- Basic - Build-up of grease/dust/debris on hood filters. **Repeat Violation**
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf across from stove-cook line.
- Basic - Employee with no hair restraint while engaging in food preparation. Employee at sushi bar area.
- Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Only washed and rinse.
- Basic - Ice scoop stored with handle in contact with ice in ice bin. Service station. **Corrected On-Site**
- Basic - No copy of latest inspection report available. **Repeat Violation**
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler. **Repeat Violation**
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Working containers of food removed from original container not identified by common name. Containers walk in cooler.
- High Priority - Cooked rice/pasta cold held at greater than 41 degrees Fahrenheit. Back kitchen area near 3 compartment sink. **Corrected On-Site**
- High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue, used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Sneezing cutting up meat.
- High Priority - Raw animal food stored over ready-to-eat food. Raw eggs over vegetables in walk in cooler. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
- Intermediate - Accumulation of food debris/grease on food-contact surface. Soy sauce buckets near back door and cooks lime.
- Intermediate - No soap provided at handwash sink. On cooks 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. Containers walk in cooler.
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10/31/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Walk in cooler
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Case/container/bag of food stored on floor in kitchen. Bucket of soy sauce. Near cooksline.
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On cooksline.
- 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. On shelf with to go containers and seasonings. Near cooksline.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Grease accumulated under cooking equipment.
- Basic - In-use knife/knives stored in cracks between pieces of equipment. On cookline.
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Scoop handle in large white container of sugar.
- Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Near sushi rice.
- Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
- Basic - No copy of latest inspection report available.
- Basic - Plumbing system in disrepair. Hand sink on cooksline.
- Basic - Single-service articles not stored inverted or protected from contamination. Near cooksline. **Repeat Violation**
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar area **Repeat Violation**
- Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
- Basic - Wiping cloth sanitizing solution stored on the floor.
- Basic - Working containers of food removed from original container not identified by common name. Large white bin on cooksline.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On kitchen counter (butter). **Repeat Violation**
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Rice on sushi line. **Corrected On-Site**
- 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. Rice at sushi bar area
- High Priority - Shell eggs held at room temperature with an ambient air temperature greater than 45 degrees Fahrenheit. On kitchen back counter near cooksline.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Employee used handwash sink as a dump sink. On cooksline.
- Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Used for California rolls only per manager on duty.
- Intermediate - Handwash sink used for purposes other than handwashing. Wet dish cloth. Near 3 comp sink
- Intermediate - Hot water not provided/shut off at employee handwash sink. On cooksline.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 comp sink **Repeat Violation**
- Intermediate - No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. For sushi rice.
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler **Repeat Violation**
- Intermediate - Slicer blade guard soiled with old food debris.
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6/19/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bag/container of unrecognizable prepared food not identified by common name. Walk in cooler
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooksline.
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - Food stored in holding unit not covered. And plates sitting on top of salad plates in reach in cooler service area.
- Basic - In-use wet wiping cloth/towel used under cutting board.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in cooler.
- Basic - Old labels stuck to food containers after cleaning.
- Basic - Reach-in cooler gasket torn/in disrepair. On cooksline.
- Basic - Single-service articles not stored inverted or protected from contamination. Near cooksline.
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Bar area
- Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit. On cooksline counter at room temperature.
- High Priority - Cooked rice/pasta hot held at less than 135 degrees Fahrenheit. Sushi rice not on Time as a Public Health Control method.
- Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar area items stored in sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near 3 comp sink
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler
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1/9/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on cooksline
- 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. On prep table near cooksline
- Basic - Equipment and utensils not properly air-dried - wet nesting.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Large sugar and flour bins near cooksline.
- Basic - Missing drain plug at dumpster.
- Basic - Open dumpster lid.
- Basic - Reach-in cooler gasket torn/in disrepair. Cooksline
- Basic - Wet wiping cloth not stored in sanitizing solution between uses. Near cooksline
- Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Dish machine
- Basic - Wiping cloth sanitizing solution stored on the floor. On cooksline
- Basic - Working containers of food removed from original container not identified by common name. White bins near cooksline
- High Priority - Butter/butter blend/clarified butter/whipped butter cold held at greater than 41 degrees Fahrenheit.
- High Priority - Employee failed to wash hands before putting on new set of gloves to work with food. On cooksline
- 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. Sushi attendant preparing sushi.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
- Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Gaskets at sushi bar area and cooksline
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near Walk in cooler
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7/22/2013 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Ki and bar area
- Critical - Handwashing cleanser lacking at handwashing lavatory. Near 3 comp sink
- Critical - Handwashing cleanser lacking at handwashing lavatory. Near rice cooker.
