- Basic - Clean bowls not stored inverted or in a protected manner. **Corrected On-Site**
- Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.License states 30 ,establishment has 10 more seats at the front corner of the restaurant.
- Basic - Salad in a container stored directly on top of salad without any protection .
- High Priority - Improper side-by-side separation of raw animal foods and ready-to-eat foods.Open package of salmon stored next to noodles in reach in freezer in kitchen. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from each other in holding unit.Raw shell eggs stored over raw beef in walk in cooler. **Corrected On-Site**
- Intermediate - Bottle containing substance not labeled.Soap at sushi line. **Corrected On-Site**
- Intermediate - Double sink used for handwashing sink at sushi line.Advised operator to block one of the sinks,so that one sink can be used for the handwashing sink.
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by soya sauce buckets.
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08/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cloth used as a food-contact surface. Towel used to cover the sushi rice. **Corrected On-Site**
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on the prep surface at the cook line **Corrected On-Site**
- Basic - Food stored in holding unit not covered. Tea and water left uncovered in the hall way to the restroom on the cart not covered. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Interior of the mop sink
- Basic - Working containers of food removed from original container not identified by common name. Sushi fish containers not labelled
- High Priority - Toxic substance/chemical stored by or with clean or in-use utensils. Spray bottle with sanitizing solution hanging form the cart with clean utensils / water / tea **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Potato salad made in house. **Corrected On-Site**
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5/12/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee beverage container inside reach in cooler at the sushi station. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container.Ladle for rice. **Corrected On-Site** **Repeat Violation**
- Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint.Server is scooping miso soup. **Repeat Violation**
- Basic - Unwashed mushrooms stored over salads in walk in cooler.
- Basic - Working containers of food removed from original container not identified by common name.Tuna in reach in cooler. **Repeat Violation**
- High Priority - Glass cleaner stored next to iced tea at servers station.
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Over 200 ppm. **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use at all times.Blocked by buckets. **Corrected On-Site**
- Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Tuna in freezer.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature.Lettuce cooler at servers station.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Pork dumpling in freezer.
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10/2/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Dust on exposed wood.
- Basic - Old labels stuck to food containers after cleaning.
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7/9/2013 | Routine - Food | Call Back - Complied |
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Dust on exposed wood.
- Basic - Old labels stuck to food containers after cleaning.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.White fish.
- Intermediate - Handwash sink used for purposes other than handwashing.Food is inside handwashing sink.
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6/25/2013 | Routine - Food | Call Back - Extension given, pending |
- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.under shelves in sushi line.
- Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.Dust on exposed wood.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- Basic - Clean linens stored on a dirty box.Sushi line.
- Basic - Employee personal items stored in or above a food preparation area.Purse on oil.
- Basic - Employee with no hair restraint while engaging in food preparation.
- Basic - Food stored on floor.Soya sauce.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.Rice.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Wet mop not stored in a manner to allow the mop to dry.
- Basic - Working containers of food removed from original container not identified by common name.Tuna in reach in cooler.
- High Priority - Chlorine sanitizer not at proper minimum strength for wiping bucket.
- High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.White fish.
- High Priority - Operator unable to verify source of shellstock. See stop sale.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.Tofu in reach in cooler.
- High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above.Home made teriyaki sauce in walk in cooler.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler.Raw tuna stored over tofu in reach in cooler.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler.Raw beef next to chicken in walk in cooler.
- High Priority - Stop Sale issued due to food originating from an unapproved source. Oysters.
- Intermediate - Establishment not maintaining oyster tags for 90 days.
- Intermediate - Handwash sink used for purposes other than handwashing.Food is inside handwashing sink.
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
- Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine.
- Intermediate - No quaternary ammonium chemical test kit provided when using quaternary ammonium chemical sanitizer at three-compartment sink/warewashing machine.
- Intermediate - Oysters tags not maintained in chronological order according to the last date they were served in the establishment.
- Intermediate - Oysters tags not marked with last date served.
- Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Sauces in walk in cooler.
