- Basic - Build-up of food debris, dust or dirt on nonfood-contact surface. On mechanical equipment next to sushi line.
- Basic - Gaskets with slimy/mold-like build-up. On reach in cooler kitchen.
- Basic - Hood filter missing from automatic fire suppression/exhaust system. On main cookline.
- Basic - Interior of microwave soiled with encrusted food debris. In kitchen.
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In ware washing storage area.
- Basic - Old labels stuck to food containers after cleaning. On storage shelf next to ware washing. Corrected, manager removed. **Corrected On-Site**
- Basic - Outer openings not protected with self-closing doors. At back of kitchen.
- Basic - Plumbing system in disrepair. Hand wash sink by warewashing water tuned off due to leak. Corrected, manager turned back on. **Corrected On-Site**
- Basic - Stored food not covered in walk-in cooler. Rice from yesterday, corrected manager covered. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At middle sink in kitchen.
- 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. Beef product in walk in cooler dated 09/15. Manager stated that product pulled from freezer two days ago.
- Intermediate - Spray bottle containing toxic substance not labeled. Blue substance near dry storage.
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10/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Throughout establishment containers not labeled. Fish and sauces. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. In sushi preparation area. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights over dish area. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink by mop sink partially draining to ground. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By star age shelf. **Warning**
- Basic - Wood food-contact surface not properly sealed. Prep board for washing dishes in sushi bar. **Warning**
- High Priority - Live, small flying insects in food preparation area. By cut vegetables in cook line and near dish area.*Repeat Violation** **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Prep cooler flip top poultry behind pork. **Warning**
- 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. Sushi fish in reach in freezer. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door with mops and brooms. **Warning**
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5/21/2014 | Routine - Food | Call Back - Complied |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Throughout establishment containers not labeled. Fish and sauces. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. In sushi preparation area. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights over dish area. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink by mop sink partially draining to ground. **Repeat Violation** **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By star age shelf. **Warning**
- Basic - Wood food-contact surface not properly sealed. Prep board for washing dishes in sushi bar. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cook line with cut vegetables and stuffed empanadas-like product. **Warning**
- 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. Cook cutting broccoli with no gloves. Discussed hand was g procedure. **Warning**
- High Priority - Live, small flying insects in food preparation area. By cut vegetables in cook line and near dish area.*Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep line reach in cooler shrimp 47° duck 46° pork 50° tofu 48° calamari disk 48°, pancheta 46° cooked spinach 48° fried shrimp 47° cut cabbage 50° raw fish 49° soft crab 50° chicken 49°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Prep cooler flip top poultry behind pork. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In prep line reach in cooler shrimp 47° duck 46° pork 50° tofu 48° calamari disk 48°, pancheta 46° cooked spinach 48° fried shrimp 47° cut cabbage 50° raw fish 49° soft crab 50° chicken 49°. **Warning**
- 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. Sushi fish in reach in freezer. **Warning**
- 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. Shrimp tempura cooked today in reach in cooler with ambient 48° **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At prep line ambient temperature 48°. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door with mops and brooms. **Warning**
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5/20/2014 | Routine - Food | Call Back - Extension given, pending |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Throughout establishment containers not labeled. Fish and sauces. **Warning**
- Basic - In-use wet wiping cloth/towel used under cutting board. In sushi preparation area. **Repeat Violation** **Warning**
- Basic - Interior of microwave soiled with encrusted food debris. **Warning**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Several lights over dish area. **Warning**
- Basic - No copy of latest inspection report available. **Warning**
- Basic - Plumbing system in disrepair. Hand wash sink by mop sink partially draining to ground. **Repeat Violation** **Warning**
- Basic - Soiled reach-in cooler gaskets. Throughout. **Warning**
- Basic - Wiping cloth sanitizing solution stored on the floor. By star age shelf. **Warning**
- Basic - Wood food-contact surface not properly sealed. Prep board for washing dishes in sushi bar. **Warning**
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cook line with cut vegetables and stuffed empanadas-like product. **Warning**
- 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. Cook cutting broccoli with no gloves. Discussed hand was g procedure. **Warning**
- High Priority - Live, small flying insects in food preparation area. By cut vegetables in cook line and near dish area.*Repeat Violation** **Warning**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. In prep line reach in cooler shrimp 47° duck 46° pork 50° tofu 48° calamari disk 48°, pancheta 46° cooked spinach 48° fried shrimp 47° cut cabbage 50° raw fish 49° soft crab 50° chicken 49°. **Warning**
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Prep cooler flip top poultry behind pork. **Warning**
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. In prep line reach in cooler shrimp 47° duck 46° pork 50° tofu 48° calamari disk 48°, pancheta 46° cooked spinach 48° fried shrimp 47° cut cabbage 50° raw fish 49° soft crab 50° chicken 49°. **Warning**
- 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. Sushi fish in reach in freezer. **Warning**
- 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. Shrimp tempura cooked today in reach in cooler with ambient 48° **Warning**
- Intermediate - Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. At prep line ambient temperature 48°. **Warning**
- Marked exit/path to marked exit blocked. For reporting purposes only. Back exit door with mops and brooms. **Warning**
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5/19/2014 | Routine - Food | Warning Issued |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf. **Corrected On-Site**
- Basic - Plumbing system in disrepair. Hand wash sink by ice machine has no drain pipe, water drains directly on the ground.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver one. By burner, kitchen.
