- Basic - Cloth used as a food-contact surface. Sushi rice
- Basic - Covered waste receptacle not provided in women's bathroom.
- Basic - Food stored on floor. Oil
- Basic - Silverware/utensils stored upright with the food-contact surface up.
- Basic - Working containers of food removed from original container not identified by common name. Bottles of oil
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Pitcher **Corrected On-Site**
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4/2/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Bamboo sushi rice bowl
- Basic - Ripped/worn tin foil used as food-contact shelf cover.
- Basic - Shelf under preparation table rusted
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Back
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.
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10/31/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name.
- Basic - Cloth used as a food-contact surface. To cover sushi.
- Basic - Food storage container/container lid cracked or broken. Rice lid.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Sugar.
- Basic - No Heimlich maneuver/choking sign posted.
- Basic - No copy of latest inspection report available.
- Basic - Reach-in cooler gasket torn/in disrepair. Kitchen - small reach in cooler.
- Basic - Soiled reach-in cooler gaskets. Kitchen - small reach in cooler.
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen.
- High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food.
- High Priority - Employee rubbed hands together for less than 10-15 seconds while 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. Sushi. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
- High Priority - Wiping cloth sanitizing solution bucket stored near/on/above food preparation surface or food. Sushi station.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
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4/11/2013 | Routine - Food | Inspection Completed - No Further Action |
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
- Observed equipment in poor repair. Lid on bulk rice container cracked
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- Observed residue build-up on nonfood-contact surface.stove
- Observed ripped/worn tin foil used as shelf cover.
- Critical - Observed sanitizing solution exceeding the maximum concentration allowed.towels
- Critical - Observed toxic item stored by utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
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12/5/2012 | Routine - Food | Inspection Completed - No Further Action |
- Ceiling tile missing. back storage
- In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container.
- 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. soup
- Observed ripped/worn tin foil used as shelf cover. by fryers
- Critical - Working containers of food removed from original container not identified by common name. bottles
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3/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Cold holding 2 door equipment incapable of maintaining potentially hazardous food at proper temperatures. thermistat adjusted
- Observed 2 door reachin cooler gasket torn/in disrepair.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. before putting on gloves
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 2 door
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. refrigerator turned down Corrected On Site.
- Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
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11/9/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Handwash sink not accessible for employee use at all times.
- Observed employee with no hair restraint. server
- Critical - Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. bottles
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3/30/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Potentially hazardous food held under time as a public health control without time marking indicating 4-hour limit. sushi rice
- 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.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 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.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with ineffective hair restraint.
- Observed employee with no hair restraint.
- Observed a nonfood-grade basting brush used in food.
- Observed a nonfood-grade sushi mat used in food.
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface. 3 compartment sink set up, repair man called
- Wet wiping cloth not stored in sanitizing solution between uses.
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner.
- Critical. Handwash sink not accessible for employee use at all times. front and back
- Observed grease accumulated under cooking equipment.
- Observed wall soiled with accumulated food debris.
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Employees have not received training related to their assigned duties.
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11/5/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed cloth used as a food-contact surface. cloth under cutting board
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cutting lemons with bare hands Corrected On Site.
- Observed employee with no hair restraint.
- Critical. Observed guages on high temperature dishmachine not working
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.sushi prep area
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6/4/2010 | Routine - Food | Administrative complaint recommended |
- Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw fish over vegetables in reachin cooler
- Critical. Violation: 20B-03-1 Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
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1/20/2010 | Routine - Food | Call Back - Complied |
- Critical. Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site. Corrected On Site.
- Critical. Observed raw animal food stored over ready-to-eat food. raw fish over vegetables in reachin cooler
- 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 employee with no hair restraint.
- Food-contact surface not smooth and easily cleanable. using bamboo mats to roll sushi
- Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. observed employee only washing and rinsing utensils; he did not sanitize
- Critical. Thermotape failed to turn black to indicate that the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Outer openings not protected with self-closing doors. back door
- Wet mop not hung to dry.
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11/20/2009 | Routine - Food | Warning Issued |
| No report available. | 2/11/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 8/27/2008 | Routine - Food | Inspection Completed - No Further Action |
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