- Intermediate - Spray bottle containing toxic substance not labeled.
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4/22/2013 | Routine - Food | Warning Issued |
- Critical - Hot water shut off at employee hand wash sink.Cooks line area. **Corrected On-Site**
- Critical - Observed cloth used as a food-contact surface.Sushi rice at sushi line. **Corrected On-Site**
- Observed gaskets with build-up.White freezer by back door area.
- Critical - Observed handwash sink used for purposes other than handwashing.Employee is filling water at handwashing sink.
- Observed ice scoop with handle in contact with ice.Ice machine.
- Critical - Observed incorrect chemical test kit provided when using chemical sanitizer at warewashing machine.
- Critical - Observed open package of beef stored over beer in walk in cooler.
- Observed single-service articles stored without protection from contamination.Forks and knives at servers area. **Corrected On-Site**
- Critical - Observed toxic item stored by food.Pine cleaner stored by orange juice at back storage shelf.
- Critical - Shellstock tags not maintained in chronological order correlated to the date or dates during which the shellstock were sold or served.
- Critical - Vacuum breaker mising at hose bibb.Mop sink area.
- Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- Critical - Working containers of food removed from original container not identified by common name.Wine in cooks line. **Corrected On-Site**
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 51-09-1 Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.42 seats.
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7/5/2012 | Routine - Food | Call Back - Complied |
- Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
- Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, fire safety, bathroom requirements or other related requirements.42 seats.
- Critical - No proof of required employee training provided. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Critical - Observed open package of beef stored over beer in walk in cooler.
- Critical - Observed open packages of salmon stored next to packaged noodles at white freezer by ice machine area . Corrected On Site.
- Observed residue build up by where the gasket touches the freezer .
- Critical - Observed soap stored next to salt at sushi line. Corrected On Site.
- Observed wall soiled with small amount of accumulated black debris in dishwashing area. Repeat Violation.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).Rice in walk in cooler.
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5/3/2012 | Routine - Food | Warning Issued |
- Violation: 23-06-1 Observed build-up of food debris on nonfood-contact surface.Shelves at the sushi station
- Violation: 37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
- Violation: 37-12-1 Ceiling not smooth and easily cleanable.Back line storage area. Repeat Violation.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers.Back storage area. Repeat Violation.
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1/18/2012 | Routine - Food | Call Back - Complied |
- Ceiling not smooth and easily cleanable.Back line storage area. Repeat Violation.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical - Failure to provide the freezing record duration on invoice from JFC International .
- Lights missing the proper shield, sleeve coatings or covers.Back storage area. Repeat Violation.
- Critical - No conspicuously located thermometer in cold holding unit.Sushi showcase.
- Critical - No conspicuously located thermometer in holding unit.Sushi reach in cooler at front line area.
- Critical - Observed an open beverage container on a food storage shelf.
- Observed build-up of food debris on nonfood-contact surface.Shelves at the sushi station
- Critical - Observed cutting board has a build up of black like substance
- Critical - Observed employee is using a cloth to wipe a knife before she uses it.
- Critical - Observed employee switch from working with raw food to ready-to-eat food without washing hands.Employee touched beef and then touched vegetables.
- Observed employee with ineffective hair restraint.Server handling rice.
- Observed grease accumulated under cooking equipment.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of microwave soiled.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.Soda cooler.
- Critical - Observed server took dirty dishes to the back line and did not wash her hands.She served a guest a glass of water.
- Observed single-service articles stored without protection from contamination.Spoons and forks at servers' station.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Observed water draining onto a containe in the walk in cooler from the condensation unit. Repeat Violation.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Cooked rice in walk in cooler. Repeat Violation.
- Critical - Vacuum breaker is not at correct location at hose bibb.Mop sink area.
- Critical - Working containers of food removed from original container not identified by common name.Peanut oil and sake in kitchen . Corrected On Site
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11/15/2011 | Routine - Food | Warning Issued |
- 1 1b-23-1 At callback inspection fluke and uni (urchin) on invoice are received fresh not frozen. Per operator fluke is only served battered and fully cooked but uni (urchhin) is served raw as sushi.
