priority - 1 live fly insect near prep area. Repeat Violation Admin Complaint

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. Was 0 ppm ran machine 3 different times. Now 50 ppm Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mushroom sauce two door reach in cooler dated 2-23 at prep area.

Intermediate - No soap provided at handwash sink. Near ice machine at prep area. Employee replaced Corrected On-Site Repeat Violation

Intermediate - Non-pitting surface rust on food-contact equipment. Observed large rust interior of dishwasher

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mushroom sauce reach in cooler dated 2-23 two door prep area.

Basic - Accumulation of black mold-like substance in the interior of the ice machine. Employee cleaned Corrected On-Site Repeat Violation

Basic - Floor area(s) covered with standing water. Front of salsas cook cooler expo area.

Basic - Food storage container cracked on dry storage rack plastic containers

Basic - Ice buildup in reach-in freezer at left bar used for cups

Basic - In-use knife/knives stored in cracks between pieces of equipment. Two black handles knives used for cutting in between Deli cooler at prep at cook line.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Two door reach in cooler at prep area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi deli cooler cooked asparagus (55F - Cold Holding) On plate above fill line. Discarded during inspection Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Brillo pad inside sushi hand wash sink. Employee moved Corrected On-Site

Basic - Clean linens stored on floor. Dry storage

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle. Next to rice cooker at prep area. Employee discarded Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone at dishwasher above pans used for customers .

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic Cups at service station expo area stacked before drying visible water in cups. Employee brought back to dry during inspection Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Stored food not covered. Fruit at bar area not covered covered during inspection Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board at salad expo area dry storage.

Basic - Wiping cloth sanitizing solution stored on the floor at bar area.

Basic - - From initial inspection : Basic - Equipment in poor repair. Door for walk in cooler - From follow-up inspection 2025-04-24: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-24: Time Extended

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly landing on prep table next to cutting board where employee is prepping raw chicken. 1 live fly landing on cutting board on reach in deli cooler in sushi area. 2 live flying landing on boxes on shelf above prep area.

High Priority - 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. Lemon butter and Butter blend on cook line not time stamped. Kitchen Manager time stamped items for 11:15am. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener heavily soiled. Cutting boards on reach in deli coolers in sushi area and cook line stained. Outer areas of soda nozzle soiled with mold like substance on expo line.

Intermediate - No soap provided at handwash sink. On cook line. Employee stocked soap. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in prep area. Employee fixed dispenser and soap now dispenses. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice chute in ice machine interior soiled with build up. Soda machine ice bin interior soiled with black build up.

High Priority - Medicine not labeled properly. Diet pills at sushi station above deli cooler. Employee moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line under grill unit. shredded cheese (47F - Cold Holding); sliced cheese (50F - Cold Holding); sliced beef (50F - Cold Holding); raw-chicken (47F - Cold Holding) Moved all TCS products to walk in cooler. shredded cheese (43F - Cold Holding); sliced cheese (42F - Cold Holding); sliced beef (40F - Cold Holding); raw-chicken (40F - Cold Holding) Corrected On-Site

High Priority - 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. Cooked Chicken at cook line no time mark. Queso cheese at cook line no time mark.

Intermediate - Food-contact surface soiled with food debris. Can opener soiled

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone at cook line on cutting boards used for saucing of wings. Employee moved. Employee cell phone on back slicer prep table employee moved. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning bucket on shelves dry storage rack.

Basic - Small Bowl with no handle used to dispense food throughout restaurant. Moved all small bowls. Corrected On-Site

Basic - Stored food not covered. Box of open rolls in walk in freezer. Employee covered. Corrected On-Site

High Priority - Copper or copper alloys in contact with foods with a pH below 6. Copper mugs at bar not lined in interior

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sushi rolls over produce in walk-in cooler, removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic cream (47F - Cold Holding) on prep line, staff added ice Corrective Action Taken

High Priority - 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. Sushi rice in prep area, time mark added Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked mushrooms (109F - Hot Holding) on cook line, reheated to 171F Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Can opener blade soiled Soda gun nozzle at main bar soiled

Intermediate - Spray bottle containing toxic substance not labeled. Peroxide bottle at wait station

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Portioning cups in seasoning bins

Basic - Cove molding at floor/wall juncture broken/missing. Dish washing area

Basic - Cutting board has cut marks and is no longer cleanable. Cook line

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting boards on prep line

Basic - Employee with no hair restraint while engaging in food preparation. Male employee at service line with no hair restraint

Basic - Equipment in poor repair. Broken sliding door to sushi cooler

Basic - Food storage container/container lid cracked or broken. Plastic containers on storage racks

Basic - Ice buildup in walk-in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line, removed Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled. Accumulation of grease on sides of grill

Basic - Open dumpster lid.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Chest cooler at main bar with broken glass

Basic - Soiled dry wiping cloth in use. Cook line

Basic - Standing water in bottom of reach-in-cooler. At main bar

High Priority - Raw animal food stored over or with unwashed produce. Raw tuna stored overtop of mushrooms inside reach in cooler on cooks line. Manager removed and properly stored tuns Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line has stains and is no longer cleanable.

