- Basic - In-use tongs stored on oven door handle. At cook line. **Corrected On-Site** **Repeat Violation**
- Basic - Soiled reach-in cooler gaskets. At sushi bar area reach in coolers. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed scrub pad resting in hand sink near cook line. **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. Shredded red cabbage, and cooked noodles at walk in cooler. **Corrected On-Site**
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07/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Near bar area. **Corrected On-Site**
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. Near rice cookers at cook line. **Corrected On-Site**
- Basic - Wall soiled with accumulated food debris. Under dish washing area counter.
- High Priority - Employee failed to wash hands before putting on gloves to work with food. Male employee working at cook line.
- High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken stored over ready to eat miso paste at cook line reach in cooler. **Corrected On-Site**
- Intermediate - Handwash sink used for purposes other than handwashing. Observed power drill resting in hand sink near cook line. **Corrected On-Site**
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2/17/2014 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Hood soiled with accumulated grease.
- Basic - Raw animal food stored above unwashed produce. Shell eggs stored above cabbage at walk in cooler. **Corrected On-Site**
- Basic - Soiled reach-in cooler gaskets. Cook line reach in cooler.
- Basic - Stored food not covered in walk-in freezer. Dumplings at walk in freezer. **Corrected On-Site**
- Basic - Wiping cloth sanitizing solution stored on the floor. At server station. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. At bar area. **Corrected On-Site**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near cook line. **Corrected On-Site**
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2/4/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Sugar bin. **Corrected On-Site**
- Basic - Case/container/bag of food stored on floor in dry storage area. Case of cooking oil. **Corrected On-Site**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Near cook line. **Corrected On-Site**
- Basic - Employee with no hair restraint while engaging in food preparation. Kitchen worker.
- Basic - Hood soiled with accumulated grease.
- Basic - In-use tongs stored on oven door handle.
- Basic - Soiled reach-in cooler gaskets. At sushi bar.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.several throughout kitchen. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Handwash sink used for purposes other than handwashing. Observed lettuce being rinsed in hand sink at sushi bar. **Corrected On-Site**
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9/12/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in rice cooker. Sushi and hibachi rices and sugar buckets with plastic bowls with no handles.
- Basic - Carbon dioxide/helium tanks not adequately secured. 2 in bar area.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. 2 cases of food on floor in walk in freezer.
- Basic - Dusty ceiling tiles and/or air conditioning vent covers. Return AC vents between sushi bar and server station. **Repeat Violation**
- 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. Right side of make station.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Flour buckets scoop handle laying in product.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Server station reach in.
- Basic - No copy of latest inspection report available.
- Basic - Soil residue build-up on nonfood-contact surface. Stove top.
- Basic - Soiled reach-in cooler gaskets. Make station at cook line left side door gaskets.
- 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. Sushi rice at bar, person in charge states product went out at 11:00 am, time now is 12:15 pm.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 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. Multiple items in walk in cooler removed from original packaging not date marked. Lobster, shrimp, krab, scallops, milk, bowl of beef, fish in plastic wrap.
- Intermediate - Handwash sink used for purposes other than handwashing. Cooking pan stored in hand wash sink at mop station.
- Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products. **Repeat Violation**
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6/5/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Bowl o handle in rice cooker.
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
- Basic - Ceiling tiles and/or air conditioning vent covers had accumulation of mold-like substance. Return air vents in kitchen at between sushi bar and server station.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. At sushi bar.
- Basic - Cutting board has cut marks and is no longer cleanable.
- 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.
- Basic - Employee personal food not properly identified and segregated from food to be served to the public.
- Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
- Basic - Fan cover in walk-in cooler has accumulation of dust/debris.
- Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Basic - Walk-in cooler gaskets soiled with slimy/mold-like build-up.
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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. Server touched shredded carrots and purple cabbage for salads with no gloves. **Corrected On-Site**
- High Priority - Raw animal food stored over ready-to-eat food. She'll eggs on top of sauces at sushi bar.
- Intermediate - Accumulation of black/green mold-like substance on/around soda dispensing nozzles.
- Intermediate - Accumulation of food debris/grease on food-contact surface. Stove top. **Repeat Violation**
- Intermediate - Employee used handwash sink as a dump sink. Front counter sushi bar coolers draining into hand sinks. **Repeat Violation**
- Intermediate - No metal stem-type thermometer provided to measure temperature of food products.
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1/24/2013 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions. Both sushi bar hand sinks.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed buildup of slime on soda dispensing nozzles. Server station.
- Critical - Observed container of medicine improperly stored. Vitamins stored over prep line.
- Critical - Observed employee dry hands on clothes/apron after washing.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Kitchen employee did not properly wash, rinse, and sanitize before reuse.
- Observed equipment in poor repair. Inside of ice machine secured with rusty screw.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink.
- Critical - Observed food stored on floor. Salt in dry storage, food items on floor in both walk in cooler and freezer.
- Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. Stove top.
- Critical - Observed hand wash sink used for purpose other than washing hands. Bowl and sponge in hand sink in kitchen. Both hand wash sinks in sushi bar being used to drain water from display coolers.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. **Corrected On-Site**
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Not more than 4 hours. Batter at 69? F.
- Critical - Observed raw animal food stored over ready-to-eat food. Eggs over sauces in walk in cooler.
- Critical - Observed soiled reach-in cooler gaskets. Multiple reach in cooler in kitchen and at sushi bar.
- Critical - Observed toxic item stored by food. Bug spray not restaurant approved. **Corrected On-Site**
- Critical - Potentially hazardous food not held at 135 degrees Fahrenheit or hotter. Not held more than 4 hours. Sushi rice at 93? F.
- Critical - Thermometers not calibrated according to manufacturer's specifications. Front server station. **Corrected On-Site**
- Wet wiping cloth not stored in sanitizing solution between uses. Multiple in kitchen.