- 6 14-32-1 At callback inspection wooden bowl for sushi rice is still in use and is made of soft wood.
- 7 31-12-1 At callback inspection a dirty utensil was stored in back kitchen handsink.
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10/27/2011 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical - Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Uni (urchin) received fresh not frozen per invoice and serving raw as sushi. Repeat Violation.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. large sushi wood bowl made of soft wood in use. Repeat Violation.
- Critical - Observed handwash sink used for purposes other than handwashing. Dirty utensil stored inside handsink in back kitchen. Repeat Violation.
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10/27/2011 | Routine - Food | Administrative complaint recommended |
- Ceiling not smooth and easily cleanable.Dry storage area.
- Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Lights missing the proper shield.Back in storage area.
- Critical - Observed an open beverage container on a food preparation table .Cooks' line area.
- Observed condensation unit in walk in cooleris leaking.
- Observed employee with no hair restraint.No employees wearing hair restraint.
- Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure.Employee touching rice with bare hands. Corrected On Site.
- Critical - Observed handwash sink used for purposes other than handwashing.Employee rinsed towel in handwwashing sink.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Tofu in reach in cooler held less than four hours.
- Critical - Observed raw animal food stored over ready-to-eat food.Open package of fish stored over dumplings in upright freezer . Corrected On Site.
- Critical - Observed torn packages/bags of food exposing the contents to contamination.Tempura batter in back storage area.
- Critical - Observed uncovered food in walk in cooler.Prepped lettuce,tofu in walk in cooler. Corrected On Site.
- Critical - Observed unwashed eggplant stored over prepped tomatoes in walk in cooler.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Rice,soup in walk in cooler. Corrected On Site.
- Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
- Wet wiping cloth not stored in sanitizing solution between uses.
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5/23/2011 | Routine - Food | Inspection Completed - No Further Action |
- 14 Sushi mats not smooth and easily cleanable .Establishment is still using straw mats.
- 37 Wall soiled with black substance in dishwashing area.
- 37 Ceiling not smooth and easily cleanable .Dishwashing and back storage area.
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12/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Working containers of food removed from original container not identified by common name.Oil bottle in kitchen.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above.Rice held less than four hours.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed unwashed spinach stored over mayonaisse in walk in cooler.
- Critical. Observed torn packages/bags of food exposing the contents to contamination.Sugar in storage area.
- Critical. Observed food stored on floor.Oil in kitchen .
- Critical. Observed cloth used as a food-contact surface.Rice in sushi line.
- Critical. Observed employee engage in food preparation,put gloves on but did not wash his hands.
- Observed ripped/worn tin foil used as shelf cover.Under prep table.
- Food-contact surface not smooth and easily cleanable.Sushi mats.
- Observed old labels stuck to food containers after cleaning.
- Critical. Reach-in freezer not cleaned prior to accumulation of soil residue.
- Critical. Observed buildup of slime in the interior of ice machine.
- Critical. Observed buildup of soiled material on dishwashing racks .
- Observed clean equipment stored on oven door.Tongs .
- Critical. Handwash sink not accessible for employee use at all times.Blocked by rice lid.
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated black debris in dishwashing area.
- Ceiling not smooth and easily cleanable.Dishwashing and backk storage area. Repeat Violation.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.
- Critical. No person in charge of establishment.
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10/20/2010 | Routine - Food | Warning Issued |
- No Violations Were Observed
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5/13/2010 | Routine - Food | Admin. Complaint Callback Not Complied |
- Critical. Observed shellfish received from unapproved/unlisted shipper. operator could not provide proof of origin multiple fish items in the establishment
- Critical. Food contaminated by employees/consumers not discarded. shrimp placed on plate served to customer. food was handled by employee without gloves in kitchen
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. operator was not able to provide documentation that the fish they use has undergone parasite destruction. all Repeat Violation.
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. sea urchin Repeat Violation.
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. tofu in the reach in cooler Repeat Violation.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. beef cooked in the walk in cooler not dated
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. tuna 50 f at front counter prep ric Repeat Violation.
