- Basic - Accumulation of food debris/soil residue on handwash sink. In sushi bar **Corrected On-Site**
- Basic - Accumulation of food debris/soil residue on paper towel dispenser. In sushi bar **Corrected On-Site**
- Basic - Bowl or other container with no handle used to dispense food. In kitchen in sushi rice container using plastic cup to scoop rice **Corrected On-Site**
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. In sushi bar in fryer and prep sink area **Corrected On-Site**
- Basic - Carbon dioxide/helium tanks not adequately secured. Next to dish area
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen employee when slicing Swiss cheese **Corrected On-Site**
- Basic - Equipment in poor repair. In 6 drawers reach in cooler in coco line under cooking equipment door not tight fitting and water pooling inside
- Basic - Ice buildup in reach-in freezer. 1 door reach in freezer in kitchen MB
- Basic - No handwashing sign provided at a hand sink used by food employees. In sushi bar and in front east side bar **Corrected On-Site**
- Basic - Reach-in cooler gasket torn/in disrepair. In 6 drawers reach in coolers in cook line under cooking equipment
- Basic - Soiled reach-in cooler gaskets. In 6 drawers reach in cooler in cocky line under cooking equipment **Corrected On-Site**
- High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Kitchen employee slicing Swiss cheese with bare hands **Corrected On-Site**
- High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. No sanitizer . Called in service request
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in cold holding drawers. Raw chicken next to raw steak in 6 drawers reach in cooler in cook line **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In front bar **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In front bar **Corrected On-Site**
- Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Red cleaner in dish area **Corrected On-Site**
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08/05/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Cell phone on top of clean dish in sushi bar
- Basic - Equipment and utensils not properly air-dried - wet nesting. In dish area storage shelving
- Basic - Food stored in holding unit not covered. In 1 door reach in freezer in cook line raw beef hamburger and cooked shrimp **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. In cook line
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in sushi station
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice found in 90°f ,rice marked with 4 hours time frame .must be discarded at 3pm .advised manager to use time as a public health control
- High Priority - Dishwasher handled soiled dishes or utensils and then handled clean dishes or utensils without washing hands.
- 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. For sushi rice
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. In 2 doors reach in cooler raw poultry over raw squid **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. In dish area
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice in sushi bar
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in sushi bar **Corrected On-Site**
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1/24/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Using cup to scoop sushi rice
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. Under food warmer for chips next to hand wash sink in kitchen,correct on site
- Basic - Carbon dioxide/helium tanks not adequately secured. In dish area
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Oysters in walk in cooler.correct on site
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons for myso soup
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. In kitchen on top of paper towel dispenser ,correct on site
- Basic - Employee drinking from an open beverage container in a food preparation or other restricted area. Open cup on top of paper towel dispenser in kitchen
- Basic - Food stored in holding unit not covered. In 2 doors reach in cooler in kitchen ,fish dipp,potatoes salad ,sliced tomatoes,correct on site
- Basic - No handwashing sign provided at a hand sink used by food employees.in front bar
- High Priority - Raw animal food stored over ready-to-eat food in cold holding drawers. Raw shrimp over cut peppers ,correct on site
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink not accessible for employee use at all times. Blocked by trash can in kitchen area,correct on site
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.in kitchen **Corrected On-Site**
- Intermediate - No soap provided at handwash sink. In kitchen **Corrected On-Site**
- Intermediate - Spray bottle containing toxic substance not labeled. Blue cleaner in kitchen.correct on site
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7/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. In sushi rice container in kitchen Cups used to refill soy sauce bottles .
- Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Cup with rice in kitchen
- Basic - Food stored on floor. Potatoes in kitchen In walk in freezer pepperoni and salmon
- Basic - Missing drain plug at dumpster.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door reach in cooler in cook line
- Basic - Open dumpster lid.
- Basic - Stored food not covered in chest freezer. Hamburger and chicken .correct on site
- High Priority - No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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. Provolone and Swiss cheese in walk in cooler
- Intermediate - Handwash sink not accessible for employee use at all times. Next to ice machine blocked. **Corrected On-Site**
- Intermediate - Hot water at handwash sink does not reach 100 degrees Fahrenheit. In both hand wash sinks in kitchen at 90?f
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Fish in sushi bar
- Intermediate - Spray bottle containing toxic substance not labeled. Clear cleaner in bar
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1/7/2013 | Routine - Food | Inspection Completed - No Further Action |
- Carbon dioxide/helium tanks not adequately secured. in kitchen.
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10/23/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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