- Critical - Hot water not provided/shut off at employee hand wash sink. Near 3 comp sink
- In-use utensil not stored with handle above the top of potentially hazardous food and the container. Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit. Reachin cooler in kitchen and bar area.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Kitchen prep area.
- Observed build-up of grease on nonfood-contact surface. Hood in kitchen
- Critical - Observed buildup of slime in the interior of ice machine.
- Observed dusty ceiling tiles and/or air conditioning vent covers. In kitchen area near cooksline.
- Critical - Observed encrusted, soiled material on slicer.
- Critical - Observed food stored on floor. Buckets in walkin freezer.
- Observed gaskets/seals on cold holding unit in poor repair. Near cookesline.
- Observed gaskets/seals on cold holding unit in poor repair. Sushi bar area.
- Critical - Observed handwash sink used for purposes other than handwashing. Near cooksline. Towels in sink.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Sushi bar area.
- Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Ne cooksline
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sushi bar window.
- Critical - Observed potentially hazardous food thawed in standing water. Pork
- Plumbing system in disrepair. Hand sink near 3 comp sink
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical - Working containers of food removed from original container not identified by common name. On cookline
- Critical - Working containers of food removed from original container not identified by common name. Small bins near stove.
- Critical - Working containers of food removed from original container not identified by common name. Walkin cooler
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10/3/2012 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Food removed from original container and not labeled.
- Critical - Observed employee change gloves with out washing hands.
- Critical - Observed employee wash hands with no soap.
- Critical - Observed food not covered.COS
- Critical - Observed open beverage on cooks line reach in cooler.
- Critical - Observed potentially hazardous foods not held at 41 fran height.
- Critical - Observed soiled mircowave.
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7/2/2012 | Routine - Food | Inspection Completed - No Further Action |
- Equipment and utensils not properly air-dried.
- Critical - Hand wash sink lacking proper hand drying provisions.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Lights missing the proper shield, sleeve coatings or covers. In front kitchen
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Over reachin prep table
- Observed clean utensils/equipment stored in dirty drawers, racks, vestibules or toilet rooms, or between equipment/walls. Knife on portable tray
- Critical - Observed cloth used as a food-contact surface. In sushi bar
- Observed employee with no hair restraint. In front kitchen. Corrected On Site.
- Critical - Observed food stored on floor. Beef flavor. Corrected On Site.
- Observed ice scoop with handle in contact with ice. In bar area
- Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Walkin cooler
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. In front kitchen area. Corrected On Site.
- Critical - Observed raw animal food stored over ready-to-eat food. Raw chicken over beef flavor. Corrected On Site.
- Critical - Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken next to shrimp. reachin cooler Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover. Sushi bar toaster oven
- Critical - Observed small flying insects in dry storage area.
- Critical - Observed soil buildup inside ice bin. In front kitchen
- Critical - Observed toxic item stored by food. Dry storage. Corrected On Site.
- Critical - Observed unlabeled spray bottle. On prep table
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Walkin cooler
- Wet wiping cloth not stored in sanitizing solution between uses. In front kitchen area
- Critical - Working containers of food removed from original container not identified by common name. Walkin cooler
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2/6/2012 | Complaint Full | Inspection Completed - No Further Action |
- Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. In dishwash area
- Critical - Hand wash sink lacking proper hand drying provisions. In sushi bar area
- Critical - Handwash sink not accessible for employee use at all times. Large pot top. Corrected On Site.
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.
- Critical - Observed container of medicine improperly stored. Corrected On Site.
- Critical - Observed food stored on floor. Soy sauce buckets on floor. Walkin cooler, walkin freezer and kitchen. Corrected On Site.
- Critical - Observed improperseparation of ice served to customers and cords shared with soda lines in ice bin at bar
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit. Used for ice cre. Corrected On Site.
- Observed reach-in cooler gasket torn/in disrepair.
- Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. In dry storage area
- Critical - Working containers of food removed from original container not identified by common name. In reachin coolers In kitchen
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12/16/2011 | Routine - Food | Inspection Completed - No Further Action |
- Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner, spoons Corrected On Site.
- Critical - No conspicuously located thermometer in holding unit, in sushi bar
- Critical - No handwashing sign provided at a handsink used by food employees, at sushi bar
- Critical - Observed food stored on floor, buckets of sauce
- Observed gaskets with slimy/mold-like build-up, RIC
- Critical - Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Observed nonfood-grade containers used for food storage, thank you bags in WIF
- Observed reach-in cooler gasket torn/in disrepair.
- Observed single-service articles improperly stored, not inverted in sushi bar area
- Critical - Working containers of food removed from original container not identified by common name, squirt bottles
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2/14/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw beef over raw shrimp inside walkin cooler. Corrected On Site.
- Observed ice scoop with handle in contact with ice. waitress station. Corrected On Site.