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. rice 108 at the sushi station Repeat Violation.
- Critical. Observed raw animal food stored over ready-to-eat food. raw beef over beer in the walk in cooler
- Critical. Observed food stored on floor. flour by the rear door Repeat Violation.
- Critical. Observed food stored on floor. oil on the floor by the ar door
- Critical. Observed cloth used as a food-contact surface. wet white cloth on the sushi rice at the sushi station
- Critical. Observed nonready-to-eat food handled by employees without the use of gloves, deli paper, scoops, tongs or other utensils. Facility has an AOP but all required components are not available, kitchen employee was touching cooked shrimp with his bare hands. Repeat Violation.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food. Repeat Violation.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. kitchen employee handling cooked shrimp with bare hands and area is not identified as a bare hand contact section in the AOP Repeat Violation.
- Critical. Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. Repeat Violation.
- Critical. Alternative Operating Procedure does not include provision requiring thorough washing of the hands and use of a chemical hand sanitizing solution. At the front counter hand sink Corrected On Site.
- Critical. Food employee not using hand sanitizer after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. the front counter area had no sanitizer available for use
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. on the cutting board at the front counter Corrected On Site.
- Observed employee with no hair restraint.
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Lrge wood owl used for rice is non-food grade Repeat Violation.
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. wood wraps used for sushi rolls are covered with plastic and they are nit multi use Repeat Violation.
- Critical. Observed handwash sink used for purposes other than handwashing. sink at front counter is being used as a prep sink and full of ice Repeat Violation.
- Ceiling tile missing. no ceiling over the dish machine Repeat Violation. previously sited as 37.12.1
- Critical. Observed toxic item stored by food. the front counter hand sink soap dispenser was over the in-use ice in the hand sink being used as a prep sink
- Observed unnecessary items on the premise. personal items on the prep side of the front counter
- Critical. Identity of food or food product misrepresented. table advertisment states white tuna. Items Lady's Finger Roll & Fire Cracker. I asked the owner to show me the white tuna and she showed me another document that stated it is escolar.
- Critical. Identity of food or food product misrepresented. table advertisment states Crab Salad Roll & Mitsubihi Sushi. I asked what they were using for the crab salad roll and mitsubhi sushi and the owner admitted it was imitation crab meat and corrected the advertisment by placing a K over the C in crab.
- Critical. Person in charge failed to insure proper handwashing by employees. unaware of AOP procedures and requirements
- Critical. Employees identified in the Alternative Operating Procedure (AOP) have not received professional hygiene training.
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5/13/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH SEA URCHIN USED AS SUSHI
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH LARGE FLUKE USED AS SUSHI
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. TOFU IN THE RIC
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MISO IN THE WIC
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEAFOOD USED FOR SUSHI HELD 24 OR GREATER NOT DATED IN THE RICs
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CRAB LEGS 54 IN PREP AREA AT THE FRONT COUNTER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU 47 IN THE RIC IN THE REAR PREP AREA
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 113 AT SUSHI STATION
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 123 in pot on the stove
- Critical. Violation: 12A-28-1 Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. individual not trained when working with ready to eat foods
- Critical. Violation: 12A-30-1 Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code. employee not washing hands
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. LARGE WOOD BOWL NOT FOOD GRADE
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. wood wraps at front counter used to make sushi are not multi use
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. OVERHEAD BY THE WATER HEATER
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. NO CEILING OVER THE DISHMACHINE
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. ORANGE CORD LEADING OUTSIDE BY THE GREASE TRAP
- Critical. Violation: 48-05-2 Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. ADJACENT TO THE GREASE CONTAINER
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. CRAB SALAD ROLL ON MENU AT EACH TABLE WHEN ASKED TO SEE THE PRODUCT THE OWNER PROVIDED A BOWL OF IMITATION CRAB MEAT FOR THE CRAB SALAD ROLL
- Critical. Violation: 53B-08-1 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. ALL EXPIRED This violation must be corrected by : 12-8.9.