Intermediate - No soap provided at handwash sink. No hand washing soap at hand washing sink by dishwasher. Manager placed soap at hand washing sink. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. Employee secured helium tanks. Corrected On-Site

Basic - Equipment in poor repair. Torn gaskets inside refrigerator in sushi bar.

Basic - Food storage container/container lid cracked or broken. Plastic containers overtop of 3 compartment sink have cracks.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between refrigerator and reach in cooler. Chef removed knife and placed at dishwasher. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth stored underneath cutting board on reach in cooler on cooks line. Manager removed cloth. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand washing sink by dishwasher. Manager placed hand washing sign at sink. Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water inside reach in cooler in sushi bar.

Basic - Time/temperature control for safety food thawed in an improper manner. Lobster tails thawing at room temperature. Chef placed lobster tails under cold water. Corrected On-Site

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Do not use equipment/utensils not properly sanitized. Employee at the bar immersed glasses less than 7 seconds

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Black debris in ice at small bar.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler: spicy tuna 44 degrees F, baby corn 46 degrees F. Employee moved foods to other cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line Soda nozzle at soda fountain in server's station

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink of cook line used to rinse off pans

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink by ice machine

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. Handwash sink of bar

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Damaged/spoiled/recalled food not properly segregated. Black debris in ice at small bar. Employee burned ice Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach-in cooler on cook line next to clean plates

Basic - Food stored on floor. Case of water bottles on floor of dry storage area

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. Employee set up three compartment sink. 100 ppm. Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar area 25 ppm. Discussed with operator that glasses must be wash rinsed and sanitized in three compartment sink at dish pit area of kitchen until chlorine concentration is adjusted. Corrective Action Taken Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler in sushi bar: fish eggs 51 degrees F, raw tuna 51 degrees F. Per operator it has been left in there over night. No temperatures taken. Stop sale issued.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler in sushi bar: fish eggs 51 degrees F, raw tuna 51 degrees F. Per operator it has been left in there over night. No temperatures taken. Stop sale issued.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice in sushi bar area. Per operator it was left over night.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice in sushi bar area. Per operator it was left over night.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On single door reach-in cooler of cook line. In sushi bar area. Repeat Violation

Intermediate - No soap provided at handwash sink. Handwash sink of bar area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw tuna at sushi bar area

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the soda nozzle at bar area. Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on reach-in cooler of prep table.

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line.

Basic - Food stored on floor. Container of buns on floor of walk-in freezer.

Basic - Stored food not covered. Ice cream in reach-in freezer of back prep area.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 25 ppm at main bar. Discussed with operator not to used three compartment sink until concentration is brought up to correct potency Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee pushed discarded materials down in garbage receptacle then changed gloves with no hand wash

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall double door reach-in cooler next to walk-in cooler: peeled hard boiled eggs 48 degrees F, mashed potatoes 48 degrees F. Per operator they have been in and out of cooler all day. Operator moved foods to walk-in cooler. Corrective Action Taken Repeat Violation

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in single door reach-in cooler of bar area not date marked from 2 days ago. Employee dated Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of black/green mold-like substance in the interior of the soda nozzle in bar area

Basic - Floor area(s) covered with standing water. Bar area

Basic - Water draining onto floor surface. Under ice well at bar

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler of cook line. Cutting board in sushi area Repeat Violation Warning - From follow-up inspection 2021-10-06: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda nozzles has mold-like substance. Large bar Repeat Violation Warning - From follow-up inspection 2021-10-06: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Storage containers on dish rack Repeat Violation Warning - From follow-up inspection 2021-10-06: Time Extended - From follow-up inspection 2021-10-07: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Cracked floor tiles in keg walk-in cooler Warning - From follow-up inspection 2021-10-06: Time Extended - From follow-up inspection 2021-10-07: Time Extended