- Equipment or utensils not designed or constructed in a durable manner. bamboo sushi wrap.
- Observed utensils stored in crevices between equipment. knives berween make table and prep table. Corrected On Site.
- Critical. Handwash sink not accessible for employee use at all times. pan inside hand sink in sushi bar.
- Critical. No handwashing sign provided at a handsink used by food employees. in sushi bar.
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1/19/2011 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Original container: properly labeled, date marking
- Critical. Original container: properly labeled, date marking
- Critical. Cold food at proper temperatures during storage, display, service, transport, and cold holding
- Critical. Thermometers provided and conspicuously placed
- Critical. Thermometers provided and conspicuously placed
- Critical. Cross-contamination, equipment, personnel, storage
- Critical. Hands washed and clean, good hygienic practices (observed), alternative operation plan
- Food contact surfaces designed, constructed, maintained, installed, located
- Pre-flushed, scraped, soaked
- Wiping cloths clean, used properly, stored
- Critical. Food contact surfaces of equipment and utensils clean
- Storage/handling of clean equipment, utensils
- Plumbing installed and maintained
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Critical. Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with handsoap, disposable towels or hand drying devices, tissue, covered waste receptacles
- Premises maintained, free of litter, unnecessary articles. Cleaning and maintenance equipment properly stored. Kitchen restricted to authorized personnel
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6/29/2010 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
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5/26/2010 | Routine - Food | Admin. Complaint Callback Complied |
- Critical. Working containers of food removed from original container not identified by common name. flour Corrected On Site.
- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corrected On Site.
- Critical. Observed food stored on floor.walkin freezer Corrected On Site.
- Critical. Observed cloth used as a food-contact surface.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- 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. batter for frying
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. plastic food containers
- Observed nonfood-grade containers used for food storage. plastic grocery bags
- Observed old food stuck to clean dishware/utensils.
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed interior of microwave soiled.
- Critical. Hand wash sink lacking proper hand drying provisions.
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Observed personal care item stored with food.
- Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering.
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3/25/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 2-10-10.
- 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. Pro This violation must be corrected by : 2-10-10.
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2/10/2010 | Routine - Food | Call Back - Admin. complaint recommended |
- Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. No conspicuously located thermometer in holding unit. several coolers
- Critical. Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect.
- Observed in-use utensil stored in standing water less than 135 degrees Fahrenheit.
- Critical. Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. in reachin coolers Corrected On Site.
- Observed employee with no hair restraint. Corrected On Site.
- Critical. No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. bar areas
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Observed soiled reach-in cooler gaskets.
- Critical. Observed encrusted, soiled material on slicer.
- Critical. Observed unlabeled spray bottle.
- Critical. Observed extension cord in use for non-temporary period. For reporting purposes only. kitchen
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation. This violation must be corrected by : 2-10-10.
- 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. Pro This violation must be corrected by : 2-10-10.
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12/10/2009 | Routine - Food | Warning Issued |
- Critical. Observed raw animal food stored over ready-to-eat food. raw eggs (walkin coolers, reachin coolers ) Corrected On Site.
- Critical. Observed food stored on floor. walkin coolers
- Critical. Observed cloth used as a food-contact surface.
- Critical. Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Corrected On Site.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food.
- Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site.
- 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 an open beverage container on a food preparation table or over/next to clean equipment/utensils.
- Observed employee with no hair restraint. Corrected On Site.
- Observed ripped/worn tin foil used as shelf cover.
- Observed utensils in poor condition. knifes rusty
- Observed nonfood-grade containers used for food storage. white grocery plastic bags for carrots
- Critical. Equipment food-contact surfaces and utensils not sanitized. bar glasses in bar areas
- Wet wiping cloth not stored in sanitizing solution between uses.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times. blocked by mop bucket Corrected On Site.
- Critical. Observed handwash aids at a non-handwash sink. dump sink by sushi bar
- Critical. Observed handwash sink used for purposes other than handwashing. cleaning knifes Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees.
- Critical. Observed unlabeled spray bottle. numberous areas
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10/12/2009 | Complaint Full | Inspection Completed - No Further Action |
- Critical. Observed dented/rusted cans.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed food stored on floor. Corrected On Site.
- Critical. Vacuum breaker mising at hose bibb. mop sink
- Critical. Handwash sink not accessible for employee use at all times. Corrected On Site.
- Critical. No handwashing sign provided at a handsink used by food employees. Corrected On Site.
- Critical. Outer openings of establishment cannot be properly sealed when not in operation. back door
- No suitable facilities provided to store employee clothing and other possessions.
- Critical. Observed toxic item improperly stored.
- Wet mop not hung to dry. Corrected On Site.
- No Heimlich maneuver sign posted. Corrected On Site.
- Observed no child labor law poster.
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9/10/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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