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12/10/2009 | Routine - Food | Emergency Order Callback Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH SEA URCHIN USED AS SUSHI
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH LARGE FLUKE USED AS SUSHI
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. TOFU IN THE RIC
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MISO IN THE WIC
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEAFOOD USED FOR SUSHI HELD 24 OR GREATER NOT DATED IN THE RICs
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CRAB LEGS 54 IN PREP AREA AT THE FRONT COUNTER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU 47 IN THE RIC IN THE REAR PREP AREA
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 123 in pot on the stove
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 113 AT SUSHI STATION
- Critical. Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. front counter employee placed fish on ice in hand sink compartment of the 2cs at the front counter.
- Critical. Violation: 08A-28-1 Observed food stored on floor. FLOUR ON FLOOR IN DRY STORAGE Corrected On Site. Repeat Violation.
- Critical. Violation: 12A-06-1 Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Violation: 12A-07-1 Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. scratched face then touched a bag with fish in it Repeat Violation.
- Critical. Violation: 12A-28-1 Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. individual not trained when working with ready to eat foods
- Critical. Violation: 12A-30-1 Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code. employee not washing hands
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. LARGE WOOD BOWL NOT FOOD GRADE
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. FRONT COUNTER SHELVES AND CABINET AREAS NOT SEALED OR CLEANABLE
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. ON TOP OF PREP COOLER IN REAR PREP AREA
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. red n white cooler is soiled
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. roaches crawling around front counter surfaces and prep areas
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TOP SECTION IF THE RIC IN THE REAR PREP AREA
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. wood wraps at front counter used to make sushi are not multi use
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. OVERHEAD BY THE WATER HEATER
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. sink at front counte being used as a prep sink
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. THROUGHOUT ALL AREAS OF THE FRONT COUNTER
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. in the hand sink in ar prep area, on the dishmachine, everywhere
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 crawled in front of other display ric at the front counter
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 on wall over the green shelf in the rear prep area
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 5 in corner in cabinet at front counter
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 crawled across counter in front of the display ric
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 in bottom section of cabinet
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 3 behind the 3cs
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 crawled from undEr the storage ric at the front counter
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 at the underside of the counter
- Violation: 37-06-1 Observed wall soiled with accumulated grease. AREA BETWEEN REAR PREP AREA AND FRONT SERVICE COUNTER
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. SHELVES ON WALL AT FRONT COUNTER AREA
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. NO CEILING OVER THE DISHMACHINE
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. ORANGE CORD LEADING OUTSIDE BY THE GREASE TRAP
- Critical. Violation: 48-05-2 Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. ADJACENT TO THE GREASE CONTAINER
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. CRAB SALAD ROLL ON MENU AT EACH TABLE WHEN ASKED TO SEE THE PRODUCT THE OWNER PROVIDED A BOWL OF IMITATION CRAB MEAT FOR THE CRAB SALAD ROLL
- Critical. Violation: 53B-08-1 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. ALL EXPIRED This violation must be corrected by : 12-8.9.
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12/9/2009 | Routine - Food | Emergency Order Callback Not Complied |
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH SEA URCHIN USED AS SUSHI
- Critical. Violation: 01B-23-1 Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH LARGE FLUKE USED AS SUSHI
- Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. TOFU IN THE RIC
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MISO IN THE WIC
- Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEAFOOD USED FOR SUSHI HELD 24 OR GREATER NOT DATED IN THE RICs
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CRAB LEGS 54 IN PREP AREA AT THE FRONT COUNTER
- Critical. Violation: 03A-07-1 Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU 47 IN THE RIC IN THE REAR PREP AREA
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 113 AT SUSHI STATION
- Critical. Violation: 03B-03-1 Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 123 in pot on the stove
- Critical. Violation: 06-01-1 Observed potentially hazardous food thawed in an improper manner. front counter employee placed fish on ice in hand sink compartment of the 2cs at the front counter.
- Critical. Violation: 08A-28-1 Observed food stored on floor. FLOUR ON FLOOR IN DRY STORAGE Corrected On Site. Repeat Violation.