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1/22/2014 | Routine - Food | Call Back - Complied |
- Basic - Bowl or other container with no handle used to dispense food. Vinegar solution for sushi rice. **Corrected On-Site**
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on shelf. **Corrected On-Site**
- Basic - Dead roaches on premises. One dead roach found by dry storage. Cleaned on site. **Corrected On-Site**
- 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. Cook line. Discarded. **Corrected On-Site**
- Basic - Employee eating in a food preparation or other restricted area. Prep table. **Corrected On-Site**
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Plumbing system in disrepair. Hand wash sink by ice machine has no drain pipe, water drains directly on the ground.
- Basic - Stored food not covered in walk-in freezer. Crab legs and shrimp heads use for soup. **Corrected On-Site**
- Exit door locked. For reporting purposes only. Kitchen. Worker had a hard time opening this door.
- High Priority - Cooked potentially hazardous (time/temperature control for safety) food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice. 47-55°. In walk in cooler, cooling over night.
- High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. Sushi rice. 100°F. Time as Public Health Control was discussed as an option for this item. **Repeat Violation**
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Sushi chef. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. Kitchen.
- High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Cooked rice. 47-55° in walk in cooler, cooling overnight.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Container with pooled eggs over container of seaweed salad. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Trays of raw beef over container of raw shrimp. **Corrected On-Site**
- 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. Fish used for sushi. Sushi bar.
- Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink, kitchen
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Dishes, by server station. Also, cellphone in sink by dish machine. **Corrected On-Site**
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Pooling water and food residue on bottom. Make table in cook line.
- Intermediate - Manager lacking proof of food manager certification and no other certified food service manager employed at this location. Levi.
- Intermediate - No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. Dish machine and triple sink.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By server station in kitchen and by ice machine. **Repeat Violation**
- Intermediate - No soap provided at handwash sink. Server station in kitchen. **Repeat Violation**
- Intermediate - Packaged food not labeled as specified by law. Numerous packages of fish in reach in freezer. Also, all fish in sushi bar.
- Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Two large pans of cooked rice, full and tightly wrapped. Walk in cooler.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Sushi rolls made two days ago.
- Portable fire extinguisher gauge in red zone. For reporting purposes only. Silver one. By burner, kitchen.
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11/19/2013 | Routine - Food | Warning Issued |
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Removed water. **Corrected On-Site**
- Basic - No copy of latest inspection report available.
- Basic - No handwashing sign provided at a hand sink used by food employees. Ice machine room. Also dish area.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice 132?F at sushi bar. Time as public health control form provided.
- High Priority - Raw animal food stored over ready-to-eat food. Seafood and beef over sauces, corrective action reversed storage.
- High Priority - Raw animal food stored over/with ready-to-eat food in reach-in freezer y not all products commercially packaged. **Corrected On-Site**
- Intermediate - Cold water not provided/shut off at employee handwash sink. **Corrected On-Site**
- Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Ice machine room.
- Intermediate - No soap provided at handwash sink. Ice machine room.
- Intermediate - Spray bottle containing toxic substance not labeled. On top of dish machine.
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3/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Violation: 31 Observed handwash sink missing in ice machine room/area. In progress, sink and plumbing are connected just needs to be installed.
- Critical - Violation: 53B Observed no employee training provided - new employees must be trained within 60 days of hire.
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10/31/2012 | Food-Licensing Inspection | Call Back - Complied |
- Critical - Observed handwash sink missing in ice machine room/area.
- Critical - Observed no employee training provided - new employees must be trained within 60 days of hire.
- Critical - Observed no food manager card provided - managers must be trained within 30 days of hire.
- Critical - Observed no hot water to several handwash sinks and 3-compartment sink, corrective action hot water turned on.
- Critical - Observed no paper towels at handwash sinks throughout.
- Observed reachin cooler door at sushi bar not connected to unit.
- Observed unused equipent in room with ice machine/walkin freezer.
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8/17/2012 | Food-Licensing Inspection | Warning Issued |
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