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11/14/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions; next to mop sink. Corrected On Site.
- Critical - Hot water not provided/shut off at employee hand wash sink; sushi bar hand sink.
- Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation.
- Critical - Observed 2 employees go from eating lunch to food prep without washing hands.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed case of fish, krab stick, pork, duck stored on floor.
- Critical - Observed employee wash hands with no soap; employee used cold water only.
- Observed employee with no hair restraint.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit; spoon stored in 81F water next to rice cooker.
- Observed nonfood-grade containers used for food storage; to go bags containing pork and chicken in walk in cooler.
- Observed scoop without handle stored in bulk rice in dry storage area.
- Critical - Observed soiled reach-in cooler gaskets.
- Observed utensils stored in crevices between equipment; knives stored between reach in cooler and prep table.
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit; rice at sushi bar.
- Wet wiping cloth not stored in sanitizing solution between uses.
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6/21/2012 | Complaint Full | Inspection Completed - No Further Action |
- Critical - Hand wash sink lacking proper hand drying provisions; warewashing hand sink.
- Critical - No handwashing sign provided at a bar handsink used by food employees. Corrected On Site.
- Critical - Observed buckets of ginger juice, used for cooking, stored on floor by sushi bar. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine.
- Critical - Observed improper horizontal separation of raw animal foods and ready-to-eat foods; raw chicken and beef next to lemons in make table. Corrected On Site.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. rice spoon next to rice cooker stored in water at 76F.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation; chicken and beef in same container on cook line make table. Corrected On Site.
- Critical - Working containers of food removed from original container not identified by common name; fish season on prep table. Corrected On Site.
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3/28/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at bar 3 compartment sink.
- Equipment or utensils not designed or constructed in a proper manner. scoop without handle stored in cooked rice. Corrected On Site.
- Critical - Hand wash sink in warewashing area lacking proper hand drying provisions. Corrected On Site.
- Critical - Observed buildup of slime in the interior of ice machine. Corrected On Site.
- Observed soda gun holster with accumulated slime at bar.
- Critical - Observed soybeans stored on floor in walk in cooler. Corrected On Site.
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12/8/2011 | Routine - Food | Inspection Completed - No Further Action |
- Equipment or utensils not designed or constructed, using non-handle cup as scoop in sugar. Corrected On Site.
- Critical - Hand wash sink lacking proper hand drying provisions. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, at sushi bar. Corrected On Site.
- Observed gaskets with slimy/mold-like build-up, reach in cooler at salad prep make table.
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food, in steamed rice. Corrected On Site.
- Observed soda gun holster with accumulated slime/debris, at bar.
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4/27/2011 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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3/18/2011 | Routine - Food | Call Back - Complied |
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Tempura batter and sushi rice held at room temperature. Time as a Public Health Control form provided.
- Observed employee with no hair restraint.
- Observed equipment in poor repair; ice machine deflector plate is chipped, cracked and has wires and screws that are not original parts.
- Observed equipment in poor repair; inside gray liner of rice cooker is flaking.
- Food-contact surface not smooth and easily cleanable; tin boxes for seaweed.
- Critical. Dishmachine chlorine sanitizer not at proper minimum strength.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soil buildup inside ice bin.
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons for soup in splash area.
- Observed knives stored in crevices between equipment.
- Critical. No handwashing sign provided at a handsink used by food employees at sushi bar.
- Critical. Handwashing cleanser lacking at handwashing lavatory in sushi bar.
- Critical. Portable ABC fire extinguisher not fully charged by front entrance. For reporting purposes only.
- Carbon dioxide not adequately secured at bar.
- No Heimlich maneuver sign posted.
- 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. Safe Staff books not completed. This violation must be corrected by : 3/18/11.
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1/11/2011 | Routine - Food | Warning Issued |
- Critical. Observed ready-to-eat, potentially hazardous food prepared on-site, cooked veggie blend, in walkin cooler, not properly date marked.
- Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. pasta in walkin cooler
- Critical. Observed potentially hazardous food thawed in an improper manner. shrimp thawing in standing water in sink
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. chicken next to cooked pasta in make table
- Critical. Observed raw animal food stored over ready-to-eat food. shrimp over prepped onions in bottom of make table
- Critical. Observed raw animal food stored over ready-to-eat food. uncovered bowl of fish stored directly on top of open box of vegetables
- Critical. Observed case of chicken and bag of onions stored on floor of walkin cooler.
- Critical. Observed case of spring rolls and several take-out bags of food stored on floor in walkin freezer.
- Critical. Observed bag of tempura battter mix stored on floor in storage area.
- Critical. Observed uncovered fish in walkin cooler.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. flour, sugar
- Observed ice scoop with handle in contact with ice. at ice machine
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Critical. Hand wash sink lacking proper hand drying provisions. service station
- Critical. Hand wash sink lacking proper hand drying provisions. cooks line
- Critical. Hand wash sink lacking proper hand drying provisions. kitchen
- Critical. Handwashing cleanser lacking at handwashing lavatory. cooks line
- Critical. No placard placed near Class K portable fire extinguisher stating the fire suppression system must be activated prior to use of the portable extinguisher. For reporting purposes only. in NW corner of hibatchi room
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2/18/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed food stored on floor.walkin freezer
- Critical. Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. Corrected On Site.
- Observed build-up of grease on nonfood-contact surface.hood fiters
- Observed single-service articles stored without protection from contamination.
- Critical. Observed handwash sink used for purposes other than handwashing.wait stations Corrected On Site.
- Critical. Observed handwash sink used for purposes other than handwashing.kitchen Corrected On Site.
- Wet mop not hung to dry.
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11/3/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 6/22/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 2/12/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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