- Critical. Violation: 12A-06-1 Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Violation: 12A-07-1 Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. scratched face then touched a bag with fish in it Repeat Violation.
- Critical. Violation: 12A-28-1 Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. individual not trained when working with ready to eat foods
- Critical. Violation: 12A-30-1 Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code. employee not washing hands
- Violation: 14-32-1 Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. LARGE WOOD BOWL NOT FOOD GRADE
- Violation: 15-14-1 Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. FRONT COUNTER SHELVES AND CABINET AREAS NOT SEALED OR CLEANABLE
- Violation: 21-14-1 Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. ON TOP OF PREP COOLER IN REAR PREP AREA
- Critical. Violation: 22-17-1 Observed soiled reach-in cooler gaskets.
- Critical. Violation: 22-18-1 Observed soil residue in storage containers. red n white cooler is soiled
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. roaches crawling around front counter surfaces and prep areas
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TOP SECTION IF THE RIC IN THE REAR PREP AREA
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. wood wraps at front counter used to make sushi are not multi use
- Critical. Violation: 22-27-1 Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical. Violation: 22-28-1 Observed interior of reach-in cooler soiled with accumulation of food residue.
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. TABLE WHERE THE RICE COOKER IS HELD
- Violation: 29-11-1 Observed leaking pipe at plumbing fixture. OVERHEAD BY THE WATER HEATER
- Critical. Violation: 31-12-1 Observed handwash sink used for purposes other than handwashing. sink at front counte being used as a prep sink
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. in the hand sink in ar prep area, on the dishmachine, everywhere
- Critical. Violation: 35A-03-1 Observed dead roaches on premises. THROUGHOUT ALL AREAS OF THE FRONT COUNTER
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 in bottom section of cabinet
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 on wall over the green shelf in the rear prep area
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 3 behind the 3cs
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 crawled from undEr the storage ric at the front counter
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 crawled in front of other display ric at the front counter
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 1 crawled across counter in front of the display ric
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 2 at the underside of the counter
- Critical. Violation: 35A-05-1 Observed roach activity as evidenced by live roaches found 5 in corner in cabinet at front counter
- Violation: 36-15-1 Observed food debris accumulated on kitchen floor.
- Violation: 37-06-1 Observed wall soiled with accumulated grease. AREA BETWEEN REAR PREP AREA AND FRONT SERVICE COUNTER
- Violation: 37-10-1 Observed attached equipment soiled with accumulated grease. SHELVES ON WALL AT FRONT COUNTER AREA
- Violation: 37-12-1 Ceiling not smooth and easily cleanable. NO CEILING OVER THE DISHMACHINE
- Critical. Violation: 47-06-2 Observed extension cord in use for non-temporary period. For reporting purposes only. ORANGE CORD LEADING OUTSIDE BY THE GREASE TRAP
- Critical. Violation: 48-05-2 Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. ADJACENT TO THE GREASE CONTAINER
- Critical. Violation: 52-01-1 Identity of food or food product misrepresented. CRAB SALAD ROLL ON MENU AT EACH TABLE WHEN ASKED TO SEE THE PRODUCT THE OWNER PROVIDED A BOWL OF IMITATION CRAB MEAT FOR THE CRAB SALAD ROLL
- Critical. Violation: 53B-08-1 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. ALL EXPIRED This violation must be corrected by : 12-8.9.
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12/8/2009 | Routine - Food | Emergency Order Callback Not Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH LARGE FLUKE USED AS SUSHI
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. FRESH SEA URCHIN USED AS SUSHI
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. TOFU IN THE RIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. MISO IN THE WIC
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. SEAFOOD USED FOR SUSHI HELD 24 OR GREATER NOT DATED IN THE RICs
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. TOFU 47 IN THE RIC IN THE REAR PREP AREA
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. CRAB LEGS 54 IN PREP AREA AT THE FRONT COUNTER
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. beef 123 in pot on the stove
- Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. RICE 113 AT SUSHI STATION
- Critical. Observed potentially hazardous food thawed in an improper manner. front counter employee placed fish on ice in hand sink compartment of the 2cs at the front counter.
- Critical. Observed food stored on floor. FLOUR ON FLOOR IN DRY STORAGE Corrected On Site. Repeat Violation.
- Critical. Person in charge not monitoring employees regarding Alternative Operating Procedure for bare-hand contact with ready-to-eat food.
- Critical. Employee not following establishment's approved Alternative Operating Procedure for bare-hand contact with ready-to-eat food. scratched face then touched a bag with fish in it Repeat Violation.
- Critical. Alternative Operating Procedure does not require identified employees to receive profesional hygiene training prior to any food handling activity. individual not trained when working with ready to eat foods
- Critical. Alternative Operating Procedure does not include provision for an effective way to monitor employees to verify compliance with the requirements of the Food Code. employee not washing hands
- Observed establishment using wood (other than a hard, close-grained wood) as a food-contact surface. LARGE WOOD BOWL NOT FOOD GRADE
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. FRONT COUNTER SHELVES AND CABINET AREAS NOT SEALED OR CLEANABLE
- Observed wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. ON TOP OF PREP COOLER IN REAR PREP AREA
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed soil residue in storage containers. red n white cooler is soiled
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. roaches crawling around front counter surfaces and prep areas
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. PREP TOP SECTION IF THE RIC IN THE REAR PREP AREA
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. CUTTING BOARD
- Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. wood wraps at front counter used to make sushi are not multi use
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue.
- Observed build-up of grease on nonfood-contact surface. TABLE WHERE THE RICE COOKER IS HELD
- Observed leaking pipe at plumbing fixture. OVERHEAD BY THE WATER HEATER
- Critical. Observed handwash sink used for purposes other than handwashing. sink at front counte being used as a prep sink
- Critical. Observed dead roaches on premises. THROUGHOUT ALL AREAS OF THE FRONT COUNTER
- Critical. Observed dead roaches on premises. in the hand sink in ar prep area, on the dishmachine, everywhere
- Critical. Observed roach activity as evidenced by live roaches found 1 crawled across counter in front of the display ric
- Critical. Observed roach activity as evidenced by live roaches found 2 at the underside of the counter
- Critical. Observed roach activity as evidenced by live roaches found 1 crawled in front of other display ric at the front counter
- Critical. Observed roach activity as evidenced by live roaches found 2 in bottom section of cabinet
- Critical. Observed roach activity as evidenced by live roaches found 1 crawled from undEr the storage ric at the front counter
- Critical. Observed roach activity as evidenced by live roaches found 5 in corner in cabinet at front counter
- Critical. Observed roach activity as evidenced by live roaches found 3 behind the 3cs
- Critical. Observed roach activity as evidenced by live roaches found 2 on wall over the green shelf in the rear prep area
- Observed food debris accumulated on kitchen floor.
- Observed wall soiled with accumulated grease. AREA BETWEEN REAR PREP AREA AND FRONT SERVICE COUNTER
- Observed attached equipment soiled with accumulated grease. SHELVES ON WALL AT FRONT COUNTER AREA
- Ceiling not smooth and easily cleanable. NO CEILING OVER THE DISHMACHINE
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. ORANGE CORD LEADING OUTSIDE BY THE GREASE TRAP
- Critical. Observed unprotected gas meter subject to vehicle damage. For reporting purposes only. ADJACENT TO THE GREASE CONTAINER
- Critical. Identity of food or food product misrepresented. CRAB SALAD ROLL ON MENU AT EACH TABLE WHEN ASKED TO SEE THE PRODUCT THE OWNER PROVIDED A BOWL OF IMITATION CRAB MEAT FOR THE CRAB SALAD ROLL
- 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. ALL EXPIRED This violation must be corrected by : 12-8.9.
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12/7/2009 | Routine - Food | Emergency order recommended |
| No report available. | 5/27/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 12/30/2008 | Routine - Food | Call Back - Complied |
| No report available. | 10/22/2008 | Routine - Food | Warning Issued |
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